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Lao Or Lam
Beef Stew
Or Lam is a hearty and flavorful Laotian stew traditionally associated with Luang Prabang. It features tender chunks of beef simmered with a unique blend of local spices like lemongrass, dill, galangal, and sakhan (a wild vine stem that imparts a peppery, spicy flavor). The stew is further enriched with ingredients such as onions, garlic, and eggplants, and often finished with rice balls or various vegetables.
đ§ Ingredienser
- 650 g Beef stew meat(cut into 1.5-inch cubes)
- 20 g Dried black fungus mushrooms(soaked in lukewarm water for 30 minutes, then drained)
- 12 pieces Small Thai eggplants(quartered)
- 6 pieces Snake beans(cut into 2-inch pieces)
- 3 pieces Dried Thai chilies(optional, adjust to taste)
- 1 tsp Black peppercorns
- 1 tsp Sichuan pepper
- 1 tsp Red Kampot pepper(or black pepper)
- 3 pieces Cilantro roots(cleaned and bruised)
- 1 stalk Lemongrass stalk(bruised)
- 1 liter Beef broth
- 40 g Sticky rice(cooked and cooled)
- 10 g Glutinous rice flour
- 2 tbsp Fish sauce
- 3 tbsp Nam Plaa Ra (fermented fish sauce)
- 5 sprigs Cilantro leaves(chopped)
- 10 sprigs Dill(chopped)
- 1 stalk Scallion(thinly sliced for garnish)
- 2 tbsp Vegetable oil
đšâđł Instruktioner
- 1
Soak the dried black fungus mushrooms in lukewarm water for about 30 minutes until rehydrated. Drain and set aside. Cook the sticky rice according to package directions, then let it cool. In a small pan, combine the cooked sticky rice and glutinous rice flour. Toast over medium heat, stirring constantly, until a crust forms and it smells like popcorn. Set aside.
đĄ Proffstips: This toasted rice mixture acts as a thickening agent. - 2
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef stew meat and sear on all sides until browned. Add the bruised cilantro roots and lemongrass, and sauté for about a minute until fragrant.
- 3
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the black fungus, Thai eggplants, dried chilies (if using), black peppercorns, Sichuan pepper, and red Kampot pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- 4
Add the snake beans and the toasted sticky rice mixture to the pot. Stir well. Continue to simmer, covered, for another 20 minutes, or until the beef and vegetables are tender.
- 5
Stir in the fish sauce and Nam Plaa Ra. Taste and adjust seasoning if needed. Simmer for another 5 minutes.
- 6
Stir in the chopped cilantro and dill just before serving. Ladle the Or Lam into bowls and garnish with sliced scallions.
đĄ Proffstips: The fresh herbs are added at the end to preserve their flavor and aroma.
đĄ Proffstips
- âSakhan (wild vine stems) are a traditional ingredient for Or Lam, providing a unique peppery flavor. If unavailable, the combination of Sichuan pepper and black pepper can offer a similar profile.
- âThe toasted sticky rice mixture is crucial for thickening the stew and adding a distinct nutty flavor.
- âAdjust the amount of chilies to your preferred level of spice.
- âOr Lam is best served hot with sticky rice or plain white rice.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Other meats like pork, chicken, or water buffalo can be used.
- Different vegetables such as pumpkin, squash tips, or other leafy greens can be added.
- For a vegetarian version, use firm tofu or mushrooms and vegetable broth.