RCI-SP.004.0238.001

Or Lam Nok Kho

Or Lam Nok Kho from the Recidemia collection

Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyadvanced

Ingredients

  • dried quail
    matured until almost mouldy, divided into separate breast and leg parts, washed and put on a plate
    1 unit
  • 7 unit
  • fresh green chilli peppers
    5 large
  • 1 stalk
  • straight-bulbed spring onions
    3 unit
  • sa-kahn (an aromatic plant) cut into pieces about 5 cm long and 5 cm thick-about 10 pieces-washed
    1 unit
  • young shoots rattan
    cooked by being placed directly on a charcoal fire and peeled so as to leave only the soft part, which is to be cut into pieces 2 cm long and washed
    3 unit
  • bunch phak tam nin (a leafy green) picked over
    keeping only the leaves and tops, which are to be washed
    1 unit
  • dill
    washed and cut into pieces about 2 cm long
    1 unit
  • spring onion
    the green parts, cut into pieces about 2 cm long and washed
    1 unit
  • 1 unit
  • of crisp-fried pork skin
    cut into squares of 5 cm and put on a plate
    1 piece
  • padek
    1 unit
  • 1 unit
  • yards long beans
    cut into pieces about 2 cm long
    2 unit

Method

1
Prepare the dried quail by dividing the matured bird into breast and leg parts, then wash thoroughly and set on a plate. Simultaneously, prepare all vegetables: halve the round eggplants, slice the fresh green chillies lengthwise, cut the lemongrass into 2 cm pieces, slice the spring onions into 2 cm pieces, and prepare the sa-kahn, rattan shoots, phak tam nin leaves, dill, and long beans as specified in the ingredient notes.
2
Heat a heavy-bottomed clay pot or traditional Lao cooking vessel over medium-high heat. Add the quail breast and leg pieces directly to the dry pot, allowing them to toast for 2-3 minutes, stirring occasionally to release their aroma and begin cooking.
3
Add the padek (fish paste) to the pot, stirring continuously to distribute it evenly among the quail pieces for 1-2 minutes.
4
Layer the halved eggplants, fresh green chillies, lemongrass pieces, and sa-kahn into the pot in that order, stirring gently between each addition. Do not add water; the vegetables will release their own moisture as they cook.
5
Cover the pot and allow the mixture to cook over medium heat for 15 minutes, stirring occasionally to prevent sticking and ensure even cooking.
6
Add the prepared rattan shoots and long beans, stirring well to incorporate them throughout the pot. Continue cooking covered for another 10 minutes.
7
Stir in the phak tam nin leaves, dill, and green spring onion pieces, adjusting the heat to maintain a gentle simmer. Cook uncovered for 3-5 minutes until the greens are just wilted but still vibrant.
8
Taste and adjust seasoning with salt as needed, keeping in mind the salinity of the padek and the rich umami flavors already present. Remove from heat.
9
Transfer the or lam to a serving dish and garnish generously with the sweet basil leaves and crisp-fried pork skin squares just before serving. Serve immediately while the aromas are still potent, as this is a dish best enjoyed at its peak.

What Makes This Variant Distinct

  • Original variant

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