I scanned these from a document I received from “Tamarind Restaurant” – where I took a Lao cooking class last August!
Koy: Minced Meat and·Herb Salad (Usually called Laap or Laab)
Served as laap in many Luang Prabang restaurants, kay is actually very different from laap Luang
Prabang style. As with most Lao dishes any meat can be used. Vegetarians might like to substitute tofu, eggplant or mushrooms. Local families have their own variations on this recipe, often made with raw meats, most commonly buffalo or fish.
1 clove garlic, chopped
150g buffalo or beef, minced, ground or finely chopped
2-3 small spring onions, chopped
1 tablespoon chopped coriander
1/2 stalk lemongrass, finely chopped 1 cup chopped mint (see glossary)
I tsp salt (to taste)
1 tablespoon roasted sticky rice powder (see glossary)
1 tablespoon lime juice
2 1/2 teaspoons fish sauce” 1-2 chillies (to taste)
1 small handful fmely sliced banana flower fsee glossary)
2 snake beans (see glossary)
1/2 cup pak hom baen leaves (see glossary)
1 tablespoon of fresh galangal chopped fmely (see glossary)
• In a wok or pan, heat oil and gently saute half the garlic. Add meat, continue until lightly cooked. .
• Remove pan from heat, add remaining ingredients to combine, including remaining garlic.
• Arrange on a serving platter, garnish with greens and serve with sticky rice .
The cooking class was excellent – the best in Laos according to many people! If you are Luang Prabang, I highly reccomend it.
The other pages aren’t coming out so well with the OCR… when I have time I will post more!