May 7, 2024
Foods 2
At Pekky's House
Lunch
②
in Vientiane
Kane Nomai
*Bamboo shoot soup*
● Homemade boiled bamboo shoots
● Bayanam (soup-friendly greens)
Pumpkin
Oyster mushroom
●Mak Buap (a melon similar to a cucumber)
● Homekpe (a fragrant Laotian green vegetable)
●Seasonings: Padak (fish sauce), chili peppers,
Nanpa (fish sauce) granulated soup to taste
There are 365 days in a year. Even excluding days when I'm sick or the day after drinking too much, I eat 350 days of the year. I wonder what percentage of those days are when I "cook and eat at home." Of course, the sophisticated taste of eating out is great, but there are also benefits to cooking at home. "It's well-balanced nutritionally," "you can easily incorporate seasonal ingredients," "even if it's not the best, there's always tomorrow," and the fact that it uses plenty of vegetables in particular makes it healthy.
Kaeng No Mai "Bamboo Shoot Soup" is one of the popular dishes in Laos, a bamboo shoot-producing country. There are many kinds of bamboo shoots, but this was the first time I saw them growing in a home garden. It was a truly spectacular sight. After Pekky-chan checked them, I thought they were going to dig them up, but it turns out they were already harvested yesterday and boiled to remove the bitterness. Of course they were. Thank goodness.
The base of the soup is a green vegetable called bayanam. I bought this vegetable at the market and blended it in a blender. It seems that you can also get it as a canned paste at Asian food stores in Japan these days. I add lemongrass to the soup and bring it to a boil, then add the parboiled bamboo shoots. After boiling for a while, I add padak, chili peppers, and a little bit of granulated soup to add flavor, and then add pumpkin and oyster mushrooms. After boiling it further, I add melon, adjust the flavor with fish sauce, and sprinkle on some roughly chopped green vegetables for color to finish it off.
It's light yet fragrant and rich, and the pumpkin gives it a very mild finish. It looks gorgeous, and it doesn't contain any oil, so you could eat it forever. Yes. That line again.
"It goes so well with beer! It goes so well with Kao Niao!"
Thank you to everyone at Pekky's house for the delicious food.
Lemongrass is growing vigorously. It's an enviable sight for those in Japan who can't survive the winter.
Oyster mushrooms are almost the same as those found in Japan.
I also got some saiwa as a snack. Yay!
Once it comes to a boil, add the boiled bamboo shoots and season with padu or other seasoning.
Add the vegetables starting from the hardest ones and simmer each time.
The main ingredient in today's soup is bayanam. We'll only use the leaves.
If you remove the leaves and blend them in a blender with water, you will get a very dark liquid.
カボチャも目の前で切って量り売りするシステム
Strain through a colander while pouring into a pot, add lemongrass and bring to a boil.
Skim off the scum from time to time, and when everything is soft, adjust the flavor with a saucepan.
Add chopped homemade pepper for garnish, bring to a boil and it's done!
A luxurious Laotian lunch that makes the most of nature's bounty. With plenty of vegetables, you can really appreciate the value of slow food.
