Lesson 8: How to Cook

So this lesson is one I thought I could share so you could get an actual taste of the culture and experience some of the local cuisine for yourself! Yesterday we took a cooking class on Laos cuisine. We got to go to the market to get all of the fresh ingredients, and then learn to prepare them. Food is a big part of my life, and I feel such a big part of any culture! Depending on the location and resources of a place, fantastic traditions are created, and it is always a great way to see what they use and how. One of my favorite things when I travel is getting to taste the local dishes, and getting pictures of their presentations of the food. It is really interesting to see how flavors and ingredients you never imagined can pair together, blend so well to form something that you can’t believe you’ve had to go without. It is also interesting to see how much you can learn about people through their eating rituals.

The Laos people are no exception to unique flavors and innovative cooking methods. They love to eat and have many religious ceremonies- centered around Buddhist holidays- that are the making of big feasts. Their food reflects their taste for sweet, sour, bitter and salty. Laos is a very poor country so people have had to eat anything that walks, slithers, swims, stings or flies to increase the protein in their diet. The protein supply in the majority comes from the river fish. In the mountainous north however, they have had to adapt to such delicacies as rats, moles, bats, frogs, and even the larvae of wasps and ants make it into the wok. Unfortunately, I am a vegetarian so I didn’t indulge in any of these treats… but this is one of those times where even some of the meat eaters would opt for tofu!

Lao food is served as it comes out of the wok or off the grill- they have no concept of appetizer, main course or dessert, and do not let the food sit- which we learned as one person had their food for 15 minutes while waiting for the others meal to be prepared! They are also very gracious with their Lao Lao, which is their cheap whiskey- reason being I learned- it is cheaper for them to use than soda or juice!

Our teachers were very efficient at cooking, yet it was obvious they knew only their script in English and had a tough time answering questions! We started our day at the market which was an intricate blend of simple booths set up next to each other selling the same strange ingredients: morning glory, mustard greens, banana flower, galangal, lemongrass, woodear fungus, sticky rice, tamarind, and padak… (better known as fish paste… and impossible to miss as it smells up the entire market with the pungent stench of fermented fish.) There are also plenty of fruits, meats and ready made fried treats to try. It is also great to see the locals shop to get the true price- I realized that the tourist prices I’ve been paying are sometimes 10x more than the locals pay!

After our trip to the market we got to learn how to put all the ingredients to work. It made me realize how lazy I’ve gotten with my cooking when everything I make from scratch comes from a box or pack…haha. Here, everything was locally grown, and organic by default! We sliced, diced, tossed, and tasted our way through the day creating our lunch and dinner. I have picked a recipe that was as easy as pie and soooo yummy, that you can whip up and try for yourself! There shouldn’t be any problems finding the ingredients- as they’re all pretty common. Hopefully you’ll enjoy it as much as I did, and you’ll be able to take your taste buds on a little vacation!

Luang Prabang Salad

Depending on how many you’re making this for you can adjust the veggies as needed, and make in 2 bowls… it is deceptively tasty!

Ingredients:
-About 2 cups Salad leaves- (depending on your preference, romaine, mixed baby greens from the pack are fine mom; )! )
-1 cup watercress-( if you can find it, if not more lettuce is fine!)
-1 sliced tomato
-1 sliced cucumber
-1 tablespoon crushed unsalted peanuts
-1 tablespoon minced pork (optional)
-3 hardboiled eggs
-2 tablespoons oil- (soybean, olive, avacado or canola

-2 tablespoons white vinegar
-1 tablespoon sugar
-1/2 teaspoon white pepper- (black pepper is fine)
-1/4 teaspoon salt
-coriander for garnish (cilantro)

Prepare the mayonnaise
Take 2 of the hardboiled egg yolks and place in a food processor, blender or mixer.
Add the oil, vinegar, sugar, pepper and salt.
Blend until smooth

Make the salad
Spoon half of the mayo onto the salad leaves and watercress and mix well in a bowl.
Place the sliced cucumber around the salad in a circle, and the sliced tomato above it.
Placed the sliced egg on top of the cucumber and tomato, and use any leftover egg whites to garnish the salad.
Sprinkle the crushed peanuts and some of the coriander on top of the salad.
If using pork, fry it in a little oil and when cooked place on top of the salad.
Use remaining mayo to drizzle over salad, or serve on the side to add to taste.