Cassia leaves stew ( Ohm Bai Khie Lek sai Nung)
cassia leaves is one of herb that available to cook for a meal or available to find for serving by restaurants in Laos
Lao Kitchen
![https://www.youtube.com/watch?v=htKD_430M3E](/sites/default/files/public/styles/news_feature_image/public/stories/feature_images/%E0%BA%82%E0%BA%B5%E0%BB%89%E0%BB%80%E0%BA%AB%E0%BA%BC%E0%BA%B1%E0%BA%81.jpg?itok=SeY_eKWE)
Darly J
Ingredients
- 1 small blow for cassia leaves
- 1 cup for boiled buffalo skin
- 1 tea spoon for salt
- ½ tea spoon for fermented fish
- 1 tea spoon for stock powder
- 5 stalks for spring onion
- 7-8 chilies
- 2 lemongrasses
- 8-10 for Yanang Leaves
- 3-4 cloves for garlic
- 2-3 onions
- 2-3 stalk for dill
- 2 table spoons for soaked sticky rice (pounded)
Method
- Boil cassia leaves three time ( 15-20 minutes for each time), cut and pound
- Shaking Yanang leave by shake machine
- Slice and pound chilies, garlics, lemongrasses and onion
- Heat the pot, add Yanang juice, soaked sticky rice pounder, stock powder, salt, fermented fish, and pounded chilies, garlics, lemongrasses and onion
- When the pot heat, add buffalo skin and cassia leaves. Stew for 20 minutes
- Slice spring onion and dill, then put into the pot
- Taste and adjust
- Transfer to the bowl for serving
variation
- add pork or meat instead of buffalo kin
- add more ingredient like Ant eggs
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