Dry buffalo skin (Nang Khem)
serve Nang Khem with cooked sticky rice, or make as an ingredients such as Ac Lam Namg, Jeow Bong, etc.
Lao Kitchen
barbara-and-stu.com
Ingredients
• 5 kg, Dry buffalo skin
• 2 kg, salt
• 1 kg, paddy dust
Method
1. Cleaning the dry buffalo, cut into piece (any size that you want)
2. Put dry buffalo skin, salt and water, then pickle it for 2-3 night before toss the water out. Cleaning the water one more time before mixing with paddy dust.
3. Pound to soft before drying under the sun 1-2 days. Roasted before serving
More information by ປຶ້ມອາຫານລາວ (ວິທີເຮັດອາຫານເກັບໄວ້ກິນດົນ)