Or Lam
Experience the rich flavors of Or Lam, a traditional Laotian stew featuring buffalo meat and aromatic herbs.
Contents (2 sections)▾
Ingredients
- 500 g buffalo meat, cut into cubes
- 200 g eggplant, diced
- 2 tbsp mak khaen (Lao pepper), ground
- 2 sprigs sakhan (pepperwood), leaves stripped
- 2 stalks lemongrass, finely chopped
- 3-4 red chilies, sliced
- 1 liter water
- 2 tbsp vegetable oil
- Salt to taste
- Sticky rice, for serving
Steps
In a large pot, heat vegetable oil over medium heat. Add buffalo meat and sear for about 5-7 minutes until browned, which enhances flavor.
Add chopped lemongrass, eggplant, and ground mak khaen to the pot, sautéing for another 5 minutes to release their aromas.
Pour in water and bring to a boil, then lower the heat to a simmer. Cook for 30-40 minutes until the meat is tender.
In the last 10 minutes, add sakhan leaves and sliced chilies for a final infusion of flavor.
Taste and adjust seasoning with salt as needed. Serve hot with sticky rice on the side.
Why this works
The method of searing the buffalo meat first is crucial as it develops a deep, rich flavor that will permeate the stew. Cooking the eggplant and adding the herbs at different stages ensures that each ingredient contributes its unique flavor profile without overwhelming the dish. It's important to simmer the stew gently; if it boils too vigorously, the meat can become tough. If the stew seems too thick, add a little more water to reach the desired consistency. The sakhan, which is unique to Lao cuisine, adds a distinct numbing quality that enhances the herbal notes, making the dish aromatic and complex. Ensuring that the flavors meld together during the simmering process is key for achieving the depth characteristic of Or Lam.
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