FermenteaWhere food goes to change
Recipes by the places recorded in their sources.
This four-baguette sticky-rice dough is the bread component of Saeng Douangdara’s khao jee pâté recipe. She presents the sticky-rice addition as her own variation; it is not a universal or traditional Lao baguette formula.
Roasted tomatoes, shallots, garlic and chillies are pounded into a coarse Lao-style dip, then seasoned with fish sauce, optional lime and coriander.
Jeow bong is a Lao paste of dried chilli, shallot, garlic and galangal cooked with buffalo or cow skin, a Luang Prabang specialty eaten with sticky rice and grilled meat.
A Lao tomato-and-chile dip made by roasting tomatoes, chiles, garlic and shallots over gentle coals, then pounding and seasoning them. This four-person serving batch has no measured ingredient quantities or validated storage period.
Padaek is a Lao salt-fermented freshwater fish paste used as a seasoning and preserved food. This record covers documented uses and safety gaps; it does not offer an unvalidated home method.