LAOS ~ Eggs in Red Pepper Sauce ~ Sambal Goreng Telo
Lao cuisine is the cuisine of the Lao ethnic group of Laos and Northeast Thailand (Isan). Lao food is distinct from other Southeast Asian cuisines. The staple food of the Lao is sticky rice. Galangal and fish sauce are important ingredients. The national dish is laap (sometimes also spelled larb), a spicy mixture of marinated meat and/or fish that is sometimes raw (prepared like ceviche) with a variable combination of greens, herbs, and spices. Another characteristic dish is tam mak houng (som tam in Thai), green papaya salad.
LAO EGGS IN RED PEPPER SAUCE
Sambal Goreng Telo
4 Servings
1 tablespoon chopped onions
1 clove of garlic
Butter for frying
1 cup coconut milk
1 cup veggie stock
Salt to taste
1 teaspoon crushed red peppers
1/2 teaspoon paprika
1/2 teaspoon Laos Powder/galangal/khe/wild ginger powder, if available
4 hardboiled eggs
Saute chopped onions and garlic in the butter. Add the other ingredients (except eggs) and bring to the boil, stirring occasionally. Add eggs and continue cooking and stirring for 3 minutes. Remove from heat, halve the eggs and serve hot.
Source: S's recipe collection