Or Lam (Lao: ເອາະຫຼາມ, pronounced [ʔɔ́ʔ.lǎːm]) is a mildly spicy, slightly tongue numbing, Laotian stew originating from Luang Prabang, Laos. The peppery and thick broth is prepared by slowly simmering lemongrass, chilies and Lao chili wood (sakhaan)[1] with crushed or mashed up sticky rice, grilled citronella, garlic, dill and onions added to thicken the broth.[2]
 | |
| Alternative names | O-lam |
|---|---|
| Type | Stew |
| Place of origin | Laos |
| Region or state | Luang Prabang |
| Main ingredients | Buffalo meat or beef or game meat or chicken, lemongrass, mai sakhaan, chilies, eggplant, wood ear mushrooms, yard-long bean, roasted ground rice |
Or Lam is usually cooked with dried buffalo skin, beef, game meat, quail or chicken, eggplants, wood ear mushrooms, and yard-long bean. In the original royal Luang Prabang's recipe Or lam is made with deer meat.[3] The stew is extremely popular in Laos.[4][5][6][7]
References
edit- ^ "Or Lam Gai Recipe Velvety Laotian Stew of Chicken, Eggplants and Wild Pepper Vine (aw laam gai sai sakan) สูตรทำเอาะหลามไก่ใส่สะค้าน". Thaifoodmaster.com. September 16, 2012. Retrieved August 27, 2019.
- ^ "Olam stew, the favorite local dish for Luang Prabang people". Luangprabang-laos.com. Retrieved August 27, 2019.
- ^ "Rosewood Luang Prabang: Delight in The Surprising Royal Lao Cuisine". Authenticfoodquest.com. February 26, 2019. Retrieved August 27, 2019.
- ^ "Pepper Order - Piperales". Clovegarden.com. Retrieved August 27, 2019.
- ^ "Chilli wood, pepper wood Piper ribesioides Wall., Piper interruptum Opiz. ໄມ້ ສະຄານ mai sakahn, sakhan, sakharn, sakhahn, mai sakhaan". Foodfromnorthernlaos.com. August 10, 2010. Retrieved August 27, 2019.
- ^ "This Laotian Vine Will Numb Your Tongue". Atlasobscura.com. Retrieved August 27, 2019.
- ^ DK TRAVEL GUIDES (1 June 2011). DK Eyewitness Travel Guide: Cambodia & Laos. Dorling Kindersley Limited. p. 231. ISBN 978-1-4053-4985-7. Retrieved 21 July 2012.
External links
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