Saturday, November 12, 2016
We interrupt this regularly scheduled travelogue to bring you a hearty meal, fresh from the village!
Lahu Stew, or as it may be more properly termed, curry (except that it doesn't rhyme!) is a delicious and nutritious staple of Golden Triangle dining. This versatile pottage is appropriate for all seasons and welcomed at every meal. The flavorful broth is the must-have accessory to every bowl of rice. Don't be the last person in the Northern Hemisphere to roll out your own personalized bowl of stew. Click on the handy link below for your rush copy of the treasured family heirloom recipe. It can be yours today for the very limited offer of three easy payments of $19.95 Call now and have your passport number ready. Operators are standing by.
Top Secret Lahu Stew
Okay, I can't vouch for the absolute authenticity of this recipe. But it did the trick for giving the kids a taste of what traditional Lahu cooking is like. Please note, all measurements are approximate and the ingredients are merely suggestions. In other words, I threw some odds and ends into a pan and served it over rice. But, still, it's pretty close to the real deal, if I do say so myself!
Start with either two family sized cans of French Onion Soup and two cans full of water (not authentic at all, but it's what I had on hand)
10 cups of beef broth, either canned or made from bouillon cubes (still not quite right, but getting closer)
several meaty bones and cuts of meat, including but not limited to beef, pork (I used country style pork ribs) chicken, fish or black dog (nothing keeps you warmer in the winter!)
Cover the bones with water, add onions, garlic, ginger, chopped kale or other hearty green, peeled and diced pumpkin or butternut squash. Season with salt and pepper, curry paste or powder, and chopped red and green chilis. Simmer several hours until meat is tender. Serve over rice with a side dish of bamboo worms. Papaya makes a nice dessert.