Ô-Lam is certainly one of the most often prepared and the most traditional dishes of Luang Prabang, probably along with Tièo Bong and the Papaya Salad. It is recommended to prepare it a long time in advance and to let it rest before eating it.
Preparation : 30 minutes
Cooking Time : 30 minutes
Ingredients (for 6 people)
1/2 kg of beef
10 round eggplants
10 green beans
1 kg small round eggplants
1/2 a small bowl of Paderk (fish brine)
3 cloves of garlic
1 kg of crisp rind of roasted pork
a small bowl of dill leaves
5 onion shoots
a small bowl of tamarind leaves
10 green peppers
1 coffee spoon of salt
1 coffee spoon of glutamate
1 soup spoon of fish brine
1 kg beef rind
5 pieces of Sakhane (Piper ribesioides)
1 bowl of grilled sticky rice
1 kg of black mushrooms
Cut the meat in average sized pieces and grill them by turning them regularly, so that they are evenly golden.
Grill the citronella, garlic, onions and sticky rice together, after having pounded the citronella and crushed the garlic and onion in a mortar.
Cut the beef rind in small pieces. Leave them to soak in water for 5 minutes.
Cut the pork crackling, black mushrooms and green peppers in small pieces and chop the green beans.
Boil 2 litres of water and plunge the meat and the beef rind in it. Leave it to simmer for about 20 minutes. Then add the Sakhane, Paderk, citronella and the rest.
Add salt, glutamate, grilled rice and all the vegetables. Finally, chop the young green onions. Taste and add more salt if necessary.
If you want, you can substitute the beef by chicken.
The preparation of this dish takes a certain time.