Northern Thai-style bitter buffalo laap (ลาบจิ้นควายขม; laap jin khwaai khohm)

จัดทำโดย หนุมาน
Northern Thai-style bitter buffalo laap (ลาบจิ้นควายขม; laap jin khwaai khohm)

this content is locked

เนื้อหานี้ถูกล็อค

สมัครสมาชิก เพื่ออ่านเพิ่มเติม. ลืมรหัสผ่าน? 

Incorrect username or password.

New account

Incorrect username or password.

Northern Thai-style bitter buffalo laap with bile, cow’s gastric juice, and fresh blood

Laap connoisseurs consider the meat of a buffalo superior to that of a cow. Buffalo meat is leaner, less gamey, and often described as sweet. If you can’t get buffalo meat then, by all means, use beef as a substitute. The village men will often use blood, gastric juice, and bile to season the laap to a bitter taste. The use of these ingredients varies depending on one’s personal taste; they can be used lavishly or omitted altogether. Furthermore, this laap dish can be served raw or cooked, and prepared with meat only or including various internal organs such as the liver, kidneys, intestines, and stomach lining (tripe), called in Thai rag or phaa khee riu (ผ้าขี้ริ้ว).

“Bitter to death, I will not protest (ขมตายบ่เอาเรื่อง; khohm dtaai baaw ao reuuang)” is the popular expression used to describe the scrumptious bitter taste of laap with bile. The bitterness of the bile is a source of pleasure: bitterness is associated with medicinal properties and enhances the meat’s inherent sweetness. After all, sweet, bitter, and umami tastes are all triggered by chemical stimulation of the same G-protein-coupled receptors through direct chemical bonding. If you have difficulties sourcing cow’s bile in your area, or find the idea of using it weird or extreme, there is a substitute that you may find more approachable – a Campari liqueur reduction. With this, you can introduce both moderate bitterness and the color of blood to the dish. I also encourage you to experiment with raw meat dishes and bitterness; for example, add the faux bile sauce or Angostura bitters to steak tartare.

A cow’s gastric juices (น้ำเพี้ย ; naam phiia) are obtained by squeezing the contents of the cow’s stomach, usually undigested straw, straining them and bringing to a boil. It is an optional addition to a bitter laap, which adds herbaceous, gamey, and acidic notes to the dish – along with elements of friendship, manly brotherhood and testosterone.

Essential Cooking Skills:

How to prepare fresh blood วิธีเตรียมเลือดสดสำหรับการทำอาหาร
Add to Collection Check out the instructions
working with blood
Northern Thai-style bitter buffalo laap (ลาบจิ้นควายขม; laap jin khwaai khohm)
Northern Thai-style bitter buffalo laap (ลาบจิ้นควายขม; laap jin khwaai khohm)
Bitter buffalo laap with bile, cow’s gastric juice, and fresh blood. Buffalo meat is lean and often described as sweet.
No ratings yet

Add your own recipe notes

You must be a member to use this feature

Add to Collection Add to Shopping List
Prep Time 30 mins
Course laap
Cuisine Northern Thai Cuisine
Servings 4

Ingredients
  

  • 250 g buffalo meat (เนื้อควาย)
  • 1/4 cup fresh pork blood (เลือดหมูสด) or cow, or buffalo blood (optional)
  • 2 tablespoons lemongrass (ตะไคร้) thinly sliced
  • 2 tablespoons shallots (หอมแดง) thinly sliced
  • beef tripe (phaa khee riu) (ผ้าขี้ริ้ว) cooked and sliced (optional)

For the seasoning broth:

The herbs:

Optional:

  • 1 tablespoon cow's bitter bile (ดีวัวขม) (dee wuaa khohm)
  • 1 tablespoon cow's gastric juices (น้ำเพี้ย) (naam phiia)

For the Faux bile sauce:

  • 1 part Campari liqueur (เหล้าคัมพารี)
  • 1 part water (น้ำเปล่า)

Instructions
 

  • On a cutting board and using a knife, mince the buffalo meat, with or without fresh blood, to a smooth consistency. Do not use a meat grinder or an electric food processor. Set aside.

Prepare the rest of the ingredients:

  • Thinly slice the shallots lengthwise along the growth axis. Set aside.
  • Bruise and thinly slice the lemongrass. Set aside.

Prepare the seasoning broth:

  • Bring a small amount of water or stock to a boil in a pot.
  • Add fish sauce.
  • Add phrik laap
  • Add laap spices mix
  • Add makwen
  • Taste and adjust the seasoning to your liking. Adjust the spiciness with ground dried chilies; adjust numbness with makwen; adjust saltiness with either fish sauce or makwen-infused fish sauce; and adjust the spice aroma with the laap spices mix.

Prepare the Campari reduction (faux bile):

  • In a pot, bring to a boil equal amounts of Campari liqueur and water, on low heat. Reduce the sauce by half, and the alcohol burns away. Allow to cool and set aside.

Prepare the gastric juices (optional):

  • Strain the cow’s gastric juices.
  • Bring to a boil. Allow to cool and set aside.

Prepare the herbs:

  • Thinly slice the spring onion. Set aside.
  • Roughly chop the coriander leaves. Set aside.
  • Roughly chop the Vietnamese coriander.
  • Pick small young mint leaves and use them whole; larger leaves can be hand-torn. Set aside.

Combine the laap:

  • Combine the minced meat with the sliced lemongrass and shallots in a mixing bowl.
  • Optional: add fresh blood to your preferred consistency.
  • Gradually add seasoning broth.
  • Taste and adjust the seasoning to your liking. Adjust the spiciness with ground dried chilies; adjust numbness with makwen; adjust saltiness with either fish sauce or makwen-infused fish sauce; and adjust the spice aroma with the laap spices mix.
  • Optional: When you are satisfied with the seasoning, add the bitter elements of your choice to your liking. It can be either cow’s bitter bile, commercial bile products, or faux bile sauce.
  • Optional: Add the treated gastric juices.
  • Add the herbs and mix. Keep some for garnish.
  • Serve raw, or roast in a pan and serve cooked.
  • Garnish with the remaining herbs.
  • Serve alongside phak gap laap (ผักกับลาบ) – fresh herbs and vegetables.
Keyword laap (ลาบ)
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 30 Masterclasses, over 150 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
0 0 votes
Article Rating
Subscribe
Notify of

Previous:

Next:

0
Would love your thoughts, please comment.x
()
x
Get a Free copy of my eBook "49 Classic Thai Stir Fry Dishes"

Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!