Kang Kee Lek is a very unique Lao traditional stew. Bai Kee Lek or leaves from Thon Kee Lek (Kee Lek Tree) have a strong bitter taste. It takes a great deal of time and patience to make Kang Kee Lek. The leaves have to washed, then boiled and drained several times to get a desirable bitter taste.
Since the older adults in my family are fond of ant eggs, it was not a surprise to me to see ant eggs used as substitute for meat in this particular Kang Kee Lek.
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[...] at pictures of Kang Kee Lek from Laos made me realize of how inventive Lao people can be. I mean it doesn’t get any [...]
Please post a recipe for the Kaeng Kee Lek…I love the Kaeng Kee lek with kai mod dang too. I want to learn how to make this. Wld you be kind and email me the recipe.