Kang Kee Lek2 comments

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.

• Grocery Shopping
• Lao Traditional Kitchen
• Wing Beans
• Maak Thua Hair or pigeon pea
• Water Spinach