Thom Khao Piak9 comments

9 comments

1. SJ

   Posted on March 8, 2008 at 11:15 pm

   I want to know how to make the garlic & chili oil for this dish! I’m sure it is as easy as I assume it to be.
2. Darly

   Posted on March 9, 2008 at 11:31 am

   Hi SJ,

   If you are talking about the fried garlic and chili oil then it’s not too difficult to make. You just fry the crushed garlic and shallots in your choice of oil. I would suggest olive oil since it’s better for you. Then use the leftover oil from the pan for the ground roasted chili.
3. SJ

   Posted on March 9, 2008 at 1:36 pm

   Thanks for the mini recipe, Darly! It really is easy then! I will make it the next time I have khao piak. I just made some last weekend and a little scared to make the oil since I have never made it on my own.
4. Darly

   Posted on March 9, 2008 at 2:08 pm

   You are much welcome SJ. Just watch the heat, especially using olive oil. Make enough and put the leftover in a bottle for later use, just like they do at Chinese restaurant.
5. TX

   Posted on March 22, 2008 at 12:58 am

   Can you tell me how much and exactly what kind of flour I need to use for the noodles?  I have tried several times but can never get it perfect.  Thanks.
6. Darly

   Posted on March 23, 2008 at 6:41 pm

   Hi TX,

   I didn’t make the noodles. My aunt made the chicken noodles soup but bought the noodles from the market. Very few people I know would make the noodles from scratch.

   It’s difficult for me to tell you the exact amount of flour and liquid to make the noodles. I can only tell you how my mother and I make it. We use two types of flour, pang khao niaw and pang khao jao 1:1 ratio and mixing them using warm water. The water has to be just right, can’t be too hot or too cold. You add water a little bit at a time and keep on mixing until you get the right thickness and consistency.

   When rolling out the dough, pang singapor is used to coat the dough. I heard some people would add pang singapor during the dough mixing process.

   The best person to ask would be Chef Vienne at Laocook.com.
7. Ginger

   Posted on March 24, 2008 at 7:01 pm

   My mom made the best Khao Piak, and I used to help her cut the noodle, but it’s ashamed that I never learned how to make it.
8. DLG

   Posted on October 17, 2008 at 11:22 am

   Buy one bag of Tapioca Flour and one bag of Rice Flour. They’re usually a dollar each at a Lao store.

   -Mix both bags in a bowl and stir while dry. This is to get both flours mixed together.
   -BOIL 2.5 cups of water. When boiling hot pour water into flour and mix with a wooden spoon (helps to not stick). Make sure all of the flour is coated with water. It will still look dry but kind of grainy. It will not look like dough yet.
   -Let sit for a minute (not too long, just enough to let it cool so you can touch it)
   -Kneed the flour into dough. The temp should still be hot but not enough to hurt you. This takes a while so prepare to sweat a little.
   -Once the dough is done (it shouldn’t stick to you or the bowl anymore) you take sections of it, roll it out and cut to your desired thickness.

   Save a little of the rice flour for your cutting board and rolling pin. This way the dough doesn’t stick to them. The must be boiling hot to work.
9. Ginger

   Posted on October 20, 2008 at 7:07 pm

   Thanks DLG, that was the way my mom made it also.