Live Chat
Last Message 11 hours, 47 minutes ago- Darly : Good morning all. Happy Friday and long weekend for 4th of July.
- Darly : Ginger: Boun Khao Phansa is coming up on the 17th in Laos.
- Ginger : Good Morning Everyone
- Ginger : celebrating in Laos sounds good.
- Ginger : Darly: as for scaring of ghost, I might be all talk. lol.
- Darly : Ginger: Maybe we can celebrate in Laos later for my degree.
- Darly : The night to not camp out is on the night of Boun Horkhao Padapdin. That's when you're most likely to run into ghosts they said. But you're the brave one.
- Darly : Ginger: Ghost story? Don't scare people off now. Then again I've heard really scary stories from my Grand-Mama about ghosts wandering at Pee Pa Sa behind my Grandmother's backyard. So, don't build a house with pee pa sa on the other side of your wall.
- Darly : Good morning all. Tomorrow is 4th of July. Have a good and productive day at work for those of you that are not taking off early.
- Ginger : Darly: Congratulations on your degree, I'm very happy for you.
- Ginger : I heard that there was a real scary ghost story last year, the light went out for a couple of hours. I need to do some investigation.
- Ginger : Darly: I betcha if Crash would have come, you’d book your next flight. I got my tent, and camping gear.
- Darly : Lots of pics from Boun Pha Vet.
- Darly : Or else it might be fun to camp out at pee pa sar for a night.
- Darly : Ginger: Yeah, I was thinking "Nye lazy? Can't be". Enjoy your trip to the festival at Wat Lao Buddavong. Too bad I am a poor grad-student and can't afford the tickets to your neighborhood.
- Darly : Good morning all. Happy Friday and long weekend for 4th of July.
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JUSKLAO
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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.
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.
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.
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.
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.
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.
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.