Lao Voices

7 Responses to “ Thom Khao Piak ”

1. 
   SJ Mar 8th, 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.

   Current score: 0
2. 
   Darly Mar 9th, 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.

   Current score: 0
3. 
   SJ Mar 9th, 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.

   Current score: 0
4. 
   Darly Mar 9th, 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.

   Current score: 0
5. 
   TX Mar 22nd, 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.

   Current score: 0
6. 
   Darly Mar 23rd, 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.

   Current score: 0
7. 
   Ginger Mar 24th, 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.

   Current score: 0

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