CleanBirth - Saving Mothers and Babies in Laos

CleanBirth.org - Donate $5 Saves 2 Lives

My Girls Globe Post about Carol Perks

Girls’ Globe is a network of passionate people and organizations working to improve the lives of women and girls, and through it, change the world.

They have asked CleanBirth.org to be a part of this amazing network.  Here is my first post about the woman who most inspires my work in Laos: Carol Perks of Save the Children.

Here’s a little taste of my post:

When I started CleanBirth.org, my maternal-infant health project in southern Laos, some said, “Are you qualified to do that? You’re not a midwife” or “CanClean Birth Kits have a real impact?”

Carol Perks, a true expert in this field, never asked me those questions. Her first words to me via email were:

“Good to hear from you and congratulations on trying to help the situation for women and children in Salavan. I’d be happy to help you in any way that I can…”

Read the whole post here and learn why Carol is truly a hero: http://girlsglobe.org/2014/03/21/carol-perks-my-maternal-health-hero/

Learn About Laos: Donna’s Larb (Spicy Beef Salad)

Larb: Spicy Beef Salad by Donna Luangmany

Image 13Image 12Image 11

One of the dishes most commonly associated with Lao cuisine is larb (also spelled laap, laap, larp). A minced meat salad with fresh herbs, it is distinctly aromatic and bold. Larb is best enjoyed without utensils and accompanied with a large helping of sticky rice.

1 lb ground or minced meat. (This version uses steak, but anything can be used:  beef, chicken, pork, duck, fish. My mother even makes a vegetarian version.)

3-5 shallots

2 birds eye Thai chili peppers

5 green onions

1 bunch cilantro

1 bunch Thai basil

1 bunch mint

1-2 tablespoons fish sauce

**

2 tablespoons khao khua (roasted rice powder) **

1 lime

Optional ingredients for garnish: lettuce leaves, string beans sliced lengthwise, sliced cucumber

  1. Cook meat. Mince if necessary, cutting first into slices and then crosswise, as finely as possible. (For steak, heat one tablespoon of oil in a frying pan. Cook until it is medium to well done, depending on your preference. Be sure to let it rest for 5-10 minutes before slicing.)
  2. Roughly chop cilantro, Thai basil, mint.
  3. Slice shallots, green onions, birds eye peppers into rounds.
  4. Toss all ingredients. Add khao khua, fish sauce,  lime juice.

Serve with optional garnishes, and/or sticky rice. Larb is best enjoyed with sticky rice accompanying every bite. Roll up a small piece of sticky rice and use it to scoop up some larp.

* Note: Every family has their own version of larb. This dish is easily customized to your own preferences. You can add more lime juice, fish sauce, or pepper if depending on if you prefer a sour, tangy, or spicy taste. There is nothing subtle about larb, so don’t be shy with those herbs and seasonings.

 

** About the ingredients:

  • Fish sauce can be found in the international aisle of the grocery store, or better yet, at an Asian international market. You will also find herbs and sticky rice there.
  • When buying sticky rice, make sure to look for glutinous rice. You will also need a steaming pot, basket, and container. All of theses are small investments, as sticky rice is a staple of Lao cuisine.
  • Khao khua can be made by frying 2 tablespoons of rice in a pan without oil. Stir frequently over medium heat until well toasted. Grind in a mortar and pestle or a coffee/spice grinder. Alternatively, it can readily made in the spice and seasoning aisle at the international market.

Learn About Laos: Donna’s Sticky Rice

Image 8

Khao Niao:  Sticky Rice

Khao niao, or sticky rice, is a staple of Lao cuisine. It differs from jasmine rice in that it’s cooked with steam, rather than simmered in water, and eaten with the hands, instead of utensils.

Khao niao is labelled as “glutinous rice”, although it does not actually contain gluten. In its raw state, it can be recognized by its brighImage 7t white colour. (Jasmine rice, by constrast, is more translucent.)

Image 9Laotians cook khao niao in a special steamer. A cone-shaped bamboo basket sits at the top of a tall aluminum pot. Once cooked, it is stored in a covered bamboo container to retain warmth and moisture. These items can be found in an Asian or international market and are cheap investments.

Image 6

Preparation is simple:

  1. Rinse rice a few times to remove debris. Water will become clearer and less white with each rinse.
  2. Soak rice for at least four hours. Overnight is preferred. (If working with an older crop, there will be less moisture in the rice, so it’ll need more soaking time.)
  3. Put approximately two inches of water in the pot. Rice goes in the bamboo basket and sits on top of the pot. Cover loosely with a lid, leaving a space for steam to escape.
  4. Once water begins to boil, steam approximately 20-30 minutes. Rice is ready when its colour goes from bright white to translucent, and you can roll it into a ball without any sticking to your hands.
  5. Carefully remove the rice (it’s hot!) and mix on a clean, flat surface with a wet, wooden spoon.
  6. Serve and store in a bamboo container.
  7. To reheat hardened rice the next day, simply break into smaller pieces and place in steamer.  Steam until it’s no longer hard.

Sticky rice is eaten with dipping sauces, or as a side to meat dishes. It goes well with larp, a spicy meat salad. Look for that recipe soon!

Pin It on Pinterest