How to make Or Lam/Lao Beef Stew

Hello everyone, it's that time of year where the weather is getting colder and we're looking for warm comfort food. This dish may just do the trick, it's comforting and delicious. Enjoy it with some sweet sticky rice for a fulfilling meal. I hope you give it a try and comment down below how you like it.

Or Lam/Lao Beef Stew

Ingredients:

• ½ lb beef stew meat (cut into thin slices)
• ½ lb smoked beef (cut into small pieces)
• 1 oz dried black fungus (soaked in warm water or about 25 mins, cut to small pieces)
• ½ lb Thai eggplants (cut into quarter sizes)
• 3 to 4 slices of fresh or dried galangal
• 1 stalk of lemongrass (cut into 2 to 3 inches)
• 3 to 4 shallots (roasted)
• 4 to 5 Thai chilies (roasted)
• 3 cloves of garlic (roasted)
• 3 to 4 kaffir lime leaves
• 2 stalks of green onion (diced)
• ½ c of cilantro (diced)
• 2 tbsp of sweet rice (soaked)
• 4 to 5 c of water
• 2 tbsp of fish sauce
• 1 tbsp chicken bouillon
• ½ tsp salt

Directions:

• Soak the dried black fungus in warm water for about 25 minutes.
• Peel the skins off the shallots, roast the shallots, garlic and Thai chilies on the stovetop or oven until charred and soft. Set to the side.
• Cut the beef stew meat into thin slices and set to the side. Cut the smoke beef into bitesize pieces and set to the side.
• Sauté the beef in small amount of oil and add in the lemongrass. Once the meat is mostly cook, pour in 4 to 5 cups of water and simmer on medium heat. Skim off any impurities that rises to the top.
• Season the soup with the chicken bouillon, fish sauce and salt. Add in the roasted shallots, garlic, Thai chilies, kaffir lime leaves and the dried galangal, stir to mix.
• Drain and cut the black fungus into smaller pieces. Cut the stem off the Thai eggplants, then cut into quarters or smaller pieces if prefer. Place into a bowl of water to prevent the eggplants from turning brown.
• Cut the green onions and cilantro into small pieces and set to the side.
• With a mortar and pestle pound the soaked sweet rice into a paste. Add a some water to dilute the paste.
• Once the soup has been simmering for about 20 to 25 minutes add in the Thai egg plants and the black fungus. Allow the soup to boil on medium high heat for about 5 minutes.
• Add in the diluted sweet rice paste to the soup and stir. Allow the soup to boil for about another 5 to 6 minutes. Stir occasionally until the soup thickens.
• Taste and adjust for seasoning. Add the green onions and cilantro, stir and turn the heat off.
• Serve the soup with some sweet sticky rice. Grab a ball of sticky rice and squeeze into a ball, dip the sticky rice into the soup and scoop the beef and veggies with the sticky rice and enjoy.

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