Quail Stir Fry in Thick Fish Sauce

I am coming up to my one year anniversary of posting Thai and Lao food recipes. After March 9, 2007 I am going to take a break from my hard work.

This stir fry is called "aw". The sauce is thicken with soaked sticky rice and then grounded. Dill is the preferred herb but you can use cilantro. You must have either Asian eggplants (as seen in Eggplant Chili Sauce) or long beans. You can use any chopped meat.

During my childhood tomboy stage, my brother and I would climb the cherry tree and shoot birds. My aim wasn't good but his was. Then he would cook this dish for me.

Stir Fry Recipe: Aw Quail
3 quails chopped to bite size pieces
1 tablespoon chopped garlic
1 tablespoon oil
1 cup chopped dill
½ cup chopped green onions
3 tablespoons sticky rice
2 cups chopped long beans or Asian eggplants (as seen in Eggplant Chili Sauce)
½ cup chopped tomatoes
2 tablespoons fish sauce
½ teaspoon salt
3 kaffir lime leaves
3 pieces chopped ginger
2 pieces lemongrass
4 chilies

Soak sticky rice in cold water for 1 hour. Drain water from rice and add to mortar with chilies. Pound until smooth. In a wok over high heat crisp garlic with oil. Add quail until almost cooked. Add salt, green beans, tomatoes and stir fry for 5 minutes. Add water, lime leaf, ginger, lemongrass, and ground sticky rice. Cook 10 minutes and stir occassionally to prevent rice from sticking to the bottom. Add dill, green onions, and fish sauce. Stir fry 2 minutes. Remove lemongrass and lime leaves before serving.

Serve aw quail with sticky rice or jasmine rice and the eggplant chili dipping sauce

Dome Kim - Pork & Egg in Soy Sauce

I've seen people evolve this dish by adding potatoes in with the egg. This is one example of generations evolving quickly in North America and the reason why my blog is about authentic Thai and Lao food. If you are serving Dome Kim to Thai and Lao people, do not add potatoes into the pot.

Stir Fry Recipe: Dome Kim1 inch ginger
2 pounds pork that has fat, meat, and skin sections
5 eggs
1 tablespoon oil
1 tablespoon chopped garlic
2 tablespoons brown sugar
3 tablespoons soy sauce
½ tablespoon salt
2 tablespoons fish sauce
2 star anis (optional - also used in Lao Pho)

Thinly slice ginger. Chop pork to bite size pieces so that each piece has the fat, meat, and skin. Boil eggs for 20 minutes. Allow to cool and remove shell from egg. In a large pot of high heat add oil and garlic. Stir until garlic is brown. Add pork pieces and stir until brown which is about 10 minutes. Pour water into pot so that it just covers the pork. Add ginger, sugar, soy sauce, salt, and the hard boiled egg. Cook for 40 minutes while stirring occasionally. Turn heat off. Add fish sauce and stir again. Serve immediately with Lao sticky rice or khao chow.

Dome Kim is one of the rare Thai and Lao dishes that does not call for any chilies. So serve with Dome Kim with the Classic Hot Sauce and Roasted Tomato Chili Sauce. The best Dome Kim dish has pork pieces that contain the fat, meat and skin sections.