Everyday meals
Kai hor (steamed egg custard)
A delicate egg custard steamed in banana leaf cups, flavoured with fish sauce and spring onions. Light, soft and typically Lao, it is eaten lukewarm with rice.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Finely slice the spring onions, white and green parts.
- In a bowl, beat the eggs with the lukewarm water, fish sauce, sugar and pepper until smooth.
- Add the spring onions and stir.
- Cut the banana leaves into 4 squares and shape them into small cups in moulds or bowls.
- Pour the mixture into the leaf cups, cover and place them in a steamer.
- Steam over medium heat for 12 to 15 minutes, until the custard is set on top and wobbles slightly in the centre.
- Let it cool for 2 minutes and serve with sticky rice.
Variations and tips
Crab version. Add 100 g of flaked crab meat to the egg mixture before steaming.
More ideas
Gaeng bai mak (moringa leaf soup)35 min · 4 serv.Gaeng no mai (bamboo shoot soup)40 min · 4 serv.Gaeng phak wan (vegetable soup with coconut milk)35 min · 4 serv.Jaew mak phaeng (eggplant and tomato dip)25 min · 4 serv.Gaeng kua mak fai (fruit curry)40 min · 4 serv.Gaeng pa (spicy fish soup)45 min · 4 serv.Gaeng som ma khuea (sour eggplant soup)40 min · 4 serv.Gaeng som pak (sour vegetable soup)35 min · 4 serv.
Laos
Laos
Laos
Laos
Laos
Laos
Laos
Laos
Original Ecomely recipe.