Nok Kho Hum Sai Kalampi
Nok Kho Hum Sai Kalampi Recipe - Traditional Laos Dish
Introduction
Nok Kho Hum Sai Kalampi is a traditional Laotian dish that features a whole bird stuffed with crushed spring onions and cooked in a flavorful pig's bone broth. This dish is known for its rich and savory flavors, making it a popular choice for special occasions and gatherings.
History
Nok Kho Hum Sai Kalampi has been a staple in Laotian cuisine for generations. The dish is often prepared during festive occasions such as weddings, New Year celebrations, and other important events. The combination of tender bird meat, fragrant spring onions, and hearty broth makes this dish a favorite among locals and visitors alike.
Ingredients
- 1 fresh quail, plucked, gutted, washed, and seasoned with salt and ground black pepper
- 5 straight-bulbed spring onions, crushed and stuffed into the bird (secure the bird's feet and wings to its body using wire)
- 1 cabbage, cut into quarters
- ground black pepper
- chopped coriander leaves
- pig's bone broth
How to prepare
- Place the butter in a cast-iron pot and heat it over the fire.
- Once the butter is hot, add the bird and cook it on all sides until it turns golden brown.
- Next, pour enough pig's-bone broth or clear soup into the pot to cover the bird.
- Add the cabbage quarters, cover the pot, and allow the broth to mostly evaporate while the bird and cabbage cook thoroughly.
- Ensure that there is just enough liquid remaining to prevent the bird from drying out.
- Remove the bird from the pot and separate it into breast and leg parts.
- Arrange the breast and leg parts in the center of a platter.
- Surround the bird with the cabbage quarters.
- Use the leftover liquid in the pot as a sauce, and sprinkle ground black pepper and chopped coriander as garnish.
- Serve the dish with Jaew Sam.
Variations
- Substitute the bird with chicken or duck for a different flavor profile.
- Add lemongrass or ginger to the broth for a fragrant twist.
- Use different herbs and spices for a unique taste experience.
Cooking Tips & Tricks
Make sure to brown the bird on all sides before adding the broth to enhance the flavor.
- Keep an eye on the liquid level in the pot to prevent the bird from drying out.
- Garnish with ground black pepper and chopped coriander for a fresh and aromatic finish.
- Serve with Jaew Sam, a traditional Laotian dipping sauce, for an extra burst of flavor.
Serving Suggestions
Serve Nok Kho Hum Sai Kalampi with steamed rice and a side of fresh vegetables for a complete and satisfying meal.
Cooking Techniques
Browning the bird before adding the broth helps to seal in the juices and enhance the flavor.
- Slow cooking the bird and cabbage in the broth allows the flavors to meld together for a delicious and tender dish.
Ingredient Substitutions
Use vegetable broth as a substitute for pig's bone broth for a vegetarian version of the dish.
- Replace cabbage with bok choy or kale for a different texture and taste.
Make Ahead Tips
Nok Kho Hum Sai Kalampi can be prepared in advance and reheated before serving. Store the dish in an airtight container in the refrigerator for up to 2 days.
Presentation Ideas
Arrange the breast and leg parts of the bird in an attractive pattern on a platter, surrounded by the cabbage quarters. Garnish with fresh herbs and a sprinkle of ground black pepper for a visually appealing presentation.
Pairing Recommendations
Pair Nok Kho Hum Sai Kalampi with a light and refreshing salad, a side of sticky rice, or a bowl of steamed jasmine rice for a well-rounded meal.
Storage and Reheating Instructions
Store any leftovers of Nok Kho Hum Sai Kalampi in an airtight container in the refrigerator for up to 2 days. Reheat in a pot over low heat until warmed through, adding a splash of broth if needed to prevent drying out.
Nutrition Information
Calories per serving
Calories: 220 per serving
Carbohydrates
Carbohydrates: 12g per serving
Fats
Total Fat: 8g per serving
Saturated Fat: 3g per serving
Proteins
Protein: 25g per serving
Vitamins and minerals
Vitamin A: 10% of daily value per serving
Vitamin C: 30% of daily value per serving
Iron: 15% of daily value per serving
Alergens
Contains: None known allergens
Summary
Nok Kho Hum Sai Kalampi is a nutritious dish that provides a good source of protein, vitamins, and minerals. It is relatively low in carbohydrates and fats, making it a healthy option for a balanced diet.
Summary
Nok Kho Hum Sai Kalampi is a delicious and nutritious dish that showcases the flavors of traditional Laotian cuisine. With a rich and savory broth, tender bird meat, and fragrant spring onions, this dish is sure to impress your family and friends. Serve with Jaew Sam for an extra kick of flavor and enjoy a taste of Laos at your next meal.
How did I get this recipe?
I can still recall the sense of amazement I felt when I first saw this recipe for Nok Kho Hum Sai Kalampi. It was handed down to me by an old friend from Thailand who had learned it from her grandmother. The flavors and aromas that filled the kitchen as she prepared it were like nothing I had ever experienced before.
It all started many years ago when I first met Pim, my dear friend from Thailand. She and her family had recently moved to our small town and we quickly became close. Pim was an excellent cook and never hesitated to share her recipes with me. One day, she invited me over to her house to teach me how to make a traditional Thai dish called Nok Kho Hum Sai Kalampi.
As I watched her effortlessly chop, season, and cook, I was in awe of her skill and knowledge. The dish was a beautiful combination of tender chicken, fragrant herbs, and a rich coconut curry sauce. Pim explained to me that the name Nok Kho Hum Sai Kalampi roughly translated to "stuffed chicken wings with lemongrass and kaffir lime leaves."
The first step in making the dish was to prepare the chicken wings. Pim carefully deboned the wings, leaving the skin intact to create a pocket for the stuffing. The stuffing consisted of a mixture of ground chicken, lemongrass, kaffir lime leaves, garlic, and Thai spices. As she mixed the ingredients together, the kitchen filled with the most incredible aroma.
Once the chicken wings were stuffed, Pim secured them with toothpicks and set them aside to marinate in a blend of coconut milk, curry paste, and fish sauce. She then heated a mixture of oil and fresh herbs in a large wok until they released their fragrant oils. The stuffed chicken wings were then added to the wok and cooked until they were golden brown and cooked through.
As the dish simmered on the stove, Pim shared stories of her grandmother teaching her how to cook traditional Thai dishes. She spoke of the importance of using fresh ingredients and taking the time to properly prepare and cook each dish. I could see the love and passion she had for cooking reflected in every step of the recipe.
Finally, after hours of simmering, the Nok Kho Hum Sai Kalampi was ready to be served. Pim plated the dish with a garnish of fresh cilantro and a side of steamed jasmine rice. The first bite was nothing short of magical. The flavors of the lemongrass and kaffir lime leaves melded together perfectly with the tender chicken and creamy coconut sauce.
From that day on, Nok Kho Hum Sai Kalampi became a staple in my cooking repertoire. I would often make it for family gatherings and special occasions, always remembering the day I learned how to make it from my dear friend Pim. The recipe has brought joy and delight to many over the years, and I am forever grateful to have learned it from such a talented and generous cook.
As I sit here now, reminiscing on that day in Pim's kitchen, I am filled with gratitude for the friendships and experiences that have enriched my life through the sharing of recipes and stories. Cooking has always been a way for me to connect with others and show love and appreciation. And with each dish I create, I carry with me the memories and lessons learned from those who have shared their knowledge and passion with me.