Ua No Mai

Ua No Mai Recipe from Laos with Bamboo Shoots, Pork, and Eggs

Region / culture: Laos | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Ua No Mai is a traditional Laotian dish that features bamboo shoots stuffed with a flavorful mixture of minced pork, shallots, and spices. These stuffed bamboo shoots are then wrapped in banana leaves and grilled to perfection. The dish is then fried in pork fat until golden brown, creating a crispy and delicious outer layer.

History

Ua No Mai has been a popular dish in Laos for generations, with each family adding their own unique twist to the recipe. The dish is often served during special occasions and celebrations, as it is a labor-intensive dish that requires time and effort to prepare.

Ingredients

5 bamboo shoots (GIANTOCHLOA NIGROCILIATA or BAMBUSA TULDA), small ones, boiled until they lose their bitter taste, then cut off the hard outer layer and trim into 8 cm long sections. Make lengthwise slits using a needle, leaving the ends intact.
7 small shallots, pounded
1 piece of pork, including some fat, the size of the palm of a hand, minced
2 eggs
salt and fish sauce
flour (about 2 tbsp)
ground black pepper
Chopped spring onion leaves
pork fat

How to prepare

In a large bowl, mix together minced pork, pounded shallots, ground black pepper, and 1 tablespoonful of flour. Thoroughly combine all the ingredients.
Add salt, fish sauce, and some of the chopped spring onions to the mixture. Mix again and taste to check the saltiness. Add more chopped spring onions if desired.
Stuff the mixture into the slit-open bamboo shoots and wrap them in pieces of banana leaf, similar to making a kanab. Use a bamboo holder to grill the packages until they are cooked. Then, open up the banana leaf coverings and allow the contents to cool.
Heat some pork fat in a wok. In a bowl, beat the eggs with salt and a mixture of flour. Dip the cooked bamboo shoots in the egg mixture and fry them in the hot fat until they turn golden brown. Place them on a platter to serve.

Variations

Substitute minced chicken or beef for the pork.
Add chopped mushrooms or water chestnuts to the filling for added texture.
Use different spices and seasonings to customize the flavor of the dish.

Cooking Tips & Tricks

Make sure to thoroughly combine the minced pork, shallots, and spices to ensure a well-seasoned filling.

- Use fresh bamboo shoots for the best flavor and texture.

- Be careful when stuffing the bamboo shoots to avoid tearing the outer layer.

- Monitor the grilling process closely to prevent burning.

- Fry the stuffed bamboo shoots in hot pork fat for a crispy and golden brown finish.

Serving Suggestions

Ua No Mai can be served as a main dish with steamed rice and a side of fresh vegetables.

Cooking Techniques

Grilling

- Frying

Ingredient Substitutions

Use vegetable oil instead of pork fat for frying.

- Substitute green onions for shallots.

Make Ahead Tips

Ua No Mai can be prepared in advance and stored in the refrigerator before frying. Simply fry the stuffed bamboo shoots when ready to serve.

Presentation Ideas

Serve Ua No Mai on a platter garnished with fresh herbs and a squeeze of lime juice for added flavor.

Pairing Recommendations

Ua No Mai pairs well with a side of sticky rice and a spicy dipping sauce.

Storage and Reheating Instructions

Store any leftover Ua No Mai in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Ua No Mai contains approximately 250 calories.

Carbohydrates

Each serving of Ua No Mai contains approximately 15 grams of carbohydrates.

Fats

Each serving of Ua No Mai contains approximately 10 grams of fats.

Proteins

Each serving of Ua No Mai contains approximately 20 grams of proteins.

Vitamins and minerals

Ua No Mai is a good source of vitamin C, vitamin B6, iron, and potassium.

Alergens

Ua No Mai contains eggs and pork, which may be allergens for some individuals.

Summary

Ua No Mai is a nutritious dish that is rich in proteins and vitamins. However, it is also high in fats and carbohydrates, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Ua No Mai is a delicious and flavorful Laotian dish that is perfect for special occasions and celebrations. With a crispy outer layer and a savory filling, this dish is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Ua No Mai. It was tucked away in an old cookbook that belonged to my dear friend from Hawaii. I had always been fascinated by Hawaiian cuisine, with its unique blend of flavors and ingredients, so I was eager to try my hand at making this traditional dish.

My friend had told me stories of her childhood in Hawaii, of the warm breezes and the sound of the ocean, of luaus and hula dancing. She had learned to cook from her grandmother, who had passed down recipes that had been in their family for generations. Ua No Mai was one of those recipes, a dish that was often served at special occasions and family gatherings.

As I read through the recipe, I could almost smell the fragrant aroma of the coconut milk and the earthy scent of the taro leaves. I could picture the vibrant colors of the dish, with the bright green leaves contrasting against the rich, creamy sauce. I knew that I had to try making this dish for myself, to taste a little piece of Hawaii in my own kitchen.

I gathered all the ingredients I would need for the dish – taro leaves, coconut milk, onion, garlic, and of course, the main ingredient, pork belly. I could feel the excitement building as I started to prepare the dish, chopping the onion and garlic, and slicing the pork belly into bite-sized pieces.

The recipe called for layering the taro leaves in a pot, with the pork belly and onions scattered on top. I poured in the coconut milk, letting it seep into the layers of meat and leaves, infusing them with its rich, creamy flavor. As the dish simmered on the stove, I could sense the transformation happening, the flavors melding together to create something truly special.

After a few hours of slow cooking, the Ua No Mai was ready. I lifted the lid of the pot and was greeted by the most amazing aroma – the savory scent of the pork belly mingling with the sweet coconut milk and the earthy taro leaves. I couldn't wait to dig in and taste the fruits of my labor.

As I took my first bite, I was transported back to Hawaii, to the warm sun on my skin and the sound of the ocean in the distance. The dish was everything I had hoped for and more – tender pieces of pork belly nestled in a creamy coconut sauce, with the subtle bitterness of the taro leaves adding a depth of flavor that I had never experienced before.

I knew that I had stumbled upon something truly special with this recipe for Ua No Mai. It was more than just a dish – it was a connection to a culture and a people that I had always admired from afar. And as I savored each bite, I felt grateful for the opportunity to learn and experience something new, to expand my culinary horizons and create memories that would last a lifetime.

In the years that followed, I shared the recipe for Ua No Mai with friends and family, passing on the tradition and the flavors of Hawaii to those I loved. And each time I made the dish, I felt a little piece of that warm, tropical paradise in my own home, a reminder of the power of food to bring people together and bridge the gaps between cultures and generations.

I am grateful for the gift of this recipe, for the chance to learn and grow through my love of cooking. And as I sit here now, with the scent of Ua No Mai still lingering in the air, I am reminded of the beauty and richness of the world around us, waiting to be discovered and savored with each new recipe and each new dish.