Лаос аспаралары: Жабысқан күріш мәдениеті мен тарихы

Culinary traditions of Laos

Lao cuisine or Laotian cuisine is the national cuisine of Laos. The staple food of the Lao is sticky rice (, khao niao, ). Laos has the highest sticky rice consumption per capita in the world with an average of of sticky rice consumed annually per person. Sticky rice is deeply ingrained in the culture, religious tradition and national identity of Laos. It is a common belief within the Lao community that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and to Laos. Affinity for sticky rice is considered the essence of what it means to be Lao. The International Rice Research Institute (IRRI) has described Laos as a "collector's paradise". The IRRI gathered more than 13,500 samples and 3,200 varieties of glutinous rice from Laos. Due to historical Lao migrations from Laos into neighboring regions, Lao cuisine has influenced the mainly Lao populated region of Northeastern Thailand, and Lao foods were also introduced to Cambodia and Northern Thailand where the Lao have migrated. Like most Southeast Asian nations, Laos has been heavily influenced by Indian and Chinese culture. From time immemorial, Lao people traded directly with ancient China. It was the Indianization of Laos, however, that has had the most impact. The spread of Hinduism, Buddhism, and Islam into Southeast Asia during this period took with it Indian traditions and culture to what are now Indonesia, Malaysia, Singapore, Thailand, Burma, Cambodia and Laos where it took roots and continues to flourish to this day. It is also during this time that Buddhist monks introduced traditional Indian spices, curry and coconut milk to Laos. However, unlike most of its neighbours, Lao people's affinity for glutinous or sticky rice and Lao cuisine's heavy focus on sticky rice meant that coconut milk and noodles never played a significant role in Lao cuisine. Instead, coconut milk, curry and noodles are limited to a few Laotian soups, noodle dishes and sticky rice based desserts. With the Columbian exchange, non native crops—such as tomato, papaya, sweetcorn, pineapple and chili peppers—were introduced to Southeast Asia probably through the various sea ports of modern day Thailand, Cambodia, and Vietnam via the Philippines and Malacca. Through trades with the Portuguese and other Europeans, acceptance and cultivation of non native crops and ingredients quickly spread throughout Southeast Asia. By the mid 1500s, the Europeans were already exploring and trading with mainland Southeast Asia reaching as far as Vientiane and Luang Prabang, Laos. Some of the more notable Europeans who had travelled as far as Vientiane and Luang Prabang or wrote extensively about their experiences were Fernão Mendes Pinto (1542 1545), Diogo Veloso and Blas Ruiz (1596), Geebard van Wusthof (1641), Giovanni Filippo de Marini (1642 1648), Jean Baptiste Pallegoix (1830), and Henri Mouhot (1861). Simon de la Loubère (1642 1729) observed that the cultivation of the papaya was already widespread in Siam around the early 1700s and by the time Jean Baptiste Pallegoix (1830) arrived as missionary to Bangkok, the papaya and chili peppers was already fully integrated in the Lao territory, dependencies and the Southeast Asian food culture as a whole. French explorer Henri Mouhot, during his trip to Luang Prabang, noted that the Laotians adored chili peppers.

Fruits in Laos may consist of watermelon, pineapple, sugar apple, (custard apple or sweetsop), longan, litchi, Asian pear, mango, rose apple (water apple), banana, jackfruit, rambutan, young coconut, orange, sweet tamarind, papaya, durian, sugarcane, pomelo, sapodilla, guava, star apple, mangosteen, melon, santol, langsat, grapes, corossolier (soursop), mak yom, and mak num nom. Melon carving is also a popular tradition in Laos, where artists may carve beautiful flowers and other designs into fruits such as watermelon. Fruit arrangements are also common, and these are done during special occasions such as weddings and other ceremonies.

The typical Lao stove, or brazier, is called a tao lo and is fueled by charcoal. It is shaped like a bucket, with room for a single pot or pan to sit on top. The wok, maw khang in Lao, is used for frying and stir frying. Sticky rice is steamed inside of a bamboo basket, a huad, which sits on top of a pot, which is called the maw nung. A large, deep mortar called a khok is used for pounding tam mak hoong and other foods. It is indispensable in the Lao kitchen.

Grilling, boiling, stewing, steaming, searing and mixing (as in salads) are all traditional cooking methods. Stir frying is common, and considered to be a Chinese influence. Stews are often green in color, because of the large proportion of vegetables used as well as ya nang leaf. Ping means grilled. Ping gai is grilled chicken, ping sin is grilled meat, and ping pa is grilled fish. Before grilling, the meat may be seasoned with minced garlic, minced coriander root, minced galangal, salt, soy sauce, and fish sauce. Ways Lao food differs from neighboring cuisines include that Lao meals commonly include a large quantity of fresh raw greens, vegetables and herbs served undressed on the side, and that savory dishes are never sweet, and some dishes are bitter. Green herbs favored in Lao cuisine include mint and dill. Galangal is a cooking herb that is favored in Laos. It appears in many Lao dishes, along with the conventional herbs (such as garlic, shallots, and lemongrass). Lao food served with sticky rice is traditionally eaten by hand, and Lao food is frequently eaten at room temperature.

The traditional manner of eating was communal, with diners sitting on a reed mat on the wooden floor around a raised platform woven out of rattan called a ka toke. Dishes are arranged on the ka toke, which is of a standard size. Where there are many diners, multiple ka tokes will be prepared. Each ka toke will have one or more baskets of sticky rice, which is shared by all the diners at the ka toke. In recent times, eating at a ka toke is the exception rather than the rule. The custom is maintained, however, at temples, where each monk is served his meal on a ka toke. Once food is placed on the ka toke it becomes a pha kao. In modern homes, the term for preparing the table for a meal is still taeng pha kao, or prepare the phah kao. Traditionally, spoons were used only for soups and white rice, and chopsticks (ໄມ້ທູ່,mai thu) were used only for noodles. Most food was handled by hand. The reason this custom evolved is probably due to the fact that sticky rice can only be easily handled by hand. Lao meals typically consist of a soup dish, a grilled dish, a sauce, greens, and a stew or mixed dish (koy or laap). The greens are usually fresh raw greens, herbs and other vegetables, though depending on the dish they accompany, they could also be steamed or more typically, parboiled. Dishes are not eaten in sequence; the soup is sipped throughout the meal. Beverages, including water, are not typically a part of the meal. When guests are present, the meal is always a feast, with food made in quantities sufficient for twice the number of diners. For a host, not having enough food for guests would be humiliating. The custom is to close the rice basket when one is finished eating.

Jaew , a popular type of dipping sauce in Laos. Jaew mak khua – made from roasted eggplant. Jaew mak len – made from roasted sweet tomatoes. Jaew bong – sweet and spicy paste made with roasted chilies, pork skin, galangal and other ingredients. Jaew padaek – made from fried padaek, fish, roast garlic, chilies, lemon grass, and other ingredients.

Sarad , is a general name to describe a dish with mixed vegetables, herbs, and spices. Meat salads in Laos are known as larb or laap. Larb – a spicy Lao minced meat salad made with fermented fish and herbs. Various meats include fish, duck, chicken, pork, and beef, as well as mushrooms. Nam tok – a meat based salad similar to larb. It can also be made into a stew. Pon – spicy puree of cooked fish. Tam som – is the following salads made with Lao chili peppers, lime juice, tomatoes, fish sauce/paste, and sugar. Crab paste and shrimp paste are optional. Tam khao poon – spicy vermicelli noodles salad. Tam mak guh – spicy plantain salad. Tam mak hoong – spicy green papaya salad. Tum mak khua – spicy eggplant salad. Tam mak taeng – spicy cucumber salad. Tam mak thua – spicy green long/yard beans salad.

Kaeng (; lit. 'soup')
Ant egg soup – soup made with ant eggs. Kaeng jeut – vegetable and pork soup. Kaeng galee – Lao curry. Keng No Mai or soup naw mai – a green stew made with bamboo shoots. Or – green vegetable stew. Or lam – Luang Prabang style green vegetable stew. Tom jeaw pa – spicy fish soup. Tom kha gai – a spicy and sour soup made with coconut milk, mushrooms, and chicken. Tom padaek – fish stewed in padaek. Tom yum – a spicy and sour soup made with lemongrass, and various meats such as beef, chicken, pork, and shrimp or other seafood.

Ahan ping (; lit. 'grilled food')
Ping gai – grilled, marinated chicken. Ping hua ped – grilled, marinated duck head. It can be considered as an appetizer. Ping moo – grilled, marinated pork. Ping pa – grilled fish mixed with spices and herbs. Ping ped – grilled, marinated duck. Ping seen – grilled, marinated beef. Ping theen gai – grilled, marinated chicken feet. Seen dat – Laotian styled barbecue. Traditional meats and vegetables are seared on a dome shaped griddle.

Ahan kap khao (; lit. 'food with rice'), are dishes made with rice as the main ingredient. In most Lao meals, glutinous rice known as khao niao, is a staple to the Laotian diet. Khao khua or khao phat – Laotian styled fried rice. Khao niao – steamed glutinous rice. Popularly known as "sticky rice". This type of rice is usually kept in a bamboo basket and is shared among all diners. Different ingredients such as coconut milk and red beans can be added to make the rice into a sweet dessert. Khao piak khao (lit. 'rice wet rice') – rice porridge. Toppings may contain blood curds, century eggs, fried onions or garlic, and scallions. Khao ping or khao jee – baked sticky rice seasoned with eggs. Khao chee is also another name for bread. Khao jao or khao neung – steamed white rice. Jasmine rice is generally used. This type of rice is also used as an ingredient for many stir fried dishes. Nam khao – crispy rice salad made with deep fried rice balls, chunks of fermented pork sausage called som moo, chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients.

Feu or Mee Noodles are popular dishes in northern and central Laos. These can vary from "wet noodles", served with broth, or "dry noodles" which are typically stir fried. Feu – Laotian styled pho, or rice noodle soup. Kaeng sen lon – soup made with glass noodles and meatballs. Khao piak sen – rice flour noodles in chicken broth. Similar to the Vietnamese dish, bánh canh, and the Japanese dish, udon. Khao poon – rice vermicelli soup, also known as "Lao laksa". Khua mee – pan fried rice noodles topped with thinly sliced egg omelette. Lard na – stir fried noodles covered in gravy. Mee haeng – wheat noodles with vegetables and meat. Mee ka tee – rice vermicelli made in coconut milk. Mee nam – wheat noodles in a broth of vegetables and meat. Pad Lao – stir fried noodles mixed with lightly scrambled egg. Similar to pad thai. Pad ki mao – stir fried broad rice noodles. Pad sen lon – stir fried glass noodles. Suki – Laotian styled sukiyaki. Yum sen lon – tangy salad made with glass noodles.

Lao coffee is often called Pakxong coffee (cafe pakxong in Lao), which is grown on the Bolovens Plateau around the town of Pakxong. This area is sometimes said to be the best place in Southeast Asia for coffee cultivation. Both Robusta and Arabica are grown in Laos, and if you ask for Arabica, there is a very good chance the proprietor will know what you are talking about. Most of the Arabica in Laos is consumed locally and most of the Robusta is exported to Thailand, where it goes into Nescafé. The custom in Laos is to drink coffee in glasses, with condensed milk in the bottom, followed by a chaser of green tea. The highly regarded tea is also grown on the Bolovens Plateau. There are two general types of traditional alcoholic beverages, both produced from rice: lao hai and lao lao. Lao hai means jar alcohol and is served from an earthen jar. It is communally and competitively drunk through straws at festive occasions. It can be likened to sake in appearance and flavor. Lao lao or Lao alcohol is more like a whiskey. It is also called lao khao or, in English, white alcohol. However, there is also a popular variant of lao lao made from purple rice, which has a pinkish hue. In more recent times, the Lao state owned brewery's Beerlao has become very popular in Laos. The Bangkok Post has described it as the Dom Perignon of Asian beers. In 2004, Time magazine described it as Asia's best beer. In June 2005, it beat 40 other brews to take the silver prize at Russia's Osiris Beer Festival, which it had entered for the first time.