Comments on: Laocook Team Uploaded Pics from Laoplanet.net http://laocook.com/2006/04/26/laocook-team-uploaded-pics-from-laoplanetnet/ Kitchen Blog, Lao Cuisine, Lao Food, Laotian Chef, Laocook, Thai Laotian Cooking, Recipes, Laos, Vientiane, Lao Chef Thu, 17 May 2012 11:00:49 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Darly http://laocook.com/2006/04/26/laocook-team-uploaded-pics-from-laoplanetnet/comment-page-1/#comment-138 Darly Thu, 11 May 2006 08:42:01 +0000 http://laocook.com/2006/04/26/laocook-team-uploaded-pics-from-laoplanetnet/#comment-138 Whenever I eat Dtom Khem, I think of the time when I was in the second grade. One of my aunt visited our family and she took me on her bike to Talat Nong Duang, at least I think that is the name. We were living not too far from the Patuxay and all the old wats in the area. All I can recall is lots of water everywhere. The market was very busy and I was excited to get a sweet treat. My aunt bougth a few bags of dtom khem from this lady for dinner. The lady sold dtom khem in big pots that look like buckets to me. It was the best dtom khem I ever ate in my life. For several years now I have craving for a treat that I don't know the name. Whenever my grandmother visited us, she would walk me to the intersection of Wat Thatluang. There was a lady there that made this treat using soybeans and flour. She would pour the flour mixture into this cube ladle and then the crushed soybeans and some more flour mixture. She then puts the ladle in a pot of hot oil. My memory is not good but I think she had to bring the ladle out and add the ingredients and place it back in the boiling oil until the ladle is full. Perhaps it is to cook the khanom each layer at a time. If I ever go to Laos, I will hunt down this khanom and I hope it tates as good as when I was a little kid. :) Whenever I eat Dtom Khem, I think of the time when I was in the second grade. One of my aunt visited our family and she took me on her bike to Talat Nong Duang, at least I think that is the name. We were living not too far from the Patuxay and all the old wats in the area. All I can recall is lots of water everywhere. The market was very busy and I was excited to get a sweet treat.

My aunt bougth a few bags of dtom khem from this lady for dinner. The lady sold dtom khem in big pots that look like buckets to me. It was the best dtom khem I ever ate in my life.

For several years now I have craving for a treat that I don’t know the name. Whenever my grandmother visited us, she would walk me to the intersection of Wat Thatluang. There was a lady there that made this treat using soybeans and flour. She would pour the flour mixture into this cube ladle and then the crushed soybeans and some more flour mixture. She then puts the ladle in a pot of hot oil.

My memory is not good but I think she had to bring the ladle out and add the ingredients and place it back in the boiling oil until the ladle is full. Perhaps it is to cook the khanom each layer at a time.

If I ever go to Laos, I will hunt down this khanom and I hope it tates as good as when I was a little kid. :)

]]> By: pammy http://laocook.com/2006/04/26/laocook-team-uploaded-pics-from-laoplanetnet/comment-page-1/#comment-127 pammy Thu, 27 Apr 2006 14:00:09 +0000 http://laocook.com/2006/04/26/laocook-team-uploaded-pics-from-laoplanetnet/#comment-127 Looks very tasty and so beautifull, if I go to Europe one day I hope that I will have time to visit your restaurant Vienne. I try the tom khem yesterday and I din't really like it, its not the same impression I had when I Was 20 years old, I think it was too sweet, and by the way I am the one who is cooking and I have to taste it all the time so I have that sugar stick to my tongue. I think it will ones awhile I do this dish. :) Looks very tasty and so beautifull, if I go to Europe one day I hope that I will have time to visit your restaurant Vienne.

I try the tom khem yesterday and I din’t really like it, its not the same impression I had when I Was 20 years old, I think it was too sweet, and by the way I am the one who is cooking and I have to taste it all the time so I have that sugar stick to my tongue. I think it will ones awhile I do this dish. :)

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