I am so proud & exiting to have famous Laotian cook team in Spain.  The foods, the arrangement look so yummy.  You guys are such a creative.  Do you make Tam Makhoogg (Papya salade) for the guests ? Don’t you want to come to have a Restaurant in America someday?  I want all people in American to know about Laotian foods.
Sokdee der,

Amone

Our Padek is “topped up” when needed, but never used until empty. Mush like the “Solera” process. I guess that there is no way of knowing the actaul ”age” of the Padek. We just know that it tastes good, especially during the warmer months….

how old is the padek you use? my mother says good padek takes a couple of years to age…