Cara membuat
- Gabungkan air, serai, lengkuas, batang sakhan, bawang merah, dan bawang putih di panci tebal. Didihkan dengan api kecil.
- Masukkan ayam atau babi; rebus 25 menit hingga empuk.
- Tambahkan rebung dan jamur kuping. Rebus 8 menit.
- Tambahkan bubuk beras sangrai, saus ikan, dan padaek. Bubuk beras mengentalkan kuah sedikit. Masak 4 menit lagi.
- Matikan api, lipat dill dan kemangi Thai. Buang potongan serai dan lengkuas (bukan untuk dimakan).
- Sajikan di mangkuk dalam dengan ketan di samping. Kaeng naw mai adalah hidangan-dan-sup; kuahnya disruput sambil ketan dimakan dengan tangan.
Common questions
Can Kaeng Naw Mai be made ahead?
Kaeng Naw Mai is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 35 minutes.
Is Kaeng Naw Mai spicy?
Kaeng Naw Mai as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Kaeng Naw Mai vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Kaeng Naw Mai to make at home?
Kaeng Naw Mai is approachable for a home cook with basic stove skills — total time about 50 minutes, no special technique required.
Can Kaeng Naw Mai be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Kaeng naw mai, 'sup rebung', adalah salah satu hidangan paling pedesaan Laos, dibuat ketika rebung sedang musim (akhir musim semi sampai awal musim panas). Pahitnya rebung segar dan batang sakhan yang lada bergabung jadi rasa yang warga lokal Laos sebut 'rasa hutan'. Hidangan ini diasosiasikan dengan masakan desa Laos dan restoran pedesaan. Koki Vientiane modern menemukan kembali kaeng naw mai dan memasukkannya ke menu kelas atas sebagai hidangan Laos 'pedesaan'. Dill dan kemangi pada akhiran adalah penanda herbal yang membedakan sup Laos dari masakan tetangga.
