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We visited Grandma on Sunday and very fortunate that PaNoy and his family also visited and brought some young sticky rice from his garden to make Kao Mao or young sticky rice dessert.
His mom separated the young green rice from the mature golden color rice since they have to be cooked separately. It doesn’t take as long to cook the young rice, I think that’s what she said.
His mom removed the rice from the branches.
Grandma then cooked the rice with pods in medium heat.
She then removed the rice pods with a mortar and pestle. Grandma came from Southern Laos and she said that people in her village would tum kao, which is a process of removing rice pods with a big wooden mortar and pestle during the day time. And at night the young ladies in the village would tum kao mao, and the bachelors would listen to see which house was making Kao Mao and would visit the young lady’s house. I guess the house that tum kao mao would have gentlemen callers. If you understand Lao, she was telling this story in the video.
She made a dessert with Asian potato from her garden. This was Bo’s bowl.
I recently have many foods allergy and couldn’t eat so she gave me a bowl of plain Kao Mao and it was delicious.
PaNoy made pickled crab apples for us to try. After talking to him I realized that the process of canning is different between the American and Laotian. He canned his when the water is still hot, and I would let the water to cool down first before pouring into the jar, that’s how my mom taught me. I guess the process made a huge different in taste, and after learning about canning the American way I think I would still stick with the Laotian style of canning.
His brother Nuk made hot chili sauces and too bad I can’t try since he has so many ingredients. I could only eat basic seasoning of salt, sugar and black pepper these days. I wish him best of luck in marketing and selling his hot sauces.
All photos and video were shot with a Canon T2i and EF 24-105mm f/4L IS USM lens.