Om Keelik | Lao Cassia Stew

Om Keelik is a traditional Lao stew that is made with cassia leaves and yanang juice. It is thickened with sticky rice and its a standout with the bitter notes from the cassia. This Lao Cassia stew is perfect with warm sticky rice. This is one of my favorite Lao stews.

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Om Keelik | Lao Cassia Stew

Yield: 4-6

Author: Saeng Douangdara

Prep time: 15 MinCook time: 1 HourInactive time: 5 MinTotal time: 1 H & 20 M

Om Keelik is a traditional Lao stew that is made with cassia leaves and yanang juice. It is thickened with sticky rice and its a standout with the bitter notes from the cassia. This Lao Cassia stew is perfect with warm sticky rice. This is one of my favorite Lao stews.

Ingredients

• 16 oz pickled cassia leaves from jar
• 4.3 oz dried cow skin
• 4 oz frozen yanang leaves
• 2-½ cups water
• 6 fresh bird eye chili pepper
• 1/2 tsp salt
• ½ cup sticky rice soaked
• 4 garlic cloves, smashed
• 1 shallot, smashed
• 1 lemongrass stalks
• 1 pound pork shoulder, bite size pieces
• 1 cup water
• 4 tbsp padaek unfiltered fish sauce
• 2 tbsp fish sauce
• 1 tsp msg
• 1 green onion bundle, cut into 1” length
• 1 cup rice paddy herb; substitute with basil

Instructions

1. Let the dry cow skin soak overnight then cut it into bite size pieces and boil it for 10 minutes until soft
2. Soak the sticky rice overnight
3. In a pot with boiling water, add the cassia leaves and simmer for 30 mins squeeze out the water
4. Place yanang leaves in a blender and blend with water then strain liquid for use later
5. In a mortar, add fresh peppers, salt, garlic, shallot, and wet sticky rice and smash. Once smashed add water and mix then place in a bowl
6. Clean out the mortar and add garlic and shallot then smash and add cassia leaves and roughly smash. Add the sticky rice mixture and mix. Pour the strained yanang liquid and mix
7. Bring water to a boil, and add the lemongrass and pork and simmer for 10 minutes on medium heat
8. Pour the yanang rice mixture into the pot and bring to a boil
9. Add cow skin, msg, padaek, and fish sauce and boil 20 mins low; season to taste
10. Add large green onion slices and basil leaves and turn off the heat
11. Enjoy with sticky rice

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