Ingredients with Measurements:
- 1 lb Lao sausage, sliced
- 2 medium eggplants, cut into cubes
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 cups water
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced Lao sausage and cook until browned, stirring occasionally, for about 5 minutes.
3. Add the chopped onion and minced garlic and cook until softened, stirring occasionally, for about 3 minutes.
4. Add the cubed eggplants, water, fish sauce, soy sauce, brown sugar, paprika, salt, and pepper. Stir well to combine.
5. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 30 minutes or until the eggplants are tender and the stew has thickened.
6. Taste and adjust the seasoning as needed.
7. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium-high heat for browning the sausage and sautéing the onion and garlic
- Low heat for simmering the stew
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 28g
- Carbohydrates: 16g
- Protein: 16g
- Fiber: 5g
- Sodium: 1050mg
Substitutions for ingredients:
- Lao sausage can be substituted with any other type of sausage, such as Italian sausage or chorizo.
- Eggplants can be substituted with zucchini or yellow squash.
Variations:
- Add diced tomatoes or tomato sauce for a richer flavor.
- Add sliced bell peppers or carrots for extra vegetables.
- Use chicken or beef broth instead of water for a more flavorful stew.
Tips and tricks:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken it.
- You can make this stew ahead of time and reheat it before serving.
Storage instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in bowls with a side of crusty bread for dipping.
Garnishes:
- Fresh cilantro or parsley
- Sliced green onions
- Red pepper flakes
Pairings:
- Crusty bread
- Rice or quinoa
- Steamed vegetables
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the stew is too salty, add a squeeze of lemon juice or a pinch of sugar to balance the flavors.
- If the stew is too spicy, add a dollop of sour cream or plain yogurt to cool it down.
Food safety advice:
- Make sure the sausage is cooked through before adding the other ingredients.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Lao cuisine is known for its bold flavors and use of fresh herbs and spices. This stew is a classic Lao dish that combines savory sausage with tender eggplants and aromatic seasonings.
Flavor profiles:
- Savory, slightly sweet, and spicy
Serving suggestions:
- Serve the stew hot with a side of rice or crusty bread.
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Region: Lao