Apr 19, 2008
Recently Bryan, the guy who gives me meat, gave me some seal-a-mealed antelope, that somebody gave him. I don’t know the name of the guy who shot it or where. I’m assuming somewhere here in Colorado. I do know he used a 308, another one of those rounds that can knock something over way out yonder.
Having no idea what antelope tasted like I lightly fried some in canola oil. Gamey, kind of like venison. Perfect for a strong Laap.
Before I get into the laap some antelope explaining is in order. Pronghorn Antelope as found in the Americas aren’t really an antelope at all. The only surviving genus of the family Antilocapridae, it’s closest living relative is the giraffe. Yes, I looked it up.
Having worked on the prairies of eastern Wyoming I knew they were extremely fast, according to Wikipedia the only faster animal is the cheetah but the antelope can sustain high speeds for a longer period. Besides being fast they also have exceptional eyesight. If you just try to walk up to normal shooting range they will quickly become a small dot on the horizon.
Back to the laap. I pre-cut some of the ingredients, shallots, garlic, thin sliced lemon grass, regular Thai peppers, cilantro, and lime ready to add. My wife keeps a container of ground up toasted sticky rice in the spice drawer. I fried the ground up antelope, (that’s how it came. I am not too lazy to chop if that’s what you were thinking), turned off the heat and added the shallots and green onions, then a couple spoonfuls of fish sauce, a little bang nua and some pah dek water to taste.
I made the pah dek water by mixing a dab of factory made pah dek with some water in a sauce pan and simmering it until it dissolved. ( a couple of minutes) The pah dek water was key to add some juice to the whole thing and also the pah dek and gamey meat compliment each other. My Lao supervisor chastised me for over cooking the meat. I did not. Turned off the heat just as soon as it began to look like it might cook through. Antelope is just a little dry. I mean the prairie out here is technically a dessert.
Vietnamese Pah Dek in a Jar
Pahdek water yummy
Lastly I stirred in the cilantro, green onions, and hot peppers while squeezing six pieces of lime into it. I like lime juice.
And sticky rice.