C/w Nana: Lao Cassia Stew (ແກງຂີ້ເຫຼັກ = Gang Khiilek)

[@barbaraseukpanya1606]

Thank You Nana. I’ve been looking for this recipe everywhere. It is my husband’s favorite dish. I hope one day I can make it for him. Truly thank you for sharing.

[@CookingwithNana]

Barbara Seukpanya you’re welcome. Please report back after you make it.

[@Akaysihaphom]

Hi Nana! Thankyou sooo much for your videos, its very easy to follow unlike cooking shows on television where they try to make it too formal. My family and I own a nail salon and we barely have time on our hands to all come together, bur when we do all ky cooking is from your videos! Kop chai lai lai der uy Nana!

[@foodlovers8543]

hoi Nana, thank you for your kang kee lek tutorial. my English husband and our two boys adored this dish. anything orm, orw or nam ka broun my boys adored. I guess they're bored eating English foods :) very well done indeed. keep them coming

[@CookingwithNana]

foodlovers, thanks for the comment. I don't know many non-Lao people who like to eat the bitter Lao food.

[@joyous8248]

This is my dads favorite .. my mom makes it fresh cuz he likes the bitterness .. ty for sharing

[@santhanaphengsixomphou4055]

Many Thanks Nana for trying the dish great

[@aihuck1961]

Thank you der euy Nana, I have a lot of bai khiilek and want to make this for a long time, now I can do it. Thank you for showing me how.

[@TheOliveu82]

I'm a big fan of your cooking. This is such a big help.

[@Khon-Lao-Thai]

i love this dish! thank you for sharing.

[@matchittom]

i love you thank you for all of these Lao traditional videos... Mama

[@CookingwithNana]

You're welcome and thanks for watching.

[@LanaKhoeun]

Hi Nana, I made this gang for dinner tonight and it taste great. Thank you so much for your tutorial

[@CookingwithNana]

***** thanks for trying the dish and glad it came out great for you.

[@CallieRaj]

Thank you so much for sharing the recipe.....

[@Jackerlernychannel]

I have the cow skin and been looking for ways to cook it, do you have any other ideas??

[@CookingwithNana]

Goldenlotus6, I got my cow skin when my sister brought it from Laos. They sometimes have it in the Asian stores, but it's hard for me to find, too.

[@CookingwithNana]

M. Phete, we don't make larb duck that much, either.. maybe once of twice a year.

[@Ckhampane7366]

Thank you 😊

[@chickenbrain64]

Thank you for sharing your talent. I am your biggest fan.

[@kaseyharrison8963]

Put the skin in pressure cooker for 15mins -it’ll melt 😋😋😋that’s how I cook my oxtail

[@isaandtai]

Where do you live? I can't find frozen red ant eggs any where here in KS/MO - I miss California, lol

[@CookingwithNana]

I live in California. I can usually find the ant eggs in lao/thai markets.

[@CookingwithNana]

Sokkha tin, I'm from Merced.

[@katttham]

Can you add galangal and lime leaf?

[@Seemyliljade]

Hi nana , just wondering if u could let me know what store ( name of the store and city) u got the ant eggs??Your video is very helpful, I'm always watching your video:)

[@CookingwithNana]

Seemyliljade I live in Merced, CA. I got the ant eggs from the local Hmong market (Lee Community Market). Stores that carry Lao and Thai ingredients often have them.

[@sokkhanchig0]

Are you from stockton?

[@mintreal6804]

Hi nana what is leave khileek in english ?.. I want to cook this.

[@Ckhampane7366]

cassia leaves

[@khamva]

Nana, in regards to the cow skin, I am in Cali and I usually purchased it from a local Mexican Market. They sell the cow feet which comes with the bones, skin and tendon. Don't expect it to be cheap, I purchased one today for $ 1.99 lb with the bone. And everybody knows how edible the bones are, right.

[@CookingwithNana]

khamva thanks for the tip. I live in california, too. I usually get the cow skin when they have venders who sell them at the temple festivals.

[@Jackerlernychannel]

Where can i find cow skin?

[@valentinesybounhaeung3661]

What is a brand name of that Ya Nang bottle ?

[@CookingwithNana]

valentine sybounhaeung in my gang naw mai video kzbin.info/www/bejne/r6e4g4h3pd2WgsU at 00:20 mark I have different versions of yanang.

[@somphonet]

thank you

[@wpyyang5161]

Isn't there a Lao soup where you boil padep, mustard green, pepper, bamboo, lemon grass and pork for a long time to where it turns to a thick sweet paste to dip sweet sticky rice into. I ate it years ago at a Lao neighbors house and my neighbor said it took a day to cook? Do you have a dish like that?

[@CookingwithNana]

That dish does not sound familiar to me with all those ingredients.

[@wpyyang5161]

I probably don't have the correct ingredients. I know it was pork and a green vegetable cooked for a long time.

[@CookingwithNana]

+wpy yang one dish I know that is sweet and has pork cooked for a long time is "tom khem" kzbin.info/www/bejne/l53MequsnKqanMU

[@aiphone4795]

ຂອບໃຈຫຼາຍຯ ບາດນີ້ຮູ້ແລ້ວ ວິທີ ເຮັດແກງຂີ້ເລັກ ຈະລອງແຕ່ງກິນເບິ່ງໃນ weekend

[@CookingwithNana]

Because vampires don't like garlic. lol. just kidding. I do use garlic, but you just been watching the videos where I don't use garlic.