Lao Cooking

Oops, I'm quite behind on posting about  my trip. Being back in Shanghai has been an adjustment going back to work and taking care of the apartment.

I will try to catch up. I still have 2 more cities in Laos and one in Vietnam to recount.
I was disappointed that I missed out on a cooking class in Thailand so I signed up for one in Luang Prabang.
Early morning a group of us met and our chef/teacher, Chai, took us to a local market. He pointed out spices and different herbs. I stomached going through the butchering section. The Lao people eat all parts of the animal and it was all out for display. I thought about taking pictures, but then realized no one would really like to see them anyways. So you're welcome for saving you from that sight. Then we left the city to the beautiful location of the company's cooking class.
We cooked outside surrounded by herb gardens and colorful fresh ingredients. Here's what we made:
eggplant, chili pepper, onion, and garlic salsa (Jeow Mak Keua)
steamed fish and herbs (Mok Pa)
chicken and herbs stuffed in lemongrass (Oua Si Khai) 
minced buffalo with tripe and herbs (Koy)   
dessert: coconut purple sticky rice plus mangosteen, banana, ...(Khao Gam)