Kong Pong anyone??
Posted on 26 December 2008
I hope everyone had a Merry Christmas and a very safe one!!
So we made Kong Pong last night (for christmas) and boy it sure was yummy. To be truthful I know how to make curry but I’ve never actually made Kong Pong before, so this time I had observed my aunt and also helped her make Kong Pong, so now I’ve learn how to make Kong Pong. I am so pround of myself 
Remember to boil you chicken first when the chicken is ready be sure to save the brooth for the Kong Pong juice. cut the chicken into whatever size you like, normally its cut into very thin and small sizes.
cook the vermicelli and drain them. put them into eating bundle sizes
cut the bamboo shoots into thin pieces these are wild Georgia grown bamboo my mom picks them every year. We canned them tight and preserve for ever how long we want. As long as they are not opened they can sit in the masan jars for very long and it’ll still be fresh.
we used my mom’s homemade curry sauce.. it looks super super spicy.. PERFECT
we also mixed it with the small curry cans
then start with the oil and the garlic.. ahh i love the smell of garlic being cook
then once the garlic is ready throw the thin sliced or picked ckicken into the pan and stir
then add the curry sauce, we used two types of curry sauce, before we throw it in the ckn we mixed it together first so it’ll be an even coat
then add the oyster sauce
and then mix well while on the stove
add the lemon leaf and the dry ginger (its not dry ginger, its another type of ginger, i know the hmong name but i can’t think of the american name of this type of ginger, i am sure you parents will know what kind of ginger this is)
then add the coconut with it and mix well
once that is complete you put the pan of ckn back into the ckn brooth for the juice and mix well
TAADAA.. there goes the yummy kong pong juice!!!
There goes my yummmy kong pong. I had added some onion and cilantro with my kong pong. we totally forgot to go buy cabbage so we had to eat the kongpong without the cabbage and because of the cold season my parents mints had died ass well. but it was still very very yummy!!!
10 responses to Kong Pong anyone??
Wow, looks real good, this is what you call Kong Pong, I called it Kao Phoun, I kind of thought you meant this when Dallas was asking at my blog. I’ll let him know.
Look very spicy. Is “kong pong” a Hmong name of this dish?
The dried “ginger” is really a “kha”(Lao). The English name for this is “galanga”.
Now I know what a Kong Pong is.;)
GINGER–My Lao friend also called it Kao Phoun also. I believe it’s from the language differences. The way we call it sounds very similar to the way you guys call it.
Dallas, we call the Galanga “Khaw” in Hmong. Thanks for the English name for the Khaw! Save me some searching time ^_^
Yep, as Ginger had stated our Kong Pong is Kao Phoun in Laos.
Gosh, you make it seem so easy. Why does it seem difficult for me. HAHA.
my stomach growled as I viewed these photos.
Cooking is such a waste of time.
Would it be possible to get the ingredients for your mom’s curry sauce?
Naly, I’ll see what I can do. It’s really hard to say how much of what my mom put in since like me, my mom don’t have measurements, she only put in whatever amount she think it is needed.
I’ve tried your recipe. It was delicious! I used store bought curry paste the one in the red can and mixed it in the yellow can as you suggested. One ingredient I’ve never seen put in is the oyster sauce. I’ve tried it and I think it makes a big difference.
Thanks again! I understand regarding your mom’s curry paste. Anything helps.
Naly
Naly ,i haven’t had the chance to ask my mom but I will as her when I see her this weekend (if we’re not so busy with our New Year) but I will try to get the ingredients for the paste for you. I need to learn how to make it anyways.
The Oyster sauce do make a big difference, honestly my family loves oyster sauce so we add it with almost everything.