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Traditional rice steamers in Laos. Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years.
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Rice planting in Champasak province Laotian women planting rice seedlings near Sekong. Rice production in Laos is important to the national economy and food supply. [1] [2]Rice is a key staple for Laos, and over 60% of arable land is used for its cultivation. [2]
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In Ancient China, pottery steamers were used to cook food. Archaeological excavations have uncovered pottery cooking vessels known as yan steamers: a yan was composed of two vessels, a zeng with a perforated floor surmounted on a pot or caldron with a tripod base and a top cover.
The trifecta of Laos' national cuisine are sticky rice, larb, and green papaya salad (Lao: ຕຳໝາກຫຸ່ງ, tam mak hung). The most famous Lao dish is larb ( Lao : ລາບ , [lâːp] ; sometimes also spelled laab or laap ), a spicy mixture of marinated meat or fish that is sometimes raw (prepared like ceviche ) with a variable ...
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