Quav Si
Hi all! This recipe is a super traditional recipe; dating back from when my grandparents were living in Laos. Quav Si is made from fermented soy bean that has been dried and then pounded with chili peppers and salt. It becomes a salty and spicy powdery/lightly chunky dish that is eaten along side rice. The pungent smell is what Quav Si is known for. Back in Laos, my grandma would make this since meat was harder to get access of. A little Quav Si over rice goes a long way. It has a long shelf life since it’s kept out in the sun to be completely dried. So I wanted to document how Quav Si was made and I was grateful enough to have my Grandma teach me the ways! There were some improvising (used the oven instead of the sun to dry it, and used banana leaves instead of npooj ntsaub ris) but we made it work. So here is the recipe if you guys want to try! It does take some time to make this. I do think this dish has an acquired taste due to the fermentation and its pungent smell, but I thought it tasted good overall! I added fresh cilantro and green onion to another batch I made and it was even more delish!
A Little History
-Quav Si is usually dried on the rooftop of the house. The sun was the main source of heat to dry out the Quav Si. It also prevented the house from smelling!
-Most people would ferment it even longer for an even more pungent smell.
-Instead of banana leaves, the traditional leaf to use were from a wild tree (npooj ntsaub ris)
-Main source of protein eaten by the Hmong community during the 1950-80s in Laos to Thailand.
My Grandma
Drying the Quav Si
Pounding the dried fermented soybeans
Eating with Rice
The Deluxe Version I made
Deluxe version includes: 2 chili peppers, 1 garlic glove, pinch salt, organic cilantro and green onions.
This half dried version goes well with grilled meat! YUM!
Recipe below! If you would like a Hmong written version of this recipe, message me!
Ingredients
- 1 16oz bag dried soybeans
- 2 quarts water
- 1 tbsp salt
- 1/2 tsp salt
- 1 chili pepper
- 4-6 banana leaves
Instructions
Soak the soybeans overnight with cold water
After a day of soaking:
1) Rinse well and peel as much soybean skin as you can. While you are peeling the beans, feel free to fill your pot with 2 quarts of water and let it come to a boil. As the water comes to a boil, add in your beans. Add in 1 TBSP of salt and let it simmer for about 1 hour or until the beans are tender and soft.
2) Have your bowl ready with towels and your banana leaves. Drain the soybeans once they become soft and pour it over the banana leaves. Cover well with another leaf and another towel. Set it aside in a warm place for 3-4 days until it starts to smell (It should smell like damp stinky socks... I know, I know... Trust me, it'll taste better at the end).
4) After 3-4 days, take it out and put the fermented soybeans and the other 1/2 tsp of salt in your mortar pestle. Pound it until it becomes sticky, mashed, and still a little chunky.
5) Then form it into small patties. Bake it in the oven at around 200 degrees F to 220 degrees for about 6-7 hours or until it is completely dried! If you want the half dried version, just dry it in the oven for about 4-5 hours or so.
6) Once it's dried, add in 1 (or more) chili pepper in you mortar pestle with a small pinch of salt. Pound it and then add in 2 rounds of the Quav Si into the pepper and POUND AWAY! Pound until it becomes a powder but still a little chunky. Serve with fresh hot rice & Enjoy!
Deluxe Version: 2 chili peppers, 1 garlic glove, pinch salt, organic cilantro and green onions
By. Cindy Her (ChawjCreations)
Notes
Baking the Quav Si will stink up your house! SO BE AWARE! Sorry y'all! Also, if you are scared of making this due to the fermentation, I just wanted the say, I did not get sick after eating this since it gets cooked even more in the oven!
1 comment
I love this! My mom was just talking about it and I didn’t know what it was. Thank you for keeping our traditions alive! Definitely going to try.