The Koak and Sakk means Mortar and Pestle. It is an essential kitchen tool for a Laotian. One can not be without the other, which makes this kitchen tool unique.
What is it?
The Koak and Sakk is probably one of the most essential kitchen tool for any Laotian. This kitchen tool works like a grinder, blender, and food processor. This is used for smashing ingredients and vegetables; to bring out flavors and natural oil. This kitchen tool helps start many known Lao dishes and gives it the flavors the dish needs.
What You Make From It?
The Koak and Sakk is a very versatile kitchen tool that can produce many things. But the two main things that come out of this kitchen tool is jaoew (jail, but without the L), which is dipping sauce; and thum mar hoong (thumb-mah-hoong), which is a spicy sauce for Laos papaya salad.
Other Usage
This tool can also be used to smash any type of protein, and also be used as a mixer. From experience, smashing protein takes time. It can range from 30 minutes to 2 hours, depending on the type of meat it is and what you are cooking. There are quicker ways to do these things, but with this tool, you are using your own strength so you are in control. You will know when the ingredient, sauce, or whatever you are doing, is ready for whatever you are planning to make.
The Koak and Sakk Mixin’ it Up
One of my favorite dish coming from the Koak and Sakk is the Laos papaya salad. You grind out the papaya then you make the thum mar hoong with the Koak and Sakk and mix it together.
After making the papaya salad, you can add whatever you want with it; such as more vegetables and seafood. Sticky rice with papaya salad good as fudge. If you guys ever get a chance to try it, just be ready for the spiciness.
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