Raw Elk Laab/Elk Tartare Larb/Laap/Laab Dip/Mos Lwj Laj Nyoos - Hmong Cooking

I'm a few days late, but as a birthday gift to my mom, I produced this video for her. She is the best cook I know, so I couldn't think of a better way for her to make her debut than by having her cook one of her specialties - raw laab, but with a slight twist - substituting beef for elk. We hope you enjoy this video, and we look forward to bringing more content like this to the channel.
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Apologies in advance for the over-the-screen texts, I ran out of time to record any voiceovers. This channel is an outlet for me to get out of my comfort zone, so I'll continue to work hard at learning new skillsets to better future videos.
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SECRET SAUCE: (as seen in this video)
Please feel free to leave a comment under this video if you are familiar with the process of making Kua Quav Iab, as I am not, so please excuse the ignorance.
Laab is typically served in two different variations: sour or bitter. It is my personal opinion that a bitter variation serves the best purpose when preparing raw laab. Although we are preparing elk meat in this video, the Kua Quav Iab (secret sauce) that my mom uses in this video was harvested from a cow. Cows and elk are only two of many ruminant animals with complex digestive systems. They have four different compartments, which allows for them to digest grass or vegetation without completely chewing it first. Once the cud has been processed through each of the four compartments, the remaining matter will eventually end up in the small intestines. This is where the making of the "special sauce" finally begins. There are three main sections in the small intestines - the duodenum, jejunum, and ileum - which all work together to complete most of the digestive process. In the duodenum (section connected to the stomach), secretions from the gallbladder (bile) and pancreas mix with the partially digested matter. The jejunum is lined with small, finger-like tissues called villi (this is where tripe comes from), then last but not least, the ileum absorbs vitamins and nutrients that pass through the jejunum. At the end of the ileum is a valve preventing any backward flow of materials or waste we know as feces. All of the matter and juices still in the small intestines and duodenum (before it officially turns to waste) are harvested, diluted with water, and then filtered multiple times through cheesecloths to catch any unwanted plant materials before the remaining liquids are boiled for at least 20 minutes. Once cooked and cooled, the "special sauce" providing bitter notes is ready for use and can be kept frozen for up to 6 months if stored properly.
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License rights: Envato Elements.Music:
This license certificate documents a license to use the item listed below
on a non-exclusive, commercial, worldwide, and revokable basis for
one Single Use for this Registered Project.
Item Title: Mother's Love
Item URL: elements.envat...
Item ID: FN66AHA
Author Username: AlexanderRufire
Licensee: Serr Her
Registered Project Name: Raw Elk Laab/Elk Tartare Larb/Laap/Mos Lwj Laj Nyoos - Hmong Cooking
License Date: June 6, 2023
Item License Code: 45Z6MKBHT7 i7

[@9er_niner]

Happy birthday Mama!

[@brett6204]

I know thats good! Love larb and elk! Never heard of bile in dishes but i would try it

[@SheilaVueOutdoors]

It's delicious, this is one of my favorite meals. Utilizing bile in cooking does not sound appealing, I get it, but it works in this dish! It's definitely an acquired taste.

[@brett6204]

@Sheila Vue Outdoors where does using bile come from? It's a Thai thing? I've always loved to try things and like funky things like stomach and organs which is why I would definitely try it

[@SheilaVueOutdoors]

​@@brett6204 I believe it is predominantly adopted from Laotian cuisine. I'm glad to hear you are adventurous with trying different types of foods - a lot of people miss out on unique and truly delicious dishes because their initial reaction might be "ew", so they shy away from trying anything different or foreign. Kind of sad. Lol

[@user-iu1ox7qi7c]

This food and beer is good 👍

[@wolverinex4243]

Yall need fresh peppers, kaffir leaves, etc....

[@SheilaVueOutdoors]

Did you watch the video? Lol
Kaffir and thai chilis were both added among other fresh herbs.

[@wolverinex4243]

@@SheilaVueOutdoors Fresh

[@SheilaVueOutdoors]

​@@wolverinex4243 not sure what you're seeing but the kaffir and chilis are as fresh as we can get them - they're restaurant quality ingredients. They're definitely not frozen either. 🤷🏻‍♀️