Pizza Lue

The reason why I am posting about this is because my dear brother commented on my blog. He said I post about too many western recipes. I should focus on more Lue recipes. I told him that it would be impossible for me to only blog about Lue recipes because I know approximately six Lue recipes and I'm not certain all six are authentic.

I made a conscious effort to make a "Lue" dish over the weekend. I had leftover sticky rice in the fridge. I took the leftover rice and made one of my favorite breakfast recipes. We call it "Pizza Lue." The name is made up but we've been calling it "Pizza Lue" for so long, I'm not sure I know the real name. I'm not even sure if it is a real dish eaten by the Lue folks in Sipsongpanna.

I don't expect anyone to read this blog entry and then feel inspired to make "Pizza Lue." I know the ingredients do not make this dish sound very appetizing and I'm not sure anyone outside of the Lue community would be able to get their hands on the fermented soybean paste. It is not sold on the shelf of your local Asian grocery store. I got my little jar from my aunt. (Note to self: I must learn how to make fermented soybeans.)

Start off by reheating your leftover sticky rice and form the rice into one large circle (about the size of your frying pan) or into smaller circles.

Heat about 2 tablespoons of oil in a nonstick pan. Fry both sides of rice until crunchy and slightly golden.

Spread fermented bean paste sauce on one side of the rice.

Dip rice in eggs mixture (eggs, water, fish sauce, black pepper and MSG) and fry until eggs are cooked.