A food from the forest, yanang is used throughout Thailand and Laos. The juice extracted from the leaves is used in all sorts of Lao recipes for bamboo dishes, especially bamboo shoot soup, gaeng naw mai. A moke may be made with fresh rock algae and yanang juice. Tinned yanang juice is available from Asian food suppliers.
To extract the juice from yanang leaves, bruise the leaves with either a mortar and pestle or on a chopping board with a pestle or the back of a cleaver. Place the leaves in a bowl with 2 cups of cold water. Rub the leaves together to extract the aromatic juice. Alternatively, place the leaves and the water in a blender or food processor and mix until the liquid foams. Strain the resultant juice off and throw away the leaf remnants.