Laos Foods Recipes

In the honour of Father's Day, I post this Khao Dome recipe. Khao Dome is my dad's favourite appetizer. He doesn't like coconut but makes an exception for Khao Dome. Recipe for Thai / Lao Khao Dome: 1 cup sticky rice 1 cup fresh coconut milk 1/3 cup sugar 1 plantain sliced 1 package Banana Leaves, washed & trimmed 1. Take one cup of Lao sticky rice. Rinse and drain several times in cold water to remove any debris. Add cold water to cover sticky rice. Let sticky rice soak in cold water overnight or for at least 4 hours. 2. Place a sauce pan over medium heat. Add fresh coconut milk and sugar into sauce pan. Stir to dissolve sugar. 3. Drain water from the sticky rice. Add Sticky rice into sauce pan. 4. Stir rice until coconut milk is absorbed and resembles a thick porridge. 5. Turn heat off and let rice cool. 6. Remove the skin from the plantain. Slice the plantain into nine pieces. 7. Take a sheet of a Banana Leaf that is about the size of a standard paper

Bananas grow in abundance in Thailand and Laos. The leaves are used to wrap food for steaming ‘Khao Dome’ and ‘Moke Pha’ dishes. ‘Khao Dome' is coconut milk and Thai Lao Sticky Rice steamed in banana leaf. ‘Moke Pha' is steamed fish with herbs and egg. Try the Fish with Thai Lao Herbs recipe by wrapping the fish in banana leaves and steaming for 40 miniutes. Corn leaves can also be steamed to make a corn wrap dessert. Banana leaves are used in Thailand and Laos for steaming, storing, and packaging. Banana leaves may be purchased from an Asian supermarket in the frozen section. Instructions on how to Prepare Banana Leaves: 1. Thaw the frozen banana leaves for about two hours in room temperature 2. Remove the banana leaves from the packaging 3. Remove the amount you need and re-package and re-freeze the rest 4. Rinse the leaves in cold water to soften them and to remove any debris 5. Wipe the leaves with a cloth on both sides to remove excess water 6. Use a pair of sc

The Thai Lao Seafood salad dish is commonly known as ‘ Yum Talay ’. When making this dish, do not overcook the seafood which will result to a chewy and rubbery texture…big mistake! Serve the seafood salad with Thai Lao Sticky Rice or Khao Chow which is jasmine rice. Recipe for the Thai / Lao Seafood Salad: 1 cup fresh or frozen raw squid or cuttlefish 1 cup fresh or frozen raw shrimp 1 cup fresh or frozen raw mussels ¼ cup chopped sweet red peppers ¼ cup chopped green onions ¼ cup chopped cilantro ¼ cup chopped mint 1 chopped chili 3 tablespoons fish sauce 3 tablespoons freshly squeezed lime If using frozen seafood, thaw overnight in the refrigerator and then rinse in cold water and drain to remove any residue. If using fresh seafood, also rinse them in cold water and drain to remove any residue. Bring water to boil in a large pot. Submerge squid or cuttlefish into the boiling water for up to one minute. Submerge shrimp for up to two minutes and mussels for up to three mi