Laos Foods Recipes

Here is my personal recipe for the curry peanut dipping sauce. I made it up using common Thai and Lao ingredients. Please note that the paprika is a common ingredient in the Khao Bune fish curry broth to give the broth a radiant red colour. Vegetarian Recipe: Curry Peanut Dipping Sauce 1 tablespoon oil ½ tablespoon chopped garlic 1 tablespoon chopped shallots or onions 1 cup fresh coconut milk 1 kaffir lime leaf 2 sprigs lemongrass 1 tablespoon Thai Lao Curry Paste ¼ cup chopped tomatoes ½ cup ground peanuts 1 to 2 tablespoons sugar 1 teaspoon chopped chilies (optional) 1 teaspoon paprika 2 tablespoons fish sauce 2 tablespoons squeezed lime juice In a wok over medium heat, add oil, chopped garlic and shallots. Stir until shallots are soft. Add remaining ingredients and stir fry for about 10 minutes or until the sauce is thick. Remove from heat. Discard the lemongrass and lime leaf. Serve sauce with fresh spring rolls or shrimp chips.

When I was younger, I would lay the shrimp chips on my tongue and feel the chips melt. I like the shrimp chips plain but most Thai restaurants serve these chips with a peanut dipping sauce. Purchase these chips at Asian supermarkets. Appetizer Recipe: Shrimp Chips or Prawn Crackers oil prawn crackers or shrimp flavoured chips Over medium heat add about 1 inch of oil. Test with one cracker and if the cracker floats within 5 seconds then the oil is at the right temperature. Pick the cracker out of the oil before it burns. If the outside edges of the cracker turn brown, it is over cooked. Add 5 crackers at a time into the oil. Pick crackers immediately as it rises and drain excess oil. Serve crackers with the curry peanut dipping sauce.

This corn wrap dessert is also known as "khao dome sa-lee". I've mentioned banana leaves and how you can make khao dome (coconut sticky rice in banana leaves). This dessert is very similar but wrapped in corn leaves. You can use banana leaves if you run out of corn leaves. Dessert Recipe : Thai Lao Sweet Corn Wrap Dessert 3 cups corn kernels 1 cup sticky rice that has been soaked in water for minimum 4 hours and water drained 1 cup sugar 1 cup fresh coconut milk 1 cup tapioca pearls corn leaves Discard about 3 layers of the outer corn leaves but save the tender corn leaves. Wash the tender leaves, pat dry, and cut the rough core. Remove corn husk and discard. Wash corn, cut kernels, and place into a large bowl. Add sticky rice, sugar, and fresh coconut milk. Puree until smooth. Add tapioca pearls and mix with spoon. Heat mixture over medium heat to thicken or wait about 2 hours until tapioca pearls thicken mixture. Place 2 tablespoons of mixture in corn leaf. F

Some call it “water lily” or “on choy” but in Thailand and Laos, this green vegetable is called “puk bonge”. Purchase the water lily vegetable at most Asian supermarkets. Most Thai and Lao people will eat water lilies raw with spicy dishes like the green green papaya salad, lap Lao beef and lap chicken because it cools the tongue. I prefer it raw myself but here is a stir fry recipe given to me from my aunt “Ba Von”. Stir Fry Recipe : Water Lily 1 tablespoon oil ¼ cup chopped onions 1 tablespoon chopped garlic 1 inch of ginger and sliced thinly 1 teaspoon shrimp paste 2 tablespoons fish sauce 2 tablespoons of oyster sauce or hoisin sauce Cut 2 inches off the bottom stem and discard. Wash water lily in cold water thoroughly and remove any damaged leaves. Drain excess water. In a small bowl, mix shrimp paste, fish sauce, and oyster/hoisin sauce. Cut the washed water lily 4 inches in length and separate the large stems from the smaller stems. In a wok over high heat, add oil,