This dessert must be the easiest, convenient ,and quick. Agar comes in different flavours: coconut, almond, coffee, etc. In my video, I layer with different flavours and decorate with food colouring.
The basic ingredients of the Lap Chicken is the same as Lap Lao Beef. However the method of preparing and cooking chicken is different from beef. You can mince chicken by using a food processor or you can view the video and learn how to mince meat by using a knife. Salad Recipe: Lap Chicken 2 cups minced chicken meat 1 inch piece of galanga 1 inch piece of lemongrass 1 kaffir lime leaf 1 tablespoon salt 3 cups water 1 chili chopped 1 kaffir lime leaf chopped 1 teaspoon chopped galanga 1 teaspoon chopped lemongrass 3 tablespoons chopped mint 2 tablespoons chopped green onions 2-3 tablespoons squeezed lime 2-3 tablespoons fish sauce 1 tablespoon ground toasted sticky rice ½ cup bean sprouts In a medium pot add water, salt, galanga, lemongrass, and kaffir lime leaf and bring to boil. Place minced chicken into a bowl and add hot water. Leave hot water in bowl for 1 minute and stir to separate chicken chunks, then drain water from the chicken. Repeat process of adding ho...
Eggplant in fish sauce is a delicious and highly rich in nutrients recipes that is good for the family Stirfry Recipe: Eggplant in Fish Sauce 1 tablespoon salt 3 cups water 1 long purple eggplant 1 tablespoon sugar 3 tablespoons fish sauce 1 chopped chili 1 tablespoon oil 1 tablespoon chopped garlic 1 egg chopped cilantro for garnish In a bowl, dissolve salt into water. Chop eggplant into bite size pieces and add into salt water for 5 minutes. In a small bowl, add sugar and fish sauce and chili. Mix to dissolve sugar. In a wok over high heat, add oil and garlic. Stir until garlic is crisp. Drain water from chopped eggplant and add to wok. Stirfry for 1 minute. Add the sugar, fish sauce and chili mixture. Stirfry for 1 minute. Crack the egg into wok and stirfry for 1 minute. Serve immediately and garnish with chopped cilantro. Serve with sticky rice or khao chow and the Classic Thai / Lao Hot Sauce.
I decided to bake squash with the coconut custard filling. This traditional Thai and Lao dessert is perfect to serve after a heavy turkey dinner and requires less time than pumkin pie. Dessert Recipe: Squash with Thai Lao Custard 1 buttercup squash 1 pepper squash 1 coconut custard recipe Cut the squash in half and remove seeds and soft pulp. Add coconut custard mixture inside squash. Fill custard to the top. To bake: set oven to 375 degrees Fahrenheit. Place squash filled custard into baking dish. Bake for 1 hour. To steam: place squash filled custard inside steaming bamboo basket. Cover squash with lid. Add 2 inches of water into steaming pot. Place pot over high heat and steaming basket inside pot. Steam for 45 minutes.
Comments
Post a Comment