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.

The roasted eggplant chili sauce is my favourite sticky rice dipping sauce over the roasted tomato chili sauce and the classic Thai / Lao hot sauce. The eggplant chili sauce tastes best when the vegetables are roasted over an open fire. But since I don’t have a barbeque, my video shows the roasted method by using an oven. You can substitute purple eggplants for the Asain green round eggplants. Just chop the purple eggplants into quarters before roasting and chop again into bite size pieces before adding into the mortar and pestle. I like to stir fry purple eggplants. Vegetarian Recipe: Eggplant Chili Dipping Sauce 5 to 6 Asian green round eggplants 2 cloves garlic with skin ¼ of whole onion or 2 shallots 2 fresh chilies 2 tablespoons fish sauce or 1 tablespoon ba dek Chopped green onions and cilantro sprigs If the chilies are small do not roast them in the oven because they’ll burn. Place eggplants, onions and garlic in a roasting pan and broil under high heat for 10 minut...

This is my favourite dipping sauce for sour fruits like mangos and apples. When I was in my childhood tomboy phase, I would climb the apple tree in our yard and pick apples before they ripened. Everytime I make this appetizer, it brings back joyful memories. This recipe is a little different from the Green Mango Salad. Vegetarian Recipe: Sour Fruit Dipping Sauce 1 tablespoon sugar 3 tablespoons fish sauce 1 tablespoon dried chili flakes 2 tablespoons ground toasted sticky rice 1 green mango or green sour apple Remove mango peel but not apple peel. Slice fruit thinly so that surface is size of a teaspoon. In a small bowl dissolve sugar into fish sauce. Add chili flakes and mix. Add ground toasted sticky rice and mix. Serve sliced sour fruit and Dipping Sauce separately so that individuals can take a slice to dip into sauce.

The Roasted Tomato Chili Sauce is excellent for dipping barbecue meat and Lao sticky rice The Thai and Lao method would be to barbecue the vegetables over an open fire or coal. In my video, you'll see that I've broiled the vegetables in an oven. The roasted tomato chili sauce and the eggplant chili sauce are the gourmet version of the Classic Thai / Lao Hot Sauce. Vegetarian and Dipping Sauce Recipe: Roasted Tomato Chili Sauce 3 chilies 2 garlic cloves with skin ¼ of a whole onion ¼ of whole red pepper 1 tomato 2 sprigs of cilantro 2 sprigs of green onions 2-3 tablespoons fish sauce Place chilies, garlic with skin, onion, red pepper and tomato in a roasting pan. Broil under high heat for about 15-20 minutes. Remove from oven. Remove chilies and garlic from the pan and flip over the other vegetables. Broil again for another 15 more minutes. Remove from the oven and allow vegetables to cool. In a Thai / Lao Mortar & Pestle Set, add garlic without the skin, and ad...

The Spring Roll Dipping Sauce recipe is a popular Thai Lao salad dressing. Because this sauce is so good, you'll want to double dip. Therefore, each person must have his own spring roll dipping sauce sprinked with crushed toasted peanuts. Dipping Sauce Recipe: Spring Roll Dipping Sauce 1/2 cup water 1/2 cup rice vinegar or juice of squeezed lime 1/2 cup sugar 1/3 cup fish sauce 1 garlic clove minced 1 teaspoon dried crushed chilies In a sauce pan heat the water and vinegar to dissolve the sugar. Once sugar is dissolved, add garlic, chilies and fish sauce. Once cooled, this sauce can be stored in the refrigerator for a long time.