Laos Foods Recipes

 Don't forget to make this traditional bamboo soup and offer it to them to buddhist monks. Soup Recipe : Bamboo Soup 2 cups yanang extract 2 cups bamboo 1 cup chopped mushrooms 15 to 20 quail eggs hard boiled 2 tablespoons chopped lemongrass 2 tablespoons chopped shallots 2 tablespoons sticky rice 4 chilies 2 tablespoons salted gourami fish or 3 tablespoons fish sauce Boil bamboo for 30 minutes. Drain water and chop bamboo. Soak sticky rice in water for 30 minutes. Drain water and add sticky rice in mortar with chilies. Pound with pestle until rice is a thick paste. Remove the sticky rice thickening paste and reserve. Add lemongrass and shallots in the mortar and pound with pestle until they are crushed into small pieces. In a pot over high heat, add chopped bamboo, yanang extract, mushrooms, and crushed lemongrass and shallots. Bring to boil. Add salted gourami fish, sticky rice thickening paste, and quail eggs. Cook for 15 minutes or until rice cooks. Stir pot often ...

This stir fry is called "aw". The sauce is thicken with soaked sticky rice and then grounded. Dill is the preferred herb but you can use cilantro. You must have either Asian eggplants (as seen in Eggplant Chili Sauce) or long beans. You can use any chopped meat. During my childhood tomboy stage, my brother and I would climb the cherry tree and shoot birds. My aim wasn't good but his was. Then he would cook this dish for me. Stir Fry Recipe: Aw Quail 3 quails chopped to bite size pieces 1 tablespoon chopped garlic 1 tablespoon oil 1 cup chopped dill ½ cup chopped green onions 3 tablespoons sticky rice 2 cups chopped long beans or Asian eggplants (as seen in Eggplant Chili Sauce) ½ cup chopped tomatoes 2 tablespoons fish sauce ½ teaspoon salt 3 kaffir lime leaves 3 pieces chopped ginger 2 pieces lemongrass 4 chilies Soak sticky rice in cold water for 1 hour. Drain water from rice and add to mortar with chilies. Pound until smooth. In a wok over high hea...

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...

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 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...

Dessert Recipe : Khao Sung Ga Ya - Black Sticky Rice & Coconut Custard 1 cup fresh coconut milk 1/4 cup sugar 3 cups cooked black sticky rice (see instructions below) 1 batch from the coconut custard recipe Instructions on how to cook Black Sticky Rice: Mix 1/2 cup black sticky rice with 1 cup white sticky rice. Soak over night. Steam for 40 minutes. In a pot over medium heat, add coconut milk and sugar. Stir to dissolve sugar. Add cooked black sticky rice. Break up rice and stir for 20 minutes or until fresh coconut milk is absorbed into rice. Turn heat off. Spread onto serving plate. Cool to room temperature. Spoon coconut custard over black sticky rice. An alternative method of serving this Thai Lao dessert is to toss coconut flakes over the sweet black sticky rice and serve the coconut custard on the side.

One of my fondest childhood memories is roasting sticky rice over a camp fire with my dad. He would wrap cooked sticky rice around a wooden stick, roast it over a camp fire for about two minutes, then dip the sticky rice into scramble eggs, and roast again until the egg is cooked. Barbecue Recipe: Grilling Sticky Rice with Egg 1 egg ¼ cup cooked white Thai / Lao sticky rice sprinkle of salt Scramble the egg in a small bowl. Take cooked sticky rice, spread flat and sprinkle salt. Knead the rice to incorporate salt and make unto a round pattie. Grill the sticky rice over a barbeque or cast iron grill on high heat. Grill for one minute. Flip sticky rice over and spread one tablespoon of scrambled egg over rice. After one minute flip the sticky rice and spread egg over rice again. After one minute, flip the rice to cook the egg. Serve immediately or repeat by flipping and spreading more eggs over sticky rice. I have not grilled black sticky rice with egg but one day I'll give...

A great way to use up left over sticky rice is to make the Sticky Rice & Mango dessert. Dessert Recipe: Sticky Rice & Mango 1 cup fresh coconut milk 1/4 to 1/2 cup sugar 3 cups cooked sticky rice 1 ripe mango In a pot, over medium heat, add coconut and sugar. Stir until sugar dissolves. Add sticky rice and stir until fresh coconut milk absorbs into sticky rice. Remove from heat and cool to room temperature. Remove skin of mango, cut into bit size pieces and discard the mango pit. Dish sticky rice on to a serving bowl or plate. Add mango slices over rice and serve. I like to add left over black bean coconut drink to cook with the sticky rice. It gives the rice a nice purple colour and the beans add texture and protein to the dessert.

I shred the green mango like the green papaya; I use only a sharp knife. I make the green papaya salad with the use of a Thai / Lao Mortar & Pestle Set but DO NOT use a mortar and pestle to make the green mango salad. Salad Recipe: Green Mango Salad 1 cup shredded mango 2 tablespoons crushed toasted peanuts or ground toasted sticky rice 2 tablespoons chopped red onions 1 chopped chili (optional) 2-3 tablespoons sugar 3 tablespoons fish sauce 1 teaspoon shrimp paste In a bowl, add sugar, fish sauce and shrimp paste. Stir until sugar is dissolved. Add chilies and red onions and mix. Add mixture to a bowl of shredded mango and toss. Top with crushed toasted peanuts or ground toasted rice. Alternatively you can use the sour fruit dipping sauce. to make this green mango salad

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...

Lap Lao is the national food dish of Laos. It is like a salad dish with meat and Thai Lao herbs tossed together. You can make Lap Chicken, fish, and shrimp. The mint and the Ground Toasted Sticky Rice are the two ingredients that must be in all lap Lao dishes. Salad Recipe: Lap Lao Beef 1 cup thinly sliced beef that is barbecued to medium rare ¼ cup thinly sliced tripe (optional) ½ teaspoon chopped galangal 1 chili chopped 1 tablespoon chopped green onions 1 tablespoon chopped cilantro 2 tablespoon chopped mint 1 kaffir lime leaf ½ teaspoon chopped lemongrass 2 -3 tablespoon fish sauce 2 -3 tablespoon squeezed lime ½ teaspoon MSG (optional) 1 tablespoon Ground Toasted Sticky Rice Serve Lap Lao beef with sticky rice or Khao Chow which is jasmine rice . A lot of chopping is involved but the hard work is worth it. Also watch the Lap Chicken video.

Sticky Rice is the preferred rice for Laos and northern Thailand. Sticky Rice is best serve with Classic Thai / Lao Hot Sauce and Lap Lao Beef. You must serve at least one of the sticky rice dipping sauces when you serve sticky rice: Roasted Tomato Chili Sauce Classic Thai / Lao Hot Sauce Eggplant Chili Sauce Jeow Ba Dek Unlike Khao Chow which is jasmine rice, sticky rice is always served in a bamboo basket, as seen in the video below. It is traditionally eaten with your hands. The rice should not stick to your fingers when properly cooked. If the rice sticks to your hands, next time, reduce the cooking time because each crop of rice is different. When purchasing sticky rice, make sure the label states "Glutinous" and that the rice is a product of Thailand. How to cook Sticky Rice: 1. Rinse the glutinous rice several times to remove any debris. 2. Soak the rice in luke warm water for at least 4 hours or over night. 3. Pour soaked rice into a bamboo steaming ba...