Laos Foods Recipes

Eating pineapple is not the same experience in Australia,as it is in Asia. Asian pineapple seems to be much sweeter, and not as hard as the Australian varieties. This is a good recipe for Australian pineapple as the added sugar gives the pineapple a caramelized flavour, and the butter adds a nice creaminess. You could double the quantities for the sauce and use this to drizzle it over the ice cream if used. Ingredients 1 pineapple with the skin removed and the eyes cut out. 50 g butter. 1 teaspoon desiccated coconut. 4 tablespoons grated palm sugar. 4 tablespoons fresh lime juice. Ice cream to serve if desired. Method Slice the pineapple in half lengthwise and remove the woody core.cut the pineapple flesh into 2 cm wedges. Dry fry the desiccated coconut in a small fry pan until browned, remove from the heat and set aside. Heat the butter in a large wok, taking care not to burn the butter. When it has just melted at the pineapple wedges and cook either a medium heat for around tw...

It is asparagus season at the moment. It has not been the best this year as a result of drought. However good asparagus can still be found. As a child I was led to believe that asparagus was always a dull green under cooked vegetable. It was nice as an adult to actually find out that I like this vegetable.Cooking the asparagus in a wok this way helps retain the crunchy characteristics of the asparagus. Ingredients 350 g asparagus stalks 2 cloves garlic, crushed 2.5 cm piece fresh galangal , finely shredded 1 fresh red chilli , seeded and finely chopped 1 teaspoon sesame seeds,toasted 1 tablespoon fish sauce 1 tablespoon light soy sauce 3 tablespoons water 1 teaspoon palm sugar or brown sugar Method Bend and snap the asparagus stalks. They will naturally snap at the junction between the woody and tender section. Throw away the woody section. In a hot wok heat 2 tablespoons of oil and quickly stir-fry the garlic, sesame seeds and galangal , until the garlic is just beginning to c...