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...

Initially this was a type of northern charcuterie , but it has spread through the rest of the country with the migration of people from the North East seeking work. This sausage can be eaten fresh or it can be left to hang for a few days to be fermented. The longer you leave the sausage, the more sour it becomes. This dish is not really a meal as such but can be found on the table as a side dish, or can be eaten with alcohol. Ingredients 500 g pork belly, with skin removed but the fat retained, minced as finely as you can using a knife. 300 g cooked rice 100 g garlic chopped finely 5 coriander root scraped clean, chopped finely 2 tablespoons salt One to two tablespoons fish sauce 2 metre sausage casing, washed clean under cold water Method In a mortar and pestle if you have one pound the garlic and coriander roots with the salt to a paste, or combine in a food processor. Add the rice to the paste and pound/combine. If using a food processor be careful not to over mix as this can cause ...