Laos Foods Recipes

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...

Bananas grow in abundance in Thailand and Laos. The leaves are used to wrap food for steaming ‘Khao Dome’ and ‘Moke Pha’ dishes. ‘Khao Dome' is coconut milk and Thai Lao Sticky Rice steamed in banana leaf. ‘Moke Pha' is steamed fish with herbs and egg. Try the Fish with Thai Lao Herbs recipe by wrapping the fish in banana leaves and steaming for 40 miniutes. Corn leaves can also be steamed to make a corn wrap dessert. Banana leaves are used in Thailand and Laos for steaming, storing, and packaging. Banana leaves may be purchased from an Asian supermarket in the frozen section. Instructions on how to Prepare Banana Leaves: 1. Thaw the frozen banana leaves for about two hours in room temperature 2. Remove the banana leaves from the packaging 3. Remove the amount you need and re-package and re-freeze the rest 4. Rinse the leaves in cold water to soften them and to remove any debris 5. Wipe the leaves with a cloth on both sides to remove excess water 6. Use a pair of sc...

The Thai Lao Seafood salad dish is commonly known as ‘ Yum Talay ’. When making this dish, do not overcook the seafood which will result to a chewy and rubbery texture…big mistake! Serve the seafood salad with Thai Lao Sticky Rice or Khao Chow which is jasmine rice. Recipe for the Thai / Lao Seafood Salad: 1 cup fresh or frozen raw squid or cuttlefish 1 cup fresh or frozen raw shrimp 1 cup fresh or frozen raw mussels ¼ cup chopped sweet red peppers ¼ cup chopped green onions ¼ cup chopped cilantro ¼ cup chopped mint 1 chopped chili 3 tablespoons fish sauce 3 tablespoons freshly squeezed lime If using frozen seafood, thaw overnight in the refrigerator and then rinse in cold water and drain to remove any residue. If using fresh seafood, also rinse them in cold water and drain to remove any residue. Bring water to boil in a large pot. Submerge squid or cuttlefish into the boiling water for up to one minute. Submerge shrimp for up to two minutes and mussels for up to three mi...

 You can purchase grated frozen cassava but you’ll need to first thaw the packages before mixing the cassava with the other ingredients. The cassava mixture may be steamed and then tossed into coconut flakes. Check out steam cassava with coconut flakes Recipe for Baked Cassava Dessert Squares: 3-4 cups of cassava finely grated 1 egg (optional) 1 cup sugar 1 ½ cups fresh coconut milk Mix all ingredients together in a large boil. Pour the cassava mix into a 7 x 10 inches baking pan. Bake in the oven in 350 degrees Fahrenheit for about 50 minutes or until the center of the dessert is firm. Cool and then cut into squares.

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...

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.

These spring roll appetizer are so easy to make and very healthy because it is not deep fried. Fill the rice paper with anything you want. Also see wet rice paper spring rolls In my video, you’ll see that I made a vegetarian spring roll filled with lettuce, carrots, avocado, green onions, long green beans, snow peas, mint, cilantro, and baby mixed greens. Traditional spring rolls are filled with sin khao bune (vermicelli noodles), pork, herbs and banana blossoms. Instructions on how to make Spring Rolls: 1. Place a damp cloth over a flat surface. 2. Submerge a rice paper into hot water for less than 4 seconds. 3. Place the soft rice paper on to the damp cloth 4. Fill rice paper with vegetables and arrange neatly. 5. Roll the rice paper while tucking in vegetables . 6. Fold in the sides and finish rolling. 7. Roll and complete two rotations. lf the spring rolls are made prior to serving, place the damp cloth over the spring rolls to keep the rice paper moist. Garnish the sp...