Laos Foods Recipes

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 Lao, glass noodle is called "sin lon". When purchasing glass noodles make sure the ingredients listed on the package shows only mung bean and water . Glass noodles are often used in salads, soups, and fried spring rolls. Do not use pho noodles or sin khao bune - rice noodles with this recipe. Soup Recipe : Glass noodles and shrimp 2 bundles glass noodles 4 cups water ½ teaspoon salt 1 piece lemongrass 1 lime kaffir leaf 1 chopped chilies (optional) 4 tomato pieces 8 mushroom pieces 8 shrimps 8 baby bok choy bunches 1 tablespoon oyster, mushroom or bean sauce 2 tablespoons fish sauce 2 tablespoons chopped green onions 2 tablespoons chopped cilantro Place 2 bundles of glass noodles in a bowl. Pour warm water to cover the glass noodles. Wait for 15 minuets. Remove the string from the bundle and cut the noodles in half. Divide the glass noodles into 4 separate bowls. In a pot over high heat, add 4 cups of water. Add salt, lemongrass, kaffir leaf and optiona...

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...