Laos Foods Recipes

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.

I've seen people evolve this dish by adding potatoes in with the egg. This is one example of generations evolving quickly in North America and the reason why my blog is about authentic Thai and Lao food. If you are serving Dome Kim to Thai and Lao people, do not add potatoes into the pot. Stir Fry Recipe : Dome Kim 1 inch ginger 2 pounds pork that has fat, meat, and skin sections 5 eggs 1 tablespoon oil 1 tablespoon chopped garlic 2 tablespoons brown sugar 3 tablespoons soy sauce ½ tablespoon salt 2 tablespoons fish sauce 2 star anis (optional - also used in Lao Pho) Thinly slice ginger. Chop pork to bite size pieces so that each piece has the fat, meat, and skin. Boil eggs for 20 minutes. Allow to cool and remove shell from egg. In a large pot of high heat add oil and garlic. Stir until garlic is brown. Add pork pieces and stir until brown which is about 10 minutes. Pour water into pot so that it just covers the pork. Add ginger, sugar, soy sauce, salt, and the hard b...

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...

Curry dishes are best serve with Khao Chow (jasmine rice) rather than sticky rice. I like this dish served with sin khao bune (rice noodle) to make a hot noodle salad: into a bowl, add sin khao bune and spoon the chicken curry over top; add extra chopped Thai basil, cilantro, green onions, and bean sprouts. Stir Fry Recipe : Thai Chicken Curry with Long Beans and Bamboo 1 tablespoon chopped garlic 1 tablespoon oil ¼ cup chopped bamboo shoots ¼ cup chopped long beans ¼ cup chopped tomatoes 1 cup chopped chicken ½ cup fresh coconut milk 1 tablespoon red Thai Lao Curry Paste 1 to 2 sprigs of chopped Thai basil 2 tablespoons fish sauce Boil chopped bamboo shoots for 30 minutes to remove yellow colouring. Drain water from bamboo and set bamboo aside. In a wok over high heat, add oil and garlic. Stir until garlic is crisp. Add chicken and stir until cooked. Add tomatoes and stir for one minute. Add fresh coconut milk, bamboo, long beans and curry paste. Stir for 2 minutes. Tu...

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