Laos Foods Recipes

This is my favourite dipping sauce for sour fruits like mangos and apples. When I was in my childhood tomboy phase, I would climb the apple tree in our yard and pick apples before they ripened. Everytime I make this appetizer, it brings back joyful memories. This recipe is a little different from the Green Mango Salad. Vegetarian Recipe: Sour Fruit Dipping Sauce 1 tablespoon sugar 3 tablespoons fish sauce 1 tablespoon dried chili flakes 2 tablespoons ground toasted sticky rice 1 green mango or green sour apple Remove mango peel but not apple peel. Slice fruit thinly so that surface is size of a teaspoon. In a small bowl dissolve sugar into fish sauce. Add chili flakes and mix. Add ground toasted sticky rice and mix. Serve sliced sour fruit and Dipping Sauce separately so that individuals can take a slice to dip into sauce.

Sin Khao Bune are rice noodles that resemble a long string like spaghetti. When purchasing sin khao bune make sure the package DOES NOT READ PHO. Pho noodles are for Lao Pho - beef noodle soup and pad Thai pho noodles. However, sin khao bune are added to many dishes: 1. Add sin khao bune in spring rolls made with rice paper. 2. Place sin khao bune into individual bowls and top with chicken curry with bamboo and long beans. 3. Toss sin khao bune with green papaya salad in a bowl before serving. 4. Make Khao Bune noodle soup - fish curry noodle soup which is fish in coconut Thai Lao curry. Instructions on cooking sin khao bune: 1. In a large pot, add 3 inches of water and bring to boil. 2. Add dry sin khao bune noodles and cook based on time described in the package. 3. When noodles are cooked, remove from heat and run cold water into pot while draining hot water. 4. Fill cold water into pot. 5. Dip hand into pot and use thumb, pointer and middle fingers to grab about 1/2 c...

Eggplant in fish sauce is a delicious and highly rich in nutrients recipes that is good for the family Stirfry Recipe: Eggplant in Fish Sauce 1 tablespoon salt 3 cups water 1 long purple eggplant 1 tablespoon sugar 3 tablespoons fish sauce 1 chopped chili 1 tablespoon oil 1 tablespoon chopped garlic 1 egg chopped cilantro for garnish In a bowl, dissolve salt into water. Chop eggplant into bite size pieces and add into salt water for 5 minutes. In a small bowl, add sugar and fish sauce and chili. Mix to dissolve sugar. In a wok over high heat, add oil and garlic. Stir until garlic is crisp. Drain water from chopped eggplant and add to wok. Stirfry for 1 minute. Add the sugar, fish sauce and chili mixture. Stirfry for 1 minute. Crack the egg into wok and stirfry for 1 minute. Serve immediately and garnish with chopped cilantro. Serve with sticky rice or khao chow and the Classic Thai / Lao Hot Sauce.

 I decided to bake squash with the coconut custard filling. This traditional Thai and Lao dessert is perfect to serve after a heavy turkey dinner and requires less time than pumkin pie. Dessert Recipe: Squash with Thai Lao Custard 1 buttercup squash 1 pepper squash 1 coconut custard recipe Cut the squash in half and remove seeds and soft pulp. Add coconut custard mixture inside squash. Fill custard to the top. To bake: set oven to 375 degrees Fahrenheit. Place squash filled custard into baking dish. Bake for 1 hour. To steam: place squash filled custard inside steaming bamboo basket. Cover squash with lid. Add 2 inches of water into steaming pot. Place pot over high heat and steaming basket inside pot. Steam for 45 minutes.

The recipe describes how fish stuffed in Thai and Lao herbs can be baked, steamed in banana leaves or grilled over a barbecue. Although Thai and Lao people would steam or grill the fish, in my video, I baked a red snapper fish. Barbecue Recipe : Fish stuffed with Thai & Lao herbs 1 tablespoon chopped lime kaffir leaf 1 tablespoon chopped lemongrass 1 tablespoon chopped galanga 1 tablespoon chopped garlic 3 tablespoons chopped green onions 3 tablespoons chopped cilantro 2 tablespoons squeezed lime 2 tablespoons fish sauce 1 red snapper or any white flesh fish Sprinkle of salt In a small bowl mix, Thai and Lao herbs with squeezed lime and fish sauce. Rinse fish under cold water to remove any debris. Cut the sides of fish. Sprinkle salt and rub into fish. Stuff fish with Thai Lao herbs. To bake, place in the oven in 350 degrees Fahrenheit for 20 minutes, flip and bake for another twenty minutes. To steam, wrap in banana leaves and steam for 40 minutes. To barbeque, plac...

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.