Laos Foods Recipes

 Don't forget to make this traditional bamboo soup and offer it to them to buddhist monks. Soup Recipe : Bamboo Soup 2 cups yanang extract 2 cups bamboo 1 cup chopped mushrooms 15 to 20 quail eggs hard boiled 2 tablespoons chopped lemongrass 2 tablespoons chopped shallots 2 tablespoons sticky rice 4 chilies 2 tablespoons salted gourami fish or 3 tablespoons fish sauce Boil bamboo for 30 minutes. Drain water and chop bamboo. Soak sticky rice in water for 30 minutes. Drain water and add sticky rice in mortar with chilies. Pound with pestle until rice is a thick paste. Remove the sticky rice thickening paste and reserve. Add lemongrass and shallots in the mortar and pound with pestle until they are crushed into small pieces. In a pot over high heat, add chopped bamboo, yanang extract, mushrooms, and crushed lemongrass and shallots. Bring to boil. Add salted gourami fish, sticky rice thickening paste, and quail eggs. Cook for 15 minutes or until rice cooks. Stir pot often ...

The tapioca pearl dessert is probably the most popular of Lao desserts. There are endless versions. For instance, you can use yam instead of taro; jackfruit is optional; tapioca pearl comes in different sizes and colours. This Lao dessert is probably similar to the Asian "bubble tea" since they both contain the tapioca pearl. For a colour and crunch version of the tapioca pearl, the substitute the dessert with the water chestnut dumplings. Dessert Recipe : Tapioca Pearl, & Taro Jackfruit Dessert 1 cup tapioca pearl 2 cups chopped taro or yam ½ teaspoon salt 1 cup sugar 1 cup fresh coconut milk ½ chopped jackfruit (optional) water Peel bark from taro and wash. Cut taro into bite size pieces. Bring 6 cups water to boil. Add tapioca pearl and boil for 15 minutes. Drain tapioca pearl in colander and rinse under running water. In a bowl, add tapioca pearl and 1/2 cup of cold water. In a pot, over high heat, add 2 cups water. Once water boils, add salt, sugar, taro...

I am officially back from my break! I posted about 60 videos during my first year of blogging but I won't be as motivated this time around because blogging doesn't pay my expenses. As well, my boss just put me on a new project so I'll be busy with my full time job. My cousin noticed that the "Sanoubane" name is missing from my recipe book and website. I took on my father's name and not my mom's Sanoubane name. My cousin wanted me to mention that Kham Teum Sanoubane is my uncle(my mom's brother) who is a popular singer in Vientiane, Laos capital. Also my mom's first cousin is a high Thai Buddhist monk, who is granted an honourable name by His Majesty King Bhumibol Adulyadej of Thailand. I'll share more on the "Sanoubane" and the "Larprom" family later. This Chicken Rice Noodle Porridge is the gourmet version of the Jasmine Rice Porridge and both dishes are called 'khao biek'. Other Asians would call this dish ...

Here is the traditional Thai Lao Steam bun recipe filled with pork, egg, mushrooms, and sweet sausages. I make steam buns on weekends; then I freeze the buns in containers. I would thaw in the fridge overnight and warm in the microwave for 20 seconds. This makes a quick breakfast on the go and I take them to work as a delicious alternative to sandwiches. Appetizer Recipe: Thai Lao Steam Bun 1 package of steam bun mix. Look for steam bun picture to make sure you have the right package ½ cup sugar 1 cup fresh soy milk 1 tablespoon oil 12 quail eggs or 3 chicken eggs 2 Asian sweet sausages 1 cup ground pork 2 dried shiitake mushrooms soaked in hot water for 20 minutes 2 shallots minced 1 clove garlic minced ½ teaspoon salt ½ teaspoon pepper 2 tablespoons oyster sauce or hoisin sauce 12 wax paper cut into 2 inches square 2 tablespoons white vinegar There should be directions on the package of the steam bun. However here are the basic steps: 1. For the Dough - mix the p...

This stir fry is called "aw". The sauce is thicken with soaked sticky rice and then grounded. Dill is the preferred herb but you can use cilantro. You must have either Asian eggplants (as seen in Eggplant Chili Sauce) or long beans. You can use any chopped meat. During my childhood tomboy stage, my brother and I would climb the cherry tree and shoot birds. My aim wasn't good but his was. Then he would cook this dish for me. Stir Fry Recipe: Aw Quail 3 quails chopped to bite size pieces 1 tablespoon chopped garlic 1 tablespoon oil 1 cup chopped dill ½ cup chopped green onions 3 tablespoons sticky rice 2 cups chopped long beans or Asian eggplants (as seen in Eggplant Chili Sauce) ½ cup chopped tomatoes 2 tablespoons fish sauce ½ teaspoon salt 3 kaffir lime leaves 3 pieces chopped ginger 2 pieces lemongrass 4 chilies Soak sticky rice in cold water for 1 hour. Drain water from rice and add to mortar with chilies. Pound until smooth. In a wok over high hea...

Here is my personal recipe for the curry peanut dipping sauce. I made it up using common Thai and Lao ingredients. Please note that the paprika is a common ingredient in the Khao Bune fish curry broth to give the broth a radiant red colour. Vegetarian Recipe: Curry Peanut Dipping Sauce 1 tablespoon oil ½ tablespoon chopped garlic 1 tablespoon chopped shallots or onions 1 cup fresh coconut milk 1 kaffir lime leaf 2 sprigs lemongrass 1 tablespoon Thai Lao Curry Paste ¼ cup chopped tomatoes ½ cup ground peanuts 1 to 2 tablespoons sugar 1 teaspoon chopped chilies (optional) 1 teaspoon paprika 2 tablespoons fish sauce 2 tablespoons squeezed lime juice In a wok over medium heat, add oil, chopped garlic and shallots. Stir until shallots are soft. Add remaining ingredients and stir fry for about 10 minutes or until the sauce is thick. Remove from heat. Discard the lemongrass and lime leaf. Serve sauce with fresh spring rolls or shrimp chips.

When I was younger, I would lay the shrimp chips on my tongue and feel the chips melt. I like the shrimp chips plain but most Thai restaurants serve these chips with a peanut dipping sauce. Purchase these chips at Asian supermarkets. Appetizer Recipe: Shrimp Chips or Prawn Crackers oil prawn crackers or shrimp flavoured chips Over medium heat add about 1 inch of oil. Test with one cracker and if the cracker floats within 5 seconds then the oil is at the right temperature. Pick the cracker out of the oil before it burns. If the outside edges of the cracker turn brown, it is over cooked. Add 5 crackers at a time into the oil. Pick crackers immediately as it rises and drain excess oil. Serve crackers with the curry peanut dipping sauce.