Laos Foods Recipes

The cucumber salad video introduces the Crab Extract. You can use this crab extract to make jeow ga boo which is a traditional sticky rice dipping sauce. Also the crab extract is a popular ingredient in the long bean noodle salad and the green papaya salad to give the sauce a dark colour. You can mix the cucumber salad with vermicelli noodles but in my video, I mix it with ground toasted sticky rice.

This appetizer dish takes just as much time to make as the spring rolls made with rice paper. For me, banh cuon takes longer because I haven't mastered the process. Plus each wet rice paper must be cooked before rolling. I guess this appetizer is Thai Lao version of the French crepe. You can purchase the wet rice paper batter and follow the instructions. In my video, I cook the wet rice paper differently from the instructions because that is how my cousin taught me. I fill it with ground pork and dark fungus mushrooms. For best presentation, roll the wet rice paper spring rolls flat. Serve the wet spring rolls with the spring roll dipping sauce.

This dessert must be the easiest, convenient ,and quick. Agar comes in different flavours: coconut, almond, coffee, etc. In my video, I layer with different flavours and decorate with food colouring.

For every Lao and Thai traditional meal, there must be a dipping sauce, also known as 'jeow'. This jeow ba dek is the most traditional and that is why I call it the Lao National Dipping Sauce. Other versions of this traditional Thai and Lao dipping sauce : For 'jeow ga be' use shrimp paste instead of salted gourami fish For 'jeow ga boo' use crab paste instead of salted gourami fish For 'jeow bee' add 1 tablespoon of gall bladder and mix with any dipping sauces to give the sauce a bitter flavour Jeow Ba Dek ½ teaspoon chopped lemongrass ½ teaspoon chopped galangal ½ teaspoon chopped garlic 1 chopped kaffer lime leaf 2 tablespoons chopped or minced salted gourami fish (ba dek) 1 teaspoon fish sauce (optional) 3 tablespoons lime juice In a Thai / Lao Mortar & Pestle Set pound lemongrass, galangal, garlic, and lime leaf until smooth. Add minced salted gourami fish and squeezed lime. Mix and serve with sticky rice and jasmine rice

 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 ...