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Thai & Lao Food

A Thai / Laos girl, Manivan Larprom shows you how to cook Thai & Lao food through her videos. Her authentic cuisine roots from Sakon Nakhon, Thailand and Paksan, Laos. Enjoy!

Tuesday, September 26, 2006

Lap Chicken

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 hot water into bowl and draining water out at least 3 times or until chicken is cooked. Lastly drain water using a colander. Let meat cool to room temperature then place into a large bowl. Use a fork to separate any large chunks. Add chopped chilies, kaffir lime leaf, galanga, lemongrass, mint, and green onions. Add squeezed lime and fish sauce. Toss all ingredients together. Add ground toasted sticky rice. Toss all ingredients again. Add bean sprouts and toss lightly so that bean sprouts do not break.

All lap dishes are served traditionally with sticky rice but Thai jasmine rice is also good.

Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food dvds and recipe books.

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Wednesday, September 20, 2006

Black Sticky Rice & Coconut Custard Dessert

Today is my 6 months of blogging and I celebrate with with the black sticky rice & coconut custard dessert recipe.

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.

Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food dvds and recipe books.

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Thursday, September 14, 2006

Dome Kim - Pork & Egg in Soy Sauce

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 boiled egg. Cook for 40 minutes while stirring occasionally. Turn heat off. Add fish sauce and stir again. Serve immediately with Lao sticky rice or khao chow.

Dome Kim is one of the rare Thai and Lao dishes that does not call for any chilies. So serve with Dome Kim with the Classic Hot Sauce and Roasted Tomato Chili Sauce. The best Dome Kim dish has pork pieces that contain the fat, meat and skin sections.

This recipe is in the Thai & Lao Food Recipe Book and therefore this video is free for viewing. Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food private videos.

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Friday, September 08, 2006

Coconut Custard Dessert

The Thai Lao Coconut Custard Dessert is usually served with black sticky rice to make Khao Sung Ga Ya. Fill a squash with custard to make another popular Thai and Lao dessert. The coconut custard dessert can be served with fresh tropical fruits.

Dessert Recipe: Coconut Custard
4 eggs
½ cup sugar
1 cup fresh coconut milk

In a bowl mix eggs and sugar. Add fresh coconut milk and mix thoroughly.

To bake, set oven to 300 degrees Fahrenheit. Add 1 inch of water into a baking dish. Spoon custard into ramekin. Place ramekin into baking dish. Place in oven for 40 minutes.

To steam, place custard into a bowl. Place bowl into steaming bamboo basket and cover custard. Add 2 inches of water into steaming pot. Place steaming pot on maximum heat. Place bamboo basket and custard onto steaming pot. Steam for 40 minutes.

This recipe is in the Thai & Lao Food Recipe Book and therefore this video is free for viewing. Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food private videos.

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Friday, September 01, 2006

Grilling Sticky Rice with Egg

I think this recipe is appropriate for the Labour Day long weekend. For those out camping or at the cottage, try roasting sticky rice with egg over a camp fire instead of marshmallows. For those getting ready for school, learn how to make this appetizer dish because grilled sticky rice with egg is great to take with you while walking or driving to school.

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 it try.

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