Thai Lao Agar Gelatin Dessert

This dessert must be the easiest, convenient ,and quick. My sister says the agar dessert is the only dish her husband makes and that's because it is from a package.

Agar comes in different flavours: coconut, almond, coffee, etc. In my video, I layer with different flavours and decorate with food colouring.

i hum yie T-Shirt

Here is a T-Shirt that I designed for my baby boy cousins.

I - HUM- YIE translates to
HIM or ME - 'PACKAGE' - BIG

I don't know if it is a universal Lao culture or just the Larprom / Sanoubane family culture but every boy gets the nickname 'i hum yie'.

When people take the English translation out of the Lao culture, they don't know how to take it. A male who hears, 'i hum yie' should take it as a compliment and know that he is loved.

My parents call my brothers and nephews 'i hum yie' all the time. To this day, they've had no self-esteem issues.

I hear my mom call my dad this when she thinks I'm not in the room...maybe that is the secret for their strong marriage.

I still have a few I HUM YIE t-shirts left if anyone is interested!

Jeow Ba Dek - Lao National Dipping Sauce

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