Thai & Lao Food

Pun - Thai Lao Lettuce Wraps

2008-09-28T16:26:00.008-04:00

It has been a while since my last post and today, I felt ambitious and decided to cook, video tape, and share my Thai and Lao recipes with you.

This recipe is called "Pun" and it means "to wrap". When I host a dinner party for just the girls, I like to prepare pun because we'll eat and socialize and never feel full. Basically, it is a finger food salad recipe. Here's to your health. Cheers!

In this free video, I grilled firm tofu but you can also pun with Chicken & Shrimp curry skewers, and Fish with Thai Lao Herbs.

Appetizer Recipe: Pun Tofu
Lettuce of any type: Radicchio, Romain, and Boston
chopped tomatoes
chopped cucumber
chopped green onions
chopped coriander or mint
bean sprouts
Spring Roll Dipping Sauce
vermicelli noodle bundle

Tear a piece of lettuce to the size of your palm. Load the listed ingredients on top of the lettuce. Spoon in dipping sauce, wrap, and enjoy. Make sure each lettuce wrap is small so it fits into your mouth.

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

Second Thai & Lao Food DVD and Recipe Book

2007-12-05T09:10:00.001-05:00

The Second Thai & Lao Food dvd and recipe book are available for purchase.

$35 --> Set 2 Thai & Lao Food DVD and Recipe book

Depending on the amount of donation, I will mail you the following Thai & Lao Food product(s):
$20 --> Set 1 Thai & Lao Food Recipe Book
$21 --> Set 2 Thai & Lao Food Recipe Book
$33 --> Set 1, Thai & Lao Cooking Videos on DVD and recipe book
$35 --> Set 2, Thai & Lao Food video on DVD and recipe book
$60--> Set 1 Thai & Lao Cooking Videos and recipe book + Set 2 Thai & Lao Food videos and recipe book

Thai hair sticks are included in every set of dvds and recipe books until supplies last.

To mail me a donation, email me and ask for my address.

List of Recipes from the Second Thai & Lao Food videos and recipe book:
Appetizer Recipes:
1. Sour Fruit Dipping Sauce
2. Shrimp Chips
3. Curry Peanut Dipping Sauce
4. Fried Shrimp Rolls
5. Banh Cuon - Wet Rice Paper Spring Rolls
6. Eggplant Chili Dipping Sauce

Soup Recipes:
7. Khao Bune Ba - Fish Curry Noodle Soup
8. Khao Piek - Chicken Noodle Porridge
9. Bamboo Soup

Salad Recipes:
10. Mak Bea - Banana Blossom Salad
11. Long Bean Noodle Salad

Main Dish Recipes:
12. Beef Stir Fry
13. Au Quail
14. Salted Gourami Fish Chili Sauce
15. Water Lily Stir Fry
16. Fish Stuffed with Thai & Lao Herbs
17. Lap Chicken

Dessert Recipes:
18. Coconut Flakes
19. Fresh Coconut Milk
20. Black Bean Coconut Drink
21. Fresh Soy Milk
22. Steam Cassava with Coconut Flakes
23. Sweet Corn Wrap Dessert
24. Tapioca Pearl, Taro & Jackfruit Dessert
25. Water Chestnut Dessert Dumplings

Recipes from Thai & Lao Food Recipe Book 1
26. Spring Roll Dipping Sauce
27. Ground Toasted Sticky Rice
28. Thai / Lao Curry Paste

Thai & Lao Cooking Videos on DVD

2007-09-26T20:46:00.001-04:00

The DVD is ready for purchase. I am really excited that it is finally available.

When I published my Thai & Lao Food Recipe Book, I specifically designed it to fit inside a DVD case.

The set 1 of Thai and Lao Cooking DVD includes all the videos that are listed the Thai & Lao Food Recipe Book.

Plus I include the video of How to apply hair sticks into the hair!

Don't forget to view all my Thai & Lao Products

Lap Shrimp with Escargot

2007-08-31T12:08:00.003-04:00

The video shows the raw /fresh lap shrimp and the cooked lap shrimp. Not all lap recipes must have mint so in one recipe, I use cilantro. Lap is the national dish of Laos so please refer to my previous posts lap chicken and lap Lao beef.

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

Sao Lao T-Shirt - Lao Girl T-Shirt

2007-08-23T20:48:00.000-04:00

I got this "Sao Lao" t-shirt made available for purchase. "Sao" means 'girl' or 'young lady'. For the men, there is the i hum yie t-shirt.

Every August long weekend my cousin, Vilaysith Sanoubane, organizes "bune Lao" which is a fundraiser festival for Wat Lao Veluwanh. It's an amazing event: a soccer tournament, concert bands, dancing, blessings from Buddhist Monks, food, and Lao merchandise. Over 5000 people attended. For just one day, it feels like you were in Laos.

When I was not volunteering at the food booths, I sold the "Sao Lao" and the i hum yie t-shirts and donated the profits to Wat Lao Veluwanh.

$22 donation ,towards the development of my blog, will get you the "Sao Lao" t-shirt.

Youth sizes: 2, 6, L and Adult sizes: S, M, L, XL.

Also refer to the List of product prices for all my Thai & Lao Food products.

Water Chestnut Dessert Dumplings

2007-08-12T22:06:00.002-04:00

These water chestnut dessert dumpling resembles tapioca pearl and but with crunch and colour. The advantage of the water chestnut dessert dumpling over tapioca pearl is that the dumplings do not thicken the dessert as stated in the Tapioca Pearl dessert.

In my video, you'll see that made a dessert drink with green Ai-Yu Jelly, cantaloupe, honeydew melon, the colourful water chestnut dessert dumplings, and fresh coconut milk.

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

List of Thai Lao Private Cooking Videos

2007-06-28T20:57:00.001-04:00

Summer is here yeh! and therefore, I am going to take a break from blogging. Have a safe and fun summer everyone!

Feel like shopping this summer? Depending on the amount of donation, I will mail you the following Thai & Lao Food product(s):
$15 --> one pair of Thai hair sticks
$20 --> Set 1 Thai & Lao Food Recipe Book
$21 --> Set 2 Thai & Lao Food Recipe Book
$22 --> Sao Lao t-shirt: youth 2, 6, L and adult S, M, L, XL
$23 --> i hum yie t-shirt: youth SM, M XL and adult L, XL
$33 --> Set 1, Thai & Lao Cooking Videos on DVD and recipe book
$35 --> Set 2, Thai & Lao Food video on DVD and recipe book
$60--> Set 1 Thai & Lao Cooking Videos and recipe book + Set 2 Thai & Lao Food videos and recipe book

Thai hair sticks are included in every set of dvds and recipe books until supplies last.

To mail me a donation, email me and ask for my address.

Notice that my recent postings have no list of cooking ingredients or directions? That is because I am focusing on my paid customers and will continue to do so when I get back from my summer break. All instructions are in my private cooking videos.

Thai & Lao Appetizer Recipes:
1. Wet Rice Paper Spring Rolls
2. Steam Bun
3. Shrimp chips
4. Fried Shrimp Rolls

Soup & Salad Recipes:
5. Cucumber Salad
6. Banana Blossom Salad
7. Long Bean Noodle Salad
8. Bamboo Soup
9. Chicken Rice Noodle Porridge
10. Khao Bune Ba - Fish Curry Noodle Soup
11. Sin Khao Bune - Vermicelli Noodles

Main Dish Recipes:
12. Aw Quail - Quail Stir Fry
13. Water Lily Stir Fry
14. Eggplant in Fish Sauce Stirfry
15. Bake Fish with Thai Lao Herbs
16. Lap Chicken
17. Beef Stir Fry

Thai & Lao Dessert Recipes:
18. Thai Lao Agar Gelatin Dessert
29. Tapioca Pearl dessert
20. Corn Wrap Dessert
21. Steam Cassava with coconut flakes
22. Coconut Flakes
23. Squash and Custard
24 Water Chestnut Dumplings

Thai & Lao Dipping Sauce Recipes:
25. Jeow Ba Dek - Lao National Dipping Sauce
26. Curry Peanut Dipping Sauce
27. Eggplant Chili Sauce
28. Sour Fruit Dipping Sauce

Thai & Lao Drink Recipes:
29. Fresh Soy Milk
30. Fresh Coconut Milk
31. Black Bean Coconut Drink

Thai Lao Cucumber Salad

2007-06-23T14:23:00.002-04:00

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.

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

Banh Cuon - Wet Rice Paper Spring Rolls

2007-06-13T21:35:00.001-04:00

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.

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

Thai Hair Sticks for Holding Back Hair

2007-06-06T22:27:00.001-04:00

French Roll
Granny Bun

When I cook Thai & Lao Food, I like to put my hair up in hair sticks to keep them away.

I got these Thai wooden hair sticks custom made so that they are shorter and blunt. These hair sticks are less likely to get in your way or poke someone's eyes.

For a donation of $15, I'll mail you a pair of hair sticks.

Until supplies last, if you order the First Thai & Lao Cooking dvd and book or the Second Thai & Lao Food video and recipe book, you get a free pair of Thai hair sticks.

I got rid of those cheap plastic claws and prefer the 'French Roll' and 'Granny Bun' sophisticated styles.

To view all my products go to the list of product prices.

Thai Lao Agar Gelatin Dessert

2007-05-31T19:41:00.002-04:00

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. (By package, I'm not referring to the i hum yie t-shirt.)

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

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

i hum yie T-Shirt

2007-05-22T18:20:00.000-04:00

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.

$23 donation will get you the "i hum yie" t-shirt. I'll mail you one. Youth sizes: XS, M, XL and Adult sizes: L, XL.

If you are a guy, don't purchase this t-shirt for yourself...let's not get cocky (pun intended). Instead, find a partner who can lovingly give you this t-shirt. If your partner thinks you are not worthy of the 'i hum yie' t-shirt, then I suggest you get a second opinion!

Please refer to the list of product prices on how to get access to all the Thai & Lao Food private videos.

Jeow Ba Dek - Lao National Dipping Sauce

2007-05-17T21:40:00.001-04:00

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

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

Thai Lao Bamboo Soup

2007-04-15T17:02:00.001-04:00

Happy Thai and Lao New Year 2550! For this occasion, I like to meet up with my family at Wat Lao Veluwanaram, a Buddhist temple that is an hour north of Toronto. We choose to "takbat" at this location because my cousin, Vilaysith Sanoubane, is the Chairman and CEO and my brother-in-law drew the architectural design that captures the spirit of Wat Lao. If you go there in the summer, it feels like you are in Laos.

I encourage everyone to visit the web site to read up on Buddhism and browse through the pictures. Better yet, go visit and meditate with the monks! Don't forget to make this traditional bamboo soup and offer it to them.

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 to prevent rice from burning at bottom of pot.

As an option, add 1/2 of chopped squash, as seen in the squash and custard video.

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

Tapioca Pearl, Taro & Jackfruit Dessert

2007-04-11T02:47:00.001-04:00

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, and coconut milk. Boil taro for 15 minutes. Turn heat off. Add tapioca pearl and chopped jackfruit. Mix and serve warm or cold. When dessert thickens over time, serve with ice.

Tapioca Pearl is a common ingredient for Thai and Lao Dessert Recipes like the khao dome corn wrap dessert. Taro is a common ingredient for the khao dome - sticky rice in banana leaves.

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

Chicken Rice Noodle Porridge

2007-04-03T21:45:00.001-04:00

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 "congee soup".

Soup Recipe: Chicken Rice Noodle Porridge
1 cup chopped chicken pieces
Chicken bone (optional)
3 to 4 cups water
1 teaspoon salt
2 tablespoons oil
2 tablespoons chopped garlic
1 cup rice flour
1 cup glutinous rice flour
1 cup boiling hot water
Tapioca starch

Sides:
Soy sauce
Fried garlic
Dry chili flakes
Oil & garlic chili sauce
Chopped green onions and cilantro

For Chicken broth: In a pot over high heat, crisp garlic and oil. Add chopped chicken are stir fry until cooked. Add water, salt and chicken bone. Bring broth to boil. Scoop out any foam residue from broth. Reduce heat to medium and cover.

For Noodle: Mix rice flour, glutinous rice flour and boiling hot water. Knead rice dough for 3 minutes. On a flat surface, sprinkle tapioca starch. Roll out rice dough until it is 15 centimeters long, 3 millimeters thick and cut noodles about 5 millimeters apart. Use tapioca starch to sprinkle where dough is sticky.

Chicken Rice Noodle Porridge Individual bowls:
Add noodles to broth and cook noodle for 3 to 5 minutes. Laddle on to individual serving bowls. Add ½ teaspoon fried garlic, ½ teaspoon chili flakes, ½ oil & garlic chili sauce, 1 teaspoon soy sauce, chopped green onions and cilantro. Mix and enjoy.

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

Product Prices for Thai & Lao Food

2007-03-31T22:15:00.001-04:00

Depending on the amount of donation, I will mail you the following Thai & Lao Food product(s):
$15 --> one pair of Thai hair sticks

$20 --> Set 1 Thai & Lao Food Recipe Book

$21 --> Set 2 Thai & Lao Food Recipe Book
$22 --> Sao Lao t-shirt: youth 2, 6, L and adult S, M, L, XL
$23 --> i hum yie t-shirt: youth SM, M XL and adult L, XL

$33 --> Set 1, Thai & Lao Cooking Videos on DVD and recipe book

$35 --> Set 2, Thai & Lao Food video on DVD and recipe book

$60--> Set 1 Thai & Lao Cooking Videos and recipe book + Set 2 Thai & Lao Food videos and recipe book

Thai hair sticks are included in every set of dvds and recipe books until supplies last.

To mail me a donation, email me and ask for my address.

Thai Lao Steam Bun

2007-03-09T03:51:00.001-05:00

Today marks the one year anniversary of Thai & Lao Food blogging. With full time employment and part-time blogging, I am exhausted!

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 package with fresh soy milk, sugar and oil. Knead dough for 5 minutes. Leave dough aside for 20 minutes. Knead again for 2 minutes and divide dough into 12 equal balls.

2. For Pork Filling - boil quail eggs for 15 minutes or chicken eggs for 20 minutes. Cut large eggs in quarters. Cut sweet sausages into 12 pieces or into very small pieces. For pork filling, add chopped garlic, shallots and mushrooms, salt, pepper, and oyster sauce.

3. Putting it together - Sprinkle flour onto hard surface and roll dough out into a large circle slightly larger than palm of hand. Add eggs, sausages and 1 tablespoon of pork filling. Gather opposite edges and meet in the middle. Pinch dough to seal out any small air holes. Place wax paper under base of steam bun. Place six buns in each stainless steel steaming layer.

4. Add water into steaming pot so it levels 2 inches. Add vinegar and bring water to boil. Add steaming layers with bun over the steaming pot. Steam bun 10 minutes. Lift lid of steamer to remove condensation. Steam another 10 minutes.

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

Quail Stir Fry in Thick Fish Sauce

2007-03-01T20:50:00.001-05:00

I am coming up to my one year anniversary of posting Thai and Lao food recipes. After March 9, 2007 I am going to take a break from my hard work.

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 heat crisp garlic with oil. Add quail until almost cooked. Add salt, green beans, tomatoes and stir fry for 5 minutes. Add water, lime leaf, ginger, lemongrass, and ground sticky rice. Cook 10 minutes and stir occassionally to prevent rice from sticking to the bottom. Add dill, green onions, and fish sauce. Stir fry 2 minutes. Remove lemongrass and lime leaves before serving.

Serve aw quail with sticky rice or jasmine rice and the eggplant chili dipping sauce

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

Curry Peanut Dipping Sauce

2007-02-25T17:44:00.001-05:00

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.

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

Shrimp Chips or Prawn Crackers

2007-02-20T18:59:00.001-05:00

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.

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

Thai Lao Sweet Corn Wrap Dessert

2007-02-14T18:46:00.001-05:00

Happy Valentines Day! I want to honour my parents today because "love is in the air". I am very blessed to have parents who build their love on honour and respect. I don't have a memory of my parents fighting nor raising their voices. My parents are like 2 halves who make up one whole. When they are together, they are complete and at home. As I am a product of their love, my work on Thai & Lao Food is a product of their love for me. Happy Valentines Day!

This corn wrap dessert is also known as "khao dome sa-lee". I've mentioned banana leaves and how you can make khao dome (coconut sticky rice in banana leaves). This dessert is very similar but wrapped in corn leaves. You can use banana leaves if you run out of corn leaves.

Dessert Recipe: Thai Lao Sweet Corn Wrap Dessert
3 cups corn kernels
1 cup sticky rice that has been soaked in water for minimum 4 hours and water drained
1 cup sugar
1 cup fresh coconut milk
1 cup tapioca pearls
corn leaves

Discard about 3 layers of the outer corn leaves but save the tender corn leaves. Wash the tender leaves, pat dry, and cut the rough core. Remove corn husk and discard. Wash corn, cut kernels, and place into a large bowl. Add sticky rice, sugar, and fresh coconut milk. Puree until smooth. Add tapioca pearls and mix with spoon. Heat mixture over medium heat to thicken or wait about 2 hours until tapioca pearls thicken mixture. Place 2 tablespoons of mixture in corn leaf. Fold leaf and place into bamboo steamer with folded side down. Steam 20 minutes.

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

Water Lily Stir Fry

2007-02-03T17:19:00.001-05:00

Some call it “water lily” or “on choy” but in Thailand and Laos, this green vegetable is called “puk bonge”. Purchase the water lily vegetable at most Asian supermarkets.

Most Thai and Lao people will eat water lilies raw with spicy dishes like the green green papaya salad, lap Lao beef and lap chicken because it cools the tongue. I prefer it raw myself but here is a stir fry recipe given to me from my aunt “Ba Von”.

Stir Fry Recipe: Water Lily
1 tablespoon oil
¼ cup chopped onions
1 tablespoon chopped garlic
1 inch of ginger and sliced thinly
1 teaspoon shrimp paste
2 tablespoons fish sauce
2 tablespoons of oyster sauce or hoisin sauce

Cut 2 inches off the bottom stem and discard. Wash water lily in cold water thoroughly and remove any damaged leaves. Drain excess water. In a small bowl, mix shrimp paste, fish sauce, and oyster/hoisin sauce. Cut the washed water lily 4 inches in length and separate the large stems from the smaller stems. In a wok over high heat, add oil, garlic, onions and ginger. Stir fry until onions are tender. Add the thick stems and stir fry for about 2 minutes, cover with a lid and reduce the heat to medium. After 2 minutes, remove lid and add the tender stems and stir fry for another 2 minutes. Turn heat off and add sauce. Mix sauce with water lily stir fry and serve immediately.

Serve water lily stir fry with sticky rice or jasmine rice.

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

Eggplant Chili Dipping Sauce

2007-01-25T20:05:00.001-05:00

The roasted eggplant chili sauce is my favourite sticky rice dipping sauce over the roasted tomato chili sauce and the classic Thai / Lao hot sauce. The eggplant chili sauce tastes best when the vegetables are roasted over an open fire. But since I don’t have a barbeque, my video shows the roasted method by using an oven.

You can substitute purple eggplants for the Asain green round eggplants. Just chop the purple eggplants into quarters before roasting and chop again into bite size pieces before adding into the mortar and pestle. I like to stir fry purple eggplants.

Vegetarian Recipe: Eggplant Chili Dipping Sauce
5 to 6 Asian green round eggplants
2 cloves garlic with skin
¼ of whole onion or 2 shallots
2 fresh chilies
2 tablespoons fish sauce or 1 tablespoon ba dek
Chopped green onions and cilantro sprigs

If the chilies are small do not roast them in the oven because they’ll burn. Place eggplants, onions and garlic in a roasting pan and broil under high heat for 10 minutes. Flip and broil for another 10 minutes making sure they do not burn. Remove skin of garlic and any burnt areas of the eggplant. Pound garlic, onions, chilies, and eggplant using a Thai / Lao Mortar & Pestle Set until smooth. Add fish sauce or ba dek and mix. Add chopped green onions and cilantro and mix with spoon.

These green Asian eggplants are traditionally in the aw quail stir fry. Serve the eggplant chili dipping sauce with sticky rice or jasmine rice, and lap Lao beef or lap chicken.

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

Thai Lao Fried Shrimp Rolls

2007-01-13T11:22:00.001-05:00

Happy Birthday to my dear friend Marta! What do I give to someone who has everything--health, a loving husband with a successful real estate business, a fulfilling career, and a classy condo? So today I acknowledge and celebrate this day as "Marta Day." When I moved from home to the city to go to school, I did not know a soul. Marta and I met in class and have become friends for 13 years. My 2nd home is a Polish home as Marta, Mamus, Tatus, and Magda quickly adopted me.

Marta hosted the New Year's party and I brought these shrimp roll wraps. If anyone has a chance to go to a Polish party, I highly recommend it because Polish people know how to party! I had the best new year's party ever. Thank you Marta for everything and Happy Birthday!

Appetizer Recipe: Fried Shrimp Rolls
Egg roll wraps
Shrimp that are devein and shell removed except for tail
Salt
Vegetable oil
1 egg

Purchase large egg roll wraps and cut squares from one corner the other create triangle sheets. Season shrimp with salt and optional pepper. Separate egg white from egg yolk. Stir the egg yolk. Take one triangle sheet and place one shrimp so that the tail hangs over sheet. Roll the wrap and tuck in sides. Seal wrap with egg yolk. Heat oil in a pot over medium heat. Submerge shrimp wraps into oil. Stir occasionally. Shrimp will take less than 2 minutes to cook. Remove shrimp from heat and strain excess oil. Serve fried shrimp rolls with the Spring Roll Dipping Sauce or the curry peanut dipping sauce.

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

Lao Pho - Beef Noodle Soup

2007-01-01T12:36:00.002-05:00

Happy New Year! My plans for this year is to publish Thai & Lao Food Recipe Book 2.

Thai pho is called 'Guoi Tiao' so when in Laos, ask for 'Pho' and when in Thailand, ask for 'Guoi Tiao'. This beef noodle soup is the most popular soup in Laos and Thailand. I like to make this soup on new years and weekends because it requires low preparation time, the broth simmers all day, and guests help themselves.

People from the northern region of Laos prefer khao soy which is with minced pork and salted soy beans noodle soup. Khao soy uses wide pho noodles.

For 12 years, everytime I craved pho, would order it at restaurants and was never quite satisfied of the taste. I find the pho soups at restaurants have too much fat and not enough meat, vegetables, herbs and sauce options. Since my parents taught me, I make my own at home and for the price of one pho soup bowl, I could feed a family of 6.

You can stir fry pho noodles to make Pad Thai Pho Noodles. Do not substitute vermicelli noodles for pho noodles. The star anis can also be added to dome kim which is pork and egg in soy sauce.

Pho Soup Broth:
1 pound beef bones
1 tablespoon salt
3 liters water
4 star anis
1/2 of whole onion
24 beef balls

In a large pot, over high heat, add all ingredients except beef balls. Boil 30 minutes. Scoop out dark foam that floats in broth. Cool to room temperature. Refrigerate overnight or until fat hardens. Remove fat and place broth over high heat. Add beef balls and boil.

Side Options of Meat, Vegetables, Herbs, and Sauces:
thinly slice raw beef
Thai basil
fish sauce
chopped cooked tripe
chopped cilantro
shrimp paste
tomato slices
chopped green onions
chili tomato sauce
bean sprouts
lime slices
oyster sauce

Soak pho noodles 30 minutes in cold water and drain. In a large soup bowl, add a handful of noodles. Pour hot water into bowl to cover noodles. After 3 seconds, drain water out. Add desired amounts of meat, vegetables, herbs, and squeezed lime into bowl. Add pho broth and beef balls. Add 1 tablespoon each fish sauce, oyster sauce, chili tomato sauce, and 1/2 teaspoon shrimp paste. Mix soup and enjoy!

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

Fresh Soy Milk

2006-12-25T20:30:00.001-05:00

Merry Christmas! I spent Christmas Eve and Christmas morning with my parents. We "roughed it" in the farm house which I have not slept in for over 13 years. In the morning instead of reheating sticky rice, my dad and I roasted sticky rice with eggs over an open fire just like we use to. Some things don't change and I wouldn't change a thing.

My favourite song for Christmas is "Let There be Peace and Earth and Let it begin with me." May you love yourself and be gentle to yourself so that you can shine and spread your cheer to the world. Peace on earth and let it begin with me / you.

I post this vegetarian drink recipe because every Christmas I over eat. So for one day, I eat nothing but drink fresh soy milk to shed the extra pounds I had gained over the holidays. My parents drink fresh soy milk to lower their cholesterol.

Drink Recipe: Fresh Soy Milk
2/3 cup dry soy beans
6 cups water
1 tablespoon sugar (optional)
1/4 teaspoon salt (optional)

Rinse dry soy beans in water to remove any debris. Add water to cover soy beans and soak for minimun of 8 hours. Drain water and add to blender with 6 cups of water. Blend for about 30 seconds. Drain soy milk through a cheese clothe or a colander that has very small holes. Discard grounded soy beans. Boil the soy milk in medium heat for 15 minutes and make sure soy milk does not boil over. Remove from heat and stir in optional salt and sugar. Serve hot or cold. Use fresh soy milk in the steam bun recipe.

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

Khao Bune Ba - Festive Fish Curry Noodle Soup

2006-12-17T16:11:00.001-05:00

The host of a Lao gathering who calls for a celebration like a birthdays, weddings, new years and Christmas will serve khao bune soup. Khao Bune soup is traditionally made with either fish or pork and I've given you the fish recipe.

If you are serving this soup to Thai or Lao guests they will help themselves so serve the garnish, herbs and sauce in a baffet style. Any left over shredded banana blossoms, shredded red cabbage, Thai basil, and Vermicelli noodle bundles may be rolled into making spring rolls made with rice paper.

For non Thai and Lao guests, I recommend having the individual bowls ready with noodles, garnish and herb. When everyone is at the dinner table, pour the broth into the bowls, add squeezed lime juice and fish sauce. Let the guests mix the soup.

Soup Recipe: Khao Bune Fish Broth
2 lbs grouper or any fresh water white fish like cat fish
2 litres cold water
1 inch galangal
3 kaffir lime leaf
2 inches lemongrass
1 tablespoon salt
2 tablespoons chopped garlic
2 tablespoons oil
1/2 cup chopped tomatoes
2 tablespoons Thai Lao Curry Paste
1 to 1 1/2 cups fresh coconut milk

Side Garnish, Herbs, and Sauce:
Vermicelli noodle bundles
Shredded red cabbage
Shredded long beans
Shredded banana blossoms
Bean sprouts
Chopped green onions and cilantro
Thai basil
Lime wedges
Dried chili flakes
Fish sauce

Making Khao Bune broth: In a pot over high heat, add water, fish, galangal, kaffir lime leaf, lemongrass, and salt. Bring to boil and cook 20 minutes. Remove foam that rises to top. Remove fish from broth and save the broth reduce heat to medium. Once fish cools, remove the bones and skin. Mince the fish meat by using a food processor, mortar pestle, or just a fork.

In a wok over high heat, add oil and garlic. Crisp the garlic before adding chopped tomatoes. Stir fry for 2 minutes. Add minced fish and stir fry for 2 minutes. Add Thai Lao Curry Paste and stir fry for 2 minutes. Add fresh coconut milk and stir fry for 2 minutes.

Add fish coconut curry into reserved fish broth. Bring the heat to maximum when ready to pour red curry fish broth to khao bune noodle serving bowls.

Making Khao Bune soup individual bowls: In a large serving bowl, add 2 vermicelli noodle bundles. Add small handfuls of garnish and herbs. Boil khao bune broth and ladle about 2 cups into bowl or until it just covers the noodles. Add 3 tablespoons fish sauce, 1 tablespoon squeezed lime juice, and 1 teaspoon dried chilies. Mix and enjoy.

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

Mak Bea - Banana Blossom Salad

2006-12-09T09:28:00.001-05:00

I have described how banana leaves are used to make khao dome. Well, banana blossoms or 'mak bea' are used to make unto a salad, added as a filling for rice paper spring rolls, and used to as a garnish for khao bune ba - fish curry noodle soup.

Salad Recipe: Mak Bea – Banana Blossom
1 cup shredded banana blossom
½ teaspoon chopped garlic
½ teaspoon chopped chilies
1 tablespoon squeezed lime
1 tablespoon fish sauce
½ cup chopped green onions and cilantro

In a bowl, add 3 cups of water and 2 tablespoons of squeezed lime. Shred finely, in an angle, of only the purple layers of the banana blossom. Place the shredded banana blossoms into lime water and soak for 15 minutes. Drain water out. Combine with the rest of the ingredients and toss to make the Mak Bea Salad.

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

Long Bean Noodle Salad

2006-12-01T03:27:00.001-05:00

I post this Thai and Lao salad to introduce 'Ba Dek' which is salted fish, sour fish, or cured fish. Basically, it is fresh fish that is cleaned and chopped, mixed with salt and rice, and then covered for about 4 days to cure and sour. You can always find this at Asian supermarkets.

In northern Thailand and Laos, green papaya salads are mixed with salted fish. Another reason for posting this video is to show you how to mix vermicelli noodle with green papaya salads and long bean salads.

Since the fibers of long beans are tougher than green papayas, you must crush the long beans with garlic and chilies until they are in small pieces before adding other ingredients.

Salad Recipe: Long Bean Noodle with Ba Dek
4 chilies
1 clove garlic
1 cup long beans chopped into 1 inch lengths
1/4 cup tomato slices
2 tablespoons squeezed lime
2 tablespoons Salted Gourami Fish (ba dek)
1 teaspoon sugar (optional)
1 teaspoon MSG (optional)
1 to 2 rice noodle bundles (Sin Khao Bune)

Using the Thai / Lao Mortar & Pestle Set, crush chilies and garlic until they are separated. Add chopped long beans and crush with a pestle for 5 minutes. Add the rest of the ingredients in the mortar and mix all the ingredients. Cut rice noodles in half, add into mortar, and mix with spoon.

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

Steam Cassava with Coconut Flakes

2006-11-23T14:33:00.001-05:00

Happy American Thanksgiving! If you link to my stats, at the bottom of the page, you'll notice that Americans view my blog most. So this recipe is for the Canadian neighbours.

I've posted Baked Cassava Dessert Squares but here is the steam version. The presentation is a little different because steamed cassava results to a soft and sticky texture. Therefore, it is necessary to toss the steam cassava squares in coconut flakes to keep the squares separated.

Dessert Recipe: Steam Cassava with Coconut Flakes :
1 batch coconut cassava recipe
Thai Lao stainless steel steamer
coconut flakes

Make a batch of coconut cassava recipe and pour into a baking dish. Add 2 ½ inches water into Thai and Lao steamer bottom pot. Place a steaming layer over the bottom pot. Place baking dish of cassava inside steaming layer. Place lid over steaming layer. Place steamer over maximum heat and steam cassava for 30 minutes. Cool then cut into squares. Toss the cassava squares into coconut flakes and place onto serving platter.

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

Fresh Coconut Milk

2006-11-18T16:36:00.001-05:00

A lot of Thai and Lao recipes, especially dessert recipes, call for coconut milk. Here is how to make fresh coconut milk without the preservatives from packaged store bought coconut milk.

Drink Recipe: Fresh Coconut Milk
Fresh coconut flakes from one coconut
3 cups cold water
Colander or cheese cloth

Place coconut flakes in a colander and a colander in a large bowl. Add cold water into bowl. Use hands to mix and squeeze water and coconut flakes together for 5 minutes. Lift the colander from the bowl so that it does not touch coconut the milk. Squeeze the coconut milk from the flakes and discard the flakes. Make sure the colander or cheese cloth have small holes so that the flakes do not mix in with the coconut milk.

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

Thai & Lao Food Recipe Book

2006-11-14T16:45:00.001-05:00

Depending on the amount of donation, I will mail you the following Thai & Lao Food product(s):
$20 --> Set 1 Thai & Lao Food Recipe Book
$21 --> Set 2 Thai & Lao Food Recipe Book
$33 --> Set 1, Thai & Lao Cooking Videos on DVD and recipe book
$35 --> Set 2, Thai & Lao Food video on DVD and recipe book
$60--> Set 1 Thai & Lao Cooking Videos and recipe book + Set 2 Thai & Lao Food videos and recipe book

Thai hair sticks are included in every set of dvds and recipe books until supplies last.

To mail me a donation, email me and ask for my address.

List of Recipes from the set 1 Thai and Lao Food Recipe Book and the Thai & Lao Cooking Videos DVD :
Rice:
1. Jasmine Rice
2. Fried Rice
3. Sticky Rice - Glutinous Rice
4. Black Sticky Rice

Appetizer Recipes:
5. Grilled Sticky Rice with Egg
6. Classic Thai / Lao Hot Sauce
7. Dried Squid
8. Prepare Banana Leaves
9. Khao Dome - Sticky Rice in Banana Leaves
10. Sweet Tamarind & Seeds
11. Fresh Peanuts
12. Rice Paper Spring Rolls
13. Spring Roll Dipping Sauce
14. Crushed Toasted Peanuts

Soups & Salads:
15. Jasmine Rice Porridge
16. Glass Noodle & Shrimp Soup
17. Green Mango Salad
18. Shredding Green Papaya or Green Mango
19. Green Papaya Salad
20. Seafood Salad

Main Dish:
21. Stir Fry Pho Noodles
22. Ground Toasted Sticky Rice
23. Lap Lao Beef
24. Thai / Lao Curry Paste
25. Chicken Curry with Green Beans & Bamboo
26. Chicken & Shrimp Curry Skewers
27. Roasted Tomato Chili Sauce
28. Dome Kim

Dessert Recipes:
29. Coconut Custard
30. Black Sticky Rice & Custard
31. Bake Cassava
32. Sticky Rice & Mango
33. Hot Coffee with Sweetened Condensed Milk
34. Ice Coffee with Sweetened Condensed Milk
35. Lao Pho - beef noodle soup

Coconut Flakes

2006-11-11T09:11:00.001-05:00

Today is Remembrance Day which is the 11th month and 11th day. On the 11th, hour World War II ended. Canada has a moment of silence to honour the veterans of World War II. I get emotional during this time because Canadians benefit from the soldiers' courage in fighting for this great country. Today I honour the veterans and the Canadian soldiers. Thank you for your courage and love for Canada.

When people think of Canada, they think of snow flakes. Yes, Canada has lots of snow. So day I post coconut flakes that are used to make fresh coconut milk and to garnish over dessert recipes like steam cassava with coconut flakes.

Instructions on making Coconut Flakes:
1 coconut
1 coconut grater

Take one coconut and put in your hand or on a table so that the ends of the coconut is facing east and west. Take a strong, heavy knife and chop in the middle until the coconut cracks. Drain coconut juice in a glass. Separate the coconut in half and use the grater to grate the coconut meat. Stop grating when you see the brown bark. For best presentation, avoid mixing any brown coconut bark with the coconut flakes.

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

Black Bean Coconut Drink

2006-11-06T18:44:00.001-05:00

Thailand and Laos climate is hot year round and this cold drink refreshes and serves as an excellent light dessert.

Drink Recipe: Black Bean Coconut
1 cup dry black beans
1 teaspoon salt
2 litres water
1 cup sugar
2 cups fresh coconut milk
Ice

Soak black beans over night in cold water. Drain water from beans. In a large pot over high heat add beans, water, salt, and sugar. Stir to dissolve sugar. Bring to boil then to reduce medium heat and cover with lid. Stir occasionally and cook for 45 minutes. Make sure bottom of pot does not burn. Turn heat off. Add fresh coconut milk into pot and cool. Serve in a tall glass with ice and spoon.

I add left over black bean coconut drink to cook with sticky rice for the sticky Rice & Mango recipe. It gives the rice a nice purple colour and the beans add texture and protein to the dessert.

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

Beef Stir Fry

2006-11-01T06:53:00.001-05:00

Most Thai and Lao children first learn how to cook sticky rice or jasmine rice before other dishes. However, the beef stir fry was my first dish when I was 11 years old. This shows you how simple it is to make this dish. Make sure that cooking time does not exceed 3 minutes.

Stir Fry Recipe: Beef Stir Fry
2 cups chopped beef
1 tablespoon oil
1 tablespoon chopped garlic
1 tablespoon soy sauce
1 tablespoon oyster or hoisin sauce
1/2 cup snow peas
1/2 cup chopped sweet red peppers
1/4 cup chopped red onions

Add chopped beef, garlic, soy sauce and oyster sauce. Mix thoroughly together and marinate for 1/2 hour. In a wok, over high heat, add oil and marinated beef. Stir fry until 50% of beef is cooked. Add onions and stir fry for 1 minute. Add snow peas and sweet peppers and stir for 2 minutes. Stir fry beef should not take longer than 3 minutes.

Serve with sticky rice or khao chow and the Classic Thai / Lao Hot Sauce.

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

Sour Fruit Dipping Sauce

2006-10-26T07:41:00.001-04:00

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.

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

Sin Khao Bune - Vermicelli Noodle Bundles

2006-10-21T09:52:00.001-04:00

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 cup of noodles.
6. Wrap hanging noodles around pointer and middle fingers to make a bundle.
7. Let noodle drain in a colander for bundles to set and hold their shape.
8. Lightly cover noodle bundles with plastic wrap to keep from drying.

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

Eggplant in Fish Sauce Stirfry

2006-10-15T08:51:00.001-04:00

My aunt came to visit from Australia and she shared with me her eggplant recipe. Thank you "Ba Von" for this simple and delicious recipe.

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.

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

Squash with Thai Lao Custard

2006-10-09T08:58:00.001-04:00

Happy Thanksgiving Canada! Every year I would bake pumpkin pie from scratch. This year, because of my blog, 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.

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

Fish stuffed with Thai & Lao herbs

2006-10-04T19:03:00.001-04:00

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, place over grill for 40 minutes and flipping fish over a couple of times.

Serve with sticky rice or Thai jasmine rice and the Classic Thai / Lao Hot Sauce .

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

Watermelon Seeds

2006-10-01T09:11:00.001-04:00

Should anyone take a bus ride from Bangkok to Sakon Nakhon, Thailand, purchase some watermelon seeds for the road. That is what I did because the bus ride is about 8 hours long.

I can snack on watermelon seeds forever. The most important tip is to break the shell of the watermelon seed by using your back teeth because the seed is very hard.

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

Lap Chicken

2006-09-26T18:22:00.001-04:00

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.

Black Sticky Rice & Coconut Custard Dessert

2006-09-20T18:40:00.001-04:00

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.

Dome Kim - Pork & Egg in Soy Sauce

2006-09-14T19:33:00.000-04:00

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.

Coconut Custard Dessert

2006-09-08T08:50:00.000-04:00

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.

Grilling Sticky Rice with Egg

2006-09-01T19:10:00.001-04:00

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.

Thai Lao Black Sticky Rice

2006-08-24T07:21:00.001-04:00

Thai Lao Black Sticky Rice is also known as "Khao Gum". Some people call it "purple sticky rice" or "wild sticky rice". Black sticky rice is usually made into dessert or eaten as a main meal. You can also use black sticky rice to make Khao Dome which is coconut sticky rice wrapped in banana leaf.

Make sure, when purchasing black sticky rice, that the label reads "Glutinous" and that it is a product of Thailand. The method of cooking black sticky rice and white sticky rice is the same...by using a bamboo steaming basket and steaming pot. Black sticky rice will stain the bamboo basket and your hands. Do not wash the bamboo basket with soap. The stain will naturally fade over time.

Instructions on how to cook Black Sticky Rice:
Mix black sticky rice with white sticky rice. For one cup of black sticky rice, add two cups of white sticky rice. Soak over night. Steam for 40 minutes.

I have posted Khao Sung Ga Ya which is black sticky rice with coconut custard dessert.

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

Thai Chicken Curry with Long Beans and Bamboo

2006-08-18T18:35:00.000-04:00

Curry dishes are best serve with Khao Chow (jasmine rice) rather than sticky rice.

I like this dish served with sin khao bune (rice noodle) to make a hot noodle salad: into a bowl, add sin khao bune and spoon the chicken curry over top; add extra chopped Thai basil, cilantro, green onions, and bean sprouts.

Stir Fry Recipe: Thai Chicken Curry with Long Beans and Bamboo
1 tablespoon chopped garlic
1 tablespoon oil
¼ cup chopped bamboo shoots
¼ cup chopped long beans
¼ cup chopped tomatoes
1 cup chopped chicken
½ cup fresh coconut milk
1 tablespoon red Thai Lao Curry Paste
1 to 2 sprigs of chopped Thai basil
2 tablespoons fish sauce

Boil chopped bamboo shoots for 30 minutes to remove yellow colouring. Drain water from bamboo and set bamboo aside. In a wok over high heat, add oil and garlic. Stir until garlic is crisp. Add chicken and stir until cooked. Add tomatoes and stir for one minute. Add fresh coconut milk, bamboo, long beans and curry paste. Stir for 2 minutes. Turn heat off. Add fish sauce and Thai sprigs. Stir again and serve immediately.

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.

Fresh Peanuts

2006-08-13T17:54:00.001-04:00

I love snacking on fresh peanuts. I serve peanuts as an appetizer. Raw or fresh peanuts are not common and not many Asian supermarkets carry them. Raw peanuts are smaller and taste sweeter than peanuts used for roasting. The reason is because the peanuts are harvested about two months earlier than peanuts for roasting. Fresh peanuts taste like sweet corn.

Instructions on cooking Fresh Peanuts:
Wash the peanuts in cold water and drain. Add two inches of water and one tablespoon of salt in a large pot and bring to boil. Add the peanuts and cook for 30 minutes. Remove peanuts and allow to cool before eating.

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

Sticky Rice & Mango Dessert

2006-08-07T18:50:00.000-04:00

A great way to use up left over sticky rice is to make the Sticky Rice & Mango dessert.

Dessert Recipe: Sticky Rice & Mango
1 cup fresh coconut milk
1/4 to 1/2 cup sugar
3 cups cooked sticky rice
1 ripe mango

In a pot, over medium heat, add coconut and sugar. Stir until sugar dissolves. Add sticky rice and stir until fresh coconut milk absorbs into sticky rice. Remove from heat and cool to room temperature. Remove skin of mango, cut into bit size pieces and discard the mango pit. Dish sticky rice on to a serving bowl or plate. Add mango slices over rice and serve.

I like to add left over black bean coconut drink to cook with the sticky rice. It gives the rice a nice purple colour and the beans add texture and protein to the dessert.

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.

Sweet Tamarind & Seeds

2006-08-01T18:53:00.000-04:00

I love sweet tamarind and toasted tamarind seeds. My dad eats sweet tamarind with sticky rice as an appetizer and dessert but I like tamarind plain.

Sweet Tamarind may be purchased at Asian supermarkets. Take one tamarind pod and break the shell. Remove the shell and the strings. Eat the tamarind pulp but do not eat the tamarind seeds yet. Place the tamarind seeds in a pan over medium heat. Shake the seeds occasionally while toasting the seeds for five minutes. Once the seeds cool, crack the outer shell using your teeth and remove the outer shell with your hands. You must first toast the seeds or the shell will be difficult to crack. Do not eat the shell but carefully chew on the hard tamarind seed.

These instructions are 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.

Pad Thai Pho Noodles

2006-07-26T16:53:00.000-04:00

My fans have been asking for this recipe from day one of blogging. So here is everyone's favourite recipe. The most important thing here is to cook in high heat, that is, between medium and maximun heat. When purchasing pho noodles, make sure the label of the noodle package reads "Rice Sticks" and "Pho". Use pho noodles to make Lao Pho - beef noodle soup.

Stir Fry Recipe: Pad Thai Pho Noodles
1 handful of rice stick pho noodles soaked in luke warm water for 2 to 3 hours.
1 tablespoon oil
1 tablespoon garlic
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hot chili sauce
3 cups chopped baby bok choy, snow peas, sweet red peppers

Ingredients for Egg Strips:
1 egg
1 tablespoon soy sauce
1 tablespoon oil
1 teaspoon garlic

To make fried egg strips, in a small bowl mix egg and soy sauce. In a wok of high heat, add oil and garlic. Stir for 30 seconds and pour egg mixture into wok. Cook evenly and flip the egg in half and flip again to cook other side. Remove from wok. Once cooled, sliced into strips. Egg strips are also used in the Fried Rice recipe.

To make pad Thai noodles, drain the water from the soaked noodles. In a wok of high heat, add oil and garlic. Add noodles and soy sauce, oyster sauce and chili sauce. Stir quickly. Add chopped vegetables and stir quickly. If the noodles look dry and not yet cooked add ½ cup of water and mix again for another minute. Pour noodles into serving dish and top with fried egg strips. Pad Thai Noodles should not take more than 5 minutes to cook. Serve immediately.

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.

Green Mango Salad

2006-07-19T19:42:00.001-04:00

I shred the green mango like the green papaya; I use only a sharp knife. I make the green papaya salad with the use of a Thai / Lao Mortar & Pestle Set but DO NOT use a mortar and pestle to make the green mango salad.

Salad Recipe: Green Mango Salad
1 cup shredded mango
2 tablespoons crushed toasted peanuts or ground toasted sticky rice
2 tablespoons chopped red onions
1 chopped chili (optional)
2-3 tablespoons sugar
3 tablespoons fish sauce
1 teaspoon shrimp paste

In a bowl, add sugar, fish sauce and shrimp paste. Stir until sugar is dissolved. Add chilies and red onions and mix. Add mixture to a bowl of shredded mango and toss. Top with crushed toasted peanuts or ground toasted rice. Alternatively you can use the sour fruit dipping sauce. to make this green mango salad

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

Khao Chow - Thai Jasmine Rice

2006-07-13T22:00:00.000-04:00

Khao Chow or Thai Jasmine rice or steam rice is most popular in southern Thailand. However, in northern Thailand and Laos, it is very common to cook both Thai Jasmine rice and sticky rice. I prefer Thai Lao Sticky Rice.

Recipe for Khao Chow- Thai Jasmine Rice
1 cup Thai Jasmine Rice
1 1/3 cup cold water

Rinse rice with cold water and drain. Repeat at least three times until the water drains clear. Add 1 1/3 cup of cold water or until the water is 1 centimeter above the rice. Set the stove element to medium heat. Place the pot on top of the element and place a lid over the pot. Cook for 20 minutes. Turn stove element off and let rice set for another 10 minutes. Remove lid and serve rice.

Use Thai jasmine rice to make Fried Rice and Jasmine Rice Porridge.

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.

Thai Lao Glass Noodle Shrimp Soup

2006-07-08T11:15:00.000-04:00

In Lao, glass noodle is called "sin lon". When purchasing glass noodles make sure the ingredients listed on the package shows only mung bean and water. Glass noodles are often used in salads, soups, and fried spring rolls. Do not use pho noodles or sin khao bune - rice noodles with this recipe.

Soup Recipe: Glass noodles and shrimp
2 bundles glass noodles
4 cups water
½ teaspoon salt
1 piece lemongrass
1 lime kaffir leaf
1 chopped chilies (optional)
4 tomato pieces
8 mushroom pieces
8 shrimps
8 baby bok choy bunches
1 tablespoon oyster, mushroom or bean sauce
2 tablespoons fish sauce
2 tablespoons chopped green onions
2 tablespoons chopped cilantro

Place 2 bundles of glass noodles in a bowl. Pour warm water to cover the glass noodles. Wait for 15 minuets. Remove the string from the bundle and cut the noodles in half. Divide the glass noodles into 4 separate bowls.

In a pot over high heat, add 4 cups of water. Add salt, lemongrass, kaffir leaf and optional chilies. Once the water boils, add tomatoes, mushrooms, shrimps, baby bok choy, oyster sauce and fish sauce. Stir until the shrimp is cooked which is about 2 minutes. Remove and discard the lemongrass and kaffir leaf from the soup. Pour soup over 4 individual bowls. Make sure each bowl has equal portions of tomatoes, mushrooms, shrimps, and baby bok choy. Garnish with chopped green onions and cilantro.

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.

Thai Lao Chicken & Shrimp Curry Skewers

2006-07-01T08:57:00.001-04:00

Happy 139th Birthday Canada! I love Canada and I celebrate today with a barbecue recipe. Serve the chicken and shrimp skewers with Thai Lao Sticky Rice or Khao Chow which is Jasmine rice.

Barbecue Recipe: Chicken & Shrimp Curry Skewers
1 tablespoons Thai Lao Curry Paste
3 tablespoons cup fresh coconut milk
1 tablespoon sugar (optional)
1 tablespoon fish sauce (optional)
1 cup thinly sliced chicken breast or
1 cup shrimp with shell and vein removed
Wooden skewers

In a small bowl add the Thai Lao curry paste, fresh coconut milk, sugar, and fish sauce. Mix all ingredients together. Add the curry mixture to the thinly sliced chicken breast and mix. Leave to marinade in the refrigerator for 1 hour. Repeat the curry mixture and mix with shrimp and marinade for 1 hour. Soak wooden skewers in cold water for 1 hour to prevent them from burning. Pierce the shrimp with the skewers and place on top of a grill. Repeat with the curry chicken breast. Grill on a barbecue or boil under high heat in the oven for two minutes per side. Serve the chicken and shrimp curry skewers with either the Classic Thai / Lao Hot Sauce, the Roasted Tomato Chili Sauce or the curry peanut dipping sauce.

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

Thai Lao Ice Coffee

2006-06-29T20:30:00.001-04:00

It is summer time in Canada and that means Ice Coffee with Sweetened Condensed coffee. For the long drive away from the city, I take ice coffee with me on the road.

Drink Recipe: Ice Coffee with Sweetened Condensed Milk
2 tablespoons ground coffee
1/2 cup hot water
1-2 tablespoons of sweetened condensed milk
1/2 cup ice cubes or crushed ice

In a stainless steel coffee filter, add 2 tablespoons of coffee. Screw the smaller filter into the coffee filter. Add 1 to 2 tablespoons of sweetened condensed milk into a drinking glass. Place filter on top of the drinking glass. Pour hot water into the filter. Once hot water has filter through, remove the filter from the glass. Stir the sweetened condensed milk to dissolve into coffee. Add ice with coffee and stir again.

Hot Coffee is made the same way but excluding the ice. The ice coffee with sweetened condensed milk recipe and a picture of the stainless steel coffee filter are in my Thai & Lao Food Recipe Book.

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

Thai Lao Curry Paste

2006-06-28T18:54:00.001-04:00

The Thai Lao Curry paste is often cooked with fresh coconut milk to make a curry dish like:
chicken curry
chicken & shrimp curry skewers
fish curry noodle soup

When purchasing any Thai and Lao curry pastes, make sure the ingredients, that are listed below, are included.

Dipping Sauce Recipe: Thai Lao Curry Paste
1 kaffir lime leaf chopped
1 tablespoon chopped galangal
1 tablespoon chopped garlic
1 tablespoon chopped lemongrass
1 tablespoon chopped red onions
1 tablespoon salt
1 teaspoon shrimp paste
1-2 teaspoons chili powder

Place all ingredients in a Thai / Lao Mortar. Using a pestle, pound the ingredients in the mortar until a paste is formed. Store curry paste in the refrigerator or freezer.

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

Khao Dome (coconut sticky rice in banana leaves)

2006-06-18T14:50:00.000-04:00

In the honour of Father's Day, I post this Khao Dome recipe. Khao Dome is my dad's favourite appetizer. He doesn't like coconut but makes an exception for Khao Dome.

I also honour my grandfather in Paksan Laos. He is in his 100th year! He wakes up before dawn everyday and walks to Wat Lao (Buddhist Temple). Khao Dome would be one of the items he would offer the monks.

In the honour of my father and grandfather because of their wisdom, guidance and love, I post this Thai / Lao traditional recipe. Happy Father's Day!

Recipe for Thai / Lao Khao Dome:
1 cup sticky rice
1 cup fresh coconut milk
1/3 cup sugar
1 plantain sliced
1 package Banana Leaves, washed & trimmed

1. Take one cup of Lao sticky rice. Rinse and drain several times in cold water to remove any debris. Add cold water to cover sticky rice. Let sticky rice soak in cold water overnight or for at least 4 hours.
2. Place a sauce pan over medium heat. Add fresh coconut milk and sugar into sauce pan. Stir to dissolve sugar.
3. Drain water from the sticky rice. Add Sticky rice into sauce pan.
4. Stir rice until coconut milk is absorbed and resembles a thick porridge.
5. Turn heat off and let rice cool.
6. Remove the skin from the plantain. Slice the plantain into nine pieces.
7. Take a sheet of a Banana Leaf that is about the size of a standard paper (8.5"x11").
8. Add one heaping tablespoon of rice into Banana Leaf.
9. Add one slice of plantain over rice
10. Add another heaping tablespoon of rice over plantain.
11. Fold banana leaf as if you are wrapping a gift box.
12. Add two inches of water into the steaming pot. Place the steaming pot on a stove element set to high heat. Place steaming basket into steaming pot. Add Khao Dome in the steaming basket. Place a lid over Khao Dome. Steam Khao Dome 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.

Preparing Banana Leaves

2006-06-15T23:16:00.000-04:00

Bananas grow in abundance in Thailand and Laos. The leaves are used to wrap food for steaming ‘Khao Dome’ and ‘Moke Pha’ dishes. ‘Khao Dome' is coconut milk and Thai Lao Sticky Rice steamed in banana leaf. ‘Moke Pha' is steamed fish with herbs and egg. Try the Fish with Thai Lao Herbs recipe by wrapping the fish in banana leaves and steaming for 40 miniutes.

Corn leaves can also be steamed to make a corn wrap dessert.

Banana leaves are used in Thailand and Laos for steaming, storing, and packaging. Banana leaves may be purchased from an Asian supermarket in the frozen section.

Instructions on how to Prepare Banana Leaves:
1. Thaw the frozen banana leaves for about two hours in room temperature
2. Remove the banana leaves from the packaging
3. Remove the amount you need and re-package and re-freeze the rest
4. Rinse the leaves in cold water to soften them and to remove any debris
5. Wipe the leaves with a cloth on both sides to remove excess water
6. Use a pair of scissors to remove any yellow colour and tears along the perimeter
7. Tear the banana leaf, if necessary, to the size of a standard paper, (8.5” x 11”)

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.

Thai Lao Seafood Salad

2006-06-10T15:49:00.000-04:00

The Thai Lao Seafood salad dish is commonly known as ‘Yum Talay’. When making this dish, do not overcook the seafood which will result to a chewy and rubbery texture…big mistake! Serve the seafood salad with Thai Lao Sticky Rice or Khao Chow which is jasmine rice.

Recipe for the Thai / Lao Seafood Salad:
1 cup fresh or frozen raw squid or cuttlefish
1 cup fresh or frozen raw shrimp
1 cup fresh or frozen raw mussels
¼ cup chopped sweet red peppers
¼ cup chopped green onions
¼ cup chopped cilantro
¼ cup chopped mint
1 chopped chili
3 tablespoons fish sauce
3 tablespoons freshly squeezed lime

If using frozen seafood, thaw overnight in the refrigerator and then rinse in cold water and drain to remove any residue. If using fresh seafood, also rinse them in cold water and drain to remove any residue. Bring water to boil in a large pot. Submerge squid or cuttlefish into the boiling water for up to one minute. Submerge shrimp for up to two minutes and mussels for up to three minutes. Drain the seafood and combine them into a large mixing bowl. Cool seafood to room temperature or keep refrigerated until ready to mix. Add the remaining ingredients into the cooked seafood bowl and mix well. Garnish with extra mint.

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.

Cooking Dried Squid

2006-05-27T11:35:00.001-04:00

The Thai / Lao men like to eat dried squid as an appetizer with Lao sticky rice, the classic Thai / Lao hot sauce , and beer. With beer, the Dried Squid is the appetizer of choice for the Thai / Lao men unlike the 'beer and peanuts’ in North America.

The Thai and Lao people preserve food with salt and dry food in the sun. The Dried Squid can be purchased at an Asian supermarket. Barbecue the Squid over a grill or broil under high heat for about 3 minutes. Serve the dried squid with the classic Thai / Lao hot sauce or roasted tomato chili sauce. The Dried Squid is extremely chewy.

Also watch the Classic Thai / Lao hot sauce, the Cooking Lao Sticky Rice, and the barbecue videos.

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

Thai Jasmine Fried Rice

2006-05-14T14:11:00.000-04:00

I poste this recipe in honour of Mother's Day. This Thai Lao recipe is my mother's specialty. From my mother's love, class, and pride, I share her Thai Jasmine Fried Rice recipe with you. Happy Mother's Day!

Stir Fry Recipe for Thai Jasmine Fried Rice - Pad Khao Chow:
1 sprig of Thai basil chopped
1 sprig for green onion chopped
3 cloves garlic chopped
1 egg
½ cup of frozen peas and carrots thawed
2 cups Thai jasmine rice cooked - Khao Chow
2 tablespoons oil
2 tablespoons oyster sauce
3 tablespoons soy sauce

Instructions on making Fried Egg Strips: Crack an egg into a small bowl, add 1 tablespoon of soy sauce and mix with a fork. Set the stove element to high heat and place a wok over the element. Add 1 tablespoon of oil and garlic into the wok. Add the eggmixture and swirl the egg around the wok. Fold the fried egg in half then flip it again to cook the other side. Place the fried egg on to a cutting board. Once the fried egg is cooled, cut in half and slice the egg finely and thinly into long strips. Fried Egg Strips are also used in Pad Thai Pho Noodles

Instructions on making Thai Jasmine Fried Rice: Set the stove element to high heat and place a wok over the element. Add 1 tablespoon of oil and garlic into the wok. Add the thawed vegetables and mix for 1 minute. Add the cooked jasmine rice. Add 2 tablespoons each of oyster sauce and soy sauce. Mix to incorporate all ingredients and break out the jasmine rice clumps. Once the rice is broken, add chopped Thai basil and green onions. Place the fried jasmine rice into a serving bowl and top with the fried egg strips.

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.

Baked Cassava Dessert Squares

2006-05-09T20:35:00.000-04:00

In my video, I show the method used in Thailand and Laos which is finely grating fresh cassava. You can purchase grated frozen cassava but you’ll need to first thaw the packages before mixing the cassava with the other ingredients. The cassava mixture may be steamed and then tossed into coconut flakes. Check out steam cassava with coconut flakes

Recipe for Baked Cassava Dessert Squares:
3-4 cups of cassava finely grated
1 egg (optional)
1 cup sugar
1 ½ cups fresh coconut milk

Mix all ingredients together in a large boil. Pour the cassava mix into a 7 x 10 inches baking pan. Bake in the oven in 350 degrees Fahrenheit for about 50 minutes or until the center of the dessert is firm. Cool and then cut into squares.

Thai and Lao ways are always from scratch so my Thai & Lao Food video shows you the fresh and tastier method.

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.

Roasted Tomato Chili Sauce

2006-05-01T22:55:00.000-04:00

The Roasted Tomato Chili Sauce is excellent for dipping barbecue meat and Lao sticky rice The Thai and Lao method would be to barbecue the vegetables over an open fire or coal. In my video, you'll see that I've broiled the vegetables in an oven. The roasted tomato chili sauce and the eggplant chili sauce are the gourmet version of the Classic Thai / Lao Hot Sauce.

Vegetarian and Dipping Sauce Recipe: Roasted Tomato Chili Sauce
3 chilies
2 garlic cloves with skin
¼ of a whole onion
¼ of whole red pepper
1 tomato
2 sprigs of cilantro
2 sprigs of green onions
2-3 tablespoons fish sauce

Place chilies, garlic with skin, onion, red pepper and tomato in a roasting pan. Broil under high heat for about 15-20 minutes. Remove from oven. Remove chilies and garlic from the pan and flip over the other vegetables. Broil again for another 15 more minutes. Remove from the oven and allow vegetables to cool.

In a Thai / Lao Mortar & Pestle Set, add garlic without the skin, and add chilies. Pound with a pestle until chilies and garlic are smooth. Add onions and pound until smooth. Remove skin from red pepper, cut into pieces, and pound until smooth. Remove skin from tomato, cut into pieces, discard the core, and pound until smooth. Add chopped cilantro and green onions. Add 2 to 3 tablespoons of fish sauce. Mix the ingredients until all are incorporated.

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.

Lap Lao Beef

2006-04-21T00:26:00.000-04:00

Lap Lao is the national food dish of Laos. It is like a salad dish with meat and Thai Lao herbs tossed together. You can make Lap Chicken, fish, and shrimp. The mint and the Ground Toasted Sticky Rice are the two ingredients that must be in all lap Lao dishes.

Salad Recipe: Lap Lao Beef
1 cup thinly sliced beef that is barbecued to medium rare
¼ cup thinly sliced tripe (optional)
½ teaspoon chopped galangal
1 chili chopped
1 tablespoon chopped green onions
1 tablespoon chopped cilantro
2 tablespoon chopped mint
1 kaffir lime leaf
½ teaspoon chopped lemongrass
2 -3 tablespoon fish sauce
2 -3 tablespoon squeezed lime
½ teaspoon MSG (optional)
1 tablespoon Ground Toasted Sticky Rice

Serve Lap Lao beef with sticky rice or Khao Chow which is jasmine rice . A lot of chopping is involved but the hard work is worth it. Also watch the Lap Chicken video.

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.

Ground Toasted Sticky Rice

2006-04-18T21:26:00.000-04:00

In order to make the Lap Lao Beef and the Lap Chicken dishes, which are the Lao national dishes, you MUST have ground toasted sticky rice. Ground toasted sticky rice is also used in the Green Mango Salad dish. Do not toast with cooked Thai Lao Sticky Rice.

Recipe for Ground Toasted Sticky Rice:
1. Toast sticky rice over medium heat in a pan.
2. Shake the pan often to prevent the rice from sticking to the pan.
3. Once the rice is toasted to dark brown, remove from heat.
4. Coarsely grind the rice using a Thai / Lao Mortar & Pestle Set or a coffee grinder.
5. Make sure the rice is coarsely and not finely grounded.

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.

Jasmine Rice Porridge

2006-04-09T23:21:00.000-04:00

Jasmine Rice Porridge is the Thai / Lao equivalent for comfort food. Jasmine rice porridge is traditionally served for breakfast or as an appetizer. Use leftover Khao Chow which is jasmine rice from the night before and make a delicious breakfast in the morning.

Jasmine rice porridge also seems to be the Thai / Lao remedy for those who have fallen ill. You can cook chicken pieces with the garlic and oil before adding them to the rice in order to make chicken soup. Miraculously this remedy works! This dish is the Thai and Lao version of the Asian "congee soup".

Soup Recipe: Jasmine Rice Porridge
2 cups water
1 cup cooked Thai Jasmine rice or ¼ cup uncooked rice.
1 clove garlic thinly sliced
1 tablespoon oil
1 teaspoon soy sauce
1 teaspoon chopped green onions and cilantro

In a pot, bring two cups of water to boil and then add cooked jasmine rice. Reduce heat to medium setting. In another pan, heat oil and add garlic and cook until dark yellow. Add crisp garlic to cooking Thai Jasmine rice. Continue cooking and stirring until the porridge resembles a thick soup. Pour into a serving bowl. Add soy sauce to the jasmine rice porridge and mix. Garnish with chopped green onion and cilantro.

If you like this, you'll love the gourmet version...Chicken Rice Noodle Porridge.

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.

Spring Rolls made with Rice Paper

2006-04-05T22:05:00.000-04:00

These spring roll appetizer are so easy to make and very healthy because it is not deep fried. Fill the rice paper with anything you want. Also see wet rice paper spring rolls

In my video, you’ll see that I made a vegetarian spring roll filled with lettuce, carrots, avocado, green onions, long green beans, snow peas, mint, cilantro, and baby mixed greens. Traditional spring rolls are filled with sin khao bune (vermicelli noodles), pork, herbs and banana blossoms.

Instructions on how to make Spring Rolls:
1. Place a damp cloth over a flat surface.
2. Submerge a rice paper into hot water for less than 4 seconds.
3. Place the soft rice paper on to the damp cloth
4. Fill rice paper with vegetables and arrange neatly.
5. Roll the rice paper while tucking in vegetables .
6. Fold in the sides and finish rolling.
7. Roll and complete two rotations.

lf the spring rolls are made prior to serving, place the damp cloth over the spring rolls to keep the rice paper moist. Garnish the spring roll sauce with Crushed Toasted Peanuts.

Also see the wet rice paper spring rolls, spring roll dipping sauce, the toasting peanuts, and the appetizer recipe sites.

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.

Spring Roll Dipping Sauce

2006-04-05T21:16:00.000-04:00

The Spring Roll Dipping Sauce recipe is a popular Thai Lao salad dressing. Because this sauce is so good, you'll want to double dip. Therefore, each person must have his own spring roll dipping sauce sprinked with crushed toasted peanuts.

Dipping Sauce Recipe: Spring Roll Dipping Sauce
1/2 cup water
1/2 cup rice vinegar or juice of squeezed lime
1/2 cup sugar
1/3 cup fish sauce
1 garlic clove minced
1 teaspoon dried crushed chilies

In a sauce pan heat the water and vinegar to dissolve the sugar. Once sugar is dissolved, add garlic, chilies and fish sauce. Once cooled, this sauce can be stored in the refrigerator for a long time.

Also related are the Toasting Peanuts and Spring Rolls made with Rice Paper videos.

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.

Toasting Peanuts

2006-04-03T18:20:00.001-04:00

Toasted, Roasted Peanuts are used as garnish over salads, dipping sauces, and noodles. It adds that "bitter crunch" to your bite. I love it!

Make sure you do not purchase whole fresh peanuts; purchase whole roasted peanuts where you have to individually remove the shell and membrane. Do not roast salted peanuts--it removes the authenticity. Always garnish with crushed toasted peanuts. The only dish that could pass for using whole toasted peanuts is over pad Thai noodles.

Instructions: Toast unsalted peanuts in a shallow pan over medium heat. Often shake the pan or stir the peanuts with chopsticks. Stop toasting when 75% of the peanut surface is dark. Use a Thai / Lao Mortar & Pestle Set to crush the peanuts into separate pieces.

Also watch related videos like Spring Roll Dipping Sauce and Spring Rolls made with Rice Paper.

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

Hot Coffee, the Thai / Lao Way

2006-04-02T19:26:00.000-04:00

This individually filtered coffee is commonly known as "Vietnamese Coffee". This coffee drink is mixed with a teaspoon of Sweetened Condensed Milk. The Thai / Lao coffee is commonly served hot or cold with ice.

Thailand and Laos sweeten and whitened their coffee with sweetened condensed milk instead of sugar and milk or cream.

The ice coffee is made the same way but adding ice over hot coffee.

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

Cooking Lao Sticky Rice

2006-04-02T13:55:00.000-04:00

Sticky Rice is the preferred rice for Laos and northern Thailand. Sticky Rice is best serve with Classic Thai / Lao Hot Sauce and Lap Lao Beef.

You must serve at least one of the sticky rice dipping sauces when you serve sticky rice:
Roasted Tomato Chili Sauce
Classic Thai / Lao Hot Sauce
Eggplant Chili Sauce
Jeow Ba Dek

Unlike Khao Chow which is jasmine rice, sticky rice is always served in a bamboo basket, as seen in the video below. It is traditionally eaten with your hands. The rice should not stick to your fingers when properly cooked. If the rice sticks to your hands, next time, reduce the cooking time because each crop of rice is different.

When purchasing sticky rice, make sure the label states "Glutinous" and that the rice is a product of Thailand.

How to cook Sticky Rice:
1. Rinse the glutinous rice several times to remove any debris.
2. Soak the rice in luke warm water for at least 4 hours or over night.
3. Pour soaked rice into a bamboo steaming basket. If there are any left over sticky rice, separate them into little pieces and dropped on top of the soaked rice. Cover the rice with a lid.
4. Add 2 inches of water into the steaming pot.
5. Place the bamboo steaming basket into the pot.
6. Once the water boils, start cooking time for 20 minutes.
7. Carefully remove the steaming basket from the pot and flip the rice.
8. Cook for another 5 minutes.
9. Mix the rice thoroughly.
10. Serve sticky rice in a bamboo basket, as seen in the picture below.

Left over sticky rice is also used in dessert recipes like sticky rice & cango and khao dome. Aso use left over sticky rice to make grilled sticky rice and egg. Mix white sticky rice with black sticky rice to make khao sung ga ya dessert which is sticky rice with coconut custard.

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.

Coconut Custard

Green Papaya Salad

2006-03-20T23:46:00.000-05:00

The most popular salad dishes is the Green Papaya salad. I like it spicy--5 chilies at least! On the first bite your tongue should experience extreme heat, salt, sour and sweet all at once. It is invigrating! If its too spicy chew on water lily greens

To make green papaya noodle salad: Double the amount of fish sauce, shrimp paste, lime, sugar and dried shrimp in the mortar. Dish the green papaya salad into a bowl and toss with sin khao bune (rice noodle) before serving. Watch the video of the long bean noodle salad recipe to see how to incorporate the rice noodles.

Salad Recipe: Green Papaya Salad
1-4 chilies
1 garlic cloves
3 cups shredded green papaya (watch video: Shredding Green Papaya)
1/2 cup sliced tomatoes
1 tablespoon fish sauce
1 tablespoon shrimp paste
3 tablespoons squeezed lime
1 tablespoon sugar (optional)
2 tablespoons dried shrimp (optional)

Using the Thai / Lao Mortar & Pestle Set, crush chilies and garlic until they are separated. Add the rest of the ingredients in the mortar. Using the pestle to crush and a tablespoon to stir, mix all the ingredients in the mortar. When the sugar and shrimp paste are dissolved the papaya salad is ready to be served.

The Thai & Lao Food video shows the traditional method. Some Thai / Lao restaurants toss all the ingredients into a large bowl. In my opinion, for an authentic texture, the tomatoes need to be crushed in a Thai / Lao Mortar & Pestle Set.

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.

Shredding Green Papaya

2006-03-20T22:08:00.001-05:00

A Green Papaya Salad tastes better when the papaya is shredded the traditional way...using a knife only. Use this method also to shred green mangos for the green mango salad.

Above the page, do a Google search for "papaya shredder" if you would like to purchase a papaya shredder in order to save time and possibly your fingers.

This Thai & Lao Food video will show you the traditional way. All you need is a knife and good hand-eye coordination.

In my opinion, if a Thai / Lao restaurant serves me a Green Papaya Salad that is uniformly shredded, then it means that the restaurant is using a papaya shredder. Therefore, the restaurant cannot be serving authentic Thai / Lao food.

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

Thai / Lao Mortar & Pestle Set

2006-03-20T21:12:00.000-05:00

Here is a picture of my Mortar and Pestle set.

Every Thai and Lao home has a mortar and pestle set. The mortar and pestle set is essential for creating the authentic taste and texture of the Thai / Lao dishes like:
Classic Thai / Lao Hot Sauce,
Roasted Tomato Chili Sauce,
Green Papaya Salad,
Thai Lao Curry Paste,
Ground Toasted Sticky Rice,
Crushed Toasted Peanuts
Long Bean Noodle Salad
Eggplant Chili Sauce

Do a Google search up above for "Thai Laos mortar pestle". Do not pay any more than $20 for a set.

The mortar should be made from clay. It is handcrafted and often feels rough in the interior and exterior. Make sure the mortar is large enough to hold at least 4 to 6 cups of water. Any smaller would be impossible to make a papaya salad.

The pestle should be made from wood. During use, the pestle will naturally mold to fit the interior base of the mortar.

DO NOT waste your money by purchasing a fancy looking mortar and pestle unless they meet the above requirements.

The picture of the Thai and Lao mortar & pestle set is in my Thai & Lao Food Recipe Book, which I can mail to you, for a minimun donation of $20.

Classic Thai / Lao Hot Sauce

2006-03-20T19:43:00.001-05:00

This Classic Thai / Lao Hot sauce tastes best when it is dipped with Thai Lao sticky rice or barbecue meat. You can also pour the Classic Thai / Lao Hot Sauce over khao chow which is jasmine rice. For a gourmet version of this sauce, check out the roasted tomato chili sauce and the eggplant chili sauce.

Dipping Sauce: Classic Thai / Lao Hot Sauce
1 garlic clove
1 Red Chili
1 Green Chili
1 tablespoon Squeezed Lime
1 tablespoon Fish Sauce

Using the Thai / Lao Mortar & Pestle Set, crush the garlic and chilies until they are in small pieces. Add squeezed lime and fish sauce and mix. Pour the classic Thai / Lao Hot Sauce into a small dipping bowl for serving.

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

Welcome to Thai & Lao Food blog

2006-03-09T20:57:00.000-05:00

Welcome to my Thai & Laos Food blog. I will instruct you on how to cook Thai and Lao dishes and give you traditional techniques that are used in Thailand and Laos.

My name is Manivan Larprom and I am part Thai and Lao. The reason for my blog is to preserve the authenticity of the Thai and Lao food. Generations evolve very quickly in North America so I want to preserve my Thai / Lao traditions. The root of my cuisine comes from northern Thailand and Laos.

I am a self-proclaimed Thai / Lao food critic. Why not? I was trained by a world renowned chef...my daddy!

Click on the "Make a Donation" button and place a donation to the development of my blog. I wish I could poste recipes everyday but financially, I must keep my day job. I can only devote my spare time into the development of this blog.

If it is not spicy, it is neither Thai nor Lao! Enjoy!

Manivan Larprom
larprom@hotmail.com