Thai & Lao Food

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

Thursday, November 23, 2006

Steam Cassava with Coconut Flakes

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.

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Saturday, November 18, 2006

Fresh Coconut Milk

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 MilkFresh 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.


Tuesday, November 14, 2006

Thai & Lao Food Recipe Book

Set 1 Thai and Lao Food Recipe Book:

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


Saturday, November 11, 2006

Coconut Flakes

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.


Monday, November 06, 2006

Black Bean Coconut Drink

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

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.

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Wednesday, November 01, 2006

Beef Stir Fry

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.

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