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!

Saturday, June 23, 2007

Thai Lao Cucumber Salad

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.

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Wednesday, June 13, 2007

Banh Cuon - Wet Rice Paper Spring Rolls

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

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Wednesday, June 06, 2007

Thai Hair Sticks for Holding Back Hair

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.


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