I decided to make a sticky rice with shrimp topping for my dad and sisters today. I stopped by the grocery store to get the ingredients before heading to my dad's house and it turned out that the coconut that I picked out was bad. My second sister said that she could tell by shaking… Continue reading Sticky Rice with Shrimp Topping
Another Throwdown competition with Dallas, this time Pad Thai. Dallas posted his Pad Thai yesterday and it looks real good. I'm a little nervous about my presentation and keeping my ingredients as original to my sister's recipe as I can. I made my own sauce, the Pad Thai sauce ingredients are as follow: 3 table… Continue reading Throwdown: Pad Thai
I’m trying something a bit different today, Tum grilled corn and string beans. This is a spicy grilled corn and sting beans salad. My ingredients are sliced boil grilled corn, string beans, cherry tomatoes, a cove of garlic, fish sauce, shrimp paste, brown sugar, tamarind paste, and chili peppers. I have a poor lighting in… Continue reading Tum Grilled Corn and String Beans
I’m very fortunate to have kaffir lime leaves all year round. In the summer it is outside in my garden, and winter, it sits in my dining room. The hourglass-shaped kaffir lime leaves are used in Lao and Thai cuisine for dishes such as Red or Massaman Curry, Haw Moke Gai, Larp (Nom Tok or… Continue reading Potted Kaffir Lime Tree
My GI Joe came to visit us over the weekend and she made a Thai Spicy Beef or Nom Tok for us on Sunday. Ingredients: sliced Onion, chopped Kaffir Lime leaves, chopped Galang, chopped Lemon Grass, Lime juice, Mint leaves, sliced Chili peppers, ground Chili peppers, sliced Scallion, chopped Parsley, grilled (broiled) Beef and broth,… Continue reading Thai Spicy Beef
For those that want to try Som Tum (Spicy Papaya Salad), or Lao people call it Tum Mak Houng, here is a simple recipe that you can try.
I don't think my meal preparation qualifies as cooking, from a hardcore Lao or Thai cooking expert standard anyway, but looks can be deceiving. I've been very fortunate this summer to have fresh herbs in my garden and I've been cooking with it almost daily. One of my favorite Thai dishes is Spicy Thai Curry… Continue reading Massaman Curry
We didn’t cook the Tiger, but that’s the name of the dish, Tiger Cry or Suea Hong Hai in Lao Language. It’s pronounced as Suea Rong Hai in Thai language, and it’s a popular grilled dish originated from Isan. If you’re wondering what it's called in English, it’s a Brisket cut and my cousin, Ai… Continue reading Tiger Cry
I’m not much of a meat eater, but I do like to eat Nom Tok or spicy and sour grilled meat, and I would fix it whenever I have a chance. My ingredients vary, depending on what I have in the fridge at the time. I didn’t have to grill the meat this time; it… Continue reading Nom Tok or Spicy and Sour Grilled Meat
My friends often ask me if I miss my mom’s cooking? That’s like asking me if I miss my mom. I think Tum Buk Houng (papaya salad) is the only thing that I’m fixing that qualifies for real Lao/Issan food, anything else that I’m cooking is a combination of Lao/Thai/Chinese/Vietnamese or might even have a… Continue reading I miss Lao/Thai Cuisine
