Lao Main Dish Recipe

IRukYou

sarNie Juvenile
NUMBER 1 of all time for Lao

MAKING STICKY RICE or Sweet Rice

Ingredients

Sticky Rice
water
aluminum steamer pot for sticky rice
bamboo steamer tray with cover

Preparation

Soak the sticky rice over night, make sure the water cover the top of the water, and extra water because the rice will absorb it (or two hours)
Drain the sticky rice into the bamboo steamer tray
Add about 1/2 gallon of water into the steamer pot and bring it to boil
Place the bamboo steamer on top of the pot
Cover and steam for 45 min
When rice is cooked, put it into a bamboo serving baskets to keep it warm and soft (*your rice should look transparent)

***I didn't give measurement because it all depend on how many people you are serving.
***make sure your bamboo steamer is not overloaded when you are cooking it, it will take longer and the rice does expand.
***We have a large family, so we actually have a large Jasmine rice cooker that we put our cooked sticky rice in to keep it warm all day.
 

IRukYou

sarNie Juvenile
Tam Mak Houng
AKA Som Tum or Papaya Salad

Ingredients

2 cups shredded green papaya (look for one that's young and hard)
3 red chili pepper (more or less)
1 clove garlic
1/2 tablespoon shrimp paste or 2 tablespoon fermented fish sauce
2 tablespoons fish sauce
1/2 tablespoon sugar
1/2 lime
8-10 cherry tomatoes (or one large tomato)
Peanut (optional -Thai like to add it)

Preparation

Crush the red chili peppers and garlic in a mortar with the pestle.
Mix the shrimp paste into the mortar to make a thick paste.
Mix in the shredded green papaya. Mix it will with the paste.
Add fish sauce, sugar, lime juice, and tomatoes
Mix it thoroughly in the mortar with the pestle

Lay down some Cabbage in a platter and spoon the tam mak houng over it. It is ready to serve. (Sprinkle the peanut if you want)

***We usually add noodles and have a eating contest, half of your age = the number of peppers for your tam mak houng. :)
 

IRukYou

sarNie Juvenile
Laab Gai
Chicken Salad?

Ingredients

1 boneless and skinless chicken breast, minced
1/2 cup water
1 tablespoons fish sauce
1 teaspoon chili powder (depend on your tolerant)
2 tablespoons lime juice
2 shallots, thinly sliced
1 stalk lemongrass, thinly sliced
1/2 cup chopped cilantro
1/2 cup mint leaves
2 green onions, thinly sliced
1 tablespoon roasted sticky rice powder

Preparation

In a saucepan cook the minced chicken with 1/2 cup of water for about 5 min.
Remove from stove and let it cool.
Squeeze the excess liquid out of the chicken
Into the chicken, add fish sauce, chili powder, lemon juice, shallots, lemon grass, cilantro, mint, and green onions
***add fresh chili if you want
Stirred in the roasted sticky rice powder, mix well

It's ready to serve. Serve with Thai/Lao eggplant, cucumbers, lettuce

***My mom usually add very small about of fermented fish sauce also.
***If you are grilling the chicken first, just make sure it's not overly cook and flaky.
 

PhoneO_5

sarNie Oldmaid
Tam Mak Houng
AKA Som Tum or Papaya Salad

Ingredients

2 cups shredded green papaya (look for one that's young and hard)
3 red chili pepper (more or less)
1 clove garlic
1/2 tablespoon shrimp paste or 2 tablespoon fermented fish sauce
2 tablespoons fish sauce
1/2 tablespoon sugar
1/2 lime
8-10 cherry tomatoes (or one large tomato)
Peanut (optional -Thai like to add it)

Preparation

Crush the red chili peppers and garlic in a mortar with the pestle.
Mix the shrimp paste into the mortar to make a thick paste.
Mix in the shredded green papaya. Mix it will with the paste.
Add fish sauce, sugar, lime juice, and tomatoes
Mix it thoroughly in the mortar with the pestle

Lay down some Cabbage in a platter and spoon the tam mak houng over it. It is ready to serve. (Sprinkle the peanut if you want)

***We usually add noodles and have a eating contest, half of your age = the number of peppers for your tam mak houng. :)
You'd be on fire with my parent's peppers that they grow in the garden.
 

IRukYou

sarNie Juvenile
LOL. We have been trying our best to avoid MSG in the house due to health issue with our mom. You're right, it does not taste the same without MSG.
 

aznsao9

Ky the Star
(*your rice should look transparent)
looking transparent?
isn't that kao jaow?
because the kao neaw i make, it's white and not transparent.
unless it's different, but that's the only one i know while the other is kao jaow.

i would share one..... but i don't remember all of it at the moment.
 

KhoOnxNouxWanxJai

Staff member
You know there is a healthier alternative then msg. My mom uses it im not sure what it is but its a brown substance that tastes almost exactly like msg but use less because it has a bit more flavor
 
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