Author Archives: azizen

Nuoc leo – peanut sauce

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Ingredients :

  • 250 g of ground pork
  • 4 cloves garlic
  • 1 tablespoon of oil
  • 4 cups of water
  • 1/2 teaspoon ground black pepper
  • 3 tablespoon of bean sauce
  • 2 cups of chicken stock or pork
  • 2 teaspoon of sugar
  • 1 tablespoon of fish sauce
  • 2 teaspoons hot pepper sauce
  • 1 cup of roasted peanuts

Preparation :

Crush the garlic with a little sugar. Heat oil in a wok and saute garlic over low heat until it begins to change color.

Add pork and fry over medium heat, stirring constantly, to pepper, add bean sauce and stir until meat is done.
Add broth, remaining sugar and fish sauce, mix and simmer another 5 minutes.
Remove from heat.

Place in a blender or mortar the roasted peanuts.

Add chili sauce and peanuts (reserve a few crushed peanuts for garnish).

Sprinkle with peanuts and serve warm or lukewarm.

Chuoi nuong – banana cake

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Ingredients :

  • 3 eggs
  • 1 cup of sugar
  • 3/4 cup of heavy cream
  • 1 1/2 cup of flour
  • 2 kg of ripe bananas
  • 1 cup of chopped cashews
  • 1 cup of flaked coconut

Preparation :

In a bowl beat eggs and sugar until the mixture whitens, add the sifted flour and mix with a wooden spatula.

Whip the cream until it thickens and then incorporate it into the bowl and mix gently.

Peel bananas and flatten without pureeing, add them to the dough along with cashew nuts and coconut and mix gently.

butter two molds of 20 cm in diameter and sprinkle with flour, pour the batter into pans and bake at 180° degrees for 1 hour until the surface of the cake is golden brown.

Serve hot or cold.

nuoc cham – fish sauce garlic chili

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Ingredients :

  • 2 fresh red chilies
  • 1 clove garlic
  • 1 teaspoon of sugar
  • 1 lemon
  • 1 tablespoon of vinegar
  • 1 tablespoon of water
  • 4 tablespoons of fish sauce

Preparation :

Remove the tail of red chilies, split them in half, remove seeds and membrane. Cut into chunks and puree in a mortar or blender with chopped garlic. Sweeten.

Peel the lemon, remove the white part, slice and remove seeds. Add gradually the lemon in the mortar and pureeing. Add vinegar, water and fish sauce, mix.

Serve in small bowl.

Anecdotes : There is no Vietnamese meal by serving this sauce seasoning, just like salt and pepper in the occident.

Canh cu sen – Soup pork and lotus root

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Ingredients :

  • 500 g of lean pork ribs
  • 500 g of lotus root
  • 3 spring onions
  • salt
  • 6 cups of water
  • 2 tablespoons of fish sauce

Preparation :

Cut the ribs into small squares.
Peel the lotus root thinly and cut into slices.
Chop the spring onions, including green part.
Simmer all ingredients in a saucepan with water and salt, half an hour until the meat is cooked and the liquid reduced to a third. Add the fish sauce. Serve with rice.

Com chien – roasted rice

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Ingredients :

  • 2 cups of round grain rice and medium
  • peanut oil
  • 1 3/4 cup of warm water

Preparation :
Wash the rice
Heat oil in a pressure cooker or a stove. Sauté the rice, stirring constantly with a metal spoon for 10 to 15 minutes it becomes opaque and golden.
Then add hot water, bring to a boil and cover.
Cook 20 minutes over low heat.
Serve with fish sauce and other dishes.

Tips : This recipe works well with a round grain rice or medium. The rice is light and airy. If you use long grain rice, count 2 1/2 cups of water because this variety has a greater absorbency.

Canh dau hu – soybean soup

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Ingredients :

  • 2 cups of chicken broth
  • 100 g of tofu
  • 2 chicken breasts
  • 1 spoon of fresh coriander leaves chopped
  • 1 green pepper
  • 1 red pepper

Preparation :
Cut the tofu and the chicken into pieces. Slice the peppers into slices of medium size.
Put the chicken broth in the refrigerator and when it is frozen remove the greasy film that lies on its surface and bring the broth to a boil. Add the chicken, peppers and tofu and simmer over low heat for 15 minutes. Once heated through, serve into bowls and sprinkle with coriander leaves.

Tips : Serve with small bowls of sauce and chillies finely chopped birds.

Anecdotes : This soup comes from the north of Vietnam. A meal in Vietnam usually includes a soup on the menu.

Khao tom mad – banana sticky rice and coconut

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Ingredients :

  • 1 1/2 cup of sticky rice
  • 2 cups coconut milk
  • 4 tablespoons of sugar
  • a pinch of salt
  • 4 ripe bananas cut in half and sliced ​​
  • banana leaves or aluminum
  • 1/4 cup of black beans

Preparation :

Soak rice in water overnight then drain.
Soak black beans overnight, drain and boil until soft, about 15 minutes.
Mix cream of coconut, sugar and salt in a bowl.

Cook the drained rice in a saucepan over low heat. Slowly add the mixture of coconut milk, stirring with a wooden spoon, until the coconut milk is completely absorbed. This will take about 45 minutes to 50 minutes. Make sure the rice has absorbed all the coconut milk, then let it cool.

Spread 1 cm thick sticky rice on a rectangular piece of banana leaf or aluminum foil (about 12 cm x 9 cm), place a piece of banana and cover again with rice, then lightly push some black beans in rice.

Fold the paper, then tie securely with twine, repeat the process until all packages are ready for steaming.
Place in a steamer and cook for 15 minutes, then cool.

Anecdotes: Khao Tom Mad is found in street markets throughout Thailand and Laos. Eaten both as a sweet snack or a meal in itself, the plots are often given as offerings to monks at the beginning of Buddhist Lent. This marks the beginning of the monsoon season of 3 months and is the period where the monks retired to the monastery, and concentrated on Buddhist teachings. It can also be given as offerings during religious ceremony.

Mok Pa – coco fish in a foil parcel

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Ingredients :

  • 1 kg of perch fillet ( avoid cod, salmon too fat)
  • 5 banana leaves
  • 5 lemon leaves (Makrut Bay)
  • 2 stalks lemongrass
  • 1/4 green pepper
  • 1/4 red pepper
  • 1L coconut milk
  • salt, pepper
  • 4 tablespoon of sauce nuoc mam
  • 2 tablespoons of rice flour
  • 4 egg yolks
  • 10 stems of spring onions
  • 7 sprigs of dill
  • 4 shallots
  • 1 cup of thai basil leaves
  • 1 yellow onion
  • 1/2 cup of cilantro leaves
  • Juice of lime
  • 5 cm of galangal
  • 5 cm of ginger

Preparation :

Cut the fish into cubes (removes the fishbones), brush over with lime juice, salt and pepper.

Peel the ginger and galangal and chop finely and put in a bowl, then add dill, cilantro, Thai basil, lemongrass, spring onions, yellow onion and coarsely chopped all.

Then add the rice flour, coconut milk, egg yolks and mix well, then add the fish, and the nuoc mam. Stir well and let stand the garnish 15 minutes .

Meanwhile, make half a box with banana leaves and make to hold the folding with the pieces of toothpick planted at strategic locations or to tie up.

Fill each foil parcel, and put on a piece of green pepper and red pepper in cross. Cook steamed or baked, 15 minutes.

Just before serving add a little thai basil finely chopped and dill.

Serve with khao niao (sticky rice).

Anecdotes: The Mok who is the most popular is Mok Pa (papillote fish), it is extremely fragrant with the many herbs and spices.

khao niao – sticky rice

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Ingredients :

  • 1 cup of glutinous rice per serving
  • 1L of water

Material:

  • 1 rice cooker or a pressure cooker and 1 bamboo streamer basket

Preparation :

Rinse rice until water runs clear.
Soak the rice in a bowl of cold water for 8 hours or overnight or for 3 hours in hot water after rinsing. Drain the rice thoroughly.

Filled with a little water in a pressure cooker or rice cooker, water will boil andproduce steam throughout the cooking rice.

Place a towel on the bamboo steamer basket and then add the rice and place the basket on the pan (the bottom of the basket should not touch water). Cover and cook for 25-30 minutes.

Occasionally, stir the rice gently with a spatula without breaking the grains.

Serve.

Anecdotes: In Laos, sticky rice is called khao niao. It is prepared by soaking for several hours followed by a steaming in small containers bamboo. This gives a rice that is sticky but dry rather than wet and gelatinous as a non-glutinous varieties. It uses the fingers of the right hand for eating by stuffing rice into his palm. The khao niao is also eaten with desserts. The khao niao moon is made khao niao steamed with coconut milk, who can be served with a mango or a ripe durian. Finally the khao niao Kluay is made with banana and khao niao stewed together, usually with coconut milk. Thais use toasted glutinous rice (kao kua) to bring a touch of nutty flavor to many dishes. It’s the basis, in Isan, of the making traditional of sato, or rice wine.

 

Khao Poun – broth with coconut milk

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Ingredients :

  • 1 box of coconut milk
  • 1 tablespoons of red curry paste
  • 1-2 tablespoons of fish sauce
  • Salt
  • 2 pinches of glutamate
  • 2 tablespoons of cooking oil
  • 200 g of minced pork
  • 2 cups of water
  • 1 lemon
  • 5 slices of galangal
  • 5 lemon leaves
  • 200 g of rice noodles
  • Coriander
  • Mint
  • Basil
  • soybean sprouts
  • Banana flower
  • 3 lettuce leaves
  • 1 lemon

Preparation :

Wash the coriander, mint leaves, basil, bean sprouts, lettuce leaves and banana flower.
Chop lettuce and banana flower. Cut lemon into 4. Wash and cut into slices of about 3 cm lemongrass. Peel and wash the galangal and cut into slices. Reserved all.

Plunge the noodles into a pot of boiling water, stir until the noodles soften and remove from heat, drain and set aside.

In a saucepan, bring the red curry paste with 2 tablespoons of oil, stir 5 minutes,then add the coconut milk and stir.

Add ground pork and pour 2 mugs of water, add the galangal, lemongrass andlime leaves and stir. Season with salt, glutamate and nuoc mam sauce and simmer 45 minutes over low heat.

Serve the rice noodles in a large bowl, add the vegetables and then sprinkle withthe hot broth.

Tips : You can add to vegetables the green beans, grated carrot.

Anecdotes: The Khao Poun is an indispensable dish at a wedding Lao.

Or Lam – aw lahm – spicy stew

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Ingredients :

  • 4 tablespoons of cooked sticky rice
  • 1 boneless chicken thighs
  • 2 yard-long bean, chopped
  • 1 new pumpkin vine
  • 1 stalk lemongrass
  • 3 sprigs dill
  • 4 Chinese cilantro
  • 3 dried red chillies

In a tea ball or grouped in a piece of gauze:

  • 3 teaspoon of Whole black pepper
  • 15 Sichuan peppercorns
  • 4 cups of chicken broth (or other meat)
  • salt
  • 7 globe aubergine
  • 1 turnip
  • 1 large lemon or Thai basil

Preparation :

Grill chicken and sticky rice flattened over a low flame (or roast under broiler) until the rice is dry and partly brown and chicken is cooked.
Soak the beans, pumpkin leaves, lemongrass, dill and cilantro chinese and place in a bowl of cold water.

Bring broth to a boil over low heat and add salt.

Peeled and cut into julienne turnip. Remove stems and cut the eggplant into small pieces.
Crush the sticky rice and add to simmering broth, then add one by one : the lemongrass who has soaked, eggplant prepared, and turnip then simmer for 4 minutes.

Add the chilies and infused the gauze the mixture of pepper and simmer 10 minutes more.
Remove the chilies and eggplant of the stew when they are cooked and mix them into a coarse paste using a blender.

Cut the grilled chicken slices. Drain the remaining vegetables and herbs, add everything to stew and simmer for a few minutes. Add the eggplant pulp that has been mixed.

Serve with sticky rice.

Anecdotes: Or lam is a specialty of Luang Prabang. This is a soup made of chicken and aubergine .

Tam Mak Houng – Som tam – bok l’hong – papaya salad

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Ingredients :

  • 400 g of green papaya
  • 1 or 2 small lemons
  • 2 tomatoes
  • 2 fresh chilies
  • 2 cloves garlic
  • 1 tablespoon of chopped Paderk (fermented fish brine)
  • 1 tablespoon of Nam pa (nuoc mam)
  • salt
  • 1 teaspoon of sugar
  • 1 teaspoon of glutamate

Preparation :

Wash and peel the green papaya. Grate the papaya into fine strips. Discard the seeds.
Mix the garlic and fresh chillies.
Then add the sliced ​​green papaya, lemon juice, the Paderk, Nam pa, a pinch of salt, glutamate and a little sugar to soften the acidity.
Cut the tomatoes in whole slices and add to mixture.
Serve the salad with lettuce leaves or stems of water spinach.

Tips : The Tam mak hung is traditionally eaten with the Kao Niao (sticky rice) and pork rind cracklings dried. Can be added to the composition of papaya salad according to your taste, the grated carrots, crushed peanuts, a small shrimps dried, the Kapi (shrimp paste), the Nampou (crab paste) …

Anecdotes : The tam mak hung, or green papaya salad, is a culinary institution Laotian. The green papaya is pounded with garlic, lemon and chilli.