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Thai & Lao Salad Recipes

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!

Wednesday, June 28, 2006

Lap Lao Beef

Lap Lao is the national food dish of Laos. It is like a salad dish with meat and Thai Lao herbs tossed together. You can make Lap Chicken, fish, and shrimp. The mint and the Ground Toasted Sticky Rice are the two ingredients that distinguish lap Lao from others.


Salad Recipe: Lap Lao Beef:

1 cup thinly sliced beef that is barbecued to medium rare
¼ cup thinly sliced tripe (optional)
½ teaspoon chopped galangal
1 chili chopped
1 tablespoon chopped green onions
1 tablespoon chopped cilantro
2 tablespoon chopped mint
1 kaffir lime leaf
½ teaspoon chopped lemongrass
2 -3 tablespoon fish sauce
2 -3 tablespoon squeezed lime
½ teaspoon MSG (optional)
1 tablespoon toasted ground rice - recipe is at Ground Toasted Sticky Rice

A lot of chopping is involved but the hard work is worth it. Also watch the Lap Chicken video.

Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food dvds and recipe books.

Tuesday, June 20, 2006

Thai Lao Seafood Salad

Recipe for the Thai / Lao Seafood Salad:
1 cup fresh or frozen raw squid or cuttlefish
1 cup fresh or frozen raw shrimp
1 cup fresh or frozen raw mussels
¼ cup chopped sweet red peppers
¼ cup chopped green onions
¼ cup chopped cilantro
¼ cup chopped mint
1 chopped chili
3 tablespoons fish sauce
3 tablespoons freshly squeezed lime

If using frozen seafood, thaw overnight in the refrigerator and then rinse in cold water and drain to remove any residue. If using fresh seafood, also rinse them in cold water and drain to remove any residue. Bring water to boil in a large pot. Submerge squid or cuttlefish into the boiling water for up to one minute. Submerge shrimp for up to two minutes and mussels for up to three minutes. Drain the seafood and combine them into a large mixing bowl. Cool seafood to room temperature or keep refrigerated until ready to mix. Add the remaining ingredients into the cooked seafood bowl and mix well. Garnish with extra mint.

Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food dvds and recipe books.

Monday, June 19, 2006

Papaya Salad

Recipe for Green Papaya salad:
1-4 chilies
1 garlic cloves
3 cups shredded green papaya (watch video: Shredding Green Papaya)
1/2 cup sliced tomatoes
1 tablespoon fish sauce
1 tablespoon shrimp paste
3 tablespoons squeezed lime
1 tablespoon sugar (optional)
2 tablespoons dried shrimp (optional)

Using the Thai / Lao Mortar & Pestle Set, crush chilies and garlic until they are separated. Add the rest of the ingredients in the mortar. Using the pestle to crush and a tablespoon to stir, mix all the ingredients in the mortar. When the sugar and shrimp paste are dissolved the papaya salad is ready to be served.

The Thai & Lao Food video shows the traditional method. Some Thai / Lao restaurants toss all the ingredients into a large bowl. In my opinion, for an authentic texture, the tomatoes need to be crushed with a Thai / Lao Mortar & Pestle Set.

Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food dvds and recipe books.

Welcome to Thai & Lao Salad Recipe

I create the Thai & Lao Salad Recipe in order to group all salad recipes into one blog. My main blog is www.thai-laos-food.blogspot.com but because Blogger does not have a category feature where I can group my food recipes, I decided to create another account with Blogger.

Now you can view all the Thai and Lao Salad Recipes from one blog.