Home made chicken broth for kao piak sen is quite simple to make. The secret is to use a stewing chicken. The meat from a stewing chicken is usually tougher, but perfect for kao piak sen soup. First wash the chicken and put it in a pot. Fill the pot so that it covers the chicken. Cover the pot and add a few pieces of cilantro stem. Bring the pot to a boil, add some knorr chicken stock powder, thin soy sauce and lower the heat to a simmer. The broth is done when the chicken becomes tender and the ... continue reading...
Ninja Foods’ Papaya Salad Sauce GIVEAWAY!!!
YumIn honor of Lao New Year 2018, I'm giving away these delicious papaya salad sauces by The Ninja Foods! They come in mild, medium and spicy and is the perfect blend of sweet, sour and salty for your papaya or any kind of tum salad. See my video below to see just how easy it is to make your favorite papaya salad. To Enter On Instagram: follow @jenuinecuisine and @ninjafoods Like this post Repost this picture with #jenuinecuisine and tag @jenuinecuisine Prize Eligibility Must be ... continue reading...
Spicy Lao Sausage – ໄສ້ອົ່ວ
YumGrowing up, I remember spending hours making Spicy Lao Sausage. It was so hard to make. We would sit there for hours trying to stuff the casing by using a spoon or funnel with a chop stick. I dreaded the task and if it weren’t for how tasty these sausages are, I think we would have given up. Thank Goodness for Kitchen Appliances But technology has a way of making life easier. Whoever came up with the sausage stuffing machine is a genius! I love this machine and everyone always asks me where I ... continue reading...
Sauce For Sour Mangoes – ແຈ່ວໝາກມ່ວງ
YumSometimes I get cravings for sour mangoes dipped in a spicy and sweet sauce. This sauce for sour mangoes can also be used for other sour fruits such as grapes and plums. This sauce (jeow) also contains toasted rice powder which makes it thick and adds texture. Toasted rice powder is just glutinous rice that is toasted in a fry pan over low-medium heat. Toast it until it is fragrant and almost black. Be sure to do this outside as the aroma is quite strong. Then ground it up in a coffee ... continue reading...
Lao Grilled Chicken Wings – ປີ້ງປີກໄກ່
YumA favorite in our household is Lao grilled chicken wings. The kids devour it. We eat our chicken wings with sticky rice and to complete the meal, we also serve it with spicy papaya salad! There’s something about serving chicken wings, especially at parties. They’re delicious finger foods that people can’t get enough of. Chicken wings are the best when you marinate it to perfection. To enhance the aroma of chicken wings when they’re grilling, I include chopped garlic and cilantro in ... continue reading...
Jeow Het – Lao Spicy Mushroom Sauce ແຈ່ວເຫັດ
YumLaotians can take any ingredient and make it into a sauce. One of my favorite Lao sauce is jeow het. "Jeow" means sauce and "het" translated means mushroom. To make a Laotian sauce, it begins with roasting or grilling the ingredients. First we grill the chilis, garlic, green onions and mushrooms until they are charred. This is a very important step as charring will make the flavors more intense and adds a rich smokiness. The ingredients are then pounded together, mixed with some fish sauce ... continue reading...
Khao Tom – ເຂົ້າຕົ້ມຫມູ
YumIt's Lunar New Year 2018, Year of the Dog! Laotian's don't celebrate New Year until April, but my husband's side of the family is Vietnamese. So in celebration of the new year, I decided to make Khao Tom. Translated, "Khao" and "Tom" means to boil. This dish is sticky rice, pork belly and yellow mung beans, wrapped in banana leaf and boiled. It is a common dish in South East Asia with slight variations per country. Vietnamese people make them big and square and many prepare it to enjoy for ... continue reading...
Lad Nah – ຂົ້ວເຝີລາດໜ້າ
YumLad Nah is one of the first dishes my mum taught me how to make. "Lad" means to spread and "Nah" means surface. Basically, it is a wide rice noodle dish that is stir-fried with egg. Then you make a sauce that is poured on top of the noodles. The noodles come in a package that is precut to thin strips. I prefer my noodles to be a little wider so I buy the noodles that are uncut. That way I can cut it to my desired width. You can use any type of meat, tofu or seafood. I love seafood so ... continue reading...
Sweet and Sour Fish – Pa Piew Waan ປາປ້ຽວຫວານ
YumHave you ever wanted to make fish for a dinner party? Well I have the perfect recipe for you. Pa Piew Waan, translated means Sweet and Sour Fish. It looks amazing and is full of flavor. Best of all, fish cooks so quickly which is one the reasons why I love to make it. You can make this dish with any kind of white fish but one of my favorite is tilapia. Fish on it's own is great, but fish with a sauce is amazing. The sauce is made from tomatoes and pineapple which gives it the sour flavor. The ... continue reading...
Kua Mee – ຂົ້ວຫມີ່
YumKua Mee is Laotian fried noodles. "Kua" means to stirfry. "Mee" means noodles. This noodle can be made with or without pork and it is topped with slices of egg and bean sprouts. This noodle has amazing flavor and texture. The flavor is a perfect balance between sweet and savory. The color and sweetness of kua mee comes from the caramelized sugar. The savoriness comes from the fish sauce and thin soy sauce. The bean spouts give it some crunch. This noodle dish is simply ... continue reading...
Spicy Dipping Sauce – Jeow Som ແຈ່ວສົ້ມ
YumLaotian cuisine has a lot of sauces, but my favorite sauce is Jeow Som which is a spicy dipping sauce. Translated, "jeow" means sauce and "som" means sour. Not only is it delicious, but it’s super easy to make and you can keep it in the fridge. This sauce is a perfect condiment for BBQ meats and for eating with stir fries, but it’s also a delicious dipping sauce for seafood. In fact, this is the sauce that Laotian people sneak into all you can eat buffets! Now before ... continue reading...
Lao Papaya Salad – ຕຳຫມາກຫຸ່ງ
YumTom Khem – ຕົ້ມເຄັມຫມູ
YumOne of my favorite Lao comfort food is tom khem. "Tom" means boil and "khem" means salty. It is a braised pork dish in a salty, yet sweet broth. The sweetness balances out the saltiness and the pork is ever so tender. But for me, the hard boiled eggs are my favorite. After the eggs have been in the simmering broth for a while, the flavors soaks into the eggs and makes them so delicious! Serve this mouth watering dish with steamed jasmine rice and some lao spicy sauce as a ... continue reading...
Sangkaya Kabochi Tart
YumThis year for Thanksgiving I wanted a fresh take on pumpkin pie, so I came up with a Sangkaya kabochi tart instead. I decided to combine the traditional kabocha squash and Sangkaya (coconut custard) recipe into a tart shell. The combination created a scrumptious tart that is not overly sweet and a little savory. The flavors are anything but boring and it leaves you wanting more! First, slice the kabocha squash into thin pieces. Then in a food ... continue reading...
Lao Style Lemongrass Turkey
YumIn Australia we don't celebrate Thanksgiving, so I was excited to make a roast turkey when I moved here. I'd never roasted a turkey before, but I knew I wanted to create Asian flavors. In Laotian cuisine, we use a lot of lemongrass for aromatics. We also use oyster sauce to marinate our meats. So that is how this turkey recipe came about. I marinate the turkey over night. This will make sure that the turkey is full of flavor. Stuff it with lemongrass, onion, garlic, green onions. The house ... continue reading...