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Lao Tapioca Fruit Dessert

8/16/2020

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Lao Tapioca Fruit Dessert also known as "Num Vanh" is a sweet coconut fruit dessert made with South East Asian Fruit, tapioca and coconut milk.  It's a popular dish that's delicious and quick to make.  Give it a try!  
Ingredients:
  • 1 Cup Small Tapioca Pearls
  • 1/2 Can Jackfruit
  • 1/2 Can Toddy's Palm Seed in syrup
  • 1/2 Can Logans
  • 1/2 Can Coconut Slices
  • 1 Can Coconut Milk
  • 3/4 Cup Sugar
  • 1 Cup Water
Prep:
Tapioca Pearls:
  • Add Tapioca Pearls to boiling water.   Boil for approximately 8-10 minutes until all Tapioca Pearls are clear.  Tapioca will absorb water while cooking.  Make sure to add more than enough water.
  • Drain Tapioca Pearls in strainer.
  • Rinse with cold water. 
  • Set aside.
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Canned Fruit:
  • Strain all canned fruit and slice.
  • Set aside.


Caramelize Sugar:
  • Place sugar in sauce pan.
  • Heat saucepan over medium heat.
  • Continuously stir sugar, until caramelized.
  • Add water to sauce pan and continue to cook until sugar is melted.
  • Set aside to cool. 
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Method:
Combine ingredients:
In a large bowl mix coconut milk, caramelized sugar, sliced fruit and tapioca pearls.  Stir, serve and enjoy!  ​
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Water Spinach

8/16/2020

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Water Spinach (Kang Kong) is an amazing quick stir fry dish! Typically served with deep friend pork belly, this dish is enjoyable just by itself...   
Ingredients:
  • 1/2 Bundle Water Spinach
  • 1/4 Bundle Cilantro
  • 2 Stalks of Green Onions
  • 1/2 Cup Water
  • 2-3 Cloves of Garlic
  • 1 Tsp Olive Oil
  • 1 Tbs Soybean Sauce
  • 2 Tsp Oyster Sauce
  • 1/4 Tsp Fish Sauce (optional)
  • 3-4 Dry Red Peppers
  • Fresh Cracked Pepper 
​
Prep:
  • Water Spinach:
    • Separate bottom stalks from leaves edible upper stalks. Toss bottom stalks.
    • Wash.
    • Set Aside.
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  • Dice Garlic
  • Wash & roughly dice green onions & cilantro
  • Set Aside
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Method: 
  1. Heat pan to medium/high temperature.
  2. Add olive oil.
  3. Add garlic. Cook until golden brown.
  4. Add water spinach. 
  5. Add water, cover pan to allow water spinach to cook.  Stir spinach occasionally to ensure vegetable is cooked evenly.
  6.  Add soybean sauce, oyster sauce, fish sauce and dried red peppers.   Mix and cover for another minute.
  7. Turn off heat.  Add a bit of back pepper, stir and serve.  
Enjoy as a side dish over fresh steamed white rice! 
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Pad See Ew

3/31/2019

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Pad See Ew, which means “stir fried soy sauce noodles", is an extremely popular Thai street food meal and probably the most popular noodle dish at Thai restaurants in Western countries because it's just so delicious! The classic Thai dish is salty and balanced with a touch of sour and a wonderful flavor that'll have you coming back for seconds!

Ingredients:

  • 1 Pack of Fresh Rice Noodles    
  • 2 Tbs Thick Soy Sauce             
  • 1 Tbs Seasoning Soy Sauce    
  • 1 Tbs Oyster Sauce    
  • 1 Carrot    
  • ½ White Onion        
  • ½ Bundle Chinese Broccoli
  • 3 Garlic Cloves​ ​​
  • 6 Large Shrimp
  • 4 Eggs
  • 1 Tbs Water
  • 2 Pinches of Salt
  • ¼ tsp White Pepper Powder
  • ½ tsp Chicken Broth Mix
  • 3-½ tsp Vegetable Oil  
  • 2 Tbs Oyster Sauce
    • (1 Tbs for noodles)
    • (1 Tbs for Sautee).    

Prep:

  • Rice Noodles:
    • Slice ½ inch wide & separate the noodles.
    • Add seasoning soy sauce, thick soy sauce and 1 Tbs of oyster sauce.
    • Thoroughly mix with rice noodles. Set aside.
  • Shrimp:
    • Season shrimp with white pepper powder, set aside.
  • Eggs:
    • Add chicken broth mix to egg and set aside.
  • Vegetables:
    • Mince garlic.
    • Slice onion, and dice diagonally. 
    • Chop chinese broccoli into bite-sized pieces. 
    • Cut carrot in half, then slice diagonally​.

Method:

  1. Heat pan to medium/high temperature.
  2. ​​Add 2 tsp vegetable oil, garlic & onions in the pan, sautee until onions are glassy.
  3. Add sliced carrots & chopped chinese broccoli to pan.
  4. Add water and 2 pinches of salt to the pan.
  5. Cover pan until remaining vegetables are cooked.
  6. Once cooked, move the vegetables to edges of pan. Add ½ tsp of vegetable oil and eggs.  As the eggs cook, scramble them, then mix with your vegetable medley. 
  7. Move vegetables and eggs to edges of pan. 
  8. Add ½ tsp of vegetable oil then add shrimp, cover until cooked, about 4 minutes.
  9. Move your medley to the edges of your pan.
  10. Add ½ tsp of vegetable oil and rice noodles, cover until softened.
  11. Mix all ingredients together in your sautee pan and top it off with your oyster sauce!
  12. Mix and serve.  
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Vietnamese Spring Rolls

3/19/2019

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Spring rolls are a healthier change from the fried variety (but almost as delicious!), and have become a warm-weather favorite. They are great as a simple and refreshing appetizer, especially when paired with the dipping sauces. The beauty of the Spring Roll lies in its versatility, you can make it your own and take or add any ingredients you'd like! 

Ingredients:

​​Spring Rolls:
  • 8 Rice Wrappers
  • 2 oz of Rice Vermicelli
  • 12 Shrimp - Cooked, Peeled and Halved
  • 1 1/3 Tbsp chopped fresh Thai basil
  • 3 Tbsp Fresh Mint Leaves
  • 3 Tbsp Fresh Cilantro
  • 3 Large Carrots - Shredded
  • Handful of Sprouts
Dipping Sauces:
  • 4 tsp Fish Sauce
  • 1/4 cup Water
  • 2 Tbsp Fresh Lime Juice
  • 1 Garlic Clove, Minced
  • 1/2 tsp Garlic Chili Sauce
  • 3 Tbsp Hoisin Sauce
  • 1 tsp Chopped Peanuts

Method:

  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, drain and cool in cool water (so you can pick it up and place into your spring rolls!)
  2. Fill a shallow pan with warm water. Dip one rice wrapper into the hot water for 3 seconds to soften and lay wrapper flat. In a row across the center, place 3 shrimp halves, a handful of vermicelli, basil, mint, cilantro, carrots and sprouts, leaving about 2 inches uncovered on each side. Fold the left and right sides inward, then tightly roll the wrapper away from you. Repeat with remaining ingredients. It's okay if they don't look perfect, they'll still taste delicious!
  3. In a small bowl, mix the fish sauce, water, lime juice, garlic and chili sauce.
  4. In another small bowl, mix the hoisin sauce and peanuts.
  5. Serve your spring rolls with the fish sauce and hoisin sauce for dipping!

​** There are millions of ways to make these Spring Rolls your own: if you want to get fancy try adding thinly sliced boiled pork. You can also add lettuce, cucumbers, avocado, jicama, or daikon. You can also integrate your sauce inside of the Spring Rolls, or switch your grain up!
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Mango Sticky Rice

2/6/2019

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A very popular street sweet treat in Thailand, you don't have to travel across the world to enjoy this fruity dessert. Sticky Rice, also referred to as glutinous rice or Thai sweet rice, makes the perfect grand finale for any meal. Guaranteed to fill you up on sweetness without the guilt!
Ingredients:
  • 1 Ripe Mango
  • 1½  Cup Sticky Rice
  • 2 Cup Coconut Milk
  • ¼ tsp Salt
  • ½ Cup Sugar for Custard
  • 1½  Tbs Sugar for Sticky Rice
  • 2 Eggs
  • Pinch of Sesame Seeds for garnish 
Method:
Sticky Rice:
  1. Steam sticky rice until cooked in a bamboo steaming basket for approximately 30 minutes, you can also use a mesh colander or a shallow metal colander atop a pot of boiling water. 
  2. In a bowl, mix sticky rice, ¾ cup of coconut milk, 1½  Tbs of sugar.
  3. Steam again for 10 minutes. 
Traditional way of steaming rice
This method of steaming rice uses a bamboo steamer on top of boiling water.
Mixed Rice, Sugar and Coconut Milk to create the perfect Asian-inspired dessert!
Mixed rice, coconut milk and sugar together!
​Egg Custard:
  1. In a bowl, mix 2 eggs, 1¼ cup of coconut milk, ¼ tsp of salt, and ½ cup of sugar together. 
  2. Steam for 30 minutes. 
  3. Let custard cool for 5 minutes. 
Steam egg custard mixture for 30 minutes to get the perfect consistency
Egg custard all steamed up and ready to go!
Plating: 
  1. Dish hot sticky rice out onto your serving dish, get creative and use a mold if you like!
  2. Scoop custard on top of rice.
  3. Slice mango and place on to plate.
  4. Sprinkle sesame seeds.
  5. Serve & enjoy!

​** Cooked sticky rice doesn’t keep well, so for the best flavor and texture, enjoy as soon as possible!
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Jalapeño Stuffing & Rib Marinade

11/26/2018

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The holiday season is here! Time for delicious food, spending time with family and enjoying the company of your dear friends. This delicious Jalapeño stuffing makes the perfect spicy side dish and the rib marinade is sure to leave all your holiday guests satisfied and wanting more!

Jalapeño Stuffing

Ingredients:
  • 6 Jalapeños, seeded
  • 5 Garlic Cloves
  • ¼ cup Ginger
  • ½ of a White Onion
  • ½ bundle of Green Onions
  • ½ bundle of Cilantro
  • 1 tsp Salt
  • 2 tsp Fish Sauce
  • ¼ cup Oyster Sauce
  • 1 Tbs Soy Sauce
  • ½ Tbs Sweet Soy Sauce
Method:
  • Combine all ingredients in a large bowl
  • Stuff your duck
  • Bake at 375 degrees for 90 minutes
  • Remove your stuff and serve alongside for a spicy side dish!
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Rib Marinade 

Ingredients:
  • ¼ cup Lemongrass
  • 3 Garlic Cloves
  • ¼ cup Ginger
  • ½ tsp Salt
  • 1 tsp Fish Sauce
  • 1 tsp Crushed Red Peppers
  • ½ tsp Sugar
  • ½ Tbs Sweet Soy Sauce
  • 1 Tbs Soy Sauce
  • ¼ cup Oyster Sauce
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Naem Khao

10/29/2018

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Naem khao, also known as Lao crispy rice salad, is a salad made with deep-fried rice balls, Lao-style fermented pork sausage called som moo, chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients. Naem khao is a very popular Lao appetizer that is gaining popularity in the West.
Ingredients:
  • 4-1/2 cups of Jasmine Rice
  • 1 Egg
  • 1 lb Ground Pork
  • 1 tsp Red Curry Paste
  • 1 Tbs Fish Sauce
  • 1 tsp Minced Garlic
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 tsp White Pepper Powder
  • 1-1/5 Tbs Chicken Broth Mix
  • 2 cups of Coconut Flakes
  • 1 Lime
  • 1 bundle of Cilantro, chopped
  •  1 bundle of Green Onions, chopped
  • 2 cups of Crushed Peanuts 
  • 3 cups of Sour Pork with Skin (Naem)
​Method:
  1. Mix Egg, Red Curry Paste and Fish Sauce together.
  2. Add to ground pork, mix well.  Then add to rice and once again, mix.
  3. Add Garlic, salt, sugar, white pepper powder, chicken broth mix and coconut flakes to rice.  Mix well.  
  4. Press into patty shapes.
  5. Deep patties in vegetable oil for approximately 15 mins or golden brown.  
  6. Set aside to cool.
  7. Break patties apart.
  8. Add lime juice, chopped cilantro, chopped green onions, crushed peanuts and shredded sour pork (Naem).  
  9. Mix and serve!
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Thai Thom Yum Soup

10/29/2018

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Also known as Thai Hot and Sour Soup, Thom Yum Soup is one of the easiest and quickest soups to make. The full flavored broth is infused with lemongrass, ginger and Thai chiles. Fresh shrimp, earthy mushrooms and fresh lemongrass complete this delicious and warming soup.
Ingredients:
  • Large Peeled Shrimp: 15
  • Sliced Mushrooms: 2 cups
  • Chicken Bone Broth:  6 cups
  • Chopped Galangal: ½ cup
  • Sliced White Onion (Medium):  ½
  • Sliced Grape Tomatoes: 20

  • Sliced Red Pearl Onions: 5
  • Lime Leaves:  5
  • Limes: 2
  • Chopped Lemongrass:  1 stalk
  • Fish Sauce:  1½ teaspoons
  • Black Pepper: 1 Pinch
Method:
  1. Over medium heat, boil chicken bone broth.
  2. Add tomatoes, white onions, lemongrass, galangal, and lime leaves* to broth. Boil for 10 minutes.
  3. Add mushrooms, shrimp and pearl onions to broth. Boil for 5-7 minutes until shrimp is cooked.  Turn off heat.  
  4. Add fish sauce, lime juice and black pepper. Mix, taste and serve. 
   
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*Galangal, lime leaves and lemongrass are for flavors only.  May be removed prior to serving.  ​
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North East Thai Chicken Lahb

10/29/2018

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Unlike other varieties of traditional Lahb, Northern Thai Lahb is not as sour, as neither lime juice nor any other souring agent is used. Instead, the Northern Thai version uses an elaborate mix of seasonings, putting its own delicious spin on the traditional recipe. 
Ingredients:
  • Ground Chicken*:  1 lb
  • Cilantro: ½ bundle
  • Green Onions:  1 bundle
  • Laksa Leaves: ½ bundle
  • Garlic Cloves:  6

  • White Onion: ½
  • Red Pearl Onions: 8
  • Red Pepper Flakes
  • Fish Sauce: 2 teaspoons
  • Cooking Oil:  1 teaspoon
                  * Duck, pork or turkey may be substituted for chicken
Method:
  1. Chop cilantro, green onions & laksa leaves. Set aside in large mixing bowl.
  2. Add chicken and red pepper flakes (preferred spice level) to mixing bowl with recently chopped vegetables.  Thoroughly mix together.  Set aside.
  3. Dice white onions, garlic and red pearl onions. Set aside.  
  4. In saucepan, add cooking oil and sauté onions, garlic and red pearl onions on low-medium heat until onions are translucent. 
  5. Add recently mixed ground chicken with  herbs to saucepan.  Cook thoroughly together.
  6. Add fish sauce.  Mix, taste and serve.
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Step 4 - Love the smell of cooking onions and garlic!
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Step 5: The safe internal temperature for cooked chicken is 165°F.
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South East Thai Chicken Lahb

10/29/2018

1 Comment

 
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​Due to inconsistencies in translation, Lahb is also spelled as Larb, Laab, Larp, or Laap. Lahb Gai is a Thai minced chicken salad flavored with fish sauce, cilantro, herbs and onion. However you spell it, this Thai chicken salad bursts with flavor and takes less than 30 minutes to make!
Ingredients:
  • Ground Chicken:  1 pound * 
  • Cilantro: ½ bundle
  • Green Onions:  1 bundle
  • Laksa Leaves: ½ bundle
  • Limes:  1.5
  • Garlic Cloves:  4

  • Yellow Onion: ½
  • Thai Chili Peppers
  • Fish Sauce: 1.5 teaspoons
  • Rice Powder:  2 teaspoons
  • Cooking Oil:  1 teaspoon
Method:
  1. Chop cilantro, green onions & laksa leaves. Set aside in large mixing bowl.
  2. Slice yellow onion and dice garlic. Set aside.  
  3. Fully cook ground chicken in saucepan. Set aside to cool.
  4. In saucepan add cooking oil and sauté yellow onions and garlic. Set aside to cool.
  5. Squeeze limes over ground chicken.  Taste for tartness. Add fish sauce, rice powder, and red pepper flakes to preferred spice level. 
  6. Pour ground chicken into mixing bowl with recently chopped herbs. Add sautéed onions and garlic. Mix, taste and serve. 
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* Personal Preference:  Ground duck, pork or turkey may be substituted in place of chicken.
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