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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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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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Thai Thom Yum Soup

10/29/2018

3 Comments

 
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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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