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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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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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