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Thai & Lao Appetizer 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, September 20, 2006

Grilling Sticky Rice with Egg

Barbecue Recipe: Grilling Sticky Rice with Egg
1 egg
ΒΌ cup cooked white Thai / Lao sticky rice
sprinkle of salt

Scramble the egg in a small bowl. Take cooked sticky rice, spread flat and sprinkle salt. Knead the rice to encorporate salt and make unto a round pattie. Grill the sticky rice over a barbeque or cast iron grill on high heat. Grill for one minute. Flip sticky rice over and spread one tablespoon of scrambled egg over rice. After one minute flip the sticky rice and spread egg over rice again. After one minute, flip the rice to cook the egg. Serve immediately or repeat by flipping and spreading more eggs over sticky rice.

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

Friday, September 01, 2006

Fresh Peanuts

Raw or fresh peanuts are not common and not many Asian supermarkets carry them. Raw peanuts are smaller and taste sweeter than peanuts used for roasting. The reason is because the peanuts are harvested about two months earlier than peanuts for roasting. Fresh peanuts taste like sweet corn.

Instructions on cooking Fresh Peanuts:
Wash the peanuts in cold water and drain. Add two inches of water and one tablespoon of salt in a large pot and bring to boil. Add the peanuts and cook for 30 minutes. Remove peanuts and allow to cool before eating.

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