Thai & Lao Appetizer Recipes

Thai Lao Steam Bun

2007-03-11T06:56:00.001-07:00

Appetizer Recipe: Thai Lao Steam Bun
1 package of steam bun mix. Look for steam bun picture to make sure you have the right package
½ cup sugar
1 cup fresh soy milk
1 tablespoon oil
12 quail eggs or 3 chicken eggs
2 Asian sweet sausages
1 cup ground pork
2 dried shiitake mushrooms soaked in hot water for 20 minutes
2 shallots minced
1 clove garlic minced
½ teaspoon salt
½ teaspoon pepper
2 tablespoons oyster sauce or hoisin sauce
12 wax paper cut into 2 inches square
2 tablespoons white vinegar

There should be directions on the package of the steam bun. However here are the basic steps:

1. For the Dough - mix the package with fresh soy milk, sugar and oil. Knead dough for 5 minutes. Leave dough aside for 20 minutes. Knead again for 2 minutes and divide dough into 12 equal balls.

2. For Pork Filling - boil quail eggs for 15 minutes or chicken eggs for 20 minutes. Cut large eggs in quarters. Cut sweet sausages into 12 pieces or into very small pieces. For pork filling, add chopped garlic, shallots and mushrooms, salt, pepper, and oyster sauce.

3. Putting it together - Sprinkle flour onto hard surface and roll dough out into a large circle slightly larger than palm of hand. Add eggs, sausages and 1 tablespoon of pork filling. Gather opposite edges and meet in the middle. Pinch dough to seal out any small air holes. Place wax paper under base of steam bun. Place six buns in each stainless steel steaming layer.

4. Add water into steaming pot so it levels 2 inches. Add vinegar and bring water to boil. Add steaming layers with bun over the steaming pot. Steam bun 10 minutes. Lift lid of steamer to remove condensation. Steam another 10 minutes.

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

Shrimp Chips or Prawn Crackers

2007-02-21T15:30:00.000-08:00

Appetizer Recipe: Shrimp Chips or Prawn Crackers
oil
prawn crackers or shrimp flavoured chips

Over medium heat add about 1 inch of oil. Test with one cracker. If the cracker floats within 5 seconds then the oil is at the right temperature. Pick the cracker out of the oil before it burns. If the outside edges of the cracker turn brown, it is over cooked. Add 5 crackers at a time into the oil. Pick crackers immediately as it rises and drain excess oil. Serve crackers with the curry peanut dipping sauce.

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

Fried Shrimp Rolls

2007-01-26T15:43:00.000-08:00

Appetizer Recipe: Fried Shrimp Rolls
Egg roll wraps
Shrimp that are devein and shell removed except for tail
Salt
Vegetable oil
1 egg

Purchase large egg roll wraps and cut squares from one corner the other create triangle sheets. Season shrimp with salt and optional pepper. Separate egg white from egg yolk. Stir the egg yolk. Take one triangle sheet and place one shrimp so that the tail hangs over sheet. Roll the wrap and tuck in sides. Seal wrap with egg yolk. Heat oil in a pot over medium heat. Submerge shrimp wraps into oil. Stir occasionally. Shrimp will take less than 2 minutes to cook. Remove shrimp from heat and strain excess oil. Serve fried shrimp rolls with the Spring Roll Dipping Sauce or the curry peanut dipping sauce.

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

Sour Fruit Dipping Sauce

2006-10-27T16:14:00.000-07:00

This appetizer recipe is a little different from the Green Mango Salad.

Vegetarian Recipe: Sour Fruit Dipping Sauce
1 tablespoon sugar
3 tablespoons fish sauce
1 tablespoon dried chili flakes
2 tablespoons ground toasted sticky rice
1 green mango or green sour apple

Remove mango peel but not apple peel. Slice fruit thinly so that surface is size of a teaspoon. In a small bowl dissolve sugar into fish sauce. Add chili flakes and mix. Add ground toasted sticky rice and mix. Serve sliced sour fruit and dipping sauce separately so that individuals can take a slice to dip into sauce.

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

Watermelon Seeds

2006-10-05T04:16:00.000-07:00

I can snack on watermelon seeds forever. The most important tip is to break the shell of the watermelon seed by using your back teeth because the seed is very hard.

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

Grilling Sticky Rice with Egg

2006-09-20T16:19:00.000-07:00

Barbecue Recipe: Grilling Sticky Rice with Egg
1 egg
¼ 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.

Fresh Peanuts

2006-09-01T16:43:00.000-07:00

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.

Sweet Tamarind & Seeds

2006-08-01T16:25:00.000-07:00

Sweet Tamarind may be purchased at Asian supermarkets. Take one tamarind pod and break the shell. Remove the shell and the strings. Eat the tamarind pulp but do not eat the tamarind seeds yet. Place the tamarind seeds in a pan over medium heat. Shake the seeds occasionally while toasting the seeds for five minutes. Once the seeds cool, crack the outer shell using your teeth and remove the outer shell with your hands. You must first toast the seeds or the shell will be difficult to crack. Do not eat the shell but carefully chew on the hard tamarind seed.

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

Thai Lao Khao Dome

2006-06-28T16:25:00.000-07:00

Recipe for Thai / Lao Khao Dome:
1 cup sticky rice
1 cup coconut milk
1/3 cup sugar
1 plantain sliced
1 package Banana Leaves, washed & trimmed

1. Take one cup of Lao sticky rice. Rinse and drain several times in cold water to remove any debris. Add cold water to cover sticky rice. Let sticky rice soak in cold water overnight or for at least 4 hours.
2. Place a sauce pan over medium heat. Add coconut milk and sugar into sauce pan. Stir to dissolve sugar.
3. Drain water from the sticky rice. Add Sticky rice into sauce pan.
4. Stir rice until coconut milk is absorbed and resembles a thick porridge.
5. Turn heat off and let rice cool.
6. Remove the skin from the plantain. Slice the plantain into nine pieces.
7. Take a sheet of a banana leaf that is about the size of a standard paper (8.5"x11").
8. Add one heaping tablespoon of rice into Banana Leaf.
9. Add one slice of plantain over rice
10. Add another heaping tablespoon of rice over plantain.
11. Fold banana leaf as if you are wrapping a gift box.
12. Add two inches of water into the steaming pot. Place the steaming pot on a stove element set to high heat. Place steaming basket into steaming pot. Add Khao Dome in the steaming basket. Place a lid over Khao Dome. Steam Khao Dome for 40 minutes.

Khao Dome is also posted in the vegetarian recipe site.

This recipe is in the Thai & Lao Food Recipe Book and therefore this video is free for viewing. Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food private videos.

Spring Roll with Rice Paper

2006-06-20T05:02:00.000-07:00

The spring roll is different from the wet rice paper spring rolls.

Recipe for Thai / Lao Spring Roll with Rice Paper:
lettuce shredded
carrots shredded
avocado sliced
green onions cut to 3 inches long
long green beans cut to 3 inches long
snow peas ends removed
mint leaves separated from stem
cilantro cut to 3 inches long
mixed baby greens

Instructions on how to make Spring Rolls:
1. Place a damp cloth over a flat surface.
2. Submerge a rice paper into hot water for less than 4 seconds.
3. Place the soft rice paper on to the damp cloth
4. Fill rice paper with vegetables and arrange neatly.
5. Roll the rice paper while tucking in vegetables .
6. Fold in the sides and finish rolling.
7. Roll and complete two rotations.

Also see the wet rice paper spring rolls, spring roll dipping sauce, the toasting peanuts, and the appetizer recipe sites.

This recipe is in the Thai & Lao Food Recipe Book and therefore this video is free for viewing. Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food private videos.

Dried Squid

2006-06-19T18:56:00.000-07:00

You'll need to have strong teeth to be able to enjoy this appetizer.

Barbecue the Squid over a grill or broil under high heat for about 3 minutes. Serve the dried squid with the classic Thai / Lao hot sauce or roasted tomato chili sauce and Lao sticky riceThe Dried Squid is extremely chewy.

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

Welcome to Thai & Lao Appetizer Recipe

2006-06-19T18:39:00.000-07:00

I create the Thai & Lao Appetizer Recipe in order to group all appetizer recipes into one blog. My main blog is www.thai-laos-food.blogspot.com but because Blogger does not have a category feature where I can group my food recipes, I decided to create another account with Blogger.

Now you can view all the Thai and Lao Appetizer Recipes from this blog.