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HOW TO MAKE YAM NEAU WITH

JAI VANG, BANGKOK CUISINE

QU'S PINEAPPLE PAPAYA SALD

1 cup shredded papaya

1/2 cup sliced pineapple

1/2 lime

4 chili peppers

5 cherry tomatoes

1 clove garlic

1 teaspoon fish sauce

1/2 teaspoon crab paste

1 tablespoon sugar

(optional 1/2 teaspoon MSG)


Crush pepper and garlic in a mortar. Add the rest ingredients and lightly crush and stir for a minute until it is mixed well. Serve cold with lettuce or cabbage.








INGREDIENTS

1/2 Cup cooked (steamed) brown rice

1/2/ cup cooked Wild Rice

3 Eggs

1/2 Head of Onion

1/2 cup Kimchi (chopped)

1 tbs Soy Sauce

1 tbs Olive Oil

dash of Black Pepper

1/3 tsp salt


DIRECTIONS:

Heat oil in frying pan in high heat. Scramble eggs in high heat to create a nice aroma. Add onion and stir fried quickly to bring out the flavor then add rice, kimchi and the rest of ingredients. Stir  for 5 minutes on high heat. Makes 2 servings. 

BROWN & WILD RICE MEDLEY WITH KIMCHI

QU'S CRISPY DUCK LARB

Ingredients

1 lb ground duck

1 lb sliced duck skin

1 lemon grass- chopped

5 Kaffir-lime leaves- chopped

1 small galangal- chopped

4 stalk green onion- chopped

1/2 cup cilantro- chopped

1/2 mint leaves- chopped


Seasoning

1 tablespoon fish sauce

1/2 teaspoon salt

1 teaspoon dry roasted pepper -crushed

2 tablespoon roasted rice powder (finely grounded)

(1/2 teaspoon MSG optional)


Fry the duck skin in a skillet over medium heat until golden brown and crispy. Drain access oil and set aside.  Stir fry the ground duck in high heat until fully cooked and set aside.

I large bowl combine ground duck and crispy skin duck. Add seasoning. Save roasted rice powder last to bring out aroma. Serve with lettuce or cabbage and Lao sticky rice. Bon appetite.