KHAO DOME

Laotian steamed sweet coconut sticky rice with banana fillings wrapped in banana leaves. 






INGREDIENTS :

• 2 Cups glutinous rice
• 1 Can coconut milk
• ½ Teaspoon  salt
• 3/4 Cup sugar
• 1 tbsp Margarine
• 7 Ripe banana
• Banana leaves
• Cooking twine

DIRECTIONS :

• Soak glutinous rice in water overnight.
• In a wok or non stick pan, pour the coconut milk.
• Add sugar and salt, keep stirring  to dissolve.
• Strain the glutinous rice and add to the pan.
• Bring to a simmer and let it boil, add the margarine.
• Keep stirring until the coconut milk was absorbed and rice is thick and sticky.
• Soften the banana leaves, either over a gas fire or in microwave oven.
• Lay 2 pieces of  banana leaf, Place one heaped tablespoon of the cooled rice in the center.
• Add a single piece of banana, followed by another tablespoon of rice on top of the banana.
• Roll the banana leaves to form a logs tightly.
• Tie a string at both ends to secure.
• Half-fill a large steamer and bring to a rapid boil over high heat.
• Place the wrapped mixture and steam for an hour.

Watch Khao Dome cooking video

UA SI KHAI

Traditional Laotian food with the citrus flavor of the lemongrass that penetrates to the meat.

INGREDIENTS :

• 6 Stalks of lemongrass
• ⅓ Lbs ground chicken
• 2 Green onions, finely chopped
• 3  Cloves garlic
• 2 Teaspoons cornstarch
• 2 Eggs, beaten
• 1 Tablespoon fish sauce
• ½ Teaspoon salt
• 1 Teaspoon ground pepper

For Frying

• 2 large eggs, slightly beaten
• Vegetable oil for deep-frying

DIRECTIONS :

• With a mortar and pestle, mash garlic to a paste
• Make 4-inch cuts lengthwise all around the lemongrass stalks.
• In a mixing bowl, mix together, except the 2 eggs for coating and the frying oil.
• Divide the mixture into six portions, 1/2 cup  for each 6 basket.
• Stuff one portion of the meat into each lemongrass basket.
• Press each filled stalk with your palms  to form a tight rugby ball-shaped capsule.
• Heat up the frying oil on low medium heat or until it reaches about 300°F.
• Dip each filled lemongrass stalk into the beaten eggs, turning to coat all sides.
• Deep fried in low medium heat, turning occasionally, until golden and cooked through.
• Transfer the stuffed lemongrass into a mesh strainer, to remove excess oil.

COOKING TIPS :

1. You may use ground pork, ground turkey or ground fish.
2. Make the fillings, about 1/2 cup for every stalks.
3. Wrap the lemongrass stalks with a paper towel and microwave on high for 30 seconds, before making a cut.
4. Don't let the temperature to get too high as the outsides will burn, before they’re cooked all the way through.

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