Sticky Rice (Kao Neal)
Posted on 01. Sun, 2010 by grace in Rice/Noodles
Since Laotians eat rice with almost every meal, the rice is presoaked the night before, cooked first thing in the morning, and should suffice for breakfast and lunch. By noon, another bowl should be soaked for dinner. At dinner, rice must be hot for the most important meal of the day. In Laos every night before I went to bed, my mother told men “Soak the rice” Why couldn’t I just cook it? I never got the explanation. One day I forgot to soak the rice, so I wet the rice and steamed it like always. My mother soon noticed that the rice wasn’t cooking. I haven’t forgotten to soak the rice since!- Penn Hongthong
Chicken Lob (Lob Gice)
Posted on 01. Sun, 2010 by grace in Fast Asian Recipe, Holidays, Laos, Poultry
Lob is a traditional Laotian dish. We serve lob on holidays and special occasions. It is one of the few dishes that is served with wine. Lob can be made with chicken, fish, duck, and wild game. The most common lob is beef. It is always served with sticky rice and accompanied with fresh and bitter vegetables such as lettuce of any kind, green cabbage, Chinese cabbage, bok choy, cucumber, cauliflower, radish, long green beans, watercress, mustard greens, broccoli rape, escarole and grilled bitter melon. – Penn Hongthong
Penn Hongthong
Posted on 01. Mon, 2010 by admin in Chefs
Penn Hongthong is a cooking instructor at a local adult education site and a cooking demonstrator at libraries since 2001. Hongthong authored Simple Laotian Cooking. It was reviewed by the New York Daily News, New York Newsday, Compass, New York Times, Austin Chronicles, Jewish Herald-Voice, Long Island Gourmet TV and Public TV WLIW.
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