Thai & Lao Barbecue 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!

Thursday, October 05, 2006

Fish Stuffed with Thai & Lao herbs

Barbecue Recipe: Fish stuffed with Thai & Lao herbs1 tablespoon chopped lime kaffir leaf
1 tablespoon chopped lemongrass
1 tablespoon chopped galanga
1 tablespoon chopped garlic
3 tablespoons chopped green onions
3 tablespoons chopped cilantro
2 tablespoons squeezed lime
2 tablespoons fish sauce
1 red snapper or any white flesh fish
Sprinkle of salt

In a small bowl mix, Thai and Lao herbs with squeezed lime and fish sauce. Rinse fish under cold water to remove any debris. Cut the sides of fish. Sprinkle salt and rub into fish. Stuff fish with Thai Lao herbs.

To bake, place in the oven in 350 degrees Fahrenheit for 20 minutes, flip and bake for another twenty minutes. To steam, wrap in banana leaves and steam for 40 minutes. To barbeque, place over grill for 40 minutes and flipping fish over a couple of times.

Serve with sticky rice or Thai jasmine rice and the Classic Thai / Lao Hot Sauce or Roasted Tomato Chili Sauce.

Friday, September 01, 2006

Grilling Sticky Rice with Egg

Barbecue Recipe: Grilling Sticky Rice with Egg
1 egg
ΒΌ cup cooked 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.

Saturday, July 01, 2006

Thai Lao Chicken & Shrimp Curry Skewers

Barbecue Recipe: Chicken & Shrimp Curry Skewers
1 tablespoons Thai Lao Curry Paste
3 tablespoons cup fresh coconut milk
1 tablespoon sugar (optional)
1 tablespoon fish sauce (optional)
1 cup thinly sliced chicken breast or
1 cup shrimp with shell and vein removed
Wooden skewers

In a small bowl add the Thai Lao curry paste, fresh coconut milk, sugar, and fish sauce. Mix all ingredients together. Add the curry mixture to the thinly sliced chicken breast and mix. Leave to marinade in the refrigerator for 1 hour. Repeat the curry mixture and mix with shrimp and marinade for 1 hour. Soak wooden skewers in cold water for 1 hour to prevent them from burning. Pierce the shrimp with the skewers and place on top of a grill. Repeat with the curry chicken breast. Grill on a barbecue or boil under high heat in the oven for two minutes per side. Serve the chicken and shrimp curry skewers with either the Classic Thai / Lao Hot Sauce, the Roasted Tomato Chili Sauce or the curry peanut dipping sauce.

Monday, June 19, 2006

Dried Squid

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 rice.

Thai & Lao Barbecue Recipe

I create the Thai & Lao Barbecue Recipe in order to group all barbecue recipes into one blog. My main blog is 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 Barbecue Recipes from this blog.