Laotian Khaw Mee Recipes

NONG'S KHAO MAN GAI

Steps:

• Boil water in a large pot. Place chicken, garlic, ginger, salt, and sugar in the pot. Return to boil and let simmer for 35 minutes. Remove chicken, cover to keep warm, and set aside.
• Heat coconut oil in a rice cooker or heavy-bottomed pot with lid; cook and stir garlic, shallots, ginger, and pandan leaves until golden and aromatic.
• Pour rice into the rice cooker or pot; stir to coat with oil. Stir in chicken broth and set the rice cooker cycle. If using a pot, bring rice to a boil, cover, reduce heat to low, and simmer 15 minutes.
• Combine ginger, red Thai chilies, fermented soybeans, pickled garlic, white vinegar, and soy sauce in a food processor or blender. Pulse until liquefied, but not smooth in texture.
• Debone chicken and cut into 1-inch pieces.
• Place chicken pieces over cooked rice to serve. Top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro. Enjoy!

HOKKIEN MEE

Steps:

• Rinse noodles under hot water; drain.
• Transfer to a large bowl, separate with a fork (being careful not to break them).
• Heat a large oiled non-stick pan; pour in half the combined eggs and water.
• Swirl pan to make a thin omelette; cook until just set.
• Transfer omelette to board, roll tightly, cut into thin strips.
• Repeat with remaining egg mixture.
• Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
• Add vegetables; stir-fry until cabbage is just wilted.
• Remove vegetables from pan.
• Heat remaining oil in same pan; stir-fry noodles 2 minutes.
• Add vegetables, pork and combined sauces; stir-fry until heated through.
• Serve sprinklered with omelette strips.

VEGETARIAN FRIED KWAY TEOW

Steps:

• For the sauce mix all ingredients together.
• Heat oil in wok over a low heat.
• Add garlic, ginger and chives. Stir to release fragrance.
• Add noodles stirring to breakup and heat through.
• Turn up the heat a little and add the sauce and bean sprouts.
• Keep tossing and stirring and the noodles become very soft.
• Serve.

THAI DRUNKEN MASTER NOODLES (PAD KEE MOW)

Steps:

• Heat a wok with several tablespoons of cooking oil. Seperate rice noodles and stir fry noodles until they soften.
• When oil is absorbed add a few tablespoons of soy sauce and finish cooking.
• Remove noodles from heat, place noodles on a plate and keep them in a warm oven.
• Add a few more tablespoons of cooking oil to the skillet and stir fry onions, garlic, green onions, peppers and basil until softened slightly.
• Add chicken and cook until slightly browned.
• Combine all ingredients for sauce in a medium sized bowl and whisk everything together,.
• Add noodles and sauce to skillet.
• Stir fry for several minutes.
• Remove from heat and enjoy.