Chef TV


Asian Episode – Laos
May 30, 2007, 10:07 am
Filed under: Cooking Basics

Laos is a landlocked Southeast Asian nation. It is surrounded by Thailand, Vietnam Myanmar (Burma), Cambodia and the People’s Republic of China.It is the Mekong River that provides the fish in Lao cooking. The river also has facilitated communication with Thailand that has led to the similarities between Laos and northeast Thai society. Below is the recipe that Beth Romualdez prepared for this episode.

GRILLED FISH STUFFED WITH BASIL AND LEMON GRASS

 1 kl. Whole fish –  golden tilapia is best
4 stalks lemon grass, 1 pc. whole and 3 pcs. finely chopped
1 handful basil
Juice of 1 lime
1 tbsp. oil
Salt

1. In a wide, shallow bowl, put the chopped lemon grass, all of the oil, salt and lime juice. Mix together.
2. Meanwhile, gut and wash the fish and make 3 diagonal slits in the flesh on each side with a sharp knife. Pat dry with a paper towel.
3. Take a few basil leaves, scrunch them with your fingers then rub them all over the skin of the fish, throwing what’s left into the bowl. Put the fish in the bowl; make sure it gets a good covering of the oily mixture. Leave for an hour or more.
4. When ready, stuff the gut cavity with the basil and the remaining lemongrass. Either place on foil and bake or grill over charcoal, 10 minutes on each side.

TABLE SALAD

Plate 1 – Lettuce leaves, fresh cabbage leaves, dill leaves, mint leaves, whole green onions,

Plate 2 – Boiled rice noodles or pancit bihon

Plate 3 – Pork rind, bean sprouts, cucumber slices, string beans slices, peanuts, galangal and lemongrass slices

Sauce Dip – Put in blender or food processor the following: slices of fresh pineapple, ginger, chili, sugar, Thai shrimp paste and garlic. The flavors should balance; the sweet, sour, spicy and salty should hit your palate at the same time.

Cooking alternative: salt-crusted and baked.

 

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