Tag Archives: vegetables

Cooking with Vandara

Posted on 5 November 2011 by Dorothy

Vandara’s organic garden has a profusion of fruit, herbs and vegetables. In our cook-up Vandara produced a superb salad using firm but creamy avocados as the main ingredient. To the salad bowl she then added crimson dragon fruit and the … Continue reading →

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Vandara’s Lao organic food garden

Posted on 15 October 2011 by Dorothy

Luang Prabang institution Vandara Amphaiphone’s creativity and holistic life approach imbues all she does: weaver, culinary expert, guesthouse owner, mentor and organic gardener. We describe her organic garden at Vanvisa 2 by Kuang Si Falls. Continue reading →

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Tamarind’s Or Paedek (padek) ເອາະປາແດກ

Posted on 30 September 2011 by Dorothy

The Tamarind Restaurant – A Taste of Laos in the Old Quarter of Luang Prabang is one of our favourite Lao restaurants. Besides their scrumptious food and the best cold drinks in Laos, what we love about Lao-owned Tamarind is … Continue reading →

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Poon Pa (Pun Pa) Luang Namtha-style

Posted on 7 March 2011 by Dorothy

I was shown a new recipe for pun pa at the Boat Landing on our last visit. This is spicier than the one in the Cookbook and also contains mashed simmered apple eggplants. If these are not at hand, use … Continue reading →

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Braised minced pork with fermented fish sauce ອົບປາແດກ Op padek

Posted on 7 March 2011 by Dorothy

Boat Landing doyenne, Joy Khantisouk, was taught this dish by her mother, who is a great cook from Luang Prabang. The dish doesn’t use much of anything, but the combination of tastes melds into a perfect savoury accompaniment to simmered … Continue reading →

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Nang Noi’s birthday rice noodles

Posted on 1 March 2011 by Dorothy

Kees and I arrived at the Boat Landing Guest House and Restaurant in Luang Namtha after a long bumpy drive in our fire-engine red Honda Jazz from Luang Prabang. This car in SE Asia is considered a teenager’s car but … Continue reading →

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Preparing ingredients for jeow

Posted on 29 December 2010 by Dorothy

Essential to the flavour of Lao food, the first step in many Lao recipes is the roasting or grilling of flavouring ingredients. Most jeow (chilli dipping sauce) recipes call for this. We show traditional and modern ways of preparing jeow ingredients. Continue reading →

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Khmu khao poon

Posted on 6 December 2010 by Dorothy

Khao poon (also spelt kao poon or kao pun) is a noodle dish widely made and consumed throughout Laos. This Khmu version with fermented soybean paste and minced pork was cooked by Khamsouk Philatorn, who used to make and sell … Continue reading →

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Bamboo shoot stew with pork ແກງ ໜໍ່ໄມ້ ໃສ່ຊີ້ນໝູ gaeng naw mai sai sin moo

Posted on 6 December 2010 by Dorothy

One of three Lao recipes for gaeng naw mai using local ingredients and from the cookbook “Food from Northern Laos”. Continue reading →

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Animal from the forest

Posted on 16 October 2010 by Dorothy

We explore wild Lao food sold on the way to Luang Namtha and photograph vegetables found on the roadside Continue reading →

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