KOW LENG FUEN/KLF Holy Rice 2019-08-17 | Kow leng fuen or KLF is a staple snack of Tai Lue people from northern Laos. It’s made with firm rice pudding, sour broth, and spicy fermented soybean sauce. This recipe is ONLY for those who knows, likes and had KLF before. If it’s your first time please don’t attempt to make it because most likely you will not like it. It’s an acquired taste food. And it’s labor intense. Lol Recipe serves 6 Recipe without lime stone paste 2 Cups rice flour 1/3 Cup tapioca flour 6 1/2 Cups water Recipe with lime stone paste 2 Cups rice flour 6 Cups water 1/2 tsp lime stone paste(Mashed and diluted in 1/3 cup of water) Cook the batter on high heat for the first 10-15 or until it thickens then lower the heat and cook another 15-20 minutes minutes. If you like it more firmer use less water for recipes. For sour broth 6 Cups water 1 Medium tomato-chopped 2-3 tamarind soup mix Boil 15 minutes and let cool. For spicy sauce 1 Cup dried chilies-boil 15 minutes 3 Tbsp chilies broth or water 2-3 Tbsp soybean paste/toa nowh1 Tbsp sugar 1 Tsp msg 5 Cloves garlic 1 1/2 inch fresh ginger Adjust the taste to your liking.
BRAISED DUCK Holy Rice 2025-02-04 | Ingredients1 Large duck-4 lbs/1.8 kg10 Cups water or enough to cover a duck 1 Tbsp oil 6 Tbsp brown sugar 7 Cloves garlic 1/2 Onion-sliced 3 Inches galangal-sliced 3 inches ginger-sliced 1/2 Tbsp cinnamon 2 Tbsp 5-spice 2 Tbsp black peppercorn1/2 Tbsp chicken bouillon1 Cup dark soy sauce1/2 Cup light soy sauce
Cozumel Mexico - An Amazing Experience!! Holy Rice 2021-05-22 | We stayed at Secrets Aura Cozumel an adult-only and all-inclusive resort. I love this resort it’s so beautiful and quiet perfect for honeymooners as well. We would definitely come back again.
CRISPY FRIED SPRING ROLLS That Won’t Explode Holy Rice 2021-04-15 | Delicious crispy fried spring rolls filled with ground pork, shrimp, noodles and some simple seasonings then wrapped in rice paper. These babies are perfect as tasty snacks or appetizer for parties. You can use regular egg roll wrappers for this recipe. Rice paper is very thin and can explode when frying. Just follow few tricks and tips from my video and you won’t have any explosions. Recipe makes about 20 spring rolls For the spring rolls:20 Spring roll wrappers Oil for frying 9 Oz (250 g) ground pork or chicken 6 Oz (170 g) shrimp, deveined and finely chopped 1 Oz dried glass noodles1 Small carrot-shredded 1/3 Cup dried wood ear fungus-soaked 2 Green onion-chopped 1 Egg1 1/2 Tbsp oyster sauce 1 Tsp sugar 1/2 Tsp salt 1/2 Tsp black pepper For the sauce:2 Tbsp sweet chili sauce 2 Tbsp water 2 Tbsp fish sauce 1-2 Tbsp fresh lime juice 1/2 Tsp sugar 1 Clove garlic-finely chopped Mix all ingredients together and stir until sugar dissolved. Taste and adjust the taste to your liking. Add chopped chilies if you like it more spicy.Important notes: When rolling spring rolls make sure to reduce any air pockets and roll it nice and tight. Place it on tray lined with parchment paper and refrigerate uncovered for 30 minutes. It will help to dry the rice paper and won’t explode when frying.
CARAMELIZED SPARE RIBS Holy Rice 2021-04-08 | Delicious caramelized ribs with sweet savory glaze. The spare ribs are slowly braised until fall of the bone tender. Serve with steamed rice. You can use pork belly or pork shoulder for this recipe. Recipe serves 4 2 Lbs spare ribs-cut into small pieces 2 Cloves garlic-chopped 2 Inches ginger-thin sliced 1/2 Onion-chopped 3 Tbsp sugar 3 Tbsp soy sauce 1 Tbsp oyster sauce 1 Tbsp chicken bouillon-optional 1 Tsp black pepper 2 1/2-3 cups coconut water or water
SOM MOO - Fermented Pork Sausage Holy Rice 2021-03-18 | Nem/Nam is a popular cured fermented pork in Southeast Asia. It’s made from minced pork, sliced pigskin and a mixture of seasoning. There are many ways to prepare it but for this recipe I’m using rice, garlic, salt and sugar as a natural fermentation. The store bought Nem has chemicals and preservatives to make it look reddish pink color versus the homemade is pale pink. It’s usually served raw as an appetizer or snack. I like to eat it cooked though. LolYou can microwave for 1 minute or pan sear it for few minutes per side. Ingredients 4 Lbs(1.8k) freshly ground pork 2 Lbs(907g) pork skin-washed with vinegar 1 Cup steamed rice 3/4 Cup or 6 Tbsp garlic-finely minced or pounded 2 Tbsp salt 1 Tbsp sugar 1 Tbsp Msg Some sliced garlic and chilies for garnish Mix all ingredients very well or until it thickens. Store in a container or use plastic wrappers. Leave it at room temperature 70 degrees/22 celsius or higher for 3 days. The hotter the temperature the quicker it will ferment. After it reaches the sourness you can freeze it or must be eaten within 1-2 weeks otherwise it won’t taste good.
SAGO DESSERT With Longan and Corn Holy Rice 2021-03-11 | A delicious dessert made with sago, corn, and longan in aromatic pandan juice. This sago pudding is so good with creamy coconut sauce and you get lots of texture from longan and corn. It’s usually served warm but it’s good chilled. You can make half of the recipe if you have a small family. Recipe serves 10-12 For the tapioca pudding: 6 1/2 Cups water-divided 1 Cup small tapioca pearls-soaked 20 seconds 7 Pandan leaves-chopped 1 Cup sugar or to taste 1 1/2 Cups corn or 2 ears cooked corn 1 1/2 Cups fresh longan or 1 can 20 Oz/565 g longan1/2 Tsp salt To a blender add 1 cup water and chopped Pandan leaves. Blend well and strain. You can skip this part if you don’t have Pandan leaves or don’t want to use it. Just mix few drops of Pandan flavouring to 6 1/2 cups water instead. For the coconut syrup:1 Can 13.5 Oz/400 ml coconut milk 2 Tbsp sugar 2 Tsp rice flour 1 Tsp salt Combine all ingredients and stir until no lumps. Cook on medium-high heat about 5-6 minutes.
THAI CURRY CRAB Holy Rice 2021-02-25 | A tasty and delicious Thai curry crab smothered with mildly curry coconut sauce. There are many variations of the sauce. It can be made with curry powder, curry paste, coconut milk, evaporated milk and/or nam prik pao. And of course adjust the taste to your liking. You can use raw crab just cook a little longer. Recipe serves 3-4 2 Cooked Dungeness crabs about 2 lbs/907 g3 Cloves garlic-chopped 1/2 Onion-sliced 1/2 Cup green onions-chopped 1/2 Cup cilantro-chopped For the curry sauce:2/3 Cup coconut milk, evaporated milk or full fat milk 150 ml2 eggs-beaten1 Tbsp red curry paste or 2 Tbsp curry powder 2 Tbsp oyster sauce 1 Tbsp fish sauce 1 Tbsp soy sauce 1 Tsp chili powder or fresh chilies to taste 2 Tsp sugarWe use eggs to thicken the sauce. You can definitely make without it but the sauce will be runny but still delicious.
GUACAMOLE SHRIMP CUPS Holy Rice 2021-02-17 | Crispy wonton cups filled with healthy guacamole and cajun shrimp. It looks fancy but pretty easy to make. To cut down on cooking time you can use tostitos scoop chips and store bought guacamole. You can make wonton cups ahead. Just make sure it cools down completely before storing them in an air tight container or zip-loc bag until ready to assemble and serve. You can make everything ahead but do not assemble until it’s time to serve because the wonton or chips won’t hold up. Ingredients to make 24 cups For the cups:24 square wonton wrappers-defrosted Cooking spray or 1/4 cup vegetable oil Regular or mini muffin pan If you don’t have cooking spray, brush oil on the muffin pan and also brush wonton wrappers on both sides then place into the muffin pan. Bake in preheated oven 350 F/180 C for 8-10 minutes. For the shrimp: 24 Large raw shrimp-peeled and deveined 1 Tbsp Cajun seasoning1 Tbsp olive oil 1/2 Tsp garlic powder 1/4 Tsp black pepper 1/4 Tsp salt Toss all ingredients together and bake in preheated oven 350 F/180 C for 6-8 minutes or when the shrimp turns pink. Don’t over cook it will get dry. For the guacamole:2 Large avocados-mashed 1 Tbsp lime juice or half of a lime 1 Small tomato-chopped 1/4 Cup onion-diced 1/4 Cup cilantro-finely chopped 1/2 Tsp salt or to taste Some hot sauce to taste Chopped cilantro for garnish
DOUBLE CHOCOLATE BANANA BREAD Holy Rice 2021-02-13 | This double chocolate banana bread is incredibly moist, tender and loaded with chocolate chips. Cocoa powder and chocolate chips makes it more rich and decadent. The bread is a cross between fudge brownie and chocolate cake together, it’s a chocolate lover’s dream come true! You can add chopped walnuts as well. Recipe makes 10 slices 1 Cup all-purpose flour 1/2 Cup cocoa powder 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp salt 1 Tsp vanilla extract 3 Large very ripe bananas-mashed 1 Cup sugar 1/2 Cup unsalted melted butter or oil 2 Large eggs 1 Cup semi-sweet chocolate chips-divided Bake in preheated oven 350 F/180 C for 55-60 minutes or until toothpick come out mostly clean.
EASY SHRIMP And BROCCOLI With Garlic Chili Sauce Holy Rice 2021-02-04 | This shrimp and broccoli stir fry is made with few simple Asian sauce that you already have in your pantry. Plump juicy shrimp with savory and delicious garlic chili sauce. It’s super quick and easy to make. Serve with steamed rice or noodle. You can use other vegetables like zucchini, bell peppers or cauliflower instead of broccoli. Recipe serves 3-4 Ingredients:1 Lb shrimp 453 G-cleaned and deveined 1 Head of broccoli-cut into small pieces For the Sauce: 1-2 Tbsp oil 3 Cloves garlic-chopped 2 Tbsp oyster sauce 1 1/2 Tbsp soy sauce 3 Tbsp water 2 Tsp sambal Oelek garlic chili sauce 1/2 Tsp sugar 1/2 Tsp corn starch Cook the shrimp until it turns pink and remove from heat. Over cooking will make it dry.
PECAN PIE BROWNIES Holy Rice 2021-01-21 | Brownies and pecan pie come together in one. These amazing and scrumptious dessert are perfect for parties and you’ll want them all year round. So good with vanilla ice cream. I’m not a big fan of the classic pecan pie because it’s way too sweet for me. You can use store bought boxed brownies or cake mix for the base instead of from scratch. Just follow package instructions and cooking time. It’s super quick and easy. Make them ahead and store in the fridge. Recipe makes 18 square pieces For the brownies layer: 2 Sticks unsalted butter-melted 2 Tbsp oil 1 Cup sugar 1 Cup brown sugar-packed4 Eggs 1 Tsp vanilla extract 1/2 Tsp salt 1 1/2 Tsp baking powder 1 Cup unsweetened cocoa powder 1 Cup all-purpose flour For the pecan pie layer:2 Large eggs 1/2 Cup brown sugar-packed1/2 Cup maple syrup or corn syrup 1/4 Cup unsalted butter-melted 1 Tsp vanilla extract 1 1/2 Cups toasted pecans-coarsely choppedPreheat oven to 350 F/180 C.Bake the brownies layer first for 15 minutes, remove from oven then pour the pecan layer on top and continue baking 20 more minutes. Brownies are done when you gently shake the pan and the center just barely jiggles. Let cool completely before cutting. Oven temperature may vary so you might have to bake a little longer.Here’s how to toast pecans video youtu.be/ILQKKwczMRg
TOASTED PECANS In 5 Minutes Holy Rice 2021-01-21 | Learn to Toast nuts for any recipe easily and fast without burning them. Toasting nuts brings out their flavor, giving them a richer and deeper taste. You can add toasted nuts to salads, baked goods or other dishes adds a nuttier and deeper flavor than raw ones.Toasting nuts in the oven will give better and more even toasting. While toasting on stovetop can be quick and you can control. Cook on medium-low heat tossing and stirring constantly. Just don’t walk away when you’re toasting nuts because they burn very fast. You can use any skillet, just use a size that fits the amount of nuts you’re making.
FRENCH TOAST - Quick and Easy Holy Rice 2021-01-13 | The best French toasts I’ve ever had is made with Brioche bread. This bread has a sweet and buttery flavor, which contributes to the overall flavor. When it’s soaked with egg and cooked, the bread is soft and sweet in the inside and pleasantly crispy on the outside. You can use challah or French Baguette but the best bread is brioche. This bread is so fluffy and soft it does the best job soaking the sweet egg mixture. This recipe is quick and easy to make. Serve with your favorite toppings such as fresh fruits, maple syrup, butter, whipped cream, and powdered sugar. Recipe for 8 1 Loaf Brioche bread-cut into 1” thick slices 6 Large eggs-beaten 1 Cup half and half or whole milk 3 Tbsp maple syrup 1 Tsp vanilla extract 1/2 Tsp salt 1/2 Tsp cinnamon It’s best to use cream, half and half or whole milk for the recipe. You can use milk substitute but the flavor will change. Notes: Dip each slices of bread only about 5-10 seconds per side. If you leave in the egg mixture too long it absorbs too much and it will fall apart when you fish it out. However, if using French Baguette you can soak about 10-20 seconds per side because this bread is more dense.
BEEF STEW - Flavorful Comfort Food😋 Holy Rice 2021-01-03 | This hearty beef stew is one of my favorite comfort food. The beef and vegetables are slowly simmered on the stove top to perfection with a delicious rich and flavorful sauce-served with crusty bread. You can use other vegetables that you like and adjust the taste to your liking. Recipe serves about 8 For the beef: 2 Lbs Stewing beef 907 g-cut into 1 1/2” pieces 1/2 Tbsp salt 1/2 Tsp black pepper 1/4 Cup all-purpose flour Toss until all coated with flour and seasoning. Set aside while preparing other ingredients. For the soup and add-ins: 32 Oz low sodium beef broth 946 ml1/2 Cup red wine 3 Tbsp olive oil-divided 1 Whole onion-diced 4 Cloves garlic-chopped 3 Medium carrots-cut into 1/2” thick pieces 4 Yukon or baby potatoes-cut into chunks 2 Tbsp tomato paste 1 Tbsp fresh parsley-chopped 1/2 Tbsp sugar 1/2 Tbsp dried oregano 1 Tsp dried thyme 1 Tsp paprika 1 Tsp salt 1 Tsp chicken bouillon Chopped parsley for garnish If you don’t like wine use broth or water instead.
TENDER AND JUICY PRIME RIB - Easy to make! Holy Rice 2020-12-23 | Prime rib is the ultimate holiday meal for meat lovers. Making this amazing succulent beef roast is much easier than you think. Don’t be afraid to cook it. There are just few tips and tricks you need to follow to make it perfect. Serve with your favorite sides. I used 4 pounds roast, you can use larger or smaller roast remember to adjust the cooking time. I baked in high heat first to seal in the juice then lower the temperature. This method makes the prime rib juicy and tender every time. Recipe serves 6-8 4 Lbs standing rib roast 1814 GLeave it out at room temperature 2 hours prior to cooking. Prime rib rub: 2-3 Tbsp olive oil 5-6 Cloves garlic-finely chopped 1 Tbsp dried or fresh rosemary-finely minced 1 Tbsp dried thyme 1 Tbsp freshly cracked pepper 1 Tbsp salt 1.Take out the prime rib from the fridge and let it sit at room temperature for 2 hours prior to baking. 2. Preheat the oven to 500 F/260 C 3. Combine the prime rib rub and mix well. 4. Rub the spice blend all over the prime rib. 5. Place prime rib in a roasting pan. 6. Bake 15 minutes in 500 F/260 C. 7. Reduce the oven temperature to 325 F/162 C and continue to bake until it reaches your desired doneness. Referral to the cooking chart below. 8. Remove from oven when it’s done cooking and cover loosely with foil. Let it rest 30 minutes before carving. Important note:Do not open the oven while baking the prime rib until it’s done cooking. You want the oven temperature to stay hot and consistent heat.I baked my 4 lbs roast at 500˚F/260 C for 15 minutes then at 325˚F/162 C for 1 hour for medium doneness.Prime Rib Cooking Time:Bake in a fully pre-heated oven at 500˚F/260 C for 15 minutes. Then reduce heat to 325˚F/162 C and continue baking:10-12 min per pound for rare13-14 min per pound for medium rare14-15 min per pound for medium16-17 min per pound for medium wellRoast until the thermometer registers:115-120˚F for rare125-130˚F for medium rare135-140 for medium doneness145-150 for medium well
PICKLED MUSTARD GREENS - Som Puk Holy Rice 2020-12-12 | Som puk is a Laotian style pickled mustard greens made with very simple ingredients. It’s fermented in a salt and sweet rice brine rather than vinegar. It is crunchy, tangy and they’re full of healthy immunity boosting probiotics. I call it “Lao kimchi”. LolIt’s usually served a long with main dishes such as grilled fish or meat. We also use it in stir fries and soups. Recipe serves about 8For the mustard greens:3 Lbs Chinese mustard greens-washed and chopped 1 1/2 Tbsp salt Toss together with salt and set aside at least 30 minutes. Then squeeze out excess juice before adding the brine. For the brine:3 Cups filtered water 2 Tbsp glutinous rice flour/sweet rice flour 1 1/2 Tbsp sugar 1 1/2 Tbsp salt 1/2 Tsp msg-optional Combine all ingredients in a pot. Stir until no lumps and cook it on medium/low heat. Bring to a boil and let simmer about 2-3 minutes. Remove from heat and let cool.You can use cooked sticky rice or steamed rice instead of flour. Combine the prepared mustard greens and the brine. Feel free to add fresh cloves of garlic and green onions at this point. Mixing and squeezing 2-3 minutes. Put them in a jar or a container be sure to pack it down and covered with juice. Place the container in the warmest spot of your home and let ferment for 2-3 days or until sour. Refrigerate after it’s sour to your liking otherwise it will get overly sour and it won’t taste as good.
SEAFOOD BOIL With Spicy Garlic Butter Sauce Holy Rice 2020-12-06 | I’m excited to share with you my delicious seafood platter with garlic butter sauce. It’s made with variety of seafood, corn, potatoes, and savory yummy sauce. Feel free to use any kind of seafood combinations you like. Just remember to adjust the cooking time accordingly. Be creative make it what you and your family love. You can add different vegetables instead of just corn and potatoes. Get all the ingredients ready before you start so it will go much quicker. I can get this recipe done in less than 40 minutes including prepping time. I make the sauce while the potatoes and corn is boiling. I have a Cajun shrimp recipe that you must try. Check out the link below. Recipe serves 4 Ingredients 1 Lb jumbo shrimp 453 g-shells on1 Lb green mussels 453 g 2 Large clusters crab legs-cut in half 2 Lobster tails-cut in half after cooked2 Ears corn-fresh or frozen, cut into thirds 12 Baby potatoes For boiling water:4 Tbsp Old Bay Seasoning 3 Bay leaves 1 Sliced lemon Fill a large stock pot with water leave enough room to add seafood. For the spicy garlic butter sauce: 1/4 Cup olive oil 1 1/2 Cups low sodium chicken broth or water 2 Sticks unsalted butter 3 Tbsp garlic-chopped 1 small onion-chopped 3 Tbsp Old Bay Seasoning 3 Tbsp paprika 1 1/2 Tbsp lemon pepper 1-2 Tbsp chicken bouillon-optional 1 Tbsp cayenne pepper or to taste Hot sauce and pepper flakes to taste Add more butter to the sauce if you like. You can toss the seafood with the sauce and/or reserve for dipping. Notes: If you want the shrimp the stay plump and juicy don’t over cook it. I boiled the lobster tails for about 4-5 minutes and they are 4 ounces/113 g each. For jumbo shrimp 16-20 count per pound cook 2-3 minutes. It comes out perfect every time. The crab legs and green mussels are fully cooked so I just need to warm it through. Make sure you drain the pot as soon as it’s done cooking. If you let it sit in hot water it will really get over cooked and you don’t want that. Check out this recipe Spicy Cajun shrimp with garlic butter sauce youtu.be/im_HRh8fp6Y
SWEET RICE DUMPLINGS With Banana and Taro - Khao Tom Holy Rice 2020-11-27 | Sweet rice dumplings (Khao tom) is a Laotian dessert made with glutinous rice, bananas, taro, coconut cream, and sugar. You can use sweet potatoes, yams, or cooked beans instead of taro. This recipe will take few hours to make. It is not hard to make but it’s time consuming on the preparation. You can leave out the cooked Khao Tom at room temperature for a couple days without going bad. I usually make a lot and I freeze them. Whenever I have cravings just thaw and warm it up. This dessert is very filling if you eat two of them you won’t be hungry for hours. Lol Recipe makes about 30 wraps 4 Cups glutinous rice/sweet rice, soaked3 Cups coconut cream 2 Cups sugar or to taste 1 Tsp salt 2 Cups taro-small diced 15 Thai bananas-sliced length wiseOr use about 6 regular large bananas-sliced length wise and cut in half will make four pieces. For banana leaves: 1-2 packs of frozen banana leaves Cut two sizes 6x8 inches and 8x9 inches 15 cm x 20 cm and 20 cm x 22 cm We double the banana leaves so it won’t crack while wrapping and steaming. For this type of dumplings we don’t tie them together.
ROASTED DUCK - Juicy and Tender Holy Rice 2020-11-20 | This roasted duck is made with simple seasonings and infused with garlic, onion and orange. It’s so delicious! And you don’t need butter to make it moist because duck skin already has a lot of fat. It makes the meat inside tender and juicy. Cooking duck can be intimidating because if you cook it too long the meat can get chewy and dry. This recipe is very easy to make. If you don’t want turkey for the holidays you must try this recipe. Serve with your favorite side dishes. You can use chicken instead of a duck. Recipe serves 4-5 1 Whole duck (5 lbs or more 2267 g), thawed, rinsed, neck and giblets removedTrim off excess fat and wing tips if needed. For dry rub:1 Tbsp sugar 1 Tbsp salt 1 Tbsp paprika 1 Tbsp dried parsley 1 Tsp garlic powder 1/2 Tsp black pepper 1/2 Tsp chicken bouillon-optional For stuffing:1 Small onion-chopped 1/2 Orange-chopped 5 Cloves garlic-chopped Fruits and vegetables of you choice to garnish a serving plate. Bake the duck in preheated oven at 350 F/176 C for 1 hour and 20 minutes upside down. Then remove from oven and turn the breast side up. Bake another 1 hour 15 minutes or until the internal temperature reaches 165 F. Basting with duck juice every 20 minutes. Generally it is cooked 15-20 minutes per pound of duck. If you like it medium rare cut down cooking to about 1 hour per side and the juice will run pink. I cooked mine almost 3 hours because I preferred almost well-done.
CHICKEN AND SHRIMP SHUMAI DUMPLINGS Holy Rice 2020-11-13 | Shumai (Siu mai) is a popular Chinese steamed dumplings. It is usually served as a dim sum snack. There are many types of dumplings, you can make it with pork, shrimp or chicken with flavorful seasonings. Sorry, I forgot to include the water chestnuts in the video. Recipe makes about 30 dumplings 6 Oz shrimp 170g-rough chopped 1/2 Lb ground chicken or pork 226g8 Oz can water chestnuts-drained and chopped 1/2 Tbsp soy sauce 1 Tbsp oyster sauce 1 Tbsp corn starch 1 Tsp sugar 1 Tsp sesame oil 1/4 Tsp black pepper 1/4 Tsp salt 1 Egg white 1 Tsp finely minced ginger 1 Tsp finely chopped garlic 1 Green onion-chopped 1 Small carrot-small diced for topping30 Square or round wonton wrappers Steam the filled dumplings 15-20 minutes. If you can find round wonton wrappers great but if you can’t just trim the corners off like I did. For toppings you can use fish roe or peas instead of carrots. Dipping sauce:3 Tbsp soy sauce2 Tbsp rice vinegar or 1 1/2 Tbsp white vinegar 1 Tbsp water 1 Tsp sugar or to taste 1/2 Tsp sesame oil1/2 Tsp red pepper flakes-optional
OR GAI - Laotian Chicken Stew Holy Rice 2020-11-07 | Or Kai is a Laotian chicken stew in thick broth and lots of vegetables. There is no set recipe for it. You can use other proteins like beef, dried beef, pork, duck, and quails. Recipe serves 62 Lbs chicken thighs or whole chicken 907g-cut into bite size 6 Cups water 1 Tbsp oil 4 Cloves garlic-chopped 1 Stalk lemongrass-sliced 7 Thai eggplants-quartered2 Chinese okras-sliced 7 Choy sum-sliced 1-2 Cups dill-chopped 4 Green onions-sliced 1/2 Onion-sliced 2-3 Tbsp padaek 2 Tbsp fish sauce 1 1/2 Tsp salt 1 1/2 Tsp msg-optional 1 Tbsp chicken bouillon Chilies to taste 1/3 Cup sweet rice-soaked, drained and pounded1/4 Cup water-add to the pounded rice With all Laotian dishes you can always adjust the taste to your liking.
A QUICK WEEKEND GETAWAY TO LONG BEACH Holy Rice 2020-11-06 | Downtown Long Beach is a very nice place for vacation or weekend getaway. There are shops, restaurants, aquarium, the Queen Mary Ship, cruise terminal and nice parks around.
CHAR SIU GRILLED CHICKEN Holy Rice 2020-10-29 | This grilled chicken char siu is flavorful and easy to make at home. The classic char siu is made with fatty pork shoulder but, I’m using chicken thighs as a healthier alternative. Recipe serves 3-4 2 Lbs chicken thighs-boneless, skinless 907g 3 Tbsp hoisin sauce 1 1/2 Tbsp ketchup 1 1/2 Tbsp soy sauce 2 Tbsp honey 1 Tbsp cooking oil1/4 Tsp five spice powder 1/2 Tsp garlic powder 1/2 Tsp salt 1/2 Tsp baking soda as a tenderizer-optionalRed food color-optional Mix all the marinade ingredients together except for baking soda. Remove 3 tablespoons for glazing the chicken then add the baking soda and chicken. Mix well and let marinate at least 3 hours or overnight. You can use stove-top grill pan or bake 400 for 25-30 minutes turning the chicken halfway through, basting with the reserved marinade during the last 3 minutes of cooking.
CHICKEN RICE SOUP - Khao Piak Khao Holy Rice 2020-10-15 | This chicken rice soup is made with just simple ingredients but bold in tastes. It is super delicious and makes a perfect comfort food for those cold days or when you’re sick. It’s usually served as breakfast in Laos but it can be eaten anytime of the day :)You can customize the taste to your liking. This recipe is easy and straightforward. You can have delicious rice soup in 30 minutes. Recipe serves about 6 large bowls 12 Cups water 8 Drumsticks or 2 lbs chicken 907g1 Cup jasmine rice-rinsed, soaked, strained1/2 Onion-fine chopped 4 Cloves garlic-chopped 1 1/2 inches ginger-thin sliced 2 Tbsp chicken bouillon or 1 1/2 Tbsp msg1 Tbsp salt 1 Tbsp sugar 1/2 Tsp black pepper 1/2-1 Tbsp oil Garnishes:Chopped green onions Chopped cilantro Fried garlic or shallots Fried chili oilSoft boiled eggs Pork blood cake for Laotians ;)Soaking the rice in advance and boiling it the time as the chicken cuts down cooking time by half. We don’t usually put any vegetables in the Khao piak khao other then green onions and cilantro.
LARB GOONG - Shrimp Larb Holy Rice 2020-10-08 | Larb Goong is an authentic Lao dish made with finely minced shrimp, spices and lots of herbs. It’s usually eaten raw with vegetables and herbs or cooked. This dish is actually not very hard to make. Once you get all the ingredients prepared, it’s quick to come together. Recipe serves 41 1/2 Lbs shrimp-finely minced 1 Tbsp galangal-fine minced 7 Kaffir lime leaves-fine minced 1 Stalk lemongrass-sliced 2 Tbsp roasted rice powder 1 Tbsp fish sauce 1 Tsp roasted chili powder or to taste 1 Tsp msg or to taste 1/2 Cup cilantro-chopped 1/2 Cup mints-chopped 3 Green onions-chopped Fermented fish sauce broth:1 1/2 Cups water 3 Tbsp fermented fish sauce or padaek 1-2 Slices galangal 2 Kaffir lime leaves Half stalk of lemongrass Boil 2-3 minutes and let cool before adding to larb. Adding it warm is okay but not hot it will cook the shrimp. If you’re going to eat it cooked skip the boiling put. Just add 1 1/2 cups water and 3 tablespoons of padaek. Grilled eggplants and garlic:7 Thai eggplants-quartered 5 Cloves garlic Roast or grill until charred. Some people like the eggplants charcoal burnt it gives that dark color in the larb goong. You can also make it without the eggplants but it will be lighter in color.How to make roasted rice powder youtu.be/tjeKOUS-Few
GRILLED SHORT RIBS Holy Rice 2020-10-02 | Recipe serves 2-3These grilled short ribs are inspired by Korean barbecue marinated in a wonderful combination of ginger, garlic, soy sauce, oyster sauce and brown sugar. It’s so juicy and flavorful. If you enjoy your food more spicy, add your favorite hot sauce before serving. You can use the marinade for chicken and pork. This recipe is very easy to make.2 Lbs short ribs 907g-washed and drained well3 Tbsp brown sugar 1/4 Cup soy sauce 2 Tbsp oyster sauce 1 Tbsp minced garlic 1 Tbsp minced ginger 1/2 Tsp black pepper 1/2 Tsp baking soda as a tenderizer 2 Tsp chicken bouillon-optional Marinate at least 4 hours but best overnight. You can broil in the oven or grill outside if weather permits. The meat is pretty thin, over cooking will make it dry. If you don’t add any tenderizer at all it does get chewy.
EASY PEPPER STEAK RECIPE Holy Rice 2020-09-29 | This pepper steak is made with beef and sautéed bell peppers in a savory sauce. It is a quick, easy and delicious stir fry. Served over steamed rice. Recipe serves 2 For steak 1/2 Lb beef 227g such as sirloin, flank or round steak-thin sliced 1 Tbsp cooking wine or water 1/2 Tsp black pepper 1/2 Tbsp soy sauce 1 Tsp corn starch 1/4 Tsp baking soda as a tenderizer Mix ingredients together well and let marinate at least 20 minutes. For sauce 2 Tbsp oyster sauce 1 Tbsp soy sauce 1 Tsp sugar 1 Tsp corn starch 1/2 Tsp black pepper 3 Tbsp water Stir until no lumps. Other add-ins 1 Tbsp oil 1 Small red bell pepper-cut into chunks 1 Small green bell pepper-cut into chunks 3 Cloves garlic-chopped You can use 2 cups of other vegetables if you don’t like bell peppers.
FOOD FAMILY And FUN 🎉🎉 Holy Rice 2020-09-24 | Hello everyone! Today I’m taking you out of my kitchen to meet my family. LolWe have 5 September birthdays in our family so, we are doing a get together at my sister’s house. This year is bad for all of us with the COVID-19 but we’re trying to enjoy time with our loved ones and making good memories. Hopefully next year will be a better year for all of us. Wishing you all safe and healthy. Thank you very much for your support.
TURMERIC FISH IN COCONUT CURRY SAUCE Holy Rice 2020-09-17 | Pan-seared cod in curry coconut sauce. This dish is quick, healthy and delicious. Red curry paste can vary in its intensity by brand, so adjust the amount to your taste. Feel free to use any firm white fish or salmon for this recipe. Recipe serves 4 For the fish: 4 Cod fillets or firm white fish Season with salt, pepper, turmeric powder and garlic powder. For the coconut sauce: 13.5 Oz coconut milk 1 Tbsp oil 1/2-1 Tbsp red curry paste 1/2 Tbsp sugar 1/2 Tsp salt 1/2 tsp turmeric powder 1-2 Tbsp fish sauce or substitute 2 Cloves garlic-chopped 1 Red bell pepper-julienned 1 Bok choy-julienned 1/2 Cup peas1/4 Cup cilantro leaves for garnish Lime juice to taste
CURRY NOODLE SOUP - MEE KA TEE Holy Rice 2020-09-10 | Mee ka tee is Lao/Thai rice noodle soup made with red curry, coconut milk, ground pork, eggs and crushed peanuts as the main ingredients. It has a good balance of creamy, sweet and salty. This dish is similar to khao poon but the type of noodle used and the thick broth is what makes it different from khao poon. For healthier version use lean pork or chicken. Serving size is totally up to you. You can serve over steam rice if you don’t want noodle. Recipe serves 6 For the broth: 1 can 4 oz red curry paste 16.9 Oz coconut cream 500 ml 1 Lb ground pork 6 Cups water 1/2 Cup roasted peanuts-crushed 4 Tbsp sugar or to taste 3 Tbsp soybean sauce 2 Tbsp tamarind pulp2 Tbsp salt 1 Tbsp chicken bouillon or msg1 Tbsp paprika-optional for color3 Tbsp fish sauce 2-3 Eggs-beatenThe more eggs you put the thicker the broth will be. Adjust the taste to your liking. For noodle: 1 Bag pho rice noodleCook until softened drain and rinse with cold water. Toss the noodle with 1 tsp of garlic oil or oil to prevent from sticking together and sprinkle sliced green onion on top. For salad mix and garnishing: Salad include shredded cabbage, bean sprouts, string beans, banana blossom, mints, green onions and cilantro. Feel free to use any combinations you like. Fried dried chilies
SHRIMP IN LOBSTER SAUCE Holy Rice 2020-09-03 | Shrimp in lobster sauce is a Chinese takeout style dish that’s super quick and easy to make. Lobster sauce is just a name but there’s no actual lobster in this dish. You can also add ground pork to the recipe. Recipe serves 2 For the shrimp:14 Extra large shrimp-cleaned and deveined 1/2 Tsp corn starch A pinch of salt A dash of white pepper Mix and set aside while you prep other ingredients. You can add more or less shrimp per serving. For the sauce:1 Tbsp oil1 Clove garlic-chopped 1 Green onion-Reserve green part for garnish 1/2 Cup carrots and peas mixed 1 1/4 Cups chicken broth 1 Tsp chicken bouillon 1 Tsp sugar 1/2 Tsp salt 1/4 Tsp white pepper 1 Tbsp shaoxing wine or cooking sherry 1/2 Tsp sesame oil1 Egg white-beaten For slurry: 1 Tbsp corn starch 1/4 Cup chicken broth Mix until no lumps Shrimp only takes few minutes to cook. Turn off the heat as soon as it turns pink. Over cooking will make it chewy and dry. Always adjust the taste to your liking.
PORK ROLL SALAD - Yum Moo Yor Holy Rice 2020-08-27 | This pork roll salad or Yum Moo Yor is so tasty and super easy to make. It has bold taste of spicy, sour and a little sweet. The pork roll is already delicious on it’s own so, you don’t have to put much effort to make it taste good. Lol You can find the steamed pork roll or ham at the Asian super market in the frozen section. Recipe serves 4 1 Lb steamed pork roll/ham 453g-cut into bite size 2 Roma Tomatoes-cut into chunks 2 Ribs celery-cut into 1/2 inch slices1/2 Onion-thin sliced 1/2 Cup cilantro-chopped For dressing 2-3 Tbsp fish sauce or to taste 2 Tbsp fresh lime juice or to taste 4 Thai chilies-finely chopped 1 1/2 Tbsp sugar or to taste You can totally skip the boiling part if you don’t have time because it doesn’t make a big difference on the taste or anything. It just softens the meat a little that’s all.
SPICY BASIL FISH Holy Rice 2020-08-20 | This Lao/Thai braised catfish nuggets is spicy, savory and delicious. You can use any fish that you like. If using fish fillets cut down water to 1/2 cup because it cooks much quicker. 1.5 lbs catfish nuggets or other fish 1 Tbsp oil 1-1 1/2 Tbsp Thai red curry paste 5 Cloves garlic 8 Dried/fresh chilies or to taste 1/2 Onion-sliced 1/2 Red bell pepper-cut into strips 1 Tbsp oyster sauce Salt to taste 2 Tsp chicken bouillon or 1 tsp msg1 Cup water 1 Cup Thai basil 1 Tbsp fish sauce If you don’t want it too spicy remove chili seeds or use less. Most fish are very tender be careful not to over stir or stir gently. It’s best to taste the broth before adding the fish so, after the fish is cooked you just need to adjust a little bit more.
MANGO SALAD WITH SHRIMP Holy Rice 2020-08-13 | This Thai mango salad with shrimp has a good balance of sweet, sour, spicy and salty. It makes a great summer appetizer or light dinner. There two types of mangoes you can use for this recipe. The green mango has white flesh and it’s very sour. The unripe mango has yellow flesh, it’s a little sweet and not too sour. They are the typical mangoes you can find in supermarkets. Just remember to choose firm mangoes with green skin. Recipe serves 2 1 Large unripe mango or green mango-shredded 8-10 Extra large shrimp-cooked and sliced in half lengthwise 1/3 Cup roasted cashews or peanuts 1/4 Cup onion-thin sliced 1/4 Cup cilantro-chopped For dressing 3 Tbsp fish sauce 1 1/2 Tbsp sugar or to taste 4-5 Chilies-chopped Lime juice to taste Toss all the ingredients together and adjust the taste to your liking. I didn’t use any lime juice because the mango was sour enough.
THAI GRILLED PORK - Moo Ping Holy Rice 2020-08-06 | This Thai grilled pork is marinated in coconut milk, oyster sauce, soy sauce and other spices. It gives that sweet, salty, and savory balance. The pork skewers are great with some rice, spicy sauce and vegetables. It’s also important to follow the mixing instructions as in the video because those few steps makes the pork moist and tender. Recipe serves 6-82 Lbs pork shoulder-sliced 1/4 inch thick 3 Tbsp oil 1/2 Tsp salt Mix 3-5 minutes For marinade1/2 Cup coconut milk or evaporated milk 1 Tbsp garlic paste or 6 cloves garlic 4 Tbsp sugar 1/4 Cup oyster sauce 2 Tbsp soy sauce 2 Tsp dark soy sauce 2 Tsp Chicken bouillon 1 1/2 Tsp coriander powder 1/2 Tsp black pepper 1/2 Tsp white pepper 1 Tbsp corn starch Combine all ingredients mix another 3-5 or until most marinade absorbed into the meat. Let marinate overnight or at least 3 hours. Grill on medium high heat 3-4 minutes on each side or just until cooked through. Over cooking will make the meat dry. You can also freeze them and reheat whenever you have cravings.
THAI BEEF SALAD - Yum Seen Holy Rice 2020-07-30 | Thai Beef Salad (Yum Neua Nam Tok) made with grilled steak, lime fish sauce dressing and simple herbs. It’s tangy, spicy and delicious. The fish sauce gives a nutty, salty, umami characteristic to the dish. Serve on top of lettuce or salad mix. Good as an appetizer or main course with rice. Feel free to customize the taste to your liking. You can also add lemon grass and roasted rice powder for more authentic taste. Recipe serves 4 1 1/2 Lb lean steak of your choice Season lightly with salt and garlic powder 1/2 Tbsp oil 8-10 Cherry tomatoes-halved1/3 Cup red onion-thin sliced 1/2 of cucumber-quartered 1/2 Cup cilantro-chopped 1/2 Cup mints 3 Green onions-chopped 4 Cups lettuce or salad mix for serving For dressing 3 Tbsp fish sauce 2-3 Tbsp fresh lime juice 1 Tbsp sugar 5-6 Chilies or to your taste-chopped Note: You can grill or pan sear the steak approximately 4-6 minutes on each side or until it is cooked medium. Do not overcook the meat. We don’t want well done for this recipe.
RUBIES DESSERT - Tub Tim Grob Holy Rice 2020-07-23 | This beautiful Thai dessert is fun and easy to make. Water chestnuts and taro are coated in a soft and chewy tapioca served in sweet coconut milk. It combines different textures of gummy outside, crispy inside, and the taro has nice fragrant. If you don’t like coconut milk feel free to use milk, evaporated milk, half and half or condensed milk. You can also make this recipe without taro. Recipe serves 1020 Oz can water chestnuts-diced 1 Lb taro root 453g-diced 1 Cup fresh or canned jackfruit-cut into strips 2 Cups tapioca starch or enough to cover water chestnuts and taroRed and green food coloring For the coconut syrup:16.9 Oz coconut milk 500 ml2 Cups water 1 1/4 Cups sugar or to your taste 1/2 Tsp salt 2 Pandan leaves-optional Crushed ice for serving Simmer all ingredients 3-4 minutes. Let cool completely. Notes: Try to cut taro the same size so, it will cook evenly and at the same time. Don’t fully cook it on the first boil it will get mushy when you toss with tapioca starch. We only want halfway cooked on the first boil then we boil it again when it’s coated with starch. You don’t have to worry about water chestnuts because it’s already cooked.
CRISPY FRIED WINGS - Laotian style Holy Rice 2020-07-17 | This crispy deep-fried Laotian style chicken wings marinated with simple Asian seasonings. It is tasty, moist and juicy inside. You can use the same marinade for drumsticks, thighs and breasts, just remember to adjust the cooking time. Recipe serves 3-4 15 Whole wings or 2 lbs 2 Tbsp oyster sauce 1 Tbsp soy sauce 1 Tbsp sugar 1 1/2 Tsp salt 1/2 Black pepper 1 Tsp garlic powder 2 Tsp chicken bouillon or 1 tsp msg Let marinate at least 2 hours or best overnight. For the batter: 3/4 Cup all-purpose flour 3/4 C corn starch 1 Tbsp baking powder 1 Tsp sugar 1/2 Tsp Salt 1/2 Tsp Pepper 1 Tsp paprika 1 3/4 Cups water Combine all ingredients and mix until no lumps.
SWEET CHILI CHICKEN MEATBALLS Holy Rice 2020-07-15 | Sweet chili chicken cocktail meatballs is the perfect party appetizer. It’s also great for an all day snacks for family or serve on top of rice for weeknight dinner. If you make a big batch-keep them warm in a crockpot. It takes about 30 minutes to make this recipe. Recipe serves 4 1 Lb ground chicken 453g1/4 Cup milk 1/2 Cup panko bread crumbs 1 Egg1/3 Cup grated onion 2 Cloves minced garlic 1 Tsp salt 1/2 Tsp black pepper 1/2 Tsp paprika Chopped green onions for garnishing Mix all ingredients until just combined. Don’t overwork the meat, we want tender meatballs. For the sauce: 1/2 Cup sweet chili sauce 1-2 Tbsp apple cider vinegar or white vinegar 1/2-1 Tbsp soy sauce 1 Tbsp waterBring the sauce to a simmer. Add meatballs and turn off the heat. Toss until coated with sauce and serve immediately.
MANGO ICE CREAM IN A BLENDER - Super Easy - No Eggs & No Machine Holy Rice 2020-07-11 | This vegan homemade mango ice cream will be an absolute hit this summer. It’s so easy to make using simple ingredients and you don't even need an ice cream maker. Mango is one of my favorite fruits. I love the sweet and creamy texture of ripe mangoes. Recipe serves 2-3 2 Small mangoes or 2 cups frozen mangoes 1/2 Cup coconut milk or non-dairy milk 3-4 Tbsp honey or other sweeteners1-2 Tsp lime juice-optional Notes: You can use yogurt, milk, half and half, heavy cream or whipping cream instead of coconut milk. You can also use other sweeteners instead of honey. Depending on how sweet your mangoes are you might need more or less sweetener. If you’re using mango that’s a little tart you don’t need to add lime juice. Just blend everything together, taste and freeze right away.
CREAMY TOM YUM GOONG - Thai Hot and Sour Soup Holy Rice 2020-07-08 | The creamy tom yum goong is a popular soup in Thailand with bold flavors and very addictive. It is a quick and easy recipe. There are two types of Tom Yum Koong. One is a classic clear broth and the other one is creamy broth which is made with clear version with the addition of evaporated milk. I’ve tried the soup with coconut milk and evaporated milk to compare the taste. I like it with evaporated better. It’s still creamy but lighter taste. Coconut milk is good but it changes the taste of the soup a little bit. Tom yum soup can be made with squid, clams, chicken and pork. You can make restaurant-quality right at home!Recipe serves 2 10 Extra large shrimp-peeled Soup base:3 1/2 Cups shrimp broth, unsalted chicken broth or water 2 Tbsp Thai chili paste (nam prik pao) 1/2 Cup evaporated milk 5 Thin slices galangal 4 Kaffir lime leaves 1 Stalk lemon grass Sugar to taste Chilies to taste Soup add ins:1 1/2-2 Cups mushrooms-sliced 1/3 Cup red bell peppers 1/3 Cup onion-chopped 3 Tbsp fish sauce 3 Tbsp fresh lime juice Chopped cilantro for garnishing Note: when you add the shrimp to the soup let cook only about 40 seconds and turn off the heat. While you taste and adjust the broth the shrimp continues to cook. Don’t over cook. It gets dry and chewy.Clear broth Tom yum soup recipe youtu.be/wSuPBx99aiA
LOBSTER ROLL RECIPE Holy Rice 2020-07-04 | Delicious lobster rolls made with simple ingredients like mayonnaise and lemon juice along with some finely chopped celery, onion and scallion are the perfect compliment of lobster. It’s pretty easy to make and so much cheaper than the restaurants. I usually buy lobsters when they are on sale so, keep an eye on your local markets. Using lobster tails is probably easier to extract the meat. Recipe serves 4 1 1/2-2 Pounds whole lobster or 3 lobster tails-cooked and cut into chunks 1 Stalk celery-finely chopped 2-3 Tbsp kewpie or Mayo 1 Tbsp onion-finely chopped1 Tbsp green onion or chives-sliced 1-2 Tsp fresh lemon juice Salt and pepper to taste Dash of hot sauce4 Split-top, Hotdog buns 1 Tbsp butter Kewpie is a Japanese version of mayo made with only egg yolks and rice vinegar rather than distilled vinegar. This mayo is richer, yellower, and more creamy than the standard American or European mayonnaise.
PEACH BLUEBERRY SOUR CREAM CAKE Holy Rice 2020-07-01 | Peach blueberry sour cream cake made with seasonal fruits while they are available. It is moist, delicious and has stunning presentation. This is a perfect summer cake-so good with vanilla ice cream or serve warm for brunch. You can use nectarines or apricots in stead of peaches. Peeled or unpeeled is your personal preference. Recipe serves 122 Cups all-purpose flour 1/2 Tsp baking soda 2 Tsp baking powder 1/2 Tsp salt 2 Sticks unsalted butter-softened or 1 cup oil 1 1/4 Cups sugar 3 Large eggs-room temperature 2 Tsp vanilla extract 2/3 Cup sour cream 2-3 Peaches or enough to cover the top of cake 1/2 Cup blueberries or enough to cover the top of cake 2-3 Tbsp brown sugar for sprinkle on topBake 350F/176C for 1 hour and 5 minutes for a 9-inch spring-form pan or depending on the size of pan and your oven temperature. I checked mine after 1 hour of baking. Check by inserting a toothpick into the center of the cake when it comes out clean it’s done. Avoid piercing the fruit when doing the toothpick test. That can tend to clean the toothpick on removal, and may give an inaccurate indication that the cake is done.
STICKY RICE MANGO RICE COOKER - So easy to make! Holy Rice 2020-06-27 | Sticky rice mango is a popular Thai dessert. Soft, sweet sticky rice smothered with creamy silky sweet coconut sauce, then topped with sweet juicy mangoes. It’s super easy to make with rice cooker method on your table less than 30 minutes! No need to soak the rice. Recipe serves 2-3For the rice:1 Cup old glutinous rice or Thai sweet rice 1 Cup water The coconut syrup is for rice mixture 1/2 Cup coconut milk 1/2 Cup sugar 1/2 Tsp salt The coconut sauce is for topping 1/2 Cup coconut milk 1-2 Tbsp sugar 1 Tsp rice flour or 1/2 tsp corn starch 1/2 Tsp saltAdd more or less sugar as you like. Serve immediately after the rice is mixed with coconut syrup. Leaving it in the rice cooker will get dried or mix just before serving. No need to cover and rest like the traditional recipe.
SHRIMP WITH GARLIC GINGER SAUCE - Quick and delicious meal Holy Rice 2020-06-25 | This savory Chinese stir fry made with succulent shrimp, mixed vegetables in a delicious garlic and ginger sauce. It’s quick easy and delicious!Recipe serves 3-41 Lb extra large shrimp, peeled and deveined 453g 1 Small carrot-cut into matchsticks 1 Bell pepper-cut into strips 1/2 Onion-thin sliced 1 Cup sweet peas-stems removed1 Can 8 oz water chestnuts 4 Cloves garlic-chopped 1 Tsp ginger-minced For the sauce: 1/2 Cup low sodium chicken broth 3 Tbsp oyster sauce 1 Tbsp soy sauce 1-2 Tsp garlic chili sauce 1/2 Tbsp Rice wine vinegar 1/2 Tbsp corn starch 2 Tsp sugar You can always adjust the taste to your liking.
STEAK IN CREAMY MUSHROOM SAUCE Holy Rice 2020-06-20 | Pan seared juicy steak smothered in creamy mushroom sauce on your table less than 20 minutes. It is so tasty and delicious. This steak recipe is perfect for any occasion. Can be grilled or pan seared. Recipe serves 21 Lb ribeye steak or your choice of steak1 Tsp fresh cracked peppercorns 1/2 Tsp garlic powder Salt to taste For creamy mushroom sauce:2 Tbsp unsalted butter 8 Oz mushrooms-sliced 1/2 onion-diced 1 Tsp dried or fresh thyme 1/4 Cup low sodium beef broth 1/4 Cup white wine or broth1/4 Cup heavy cream 1 Tbsp grated Parmesan 1 Tbsp miso-optionalSalt and pepper to taste Miso adds depth and boldness of flavor. So, if you have it on hand definitely use it. How long to cook steak?(Minutes given is per side)Rare-steak, remove steak from heat at 125 F, about 1-2 minutes each sideMedium-rare,135 F about 3-4 minutes Medium, 145 F about 4-5 minutes Medium-well, 155 F about 5-6 minutes Well-done, 165 F about 7-8 minutes
SHEET PAN CAJUN SHRIMP BOIL Holy Rice 2020-06-13 | This shrimp boil is fast, easy, delicious, beautiful, and clean up is a breeze. Made with shrimp, potatoes, fresh sweet corn on the cob, smoked sausage and seasoning. It’s a complete meal in a pan or serve with green salad and garlic bread. This makes a great summer party meal or just a fun meal with your family. You can use Old Bay seasoning or use less of the cajun seasoning if it would be too spicy for the kids. Recipe serves 41 Pound extra large shrimp-peeled and deveined 14 Oz smoked andouille sausage-cut into 1 inch pieces 2 Ears corn-cut into 4-5 pieces 10 Baby potatoes 1 Lemon-cut into wedges 2 Tbsp parsley for garnish-optional For the butter sauce: 4 Tbsp unsalted butter-melted 1 1/2 Tbsp Cajun seasoning or Old Bay1/2 Tsp garlic powder Bake in preheated oven 400F/204C 8-10 minutes or until shrimp is pink. Don’t over cook the shrimp will get chewy.
SPICY SEAFOOD SALAD - YUM TALAY Holy Rice 2020-06-10 | This Thai-Lao seafood salad has a perfect balance of sour, spicy and sweet. It can be served as an appetizer or main course. You can prepare the salad in advance but be sure to add the dressing and seafood right before serving—this is the key to keeping the vibrant flavors. You can customize the taste to your liking. Recipe serves 3-4 15 Extra large shrimp-peeled and deveined 1 Large squid-scored and sliced 2-3 Tremella or snow mushroom-soaked For marinated vegetables:1/2 Onion-sliced 1/2 Bell pepper-sliced 1 Small carrot-shredded 1/2 Tsp salt 1/2 Tsp sugar 1/2 Tbsp vinegar Combined all ingredients and set aside for 10 minutes. For dressing:1 1/2 Tbsp Thai chili paste-nam prik pao1 Tsp sugar or to taste 3 1/2 Tbsp fish sauce 3 Tbsp fresh lime juice 5 Fresh chilies-chopped 1 Lemon grass-thin sliced Dressing without Thai chili paste: 1 1/2-2 Tbsp sugar 4 Tbsp fish sauce 4 Tbsp fresh lime juice 5 Fresh chilies or to taste 1 Lemon grass I used Three Crabs brand fish sauce for all my recipes that calls for fish sauce. It’s a little more expensive but it really makes your food taste so much better.
MONTEREY CHICKEN Holy Rice 2020-06-06 | Pan seared chicken smothered in BBQ sauce, gooey cheese top with bacon, fresh diced tomatoes, and green onions. It’s the tastiest and easiest chicken recipe. Serve Monterey chicken over rice or mashed potatoes and steamed veggies on the side to complete the meal. Recipe serves 4 4 Medium chicken breasts or 2 large cut in half 1/2 Cup bbq sauce 1/2 Cup chicken broth 1 Cup Mexican style cheddar jack cheese 1/2 Cup tomatoes-diced 4 Strips cooked bacon-crumbled 2 Green sliced onions for garnish Dry rub: 1 Tbsp paprika 1 Tsp black pepper 1 Tsp dried oregano 1 Tsp salt 1/2 Tsp garlic powder 1/2 Tsp onion powderBake 400F/204C for 15 minutes or until internal temperature reaches 160F. Let rest 3-5 minutes before serving.
FERMENTED SOYBEAN PASTE - Tai Lue Tua Nao Holy Rice 2020-06-03 | Tua nao is a salty fermented soybean paste with chili flakes. It is a staple food of Tai Lue people from northern Laos. We use it in recipes such as khao soy, khao leng fuen, noodle soups, sauces and much more. It is an essential condiment for every Lue’s household. Northern people use more tua nao in there cooking instead of padaek (fermented fish sauce). I usually make a big batch once a year in the summer because it’s ferments much quicker than winter months. The paste is similar to Koreans doenjang and gochujang. And the closest equivalent is Chinese douban jiang. Recipe makes 8 pounds of paste: 3 Pounds soybeans 1 1/4 Cup salt 1/2-1 Cup chili powder/flakes1. Roast on medium heat for 25-30 minutes but not burned. 2. Wash and rinse the beans. 3. Soak at least 4 hours or over night.4. Drain and fill with clean water. 5. Pressure cook for 30 minutes if don’t have pressure cooker boil 3-4 hours or until very tender. Can be Smoosh easily. 6. Drained-put in a bag and let ferment 2-3 days 7. Pound or mash with add salt, and chili flakes. Add some broth if it’s too thick. Store in jars. Additional fermentation process, some people let ferment 3-6 months but for me I only leave it out for one week then I refrigerate. It gets stinky if you leave it out too long.
