A quick and easy meal for weeknight dinner, these pork chops can be marinated in advance and cooked up in a skillet in 20 min.
Mussels are quick, easy and impressive - perfect for when you are planning to have guests over. This recipe serves 6 people for a main course, or 10-12 people for appetizers.
Mussels have been on sale in Toronto recently, so if you are looking to take advantage, this recipe is dead simple and takes about an hour to prepare and cook. Some seafood boils will tell you to add ALL the ingredients at the very beginning, but this will result in rubbery, overcooked meat. Taking the extra time to add the ingredients in four progressive steps gives you tender, flavorful potatoes, a rich broth, and great seafood.
This dish was inspired by the traditional Laotian lemongrass grilled chicken (ping gai). In the predominantly ethnic Laotian region of Northeastern (Issan) Thailand it is called gai yaang
We took our inspiration from that and then we mixed it with beer can chicken. Thats pretty much it.
We enthusiastically bought the contraptions for beer can chicken a few years ago, but we could not taste any beer flavor unless we marinated the chicken in beer first. So, we now use empty cans half filled with water and we find it works just the same. In this recipe we wanted something sweet like a syrup, so we chose cola.
St. Patricks day is near and we were experimenting with recipes to serve at our family gathering.
These perogies were definitely a winner. Obviously, perogies are not Irish but we loved them and we just want an excuse to make it green with spinach juice;). Served on a white platter, with a side of Jeow Bong Mayo, you have all the colors of the Irish flag.
Wait. To address some confusion on Instagram: We are a Laotian sauce company, so why are we celebrating St. Patrick's Day? The wives of both founding Inthisorn brothers are both of part Irish descent. We take great pride in not only our Laotian heritage, but also all the heritages represented by the women in the Inthisorn family.
The wonderful green colour of these perogies is achieved by using fresh squeezed spinach juice. Half a bag of spinach was enough to fill nearly half a cup, and we simply topped it up with water.
Salt baking is a near foolproof way to cook whole fish. It produces moist and tender fish every time. Dry fish was my kitchen nemesis before being introduced to this technique. Don't worry, the skin prevents the fish from becoming salty.
Every country has their own soup. The Vietnamese have pho, and the Laotian equivalent would be Khao Piak Sen.
We started with the recipe from House of XTia on youtube. Check out her channel, she has some great videos on Laotian food. The amount of water in our recipe is modified because our flour is sold in 14oz bags, where she has 16oz bags. We added beet juice to the dough to give the noodles a bright magenta colour to cheer up our February.
This is an easy party food that you can prepare ahead of time, and cook the day of.
I am a fan of baked chicken that tastes deep fried. We blogged about this back at New Years, and it is now my go to recipe. The coating works great on drumsticks and thighs, but when baking smaller pieces of chicken, it can be a bit too salty. Cutting the salt in half worked wonderfully.
For our Superbowl party, we will be serving the wings with Jeow Bong mayo, so that people can choose how spicy they want their wings.
It all started with some left over carrot juice. Not wanting to waste it, I poured it into the rice I was cooking, to see what would happen.
Greatness. That is what happened.