Penn Hongthong Author of Simple Laotian Cooking and Healthy Lao Cuisine
Catering and private lesson
Cooking show: Simple Lao Cuisine on YouTube: penn hongthong
PO BOX 327, Middle Island, NY 11953
Tel: 631.312.1180
E-mail: laotianchefs@aol.com
www.laochef.com
BASMATI RICE
2 cups basmati rice
4 cups water
Rinse the rice and drain well. Add the rice to a medium pot. Add the water and place on
high heat. Bring to a boil and turn the heat low, simmer for 7 minutes and turn off the heat.
Let it sit for 10 minutes and fluff the rice and serve hot.
ALOO GOBI - POTATOES AND CAULIFLOWER
4 tablespoons olive oil or any oil
2 medium potatoes, cubed
4 cups cauliflower, cut into bite-size pieces
1 large onion, chopped
1 teaspoon cumin seeds
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
1 tablespoon turmeric powder
1 tablespoon garam masala powder (optional)
1 teaspoon coriander powder
1 hot pepper of any kind, chopped (optional)
2 large tomatoes, chopped or 1 can diced tomato
1 tablespoons salt
1 teaspoon black pepper
1 cup cilantro/coriander leaves, chopped
Preheat a large nonstick frying pan or wok on high heat. Add 1 tablespoon olive and
coat the pan. Add the potatoes and let it cook until light brown about 3 minutes on each
side. Remove from the pan and set aside.
In the same pan add another 1 tablespoon olive oil and wait for it to heat up. Add the
cauliflower and let it cook until light brown about 3 minutes on each side. Remove from
the pan and set aside.
In the same pan add the remaining 2 tablespoons olive oil and wait for it to heat up. This
takes only in few seconds: add the cumin seeds and they will pop in few seconds. Add
the onions and cook for 3 minutes until light brown to get the maximum flavor. Add the
ginger and garlic, stirring well to cook for another 1-2 minutes. Add the turmeric, garam
masala and coriander powder, stirring well to release the flavor. Add the tomatoes, salt
and black pepper, cover and return to a boil. Add the potatoes and cauliflower, stirring
well, cover and bring to a boil. Turn the heat to medium and cook for 5-6 minutes;
stirring occasionally. Add the coriander/cilantro leaves, stirring well and turn off the heat.
Transfer to a large pasta bowl and serve hot with basmati rice or Indian bread.
THREE BEAN CURRY
3 tablespoons olive oil or any oil
1 large onion, chopped
1 green bell pepper, chopped
1 hot pepper of any kind, chopped (optional)
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
2 tablespoons curry powder
14 oz can of Hunt's Fire Roasted Diced tomatoes
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can white beans, rinsed and drained
1 can coconut milk
1 tablespoon salt
1 teaspoon black pepper
1 cup chopped cilantro/coriander
½ lemon, juiced
Preheat a large pot on high heat. Add the olive and coat the pot. Add the onions and
bell pepper, stirring well and cook for 3 minutes till light brown to get the maximum
flavor. Add the hot pepper, ginger and garlic, stirring well to cook for another 1-2
minutes. Add the curry powder, stirring well to release the flavor.
Add the tomatoes, all 3 beans, coconut milk, salt and black pepper, cover and return to
a boil. Turn the heat to medium and cook for 3 minutes; stirring occasionally. Add the
coriander/cilantro leaves and lemon juice, stirring well and turn off the heat. Transfer to
a large pasta bowl and serve hot with basmati rice or Indian bread.
