foods

Go to http://www.laopress.com/news/laofood/default.htm
 http://www.pechsiam.com/allabout_nutrition.htm Laos Food Outline Christina Woodard  1) Introductory sentence a)  The food of Laos is both healthy and delicious and plays an important part in the Laos culture. 2) Healthy a)  Rice is a key part of everyone’s diet. 3) Delicious a)  Vegetables from kitchen gardens (onions, salad greens, beans, egg plants, and many other spices such as chili peppers) add a tasty flavor to each meal. <span style="font-size: 12pt; line-height: 200%; font-family: 'Times New Roman', serif;">4) <span style="font-size: 12pt; line-height: 200%; font-family: 'Times New Roman','serif';">Culture and tradition <span style="font-size: 12pt; line-height: 200%; font-family: 'Times New Roman', serif;">a)  <span style="font-size: 12pt; line-height: 200%; font-family: 'Times New Roman','serif';">Meals are social events often cooked outside and //laap// is a traditional dish usually eaten. <span style="font-size: 12pt; line-height: 200%; font-family: 'Times New Roman', serif;">5) <span style="font-size: 12pt; line-height: 200%; font-family: 'Times New Roman','serif';">Concluding sentence <span style="font-size: 12pt; line-height: 200%; font-family: 'Times New Roman', serif;">a)  <span style="font-size: 12pt; line-height: 200%; font-family: 'Times New Roman','serif';">Visitors in Laos who try the traditional food there are in for a healthy and delicious treat. this is one of Laos's more traditional meals. go to this link! [|link] Traditional Laotian food. yum yum.

= = a garden kitchen......

go to: [] [|cooking methods] this link also has laos and it's culture.....

here's a recipe for papaya salad...[|salad]

these recipes are used today in laos. heres the site i found it on: http://www.theboatlanding.laopdr.com/menu/recipes.html [|laos food, drink.... etc.] = = =this food link is for christina's research!=

chicken noodle soup: **Ingredients** 2 cups water 1 teaspoon salt � Knorr chicken bouillon cube or 1 Maggi chicken stock cube Half a chicken breast, cut horizontally so it lies flatter 1 stalk lemon grass 1 green chilli (or more to taste) 3 large cloves garlic 1/3 cup finely chopped saw tooth herb (stinkweed, long-leafed coriander, phak hom nhan (La)) � cup finely sliced green tops of spring onions (scallions) 1 tablespoon finely chopped coriander leaves (cilantro) � cup finely sliced mint leaves Juice of 1 lime 1 tablespoon fish sauce

Method Serve with sticky rice and other Lao dishes.
 * 1) Boil 2 cups of water in a saucepan, then add the salt and crumbled bouillon cube.
 * 2) Put the flattened chicken breast in the boiling stock and simmer on low for 5 minutes.
 * 3) Meanwhile, grill the white part of the lemon grass, the green chilli and the cloves of garlic over a low flame on a splatter guard until brown and charred. Remove each from the fire as they brown. The garlic takes the longest.
 * 4) Peel the burnt layer from the lemon grass stem and bruise with the back of a knife. Add to simmering stock.
 * 5) Turn the chicken over so it simmers evenly.
 * 6) Peel the roasted garlic, leaving a bit of brown charring on it, place in a mortar along with the grilled chilli and using a pestle, pound together to a coarse paste (or use a food processor or blender).
 * 7) After 5 minutes more or when done, remove the chicken from the stock and set aside. Add the pounded garlic and chilli to the stock. Remove saucepan containing the stock from the heat and in the, spring onion, coriander and mint plus the lime juice.
 * 8) Shred the chicken into 5 cm /2 in. slivers and add to the stock, stirring to mix.
 * 9) Stir in 1 tablespoon of fish sauce, taste and adjust lime juice and fish sauce to suit taste.