What Is Laos and How Can I Use It?
If laos has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 8 recipes to try it in.
| In Chinese: | 老挝 | |
| British (UK) term: | Laos | |
| en français: | Laos | |
| en español: | Laos |
Recipes using laos
There are 8 recipes that contain this ingredient.
Gulai Daun Singkong Tumbuk(Grilled Fish with Greens)
Indonesian grilled fish simmered in a fragrant coconut milk curry with turmeric, ginger, lemongrass, and fresh greens. A traditional Gulai recipe that brings bold Southeast Asian flavors to your table in 35 minutes.
Chicken & Coconut Milk Soup (Gaeng Com Yam Gai)
Thai chicken coconut soup simmers bone-in chicken in lemongrass and galangal-infused coconut milk, finished with lime, fish sauce, cilantro, and chili. A Tom Kha Gai classic ready in 30 minutes.
Bean Curd & Coconut Soup
Fragrant Thai-style coconut soup with silky tofu, lemongrass, galangal, and white miso. Brightened with lime juice, fresh basil, and chili. Serve over jasmine rice.
Gulai Merah(Red Short Ribs of Beef)
Gulai merah is an Indonesian red beef short rib curry braised in a spice paste of shallot, chile, ginger, and turmeric with salam leaf, galangal, and lemongrass. Serve with rice.
Grilled Fish with Greens
Sumatran grilled snapper finished in a coconut-turmeric curry with galangal, lemongrass, and wilted greens. A fragrant Indonesian fish simmer ready in 35 minutes.
Sambal Goreng Telor (Eggs in Red Pepper Sauce)
Sambal goreng telor, Indonesian hard-boiled eggs simmered in a spicy coconut milk and red pepper sauce with galangal. A quick 20-minute Southeast Asian egg dish.
Ayam Kacang Bukittingga (Peanut Chicken)
Ayam Kacang Bukittingga is a Sumatran peanut chicken braised in coconut milk with a fragrant spice paste of red chiles, ginger, turmeric, and garlic. Rich, nutty, and deeply aromatic.
Gulai Merah (Red Short Ribs of Beef)
Gulai Merah, Sumatran red-braised short ribs marinated in a spice paste of chiles, shallots, ginger, and turmeric with lemongrass and salam leaf. A slow-braised Indonesian beef dish.
