Laotian Cuisine

Galangal, Lemongrass and Fish Sauce
Duck and Sticky Rice

Cooking with lemongrass

Lemongrass

Land of a Million Elephants: Laos has been called the Land of a Million Elephants. Elephants are still there, but modern Laos may now be the the .Land of a Million Motorbikes.

Laos is the only landlocked country in Southeast Asia and is home to a Continue reading

Andy Ricker, Thai Chef

The Master of Pok Pok
4 Monks in a Bar

“Satay isn’t satay unless it’s cooked over charcoal.” — Andy Ricker

Andy Ricker is another highly visible Andy in Thai cuisine, along with Andy Arunasameruang of Chicago. Ricker, from Portland, Oregon, has done the unusual — he has become a leading Thai chef in North America. And Ricker’s not even Thai! Continue reading

Cambodian Cuisine

Rice, Fish and Edible Flowers
An Ancient Civilization, a Noble Cuisine

Angkor Wat

“The Cambodians have some two hundred different ways of describing rice of various kinds.” — Christopher Pym [1]

Cambodian cuisine, descended from the ancient Khmer society, is one of the world’s oldest cuisines. [2]

It is now in a period of revival and Continue reading