4 to 5 lbs. chicken

2 tablespoons oyster sauce

1 talbespoon light soy sauce

1 teaspoon dark soy sauce

1/2 teaspoon sugar

1/4 teaspoon MSG

1-1/2 teaspoon black peppercorn

1/2 teaspoon white vinegar

1 (2 inches branch of ginger) / slice into thin strip

1 stalk lemon grass grass / chop

2 pieces of garlic clove / crack

3 shallots / chop

1 stalk celery / chop

1 carrot / chop

2 teaspoon extra virgin olive oil

2 pinches of salt

2 tablespoons water

2 lime leaves / rip to bits


Clean chicken well with salt and rinsed thoroughly.  Add all tlhe ingredients and rub the sauce into the chicken.  Pre-heat oven to 375 degree, and bake for about 2 – 1/2 hours.




1/3 cup of orange juice

2 teaspoons extra virgin olive oil

2 tablespoons oyster sauce

2 teaspoons honey

1/4 teaspoon black pepper

1 pinch of salt

1 pinch of MSG

1 1/2 to 2 lbs. salmon


Clean salmon with salt and rinsed. In a small bowl, place orange juice, extra virgin olive oil, oyster sauce, honey, black pepper, salt and MSG. Mix all the ingredients well and pour over the salmon.  Give it a good rub down. Place the salmon in a foil lined tray and set the oven to BROIL – HIGH. Oven rack should be place on the second to the top shelf. Cook each side for about 6 minutes or until lightly golden.  Note: if salmon is over-cooked it will be very dry and not as tasty.








1 Cup Rice Flour

1/2  Cup Sweet-Rice Flour

1/4  Cup (About 3 Tablespoon) Sugar

1/2 Teaspoon Salt

1- 1/4  Cup Water

1/2 Can Coconut Milk (Unsweetened)

1 Cup Cooked Rice







1 Can Coconut Milk

1/3 Teaspoon Salt

4 Tablespoon Bottom-Mix

1 Tablespoon Sugar

2 Stalk of Scallion (Thinly Slice)

Add all the bottom mix ingredient in a blender and run it for about 2-3 minutes.

The topping is mix by hand.

You can cook it in the Kanom Krok pan that you can purchase on-line from this website.

I don’t own one, so I just use a cupcake pan and use it with the tin-foil-liner. If you can not find the liner you don’t really need it but for clean-up purposes it is a lot easier. Fill the cupcake pan 2/3 with bottom-mix and bake it in an oven at 400 degree for 5-8 minutes when it starts to become more solid with just the little liquid in the middle add the topping almost to the top of the pan and cook it for 5 minutes more. It won’t taste exactly the same because it is not cooked in the Kanom Krok pan but the flavor is there, and it’s still good. 

 Traditionally it is cook on a charcoal stove in the Kanom Krok pan. It can be cook on a stove top as well. Again you would fill the Kanom Krok pan 2/3 of the way and cover it and let cook for 5-8 minutes or until it starts to become solid and then add the topping and allow the topping to cook (maybe 5 minutes longer).

When you cook it over charcoal or stove top the bottom gets crispy, it’s really nice… soft on the inside and crispy on the outside.  I think the pan is a good investment….money well spent.  I’ll probably get one soon.  Try it. I hope you enjoy it. There’s a lot of this recipe on-line but I find that they put too much rice or rice flour in it and it gets too solid. I like it a little soft.


8 peppers

1/3 Cup Fish Sauce (or a little more)

4 Garlic Cloves

1/4 Cup White Vinegar

1/2 Teaspoon MSG

2 Tablespoon Sugar

1 Teaspoon Shrimp Paste

2 Tablespoon Tamarind Puree / Juice (Optional)


In a large mortar pounded, pepper, garlic, sugar, shrimp paste and MSG until mashed. Add the rest of the ingredient and blend well.

Store in the refrigerator; good for 1 week.


6 quartz water

2 pieces of garlic cloves

1 chicken bouillon (Knorrs brand)

2 shallots (small red onion)

2 1/2 teaspoons salt

2 1/2 tablespoons sugar (half a tablespoon = 1 teaspoon)

1/4 teaspoon whole black peppercorn

1 fresh young chicken (2 1/2 to 3 lbs.)

2 packs of Udon noodle

2 teaspoons fried garlic

Fried Garlic

1/3 cup of extra virgin olive oil

6 large pieces of garlic glove (minced or graded)

Place extra virgin olive oil into a sauce pan, add the garlic and let cook until it turns slightly golden and remove from pan into a bowl.


1. Boil water; add to water garlic, chicken bouillon, shallots, salt, sugar, whole black peppercorn.

2. Clean chicken well with salt and rinsed.

3. When water is fully boiled, add chicken and cook chicken for about 45 minutes.

4. After 45 minutes, remove chicken and all the other ingredients from the pot, leaving only the broth.  Remove fat from the broth as well.

5. In a separate pot boil Udon noodle for 8 – 10 minutes.  Udon noodle can be place in the pot with water and bring to a boil together.  After noodle is cooked, pour noodle to a strainer and soak in cold water.  Cut noodle into 3 inches long and add noodle back to chicken broth and bring to a boil. Then turn off the stove.

6. Shred chicken to stringy bits, similar to the size of the Udon noodle.

7. Add 2 teaspoons of fried garlic to the pot.

How to serve this dish.

Place noodle soup in a large bowl and add as much chicken as you desire.  Garnish with parsley, scallion and top with a teaspoon of fried garlic.

Traditional Laos people usually add fish sauce to their bowl.  Aslo red pepper, vinegar, black pepper, it then becomes a spicy, sweet and sour soup. It is one of my favorite soup.  My mom would make this soup all the time and she would even make her own noodle.


1/2 can of condensed milk

1 can of evaporated milk

5 egg whites

5 egg yolks

1 tablespoon vanilla extract

1/2 cup of water

1-1/2 cups of sugar


In a small pot, place all the sugar and bring to a boil on low heat (make sure the heat is low or else it will burn easily). When sugar is completely caramelized (liquefied), pour it into a ceramic or corning glass bowl, rotate the bowl so that caramel will go a little on the sides (be careful a boiling caramel burn is very unpleasant). You should do this quickly because as caramel cools it will harden. Set aside.


Combine condensed milk, evaporated milk, egg yolks, and vanilla extract in a separate bowl. Mix well and set aside. (Hint: use a mixer).


Beat the egg whites until they form a stiff peak (use a mixer it’s

quicker and much easier) and then add to mixture above.


After all of the ingredients are combined place the mixture in the caramelized ceramic bowl.



Next place the ceramic bowl in a pan of water, bake at 325F for about 80 minutes (1 hr and 20 min). To check if flan is ready poke a toothpick or fork in it while cooking, it should be relatively dry. You can also tilt the ceramic bowl. If ready, the flan will not move.


Cooking (alternate):

Next place the ceramic bowl in a pot with water, cover pot and cook at

a medium heat for about 25 minutes (possibly more). To check if flan is ready poke a toothpick or fork in it while cooking, it should be relatively dry.


After flan is fully cooked set aside and let cool. Place in the

refrigerator for about three hours.


When ready to serve go along the edge of flan with a knife to loosen it.

Place the serving platter over the ceramic bowl and flip it (quickly so

it doesn’t make a mess) and shake until flan is completely loosened onto

serving platter. Make sure to scrape as much caramel from the bowl onto

the flan (that’s the best part).