A hands-on class culminating in lunch served with wine and beer.
Laos, known as "The Land of a Million Elephants," located in Southeast Asia and landlocked by other tropical Asian countries, is a small and vibrant country filled with serene environments and gorgeous landscapes. With some influences from the surrounding countries, Lao cuisine comes with its own unique methods and distinct flavors that helps it stand out from the crowd. It is known for its fresh ingredients with a contrast of fermented fish sauce to draw out the flavors. Join Lao cuisine instructor Saengthong Douangdara for a lively and fun class!
Khaow Niew - Sticky Rice
Jeaw mak len - Spicy Roasted Tomato Dip: tomatoes, fish sauce, thai chili peppers, garlic, salt
Thum Mak Hoong - Lao Style Papaya Salad: papaya, fish sauce, garlic, chili peppers, crab and shrimp paste, lime, cabbage, pork rinds
Awk gai - Dill and Chicken Stew: chicken thigh, dill, Thai eggplant
Larb Gua - Herbal Minced beef
Khaw Niaw Mak Muang - Mango Sticky Rice
Saengthong Douangdara was born in a refugee camp in Southeast Asia and moved to the United States at a young age. He cultivated his Lao cooking through his mom's home cooked traditional Lao foods. He was raised in Wisconsin and now resides in Los Angeles. He tours around the nation giving education cooking lessons to universities, grocery stores, organizations, and Hollywood events. He focuses on fermentation and Lao food to give exposure to cuisine often over looked or not known. His classes are interactive and focuses on building community through hands on classes. The classes go into the history, culture, and science of several cuisines around the world.
(Photo courtesy of Saengthong Douangdara)