Tuesday, January 17, 2012


Recipe adapted from Chef Surapol Sri-Aim's recipe. I had the privilege to attend a Thai cooking demonstration with Chef Surapol years ago....1990! Oh boy...that's a long time ;) It was an up close and personal demonstration because there were only 10 of us.  My pamphlet had lots of notes and some sketches/drawings which made me wonder why in the world did i drew those things.  If only we had smart phones or digital cameras back then, i'd definitely have photos of his plating to go w/ the recipe. But my handwritten notes and the memories would suffice, i still remember how good his dishes were.

I thought i lost that pamphlet, i found it tucked in between pages of another cookbook. Now that i found it, i will be making all the recipes. Also, making all his Thai recipes will for surely transport me back to  Bangkok. Had good memories back then as well.

Larb Moo (Spicy Pork Salad) sometimes called Laab Moo

Serves 2

1/2 lb Pork Shoulder, minced (no fat) I used center cut boneless pork loin
2 T spring onions, chopped
5 sprigs of Cilantro
5 sprigs of Mint
5 sprigs of Thai basil
1 T Thai Chili powder (substitute with chili powder)*
2 medium sized shallots (substitute it with sweet onions)
2 T roasted sweet rice powder (i roasted/toasted my own rice powder)
1 1/2 T fish sauce
1 1/2 T sugar
2 T fresh lime juice
Mince pork then pan fry until cooked.
Season with fish sauce, lime juice, chili powder and sugar.
Mix shallots, spring onions, cilantro, mint and basil leaves and the roasted rice powder together with the pork mixture.
Serve with green leaf lettuce or in my case i sometimes eat this w/ steamed white rice.


***The guys used to have this as pulutan (A Filipino term for appetizer usually served w/ alcoholic beverages)  with chilled San Miguel Beer ;)

I used center cut boneless pork loin. 

Roughly chopped and minced in my good old processor.
Hey it still serves its purpose.

Fresh minced pork. I prefer grinding my own meat. But you could certainly buy ground meat if you don't have a grinder or a processor. Or minced it by hand, why not, i used to do it.

 I love the smell and the nutty taste of roasted rice. Fresh is always better. Making toasted rice powder is a cinch. Not only will you be able to control the exact amount of what you will need, you will save money as well. Of course you can buy this at Asian stores but you have to buy a box or a pack of rice powder only to use a couple of tablespoons. And will end up throwing the rest away since you won't use it often.

Pre-heat your pan to medium low heat. Then add your rice, stir and shake often to achieve even toasting. Cook for at least 15 minutes making sure it wont burn.

I grind mine in a mortar 

Grind them until pulverized. I love texture so i didn't really grind them to the powder stage.

Herbs used. I'd like to say that these are imperative to get the authentic taste.

Served with leaf lettuce, herbs and slices of lime.

Larb Moo craving...fixed!!!  ;)


Banh Xeo,  is a gluten free Vietnamese savory crepe/pancake. This was my first Vietnamese dish. Thuy, a Vietnamese classmate introduced me to their delicious cuisine and loved, loved Vietnamese food thereafter.

She showed me how to make this dish from scratch and using the rice flour package which i don't really see a big difference. I suggest that you use the package if you can buy them. It's convenient and it will save you time. The Banh Xeo pack comes with turmeric which is just perfect for those who doesn't really use turmeric that often.


I cut my crepe in half, roll it w/ a leaf lettuce w/ herbs then dip in the dipping sauce.

Authentic Banh Xeo calls for shrimp and thinly sliced pork (pork belly). Thuy used bacon (not the smoked), rendered the fat, cooked but didn't make it crispy.

For this specific Banh Xeo i used lobster in lieu of shrimp. We had lobsters for Christmas and i saved (freezed) the claws, the shells and juice for 2 reasons, the claws meat for Banh Xeo and the shells/juice for Lobster Bisque. Lobster Bisque blog to follow, i promise! ;)

(Using the whole pack will make more than a dozen crepe)

For the Batter:
1 pack of Banh Xeo mix
1 can coconut milk
2 C water (add more to achieve pancake consistency)
1/4 C green onions (chopped) optional

For the Filling:
1 lb shrimp (cleaned and devein) I used lobster meat
1 lb. bacon
1 medium sweet onions (julienne)
2 cups bean sprouts (washed )

Herbs and Greens to go w/ the Crepe:
Mint (depends how much you want) - washed
Thai Basil (depends how much you want) - washed
Cilantro (depends how much you want) - washed
Lettuce (depends how much you want) - washed

For the Dipping Sauce:
2 T fish sauce
Juice of 1 lime or lemon juice
1 T sugar
1 Thai bird chili or
1 T sriracha  hot sauce

Whisk and mix all ingredients. Taste and adjust if necessary.


Blend the whole package and mix thoroughly with two cups of water (add if needed) and a can of coconut milk, a small amount of chopped green onions (optional) and the small pack of turmeric.Let the batter rest for as you prepare the filling and the sauce.

Render the bacon until cooked but not crispy, Remove cooked bacon then chop. Set aside.
Using the same pan w/ little bacon grease cook shrimps until it turns pink and cooked. Set aside.
**I skipped this step since the lobster meat was already cooked.
Saute the onions until cooked.
Then quickly saute the bean sprouts making sure not to over cook them. Set aside.

On a not stick preheated pan, pour 1/3 C batter,  swirl to form a thin cake, then add about 1/2 cup of shrimp/lobster, pork/bacon, onion and bean sprouts mixture.

Continue to to heat the pan with medium heat until the cake turns golden - yellowish brown. Fold the cake together to make a home-style crispy, delicious crepe/pan cake.

Transfer crepe to a serving platter.

Repeat process with the rest of the batter and filling.

Serve with lettuce, herbs and the dipping sauce.

** I cut my crepe in half, wrapped with a leaf of lettuce and little of the herbs. Roll and dip in the dipping sauce.

***You can save the batter for 2 days.

***These are so addictive, i can finish 6 crepes in one sitting. NEED I SAY MORE? ;)

The filling ingredients:
Lobster meat or shrimps,  Sauteed onions, bacon, and bean sprouts

Crepe/Pancake batter

Pour 1/3 C of batter to a heated nonstick pan then swirl to make a thin crepe.

Add the filling mixture.

When the edges of the crepe starts to separate from the pan that's an indication that the crepe is cooked and  can now be folded or flipped. 

Fold the crepe and cook a little bit more until yellow-golden brown.

Serve with green lettuce, herbs and dipping sauce.

I cut my crepe in half. Wrap with green lettuce and  add some herbs.

Rolled and dipped into the dipping sauce.