Liang leaves coconut soup |
- 1 bunch (100-150 g) of Liang leaves - Protein (6-7 shrimps, 1 cup of dried shrimps or 1 of crispy gourami fish) - 500 mL of coconut milk - 2 shallots and 2 garlic cloves - 1 teaspoon of shrimp paste - 1 teaspoon of salt - 1 teaspoon of sugar |
Remove the leaves from the petioles and wash. Peel the shrimp, remove the heads and wash. Crush shallots and garlic cloves. Heat coconut milk, shallots and garlics and immediately add the shrimp, peeled shrimp and salt. Add the Liang-leaves and more seasoning if prefer. Serve hot with rice. |
Stir-fried Liang leaves with egg |
- 2 bunches (200-300 g) of Liang leaves - 2 tablespoons of palm oil or rice bran oil - 2 eggs - 1 tablespoon of garlic (chopped) - 2 tablespoons of oyster sauce - 2 teaspoons of soy sauce - 1/2 teaspoon of sugar - 1/2 teaspoon of ground white pepper |
Add oil and garlic to a hot pan. Add the eggs and stir. Add Liang leaves and stir fry and immediately seasoning with oyster sauce, soy sauce, sugar, and white pepper. Stir until cooked. Serve hot with rice. |
Boiled Liang leaves in coconut milk |
- 1 bunch (100-180 g) of Liang leaves - 250 mL of coconut milk - 1 grilled mackerel - 1 shallot - 1 teaspoon black pepper - 1/2 teaspoon of salt - 1/4 teaspoon of sugar - 1/2 teaspoon of shrimp paste |
Remove the leaves from the petioles and wash. Descale mackerel and grill. Add drinking water to a hot pot, heat until boil. Add Liang leaves, heat until soft then remove to cool down in cold water. Pound pepper, shallots and grilled mackerel then add shrimp paste, mix thoroughly. Add the chili paste in coconut milk and heat until boil and add cooked Liang leaves. Add more seasoning (salt and sugar) if prefer Serve hot with rice and any chili paste. |
Liang leaves with steamed mackerel in coconut soup |
- 1 bunch (100-150 g) of Liang leaves - 500 mL of coconut milk - 5 shallots - 1 steamed mackerel - 1 tablespoon tamarind sauce - 1 teaspoon of shrimp paste - 1 teaspoon of sugar |
Pound shallots and steamed-mackerel before adding shrimp paste, mix thoroughly. Add the chili paste composing of black pepper, shallots, shrimp paste, and salt in coconut milk and heat until boil. Add Liang leaves, steamed-mackerel, and more seasoning if prefer. Serve hot with rice. |
Southern Thai curry with blue crab |
- 5-6 blue crabs - 1 bunch (100-150 g) Liang leaves - 1/2 cup of stink beans (parkia) - kaffir leaf, goat pepper - 15-20 bird chilis - 1 tablespoon of galangal - 1 tablespoon of grated lime skin - 1 teaspoon turmeric - 2 lemongrasses - 3 shallot bulbs - 1 garlic bulb - Fish sauce and sugar |
Add the chili paste composing of shallots, bird chilis, galangal, lemongrasses, garlic, turmeric, and sliced kaffir lime rind in to the pot then add shrimp paste, coconut milk and heat until boil. Add Liang leaves and blue crab and immediately season with fish sauce and sugar. Add kaffir lime leaf, sliced goat pepper. Serve hot with rice. |
Liang leaves omelet |
- 2 bunches of Liang leaves - 2-3 eggs - 1/2 cup of sliced shallots - 3-5 sliced of bird chilis - 1 tablespoon of fish sauce |
Beat the eggs and mix with washed Liang leaves, add sliced shallots and bird chilis. Add seasoning (fish sauce) and mix well. Heat plenty of oil in the pan then pour over the mixture of beaten egg and Liang leaves. Wait until the bottom is golden, then turn over. Serve hot with rice and/or chili paste. |
Crispy Liang leaves |
- 1 bunch of Liang leaves - 1/2 cup of crispy flour - 3-4 tablespoon of drinking water - 100 mL of palm oil or rice bran oil |
Remove the leaves from the petioles and wash. Add water to flour and mix to get batter. Heat cooking oil Dip Liang leaves in batter and fry in hot oil until golden brown. Serve hot with sweet sauce or chili sauce. |