stock photo of Spring or Summer Rolls
stock photo of Mango and Sticky Rice Dessert
As a cookbook author and publisher, I am fortunate to make and meet a lot of creative friends. One such friend I didn't have to travel all over the world to meet, I met him at an event in Fresno a couple of years ago. KP Phagnasay is an American. Originally, he was born in Laos, in South East Asia, but his family came to seek a better life in The United States of America. Initially, K.P.'s family settled in Hawaii, then they moved to a small town in Illinois and finally settled in Fresno, California. We had an interesting conversation about the history of food, traditions, and he shared some fun and yummy Laotian Inspired dishes. K.P. is an actor, photographer, web designer, stuntman, coach, video producer, set designer, I could go on.
He also is a home cook and a gardener. He grows a lot of his own food. Here's what I learned in a nutshell, pun intended.
K.P. believes that food brings friends and strangers together. He believes that presentation is important, it must be edible, healthy, presentable. He enjoys looking in his fridge and creating something from whatever is in the refrigerator or garden. His personal motto is, "keeping it sexy and spicy." What that means is he has a philosophy, an attitude, lifestyle approach. "Stop, and take a deep breath." He enjoys cooking Asian food, there are elements of his family tradition and influence in his cooking style. K.P. can spend hours in the kitchen, he finds it relaxing, a sort of therapy. He has memories of watching his aunts and mother cooking. He believes everyone needs encouragement, a dream to achieve.
Cooking to K.P. can give you ownership over what you put into your body. Keeping it, "sexy and spicy." To learn more about K.P. KP 1 Studios.
Mango and Sticky Rice Dessert
Recipe by, K.P. Phagnasay
2 pinches of salt
Pandan (flavor option)
Cook rice in the rice maker(cooker..make sure there's enough liquid-I measured by using the tip of my index finger to the middle line on the rice cooker, the traditional way of cooking the rice is by steaming.
(option: I like using a PANDAN flavoring essence--you can get it an Asian local store. It comes in a bottle or you can get the actual plant, you will add that in while you are cooking the rice, if using the Pandan plan, make sure to take the plant out and discard after the rice has been cooked. It adds a nice flavor and aroma to the rice.
Let the rice cook. Once the rice is cooked, add the sugar and salt. Depending upon your taste preferences, you may add additional sugar if you prefer it to taste sweeter, though the coconut milk gives it a sweetness. My preference is brown sugar instead of white sugar. Mix well and let it sit for 5 to 10 minutes.
Once rice is cooked, use an ice cream scope (If you don't have an ice cream scope, use a spoon or rice paddle) to place on plate. Thinly slice the ripe mango and put it to the side of the rice or flair it out on the dish to give it a "Tropical" presentation. Add coconut flakes, coconut or vanilla ice cream to the side.
ENJOY!
Spring or Summer Rolls
(Spring or Summer, anytime Rolls)
Rice Wrappers
Vermicelli rice noodles
Shrimp (already cooked and cleaned)
Mint sprigs
Shredded carrots
Chopped cucumber
Romaine Lettuce
Directions: Follow the package directions for how to expand the rice wrappers, usually with water and a paper towel. Once your rice wrapper is malleable, first add washed and dried lettuce leaf. Continue to add ingredients, your mint springs, shredded carrots, chopped cucumber, cooked shrimp, rice noodles. Follow directions to roll your Spring or Summer Roll.
Spicy Sauce
K.P.'s Spicy Asian Sauce
In a small bowl, add a diced Asian chili, garlic, fish sauce, a little sugar, hot water, add peanuts (check for allergies) (crush them in the coffee grinder). Mix and squeeze a whole lime to top off the mixture.
