Laos and Albuquerque are far apart, but Kinna Perez of Kinna’s Kitchen has bridged the gap with her Laos Chile Paste (regular and vegan), a recipe that has been in her family for four generations. Her husband, Manuel, grasped the paste’s uniqueness and market potential after eating it on sticky rice at his in-laws’ house in Albuquerque Read More ...
Laotian cuisine uses ingredients and techniques found nowhere else in the world and their chile condiment is one of the finest you will ever try! Lao fermented fish is an integral part of this recipe but it can be hard to find. Alternatively, stew tinned or bottled anchovy fillets in fish stock until partially disintegrated. Read More …
The trademark characteristics of laos chili paste are its intense sweet and spicy aromatic/herbal flavours (from the chilies, garlic, galangal, shallots, etc.). Depending on the cook’s preference, the intensity of the chili heat can be customised to suit, but laos chili paste is typically remembered/famed for its appetising spiciness. The spiciness seems to be perfectly enhanced/complimented by the sweetness – making you Read More …