Meng – Crafts to Crumbs

Lao-Style Ragout

If you are familiar with the geo-political history of the Southeast Asian region, you may know that there was a

This is my version of the mochi doughnut. There are two notable types of Japanese doughnuts. The main differences between

Chaw muang are steamed, handcrafted flower shaped dumplings filled with savory sweet meat filling. I like to think of them

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This is my no fuss version of laap, the dish that is dubbed the national dish of Laos. Laap is

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A little while back, I made butter mochi, and knew that I had to make a pandan version. This aromatic

Kanom thong muan are crispy coconut rolls and are essentially little nutty wafers that are rolled. They are the Southeast

A couple of weeks ago, I made some Kala pao, Lao steam buns, and had this idea of putting a

Lad na or lard na translate to “pour upon” or “pour on top of” is a dish that is essentially

Butter mochi or sweet rice cake is chewy, sweet and coconut-y. Sweet rice flour or glutinous rice flour lends it

This is my sister’s recipe for Luk sien, meatballs. These are the type of meatballs used in soups, grilled, and