Coconut Rice With Mango Dessert, Spring Rolls, & Asian Sauce, excerpts from The Multicultural Kids Cookbook, by, Gina Meyers

Stock photo of Coconut Rice With Mango

Coconut Rice With Mango  Dessert
Easy
Jasmine rice
1 can of coconut milk
1 ripe mango
1-2 teaspoons of sugar
2 dashes of salt

Directions: Cook rice in a rice maker. Omit water and instead add coconut milk, follow the directions on the back of the rice box for how much water to rice ratio. Once rice is cooked, use a ice cream scooper to place on a plate. Add coconut flakes, coconut or vanilla ice cream to the side. Thinly slice the ripe mango and top it on top of the rice or flair it out on the dish to give it a "tropical" presentation.


stock photos shared by K.P. Phagnasay

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

 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.

*Whenever working in the kitchen with knives or spice foods such as peppers, always ask a parents permission.

Laos is a tropical region where many fresh fruits such as mangos and bananas grow.

Kop Chai (cop jai) means Thank-you (request from the heart)

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These recipes are Laotian, South Asian Inspired recipes shared by K.P. Phagnasay of KP Studios.