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Laotian Cooking with Natalie Amat

Laotian Cooking with Natalie Amat

Need some new ideas for dinner?  Maybe looking to add a couple new recipes to your recipe book?  Check out this video Natalie Amat.  Natalie was born in the US to Laotian parents.  From a young age Natalie’s mother taught her how to cook many traditional Lao dishes.  Here’s a video that showcases a couple of those traditional Lao dishes.  We’ve included the recipes below. We’d like to thank Natalie for taking the time to demonstrate these amazing dishes.  Enjoy!

Fried Noodles


  • 1LB Pork sliced into 1/2″ strips
  • 1 egg
  • 1/4 c Oyster sauce
  • 3TB Onion powder
  • 3Tb Garlic Granules
  • 2TB Brown Sugar
  • 1/4 c soy sauce & more to taste
  • 1 clove Garlic smashed into paste
  • 2 c Dark leafy veggie like bok choy or Kale
  • 1/2 medium yellow onion Chopped
  • 1 16oz pak of soft egg noodles or lo mein
  • Peanut oil
  • Sesame oil for frying with


  1. Combine Oyster sauce, onion powder, garlic granules and paste, soy sauce, & brown sugar in a bowl to make marinade for pork.
  2. Marinate Overnight for best Results, but at least 1 hour.
  3. Chop your veggies that you will fry. (onion & kale)
  4. Crack the egg into a bowl to check for blood spots.

Now that you’re ready to fry here we go!

  1. Apply a thin coat of peanut and sesame oil in the bottom of your fry pan.
  2. Heat the pan until it ripples
  3. Crack the egg into the pan & scramble it a little.
  4. Next add your pork.
  5. Layer your veggies on top.
  6. Next add your noodles with moisture from your marinade.
  7. Be sure to push your food around. don’t be afraid of the spitting oil.
  8. Add water carefully.
  9. Cook until the noodles are soft and the meat is firm and golden brown.


Deep Fried Whole Fish


  • One whole fish gutted and scales removed
  • Salt
  • Garlic powder
  • Onion powder
  • Chili flakes (optional)


  1. Trim the fish’s fins with sharp scissors carefully. The tail fins of most fish are sharp and it’s easy to leave about a half inch to an inch left of the tail fin.
  2. Using a small sharp knife score the fish by slicing into the flesh on one side. I find it easiest to make the slice going from top fin to the belly. Don’t slice too deep so that the bones show and don’t slice too long or the fish will curl during frying.
  3. Score the other side of the fish to match the first side.
    *Note: Depending on the length of the fish will determine how many slices you make on each side. For example: a 6 inch fish would have 3 cuts on each side
  4. Apply salt onto the newly sliced fish making sure to get inside those cuts you made earlier. Apply the garlic and onion powder the same way. If you are using chili flakes apply it now.
  5. With clean hands pour cooking oil into a deep cast iron pot, it should be about 1 inch to 2 inches deep.
  6. Place the pot on the Camp Chef stove (if you haven’t already) and turn on the stove to a medium high heat. You know the oil is ready when you see small waves in the pot. Don’t wait until the oil is smoking.
  7. Finally gently place the fish into the pot using a pair of long tongs. Place it in the deep fryer slowly trying your hardest not to make the fish plop and causing a splash.
    **Note: Fish cooks rather quickly. It will be time to gently turn the fish over when there is a golden brown ring around the edges of the fish.
  8. Turn the fish over and let it finish cooking. The cooking oil will bubble and finish it quickly. It typically takes about 2 minutes after flipping the fish over to cook thoroughly.

Remove fish and enjoy!

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