Are you looking for new ways to add flavor to your meals? Look no further than Lau, a popular ingredient in many Asian cuisines. With its unique aroma and slightly bitter taste, Lau can elevate even the simplest dishes into something truly delicious. In this article, we’ll be exploring 19 different recipes that showcase the versatility of Lau, from savory meats and seafood to hearty soups and flavorful stir-fries.
Whether you’re a seasoned cook or just starting out in the kitchen, these Lau-based recipes are sure to inspire your culinary creativity. From classic dishes like steamed fish with ginger and scallions to more adventurous options like lau leaf wrapped sticky rice dumplings, there’s something for everyone on this list.
In the following pages, we’ll delve into the world of Lau cooking and share some of our favorite recipes that highlight its unique flavor and aroma. So let’s get started!
Steamed Fish with Ginger and Scallions Lau Style
This classic Cantonese-inspired recipe is a masterclass in simplicity, allowing the natural flavors of the fish, ginger, and scallions to shine. Perfect for a quick and healthy weeknight dinner.
Ingredients:
– 4 fish fillets (any white fish works well, such as cod or tilapia)
– 2 inches fresh ginger, sliced
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat a steamer basket with 2 cups of water.
2. Season the fish fillets with salt, pepper, and a drizzle of sesame oil.
3. Place the fish in the steamer basket, leaving some space between each piece.
4. Add the sliced ginger and chopped scallions to the steamer basket.
5. Steam the fish for 8-10 minutes, or until cooked through.
6. Serve the fish with a drizzle of soy sauce and garnish with additional scallions if desired.
Cooking Time: 8-10 minutes
Braised Pork Belly with Lau Leaves
A classic Chinese dish that combines tender pork belly with the pungent flavor of lau leaves, this braised pork belly is a must-try for any meat lover. This slow-cooked delight requires minimal effort but yields maximum flavor.
Ingredients:
– 2 lbs pork belly, sliced into 1-inch pieces
– 4 cups water
– 2 cups soy sauce
– 2 cups Shaoxing wine
– 2 tablespoons brown sugar
– 2 tablespoons cornstarch
– 2 stalks lau leaves (or Chinese celery), chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, combine pork belly, water, soy sauce, Shaoxing wine, brown sugar, and cornstarch. Bring to a boil over high heat.
2. Reduce heat to low and simmer for 1 hour, or until pork is tender.
3. Add lau leaves, garlic, and vegetable oil. Simmer for an additional 30 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with additional lau leaves if desired.
Cooking Time: 2 hours
Lau Leaf Wrapped Sticky Rice Dumplings
Experience the warmth of Southeast Asian cuisine with these tender and aromatic rice dumplings wrapped in fragrant lau leaves.
Ingredients:
– 2 cups cooked sticky rice (glutinous rice)
– 1/4 cup water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt to taste
– 10-12 lau leaves (pandanus leaves or substitute with banana leaves)
Instructions:
1. In a large mixing bowl, combine cooked sticky rice and water. Mix until well combined.
2. Add vegetable oil, chopped onion, and minced garlic to the rice mixture. Mix until evenly distributed.
3. Season with salt to taste.
4. Cut lau leaves into desired shapes for wrapping dumplings.
5. Take a small handful of the rice mixture and shape it into a ball.
6. Place the rice ball in the center of a lau leaf, fold the sides over, and roll into a neat package. Repeat with remaining ingredients.
7. Steam the dumplings over boiling water for 15-20 minutes or until cooked through.
Cooking Time: 15-20 minutes
Spicy Lau Leaf Chicken Stir-Fry
This recipe combines the bold flavors of lau leaves with the spiciness of chili flakes, creating a mouth-numbingly delicious stir-fry that’s perfect for adventurous eaters. With just 15 minutes of cooking time, you can have this flavorful dish ready in no time!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 lau leaves (or substitute with Thai basil)
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon chili flakes
– 1/4 cup soy sauce
– 1/4 cup water
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan and set aside.
3. Add garlic, lau leaves, and chili flakes to the pan. Cook for 1 minute.
4. Pour in soy sauce and water, stirring to combine.
5. Return chicken to the pan and stir-fry until cooked through, about 5 minutes.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions if desired.
Cooking Time: 15 minutes
Lau Leaf Infused Coconut Curry
This recipe combines the subtle flavor of lau leaves with the creamy richness of coconut milk and a blend of warming spices, creating a deliciously complex curry that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 cups mixed vegetables (bell peppers, carrots, potatoes)
– 1/2 cup coconut oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup lau leaves (or substitute with bay leaves)
– 1 can coconut milk
– 1 tsp curry powder
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions:
1. Heat the coconut oil in a large saucepan over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the lau leaves (or bay leaves) and mixed vegetables; cook for an additional 5 minutes.
4. Stir in the curry powder and cumin; cook for 1 minute.
5. Pour in the coconut milk; bring to a simmer.
6. Reduce heat to low; let curry simmer for 15-20 minutes or until vegetables are tender.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Grilled Shrimp with Lau Leaf Marinade
Grilled Shrimp with Lau Leaf Marinade: A flavorful and aromatic twist on traditional grilled shrimp, this recipe combines the sweetness of lau leaf with the brininess of sea salt for a truly unforgettable dish.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons lau leaf paste (or substitute with tamarind paste)
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 teaspoon fish sauce (optional)
– 1/4 teaspoon salt
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, whisk together lau leaf paste, lime juice, olive oil, fish sauce (if using), and salt.
2. Add the shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove shrimp from marinade, allowing any excess to drip off.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Serve immediately, garnished with fresh cilantro leaves.
Cooking Time: 6-8 minutes
Lau Leaf and Tofu Soup
This simple and comforting soup is a staple in many Southeast Asian cuisines, particularly in Malaysia and Singapore. This recipe combines the mild flavor of lau leaves with the creamy texture of tofu, creating a delicious and nutritious meal.
Ingredients:
– 1 bunch of lau leaves (also known as daun kesum or Vietnamese coriander)
– 1 block of firm tofu, cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 2 cups of water
– Salt and pepper to taste
– Optional: chili flakes or sriracha for added heat
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the lau leaves, tofu, water, salt, and pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the flavors have melded together.
6. Taste and adjust the seasoning as needed.
7. Serve hot, garnished with additional lau leaves if desired.
Cooking Time: 25-30 minutes
Lau Leaf Wrapped Beef Rolls
This recipe combines the bold flavors of beef with the delicate aroma of lau leaves, creating a unique and delicious dish perfect for special occasions or everyday meals. The tender beef rolls are wrapped in crisp lau leaves and served with a side of savory sauces.
Ingredients:
– 1 pound beef (sirloin or ribeye), sliced into thin strips
– 10-12 lau leaves
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together beef strips, garlic, soy sauce, oyster sauce (if using), and sesame oil.
3. Lay a lau leaf flat on a work surface. Place a beef strip in the center of the leaf.
4. Fold the leaf over the beef, forming a neat roll. Repeat with remaining ingredients.
5. Place rolls seam-side down on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until lau leaves are crispy and beef is cooked to desired doneness.
Cooking Time: 15-20 minutes
Lau Leaf Fried Rice with Vegetables
Experience the authentic flavors of Southeast Asia with this simple and delicious recipe that combines the savory goodness of lau leaf (also known as Chinese celery) with a medley of colorful vegetables.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1/2 cup diced lau leaf
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– 2 green onions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and sauté until fragrant, about 30 seconds.
3. Add the mixed vegetables and cook until tender, about 3-4 minutes.
4. Stir in the lau leaf and cooked rice. Break up any clumps with a spatula.
5. Add soy sauce to taste, then season with salt and pepper.
6. Transfer the fried rice mixture to a serving platter. Garnish with chopped green onions if desired.
Cooking Time: 15-20 minutes
Lau Leaf and Mushroom Stir-Fry
Discover the bold flavors of Southeast Asian cuisine with this simple and delicious recipe for Lau Leaf and Mushroom Stir-Fry.
Ingredients:
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 1 bunch lau leaves (or substitute with bok choy or Chinese broccoli)
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Prepare the mushrooms by slicing them into thin strips.
2. Cut the lau leaves into bite-sized pieces.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat.
4. Add the garlic and sauté for 30 seconds until fragrant.
5. Add the mushrooms and cook for 3-4 minutes, stirring occasionally, until they release their moisture and start to brown.
6. Add the lau leaves and stir-fry for an additional 2-3 minutes, until the leaves are tender but still crisp.
7. Season with soy sauce, oyster sauce (if using), salt, and pepper to taste.
8. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Lau Leaf Steamed Buns with Pork Filling
These soft and fluffy steamed buns are infused with the aroma of lau leaves, commonly used in Cantonese cooking. The pork filling adds a savory and indulgent touch to this classic Chinese treat.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
– 1/4 cup lau leaves, chopped
– Filling ingredients (see below)
Pork Filling:
– 1 pound ground pork
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 scallion, finely chopped
Instructions:
1. In a large mixing bowl, combine flour, cornstarch, salt, and sugar.
2. Gradually add warm water to form a dough.
3. Knead the dough for 10 minutes until smooth.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
5. Preheat steamer to high heat.
6. Divide the dough into small balls and flatten each into a disk shape.
7. Place a tablespoon of pork filling in the center of each disk.
8. Fold the dough over the filling to form a bun, and seal the edges.
9. Steam the buns for 15-20 minutes or until cooked through.
Cooking Time: 20 minutes
Lau Leaf and Eggplant Curry
A flavorful and aromatic curry that combines the delicate taste of lau leaves with the meaty texture of eggplant, perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 4-6 lau leaves (or substitute with collard greens)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 can (14 oz) diced tomatoes
– 1 cup water or vegetable broth
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened.
2. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute.
3. Add eggplant and lau leaves. Cook for 5-7 minutes or until the vegetables are tender.
4. Stir in diced tomatoes and water or broth. Bring to a simmer.
5. Reduce heat to low and let cook for an additional 10-15 minutes or until the sauce has thickened slightly.
6. Season with salt to taste.
Cooking Time: Approximately 30-40 minutes.
Lau Leaf Wrapped Salmon with Lemon Butter
This recipe combines the delicate flavor of salmon with the subtle aroma of lau leaves and the brightness of lemon butter, creating a unique and delicious dish perfect for special occasions.
Ingredients:
– 4 salmon fillets (6 oz each)
– 8-10 lau leaves
– 1/2 cup unsalted butter, softened
– 2 lemons, juiced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together softened butter, lemon juice, garlic, salt, and pepper.
3. Place a salmon fillet in the center of each lau leaf, leaving a 1-inch border around the fish.
4. Spread a tablespoon of lemon butter on top of the salmon, leaving a small border around the edges.
5. Fold the lau leaves over the salmon, making sure to cover the entire fillet. Secure with toothpicks if necessary.
6. Place the wrapped salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Lau Leaf and Chicken Noodle Soup
This classic Chinese-inspired soup is a staple of comfort food, with the addition of fragrant lau leaf adding an extra layer of depth. Perfect for a chilly evening or when you need a pick-me-up.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 lau leaves (or 4-6 regular spinach leaves)
– 8 oz egg noodles
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the chicken and cook until browned on all sides.
3. Pour in the broth and add the lau leaves (or spinach). Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the soup has thickened slightly.
4. Cook the egg noodles according to package instructions and drain.
5. Serve the chicken and noodle mixture in bowls, garnished with additional lau leaves if desired.
Cooking Time: 20-25 minutes
Lau Leaf Infused Jasmine Rice
Elevate your meal with the subtle aroma and flavor of lau leaves, infused into fluffy jasmine rice.
Ingredients:
– 1 cup jasmine rice
– 2 cups water
– 4-6 lau leaves (fresh or dried)
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. Rinse the jasmine rice and soak it in water for at least 30 minutes.
2. In a medium saucepan, combine the soaked rice, 2 cups of fresh water, and lau leaves.
3. Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15-20 minutes or until the water is absorbed and rice is cooked.
4. Remove from heat and let it rest for 5 minutes before fluffing with a fork.
5. Heat the vegetable oil in a small pan over medium heat and add salt to taste.
6. Serve the lau leaf infused jasmine rice hot, garnished with toasted sesame seeds or chopped scallions if desired.
Cooking Time: 20-25 minutes
Lau Leaf and Shrimp Spring Rolls
Transforming the flavors of Southeast Asia into a delightful snack or meal, this recipe combines the freshness of lau leaves with succulent shrimp.
Ingredients:
– 1 package spring roll wrappers (usually found in the frozen food section)
– 1/2 cup cooked and chilled shrimp
– 1/4 cup chopped lau leaf (or substitute with mint or basil)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. Prepare the filling by mixing together the cooled shrimp, chopped lau leaf, soy sauce, and sesame oil.
2. Lay a spring roll wrapper on a flat surface with one corner pointing towards you (like a diamond shape).
3. Place about 1 tablespoon of the filling in the center of the wrapper.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
5. Fry the spring rolls in hot oil until golden brown, or bake at 375°F (190°C) for about 10-12 minutes.
Cooking Time: Approximately 15-20 minutes
Lau Leaf Braised Tofu with Soy Sauce
A flavorful and aromatic vegetarian dish that showcases the rich flavor of lau leaves and the savory taste of soy sauce. This recipe is perfect for a quick weeknight dinner or as an accompaniment to steamed rice.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 stalks of lau leaves (or substitute with Chinese celery or cress)
– 2 tablespoons of soy sauce
– 1 tablespoon of vegetable oil
– 2 cloves of garlic, minced
– 1 teaspoon of grated ginger
– Salt to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium heat.
2. Add the tofu and cook until golden brown on all sides, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the minced garlic and grated ginger. Cook for 30 seconds until fragrant.
4. Add the lau leaves and stir-fry until wilted, about 1 minute.
5. Pour in the soy sauce and bring to a simmer.
6. Return the tofu to the pan and braise for an additional 2-3 minutes, or until the flavors have melded together.
7. Season with salt to taste and serve hot.
Cooking Time: 15-20 minutes
Lau Leaf and Beef Pho Soup
Pho is a popular Vietnamese noodle soup that combines the rich flavors of beef broth, fragrant herbs, and tender noodles. This recipe adds the unique twist of lau leaves for an extra depth of flavor.
Ingredients:
– 1 pound beef bones (oxtail or short ribs)
– 2 tablespoons fish sauce
– 2 tablespoons soy sauce
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 cups beef broth
– 1 cup water
– 1/4 cup lau leaves (or substitute with Thai basil)
– 8 ounces rice noodles
– Salt and black pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. In a large pot, combine beef bones, fish sauce, soy sauce, onion, garlic, and ginger. Simmer over medium heat for 30 minutes.
2. Add beef broth and water to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Stir in lau leaves and cook for an additional 5 minutes.
4. Cook rice noodles according to package instructions. Drain and set aside.
5. Ladle hot soup into bowls and add cooked noodles. Season with salt and black pepper to taste. Garnish with cilantro.
Cooking Time: 45-50 minutes
Lau Leaf Wrapped Chicken Satay
Savory and aromatic, this Southeast Asian-inspired dish wraps tender chicken skewers in crispy lau leaves for a unique flavor experience. Perfect as an appetizer or snack.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 20-25 lau leaves (also known as pandan leaves)
– 1/4 cup coconut milk
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– 10 bamboo skewers, soaked in water for at least 30 minutes
– Vegetable oil for brushing
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together chicken, coconut milk, garlic, soy sauce, lime juice, and ginger.
3. Thread chicken onto bamboo skewers, leaving a small space between each piece.
4. Brush lau leaves with vegetable oil and wrap around each chicken skewer, securing with toothpicks if needed.
5. Grill for 8-10 minutes or until chicken is cooked through and lau leaves are crispy.
6. Serve hot with peanut sauce or your favorite dipping option.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your cooking game with these 19 mouth-watering recipes made with lau! From Steamed Fish with Ginger and Scallions to Lau Leaf Wrapped Beef Rolls, each dish showcases the versatility and flavor of this underrated leafy green. Discover how to use lau in everything from stir-fries and curries to soups and marinades, and treat your taste buds to a world of new flavors. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to inspire your next cooking adventure.
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