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Featured Chef Penn Hongthong
Bio
We welcome Penn Hongthong, author of Simple Laotian Cooking (Hippocrene Books, 2003), as our Celebrity Guest Chef. A popular cooking instructor as well as a cookbook author, Penn is one of the leading U.S. experts in the healthy and flavorful cooking traditions of Laos.
In 1980, Penn immigrated to the United States with her entire family. Although the 18-year-old Penn did not speak a word of English before she arrived, she soon learned the language and then attended college. During this time, Penn would often share her lunch with her friends and she very quickly became flooded with requests for her hot sauce. In the entrepreneurial spirit, she started to make it in batches and sell it to a widening circle of friends and acquaintances.
The publication of Simple Laotian Cooking brought Laotian cooking into the spotlight in the U.S. Penn and her cookbook have been featured in numerous publications including the New York Times, New York Daily News, New York Newsday, Austin Chronicles, Compass, Jewish Herald-Voice and more. She has also appeared on local television programs to spread the word about the benefits of Laotian cooking.
Penn is now working on a new cookbook, Healthy Laotian Cooking. You can visit Penn's website at www.laotianchef.com.
Interview
What attracted you to a career in food and cooking?
When I first came to U.S. after my first meal with roast beef and roasted whole chicken, I realized that Americans eat a lot of meat and little vegetables. That maybe causes the weight problem. I think that if I show Americans how to make vegetables taste good they will eat more vegetables and do not need to eat a lot of meats. In Laos, meats were used very little to flavor the vegetables and very few people were overweight.
Please tell us about your cookbook, Simple Laotian Cooking.
My cookbook,Simple Laotian Cooking is written for people who want to have a different taste, but not overpowering. Healthy, great tasting and no need to spend all day cooking.
What is different about Laotian cooking? What are some of the elements of Laotian cooking?
Laos is a landlocked country that has large access to fresh water fish. Since anybody can fish, it is a large part of our diet and many of my recipes contain seafood.
When you first came to the U.S., what was your impression of American food?
My first meal was a huge roast beef, I was amazed with a huge piece of meat for dinner. In Laos, a piece of meat that big was to feed a village.
My second meal was a whole roasted chicken. A whole chicken was for four or five meals for a large family in Laos, not one meal.
How is Laotian cooking healthier than other cuisines?
Traditional Laotian cooking is steamed and roasted, not fried. There are no dairy or grain products in Laotian cooking, so it is naturally low fat. Instead of butter and fats, combinations of herbs are used to flavor dishes. Many of the dishes contain large amounts of vegetables and small portions of meat, fish or poultry.
What do you like about the technique of pressure cooking?
The pressure cooker cut down the time to a 1/4 or less. The flavor can really get inside the meat like it has been marinated for days and tenderize the toughest meat like the most expensive ones.
What recipes do you especially like for the pressure cooker?
I really like the Panang Beef because I use the toughest part of the beef and the pressure cooker tenderizes and absorbs the flavor in ten minutes instead of marinating overnight and cooking for two hours.
Do you have any tips for someone using a pressure cooker for the first time?
The first time I used the pressure cooker I was scared of the whistle and afraid that it would explode. After that I fell in love with it and perfectly safe.
Tell us about the cookbook that you are writing now and any future projects.
I am writing Healthy Laotian Cuisine and working on having my own cooking show and would like to do a food tour in Laos.
I am also interested in writing a few more cookbooks such as: Laotian Vegetarian, Laotian Gourmet, Laotian Classic, Hot for You Laotian Cuisine. I've had requests to write Laotian Cuisine for Dummies, Laotian Cuisine for Children, Laotian Cuisine for College Students and Laotian Cuisine for the Fondue Wok.
More Info
Penn shares two of her favorite recipes.
Panang Beef
2 tablespoons olive oil1 tablespoon red curry paste
2 pounds cubed beef for stew
2 teaspoons salt
1 tablespoons sugar (optional)
1 can (13.5 oz) coconut milk
1/4 cup dried roasted peanuts
4 kaffir lime leaves (optional)
Heat the pressure cooker on high heat. Add curry paste and mix well for 30 seconds, Add beef, salt, sugar and kaffir lime leaves. Stir well, allowing the meat to absorb the flavor (about 2 minutes). Add coconut milk and peanuts and sitr well. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second ring. Cook for 10 minutes.
Serve with rice, lettuce of any kind and cucumber.
Serves 4
Yellow Curry Chicken
2 tablespoons olive oil1 tablespoon yellow curry powder
2 chicken breasts (about 1 pound), cut in half
2 teaspoons salt
1 tablespoon sugar (optional)
1 can (13.5 oz) coconut milk
1 pound white potatoes, peeled and cubed in 2-inch pieces
1 pound sweet potatoes, peeled and cubed in 2-inch pieces
Heat the oil on medium heat in the pressure cooker. Add curry powder and mix well for 3 seconds. Add chicken and cook each side for 30 seconds. Add salt and sugar. Stir constantly for another 30 seconds, allowing the chicken to absorb the flavor. Add coconut milk, both types of potatoes and stir well. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure to second ring. Cook for 5 minutes. Transfer to a serving bowl and serve with rice.
Serves 4
