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🇱🇦 your neighborhood Asian-ish Diner
connection. community. diaspora
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If you don’t live in Longmont consider moving because holy hot damn this food amazing!

Rising Tiger started in 2020 as a brunch delivery service but once 2022 came around, which was fittingly the year of the Tiger, they switched business models to become more of a staple in the community. They kept the breakfast vibes going to highlight their “unapologetically unauthentic to tradition but authentic to us” style of food and service. A collaboration of nostalgia, a lifetime of work, and the need for something new.

Rating 28/10
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#foodreviews #coloradofoodies #asianfood #yearofthetiger #newrestaurant #popupshop #longmontcolorado #boulder #farmersmarket #coloradofood #fortcollins #lovelandcolorado #longmontloveslocal #longmontcolorado #foodiegram #foodphotography #longmontfoodie #foodisbae
19
🌱🍚 VEGAN NAM KHAO 🍚🌱 collab w/ @risingtigerco 🔥 

My friends, it’s collab time. Devin from @risingtigerco and I team up to bring you this vegan version of Nam Khao, a Lao-style rice dish that is jam-packed with so many bangin’ flavors and textures. While this dish traditionally includes pork, we’re using the @dereksarno pressing technique to turn out some crispy yet juicy-tender mushrooms that deliver all the meaty flavorful goodness this dish needs. 

At the age of 32, Devin has already been working in the restaurant business for years. This dude is so talented, and I am more than honored to be teaming up with him for this collab. Just two dudes from Longmont 🏔️ makin’ it happen.

A special thanks to @thetimesco in Longmont for letting us use their kitchen space for this film. So much fun coming together with Longmont locals to turn out this project.

recipe 

1 lb oyster mushrooms
4 tbsp soy sauce
3 tbsp maple syrup
2 tbsp pickled jalapeño juice
1 tsp hoisin
2 tsp vegan oyster sauce
1 bulb roasted garlic
2 pickled jalapeños 
1/4 tsp black pep

3-4 cups cooked jasmine rice
1/2 cup sweetened coconut shreds
2 tbsp minced lemongrass
1 cup red curry paste
1 heaping tbsp yellow curry paste
1 cup sweetened coconut shreds
1/2 cup bamboo shoots
1 cup Thai basil leaves
1 cup mung bean sprouts
1/2 cup thinly sliced red onion
1 cup chopped cilantro
1/2 cup chopped celery
1/2 cup fresh dill
Juice of 1 lime
salt

prep

Add oyster mushrooms to a medium-high cast iron pan with 3-4 tbsp oil. Lay another cast iron pan on top and allow to rest for 1-2 mins. Begin pressing pan down for 1-2 mins. Once mushrooms are browned, flip them, then lay the 2nd pan back down and press again. Once browned on the second side, season with salt, flip again, then press another 2 mins and take off heat. Blend sauce ingredients, pour 1/4 cup of sauce in pan with mushrooms and combine. Remove mushrooms, thinly slice, add remaining sauce to shrooms in a bowl, and set aside.

Combine rice with coconut, lemongrass, and curry pastes. Form into 2-inch balls, then deep fry until crispy. Break up and mix with remaining ingredients. Serve with mushrooms.

#veganrecipes #namkhao #veganlaofood
26
🔥 COLLABORATION PIE COMING AT YOU!!! 🔥

@risingtigerco came up with this amazing idea!  Get down here and let us know what you think of the “Tiger Pie” 🍕

The build out:
Caramelized onion cream
Fontina cheese
Char siu pork
Char siu sauce
Egg
Chili crisp cabbage 
Cilantro (fresh af)

BOOM! 👊 Here til it’s not…so come get some!
10
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