This post for Disney’s Raya and the Last Dragon inspired recipes is in partnership with Disney. All opinions are my own.
Disney’s Raya and the Last Dragon is out tomorrow in theaters and on Disney+ Premier Access. To celebrate we partnered with Disney on Omsom to bring you some amazing recipes. These Disney’s Raya and the Last Dragon inspired recipes are delicious. Food is a big component throughout the Raya movie to bring people together. We wanted to share some recipes inspired by the movie that Disney sent us to try. We also used Omsom, which is a pantry shortcut for specific Asian dishes that combine all the sauces, aromatics, and seasonings a family would need to make a delicious dinner.
Omsom made a southeast Asian sampler that is packed with all the spices and seasonings you need to make the three recipes I shared below. Just add the protein and veggies and you will have a delicious, perfectly seasoned meal.
I cooked the brown rice in a rice cooker while I was prepping the veggies and meats. These are definitely fun to make and have to celebrate Raya coming out! Your kids will love them too. Be sure to come back and let us know which one if your favorite after you have tired them!
Disney’s Raya and the Last Dragon inspired recipes
Here is the first one we made. It is Vietnamese. It is “a bold aromatic twist on grilled barbecue”.
LEMONGRASS BARBECUE SALMON
Cook time: 20 mins
Serves: 2
Equipment
- Medium mixing bowl
- large skillet or non-stick pan
Ingredients
- Omsom Lemongrass BBQ Starter
- 12 oz. salmon
- 3 tsp. neutral cooking oil
- 1 scallion, sliced
- 1 cup brown rice, cooked
- 1 small cucumber, sliced
Instructions
Prep your salmon:
- Cut the fillet into bite-sized cubes, about 3/4 inch wide.
- Combine salmon, Vietnamese Lemongrass Barbecue Starter, and 1
tsp oil in the mixing bowl. - Stir to coat salmon evenly. Marinate for at least 15 minutes or 1 hour
for a bolder flavor.
Let’s get cooking:
- On medium, heat 2 tsp oil in the skillet for 1 minute.
- Add the salmon to the skillet. Cook for 4-5 minutes, flipping the
salmon gently to cook on all sides. (Pro tip: don’t crowd the pan for
best caramelization!) - Top with scallions and you’re done! Serve with brown rice and
cucumbers. Enjoy!
The next recipe we tried was the Pork Sigsig. This is a Filipino recipe that has “a rich umami bomb kissed by tart calamansi”,
PORK SISIG RECIPE
Cook time: 25 mins
Serves: 3
Ingredients
- Omsom Sisig Starter
- 1 lb. pork loin
- ½ medium red onion, diced
- 1 tbsp. neutral cooking oil
- ½ tsp. salt
- ½ tsp. pepper
- 1 tbsp. mayo (optional but recommended)
- 1 ½ cup brown rice, cooked
- 1 small cucumber, chopped into small pieces
- 1 small tomato, chopped into small pieces
Instructions:
Prep your pork:
- Slice pork thinly, about ¼ inch thick or less. (Pro tip: For easier thin
slicing, firm your pork in the freezer for 20 minutes.) - Season pork with 1 tsp. each of salt and pepper.
Let’s get cooking:
- Heat oil in a skillet over medium low heat. Add onion, reserving a
handful for garnish, and cook for 3 minutes until soft. - Add pork to the skillet, turn the heat up to medium high and fry,
stirring occasionally, until lightly browned, about 4-5 minutes. - Turn the heat down to low, add Omsom starter, stir, and season to
taste with salt and pepper. For the brightest flavor, try not to boil the
starter. (Pro tip: For extra creaminess, add mayo here.) - Turn off heat and finish with the reserved onion.
- Serve sizzling hot! Serve with some of our suggested favorites. Enjoy!
The last recipe we made was the Mushroom Larb recipe. It is Thai and has a kick. It is “a fiery minced salad finished with nutty roasted rice powder.”
MUSHROOM LARB RECIPE
Cook time: 25 mins
Serves: 3
Ingredients
- Omsom Larb Starter
- Omsom Toasted Rice Powder
- 10 oz. cremini or button mushrooms
- 10 oz. mixed mushrooms (oyster, portobello, or shiitake)
- 2 tbsp. neutral oil
- 1-2 medium shallots, sliced lengthwise and then into half-moons
- 2 scallion stalks, sliced
- ½ cup cilantro leaves, coarsely chopped
- 2 tbsp. (~12 leaves) mint, coarsely chopped
- 1 ½ cups brown rice, cooked
- 1 medium cucumber, sliced
Instructions:
Prep your mushrooms:
- Clean mushrooms by lightly removing dirt with a damp paper towel.
- Dice into ½ inch cubes.
Let’s get cooking:
- In a large cast-iron skillet or non-stick pan over medium-high heat, heat 2 tbsp. oil. Add mushrooms
and let brown undisturbed, about 3 minutes. - Toss mushrooms and continue to sauté until deep brown, about 5
minutes. - Once mushrooms are deep brown, deglaze your pan by adding 2
tbsp. water and scraping the caramelization from the bottom of your
pan. Turn off the stove and remove the pan from heat. - Immediately add Omsom Thai Larb Starter, cilantro, and scallions.
Stir to wilt. - Toss in Omsom Toasted Rice Powder, mint, shallots, and mix to
incorporate. Salt to taste. - You’re done! Serve with some of brown rice and cucumbers. Enjoy!
Disney’s Raya and the Last Dragon is available on March 5, 2021 on Disney+ with Premier Access in most Disney+ markets, at the same time as it is released in select theaters on March 5, 2021.
“Raya and the Last Dragon” takes us on an exciting, epic journey to the fantasy world of Kumandra, where humans and dragons lived together long ago in harmony. But when an evil force threatened the land, the dragons sacrificed themselves to save humanity. Now, 500 years later, that same evil has returned and it’s up to a lone warrior, Raya, to track down the legendary last dragon to restore the fractured land and its divided people. However, along her journey, she’ll learn that it’ll take more than a dragon to save the world—it’s going to take trust and teamwork as well.
“Raya and the Last Dragon” features an outstanding voice cast, including Kelly Marie Tran, Awkwafina, Gemma Chan, Daniel Dae Kim, Sandra Oh, Benedict Wong, Izaac Wang, Thalia Tran, Alan Tudyk, Lucille Soong, Patti Harrison and Ross Butler. Don Hall and Carlos López Estrada are directing, with Paul Briggs and John Ripa co-directing. Osnat Shurer and Peter Del Vecho are the producers, and Qui Nguyen and Adele Lim wrote the screenplay.
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