Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Thursday, March 17
Larb!
Finally, after hearing people wax poetic about larb (or laab or larp) for eons, and having it myself twice at Thai restaurants, I made it myself.
Of course it is amazingly tasty, but the sweet suprise is that it is put together in about 15 minutes for a hasty dinner.
The key components seem to be:
1. a ground up protein
2. ground toasted rice
3. various spices
Thus, here is the gist of what I did.
Take 2T raw jasmine or basmati rice and toast it in a dry skillet until slightly tan and fragrant. Remove from pan and let cool.
Then start to brown 1lb of lean ground beef (or pork, or chicken, or tofu....), and prep your seasonings:
1T soy sauce
juice of one small lime
2 diced thai chiles
1t chile powder
1t galangal powder (or to taste - its strong)
1-2 chopped cloves garlic
2T fish sauce (nam pla)
salt & pepper to taste
While the meat is still cooking, add all of the seasonings and stir to combine. Take the rice and put it in a tiny food processor or a spice/coffee grinder and powderize it. When the meat is done and looking juicy, stir in the rice powder and stir until everything thickens up.
Garnish with cilantro & sliced scallions, and serve with or on big pieces of lettuce. Butter lettuce is nice because of its rounded scoopy leaves:
Yummy num!
Time posted: 21:00 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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