How To make Larp.
1 lb Fresh Ground Beef.
Mint Leaves. 3 Cloves Garlic.
1 tb Shallot - Chopped.
1 ts Coriander Seeds - Ground.
1 ts Ground Hot Chili Peppers. *
1 tb Ground Toasted Rice. **
1 tb Scallion - chopped.
2 tb Lime Juice.
1 ts Salt.
1 tb Fish Sauce.
Fresh Raw Vegetables. * Adjust the amount of ground hot chili pepper to taste. Serve extra on the side to be added to the dish as needed. ** Make toasted rice by browning RAW rice in a hot dry wok or frying pan, and then ground coarsely in a blender, OR an acceptable substitute is to brown a commercial "cream of rice" in a hot dry pan/wok. Wrap the shallot and garlic in aluminum foil and roast on the stove for approx. 2 minutes per side till the content is scorched. Remove the content from the foil, mash together well (with mortar & pestle, if available) and set aside. Lightly cook the ground beef in a dry pan/wok until the pink is just gone, and place in a bowl. Let cool for a few minutes. Add fish sauce, salt, lime juice, and mix well. Add the mashed garlic/shallot, ground coriander seed, toasted rice, ground hot chili, chopped scallion, and lightly toss together with a fork. Serve on a bed of lettuce leaves and garnish with mint leaves. This dish should be served with fresh raw assorted vegetables such as: chunks of "yard-long bean", nappa leaves (select the more tender inner leaves), lettuce leaves (Romaine and other leave lettuces are excellent), celery, and so on. Translated and commented by: Padej Gajajiva From: "Cooking Thai Food in American Kitchen" by Malulee Pinsuvana.
How To make Larp.'s Videos
It's very Easy to cook this Larb Moo/Laab Moo
It's very Easy to cook this Laab Moo (Thai Laab)
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Larb (Laap/Laab) Minced Meat Salad
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Lara Ingredients
For the Toasted Rice Powder
1 Tbs. uncooked jasmine rice
1 lb. ground pork or chicken
fresh juice from 1/2 of juicy lime (If your lime is not quite juicy, use 1), Plus 2 more limes for sauce.
1/4 tsp. white pepper
1 shallot or 1/2 red onion
1 green onion
handful fresh cilantro
half handful fresh mint
1 Tbs. cooking oil
1 heaping Tbs. palm sugar
3 Tbs. fish sauce
2 to 3 tsp. Thai chili flakes
To Serve with
cucumber
green lettuce
warm cooked jasmine rice
♥ Tools
Rachel Ray Nonstick 11-inch Wok with Lid
Wooden Stirring Spoon
♥ Camera
Canon EOS Rebel T5i with 18-135mm STM Lens
My Thai Mama’s OG Chicken Laab | Marion’s Kitchen
It’s the popular Thai meat salad packed to bursting with fresh herbs and a zingy, spicy dressing… but is it called laab, larb or laap? Mama Noi doesn’t mind what you call it – it’s delicious all the same to her. And it’s just one of the recipes in her new cookbook, Mama Noi: Secrets From An Asian Mama’s Kitchen. Check it out at:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
How to make Larb koy fish (Lao Food)Home Made By Kaysone
Fish
1/4 teaspoon of Salt
3 lime
3 tablespoon of padaek
1/4 tablespoon of msg
3 tablespoon of roasted rice
2 tablespoon of chili powder
Green onions
Cilantro
Mint
Galangal
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Lao Food: How I Make Larb Pa or Fish Salad
4 tilapia fillets:
*sliced and cooked in bubbling water until well done. Save some fish broth to season the fish salad.
Flavored Fish Broth:
2 cups fish broth
About 2 tbsps fermented fish sauce
1 tsp chicken broth mix
*cook in simmering heat for 20 mins. Let it cool down completely before using it.
Fish salad seasonings:
1 lemon
Flavored fish broth
Optional: add fish sauce as needed
Toppings:
*add the followings first
Thinly diced lemongrass
Thinly sliced kaffir lime leaves
Thinly sliced galangal
Thinly sliced chilies
*Add the rest
Sliced string beans
Sliced cilantro
Sliced green onions
Leaves only mints and Vietnamese herbs
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How to make Larb Gai / Lao chicken salad