Nanohedron wrote:....How about Larb? I don't know what it is, but I like the name.
Yum. It's a bit like chicken salad but with interesting flavors. The ground rice is a bit of a nuisance, but you can do it in a mini-Cuisinart thingie (and who can be bothered with the mint sprig?) Thai food rocks.
---------------------------------------------------------------
Thai Chicken Larb
Ingredients
1 pound of minced chicken meat
1/4 cup of fish sauce
1/4 cup of lime juice
Ground Thai red chili powder or flakes - to taste
1/4 cup toasted ground jasmine rice (steps 1-2)
1/4 cup minced red onion
1/4 cup minced scallions
2 tablespoons of chopped fresh mint
3 tablespoons chopped fresh cilantro
Garnish: Napa cabbage leaves, cilantro and mint sprig
1. Toast jasmine rice in a dry pan over medium-high heat, tossing constantly until evenly browned. Remove from pan immediately, to keep it from burning.
2. When rice is cool, pulse in a coffee grinder until ground. Do not overgrind the rice since you want to have a somewhat course grind.
3. Chop chicken meat by hand into a medium mince.
4. Marinate chicken in fish sauce and lime juice for 10 minutes.
5. Heat a pan over medium heat and sauté chicken mixture in liquid until cooked. Remove from heat and allow to cool. Season with red chili.
6. Stir in raw onions, scallions, mint and cilantro. Dust mixture with toasted ground rice to absorb excess liquid. Be sure not to make too dry, as it should have some moisture remaining.
7. Spoon onto serving platter. Arrange whole Napa cabbage leaves around platter. Spoon mixture into raw cabbage and serve. The dish is meant to be eaten by hand using the cabbage leaves like you would a tortilla or taco shell.
Stacey has the most bodacious fipples! & Message board
