Laab (Larb, Lahb, Larp...)

[tharrison]

Laab (Larb, Lahb, Larp...)

Serves 4 as Salad.

Feel free to use ground turkey or pork loin (laab nu) or beef sirloin cooked medium rare (laab neua) in place of the chicken.

I serve with sticky rice and use the left-overs to make summer rolls.

• 1 lb chicken thighs, ground or minced
  
• 1 T peanut oil
  
• 4 cloves garlic, minced/mashed
  
• 2 stalks lemongrass, sliced
  
• 3 green onions, thinly sliced
  
• 1 tsp powdered galangal (or regular ground ginger)
  
• 1/2 T palm sugar (or light brown sugar), to balance the flavors
  
• 1-1/2 tsp ground Thai Chilis, to taste (see below)
  
• 2 limes' juice, to taste
  
• 2 T Nam pla (fish sauce), to taste
  
• 1/2 c mint, chopped
  
• 1/2 c cilantro, chopped
  
• 4 kaffir lime leaves (2 pairs), sliced very finely
  
• 2 T toasted rice powder (see below)
  
• salad greens and/or cabbage
  
• veggies, such as cucumber, carrot, red bell pepper, green beans, thai basil, etc
  

Thai Chili Powder - Phrik Pon

• 5 dried red thai chilis
  

Toasted Rice Powder - Khoa Kua Pon

• 1/4 c raw sticky (aka "glutenous" or "sweet" rice) or jasmine rice
  

Toasted Rice Powder:

Place the dry, raw rice in a heavy skillet over medium heat. Toast, stirring constantly, until rice becomes an even deep golden color. Remove from heat and cool. Ground into a powder of desired coarseness with a spice mill or mortar and pestle. Store in an airtight container.

Thai Chili Powder:

Preheat a heavy skillet over medium heat for about 3 minutes. When hot, place chilis in the dry skillet. Roast carefully for about 1 minute, turning so that the chilis become browned and get a slight char on both sides. Be careful not to burn (which can happen quickly). Cool and grind into powder in a spice mill or mortar and pestle.

Laab:

1. Grind the meat with a meat grinder or in food processor to the consistancy of hamburger (alternatively, mince with a heavy cleaver). Cook in peanut oil (or poach in some chicken broth). Set aside.

2. Mash garlic to a paste in a mortar and pestle or mince and mash with the side of a knife. Place in a small bowl.

3. Peel the lemongrass stalks of the tough leaves and trim to about 4 inches each. Slice into very thin rounds and place in the bowl with the garlic.

4. In the bowl with the garlic and lemongrass, add the green onion, kaffir lime leaves, cilantro, mint, lime juice, fish sauce, galangal powder, and chili powder. Adjust balance and add the sugar, little bit at a time, only if needed.

5. Toss mixture with the cooked meat and toasted rice powder. Serve with the vegetables.

Keywords: Salad, Hot and Spicy, Thai

( RG970 )