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                                  LARP.

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Fresh Ground Beef.
                        Mint Leaves.
   3                    Cloves Garlic.
   1       tb           Shallot - Chopped.
   1       t            Coriander Seeds - Ground.
   1       t            Ground Hot Chili Peppers. *
   1       tb           Ground Toasted Rice. **
   1       tb           Scallion - chopped.
   2       tb           Lime Juice.
   1       t            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.
 


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