THAI CHICKEN LARB
Found this through Carnie Wilson, she calls it chicken larbito, although in Thai restaurants it's just called larb. Delicious! Enjoy on lettuce wraps or pieces of a cabbage wedge!
Provided by Cassandra Kimbler
Categories Main Dish Recipes Stir-Fry Chicken
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 6.2 g, Cholesterol 69.2 mg, Fat 3.8 g, Fiber 1.4 g, Protein 26.2 g, SaturatedFat 1 g, Sodium 594.8 mg, Sugar 1.7 g
LARB
This is one of my favorite dishes. I learned to prepare it during a Thai cooking class given by the chef/owner at the Thai Erwan restaraunt in VA.
Provided by Wenstar
Categories Rice
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Cook the ground meat until done and drain.
- Mix the meat with the lime juice, fish sauce, red onions, chili peppers (optional), roasted rice powder and mix well.
- Serve on bed of lettuce and top with sliced green onions and mint leaves.
- May add additional red peppers if you desire it hotter.
- Enjoy.
Nutrition Facts : Calories 354.4, Fat 18.2, SaturatedFat 5.2, Cholesterol 192.6, Sodium 1553.5, Carbohydrate 7.6, Fiber 1.4, Sugar 3.2, Protein 40.9
LAAB - THAI GROUND BEEF SALAD
Wonderful fast summer or anytime meal that comes together quickly once you have your ingredients prepped. Mise en place very helpful with this dish. From Taste of Thai - thank you! Use a nice butter lettuce for this - core the head & rinse the leaves well. Dry & have plenty available - use 2 heads if they seem small - 1 per serving! I entered 12 leaves simply because the program required a number - we just keep a couple of heads available when we make this.
Provided by Busters friend
Categories Meat
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Toast rice in a dry skillet (no oil) over medium-high heat. Cook rice, shaking pan frequently until rice turns golden, about 8 minutes.
- While rice is toasting, combine beef, 3 tablespoons of the lime juice, Fish Sauce, shallots and ginger in a bowl.
- When rice is golden, pour on plate to cool. In same skillet over high heat, add beef mixture. Cook, breaking meat into small pieces, about 5-7 minutes or until cooked through. Remove from heat.
- Add remaining tablespoon of lime juice, scallions, mint, cilantro, Garlic Chili Pepper Sauce and sugar to meat. Mix well.
- Add cooled rice to spice grinder or blender, and grind into a sandy powder. Add to meat mixture and mix well.
- Spoon laab into a serving bowl lined with lettuce leaves, or serve on individual leaves for a pretty presentation. Garnish with whole mint leaves.
LARB (LAAB) THAI MEAT SALAD WITH MINT AND LEMONGRASS
I first had this dish when i lived in Port au Prince Haiti, a thai restaurant served it..i loved it and have kept looking for one that has the right spicing. It is a wonderful scented tasting heaven. Most of them have to few flavors but it needs enough of each herb. Of course people can change the amounts to their taste. Serve over rice or roll up in rice paper or lettuce rolls.
Provided by MarraMamba
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first four ingredients in a medium bowl. Save this sauce for later.
- Simmer the broth in heavy large skillet over medium heat. Add the ground chicken. Simmer until cooked through, breaking up any clumps of meat with a spoon, about 8 minutes. Add green onions, shallots, lemongrass and chillies. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint.
- You can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.
LAAB - THAI GROUND MEAT SALAD
This is one of my favorite Thai recipes. It can be made with ground beef, lamb or chicken. It should be eaten at room temperature, over rice, mixed with cellaphane noodles or wrapped in lettuce leaves. Because it can be served cool, it is ideal for a dinner buffet or served as appetizers, wrapped in lettuce.
Provided by Beansprout
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dry roast the rice in a skillet until browned, then pound or process to a coarse powder and set aside.
- Brown the ground meat with the garlic- If using ground chicken, saute the garlic for a minute in oil first.
- Add shallots, scallions, mint leaves and roasted rice powder.
- Stir fry until the shallots become limp.
- Remove from heat.
- Add remaining ingredients.
- Let chill slightly.
- Serve with rice, cellophane noodles or wrapped in lettuce leaves.
THAI LARB WITH PORK AND LEMONGRASS
This is really really super easy and quick to make, so no worries there. And perfect for those warm weather quick get togethers where something fresh is quite nice. It can be a little spicy, so adjust the sambal oelek to your preference. From Good Taste - October 2007
Provided by PalatablePastime
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the kecap manis, lime juice, fish sauce, sugar and sambal oelek in a small bowl.
- Heat the oil in a wok or large frying pan over high heat and add the pork mince stir-frying for 5 minutes or until the mince browns nicely. Add the lemon grass and stir-fry for 1-2 minutes or until aromatic.
- Add the kecap manis mixture to the wok and stir-fry for 3-4 minutes or until heated through.
- Divide the lettuce leaves among serving dishes. Spoon the mince mixture evenly among the lettuce leaves.
- Garnish with the mint and bean sprouts to serve.
Nutrition Facts : Calories 454.7, Fat 35.3, SaturatedFat 12.3, Cholesterol 108, Sodium 437, Carbohydrate 6.8, Fiber 1.1, Sugar 5, Protein 26.9
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