If you’ve eaten larb , I’m sure you love it, but if you’ve never tried it, you’re in for a real treat! Larb is a Thai salad, but it’s not a vegetable salad, instead it’s a meat salad. The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice to give it some crunchy texture, and a wonderful assortment of fresh herbs to bring it all together.
So, let’s know about the ingredients..
Ingredients :
1. 1⁄4 cup uncooked long grain white rice.
One of the most essential ingredients in any Thai larb recipe is something known as khao kua (ข้าวคั่ว), or toasted sticky rice. It’s a really important part of Thai larb as it gives the pork a crunchy bite and a roasted fragrance. You basically just throw the white sticky rice into a medium-low heated pan or wok, and toast it, dry without any oil. Continually mix it so it doesn’t burn. The rice will start to turn yellow and then turn kind of golden brown. It will also start smelling really good, almost like popcorn.
2. 2 lbs boneless skinless chicken thighs, cut into chunks.
It’s very commonly found with minced chicken or minced duck (and minced beef would be tasty too). You can even make it with fish, or tofu, or mushrooms – all great choices.
3. 2 tablespoons peanut oil.
4. 2 tablespoons minced galangal.
5. 4 garlic cloves, minced.
6. 2 small red chili peppers, seeded and finely chopped.
7. 1 tablespoon shrimp paste.
8. 4 green onions, finely chopped.
9. 1⁄4 cup fish sauce.
10. 1 tablespoon white sugar.
11. 1⁄4 cup lime juice.
12. 3 tablespoons chopped of fresh mint.
13. 2 tablespoons chopped fresh basil.
Now it’s time to know about how to use all of this ingredients to make Larb – Laotian Chicken Mince properly.
At first you need to preheat an oven to 350ºF (175ºC). Spread the rice onto a baking sheet.
And after that bake the rice in the preheated oven until golden, about 15 minutes. Remove and allow to cool. Once cooled, grind into a fine powder with a spice grinder. Meanwhile, grind the chicken thigh meat in a food processor until finely ground; set aside.
Now, heat the peanut oil in a wok or large skillet over medium heat. Stir in the garlic, galangal, chile peppers, and green onions; cook and stir until the garlic softens, about 3 minutes. Add the ground chicken thigh meat, and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes. Season with fish sauce, shrimp paste, and sugar. Reduce heat to medium-low, and simmer until the excess liquid has evaporated, about 5 minutes more. Stir in the ground rice, mint, basil, and lime juice to serve.
Now you have to the recipe to make a such delicious thing. Thank you.
