LAAB POWDER RECIPES

Name: Larb
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving(s)
Ingredients: 8 ounces ground pork or 8 ounces ground beef; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1/4 cup sliced green onion; 1/4 cup sliced red onion; 1 teaspoon roasted rice powder (may buy it already powdered or make your own by roasting Thai long grain sticky rice till brown and); shredded lettuce; 1 teaspoon chili pepper (optional); 1 tablespoon mint leaf, chopped (optional)

LARB RECIPE - FOOD.COM

Larb Recipe - Food.com image

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.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces ground pork or 8 ounces ground beef
1 tablespoon fish sauce
1 tablespoon lime juice
1/4 cup sliced green onion
1/4 cup sliced red onion
1 teaspoon roasted rice powder (may buy it already powdered or make your own by roasting Thai long grain sticky rice till brown and)
shredded lettuce
1 teaspoon chili pepper (optional)
1 tablespoon mint leaf, chopped (optional)

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, FatContent 18.2, SaturatedFatContent 5.2, CholesterolContent 192.6, SodiumContent 1553.5, CarbohydrateContent 7.6, FiberContent 1.4, SugarContent 3.2, ProteinContent 40.9

THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS ...

Thai Larb Gai (Chicken With Lime, Chili and Fresh Herbs ... image

Larb gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled laab, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it — it adds a nuttiness that's essential to the authentic flavor of the dish.

Provided by Julia Moskin

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets)
16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, can be substituted)
1/2 teaspoon hot chile powder, preferably Thai or Lao
4 teaspoons fish sauce (nam pla)
5 teaspoons freshly squeezed lime juice
1/4 cup slivered red onions
2 tablespoons chopped cilantro
2 tablespoons sliced scallions
10 whole mint leaves, more for serving
Lettuce leaves
cucumber spears, for serving
4 cups cooked sticky or jasmine rice, for serving

Steps:

To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.

Nutrition Facts : @context http//schema.org, Calories 199, UnsaturatedFatContent 7 grams, CarbohydrateContent 8 grams, FatContent 11 grams, FiberContent 0 grams, ProteinContent 15 grams, SaturatedFatContent 3 grams, SodiumContent 375 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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