Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2020, Clay Irving <>, Manhattan Beach, CA USA

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Lap Kai (Ground Chicken Salad) ลาบไก่

Recipe from: Samart Srijumnong

Photo of larb gai taken at Wat Los Angeles (© Photograph by Clay Irving)

2 pounds ground chicken
½ cup green onion, sliced
½ cup red onion, cut in thin wedges
½ cup mint leaves, shredded
4 tablespoons fish sauce
4 tablespoons lemon juice
1 cup ground roasted rice
1 teaspoon green pepper, sliced

Stir the chicken in the hot pan until it is quite done. Leave it cool down.

Mix the chiken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemon juice to taste. Add the roasted rice powder. Taste it one more time and add ingredients until it tastes right.

Eat with rice or sticky rice. Look for some crunchy vegetable like lettuce or napa to eat with.

To prepare the grounded roasted rice: first of all heated a pan and put in one cup of rice, stir it back and forth until it is getting brown. Use the coffee grounder to ground it. Some like it fine while the other may like it rough. Choose what you like. The rough one could add texture to your larb. If you cannot find the green pepper, use the dried one but you have to roast it first and then ground it. The larb should taste to the combination of sourness, saltyness, and hotness. Don't ever add sugar!

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