Sonntag, 1. April 2012
Laab
sweis, 17:13h
500g ground pork
1 (big) red onion, thinly sliced
5 limes, juice
4 red bird eye chilies, thinly sliced
3 spring onions, sliced
cilantro
mint
about 5 tbsp fish sauce
1 - 2 tbsp roasted rice powder *
1) Squeeze some lime juice on to the ground pork. Mix well and marinate for a couple of minutes.
2) Heat up a pan on high until very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. Keep stirring until the pork is well done.
3) Put the pork in a bowl that will hold all the ingredients. Add fish sauce, spring onion, cilantro, mint, the rest of the lime juice, chilis and toasted rice. Mix well and taste. It should be a little bit hot.
4) Serve with vegetables like cabbage, green beans, lettuce and Thai basil.
* To make roasted rice powder heat a skillet over medium heat and add a handful of Thai glutinous / sticky rice (NOT normal long grain rice) Cook rice until golden brown, for five to 10 minutes, stirring frequently. Transfer to a plate and once it's cool transfer it to a spice grinder / blender and grind to a fine powder.
1 (big) red onion, thinly sliced
5 limes, juice
4 red bird eye chilies, thinly sliced
3 spring onions, sliced
cilantro
mint
about 5 tbsp fish sauce
1 - 2 tbsp roasted rice powder *
1) Squeeze some lime juice on to the ground pork. Mix well and marinate for a couple of minutes.
2) Heat up a pan on high until very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. Keep stirring until the pork is well done.
3) Put the pork in a bowl that will hold all the ingredients. Add fish sauce, spring onion, cilantro, mint, the rest of the lime juice, chilis and toasted rice. Mix well and taste. It should be a little bit hot.
4) Serve with vegetables like cabbage, green beans, lettuce and Thai basil.
* To make roasted rice powder heat a skillet over medium heat and add a handful of Thai glutinous / sticky rice (NOT normal long grain rice) Cook rice until golden brown, for five to 10 minutes, stirring frequently. Transfer to a plate and once it's cool transfer it to a spice grinder / blender and grind to a fine powder.
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