THAI PORK LARB WRAP
Provided by Food Network
Time 35m
Yield 1 wrap
Number Of Ingredients 12
Steps:
- Bring 1/2 cup water to a boil in a small pot. Add the pork and stir until pork is fully cooked. Turn off the stove, then drain out and discard the juices.
- Add lime juice, fish sauce, rice powder, sugar and the powdered chili pepper. Using a wooden spoon, stir and mix until the pork is evenly seasoned. Add the red and white onion, cilantro and green onion, lime leaf and lemongrass. Using the wooden spoon, stir and mix until everything is evenly proportioned. This is the "larb."
- Heat the tortilla in a hot pan until both sides are nice and soft. Lay out the tortilla on a cutting board, spread the mayonnaise on top and add "larb" right in the center of the tortilla. Wrap it up like a burrito. Serve, and you have yourself a nice, healthy lunch.
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
THAI LARB RECIPE (LARB MOO ลาบหมู)
Thai larb made with minced pork (larb moo ลาบหมู) is one of the most popular Thai streets foods in Isaan cuisine. It's a wonderful combination of minced pork, lime juice, chili flakes, fish sauce, and herbs to give it a refreshing touch.
Provided by Mark Wiens (eatingthaifood.com)
Categories Salad
Time 35m
Yield 1 - 2
Number Of Ingredients 10
Steps:
- First step is to make the toasted rice (khao kua ข้าวคั่ว).
- Heat a frying pan on low heat, toss in the uncooked Thai sticky rice (no oil). Stir continuously, kind of like you're roasting peanuts or coffee. Toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat. It will also be very fragrant and smell almost like popcorn. It took me about 15 minutes or so.
- Once the rice is finished toasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor will also work fine). Put your toasted sticky rice powder in a bowl aside.
- Add 300 grams of minced pork to a small sized saucepan with a handle. Fry the pork, breaking it into small minced pieces, until it's fully cooked all the way through. For best flavor, leave all the oils that come out (but if you want to be healthier, you can also drain the pork oil, and add in a splash of water instead). Take the pork off the heat.
- Leaving the pork in the same pot, add 1 heaping tablespoon of the toasted rice powder into the pork. Also toss in ½ - 1 tablespoon of chili flakes.
- Add a pinch of sugar, ½ tablespoon of fish sauce, and squeeze in the juice from 1 - 2 limes (I used about 1 ½ full limes, but I like it quite sour).
- Give the pork and the seasoning a quick stir.
- Peel and slice the shallots, finely mince about 5 green onions and a few culantro leaves (if you have them), and just pluck about 20 or so mint leaves off the stem. Throw everything into the saucepan with the pork.
- Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
- Taste test. See if it needs more fish sauce for saltiness, lime juice, or chili flakes. Get it the way you want it.
- Dish it out onto a plate and garnish with more mint leaves, Thai sweet basil, and culantro.
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.
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