Post subject: Re: Where's the BEEF??
Mon Jun 01, 2009 12:15 pm
Location: somewhere...over the rainbow
If you like the flavor in fresh spring rolls you will like this 'salad' I have had this made with beef and with chicken, both are good. The hostess of the party at which I tried the chicken version said her husband also makes it with seafood.
This version, which I found online, is not very spicy at all, so I am guessing it has been 'Americanized' because the authentic version I had at the party was spicier (and they said it wasn't full heat because the party had a lot of children eating.) They served hot chile sauce on the side to spice it up further.
At a Thai restuarant this is served with a mound of sticky rice and a clear soup. You take a scoop of the laab, a scoop of sticky rice and a spoonful of soup.
At my local Asian Grocery you can buy laab at the deli and it comes with lettuce leaves to wrap it in to eat it as a snack.
I am eating just the meat mixture, since my current plan is fairly low carb, and it is excellent on its own.
You can ask the butcher to grind chicken breasts for you if you want to make chicken, or you can finely chop the raw chicken yourself, which is tedious, lol.
LAAB NUEA (GROUND BEEF SALAD) (or chicken or seafood/shrimp)
Serving Size : 4
1 lb Ground beef or chicken, ground or finely minced
2 tb Fish sauce (nam pla)
6 Shallots, thinly sliced - chopped
3 1/4 inch slices galangal, minced
2 tb Ground roasted sticky rice** - ground (prik khee no pon)
1/4 c Lime juice
2 tb Scallion (spring onion),
2 tb Cilantro leaves, chopped
1 t Thai red chili pepper,
15 Mint leaves
Description: The blend of fresh herbs and lime juice makes this salad very refreshing. This laab recipe was taken to Bangkok by the people of the Northeast and is one of the favorite dishes of Thailand. Other meats such as chicken or pork can also be used.
Directions: Combine the ground beef with the lime juice, fish sauce, galangal and shallots. Heat a skillet and cook the ground beef mixture on medium-high heat for 5 minutes or until the beef is cooked. Remove the skillet from the heat and add the chopped green onion and cilantro and the ground roasted rice. Mix thoroughly so that everything is well combined. Remove to a serving plate, spoon the ground pepper on the side of the plate if desired, and garnish with the mint leaves. Serve with an accompaniment of raw vegetables, such as long string beans or snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil leaves, and swamp cabbage or spinach.
I added the chili pepper, minced, and the cilantro and mint , chopped, all at once with the rice powder. I also only used one tbsp rice powder to reduce the carb content and it tastes just fine.
Roasted sticky rice: Prepared by adding raw sticky rice to a hot skillet and cooking until it is golden brown. Add a tablespoon of water to the pan at occasional intervals. Grind in a mortar with a pestle if ground roasted sticky rice is needed.** I found pre-ground roast rice powder at the asian grocery.
Galangal (kha): A relative of the ginger root, galangal is pale yellow and has a unique, delicate flavor. Fresh young ginger root, but not dried ginger, is an adequate substitute, but does not properly replace the unique flavor.
Fish sauce (nam pla): A salty, pale brown liquid used widely in Thai cooking, this is made from fermented small fish or shrimp. The fish are salted and fermented in jars and then the liquid is collected. It adds salt to many dishes and is essential for authentic Thai flavors--and is available from Asian food stores.
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