Wednesday, May 19, 2010
Larb Gai ลาบไก่ Thai Minced Chicken Salad
Not much introduction is needed for this much loved dish from the Northeastern province of Issarn except to say it is also known as larp, laab or laap. Like the other famous Issarn salad Nahm dtok (waterfall grilled beef), khao kua (roasted rice powder) is use to bind the salad together. Traditionally larb is served with some raw vegetables on the side; I used cabbage, lettuce and cucumber. While I was eating this I couldn't help thinking if those anarchists on the streets of Bangkok would rather not be having some of this over a few cold Singhas instead?
P.S In the next few days I will be posting simple home cooked Thai salads rarely seen in restaurants in the west.
serves 4 as part of a Thai meal
500 g of minced chicken
3 spring onions, chopped
1/2 cup of coriander leaves
1/2 cup of mint leaves
3 shallots, sliced
2 red chilies, sliced
4 tbs of fish sauce
juice of 1 lime
3 tbs of toasted chili flakes
lettuce, cabbage, long beans and cucumbers to serve
Cook chicken in its own juices til no longer pink. Drain and set aside.
Prepare the herbs and aromatics.
Mix cooked chicken with herbs and aromatics, season well with fish sauce and lime juice. Mix well.
Finally add the roasted rice powder, mix well and check for seasoning. You might need more fish sauce and lime juice or even chili flakes.
Serve immediately with a wedge of cabbage, lettuce, sliced cucumbers, spring onions. Sprinkle with extra toasted rice powder and some sliced chilies.