Can someone give me a recipe for Laab Ped/Moo? I need ingredients and method please......

LARB PED

Larb Ped

Minced Duck Salad

Ingredients:

450 gms Minced Duck Breast

6 pcs Shallots, Finely Sliced

3 pcs Kaffirlime Leaves, Finely Sliced

1 stalks Lemongrass, Finely Sliced

3 pcs Spring Onions, Sliced

3 tbs Rice Powder

6 tbs Chicken Stock

8 tbs Fish Sauce

6 tbs Lemon Juice

1 tbs Chilli Powder

250 White Cabbage

Preparation :

• Heat the minced duck meat in a large saucepan, add chicken stock and stir frequently until cooked and set aside in a bowl.

• Add shallots, kaffirlime leaves, lemongrass, spring onion and rice powder then season with fish sauce, lemon juice and chilli powder.

• Serve immediately with cabbage leaves

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Larb Ped

Ingredients:

1 cup minced duck meat

2 tablespoons of lime juice

2 tablespoons of fish sauce

3 tablespoons of duck stock

1 teaspoon of prik phom (powdered red chili)

2 tablespoons shallots, very finely sliced

2 tablespoons lemon grass, bruised, and very finely sliced

1 tabelspoon of bai magkroot (kaffir lime leaves), shredded

2 tablespoons of spring onion/green onion, thinly sliced

1 tablespoon of prik ki nu (green birdseye chilis), thinly sliced

1 tablespoon of prik ki nu daeng (red birdseye chilis), thinly sliced.

Method:

In a dry wok or skillet, carefully toast 2 or 3 tablespoons of long grained

(uncooked) rice, until light brown, then allow it to cool and grind to a coarse

powder.

Take the duck meat and chop/mince it to a fairly fine consistency (you can use

a food processor or meat grinder, but this tends to reduce it to a paste - it

is better if you can manage it to cut it very fine. Thais chop with two

cleavers at once, but a single very sharp knife will do.)

Put the minced duck in a small bowl and allow to marinade in the lime juice and

fish sauce for about an hour.

In a hot wok or skillet, briefly stir fry the meat until it is just cooked,

then remove to a mixing bowl, and combine with the other ingredients, using

about one tablespoon of the toasted rice. Taste and if necesary adjust the

seasonings.

Toasted Rice Powder: Thai name is Khao Kua

Also known as roasted rice powder, this seasoning and binding agent is sold commercially in Thai stores. It is pale brown with a nutty flavour and is used with minced (ground) shrimp or meat for kebabs, sprinkled on soups and tossed with meat, poultry or seafood for salads. To prepare the powder, dryfry raw white rice over a medium.heat for 3-5 minutes, stirring until golden brown, then grind in a spice mill.

Larb Moo

Minced Pork Salad

Ingredients:

450 gms Minced Pork

6 pcs Shallots, Finely Sliced

3 pcs Kaffirlime Leaves, Finely Sliced

1 stalks Lemongrass, Finely Sliced

3 pcs Spring Onions, Sliced

3 tbs Rice Powder

6 tbs Chicken Stock

8 tbs Fish Sauce

6 tbs Lemon Juice

1 tbs Chilli Powder

250 White Cabbage

Preparation :

• Heat the pork meat in a large saucepan, add chicken stock and stir frequently until cooked and set aside in a bowl.

• Add shallots, kaffirlime leaves, lemongrass, spring onion and rice powder then season with fish sauce, lemon juice and chilli powder.

• Serve immediately with cabbage leaves.

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Larb Gai

This is one of our all-time favorite Thai dishes, and it is a very common dish served throughout Thailand. Larb is an easy, quick to make "spicy" dish (it can be, and often is fierily hot). It can be made with beef (larb nuea) or pork (larb moo) instead of chicken. In Thailand it is almost always a chicken recipe

Ingredients:

2 - 3 tbsp lemon juice

2 - 3 tbsp chicken stock

2 tbsp fish sauce

1 tbsp sugar

1 tsp ground dried chilies (depends on how hot you want it - not to be substituted with "chilli powder" as sold in western supermarkets!)

1 tbsp khao kua (ground toasted rice--see below)

10 mint leaves, shredded

3 - 4 shallots (small purple or red onions), chopped

3 kaffir lime leaves, shredded

2" green onion stock

5 cilantro leaves, shredded

4 oz minced chicken breast

Fancy lettuce and mint leaves (for garnish)

Directions:

For Khao Kua:

1. Get a medium sized wok fairly hot, and add a couple of tablespoons of uncooked rice. Keep in movement until the rice starts to turn golden brown then remove from the heat and allow to cool

2. Grind to a fairly coarse powder in a spice mill, or a mortar & pestle, or a blender or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture")

For Larb Gai:

1. Line a serving dish with the lettuce leaves. Chop the chicken to make it similar consistency as ground beef (can be done in a food processor or with 2 cleavers)

2. In a fairly high wok, add the chicken stock, stir fry the chicken until it just starts to turn whitish, then add all the remaining ingredients (if using precooked meat, simply add everything to a hot wok together), and stir until heated through and the chicken is cooked

3. Serve on the bed of lettuce leaves and garnish to taste. Serve with steamed sticky rice (If you prefer you can use Thai jasmine rice and a dish of mixed [raw] fresh vegetables. The usual way to eat this is to take a small ball of sticky rice in the fingers and use it to pick up a little larb, and then eat it with the raw veggies. You can also use a fork and spoon as a lot of Thais do

BambinA,

Mai mee patchee falang ?????

BambinA,

Mai mee patchee falang ?????

<{POST_SNAPBACK}>

yes mai mee ... some recipe add , some not ..

i tried to search recipe in eng lang .. ok, i will find in TH ..and translate in eng (heheh lazy)..but the basic method is the same ..

wait then ..

this recipe, i pick it from one famous TH chef (he has own cooking program in Thai tv) ..so you can see the ingredient as guid line

so you just see the ingredient .. ( but method u can use above ..and use duck /pork/beef or chicken instead)

Spicy Salmon Salad, Thai Style

(LAP SALMON)

INGREDIENTS :

Grilled salmon 1.5 lbs.

Shallots, peeled and sliced thin 1 cup

Onion, sliced thin 2 tbsp.

Mint leaves 1/2 cup

Toasted raw rice kernels, ground 3 - 4 tbsp.

Red chili powder 1 - 2 tbsp.

Fish sauce 1/4 cup

Fresh lime juice 1/3 cup

Red spur chili peppers, sliced 2 tbsp.

Chopped fresh galangal (optional) 3 tbsp.

(4 servings)

1. Baste the pieces of salmon lightly with vegetable oil and grill until cooked. Take off heat and let cool.

2. With a fork break salmon pieces into a crumble. Add the rest of the salad garnishes except the fresh lime juice. Toss all the ingredients together, then add fresh lime juice to taste. It should be tart enough at first taste but not overpowering.

3. Spoon this salad over decorative lettuce cups and garnish with fresh mint leaves and julienne red spur chili peppers

Thanks B.....

I'l let you know how I get on...that is if I've still got enough fingers and thumbs after all that chopping!

Don't make 'em all together

My GF makes a wicked Laab Pla Too. But she usually dry roasts sticky rice and then let's me grind it up in a mortar.