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A blog about cooking and food, and how to make it taste good and be healthy. The dishes are almost all gluten/dairy free, and many are vegetarian. The focus is on techniques and ingredients over recipes - this is about everyday cooking, and that means making it work with whats on hand!

Saturday, January 5, 2013

Larb

Larb is a Laotian minced meat dish that is commonly found in Thai restaurants. The meat is mixed with onions and seasoned with lime juice, fish sauce, and herbs. Any kind of meat can be used, and it can be a meal by itself or a dish in a larger meal. I made this after having some at a restaurant, and being disappointed in the intensity of the flavors.

One optional but flavorful ingredient is toasted rice. Making it is as simple as toasting some rice in a flat pan and grinding it with a spice/coffee grinder.
Once the toasted rice was prepared, I sauteed onions, ginger and garlic and added ground beef. Once the beef was almost done, I turned off the heat and added the flavor ingredients: fresh lime juice, the ground toasted rice, cilantro (a lot), mint (a little), salt, pepper, and a dash of fish sauce.
This was really easy to make, and very tasty. I ate it with shredded lettuce, and it also goes well with rice.




3 comments:

  1. Looks delicious. I think making the rice powder is the hardest part. If you walk away it burns. I've never made beef larb made this way. Thanks for sharing your technique.

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    1. Yeah, you have to pay attention to the toasting rice... you can see some of on the edges is a little overdone.

      Its sounds like you've made larb before - how do you do it?

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