CHEAT'S SAUSAGE LARB
Try our take on larb, a Southeast Asian dish traditionally made using minced meat. Here, we've used sausages to make things a bit simpler, but it's still full of authentic flavours
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Mix together 2 tbsp of the sesame oil, the lime juice, chilli sauce and fish sauce. Set aside.
- Heat the remaining oil in a wok or non-stick frying pan over a medium heat. Squeeze the sausagemeat out of the skins and into the pan, breaking it up with a wooden spoon, and fry for 5-6 mins, or until golden brown. Stir through the curry paste and fry for 1 min. Mix through half the spring onions and half the herbs.
- Arrange the lettuce and cucumber in two bowls, add the sausage mixture and drizzle over the spicy dressing. Finish with the remaining herbs.
Nutrition Facts : Calories 422 calories, Fat 34 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium
LARB GAI
Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.
Nutrition Facts : Calories 262 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1211mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 20g protein.
LARB
This is one of my favorite dishes. I learned to prepare it during a Thai cooking class given by the chef/owner at the Thai Erwan restaraunt in VA.
Provided by Wenstar
Categories Rice
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Cook the ground meat until done and drain.
- Mix the meat with the lime juice, fish sauce, red onions, chili peppers (optional), roasted rice powder and mix well.
- Serve on bed of lettuce and top with sliced green onions and mint leaves.
- May add additional red peppers if you desire it hotter.
- Enjoy.
Nutrition Facts : Calories 354.4, Fat 18.2, SaturatedFat 5.2, Cholesterol 192.6, Sodium 1553.5, Carbohydrate 7.6, Fiber 1.4, Sugar 3.2, Protein 40.9
LARB AS MADE BY ARIA RECIPE BY TASTY
Here's what you need: sticky rice, cold water, low sodium chicken broth, lean ground pork, garlic, large shallots, lemongrass, galangal, fish sauce, fresh lime juice, thai bird chiles, scallions, fresh mint leaf, fresh cilantro, red cabbage, english cucumber, bean sprout, lime wedge, large pot
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place 3 cups (690 G) Thai sticky rice in a medium bowl and cover with cold water by at least 1 inch (2 ½ cm). Cover with plastic wrap and soak overnight at room temperature. After the rice has soaked, drain and set aside.
- Fill the large pot with 3 inches (7 cm) of water and bring to a steady simmer over medium-high heat.
- Cut out a circle of parchment paper large enough to line the steamer insert and come 2 inches (5 cm) up the sides.
- Place the parchment in the insert, add the rice, and spread in an even layer. Place the insert in the pot, cover with the lid, and steam until the rice is translucent and tender, 20-30 minutes. Turn off the heat, but keep the rice covered so it stays warm while you prepare the larb.
- Toast the remaining ⅓ cup (75 G) rice in a small pan over medium-high heat, stirring constantly, until light golden brown, about 5 minutes. Immediately pour the rice into a small bowl and let cool completely.
- Grind the toasted rice in a spice grinder or mortar and pestle until finely ground. Set aside.
- Heat the chicken stock in a wok or large pan over medium heat. Once the stock is steaming, add the pork. Break up the meat with a wooden spoon and cook gently, stirring occasionally, until just cooked through and no longer pink, 8-10 minutes. Turn off the heat and stir in the garlic, shallots, lemongrass, and galangal.
- Add the fish sauce, lime juice, chiles, scallions, mint, cilantro, and toasted rice to the pork mixture and stir to combine. Season with more fish sauce, if desired.
- Serve the larb with the sticky rice, cabbage leaves, cucumbers, bean sprouts, and lime wedges.
- Enjoy!
Nutrition Facts : Calories 1073 calories, Carbohydrate 118 grams, Fat 39 grams, Fiber 2 grams, Protein 47 grams, Sugar 77 grams
SPICY LARB WITH CABBAGE CUPS
Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together ground meat and crunchy, juicy textures. When you get the balance right, this dish sings, each bite creating a craving for more.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Ground Lamb Ground Beef Chile Pepper Lemongrass Mint Cabbage Rice Peanut Garlic Green Onion/Scallion
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Toast peanuts on a rimmed baking sheet, tossing halfway through, until skins are slightly darkened and nuts are golden brown, 6-8 minutes. Let cool, then coarsely chop or crush into small pieces.
- Heat oil in a large saucepan over medium-high until shimmering. Add garlic and cook, smashing down on cloves to break into smaller pieces with a wooden spoon, until some parts are golden brown, about 3 minutes. Push garlic to one side of pan, then add pork and a pinch of salt to the other side. Cook, smashing and stirring pork and garlic together, until no clumps remain and meat is no longer pink, about 4 minutes. Be careful not to overcook; as soon as you can't see any pink, remove from heat. Mix in shallot, scallions, chiles, lemongrass, lime juice, fish sauce, and half of peanuts. Let larb cool slightly, then stir in mint. Taste and season with more salt if needed.
- Transfer larb to a large bowl. Serve with cabbage, rice, lime wedges, and remaining peanuts.
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