Cuisines : Larb - how to prepare this South Asian dish

  

Larb is a traditional Laotian and Thai dish made with minced meat, usually chicken, beef, or pork, mixed with herbs, spices, and toasted rice powder. Here's a detailed preparation:

Ingredients:

- 1 lb (450g) minced meat (chicken, beef, or pork)

- 2-3 shallots, finely chopped

- 3-4 cloves garlic, minced

- 2-3 Thai chilies, finely chopped (adjust to taste)

- 2-3 tablespoons fish sauce

- Juice of 2 limes

- 2-3 tablespoons toasted rice powder (dry roast uncooked sticky rice until golden, then grind to a powder)

- 1-2 teaspoons sugar (optional)

- 1 cup fresh herbs (cilantro, mint, and/or Thai basil), chopped

- Lettuce leaves, for serving

- Additional lime wedges and chili slices for garnish

Instructions:

1. Heat a pan over medium heat and add the minced meat. Cook until browned and cooked through, breaking it apart with a spoon as it cooks.

2. Once the meat is cooked, drain any excess fat if needed.

3. In a small skillet, dry roast the uncooked sticky rice until golden brown. Let it cool, then grind it into a powder using a spice grinder or mortar and pestle.

4. In a mixing bowl, combine the cooked meat, shallots, garlic, Thai chilies, fish sauce, lime juice, toasted rice powder, and sugar (if using). Mix well to combine.

5. Taste and adjust seasoning if needed, adding more fish sauce, lime juice, or sugar to balance the flavors.

6. Just before serving, stir in the chopped fresh herbs.

7. To serve, arrange lettuce leaves on a platter and spoon the larb mixture onto the leaves. Garnish with lime wedges and chili slices.

8. Serve immediately and enjoy your delicious homemade larb!

Feel free to adjust the ingredients and seasonings according to your taste preferences. Enjoy your culinary adventure with larb!