0
Ingredients
- 1 lb Ground beef
- 1/4 c Lime juice
- 2 tb Fish sauce (nam pla) **
- 1/2 ts Galangal powder(kha pon) **
- 6 Shallots, thinly sliced
- 2 tb Scallion (spring onion),
- chopped 2 tb Cilantro leaves, chopped
- 2 tb Ground roasted sticky rice**
- 1 ts Thai red chili pepper,
- ground (prik khee no pon) 15 Mint leaves
Description: The blend of fresh herbs and lime juice makes this salad very refreshing. This laab recipe was taken to Bangkok by the people of the Northeast and is one of the favorite dishes of Thailand. Other meats such as chicken or pork can also be used. Directions: Combine the ground beef with the lime juice, fish sauce, galangal powder and shallots. Heat a skillet and cook the ground beef mixture on medium-high heat for 5 minutes or until the beef is cooked. Remove the skillet from the heat and add the chopped green onion and cilantro and the ground roasted rice. Mix thoroughly so that everything is well combined. Remove to a serving plate, spoon the ground pepper on the side of the plate if desired, and garnish with the mint leaves. Serve with an accompaniment of raw vegetables, such as long string beans or snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil leaves, and swamp cabbage or spinach. ** TERMS Roasted sticky rice: Prepared by adding raw sticky rice to a hot skillet and cooking until it is golden brown. Add a tablespoon of water to the pan at occasional intervals. Grind in a mortar with a pestle if ground roasted sticky rice is needed. Galangal (kha): A relative of the ginger root, galangal is pale yellow and has a unique, delicate flavor. Fresh young ginger root, but not dried ginger, is an adequate substitute, but does not properly replace the unique flavor. Fish sauce (nam pla): A salty, pale brown liquid used widely in Thai cooking, this is made from fermented small fish or shrimp. The fish are salted and fermented in jars and then the liquid is collected. It adds salt to many dishes and is essential for authentic Thai flavorsand is available from Asian food stores. Typed
What else can I help you with?
What is tom yum soup with beef called?
Tom Yam Nuea
What is On Nuea's population?
On Nuea's population is 3,552.
What is Tha Nuea's population?
Tha Nuea's population is 2,372.
What is the population of Rim Nuea?
The population of Rim Nuea is 3,336.
What is Wang Nuea District's population?
The population of Wang Nuea District is 44,777.
When was Wang Nuea District created?
Wang Nuea District was created in 1938.
What is the population of Nuea Khlong District?
The population of Nuea Khlong District is 54,789.
What is pad meat?
I know the Nuea pad prik, it's a Thai pepper steak and fried hot and spicy meat) is a Thai dish of chilli beef with herbs. This is a stir-fried dish that includes shallots, garlic, hot chili peppers, bamboo shoots,green onions, mint and basil leaves, soy, fish, and oyster sauces and palm sugar.
Laab Nuea Ground Beef Salad?
Ingredients1 lb Ground beef1/4 c Lime juice2 tb Fish sauce (nam pla) **1/2 ts Galangal powder(kha pon) **6 Shallots, thinly sliced2 tb Scallion (spring onion),chopped 2 tb Cilantro leaves, chopped2 tb Ground roasted sticky rice**1 ts Thai red chili pepper,ground (prik khee no pon) 15 Mint leavesDescription: The blend of fresh herbs and lime juice makes this salad very refreshing. This laab recipe was taken to Bangkok by the people of the Northeast and is one of the favorite dishes of Thailand. Other meats such as chicken or pork can also be used. Directions: Combine the ground beef with the lime juice, fish sauce, galangal powder and shallots. Heat a skillet and cook the ground beef mixture on medium-high heat for 5 minutes or until the beef is cooked. Remove the skillet from the heat and add the chopped green onion and cilantro and the ground roasted rice. Mix thoroughly so that everything is well combined. Remove to a serving plate, spoon the ground pepper on the side of the plate if desired, and garnish with the mint leaves. Serve with an accompaniment of raw vegetables, such as long string beans or snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil leaves, and swamp cabbage or spinach. ** TERMS Roasted sticky rice: Prepared by adding raw sticky rice to a hot skillet and cooking until it is golden brown. Add a tablespoon of water to the pan at occasional intervals. Grind in a mortar with a pestle if ground roasted sticky rice is needed. Galangal (kha): A relative of the ginger root, galangal is pale yellow and has a unique, delicate flavor. Fresh young ginger root, but not dried ginger, is an adequate substitute, but does not properly replace the unique flavor. Fish sauce (nam pla): A salty, pale brown liquid used widely in Thai cooking, this is made from fermented small fish or shrimp. The fish are salted and fermented in jars and then the liquid is collected. It adds salt to many dishes and is essential for authentic Thai flavorsand is available from Asian food stores. Typed
