Now fully recovered my first task is my contribution to Colleen @ Silver Threading for Mindful Mondays here my very favorite Thai dish ..a Larb Moo
This is also my first attempt at a pingback so with mega thanx to Hugh here Hugs Hugh.
Now for my recipe….I find sticking to Thai Food does wonders for losing a few pounds as Thai food is low on carbs,lots of fresh vegetables and herbs most cook very quickly so everything retains its colour and flavour, in fact preparation most times takes longer than the actual cooking.
This recipe can be made using chicken or Pork. I have used Pork Mince for this.
Larb Moo .
Ingredients: Serves 1-2 people.
200gm Pork or chicken mince.
3 shallots finely sliced.
2 spring onions finely sliced green tops as well.
Handful of fresh Mint pick leaves from stem I just tear in large pieces( mine is a big handfull) love mint.
Handful of fresh coriander chopped.
A few Thai Basil leaves for top .
I Lime.Use half to whole lime juice depending on personal taste.
Dried chillies..dry roasted in pan and grind in pestle and mortar.
1 large tbsp toasted rice.
1-2tbsp Fish Sauce.
Small amount palm sugar….I use it sparingly.
Using small saucepan dry cook mince, I add a small amount of water to stop sticking.
Stir until cooked, remove pan from heat.
Stir in toasted rice, sm amount palm sugar, chilli( as desired) start with 1 tsp and once all ingredients added ..taste and add more if required.
Stir in mint and coriander,shallots and spring onions, stir well but carefully.
Add fish sauce and half of the lime juice.
Taste! if required add more chilli,fish sauce and or lime juice. Put in serving dish.
Garnish with Thai Basil leaves.
Serve with steamed boiled rice or Thai sticky rice.
If really cutting carbs then serve with sliced cucumber, sliced white cabbage, green beans and Thai basil leaves.
Thai’s eat a lot of raw vegetables with Larb which is why it’s a fairly healthy meal and if chicken is used even fewer calories.
NB: To make dried rice mix, take thick bottomed pan put on medium to low heat, cover bottom with uncooked sticky rice( if you don’t have) normal rice will do . Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.
Can store in small container and will keep for 6-8 weeks…mine doesn’t as I make Larb at least twice weekly.
Enjoy ! More next Monday.
Love you all 🙂