Today I am going to show you how to make a simple Thai Salad called Larb it can be made with either chicken or Pork mince you can choose to mince the meat or just slice thinly which I sometimes do…I find sticking to Thai Food does work wonders for losing a few pounds as Thai food is low on carbs especially if you cut the rice down or out and wrap this delicious larb in a cabbage or lettuce leaf, 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.
Ingredients: Serves 1-2 people.
- 200gm Pork or chicken mince.
- 3 shallots finely sliced.
- 2 spring onions finely sliced green tops as well.
- A handful of fresh Mint pick the leaves from the stem I just tear in large pieces( mine is a big handful) love mint.
- A handful of fresh coriander chopped.
- A few Thai Basil leaves for garnish.
- I Lime. half to whole lime juice depending on personal taste.
- Dried chillies..dry roasted in a pan and grind in pestle and mortar.
- 1 large tbsp toasted rice.
- 1-2tbsp Fish Sauce.
Using small saucepan dry fry the mince, I add a small amount of water to stop sticking.
Stir until cooked, remove the pan from heat.
Stir in toasted rice, sm chilli( as desired) start with 1 tsp and once all ingredients are 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 or if you are cutting the carbs just use cabbage or a lettuce leaf and make little cups and fill it with the larb and eat with then serve with sliced cucumber, sliced white cabbage, green beans and Thai basil leaves.
Just like this…Enjoy!
Thai’s eat a lot of raw vegetables with Larb which is why it’s a fairly healthy meal and if chicken mince is used it has even fewer calories.
NB: To make dried rice mix, take a thick bottomed pan put on medium to low heat, cover the bottom with uncooked sticky rice( if you don’t have it) normal rice will do. Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.
Can store it in a small container and it will keep for 6-8 weeks…mine doesn’t as I make Larb at least twice weekly.
Cooks tip:…for an appetiser or a little snack…Just make small patties or little balls out of the larb and fry gently….A very nice little bite called Larb Tod…
With a squeeze of Lime Juice maybe a whole chilli..that is how the Thais roll…served with this Tamarind Dip/sauce they are even more delicious.
- 100ml tamarind paste
- 250ml warm water
- 4 tablespoons demerara sugar (or brown sugar)
- 1/2 teaspoon chilli powder
- 50ml light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons fried onion (available ready-to-use from Asian supermarkets, or you can prepare your own)
Add the tamarind paste, water and sugar to the saucepan over medium heat. Stir until the sugar is dissolved.
Add chilli powder, soy sauces and fried onion to the saucepan. Then heat, stirring continuously, until the mixture thickens.
Wait until the sauce bubbles (about 5-10 minutes, depending on the batch size) then take off the heat. Leave to cool before serving.
The sauce should taste sweet and sour, with a tangy aftertaste. Store in an airtight container in the refrigerator and use within 4 weeks.
This is the best sauce ever… I adore tamarind and always keep a little pot handy.
That’s all for today in my kitchen…see you tomorrow for Tropical Friday xx