Friday, November 10, 2006

Larb Gai

Grounded chicken 2 lbs
Green onion (sliced) 1/2 cup
Red onion cut in thin wedges 1/2 cup
Mint leaves (shreded) 1/2 cup
Fish sauce 4 table spoons
Lemon juice 4 table spoons
Grounded roasted-rice 1 cup
Green pepper (sliced) 1 tea spoon


Stir the chicken in the hot pan until it is quite done. Leave it
cool down.
Mix the chiken with fish sauce and then add lemon juice; add
green onion, red onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and
add ingredients until it tastes right.
Eat with rice or sticky rice. Look for some crunchy vegetable like
lettuce or napa to eat with.

(Note: To prepare the grounded roasted rice: first of all heated a pan and
put in one cup of rice, stir it back and forth until it is getting brown.
Use the coffee grounder to ground it. Some like it fine while the other may
like it rough. Choose what you like. The rough one could add texture to
your larb. If you cannot find the green pepper, use the dried one but you
have to roast it first and then ground it. The larb should taste to the
combination of sourness, saltyness, and hotness. Don't ever add sugar!)


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