Larp.

* Exported from MasterCook *

LARP.

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fresh Ground Beef.
Mint Leaves.
3 Cloves Garlic.
1 tb Shallot - Chopped.
1 t Coriander Seeds - Ground.
1 t Ground Hot Chili Peppers. *
1 tb Ground Toasted Rice. **
1 tb Scallion - chopped.
2 tb Lime Juice.
1 t Salt.
1 tb Fish Sauce.
Fresh Raw Vegetables.

* Adjust the amount of ground hot chili pepper to taste. Serve extra
on the side to be added to the dish as needed.

** Make toasted rice by browning RAW rice in a hot dry wok or frying
pan, and then ground coarsely in a blender, OR an acceptable
substitute is to brown a commercial "cream of rice" in a hot dry
pan/wok.

Wrap the shallot and garlic in aluminum foil and roast on the stove
for approx. 2 minutes per side till the content is scorched. Remove
the content from the foil, mash together well (with mortar & pestle,
if available) and set aside.

Lightly cook the ground beef in a dry pan/wok until the pink is just
gone, and place in a bowl. Let cool for a few minutes. Add fish
sauce, salt, lime juice, and mix well. Add the mashed
garlic/shallot, ground coriander seed, toasted rice, ground hot
chili, chopped scallion, and lightly toss together with a fork.
Serve on a bed of lettuce leaves and garnish with mint leaves.

This dish should be served with fresh raw assorted vegetables such as:
chunks of "yard-long bean", nappa leaves (select the more tender inner
leaves), lettuce leaves (Romaine and other leave lettuces are
excellent), celery, and so on.

Translated and commented by: Padej Gajajiva
From: "Cooking Thai Food in American Kitchen" by Malulee Pinsuvana.



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