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Sunday, November 12, 2006

Recipe: Chef Ped's Larb

Photo taken with my Canon AE-1. Published in the June 2001 edition of the National Culinary Review.
Ingredients (makes enough for 4)
  • 1 Tablespoon sweet rice
  • 1 Tablespoon vegetable oil
  • 1/2 teaspoon diced thai chili pepper
  • 1 small clove of garlic chopped
  • 1 pound boneless, skinless chicken breast, minced
  • 2 Tablespoons diced red onion
  • 1/8 cup chopped green onions
  • 5 Tablespoons freshly squeezed lime juice
  • 1/4 cup fish sauce
  • 1/4 cup diced tomatoes
  • 1/8 cup chopped fresh mint leaves
  • 1/8 cup chopped cilantro
  • Iceberg lettuce leaves for serving
  1. Toast sweet rice in a skillet on medium heat until light brown.
  2. Let rice cool.
  3. Process rice in blender until a fine mixture is formed.
  4. Heat oil in wok.
  5. Add garlic and chili pepper.
  6. When you can smell the garlic and pepper, add the chicken and onion.
  7. When the onion is about 80% done, add the rest of ingredients.
  8. Serve larb with lettuce leaves.
Most of the recipes I personally cook were taught to me by Chef Ped while working with him on handouts for students attending his cooking classes. Another book that I refer to when trying new dishes is as follows: Quick and Easy Thai Cuisine: Lemon Grass Cookbook.

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