KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Serves 2-4
In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder, and eaten with sticky rice. This recipe comes from chef Hong Thaimee of Ngam restaurant in New York City, and was published along with Naomi Duguid's article in our 150th issue.
⅓ cup canola oil
3 tbsp. mashed garlic
4 red Thai chiles, stemmed and minced
10 oz. ground pork
1 tsp. crushed red chile flakes
1 tsp. Chinese five-spice powder
1 tsp. freshly grated nutmeg
1 tsp. kosher salt
¼ tsp. ground black pepper
¼ tsp. ground coriander
¼ tsp. ground cardamom
2 tbsp. minced mint, plus more to garnish
1 tbsp. minced scallions, plus more to garnish
1 tbsp. minced cilantro, plus more to garnish
2 tsp. fish sauce
Thinly sliced kaffir lime leaves, lemongrass, shallots, cucumbers, and cherry tomatoes to garnish
|
1st Keep
 Celestielj
|
Comments