Thai Style Laap
It’s March 30, 2020. We are in the midst of a stay-at-home order for Corvus-19 in California. There are no restaurants open for anything except take out and drive-through. As an out-of-work Chef, I’m getting bored. So today I made a bunch of Thai food at home for dinner. Here is one of the recipes from dinner.
Laap
1 head of lettuce (I like romaine) leaves separated, washed, and left whole
1/4 cup rice (I use jasmine)
1 pound ground chicken breast
1/2 cup water
1/4 cup chopped cilantro
1/4 cup chopped mint
1/4 cup diced water chestnuts (optional)
1 scallion thinly sliced
Red Thai chili powder (optional)
1/2 cup freshly squeezed lime juice
1/4 Tbs. fish sauce
2 Tbs. light brown sugar
1-3 red Thai chilies minced (optional) if you can’t get Thai chilies use serranos
Fully dry your lettuce leaves and arrange on 1/2 a platter for presentation and let them chill in your fridge. Pour the rice into a small fry pan. Over medium high heat, While tossing occasionally, toast the rice until it’s golden brown and smells toasted. Be careful not to allow the rice to burn. Pour toasted rice into a spice grinder, and mill it into a fine flour. Set aside in a small bowl for garnish.
Pour the water into a skillet. Add chicken and bring to a boil. Cook the chicken, breaking it up into very fine bits, until all the water is evaporated. Meanwhile, mix lime juice, fish sauce, sugar, and chilies in a bowl; stirring until sugar is dissolved.
Once the chicken is cooked transfer to a nonreactive bowl. Toss the chicken, cilantro, mint, water chestnuts, and scallions together. Pour in the lime juice mixture and toss together. Pour into a medium serving bowl, and place in the center of the lettuce platter. Add the tiny bowl of rice flour to the edge of the platter.
To eat: place some chicken mix on a lettuce leaf, and sprinkle on a little rice powder, and red Thai chili powder to taste. Eat like a taco, repeat, and enjoy!
Laap
1 head of lettuce (I like romaine) leaves separated, washed, and left whole
1/4 cup rice (I use jasmine)
1 pound ground chicken breast
1/2 cup water
1/4 cup chopped cilantro
1/4 cup chopped mint
1/4 cup diced water chestnuts (optional)
1 scallion thinly sliced
Red Thai chili powder (optional)
1/2 cup freshly squeezed lime juice
1/4 Tbs. fish sauce
2 Tbs. light brown sugar
1-3 red Thai chilies minced (optional) if you can’t get Thai chilies use serranos
Fully dry your lettuce leaves and arrange on 1/2 a platter for presentation and let them chill in your fridge. Pour the rice into a small fry pan. Over medium high heat, While tossing occasionally, toast the rice until it’s golden brown and smells toasted. Be careful not to allow the rice to burn. Pour toasted rice into a spice grinder, and mill it into a fine flour. Set aside in a small bowl for garnish.
Pour the water into a skillet. Add chicken and bring to a boil. Cook the chicken, breaking it up into very fine bits, until all the water is evaporated. Meanwhile, mix lime juice, fish sauce, sugar, and chilies in a bowl; stirring until sugar is dissolved.
Once the chicken is cooked transfer to a nonreactive bowl. Toss the chicken, cilantro, mint, water chestnuts, and scallions together. Pour in the lime juice mixture and toss together. Pour into a medium serving bowl, and place in the center of the lettuce platter. Add the tiny bowl of rice flour to the edge of the platter.
To eat: place some chicken mix on a lettuce leaf, and sprinkle on a little rice powder, and red Thai chili powder to taste. Eat like a taco, repeat, and enjoy!
Comments
Post a Comment