Without any doubt one of my big favourites: thai food. After visiting the country and tasting the authentic thai cuisine I discovered the wonderful combination of different flavours: sweet, sour, salty, spicy... with ingredients that today are some of my favourites like the lime, coconut, coriander, ginger and even the spicy chilli... A real delight for the most curious palates.
The Larb or Lahb Gai is a traditional salad from Northern Thailand and Laos. It is prepared with different types of minced meat and fresh herbs. I'll use chicken meat this time, but it can also be made with pork, beef, etc...
In Thailand besides the spices used cooking it is very common to have on the table various bowls with different types of spicy chillies, lime wedges and fresh herbs as coriander and mint, so each person can add and serve it as they like it.
The toasted rice powder or Khao Khua works as a thickener and can be found on most Asian stores, however below you will find the instructions of how you can easily do it at home.
There are several versions of Larb Gai although I've tried to do the classic one. According to thai people for the dish to be really authentic you can never leave out the toasted rice powder, fresh coriander, lime juice and naturally... the spicy chilli. The fish sauce (Nam pla) is another basic of thai cuisine used in most recipes; it is made from fish fermented in sea salt and is used to give flavour and the touch of saltiness to the dishes.
Of course a bowl of rice must always be present as a side dish.
INGREDIENTS (For 2):
· 400 gr. of boneless- skinless chicken
· 3 limes
· 5 tbsp. fish sauce
· Fresh coriander
· Fresh mint
· Chilli powder
· Lettuce leaves for serving
· 1 tbsp. toasted rice powder or 3 tbsp. jasmin or basmati rice (to do it yourself)
How to do the toasted rice powder:
Add the 3 spoons of non-cooked rice to a non-stick pan without any oil, medium heat and toast for aproximately 10 min, stirring from time to time until it gets brown. Remove from heat and let cool the rice. Once it's ready grind the rice (you can use a coffee grinder, mortar, or blender) until you get a thin powder.
PREPARATION:
1. Chop the chicken in very small pieces. Mince the onion thinly.
2. On a non-stick pan without any oil, cook the chicken at a medium heat. Remove from heat, add the chopped onions and stir.
3. Add 4 tbsps of lime juice, 3 tbsps of fish sauce or more to taste.
4. Add the toasted rice and stir well.
5. Season with the chilli powder, chopped fresh coriander and mint to taste.
6. Serve using small lettuce leaves.
7. On a separate dish, put some lime wedges and a few mint and coriander leaves, to add to taste.
*Little tips and tricks*
Since it's a small bite, it can be served as an appetizer, perfect if you are receiving guests at home.
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