Laab (larb) gai ideas, recipes, comments?
- MGZ Jan 11, 2013 07:35 AM
Anyone got any ideas, updates, or suggested variations? I read these two old threads, but was wondering if there were any new or better ideas our there.
I thought it curious that there was no basil involved as I really enjoy a version from a local restaurant that uses it.
Hey there, any experiences or recipes to share? I'm on a Thai food bender these days and moved from som tum to laab.
I have rarely see it with Basil though it may be more common in the Thai version. I prefer the Laotion style It is less sweet, spicier and more assertive than Thai style.
I like the ones that use:
Padaek(ປາແດກ) Lao Fish sauce
Kaffir Lime Leaves
in addition to the usual suspects:
Roasted Rice Powder
Yes, I like Lao style as well.
Made it tonight similar to Lao style:
-Roasted rice powder
-Roasted birdseye chili blend
Wanted to add liver or tripe or something funky but the shop I bought the meat from did not have it.
In terms of making it, I cooked the meat in small amount of boiling water. When finished, I turned off the heat, drained the meat, and returned it to the wok. Squeezed a lime's worth of juice, added pla ra, and fish sauce. Stirred well. Let sit a couple of minutes. Added the chili mix and the roasted rice powder (roasted and ground it up the day before). Mixed well. Added the herbs and vegetables last. Bit of salt to taste. Came out great.
In region they will add MSG.
I'd like to try it with raw meat, do a fish version, and duck as well. Would also like to add some offal to bring up the funk a bit. But the pla ra helps with that.