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Ingredientes
- 1 lb grnd beef
- 1/4 c. lime juice
- 2 Tbsp. fish sauce, (nam pla) **
- 1/2 tsp galangal pwdr, (kha pon)
- 6 x shallots, thinly sliced
- 2 Tbsp. scallion, minced
- 2 Tbsp. cilantro leaves, minced
- 2 Tbsp. grnd roasted sticky rice**
- 1 tsp Thai red chili pepper, grnd (prik khee
- 15 x mint leaves
Direcciones
- Description: The blend of fresh herbs and lime juice makes this salad very refreshing. This laab recipe was taken to Bangkok by the people of the Northeast and is one of the favorite dishes of Thailand. Other meats such as chicken or possibly pork can also be used.
- Directions: Combine the grnd beef with the lime juice, fish sauce, galangal pwdr and shallots. Heat a skillet and cook the grnd beef mix on medium-high heat for 5 min or possibly till the beef is cooked. Remove the skillet from the heat and add in the minced green onion and cilantro and the grnd roasted rice. Mix thoroughly so which everything is well combined. Remove to a serving plate, spoon the grnd pepper on the side of the plate if you like, and garnish with the mint leaves. Serve with an accompaniment of raw vegetables, such as long string beans or possibly snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil leaves, and swamp cabbage or possibly spinach.
- ** TERMS Roasted sticky rice: Prepared by adding raw sticky rice to a warm skillet and cooking till it is golden. Add in a Tbsp. of water to the pan at occasional intervals. Grind in a mortar with a pestle if grnd roasted sticky rice is needed. Galangal (kha): A relative of the ginger root, galangal is pale yellow and has a unique, delicate flavor. Fresh young ginger root, but not dry ginger, is an adequate substitute, but does not properly replace the unique flavor. Fish sauce (nam pla): A salty, pale brown liquid used widely in Thai cooking, this is made from fermented small fish or possibly shrimp. The fish are salted and fermented in jars and then the liquid is collected. It adds salt to many dishes and is essential for authentic Thai flavors-and is available from Asian food stores.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 175 | 66% |
| Total Fat 19.38g | 24% |
| Saturated Fat 7.73g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 760mg | 32% |
| Potassium 335mg | 10% |
| Total Carbs 1.88g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.68g | 0% |
| Protein 20.29g | 32% |
