Side Pannel
Laab Nuea (Ground Beef Salad)
Laab Nuea (Ground Beef Salad)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Thai, Salads, Beef
Ingredients List
- 1 lb Ground beef
- 1/4 c Lime juice
- 2 tb Fish sauce (nam pla) **
- 1/2 ts Galangal powder(kha pon) **
- 6 Shallots, thinly sliced
- 2 tb Scallion (spring onion),
- - chopped
- 2 tb Cilantro leaves, chopped
- 2 tb Ground roasted sticky rice**
- 1 ts Thai red chili pepper,
- - ground (prik khee no pon)
- 15 Mint leaves
Directions
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 pork
can also be used.
Directions:
Combine the ground beef with the lime juice, fish sauce, galangal powder
and shallots.
Heat a skillet and cook the ground beef mixture on medium-high heat for 5
minutes or until the beef is cooked.
Remove the skillet from the heat and add the chopped green onion and
cilantro and the ground roasted rice. Mix thoroughly so that everything is
well combined.
Remove to a serving plate, spoon the ground pepper on the side of the
plate if desired, and garnish with the mint leaves.
Serve with an accompaniment of raw vegetables, such as long string beans
or snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil
leaves, and swamp cabbage or spinach.
** TERMS
Roasted sticky rice: Prepared by adding raw sticky rice to a hot skillet
and cooking until it is golden brown. Add a tablespoon of water to the pan
at occasional intervals. Grind in a mortar with a pestle if ground 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 dried
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 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 flavorsand is
available from Asian food stores.
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 pork
can also be used.
Directions:
Combine the ground beef with the lime juice, fish sauce, galangal powder
and shallots.
Heat a skillet and cook the ground beef mixture on medium-high heat for 5
minutes or until the beef is cooked.
Remove the skillet from the heat and add the chopped green onion and
cilantro and the ground roasted rice. Mix thoroughly so that everything is
well combined.
Remove to a serving plate, spoon the ground pepper on the side of the
plate if desired, and garnish with the mint leaves.
Serve with an accompaniment of raw vegetables, such as long string beans
or snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil
leaves, and swamp cabbage or spinach.
** TERMS
Roasted sticky rice: Prepared by adding raw sticky rice to a hot skillet
and cooking until it is golden brown. Add a tablespoon of water to the pan
at occasional intervals. Grind in a mortar with a pestle if ground 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 dried
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 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 flavorsand is
available from Asian food stores.
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