|Recipe Name:||Larp||Submitted by:||Administrator|
|Number of Servings:||4|
1 Pound(s) Fresh Ground Beef.
3 Cloves Garlic.
1 Tablespoon(s) Shallot - Chopped.
1 Teaspoon(s) Coriander Seeds - Ground.
1 Teaspoon(s) Ground Hot Chili Peppers. *
1 Tablespoon(s) Ground Toasted Rice. **
1 Tablespoon(s) Scallion - chopped.
2 Tablespoon(s) Lime juice.
1 Teaspoon(s) SALT.
1 Tablespoon(s) Fish Sauce.
Fresh Raw Vegetables.
Adjust the amount of ground hot chili pepper to taste. Serve extra
onthe side to be added to the dish as needed.** Make toasted rice by
browning RAW rice in a hot dry wok or fryingpan, and then ground
coarsely in a blender, OR an acceptable substituteis to brown a
commercial "cream of rice" in a hot dry pan/wok.Wrap the shallot and
garlic in aluminum foil and roast on the stove forapprox. 2 minutes per
side till the content is scorched. Remove thecontent from the foil,
mash together well (with mortar & pestle, ifavailable) and set
aside.Lightly cook the ground beef in a dry pan/wok until the pink is
justgone, and place in a bowl. Let cool for a few minutes. Add fish
sauce,salt, lime juice, and mix well. Add the mashed garlic/shallot,
groundcoriander seed, toasted rice, ground hot chili, chopped scallion,
andlightly toss together with a fork. Serve on a bed of lettuce leaves
andgarnish with mint leaves.This dish should be served with fresh raw
assorted vegetables such as:chunks of "yard-long bean", nappa leaves
(select the more tender innerleaves), lettuce leaves (Romaine and other
leave lettuces areexcellent), celery, and so on.Translated and
commented by: Padej Gajajiva From: "Cooking Thai Food inAmerican
Kitchen" by Malulee Pinsuvana.From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini