Welcome Diners!

  • ~~Click Image to Purchase this fun doormat~~
  • Friday, July 17, 2009

    Larb Gai (Thai)

    You can use chicken or pork and it is usually minced, however I like mine with chicken that has been cubed or chunks.

    Take about 2 pounds of chunked chicken and brown, using a wok, in olive oil. Cook fully.
    Drain oil.

    Add the following ingredients to the chicken, but do not cook. Though this is considered a salad, it is served semi hot over rice or on the side with rice.

    Add about a tablespoon of red pepper, or less if you are gun shy
    squeeze one lime or 2 if really small
    add a few cloves of fresh garlic, minced
    about a half Bermuda Onion (red onion) minced or thin sliced
    about 2 tsp of fish sauce
    garnish with Cilantro.

    These portions of ingredients are just a reasonable guess as I am tasting while creating.

    The fish sauce is for the saltiness, the pepper for the hot, some might want to add a little sugar. I do not like it hot. The ingredients that are combined make a unique flavor. This is usually served with rice and fresh cabbage. The cabbage takes the hot away. I personally serve fresh cucumbers to take the hot away from the pallet.

    (Mike Mullins)