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This is our favourite Lao recipe (ok, it's our only Lao recipe we have).
Served with sticky rice, this is a great recipe for a fun dinner party. A
powder made from toasted glutinous rice subtly flavours the dish. Make a
lot and substitute it for bread crumbs. Mmmm, tasty.
Ingredients
4 tablespoons raw Thai glutinous rice
1 lb. meat (beef, chicken, etc.)
2 teaspoons vegetable oil
1/4 cup minced scallion
1/4 cup fresh mint
2 tablespoons shallots
3 tablespoons coarsely chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
1 to 2 small (1-inch) fresh Asian chiles such as bird or Thai, minced
1 tablelespoon Nam pa dec (strong fish sauce)
Directions
Accompaniments: sticky rice; fresh mint, basil, and cilantro leaves; coarsely
chopped tomato and English cucumber
Cook rice in a dry small heavy skillet over moderately high heat, stirring
constantly, until golden brown, 4 to 6 minutes (rice will smoke). Grind to a
coarse powder in an electric coffee/spice grinder or with a mortar and pestle.
Thinly slice chicken crosswise and cut slices into thin strips. Season chicken
with salt. Heat oil in a wok or heavy skillet over high heat until hot but not
smoking, then stir-fry chicken until cooked through, about 2 minutes. Remove
chicken from heat and stir in 2 tablespoons rice powder, reserving remainder for
another use. Add remaining ingredients and stir well.
Mound chicken on a platter and serve with a basket or bowl of sticky rice and
plate of herbs, tomato, and cucumber.
Serves 4.
Active time: 35 min. Start to finish: 35 min.
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