today on hot Thai kitchen we're making larb moo sawadee ka welcome to hot thai kitchen today I'm
taking you to Eastern or northeastern Thailand and making one of their iconic dishes we're
making lot now a larb is a name but it's also a cooking technique so you can say I want to
have some chicken and want to have some duck today we're going to larb some pork and larb
is a warm salad made up of ground meat let's get started so first let's make the most important
ingredient in this dish toasted rice powder without this it's not a lot so what we have
here is one and a half tablespoons of sticky rice raw sticky rice you can do this with jasmine rice
as well but traditionally that's what they use in a dry saute pan you're just going to I think
it's this one you're just going to toast it on medium high heat and you want to keep it moving
and what you're looking for is for it to start turning golden brown okay so that's pretty much
what you're looking for a deep golden brown and now it's going to smell it's going to add a very
nice toasty aroma that's very unique to this dish now we're going to grind this up into a powder and
you can use a coffee grinder or you can use a heavy duty mortar and pestle like this one here
and just going to start pounding now only make as much as you need because the fragrance is very
fleeting unless you're going to use in the next few days or within the week I would just make only
as much as you will need today and just make it again next time it's really easy and fast to make
so this is what you kind of are going for nice and fine nothing too big and it's actually easier
to do like a round round motion than to do this okay so we've got that next let's do our ground
meet raising ground for today and what I got here in this pot is two tablespoons of water
then I'm going to bring to a boil so once your waters come to a boil I'm going to add 250 grams
of ground pork that's about nine ounces and then we're just going to cook this now this technique
is called everyone and it's a technique of cooking just ground meat in some water and
I think the reason why you don't use oil is because Isan is actually a very poor part of
Thailand and so water is cheaper than oil so if you can make something cook with water why not
right okay so our pork is done now we're just going to turn this off and then move this over
to our mixing area now this is a one pot dish so this will actually be our mixing bowl right
here so to this I'm going to add about three tablespoons of thinly sliced sliced shallots
stir it in a little bit just to break up the rings and also to wilt the shallots to take away some of
that raw pungent flavor and then to this our seasoning have two tablespoons of fish sauce
one two tablespoons of lime juice a bunch of chili flakes however
much you want it's up to you and then our rice powder about a tablespoon and a half
okay quarter cup of chopped mint Leafs pluck roughly chop the little ones you
can leave whole two tablespoons of cilantro 1 tablespoon of green onion and that's it
now all you got to do is mix everything out and sir she's probably tasted too
perfect so you can serve this with sticky rice some papaya salad some
barbeque chicken or just have it with some lettuce like lettuce wrap style
some all that juice is all good you can soak that up with extra sticky
rice garnish it with cute little mint leaves and a couple of fried dry chilies
and there you go this is lot more thanks for tuning in and for full written recipe
visit Hawkeye kitchen calm and we will see you next time for next delicious time