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Name: Larp
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Thai
Ingredients: 1 ts Coriander Seeds - Ground.; 2 tb Lime Juice.; 1 tb Fish Sauce.; Fresh Raw Vegetables.; Mint Leaves.; 1 tb Ground Toasted Rice. **; 1 tb Scallion - chopped.; 1 ts Ground Hot Chili Peppers. *; 3 Cloves Garlic.; 1 lb Fresh Ground Beef.; 1 tb Shallot - Chopped.; 1 ts Salt.

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INGREDIENTS

1 ts Coriander Seeds - Ground.
2 tb Lime Juice.
1 tb Fish Sauce.
Fresh Raw Vegetables.
Mint Leaves.
1 tb Ground Toasted Rice. **
1 tb Scallion - chopped.
1 ts Ground Hot Chili Peppers. *
3 Cloves Garlic.
1 lb Fresh Ground Beef.
1 tb Shallot - Chopped.
1 ts Salt.

Servings

INSTRUCTIONS

* Adjust the amount of ground hot chili pepper to taste. Serve extra on the side to be added to the dish as needed. ** Make toasted rice by browning RAW rice in a hot dry wok or frying pan, and then ground coarsely in a blender, OR an acceptable substitute is 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 for approx. 2 minutes per side till the content is scorched. Remove the content from the foil, mash together well (with mortar & pestle, if available) and set aside. Lightly cook the ground beef in a dry pan/wok until the pink is just gone, 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, ground coriander seed, toasted rice, ground hot chili, chopped scallion, and lightly toss together with a fork. Serve on a bed of lettuce leaves and garnish 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 inner leaves), lettuce leaves (Romaine and other leave lettuces are excellent), celery, and so on. Translated and commented by: Padej Gajajiva From: "Cooking Thai Food in American Kitchen" by Malulee Pinsuvana.

NOTES

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Larp

1 ts Coriander Seeds - Ground.
2 tb Lime Juice.
1 tb Fish Sauce.
 Fresh Raw Vegetables.
 Mint Leaves.
1 tb Ground Toasted Rice. **
1 tb Scallion - chopped.
1 ts Ground Hot Chili Peppers. *
3 Cloves Garlic.
1 lb Fresh Ground Beef.
1 tb Shallot - Chopped.
1 ts Salt.

* Adjust the amount of ground hot chili pepper to  taste.  Serve extra on the side to be added to the  dish as needed.    ** Make toasted rice by browning RAW rice in a hot dry  wok or frying pan, and then ground coarsely in a  blender, OR an acceptable substitute is 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 for approx. 2 minutes per side till the  content is scorched.  Remove the content from the  foil, mash together well (with mortar & pestle, if  available) and set aside.    Lightly cook the ground beef in a dry pan/wok until  the pink is just gone, 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, ground  coriander seed, toasted rice, ground hot chili,  chopped scallion, and lightly toss together with a  fork. Serve on a bed of lettuce leaves and garnish  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 inner leaves), lettuce  leaves (Romaine and other leave lettuces are  excellent), celery, and so on.    Translated and commented by: Padej Gajajiva  From: "Cooking Thai Food in American Kitchen" by  Malulee Pinsuvana.

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 4 Servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 928.8mg		32 %
Potassium 13.1mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.2g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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