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Either would probably work to chop them but I'm not sure you would get the 'fluff' texture. Honestly, sometimes I just chop them fine with a knife.

Could you post the general recipe you follow for your larb if there is one? It looks delicious and I am always on the look out for quick weeknight meals.

thaiobscessed--have you anywhere given a rough recipe for the proportions of your cocoanut milk etc. dressing? I looked for it, but might have missed it. It sounds like one of those all-purpose tools that would be excellent to get familiar with producing.

TIA!

Geo

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'Recipe' may be too strong a word...
Here's the rough idea:

Ingredients:
About 1 lb of chicken ground chicken thighs (or chicken thighs pulsed in a Cuisinart)
peanut oil
few cloves chopped garlic
Thinly sliced scallions
handful of mint
Handful of cilantro
I T thinly sliced or finely chopped lemongrass

Dressing:
Roughly (taste for balance):
2-3 T fish sauce
2-3 T lime juice
1-2 t sugar

Toppings:
Toasted jasmine rice (to light brown) ground in a coffee/spice grinder
Toasted dried chiles ground in a coffee/spice grinder

Stir-fry chicken and garlic until just done, toss with remaining salad ingredients and toss with dressing, top with chile powder and rice powder.



Something like this...

Thai coconut milk dressing:

1/3 cup coconut milk
1-2 T nam prik pao
2 T fish sauce
1-1.5 T of lime juice and/or tamarind water (more to increase tartness if desired)
1 T palm sugar

Simmer all the ingredients (except lime juice--I like to add at the end) to thicken a little, then let cool.

Thanks thaiobsessed!

I forgot to add about I T chopped or very thinly sliced lemongrass to the larb (above). I'll edit the original.

They had some nice wing beans at Golden Pacific last week. Wing beans don't seem to have much shelf life--they wilt really quickly--so I generally try and snap them up when I see them in good condition.

Wing bean salad prep (the jars hold leftover coconut milk and Nam prik pao)


Wing bean salad

Love this thread, looks great

I'm really into Thai grilled meat salads lately, especially pork butt/shoulder cut into 'steaks', grilled, then chopped--here's one with marinated pork shoulder, lemongrass, mint, shallots, cilantro, chile/rice/galanga powders, fish sauce/lime juice dressing...

That looks delicious!

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Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

Been missing your posts thaiobsessed! And I believe I know what's for dinner tonight

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“The problem with people who have no vices is that generally you can be pretty sure they’re going to have some pretty annoying virtues.” Elizabeth Taylor

Agreed. I was thinking the exact same thing.

=R=

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Looks amazing, thaiobsessed. Could you please elaborate on the powders?

Thanks for the kind words!



I generally use fresh galangal in Thai recipes. However,Kasma Loha-Unchit recommends using toasted, ground dried galangal for northern style larb to give the salad a smokey flavor and I've started using it for other salads as well. I toast pieces of dried galangal, then ground them in a coffee/spice grinder (same procedure for the chiles). For the rice powder, I toast sticky rice until it's 'golden brown', then grind in the coffee grinder as well--I really like the textural contribution of the rice powder (though my SO is not a fan).

Here are some pics before mixing of the salad referenced above showing the powders. If I'm in a hurry, I'll use one of the Lobo larb seasoning packets (which has the powders plus a few other seasonings, including MSG--doesn't bother me but I know it bothers some).

Frozen artichoke bottoms are almost always available at Marketplace on Oakton. But I would forget about those and use hearts of palm, which to me are a better substitute without textural issues.

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Thai Fried Egg Salad / Yam Khai Dao, loosely based on SheSimmers

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Low & Slow

Gorgeous Gary, simply gorgeous! And isn't She Simmers great?

Geo

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