Larp Of Chiang Mai Food

THAI LARB RECIPE (LARB MOO ลาบหมู)

Steps:

• First step is to make the toasted rice (khao kua ข้าวคั่ว).
• Heat a frying pan on low heat, toss in the uncooked Thai sticky rice (no oil). Stir continuously, kind of like you're roasting peanuts or coffee. Toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat. It will also be very fragrant and smell almost like popcorn. It took me about 15 minutes or so.
• Once the rice is finished toasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor will also work fine). Put your toasted sticky rice powder in a bowl aside.
• Add 300 grams of minced pork to a small sized saucepan with a handle. Fry the pork, breaking it into small minced pieces, until it's fully cooked all the way through. For best flavor, leave all the oils that come out (but if you want to be healthier, you can also drain the pork oil, and add in a splash of water instead). Take the pork off the heat.
• Leaving the pork in the same pot, add 1 heaping tablespoon of the toasted rice powder into the pork. Also toss in ½ - 1 tablespoon of chili flakes.
• Add a pinch of sugar, ½ tablespoon of fish sauce, and squeeze in the juice from 1 - 2 limes (I used about 1 ½ full limes, but I like it quite sour).
• Give the pork and the seasoning a quick stir.
• Peel and slice the shallots, finely mince about 5 green onions and a few culantro leaves (if you have them), and just pluck about 20 or so mint leaves off the stem. Throw everything into the saucepan with the pork.
• Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
• Taste test. See if it needs more fish sauce for saltiness, lime juice, or chili flakes. Get it the way you want it.
• Dish it out onto a plate and garnish with more mint leaves, Thai sweet basil, and culantro.

LARP OF CHIANG MAI

Steps:

• Heat a large, non-stick frying pan. Add the minced chicken and moisten with a little water. Stir constantly over a medium heat for 7-10 minutes, until it is cooked through. Remove the pan from the heat and drainf off any excess fat. Cut off the lower 2in of the lemon grass stalk and chop it finely.
• Transfer the cooked chicken to a bowl and add the chopped lemon grass, lime leaves, chillies, lime juice, fish sauce, roasted ground rice, spring onions, and corriander. Mix thoroughly.
• Note: roasted ground rice is uncooked rice, roasted over a low heat until it turns light brown, then ground up into a fine powder. Do not skip this step; the rice "binds" the ingredients together.
• Spoon the chicken mixture into a salad bown. Sprinkle sliced (kaffir) lime leaves over the top and garnish with salad leaves and sprigs of mint.

CHIANG MAI CURRIED NOODLE AND CHICKEN SOUP (KAO SOI GAI)

Steps:

• Pre-heat oven to 200°C.
• To make the paste:.
• Roast the chillies, shallots, garlic, turmeric and ginger until softened. Remove from oven. When cool enough to handle, peel the shallots and garlic. Then pound the roasted ingredients together (using a mortar and pestle) until smooth.
• To make the soup:.
• Simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
• Add the chicken, reduce the heat and simmer for several minutes.
• Add the palm sugar, the two soy sauces and finally the stock. Stir well and then keep simmering until the chicken is cooked, about 20 minutes.
• While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
• Check the seasoning: the soup should taste salty and slightly sweet from the coconut cream.
• Blanch three-quarters of the egg noodles in boiling water, drain.
• Put blanched noodles in a bowl, pour over the soup and add garnishes.
• Can also serve with sliced red shallots. wedges of lime, pickled mustard greens and Recipe #269411.

CHIANG MAI CURRY NOODLES (KAO SOI)

Steps:

• Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
• Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.
• Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
• Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions. Serve hot and garnish with crunchy noodle nests as noted in description if using.