Thai Mince With Fragrant Rice Food

THAI-STYLE FRAGRANT RICE

Steps:

• Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

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.

THAI PORK MINCE

Steps:

• Heat the oil, add the lemon grass, ginger, garlic and chilli and fry for 2 minutes until fragrant.
• Add the sugar and mince, brown for 2 minute.
• Add the lime juice, fish sauce, vinegar and soy with 100ml cold water.
• Bring to a simmer, cook for around 5 minutes, until the mince is cooked through.
• Stir in the spring onions, and serve with rice.

THAI MINCE WITH FRAGRANT RICE

Steps:

• Cook the rice in a pan of boiling water for about 15 minutes.
• Meanwhile, heat the oil in a pan and cook the onion for 3-4 minutes until golden. Stir in the garlic and red pepper and cook for 4 minutes, then add the mince and chilli powder and cook for 2-3 minutes until well browned. Stir in the stock, bring to the boil and simmer for 5 minutes.
• Blend the cornflour with 1 Tbsp of water and the soy sauce until smooth, add to the pan and stir until slightly thickened; season and stir in the basil leaves. Drain the rice and spoon onto plates, top with the thai mince and serve with a scattering of fresh basil leaves.