*  Exported from  MasterCook  *
 
                       LAAB NUEA (GROUND BEEF SALAD)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Thai                             Beef
                 Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Ground beef
    2       tb           Fish sauce (nam pla)
    6                    Shallots, thinly sliced
                         - chopped
    2       tb           Ground roasted sticky rice**
                         - ground (prik khee no pon)
      1/4   c            Lime juice
                         a pon) ** -- ¥
    2       tb           Scallion (spring onion),
    2       tb           Cilantro leaves, chopped
    1       t            Thai red chili pepper,
   15                    Mint leaves
 
   Description:
     The blend of fresh herbs and lime juice makes this salad very refreshing.
   This laab recipe was taken to Bangkok by the people of the Northeast and is
   one of the favorite dishes of Thailand.  Other meats such as chicken or
   pork can also be used.
   
   Directions:
     Combine the ground beef with the lime juice, fish sauce, galangal powder
   and shallots.
     Heat a skillet and cook the ground beef mixture on medium-high heat for 5
   minutes or until the beef is cooked.
     Remove the skillet from the heat and add the chopped green onion and
   cilantro and the ground roasted rice.  Mix thoroughly so that  everything
   is well combined.
     Remove to a serving plate, spoon the ground pepper on the side of the
   plate if desired, and garnish with the mint leaves.
     Serve with an accompaniment of raw vegetables, such as long string beans
   or snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil
   leaves, and swamp cabbage or spinach.
   
     ** TERMS
     Roasted sticky rice: Prepared by adding raw sticky rice to a hot skillet
   and cooking until it is golden brown.  Add a tablespoon of water to the pan
   at occasional intervals.  Grind in a mortar with a pestle if ground roasted
   sticky rice is needed.
     Galangal (kha): A relative of the ginger root, galangal is pale yellow
   and has a unique, delicate flavor.  Fresh young ginger root, but not dried
   ginger, is an adequate substitute, but does not properly replace the unique
   flavor.
     Fish sauce (nam pla): A salty, pale brown liquid used widely in Thai
   cooking, this is made from fermented small fish or shrimp.  The fish are
   salted and fermented in jars and then the liquid is collected.  It adds
   salt to many dishes and is essential for authentic Thai flavors--and is
   available from Asian food stores.
   
   Typed from: “Thailand, the Beautiful Cookbook.”, ISBN 0-00-255029-6.  A
   large coffee table pictorial book, full of lovely pictures, descriptions,
   information and recipes. Typed by Dale/Gail Shipp, Columbia Md.
  
 
 
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