*  Exported from  MasterCook  *
 
                                   LARP.
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Fresh Ground Beef.
                         Mint Leaves.
    3                    Cloves Garlic.
    1       tb           Shallot - Chopped.
    1       t            Coriander Seeds - Ground.
    1       t            Ground Hot Chili Peppers. *
    1       tb           Ground Toasted Rice. **
    1       tb           Scallion - chopped.
    2       tb           Lime Juice.
    1       t            Salt.
    1       tb           Fish Sauce.
                         Fresh Raw Vegetables.
 
   * 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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