Tuesday 16 November 2010


Thai Lab Dish

From Emma Suratsawadee Oblak's recipe.

Serves 4


1. Minced pork (hakketsvinekød about 3-7% fat) (750grams)
2. White glutinous rice (3-4 cups)
3. Garlanga ginger (1 inch)
4. Spring onions (2-4 stalks)
5. Corriander (1 bunch)
6. Mint leaves (1 bunch)
7. Scallot onions (2)
8. Garlic (2 cloves)
9. Limes (2 big ones)
10. Thai Fish sauce
11. Sugar (2 teaspoon)
12. Cabbage/salad (optional)
13. Dried chilli pepper (optional)


1. Cook 3-4 cups of white glutenous rice in a rice cooker. Note: use less water compared to cooking normal rice. The water should just cover the rice. When cooked, let it stay in warm mode until done. (In case of insufficient water, sprinkle a bit of water and put to cook mode, when done, let it simmer in warm mode for 10-15 min)

2. Wash and pluck the mint leaves from the stalks and wash and chop coriander, garlanga, lemon grass, garlic scallot onions and spring onions into slices.

3. Stir fry (WITHOUT oil) until brown garlanga, lemon grass, garlic and half the portion of the scallot onions.

4. Stir fry 1 table spoon of raw glutenous rice WITHOUT oil until brown (can combine together with point 2). When it turns a little brown, turn down to no. 4.

5. Grind or pound the stir fried garlanga, scallot, lemon grass, garlic and glutenous rice.

6. Cook minced pork with a little bit of water (heat no. 9) and add in 2 teaspoons of sugar and sprinkle with some fish sauce.

7. When the pork is cooked, add in the grinded spices from point 4 and 5. Add more fish sauce as desired (about 3 table spoons).

8. Remove pan/pot from stove and squeeze in 2 big limes.

9. Add mint leaves, coriander, spring onions and the remainder raw scallots.

10. Serve with the cooked glutenous rice, raw salad and dried chilli pepper as desired.

Additional Comments:
This is a very tasty and healthy oil-free north-eastern Thai food

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