Laos Laap / Larb

Roasted Sticky Rice Powder

In a dry pan over low heat, toast 1 tablespoon of uncooked sticky rice until golden and fragrant (around 10 minutes). Grind to a course powder and set aside.

Ingredients

• 5 ounces minced meat (beef, pork or chicken)
• 1/2 teaspoon salt
• 1 teaspoon fish sauce
• 1 clove garlic, minced
• 2-3 small green onions (spring onions) – finely chopped
• 1 tablespoon chopped fresh coriander
• 1 stalk lemongrass (white part only) – chopped
• 1 tablespoon roasted sticky rice powder
• 1 tablespoon lime juice
• 1-2 chillies – to taste – chopped
• 1 small handful sliced banana flower (optional)
  • Or bean sprouts
• 2 long beans – finely sliced
• 1/4 cup saw leaf coriander – chopped
  • Or fresh mint
• 1 tablespoon fresh galangal – minced
• 1 teaspoon dried chilli powder
• Dash of stock powder – optional

Method

In a pan, lightly saute meat with salt and half of the fish sauce until cooked through.

Remove from the heat and mix in a separate bowl with the rest of the ingredients.

Serve with fresh greens (lettuce, cucumber) and slices of fresh radish on sticky rice.

Notes

• Don’t worry about finding saw leaf coriander – this is delicious with mint. It looks like a lot, but its necessary!
• Sticky rice is best soaked for hours and then steamed for 30-45 minutes.