Larb with Sticky Rice
Larb with Sticky Rice

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, larb with sticky rice. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Larb with Sticky Rice is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Larb with Sticky Rice is something which I have loved my whole life.

Larb gai is one of the most prominent dishes in Laotian and Northern Thai cuisines. It's a distinctive kind of salad featuring ingredients like ground chicken, vegetables and sticky rice. While Thai recipes emphasize dried seasonings, the Laotian version of the dish—which we're making here—uses fresh. ASIAN DAD here again teaching you how to make Larb and Sticky Rice.

To get started with this particular recipe, we must first prepare a few components. You can cook larb with sticky rice using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Larb with Sticky Rice:
  1. Get Larb (laap):
  2. Make ready 1 lb ground pork
  3. Prepare 1/2 cup water
  4. Make ready 1 packet Thai Larb seasoning
  5. Take 2 cups cilantro chopped
  6. Get 3/4 cup green onions chopped
  7. Take 1/2 cup mint chopped
  8. Take 1 shallot chopped
  9. Get 1 lime squeezed
  10. Take Sticky rice:
  11. Make ready 8 oz (1/2 bag) sweet rice cooked
  12. Get to taste Sweet chili sauce

Larb (ลาบ) is a Thai salad, but it's not a vegetable salad, instead it's a meat salad. The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice to give it some crunchy texture, and a wonderful assortment of fresh herbs to bring it all together. There is something primally delicious about larb, a salad from Laos in which the dressing is king. It's rare for a dish to tick all the flavour boxes, but larb is sweet, sour, salty, bitter and has bagfuls of umami.

Instructions to make Larb with Sticky Rice:
  1. Soak sweet rice in water for 4+ hours
  2. Cook sweet rice in bamboo basket with a boiling pot of water; cover for 15 minutes
  3. Meanwhile the rice is cooking, combine pork and 1/2 cup of water. Boil and mash up on medium heat to create pork crumbles
  4. While pork and rice are cooking, chop up all the rest of ingredients for the Laap. Cilantro, green onion, shallot, mint, lime.
  5. After 15 minutes is up on the rice, flip it, and steam for an additional 5 minutes. Let it cool before serving
  6. Turn heat off. Drain meat and add the whole packet of seasoning; mix well (you can get a packet of seasoning at any Asian market or online)
  7. Combine all the ingredients for the Laap
  8. Top it off with sweet chili sauce and enjoy!
  9. You can also cook with just regular rice too!
  10. Wrap it up in cabbage leaves if you want!

There is something primally delicious about larb, a salad from Laos in which the dressing is king. It's rare for a dish to tick all the flavour boxes, but larb is sweet, sour, salty, bitter and has bagfuls of umami. Here, aubergine, which is baked until the flesh is soft and creamy, sits alongside sticky rice. Serve your pork larb with coconut rice or plain white rice! The instructions go through how to toast and grind the rice.

So that is going to wrap this up with this exceptional food larb with sticky rice recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!