ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Lao Laap Gai Nuea
Minced Chicken and Beef Salad
A vibrant and aromatic minced chicken and beef salad, a variation of the beloved Laap, featuring fresh herbs, lime juice, chili, and toasted sticky rice powder for a delightful texture and flavor.
ð§ ææ
- 250 g Ground chicken
- 250 g Ground beef
- 2 medium Shallots(thinly sliced)
- 1/2 cup Fresh mint leaves(chopped)
- 1/4 cup Fresh cilantro leaves(chopped)
- 2 stalks Green onions(thinly sliced)
- 3 tbsp Lime juice
- 2 tbsp Fish sauce
- 2 tbsp Toasted sticky rice powder (Khao Khua)
- 1 tsp Dried chili flakes(or to taste)
- 1 inch Optional: Galangal(finely grated)
ðšâð³ äœãæ¹
- 1
In a bowl, combine the ground chicken and ground beef. Add a splash of water and cook over medium heat, stirring to break up the meat, until just cooked through. Drain any excess liquid.
â±ïž 5-7 minutes - 2
Add the sliced shallots, chopped mint, cilantro, and green onions to the cooked meat. If using, add the grated galangal.
- 3
In a small bowl, whisk together the lime juice, fish sauce, and dried chili flakes.
- 4
Pour the dressing over the meat and herb mixture. Toss gently to combine.
- 5
Sprinkle the toasted sticky rice powder over the salad and toss again. Taste and adjust seasoning if necessary.
- 6
Serve immediately, typically with fresh vegetables like cucumber and cabbage, and sticky rice.
ð¡ ããã®ã³ã
- âEnsure the meat is cooked but not dry.
- âTo make Khao Khua (toasted sticky rice powder), toast uncooked sticky rice in a dry pan until golden brown, then grind into a powder.
- âAdjust chili flakes to your preferred level of spice.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Can be made with only chicken or only beef.
- Add a small amount of finely chopped lemongrass for extra aroma.