Hot Thai Kitchen - Laab and Sticky Rice - Part 2 Recipe Video
Ingredients
| Toasted ground rice | 1 Tablespoon | |
| Ground pork | 1 Pound, seasoned with tiny bit of fish sauce | |
| Shallot | 1 Large, finely sliced | |
| Cilantro | 1 Tablespoon, chiffonade | |
| Mint | 1 Tablespoon, chiffonade | |
| Fish sauce | 10 Tablespoon | |
| Lime juice | 3 Tablespoon | |
| Chili powder | 1 Teaspoon ((or to taste)) | |
| Iceberg lettuce | 1 Cup (16 tbs), chiffonade |
Nutrition Facts
Serving size
Calories 683 Calories from Fat 440
% Daily Value*
Total Fat 49 g75.2%
Saturated Fat 18 g90%
Trans Fat 0 g
Cholesterol 163.3 mg54.4%
Sodium 5953.2 mg248%
Total Carbohydrates 16 g5.4%
Dietary Fiber 2.4 g9.7%
Sugars 4 g
Protein 44 g88.1%
Vitamin A 37.8% Vitamin C 27.5%
Calcium 10.8% Iron 21.6%
*Based on a 2000 Calorie diet
Directions
1. In a mortar and pestle, pound the toasted rice.
MAKING
2. In a shallow saucepan, simmer a little bit of water and cook the ground pork but do not brown.
3. When the pork is white, turn off the heat immediately.
4. In a large mixing bowl, transfer the pork and add finely chopped shallots.
5. Add the cilantro, mint, fish sauce, lime juice, chilli powder and the ground rice; toss it and shift it to a plate.
SERVING
6. Serve Laab Moo with sticky rice and iceberg lettuce.
Editors Review
Watch "Hot Thai Kitchen - Laab and Sticky Rice - Part 1" for the complete list of ingredients and cooking method.Chef
