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LAAP GAI - Thai Minced Chicken Salad

This is a recipe that I learnt to cook at a cooking course in Chiang Mai in Thailand - "The Chiang Mai Thai Cookery School" which is run by Sompon and Elizabeth Nabnian
It was a fun day and we learnt a lot. The recipe is published in their book "A Passion for Thai Cooking". I have made a small number of changes from the original to suit our tastes and also available ingredients here in Perth, Western Australia
.

Ingredients
300 gm lean minced chicken
4 shallots - thinly sliced
2 teaspoons of minced fresh ginger (better to use ginza if you can get it)
1.5 tablespoons of fish sauce (the original recipe calls for 3 tablespoons, but fish sauce contains a lot of salt, so I use 1.5 tablespoons of fish sauce and 1.5 tablespoons of water)
2 table spoons of lime juice ( can use lemon if lime is unavailable and best to use fresh lime juice)
2 teaspoons of chopped chilli (The original calls for chilli powder - 1 tablespoon which I used today, but chopped chilli gives a "fresher" flavour)
1 tablespoon of fresh coriander, chopped
1 tablespoonof fresh mint leaves, chopped
1 spring onion chopped
2 tablespoons of sticky rice - roasted and ground
An assortment of fresh vegetables
The final result should look like this;




Methodology
First lets prepare the roasted sticky rice.
Simply put a single layer of sticky (or glutinous) white rice on the bottom of a wok, or frypan, and put over a moderate heat, stirring occasionally, until the rice starts to turn brown, Transfer to a mortar and grind with the pestle.

We are now ready to start cooking. We have the main ingredients:


Mix the chicken, shallots, ginger, chilli, fish sauce, lime juice and water thoroughly.
Heat the wok and then cook the mix on a medium heat for about 5 minutes until the chicken is cooked.
Cool and then add the corriander, mint, spring onion and the roasted, ground sticky rice.
Mix well.
To serve add a selection of crispy fresh vegetables and serve with steamed rice.

Wine
No meal is complete without a glass of wine and with all of my posts I will give you an Australian wine which compliments the meal. Generally they will be middle of the price range wines from our home cellar. So with Laab we had a glass of a Wolf Blass, Red Label, Classic Dry White, 2005. This is a wooded chardonnay - semillon blend and complemented the meal superbly.

Comments

( 6 comments — Leave a comment )
klwalton
May. 10th, 2007 07:45 am (UTC)
Thank you for posting this! It looks perfect for summer here in the Northern Hemisphere :).
nightblindk
May. 10th, 2007 07:53 am (UTC)
Is it wrong that I identified the wine before I even read the recipe? lol

I really enjoy Wolf Blass wines. Consistently enjoyable and a nice price. In FACT tonight I am drinking Wolf Blass, Red Label, Cabernet Sauvignon :-)

That recipe looks great, and has things I can actually buy in the small town (NZ) that I live in.

OT.. I love Perth. I was there for work for two weeks in 2005 and absolutely LOVED the place. Had a great wine tour up the Swan River.. including a trip to a chocolate factory.. and ended up at the lucky Shag bar he he. But seriously, it's a great place :)
goudananda
May. 10th, 2007 08:11 am (UTC)
Thanks, looks great. I'll be making this one soon...
inverse_spiral
May. 10th, 2007 12:49 pm (UTC)
You know, I went to that exact same cooking school in March and learnt the exact same recipe!
pakbazza
May. 10th, 2007 11:56 pm (UTC)
That's great as we did the course way back in May 2000. And yes we are still using this and many other recipes that we learnt there. Unfortunately my wife reckons that this chef is too old to add one chilli for each year of the cook's life to the Thai fruit salad that they taught us,
I hope that you enjoyed Chiang Mai
yodge
May. 10th, 2007 03:02 pm (UTC)
Mmmmm.... Laab... I grew up in Thailand and this was one of my favorites. Can't imagine why I've never tried making it for myself. Need to get a mortar & pestle!! :)
( 6 comments — Leave a comment )

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