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LAAB, LOP, LAAP ...ລາບໝູ ลาบหมู
This herbaceous nutty meat salad will stimulate your tastebuds with flavor explosion. It's widely eaten throughout Laos and Thailand, and also popular in Cambodia. I'll be making Thai style Laab with pork (Moo) in this video. Everyone has their own variation and twists to this dish. Feel free to adjust and make it your own.
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🍲EQUIPMENT USED
Rosewill Induction Cooker 1800 Watt, Induction Cooktop
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Kiwi Chef's Knife 7.5"
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INGREDIENTS
Laab Ingredients
Ground Pork - 1 lb
Fish Sauce - 1 tsp (to season the pork)
Shallots - 3 bulbs
Mint Leaves - 1 handful
Culantro - 5 stems
Cilantro - 6 stems
Scallion - 1 to 2 stalks
Fried Thai Chilis - handful (optional but delicious to eat with Laab)
The more herbs, the tastier!
Laab Sauce/Dressing
Sugar - 3 tsp
Lime Juice - 4 tbsp
Fish Sauce - 2 to 3 tbsp (start with 2, you can always add more)
Roasted Thai Chili Flakes - 1/2 tbsp
Toasted Sticky Rice Powder - 3 to 4 tbsp
* Remember to adjust the flavors to your liking and make it your own
Fried Thai Chilis
Heat up 1 cup vegetable oil in a pan on medium heat. Add a handful of dried Thai Chilis to the hot oil. Stir and observe until the Thai Chilis develop a deeper red color. Watch closely to avoid them from burning and turning black. It should only take a few minutes to develop a deeper red color. Remove the Fried Thai Chilis from the pan. Strain. Allow to air dry. They should be crispy. Enjoy
Roasted Thai Chili Flakes
Heat up a dry pan. Add 1 cup of dried Thai Chilis. Stir until they develop a deeper red color. Remove from pan and crush in spice blender or mortar and pestle into a powder. Can be stored in a sealed jar in the fridge for months.
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#laab #laofood #healthyasianfood #isaanfood #thaifood