LARB, CLASSIC THAI STREET FOOD AND A FRESH CUCUMBER SALAD.....

LARB, CLASSIC THAI STREET FOOD AND A FRESH CUCUMBER SALAD.- With the hot weather sometimes it's hard to stay in the kitchen for long periods, so I cook in stages for the most part but I have been put off from baking (which makes me sad), so trying to come up with quick meals we like that will still deliver the flavor we expect but don't kill me. I swear, I take breaks because I'm dripping, it's exhausting and uncomfortable and I don't like it. I've got all the doors open to the front of the house and the back garden door in the kitchen to get any breeze at all but with high humidity, there's not much you can do just stay in the cool, dark and wait for fall.

Today, after watching a video from this Thai lady I like (she cooks in her garden on a small brazier while the chickens walk around, it's nice) I decided to take a little trip to Thailand and make some flavorful food. We were going to the market so I got what I needed and started with Larb, the unofficial national dish of Laos and the Isan Region of Thailand. A meat salad that can be eaten raw or cooked and made with almost any type of protein or made in vegetarian style, so very flexible, easy to make, yummy to eat, fast and fun to eat. I used ground pork today and we'll use Butter Lettuce Leaves as the vehicle. Let me tell you what you'll need:

LARB.- The most common way to make it is cook the protein then take it off heat and add the flavorings since it's usually eaten at room temperature.

2 Lb Ground Pork
1 Tbl Chili Flakes (today I used Pepperoncino)
1/2 Tbl sugar
1 - 2 Tbl Fish Sauce
1 - 2 Limes, juiced
4 - 5 shallots, sliced fine
1/3 cup Cilantro leaves, finely chopped
1/3 cup Mint Leaves
3 - 5 Green Onions, sliced fine
Butter Lettuce leaves, rinsed and clean
Peanuts, chopped, optional as a topping

Add the pork to a sauce pan or fry pan and cook completely. I don't drain the juices but can if you want. Leave the pork in the pan but take off the heat.

Add the chili flakes, fish sauce, sugar and the lime juice. Stir well. These quantities are just as a guide, feel free the put more or less depending on your taste, so taste it frequently.

Now add the shallots, the green onions, cilantro and mint leaves, toss it all really well. Mix from the bottom to get the spices and juices well distributed on the meat.

To serve, use lettuce leaves as a "tortilla" and make tacos with the Larb. As you can see this is low carb too. You can top with the chopped peanuts or other nut or bean sprouts if you like.

Try all the food combinations you can think of on this dish to find your favorite: beef, chicken, pork, duck, fish, seafood, mushrooms or any type of vegetables too.

Hope you enjoy this dish as much as we do. Enjoy!

============================

THAI CUCUMBER SALAD.- A change from Green Papaya Salad but just as fresh!

2 garlic cloves, peeled and pressed

Thai Chilies, depends on how hot you want it (they're very hot)

2 Tbl Roasted Peanuts, chopped

1 Tbl Fish Sauce

1/2 - 1 Tbl Palm Sugar or use brown sugar

1 - 2 limes, juiced

1 tomato, chopped very fine

2 cucumbers, peeled and shredded

2 carrots, peeled and shredded

Toppings:

1 - 2 Tbl Cilantro leaves, chopped fine

1 - 2 Tbl Mint Leaves, chopped fine

Green Beans

Green Cabbage

Roasted Peanuts

Put the garlic cloves and chilies in a mortar and pound well. Add the palm sugar and fish sauce, lime juice into the mortar and work well so all is well incorporated.

Shred the cucumbers and carrots either in a box grater or food processor and place in a bowl. Once the dressing in the mortar is well combined add to the cucumber carrot mix and combine well. Add the cilantro and mint leaves, toss again. You can use the other toppings as desired at service.

This salad as well as the Green Papaya Salad make good side dishes to the Larb, you can also serve with some rice.

I hope you enjoy these dishes!