I made chicken larb, using breasts. My recipe from David Thompson's "thai food" recommends hand mincing the chicken instead of using the food processor. That was the only bit that required any work.
@acpgee Much appreciation and respect for your quality sharings throughout the board, which I've always enjoyed over the years. Larb gai thanks to you is a dish I'm going to try - (SE Asian meat tartare), for I do enjoy ceviche and other meat tartare variations, when I'm inclined.
9 days after the fact but I just wanted to now that larb gai is not "SE Asian meat tartare". That is to say, it's cooked - with heat (as opposed to likening it to ceviche). It is wonderful and I eat it on a somewhat regular basis, but it's definitely cooked. It appears that some other types of larb are sometimes (but not always) eaten raw, but given that larb gai is made out of chicken...
Dinner tonight was left over thai grilled chicken salad from this website. Super simple, very good and the mint was fresh from my garden (potted, because no one needs a field of mint).
Dinner tomorrow will probably be Burmese chicken curry and lunch will most likely be okonomiyaki.
I made chicken larb, using breasts. My recipe from David Thompson's "thai food" recommends hand mincing the chicken instead of using the food processor. That was the only bit that required any work.
@acpgee Much appreciation and respect for your quality sharings throughout the board, which I've always enjoyed over the years. Larb gai thanks to you is a dish I'm going to try - (SE Asian meat tartare), for I do enjoy ceviche and other meat tartare variations, when I'm inclined.
9 days after the fact but I just wanted to now that larb gai is not "SE Asian meat tartare". That is to say, it's cooked - with heat (as opposed to likening it to ceviche). It is wonderful and I eat it on a somewhat regular basis, but it's definitely cooked. It appears that some other types of larb are sometimes (but not always) eaten raw, but given that larb gai is made out of chicken...
I made chicken larb, using breasts. My recipe from David Thompson's "thai food" recommends hand mincing the chicken instead of using the food processor. That was the only bit that required any work.
@acpgee Much appreciation and respect for your quality sharings throughout the board, which I've always enjoyed over the years. Larb gai thanks to you is a dish I'm going to try - (SE Asian meat tartare), for I do enjoy ceviche and other meat tartare variations, when I'm inclined.
9 days after the fact but I just wanted to now that larb gai is not "SE Asian meat tartare". That is to say, it's cooked - with heat (as opposed to likening it to ceviche). It is wonderful and I eat it on a somewhat regular basis, but it's definitely cooked. It appears that some other types of larb are sometimes (but not always) eaten raw, but given that larb gai is made out of chicken...
Appreciate your correction, for I too would commit to clarifying any mishaps of anything reflective of my native cuisine. I'd read through the ingredients (chicken or beef as the optional meat choices), quickly skimmed over the preparatory method missing that it is cooked, having confused it with koi soi ->> larb lu ... Both of which I've not sampled either, but am open to try.
Dinner tonight ... BBQ pork loin and chicken wings. Used Sweet baby Ray's. Devilled eggs with avocado mayo + usual add ons. Spud mash. Garlic bread because I am not going to be able to eat it from tomorrow.
Grilled chicken breast that I seasoned with Italian blend seasonings, and then topped with a TBSP of reduced fat Italian blend shredded cheese. Zuchini noodles with a Tbsp of Pesto, and 2 stuffed mushrooms that I brought prepared in Publix. I try to use a lot of different herbs and seasonings to up the flavor of things.
Crock pot salisbury steak, roasted cauliflower with a lovely McCormick veggie seasoning and sliced garden cucumbers my aunt dropped off this afternoon.
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Dinner tomorrow will probably be Burmese chicken curry and lunch will most likely be okonomiyaki.
https://cooking.nytimes.com/recipes/1012588-thai-larb-gai-chicken-with-lime-chili-and-fresh-herbs
Looks delicious. Rather pleased it isn't raw. I just wouldn't be able to eat that. The smell of raw chicken alone is difficult enough.
Appreciate your correction, for I too would commit to clarifying any mishaps of anything reflective of my native cuisine. I'd read through the ingredients (chicken or beef as the optional meat choices), quickly skimmed over the preparatory method missing that it is cooked, having confused it with koi soi ->> larb lu ... Both of which I've not sampled either, but am open to try.
Yum!!😋
I would add either baked feta with a touch of lavender infused honey or whipped feta with a drizzle of mint ... Heaven!
OMG I love Crumpets I bought at the English shop the other month and my (Swedish) daughter went mad for them. Just toasted and smeared in butter.
Seeing that I think I'm going to have to go and get some more. Mind you for the price I could probably fly over and get some myself