Beef Laap -- Siamese version of Laotian Laap or Goy
1 lb Fresh ground beef
3 Cloves of garlic
1 tb Shallot -chopped
1 t Coriander seeds - ground
1 t Ground hot chili peppers *
1 tb Ground toasted rice
1 tb Scallion - chopped
2 tb Lime juice
1 t Salt
1 tb Fish sauce
Fresh raw vegetables
Translated and commented by: Padej Gajajiva From: "Cooking Thai Food in American Kitchen" by Malulee Pinsuvana
* Adjust the amount of ground hot chili pepper to taste. Serve extra on the side to be
added to the dish as needed.
** Make toasted rice by browning RAW rice in a hot dry wok or frying pan, and then ground
coarsely in a blender, OR an acceptable substitute is to brown a commercial "cream of
rice" in a hot dry pan/wok.
Wrap the shallot and garlic in aluminum foil and roast on the stove
for approx. 2 minutes per side till the content is scorched. Remove
the content from the foil, mash together well (with mortar & pestle,
if available) and set aside.
Lightly cook the ground beef in a dry pan/wok until the pink is just
gone, and place in a bowl. Let cool for a few minutes. Add fish
sauce, salt, lime juice, and mix well. Add the mashed
garlic/shallot, ground coriander seed, toasted rice, ground hot
chili, chopped scallion, and lightly toss together with a fork.
Serve on a bed of lettuce leaves and garnish with mint leaves.
This dish should be served with fresh raw assorted vegetables such as:
chunks of "yard-long bean", nappa leaves (select the more tender inner
leaves), lettuce leaves (Romaine and other leave lettuces are
excellent), celery, and so on.
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