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Post Info TOPIC: ສູດລັບ ການປຸ່ງແຕ່ງ ລາບໄກ່ ຕົ້ນສະບັບ ຫຼວງພະບາງ

ສູດລັບ ການປຸ່ງແຕ່ງ ລາບໄກ່ ຕົ້ນສະບັບ ຫຼວງພະບາງ

So here is a recipe for cooked Lap.


-- 2 whole skinless chicken breasts, finely minced

-- 5 round eggplants, broiled until blackened

-- 3 small heads of garlic and 2 shallots, broiled in their skins till browned

-- 3 dried chilies, broiled till brittle

-- 2 slices galangal

-- ¼ pint "or padek" or "nam pa" (Lao fish sauce)

-- 1 cup chicken broth

-- 3 small heads of garlic, peeled, chopped and fried till gold then drained on paper

-- 3 Kaffir lime leaves

-- 1 cup chopped scallions and cilantro

-- 1 cup of dry rice, toasted in a hot dry pan, then blended to a fine powder.


-- Dry fry the chicken in a hot pan till opaque. Then pound with the next four ingredients together until well incorporated and crumbly.

-- Add the rice powder, the fish sauce, enough chicken broth to loosen the mass, then add the fried garlic.

-- Pile in the center of a platter and surround with the scallions, the cilantro, Kaffir lime leaves and lettuce leaves.

-- Place a spoonful onto the center of a lettuce leaf, roll up and eat, with a chili sauce dip if desired.


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