{"id":78,"date":"2020-12-20T13:32:28","date_gmt":"2020-12-20T13:32:28","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=78"},"modified":"2021-11-01T15:28:25","modified_gmt":"2021-11-01T15:28:25","slug":"laos-laap-larb","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/78","title":{"rendered":"Laos Laap \/ Larb"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Roasted Sticky Rice Powder<\/h2>\n\n\n\n<p>In a dry pan over low heat, toast 1 tablespoon of uncooked sticky rice until golden and fragrant (around 10 minutes).  Grind to a course powder and set aside.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>5 ounces minced meat (beef, pork or chicken)<\/li><li>1\/2 teaspoon salt<\/li><li>1 teaspoon fish sauce<\/li><li>1 clove garlic, minced<\/li><li>2-3 small green onions (spring onions) &#8211; finely chopped<\/li><li>1 tablespoon chopped fresh coriander<\/li><li>1 stalk lemongrass (white part only) &#8211; chopped<\/li><li>1 tablespoon roasted sticky rice powder<\/li><li>1 tablespoon lime juice<\/li><li>1-2 chillies &#8211; to taste &#8211; chopped<\/li><li>1 small handful sliced banana flower (optional)<ul><li>Or bean sprouts<\/li><\/ul><\/li><li>2 long beans &#8211; finely sliced<\/li><li>1\/4 cup saw leaf coriander &#8211; chopped<ul><li>Or fresh mint<\/li><\/ul><\/li><li>1 tablespoon fresh galangal &#8211; minced<\/li><li>1 teaspoon dried chilli powder<\/li><li>Dash of stock powder &#8211; optional<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<p>In a pan, lightly saute meat with salt and half of the fish sauce until cooked through.<\/p>\n\n\n\n<p>Remove from the heat and mix in a separate bowl with the rest of the ingredients.<\/p>\n\n\n\n<p>Serve with fresh greens (lettuce, cucumber) and slices of fresh radish on sticky rice.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Notes<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Don&#8217;t worry about finding saw leaf coriander &#8211; this is delicious with mint.    It looks like a lot, but its necessary!<\/li><li>Sticky rice is best soaked for hours and then steamed for 30-45 minutes.<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/20210618_181313-1024x768.jpg\" alt=\"\" class=\"wp-image-528\" srcset=\"https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/20210618_181313-1024x768.jpg 1024w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/20210618_181313-300x225.jpg 300w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/20210618_181313-768x576.jpg 768w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/20210618_181313-1536x1152.jpg 1536w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/20210618_181313-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Minced meat and fresh herb salad &#8211; minty &#8211; with sticky rice.  From Laos.<\/p>\n","protected":false},"author":2,"featured_media":530,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[15,28,14,27],"class_list":["post-78","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-beef","tag-chicken","tag-pork","tag-salad"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/78","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=78"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/78\/revisions"}],"predecessor-version":[{"id":529,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/78\/revisions\/529"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/530"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=78"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=78"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=78"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}