|A Lao meal in Luang Prabang, Laos.|
Free Recipe Laotian Beef Lap.
Recipe Type: Free Misc Recipes. Recipe Preparation: boil. Cooking Temperature: . Recipe Serves: 6.
Ingredients for Laotian Beef Lap Recipe.
1 tb Heaping raw rice 3 sm Dried red chilies 2-1/2 c Water 1 lb Ground round or ground -sirloin 1 ts Dried lemon grass or: 1 ts Grated lemon rind 1 lg Yellow onion, chopped very -fine 3 Fresh green chilies, chopped -fine 1 lg Green pepper, seeded and -chopped 1/4 c Mint leaves (about 30) 3 tb Lemon juice Nam pla or salt to taste.
Laotian Beef Lap Preparation.
Roast the rice in a dry frying pan over a medium flame until it is a pale gold color. Transfer it to a mortar and pound it to the consistency of corn meal. Roast the dry chilies in the same way and pound them in the mortar. Bring the water to a boil and add the lemon grass and the beef, stirring until the meat changes color. Drain the meat and place in a serving dish with the rice, dried chilies, onions, fresh chilies, green pepper, and the mint leaves (reserving some of the mint for garnish). Sprinkle lemon juice all over and mix to blend well. Finally add salt or nam pla to taste and garnish with the remaining mint leaves. Serve with plain boiled rice.
|Lap Pa Keng|
|MINCED RAW FISH|
1 pa keng, scaled, gutted and washed - keep the intestine, if it is clean, and eggs, if any,
wrap them together in pieces of banana leaf and grill them on the fire until cooked-take half
only of the flesh of the fish, wash it and chop it finely - put the fish skin in the soup until it is
just enough cooked, then take it out and chop it into small pieces
5 sweet young round eggplants - place them on a charcoal fire until their skins are burned, but
do not let the seeds inside burn - then place them in a bowl
3 dried chilli peppers-grill them until soft
3 (small) heads of garlic-sear them on a charcoal fire
3 (small) shallots-sear them on a charcoal fire2 slices of galingale
Put the above five ingredients in a mortar and pound them all together finely
5 (more small) heads of garlic, chopped and fried until golden, then removed from the pan
spring onions, chopped
coriander, chopped1 rice-bowl (1/2 pint) of or padek (cooked)
1 medium-sized bowl of nam keng (the liquid part only of the fish soup) salt
Put the chopped fish in the mortar with the five pounded ingredients and pound until thoroughly
mixed. Add some or padek and salt. Then add some nam keng and continue stirring. Whether it is
thick or not is according to your preference. Next, add the chopped fish skin, the chopped spring
onions, and the fish intestine and eggs. Taste and check the saltiness. '
Dish up on to a platter and garnish with the fried garlic and chopped coriander. Serve with Keng
Som Houa Pa Keng (Sour soup made with the head of a pa keng) and some vegetables.