March 22, 2024
Ingredients
• 2 C for chicken, boned, including the heart and liver, if desired, cleaned and sliced
• 3 T of water
• 2 cloves garlic, chopped
• 5 brown or red shallots, finely sliced
• 3 small red chillies (or 1 t chilli flakes)
• 1 stalk lemongrass; use only if very fresh and tender (optional)
• 1 T fish sauce or padek, liquid only
• 1–2 limes, juiced (optional)
• 2 T ground, roasted rice powder
• ½ C for mint leaves, small, rinsed and patted dry
• 1 C of banana flower, finely sliced (optional); soak in acidulated or salted water until ready to use
To finish 3 small red chillies mint sprigs (optional)
Method
1. Prepare the ground, roasted rice powder. See page 54.
2. Finely mince the meat to an airy paste using a cleaver or heavy knife. This will take about 10 minutes. The goal is to aerate the meat fully by repeatedly turning the mixture onto itself and mincing until a paste is created. Cover and set aside. Chop the garlic and finely slice the shallots, three chillies and the lemongrass. Set aside.
3. Remove the mint leaves, tearing them into small pieces if they are larger than a pinkie fingernail.
4. Prepare all the other ingredients to be mixed with the cooked meat.
5. Heat a wok or frying pan. Add the minced meat and sliced organs to the dry pan. Do not use any oil.
6. Move the meat about in the pan, breaking up any lumps. Add a few tablespoons of water to prevent sticking if the meat is very lean. Keep moving the mince until the colour goes out of it. Take care not to overcook, as that will both dry the meat and diminish its flavour.
7. Transfer the mince to a bowl to cool.
8. Fry the garlic in 1 teaspoon of oil until slightly golden. Add to the mince.
9. Add the padek or fish sauce and the optional lime juice. Mix together with your hands, squeezing the ingredients lightly while tumbling. Sprinkle in the sliced lemongrass, shallots and chillies and mix. Add the optional banana flower and any other ingredients being used. Combine. Add the ground, roasted rice powder. Mix, allowing the flavours to integrated juicily.
10. Taste and adjust the lime juice, fish sauce and/or rice powder. When all is well mixed, toss in the mint, combining lightly. Transfer the lahp to a serving plate and garnish with mint sprigs. Complete by tucking three small red chillies stems or bottoms upright into the surface of the salad.
Serve with sticky rice.
Most of information come from Food from Northern Laos (The Boat Landing Cook book)
Video by: Simple Katie
