From: fstawit@icomp01.lerc.nasa.gov (Tawit Chitsomboon)
Subject: Re: Seeking recipe for LARB GAI
Organization: Institute for Computational Mechanics in Propulsion-NASA LeRC
Date: Wed, 11 Nov 1992 00:09:43 GMT

In article <BxF6GA.J66@news.cso.uiuc.edu>
ssg9328@uxa.cso.uiuc.edu (Samart Srijumnong) writes:
>bh419@cleveland.Freenet.Edu (Ted B Samsel) writes:
>
>
>>I'd like to find a recipe for a Thai chicken salad type
>>dish called Larb Gai.
>>  Thanks in advance
>>-- 
>>Ted....
>
>Let me try to help.
>
>Ingredients:
>~~~~~~~~~~~~
>	Grounded chicken 		2 lbs

I find myself having to nuisance Khun Samart every time he post about
recipe :-) (Next time let the lady of the net take care of it, will you :-)

You seem to forget an important ingredient: sliced lemon grass (ta'krai^)
Some also add Thai chilli paste (Nam^Phrik^phoa+).
A best way to mix the entire thing together is by inserting your hand
into a plastic sandwich bag and stir and squeeze the thing around so that
the taste is deep and uniform. Garnishing it with leaf lettuce will improve
the look.

BTW, if you add boiled, shredded, pork skin and roasted peanut you come
up with NAAm+Sod', another popular dish of our.

And here is a dish that I created for myself, I'll throw it in for free.
(A hybrid of PhadPhrik and PadKaphroa)

Stir fry chicken chilli for 2:

1 cup shredded chicken meat or medium shrimp
1 cup sliced onion (big white onion not the red Thai shallot)
2-4 heads of longitudinally sliced jalapeno pepper
1-2 teaspoon minced fresh garlic
1/2 teaspoon dried basil (from the spice rack) (or 1/2 cup fresh basil leaf)
(Or you can use oregano, sage, thyme or combo thereof to your liking)

Preheat your wok until really hot. Put in 3 table spoon of oil
and fry the garlic till golden brown (5 seconds!) Throw in the chicken
and stir fry it til almost done (15 sec?) then throw in the rest and
soy sauce (preferably the Thai brand of Golden Mountain from TaiBarn
Samuthprakarn :-) If soy sauce can't be found use Thai fish sauce instead.
Then fry til the vegie's done. Add a little water at the end if you like
a more juicy dish. If shrimp is used then throw it in at the same time as
the veggie since it cook much faster than chicken.

My top secret revealed:

The secret of stirfrying stuff which I haven't seen any cook book discussed
is high heat. I saw many Thais stirfrying with water half the wok!
That's boiling not stir frying because the temp of the thing is limited
by the boiling point of the water. My dish calls for a preheat of the wok
and no water added until right at the end. In this way the vegie is
crisp and not slimy. (SOmetime a sprinkle of water
during stirfrying is good; it depends, experiment and use your imagination)
Don't even preheat the wok with oil in since the
heat will concentrate only at the bottom of the wok instead of spreading
around uniformly, provided you use electric stove.

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Grind the best food within your mouth, spit it on your palm, look at it.
Can you re-swallow it with the same enthusiasm as before?
All foods are the same; they are meant to sustain life, not to be attached.
			-A forest monk in Thailand
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Newsgroups: soc.culture.thai