It’s been a while since I’ve posted anything to this blog. Where did those months go?! We’re in iso in Warragul having left Melbourne 7 weeks ago bound for the outback via a fossil dig this week in Lightning Ridge. Sadly we’ll have to wait till next year. In the meantime ....... I’m back with some tried and true yummys for you. The first with an Asian flavour.
Pork larb with mint & coriander
Ingredients
150g dried rice noodles
2 tsp olive oil
1 stem lemon grass, pale section only, finely chopped
4 cm fresh ginger cut into matchsticks
1 fresh long red chili, finely chopped
500g pork mince
250ml chicken stock
1 red onion, halved, thinly sliced
60ml (1/4 cup) fresh lime juice
2 tsp fish sauce
1/2 cup fresh mint leaves
3/4 cup fresh coriander sprigs
1 fresh long red chili, finely chopped
500g pork mince
250ml chicken stock
1 red onion, halved, thinly sliced
60ml (1/4 cup) fresh lime juice
2 tsp fish sauce
1/2 cup fresh mint leaves
3/4 cup fresh coriander sprigs
In this batch I used half red and half white onions - you work with what you have. The lime juice was frozen which I’d brought with us. And in place of fresh herbs I used semi dried.
Method
Place the rice noodles in a large bowl. Cover with boiling water and set aside for 10 mins or until tender. Drain. Return to the bowl.
Meanwhile, heat the oil in a large frying pan or wok over medium-high heat. Add the lemon grass, ginger and chilli and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring to break up any lumps, for 3-4 mins or until the mince changes colour.
Add the stock and simmer for 5 mins or until the liquid is absorbed. Remove from heat. Stir in the onion, lime juice and fish sauce.
Add half the mint and coriander to the noodles and toss until well combined. Divide the noodle mixture among serving bowls and top with the mince mixture. Sprinkle with the remaining mint and coriander to serve.
Place the rice noodles in a large bowl. Cover with boiling water and set aside for 10 mins or until tender. Drain. Return to the bowl.
Meanwhile, heat the oil in a large frying pan or wok over medium-high heat. Add the lemon grass, ginger and chilli and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring to break up any lumps, for 3-4 mins or until the mince changes colour.
Add the stock and simmer for 5 mins or until the liquid is absorbed. Remove from heat. Stir in the onion, lime juice and fish sauce.
Add half the mint and coriander to the noodles and toss until well combined. Divide the noodle mixture among serving bowls and top with the mince mixture. Sprinkle with the remaining mint and coriander to serve.
Chook's note: I have substituted chicken mince for pork this time but I prefer the taste of pork. I added ginger to this dish but it doesn't need it. Ultimately the final taste should be what you like.
I added too much stock last time. If you find it is too wet add a little roasted rice powder*.
I was preparing this dish to eat later so I added most of the herbs to the meat and when I reheat and cook the noodles I'll add more then and squeeze over more lime juice.
The original recipe called for vermicelli rice noodles but I prefer the wider flat ones. In the end you should always adapt recipes to your own taste.
*Roasted rice powder is used in Thai dishes for its delicious nutty flavour and also to help runny dressings stick to salad ingredients. To make roasted rice powder, heat ¼ cup of uncooked glutinous rice (or whatever you have) in a fry pan on medium heat (not hot or rice will be uncooked on inside and burnt on outside). Keep stirring or tossing to prevent burning, until golden. Allow to cool completely before grinding in an electric spice grinder or mortar and pestle. If pounding with mortar & pestle, pound 2 Tbsp at a time or you will trouble reaching each grain. The grains should be like the size of course cooking salt. Store unused powder in an airtight glass jar in fridge.
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