CathyZ Laarb recipe--black diamond/question mark at soy measure--and more Q's

M

monj

Well-known member
Hi all

Does anyone know how much soy should be in this recipe?

I'm guessing 1/2 cup but wanted to be sure.

Also, has anyone served at room temp? It's supposed to be close to 100 degrees on Sunday--I was thinking it would be a good dinner.

What kind of lettuce do you prefer for wrapping? I'm thinking butter lettuce, romaine rib seem a bit tough for rolling, but might work?

Thanks!

Laarb (thanks to Pat from TO)

(serves 4)

1 lb ground chicken or turkey

1-1/2 T garlic, minced

3 green Thai chiles, chopped finely (I use a combo of Serrano and hot red chiles)

3 T sesame oil

1 T oyster sauce

1 T fish sauce

1/4 c soy sauce

1 T seasoned rice vinegar

1/3 c fresh basil, chopped

2 limes- juiced

1 small red onion, chopped

1 head lettuce for wrapping, cleaned and pulled apart

Saute garlic and chilies in sesame oil. Add chicken or turkey and cook 2 min. Add rest of ingredients except for onions, lime juice and basil. Cook until done. Add onions and lime juice and cook to soften the onion. Add basil at the end.

 
here it is

I love Thai food. Pat from T.O. cooked some for us when we visited recently and gave me the recipe. I have only been home a week or so but have already made it twice. You may not know this name for it but there are similar dishes called Laab and Laap. I am still dieting (staying away from all things white) and always looking for flavorful dishes to cook- this one is a winner:

LAARB (LAAB, LAAP)
(serves 4)

1 lb ground chicken or turkey
1-1/2 T garlic, minced
3 green Thai chilies, chopped finely
3 T sesame oil
1 T oyster sauce
1 T fish sauce
1/4 c soy sauce
1 T seasoned rice vinegar
1/3 c fresh basil, chopped
2 limes- juiced
1 small red onion, chopped
1 head lettuce for wrapping, cleaned and pulled apart

Saute garlic and chilies in sesame oil. Add chicken or turkey and cook 2 min. Add rest of ingredients except for onions, lime juice and basil. Cook until done. Add onions and lime juice and cook to soften the onion. Add basil at the end.

Serve with these condiments: chopped Thai chilies in seasoned rice vinegar, chopped onion, fresh basil leaves, fresh mint leaves.

To eat: take a lettuce leaf and mound some Larb filling on it. Add condiments of your choice then wrap up in a “bundle” and eat.

 
My preference for wrapping is Butter lettuce, but

if I can't get it, or it doesn't look worthy, I'd go for green or red leaf lettuce.

 
Any flexible lettuce and room temp on the meat mixture works great

 
I tend to eat these kinds of wraps "open faced" so even romaine works down

to the bottom for us. Putting mixture down the middle along the rib and just munching along. LOL

 
I like soaking full iceberg lettuces in ice water--normally hate iceberg, but PF Chang

uses this idea for their ground chicken wraps. The nice thing is it can be prepped and kept in the refrigerator until used. It will definitely be cold and crispy.

 
Exactly--crispy lettuce of any kind with whatever the meat --or in the case of Vietnamise

the yellow pancake sliver. It's the texture of the two.

 
Agree on iceberg, Mar, I never knew the secret to those crisp PF leaves-thank you!

I am going to go with it. smileys/smile.gif I like the size of the iceberg leaves for loading with toppings etc. The red leaf and bibb at the farmers market today didn't seem sturdy or large enough.

Thanks!
M

 
I like iceberg in various things mostly for texture / crispness

My wife hates iceberg but loves cabbage. A compromise that I've come up with is napa cabbage. I recently started cutting the cabbage down the edges of the spine on the individual leaves to separate the leafy from the firm. It may sound like a lot of unnecessary work but it really doesn't take long. The leaves are very nice and accommodating. The firm part I then cut thin and it made for a nice option for: tacos, sandwich, and soup (similar to bok choy).

 
Thanks to all--everyone loved this meal! Laarb, cold sesame noodles and zucchini ribbon salad.

Made 1 1/2 lbs of ground turkey laarb and not much was left.

I appreciate the advice. smileys/smile.gif

 
I'm not jewish, but I think the word is bashert (Destiny). I have not used our site in a while

I mentioned our struggles with our dd re: food; it's not as much fun as it was. I happened to pop in here tonight. Low and behold, Laarb, which in our home is Barb;s Laarb! (Rec from Cathy). This is a great rec.

It was destiny that I find my old friends that I have had for many, many years.

My cooking world has changed, but I think of you often.

((Best)) Barb

 
Can anyone verify this quantity? of soy? I didn't see where this was answered. good lettuce tips though. :)

 
August 2021: One last suggestion, this recipe works really well as a tossed salad. Just chop up your crisp lettuce (I use a plastic knife for this...not 100% sure why, but think I read somewhere sometime ago that plastic was better than metal) into bite-size pieces and toss all the ingredients. There is enough dressing on the chicken to moisten the greens. It's a simple solution to set out a large bowl when you've got other stuff going on.

 
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