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REMARKABLE PALATE

A Food and culture blog by Chef Mark Tafoya of ReMARKable Palate Personal Chef
Service of New York City. Featuring recipes, unique ingredients, and links to my
podcast. See my regular Personal Chef Homepage at www.remarkablepalate.com
All photos and recipes © Mark Tafoya, unless otherwise noted.


MONDAY, AUGUST 01, 2005


RECIPE: LARP GAI OF CHIANG MAI


This is a favorite dish from Chiang Mai, in the north of Thailand. It is
redolent of the tart and pungent tastes of Thailand, and will bring you
instantly back there, or entice you to visit if you have never been! You could
also make this dish with pork or chopped shrimp. I serve it over mixed field
greens as a salad course, or in endive leaves for a passable hors d'ouevre.
Enjoy!



Larp Gai of Chiang Mai

1 pound minced chicken (ground is fine for this)
1 lemongrass stalk (white part only) chopped fine
3 kafir lime leaves, finely minced
4 small thai red peppers, minced
4 tablespoons lime juice
2 tablespoons Thai fish sauce
1 tablespoon toasted ground rice
2 scallions, finely chopped
2 tablespoons cilantro, chopped
fmixed field greens, or endive leaves, as desired
kafir lime leaves, chiffonade, for garnish

Note: Some of the ingredients are special Thai ingredients. It's worth hunting
them down to get the authentic flavors, but substitutions can be made. Use
glutinous rice for the toasted ground rice. Toast in a pan until it starts to
brown and is fragrant. If you can't find kafir lime leaves, use lime zest.

Heat a large non-stick frying pan. Add the minced chicken and moisten with a
little water. Stir constantly over medium heat for 7-10 minutes, until it is
cooked through. Remove the pan from the heat and drain off any excess fat.

Cut off the lower 2 inches of the lemongrass stalk and chop it finely.

Transfer the cooked chicken to a bowl and add the chopped lemongrass, lime
leaves, chilies, lime juice, fish sauce, toasted ground rice, scallions, mint
and cilantro. Mix thoroughly.

Spoon about 1 tablespoon of the chicken mixture into each endive leaf. and
arrange on a serving platter, garnish with thin strips of kafir lime leaves.




posted by ReMARKable Palate @ 8/01/2005 04:18:00 PM 3 comments

3 COMMENTS:

At 3:52 AM, January 08, 2007,  Anonymous said...

That's a really delicious meal: i recommend it!

  At 1:47 PM, February 27, 2008,  pessy said...

i just read that you made this for a kosher dinner. how can i find kosher thai
fish sauce?

  At 3:29 PM, February 27, 2008,  ReMARKable Palate said...

I don't believe there is one. I substitued a kosher soy sauce and mixed it with
a kosher vinegar. Not the same, but it worked.

 

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 * Jennifer Iannolo