Recipe - Larp

1 pound Fresh Ground Beef.
Mint Leaves.
3 Cloves Garlic.
1 tablespoon Shallot Chopped.
1 teaspoon Coriander Seeds Ground.
1 teaspoon Ground Hot Chili Peppers. *
1 tablespoon Ground Toasted Rice. **
1 tablespoon Scallion chopped.
2 tablespoon Lime Juice.
1 teaspoon Salt.
1 tablespoon Fish Sauce.
Fresh Raw Vegetables.

* Adjust the amount of ground hot chili pepper to
taste. Serve extra on the side to be added to the
dish as needed.

** Make toasted rice by browning RAW rice in a hot dry
wok or frying pan, and then ground coarsely in a
blender, OR an acceptable substitute is to brown a
commercial "cream of rice" in a hot dry pan/wok.

Wrap the shallot and garlic in aluminum foil and roast
on the stove for approx. 2 minutes per side till the
content is scorched. Remove the content from the
foil, mash together well (with mortar & pestle, if
available) and set aside.

Lightly cook the ground beef in a dry pan/wok until
the pink is just gone, and place in a bowl. Let cool
for a few minutes. Add fish sauce, salt, lime juice,
and mix well. Add the mashed garlic/shallot, ground
coriander seed, toasted rice, ground hot chili,
chopped scallion, and lightly toss together with a
fork. Serve on a bed of lettuce leaves and garnish
with mint leaves.

This dish should be served with fresh raw assorted
vegetables such as: chunks of "yardlong bean", nappa
leaves (select the more tender inner leaves), lettuce
leaves (Romaine and other leave lettuces are
excellent), celery, and so on.

Translated and commented by: Padej Gajajiva
From: "Cooking Thai Food in American Kitchen" by
Malulee Pinsuvana.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini