Laarb

The following is a recipe i wrote up a fair while ago for a website that never happened. Two things makes it not as good as originally intended.

1. One of the jokes doesn't work because i can't work out how to change the text colour on tumblr.
2. I lost my old picture, and have broken my camera for a second time, so i just stole someone elses picture from the internet.

It seems a shame to let it go to waste, so i cooked it again, checked if it was any good and now present it to you for your enjoyment...

This is quite good for poor people, unless they don’t have any of the ingredients, in which case it will be more expensive. If you have some of these things, or know you can get them, please read on. This dish is quite a treat; a pleasant mixture of textures and flavours.
I got this idea from a book I read on Thai food. The recipe is almost exactly the same but I changed the name and then put the real name in brackets afters.

Credit Crunch Thai Salad (Laarb really.)

There’s two ways you can cook this – the traditional Thai way or my way, but I like to think of it more as the not very good way or my way. The difference is in the way the meat is cooked, and it’s really just personal preference. For fairness sake I present both ways side by side, mine in black writing, and the original in a faecal brown.
Regardless of what way you choose, the ingredients are the same.

Pork mince, but please, not too much – you are getting a bit chubby, 100g
A couple of spoons of rice.
3 spring onions.
half a shredded little gem lettuce or some Chinese cabbage.
half a shredded carrot.
handfull of coriander.
A lime.
2 tbsp fish sauce.
a couple of squeezes of sriracha sauce.

Mine:

1. Get a pan on the hob and dry fry your rice. It will start to go golden and maybe fidget a little in the pan. Get it out and crush it up to a coarse texture in a pestle and mortar.

2. Pan back on, wait till it’s very hot, add oil and fry pork until browned.

3. Remove from heat and season with fish sauce and half a lime. I like to add the spring onion now because I despise raw onion.
4. In a mixing bowl, add the meat and springers, carrot and some of the toasted rice.
5. Add a little sriracha and then a little more fish sauce and lime until it tastes nice.
6. Add coriander and mix well, then serve on either a bed of gem lettuce or some finely chopped Chinese cabbage with the rest of the toasted rice on top.
7. Just really enjoy it.

Original:

1. Do the rice thing as above.
2. Marinate the pork mince in lime juice for a few minutes while you put a pan or wok on the hob. This starts to cook the pork instantly and ruins the texture.
3. When the pan is hot, add a few tablespoons of water to it and then add the pork. Try not to cry as the meat boils away to a concrete gray.
4. Follow the rest above

stolen.