lime juice – Mado Food

Larb Gai (Spicy Minced Chicken Salad)

Servings: 4
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This warm Laotian salad served on a bed of cool crisp lettuce is salty, sweet, sour and hot. Ground roasted rice gives it a delectable nuttiness.

1 tbsp raw Thai jasmine rice

1 lb ground chicken

1/3 cup lime juice

2 tbsp vegetable oil

1 tbsp minced shallot

2 green onions, chopped

1- 1 1/2 tsp chili flakes

2 tbsp chopped coriander

2 tbsp chopped mint

1/4 cup fish sauce

4 Romaine or leafy lettuce leaves

4 wedges cabbage

4 Yard-long beans or 12 green beans, trimmed

In a small dry frying pan on high heat, saute rice grains 2-3 minutes or until golden brown. Transfer to small bowl and cool. Grind finely in a coffee grinder or spice mill.

In a medium bowl, combine ground chicken with 2 tbsp of the lime juice.

Heat wok on high heat. Add oil, swirl around sides of wok. Add chicken and stir-fry until no longer pink about 4 minutes. Transfer to medium bowl. Add ground roasted rice, shallots, green onion, chili flakes, coriander, mint , remaining lime juice and fish sauce. Mix well.Arrange lettuce leaves on serving platter and place chicken mixture on top. Arrange cabbage wedges and green beans around the chicken.

You’ll find fresh tomatillos at Farmers’ Market now, wrapped in their papery husks. Inherently sour, tomatillos make a piquant salsa that can still take a squeeze or two of lime juice. A wonderful item to can. Simply multiply by 6 to create a large batch that will keep your pantry full of salsa all winter long.

2 tbsp coconut oil

½ red onion, chopped

1 large garlic clove, chopped

12 tomatillos, quartered

½ tsp salt

¼ cup water

1-2 tsp dried chili flakes

1 tbsp sugar

2 tbsp fresh lime juice

¼ cup chopped fresh cilantro

Heat oil in a medium saucepan and saute onion and garlic until soft and fragrant. Add tomatillos, salt, water and chili flakes and simmer 10 minutes, covered until tomatillos turn light green and sauce thickens. Season with lime juice and garnish with cilantro. Makes 1 cup.