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Hot Thai Kitchen - Laab And Sticky Rice - Part 2

PailinsKitchen's picture
Learn how to cook Thai food the real way with a real Thai. I was born and raised in Thailand, and I lived there for 20 years. I have always been obsessed with food and can't think of a life without it, so I went and got a nutrition degree in Canada, cooked in a few professional kitchens, and then off to culinary school in San Francisco. I am passionate about my culture, particularly its food, and I want to share it with the world. That's why I'm here. I hope you enjoy it as much as I do making it. Kob kun ka (thank you)
  Toasted ground rice 1 Tablespoon
  Ground pork 1 Pound, seasoned with tiny bit of fish sauce
  Shallot 1 Large, finely sliced
  Cilantro 1 Tablespoon, chiffonade
  Mint 1 Tablespoon, chiffonade
  Fish sauce 10 Tablespoon
  Lime juice 3 Tablespoon
  Chili powder 1 Teaspoon ((or to taste))
  Iceberg lettuce 1 Cup (16 tbs), chiffonade

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Watch "Hot Thai Kitchen - Laab and Sticky Rice - Part 1" for the complete list of ingredients and cooking method.

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