泰国辣鸡肉和烤大米，'滞后盖'

你加的是柠檬草还是高朗?

炒米粉可以通过简单的烹饪将生的白米炒熟制成。一旦它变黄了，就把它放进自封袋，然后按你想要的质地粉碎。

这是我最喜欢的泰国菜之一，我大概一周吃一次……这是我的“减肥食品”。有两件事是它没有提到的:1。不加米饭也很棒，就像单独的鸡肉沙拉一样，让它成为一种罕见的“低碳水化合物”泰国餐!2.几天后从冰箱里拿出来的味道棒极了，所以剩菜总是很棒。我是一名航空公司的飞行员，我最喜欢在中途停留时做的事情就是在谷歌和Yelp上看完餐厅评论后四处走走，找到当地的泰国餐厅，品尝他们的食物。然后回家自己做。正因为如此，我在美国各地数百家餐厅里吃过大多数“标准”菜肴，所以我有一个相当广泛的数据库，可以了解这些菜肴在各地的不同，尽管我在泰国不是一个很好的正宗来源。作为一名Laap或Larb的爱好者，我同意其他海报上的说法，这是一个相当好的食谱，使用它不会出错。 However, I'll also agree with an above poster on the cilantro/ginger comment. Based on a review of quite a few recipes, I'd guess that the use of mint is probably the more "authentic" larb. But mint seems to be hard to get in the US in any quantity, and is expensive...At my grocery I'd have to pay $10 for enough mint for larb gai for 5, while enough cilantro is just 0.50 cents. I have to say that probably 70% of the time I order this dish it shows up without ANY mint, but instead shredded ginger and cilantro. While cilantro/ginger may not be as authentic as mint, it CERTAINLY makes a nice "larb"--my kids literally ask for this in their lunchboxes for school when I make it. So I thought I'd throw in the "alternative" version: Larb Gai with Cilantro and Ginger 1. 3 cups chopped chicken (2-3 breasts food processor rough cut, cook in 1qt boiling water briefly then scoop out... save liquid for soup!) 2. 1cup sliced shallots or (tasty but not as "true") purple onions or sweet onions. 3. 1 cup chopped cilantro. 4. 1/4 c thinly julienned or shredded ginger. Dont grate it fine. 5. Mix all with 3T lime juice and 2-3T fish sauce, sprinkle on 2T ground rice powder. I let folks add the dried chile at table to taste. Here's something I do that I've never seen in restaurant but like for longevity: After scooping lightly boiled chicken from water, QUICKLY blanch the shallots/red-Onions and the ginger, like 5 seconds only, then remove. For cilantro, literally hold stems and just dunk in the water...it wilts a bit but is good in the salad. When you serve it, just chop some fresh cilantro and toss in also. The advantage of this is threefold: first, the entire salad has been "pasteurized" and will last in fridge for 1.5 weeks, AND will last in a school lunchbox with just an ice pack. Second, the harsh bite of the ginger and shallots is just SLIGHTLY tamed, making this a much more approachable dish to a guest not wanting to eat a cup of raw shallots (which let's face it is 90% of American non-Thaifood-lovers). Third, you have just created a quart or so of FANTASTIC soup stock, and if you toss back in some of the chicken you can have Thom kha gai in like 3 minutes more. Instant meal of soup and salad, comprising two of the most favorite and well known dishes, it's a great way to introduce friends to Thai cooking! Kudos to ImportFood again for my favorite site on the internet, your outstanding videos, and the smoothest and most likable narration voice in the biz

如果你想要正宗的，那就不要乱动这个食谱，它很正确。新鲜薄荷和辣椒是这场秀的主角，所以不要羞于使用它们。保罗。英国

这个食谱缺少了两种非常重要的食材!我做过很多次，也在泰国餐馆吃过很多次。如果你加入切碎的柠檬草和青柠叶，就会把这个食谱加在上面!如果你喜欢它的写作方式，它就是天堂加上这些芳香的成分。你可能只会在亚洲市场找到它们。

Larb可以冷冻吗?

这是一个伟大的食谱和非常简单。

米沙-我从没试过冷冻我的实验室。但你也许可以试着自己去看看!

神圣泰国的确。我刚刚添加了一些瘀伤和非常精细切碎的柠檬草秆和一点垫泰式酱（1汤匙），以增强敷料的甜味和酸性元素。除了干辣椒片外，我还使用了一些新鲜的泰式辣椒。就像食谱一样表明它不是一个有限的科学，你可以调整你的口味。好吃！

我完全按照食谱做了这个食谱，我发现即使对我(喜欢辣/辛辣和泰国辣椒)来说，两汤匙的辣椒粉也太辣了。我想知道它是否应该是一茶匙?