泰国辣鸡肉和烤米饭，“ larb gai”

您会加入柠檬草还是gal味？

可以通过简单地烹饪未煮未煮过的白米饭来制作烤米粉。一旦褐色，只需将其放入自封袋中，然后将其砸碎至所需的质地。

这是我最喜欢的泰国菜之一，我可能每周吃一次……这是我的“减肥食品”。它有两件事没有提及：1。没有米饭很棒，就像鸡肉沙拉独立一样，使它成为一种罕见的“低碳水化合物”泰式餐！2.几天后的冰箱里，这真是太棒了，所以剩菜总是很棒。我是航空公司的飞行员，我最喜欢在中途公路上做的事情是在Google和Yelp上查看餐厅评论，找到当地的泰国餐厅并尝试他们的食物后，几乎走了。然后回家自己做变种。因此，我在整个美国的数百家餐馆里都有大多数“标准”菜肴，因此，这些菜肴的各个地方都有相当广泛的数据库，尽管我不是一个很好的来源实际泰国的真实性。作为LAAP或LARB的伟大爱好者，我会同意其他海报，这是一个很好的食谱，您不会出错。但是，我也会同意香菜/姜评论上的上述海报。根据对许多食谱的评论，我想薄荷的使用可能是更“真实的” 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

如果您想真实，请不要弄乱此食谱，它的位置。新鲜的薄荷和辣椒是这场演出的明星，所以不要害羞。保罗。英国

这个食谱缺少两种非常重要的成分！我做了很多次，并在泰国餐厅吃了很多次。如果您添加非常切碎的柠檬草和Kaffir Lime离开，它将此食谱放在顶部！如果您喜欢它的书面方式，那么这些芳香成分的添加是天堂。您可能只会在亚洲市场找到它们。

Larb可以冷冻吗？

这是一个很好的食谱，非常简单。

Misha-我根本没有尝试过冻结LAAB。但是您也许可以尝试自己看！

确实是泰国神。我刚刚添加了一些瘀伤，切碎的柠檬草茎和少许泰式酱汁（1汤匙），以增强调味料的甜酸元素。除干辣椒片外，我还使用了一些新鲜的泰国辣椒。就像食谱表明它不是有限科学的那样，您可以适应自己的口味。好吃！

我完全按照书面形式制作了这个食谱，我发现即使对我（喜欢热/辣和泰国辣椒），两汤匙辣椒太热了。我想知道应该是茶匙吗？