烤米粉
Roasted rice (khao koor in Thai language) is perhaps most famously used inLarb Gai（辣鸡）, a delicious dish served throughout Thailand and becoming very popular in Thai restaurants around the world.
This simple ingredient adds a complex aroma, flavor and texture. It's just white rice, toasted in a dry wok (releasing a wonderful smoky aroma), then pounded in a研钵和研杵to create a mixed texture of fine and rough powder (see photo below).
考尔（Khao Koor）在泰国几代人使用，吸收了菜肴的味道，使其略带脆脆。
我们的Khao Koor是Premium Hand Brand的最高规格。非常方便，并以应有的方式做出。
如何在家里做Khao Koor：获取中等大小沃克或煎锅很热，并添加几汤匙未煮过的汤匙茉莉香米。Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill, or a mortar and pestle. Don't grind it too fine--the powder should retain some "texture").
包装在一个漂亮的玻璃罐中，手工品牌。成分：大米。所有自然，没有防腐剂。
泰国的产品。
Khao Koor in Action
另请参阅下面的链接，与使用Khao Koor的LARB食谱的其他版本。
同样为了方便起见，这是一个link to our entire Thai Street Vendor Video Series。
瀑布牛肉，'neua yang nam tok'
在泰语中，Nam Tok是一个瀑布。这道菜通常是用烧烤（果汁滴在木炭上的）煮熟的，因此您也可以油炸或烤牛肉。它应该熟悉熟悉。请参阅我们的街道供应商视频左下方，一位人行道厨师准备它。
We also offer:instant nam tok mixand妈妈即时namtok面条。
A great dipping sauce to serve with this beef is made with ourNamprik Thai Tae。
Beef Larb
We love the flavor of flank steak, oddly one of the least expensive cuts. On a 900 lb black angus steer, you'll be lucky to get just two decent flank steaks, yet you can find this rare cut in good butcher shops for a price lower than more common steaks. Some people say flank is tougher, thus the lower price. We think flank offers the most delicious flavor, and it's a perfect match for spicy Thai food.
Flank is the perfect choice for the道燃烧器。We had fun cooking two flanks over just a dozen hot briquets.
要获得最佳味道，请用木炭煮肉。尽管我们最喜欢侧翼牛排，但还有其他切割效果很好，例如那些脂肪浓厚的牛排。当脂肪滴入您的木炭上时，您会听到弹出声，并看到火在上升（这个名字哭了老虎的来源）。
老挝风格的牛肉沙拉，“ pra nuea”
Thai restaurants around the world sell larb (also spelled laab) in various styles, usually with ground chicken“ Larb Gai”or猪肉“ Larb Moo”。我们的老挝版本用稀有的瘦牛肉制成，非常出色，因为肉在酸橙汁中浸泡/厨师几个小时，然后在煎锅中短暂完成，使其具有特别的酸味。结合葱，切成薄片的柠檬草，鱼露和辣椒，它们都很好地融合在一起。这也很健康。您可以用猪肉，鸡肉，虾或龙虾制作相同的版本。
泰国辣鸡肉和烤米饭，'larb gai'
This is one of our all-time favorite Thai dishes, and it is a very common dish served throughout Thailand as well as Laos. It's quick to make and often extremely spicy, but the lime juice and mint leaves make for an exotic and splendid combination.
它可以在美国的泰国餐厅菜单上找到为“鸡肉沙拉泰式风格”，这可能是这道菜的最佳描述。
Larb is pronounced "lawb" and that means salad. It can be made with beef (lawb nuea) or pork (lawb muu) instead of chicken.
Larb with Glass Noodle & Minced Pork, 'Larb Woonsen Moo Sap'
If you like spicy Thai food, chances are you will love larb. This is a really tasty summer salad especially if served over a bed of leafy greens together with fresh green beans. In Thai language, larb is in the category of salad. Often enjoyed with beer--ask an alcoholic in Thailand what food they like with a strong Thai lager beer, and they might mention larb. Perhaps the most common isLarb Gai（鸡肉）or pork. It's a one-dish meal or it can be served with rice. We like this version with beanthread noodles (also called glass noodles). Made from ground mungbean flour, these clear noodles soak up the flavor of the spices. We also have a素食的食谱Larb Woonsen。新食谱：Larb Woonsen在春卷包装纸中。
Grilled Meat Dipping Sauce, 'Nam Jim Jeaw'
Nam Jim Jeaw is a popular sauce for grilled meat. We offer a packaged "E-San Sauce" (see below) which is the same thing, so now you can make it from scratch. The flavor is unique, smokey from the roasted rice, sweet, spicy and sour.
Nam Jim Jeaw配上烤猪肉，烤鱼，烤鸡orbbq beef。Also goes well with泰国粘米。
我们现在提供Namprik Thai Tae，您可能同样喜欢的类似蘸酱。
Larb Woonsen在春卷包装纸中
由所有天然稻米制成的新鲜春卷是一种真正的享受，但在泰国很少发现，这更多是越南食谱。滚动正宗的泰国在新鲜的春卷包装纸中，我们最近提出了一种创新，我们知道如果您喜欢泰国食品，您会喜欢它。不需要蘸酱，只需遵循食谱即可享用。
Thai Vegetarian Larb Woonsen, 'Larb Woonsen Jae'
我们发现很难享受真正的素食泰国食品fish sauce;但是，我们绝对喜欢这个素食的素食食谱。确实需要一些时间来准备，但结果既营养又美味。不管是否素食，您也会喜欢这个优雅的食谱。我们也有一个Larb Woonsen的非素食食谱。
