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-> [Asian, Beef, Laotian, Thai] -> [Laotian beef lap Recipe] |
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Laotian beef lap
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| Artist: |
_ |
| Categories: |
Asian, Beef, Laotian, Thai |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Heaping raw rice | | 3
| small | Dried red chilies | | 2 1/2
| cup | Water | | 1
| lbs | Ground round or ground | | | -sirloin | | 1
| tsp | Dried lemon grass or: | | 1
| tsp | Grated lemon rind | | 1
| large | Yellow onion, chopped very | | | -fine | | 3
| | Fresh green chilies, chopped | | | -fine | | 1
| large | Green pepper, seeded and | | | -chopped | | 1/4
| cup | Mint leaves (about 30) | | 3
| tbsp | Lemon juice | | | Nam pla or salt to taste |
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Procedures:
| 1 | Roast the rice in a dry frying pan over a medium flame until it is a pale gold color. | | 2 | Transfer it to a mortar and pound it to the consistency of corn meal. | | 3 | Roast the dry chilies in the same way and pound them in the mortar. | | 4 | Bring the water to a boil and add the lemon grass and the beef, stirring until the meat changes color. | | 5 | Drain the meat and place in a serving dish with the rice, dried chilies, onions, fresh chilies, green pepper, and the mint leaves (reserving some of the mint for garnish). | | 6 | Sprinkle lemon juice all over and mix to blend well. | | 7 | Finally add salt or nam pla to taste and garnish with the remaining mint leaves. | | 8 | Serve with plain boiled rice |
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