[曼谷] 藍象學院做泰國菜(4)

BLUE ELEPHANT COOKING SCHOOL & RESTAURANT 

Laab Kai (Spicy Chicken Salad) 

Recipe for making "Laab Kai" (Spicy and Sour Chicken Salad) 

Ingredients 
80 grams        minced chicken (minced pork can be used)  

2 cms.            galangal (finely chopped) 
2 pieces         shallot (thinly sliced) 
1 stem            spring onion (chopped) 
6 pieces         mint leaves (hand-torn) 
1 stem            lemongrass (finely sliced) 
2 leaves         Thai saw coriander (finely chopped) 
1 leaf              kaffir lime leaf (remove stem and finely sliced) 
2 tablespoons chicken stock 

Seasoning
1 teaspoon             sugar 
1/2 tablespoon fish sauce 
1 tablespoon          lime juice 
1 1/2 tablespoon roasted sticky rice (ground) 

(Dry roast the raw sticky rice without oil with lemongrass, and pandanus leaves until the sticky rice turns brown and aromatic, roughly grind it, set aside)

1/2 teaspoon         chilli powder 

Method 
1. In a saucepan on a medium heat: add chicken stock, and minced chicken. Add chopped galangal. 
2. Stir minced chicken until cooked through. Remove excess stock. 
3. Remove from the heat and add herbs and all seasoning to taste. Serve with sticky rice 

Extra recipe (for making "Khao Niew" (Sticky rice)) Ingredients 
200 grams sticky rice (also called glutinous rice) 
1 leaf  pandanus leaf 

Method for "Khao Niew" (steam sticky rice) 
1. Wash the sticky rice and soak it in water for 3 hours. Then wrap with a thin sheet clothe and steam in a steamer for 30 minutes. 
2. (In case of time limit, sticky rice can be soaked in hot boiled water for 30 minutes.)