#laab

LAAB ZERO RMX: A Comics Magazine Hacking Pop Culture

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volt laab (vagy laap) ami egy thai street food, daralt malac meg egy rakat fuszer/zold fuszer altalaban egy salata levelbe tekerve. savanyut nem szoktak hozza adni de en csinaltam mert miert ne.

maradt meg a palak paneerbol egy kis paneer, ugyhogy csinaltam hozza egy kis coconut curry-t.

mar reg ota akartam gyozat csinalni, rogton ketfele keppen mert lattam ezt a videot. mondjuk nagy kulonbseg nincs a ketto kozott az egyiknek kell kemenyitot rakni a gozolo vizebe, igy lesz egy ropogos "szarny" korulotte. nem mondom hogy sokszor fogok csinalni mert azert ehhez kell ido, foleg ha a teszta is hazilag keszul. ez volt a fele, a masik fele ment a fagyasztoba.

kaposztas cvekedli my beloved

felfedeztem hogy az azsiai boltban lehet kapni pork belly nyesedeket ami gyakorlatilag boros zsir, raadasul piszkosan olcson, 60 deka volt 1.31. meg is vettem jol, lett belole vagy 3 deci zsir meg egy kis tepertokrem zsuzso szuper kenyerenek az utolso szeleteivel.

Larb, a boldly flavoured Laotian dish, often combines minced chicken, minced pork or other minced meat with dried chillies, spring onions, shallots, fish sauce, lime, fresh herbs and nutty toasted rice, which you can make yourself or find at Asian markets. 

The dish also works with fish. In this quick fish version with raw salmon - thinly sliced, then topped over with the tossed herbs and dressing with gentle sprinkle of toasted rice. Serve with sticky rice, small wedges of green cabbage, cucumber spears or lettuce leaves.

DRESSING

1 Tbsp fish sauce

1 ½ Tbsp Lime juice

1 small clove garlic, finely grated

pinch salt

1-2 tspn sugar

Tbsp paedek (optional)

2 stalks of lemongrass, very thinly sliced

Desirable amount of Chilli flakes, to taste

Salad

175g sushi-grade raw salmon

3 sprigs coriander

3-4 leaves sawtooth coriander

4 stalks of spring onion, chopped

2 kaffir lime leaves thinly sliced

Handful of mint leaves

2 Tbsp red onion or shallots, short julienne

3 birdseye chillies, chopped

1 Tbsp toasted rice powder

METHOD

Make the dressing: Combine all ingredients in a small bowl and set aside.

Assemble:

Slice the salmon thinly and arrange the pieces flat on a plate, making sure the pieces are touching.

Combine the herbs, onion and chillies in a small bowl.

Stir the toasted rice powder into the dressing, then pour most of the dressing over the herbs, reserving a little bit for a final drizzle.

Toss the herbs and place on top of the salmon, arranging it however you like. Pour the reserved dressing over the rest of the salmon - you don’t need to use all of the dressing if it looks like too much; you can always add more later.

Garnish with some extra herbs and red onion, then serve immediately. 

(The lime juice will continue to cook the salmon like a ceviche if you don’t serve it quickly, so don’t assemble the dish until ready to serve!)