Laotian Beef Lap Recipe
Recipe Ingredients
1 tbsp heaping raw rice
3 small dried red chilies
2 1/2 cup water
1 lb 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
1 nam pla or salt to taste
Recipe Preparation
Roast the rice in a dry frying pan over a medium flame until it is a
pale gold color. Transfer it to a mortar and pound it to the
consistency of corn meal. Roast the dry chilies in the same way and
pound them in the mortar.
Bring the water to a boil and add the lemon grass and the beef,
stirring until the meat changes color. 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). Sprinkle lemon juice all over and mix to blend well.
Finally add salt or nam pla to taste and garnish with the remaining
mint leaves. Serve with plain boiled rice.
From: PEARL S. BUCK'S ORIENTAL COOKBOOK, SBN671-21366-0 Simon and
Schuster, New York. 1972 Posted by: Karin Brewer, Cooking Echo, 7/92
Servings: 6
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Laotian Beef Lap Recipe - Recipes 4u
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