I gotta share this with everyone, as I have had several requests to share the larb recipe. I made this up just utilizing my knowledge of flavor profiles within Southeast Asia at large, feel free to experiment and adjust flavors. This is also a big batch. Adjust up or done at will. 3# ground turkey 1 C. roasted UNSALTED peanuts, crushed 4-6 cloves garlic, sliced thin 1 stalk of lemongrass, trimmed and VERY thinly slices Brown turkey and remove from the pan. Lower pan to medium high. Add peanuts first and toast lightly. Add lemongrass and garlic, sweat but dont brown. Add turkey back to pan, incorporate all. Turn pan back on HIGH and add the following sauce (stir together and dissolve sugar before adding to pan) 1/2 C. fish sauce (nam pla...VERY salty by itself, hence the low salt tamari) 1/4 C. low sodium tamari (wheat free soy sauce...deeper and bolder, less salt) 1/4 C. DARK brown sugar 1 Tbls. ground black pepper 2 tsp. ground white pepper juice of two limes Once liquids are stirred together and the sugar is well dissolved, add to SCREAMIN hot pan and work off about half of the liquid while incorporating and coating the turkey mixture. Take off heat, and serve with rice and vegetables...and dont forget the leaf lettuce for wrapping the larb. I used red oak leaf, butter lettuce works great as well.
Posted on: Sat, 28 Jun 2014 20:16:16 +0000
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