Laab Nuea (ground Beef Salad)

[Four degrees of biblical foolishness:] The first degree is the Simple or Naive Fool, who is unthinking, gullible. He lacks the most basic understanding of moral cause and effect. The second degree is the Self-Confident Fool. He is known by his stubbornness, and by his big mouth. The third degree is the Committed Fool, who has decisively rejected wisdom, and instead pledged his allegiance to destructive ideas and behaviors. The fourth degree or terminal stage of Character Deficiency Syndrome is reached by the Scornful Fool, a mocker who is openly contemptuous of spiritual truth and moral righteousness.

Gary Nation

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood	Thai	Beef, Salads, Thai	4	Servings

INGREDIENTS

1	lb	Ground beef
1/4	c	Lime juice
2	T	Fish sauce, nam pla **
1/2	t	Galangal powder, kha pon **
6		Shallots, thinly sliced
2	T	Scallion, spring onion
		chopped
2	T	Cilantro leaves, chopped
2	T	Ground roasted sticky rice**
1	t	Thai red chili pepper
		ground prik khee no pon
15		Mint leaves

INSTRUCTIONS

Description: The blend of fresh herbs and lime juice makes this salad
very refreshing. This laab recipe was taken to Bangkok by the people
of the Northeast and is one of the favorite dishes of Thailand. Other
meats such as chicken or pork can also be used.  Directions: Combine
the ground beef with the lime juice, fish sauce,  galangal powder and
shallots. Heat a skillet and cook the ground beef  mixture on
medium-high heat for 5 minutes or until the beef is cooked.  Remove the
skillet from the heat and add the chopped green onion and  cilantro and
the ground roasted rice. Mix thoroughly so that  everything is well
combined. Remove to a serving plate, spoon the  ground pepper on the
side of the plate if desired, and garnish with  the mint leaves. Serve
with an accompaniment of raw vegetables, such  as long string beans or
snake beans, sliced cabbage, green leaf  lettuce/Chinese lettuce, basil
leaves, and swamp cabbage or spinach.  ** TERMS Roasted sticky rice:
Prepared by adding raw sticky rice to a  hot skillet and cooking until
it is golden brown. Add a tablespoon of  water to the pan at occasional
intervals. Grind in a mortar with a  pestle if ground roasted sticky
rice is needed. Galangal (kha): A  relative of the ginger root,
galangal is pale yellow and has a  unique, delicate flavor. Fresh young
ginger root, but not dried  ginger, is an adequate substitute, but does
not properly replace the  unique flavor. Fish sauce (nam pla): A salty,
pale brown liquid used  widely in Thai cooking, this is made from
fermented small fish or  shrimp. The fish are salted and fermented in
jars and then the liquid  is collected. It adds salt to many dishes and
is essential for  authentic Thai flavors--and is available from Asian
food stores.  Typed from: "Thailand, the Beautiful Cookbook.", ISBN
0-00-255029-6. A  large coffee table pictorial book, full of lovely
pictures,  descriptions, information and recipes. Typed by Dale/Gail
Shipp,  Columbia Md.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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