Name: Laotian Beef Lap
Ingredients: 1 tb Heaping raw rice; 3 sm Dried red chilies; 2 1/2 c Water; 1 lb Ground round or ground sirloin; 1 ts Dried lemon grass or:; 1 ts Grated lemon rind; 1 lg Yellow onion, chopped very fine; 3 Fresh green chilies, chopped fine; 1 lg Green pepper, seeded and chopped; 1/4 c Mint leaves (about 30); 3 tb Lemon juice; Nam pla or salt to taste

The excellence of the Apostles' evangelism was found in the reality that they were “filled with the Spirit” (Ac. 4:7). That means they were bold, self-controlled, gentle, fearing God and not man, peaceful, faithful and wise – ultimately demonstrated by making the discussion not about themselves, but rather Jesus Christ. They drove the conversation to the tip of the spear, displaying the highest good and greatest love possible, by proclaiming their Savior and the desire for evil men to be saved. For them, it wasn’t about winning approval or even an argument for their own glory, but winning lost souls to Jesus Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Lao	Laos, Beef	6	Servings

INGREDIENTS

1	tb	Heaping raw rice
3	sm	Dried red chilies
2 1/2	c	Water
1	lb	Ground round or ground sirloin
1	ts	Dried lemon grass or:
1	ts	Grated lemon rind
1	lg	Yellow onion, chopped very fine
3		Fresh green chilies, chopped fine
1	lg	Green pepper, seeded and chopped
1/4	c	Mint leaves (about 30)
3	tb	Lemon juice
		Nam pla or salt to taste

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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