| 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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