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Ingredients
1 pound extra-lean chicken or turkey, ground
2 tablespoons lime or lemon juice
½ teaspoon salt
1½ tablespoons fish sauce
½ teaspoon crushed hot pepper, optional
1 teaspoon galangal powder
2 kaffir lime leaves, minced
1 tablespoon rice powder
1 stalk scallion, chopped
½ cup cilantro, chopped
½ cup mint, chopped
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Method
Rice Powder (Koa Kore)
½ cup plain uncooked rice
Put the uncooked rice in an old unwanted
pan. Place on top of the stove on high heat. Stir and
shake the pan occasionally until the rice is dark brown,
8 minutes. Let it cool for 10 minutes. Transfer to a coffee
grinder and grind until it turns to powder, about 15 seconds.
Store in an airtight container for few months or refrigerate
for a year.
Makes 1/3 cup
Cook the chicken in nonstick wok (do not
use oil) on medium heat.
Stir constantly until the chicken is just about cooked,
about 10 minutes.
Do not brown or overcook.
Transfer to a large mixing bowl and let
cool for 10 minutes. Add lime juice, salt, fish sauce,
pepper, kalanga powder, kaffir lime leaves, and rice powder.
Crumble the meat with both hands (use gloves if desired)
and mix well.
Add scallions, cilantro, and mint. Mix lightly so as not
to bruise the herbs.
Accompany with fresh vegetables and serve with sticky
rice.
Serves 2
Chef’s Quote
Lob is a traditional Laotian dish. We serve lob on holidays
and special occasions. It is one of the few dishes that
is served with wine. Lob can be made with chicken, fish,
duck, and wild game. The most common lob is beef. It is
always served with sticky rice and accompanied with fresh
and bitter vegetables such as lettuce of any kind, green
cabbage, Chinese cabbage, bok choy, cucumber, cauliflower,
radish, long green beans, watercress, mustard greens,
broccoli rape, escarole and grilled bitter melon. - Penn
Hongthong
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