What you'll need:
- 150 ml water
- 0,5 cube chicken stock
- 350 g (vegetarian) chicken mince
- 2,5 tbsp jasmine rice (for 2 tbsp roasted rice powder)
- 1 spring onion
- 0,5 red onion
- 4 sprigs cilantro
- 5 sprigs mint (about 20 leaves)
- 1,5 tbsp So Thai Fish Sauce
- 1,5 tbsp sugar
- 2 tbsp lime juice
- 1 tbsp ground chilli powder (Want it less spicy? use 1/2 tbsp)
- 1 baby romaine lettuce
- 2 sprigs extra mint
- 1 fresh red chilli (optional)
This is how you make it:
- Add 150 ml water and ½ chicken stock cube in a (stir-fry) pan and heat it over medium-high heat. Stir in the chicken mince until the chicken is cooked and the water has evaporated. This takes about 5 minutes. Then turn off the cooker and leave the chicken to cool.
- Meanwhile, make the roasted rice powder from the jasmine rice. Put the raw rice in a frying pan without oil and heat it over a low heat. Stir the rice regularly. When the rice is brown, it is roasted. Crush the roasted rice into a powder in a mortar and set aside.
- Take the cooled chicken mince and put it in a bowl. Cut the spring onion into rings, chop the red onion and finely chop the cilantro and mint leaves with a knife. Add this to the chicken together with the toasted rice powder, fish sauce, sugar and lime juice. Mix well and finally add the chilli powder.
- The most important step in this recipe: taste! Want the Laab a bit saltier? Then add some fish sauce. The sugar will make it sweeter (and less spicy if you accidentally used too much chilli powder).
- Prepare the plate. Spoon the Laab into the baby romaine lettuce leaves so that each lettuce leaf forms a bowl. Decorate with a little mint and fresh chilli pepper. Enjoyl! (ทานให้อร่อยนะคะ)