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FareShare Gazette -- November 2008 Recipes

A thai recipe for FareShare Gazette -- November 2008 Recipes, made with Uncooked Jasmine Rice, Chicken Breast Minced, Lime Juice, Fish Sauce, and Cold Water. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1 lb
• 3 tbsp
• 2 tbsp
• 1/4 cup
• 1/2 cup
• 3/4 cup
• 1/4 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Cilantro for garnish

3. 3

   To serve

4. 4

   Fresh cabbage or lettuce, green beans and sliced cucumber

5. 5

   Heat a frying pan over medium high heat.

6. 6

   Add rice and cook, shaking pan continuously for 2-3 minutes or until rice is golden and toasted.

7. 7

   Remove from pan and cool completely.

8. 8

   Set aside.

9. 9

   Wipe out pan and heat over medium high heat.

10. 10

    Add chicken mince and cook, stirring frequently, for 2-3 minutes or until chicken is cooked and crumbly.

11. 11

    Stir in lime juice and fish sauce, garlic, chile, shallots and green onions; mix well. Cool.

12. 12

    Garnish with cilantro and serve with sliced fresh cabbage or lettuce, green beans and sliced cucumber.

13. 13

    Toasted rice adds the nutty flavor to dishes like Larb.

14. 14

    Heat up a pan or wok and add one or two tablespoons of uncooked rice.

15. 15

    Lower the heat and keep stirring to prevent burning.

16. 16

    Some rice will pop, like popcorn.

17. 17

    When done, it should be golden brown.

18. 18

    Remove the toasted rice from the pan and pour into a mortar.

19. 19

    In a saucepan, dissolve the sugar in the hot water, add the lemon rind and simmer for 2 to 3 minutes.

20. 20

    Pour over the softened gelatine; stir well to dissolve the gelatine then add the lemon juice.

21. 21

    Stir to mix.

22. 22

    Chill until the mixture is partially set (syrupy) then beat until it is frothy. Fold in the stiffly beaten egg whites.

23. 23

    Pile the mixture into serving dishes and chill until ready to serve.