How To make Laab Nuea (Ground Beef Salad)
1 lb Ground beef
1/4 c Lime juice
2 tb Fish sauce (nam pla) **
1/2 ts Galangal powder(kha pon) **
6 Shallots, thinly sliced
2 tb Scallion (spring onion),
- chopped 2 tb Cilantro leaves, chopped
2 tb Ground roasted sticky rice**
1 ts Thai red chili pepper,
- ground (prik khee no pon) 15 Mint leaves
Description: The blend of fresh herbs and lime juice makes this salad very refreshing. This laab recipe was taken to Bangkok by the people of the Northeast and is one of the favorite dishes of Thailand. Other meats such as chicken or pork can also be used. Directions: Combine the ground beef with the lime juice, fish sauce, galangal powder and shallots. Heat a skillet and cook the ground beef mixture on medium-high heat for 5 minutes or until the beef is cooked. Remove the skillet from the heat and add the chopped green onion and cilantro and the ground roasted rice. Mix thoroughly so that everything is well combined. Remove to a serving plate, spoon the ground pepper on the side of the plate if desired, and garnish with the mint leaves. Serve with an accompaniment of raw vegetables, such as long string beans or snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil leaves, and swamp cabbage or spinach. ** TERMS Roasted sticky rice: Prepared by adding raw sticky rice to a hot skillet and cooking until it is golden brown. Add a tablespoon of water to the pan at occasional intervals. Grind in a mortar with a pestle if ground roasted sticky rice is needed. Galangal (kha): A relative of the ginger root, galangal is pale yellow and has a unique, delicate flavor. Fresh young ginger root, but not dried ginger, is an adequate substitute, but does not properly replace the unique flavor. Fish sauce (nam pla): A salty, pale brown liquid used widely in Thai cooking, this is made from fermented small fish or shrimp. The fish are salted and fermented in jars and then the liquid is collected. It adds salt to many dishes and is essential for authentic Thai flavors--and is available from Asian food stores. Typed from: "Thailand, the Beautiful Cookbook.", ISBN 0-00-255029-6. A large coffee table pictorial book, full of lovely pictures, descriptions, information and recipes. Typed by Dale/Gail Shipp, Columbia Md.
How To make Laab Nuea (Ground Beef Salad)'s Videos
SPICY THAI BEEF SALAD YUM NEUA - Not to be confused!
This is one of my all-time favourite salads – albeit no lettuce (thank goodness) Spicy Thai Beef Salad Yam Neua is really easy to make, huge on the flavours of Thailand, sweet, sour, salty with a little bit of heat. NOT to be confused with Nam Tok Neua which is similar but using mint leaves and ground toasted rice powder. This Spicy Thai Beef Salad is a superb dish in its own right. As a summer dish beef grilled over charcoal takes this to another level. Here I will show you how to make Spicy Thai Beef salad at home.
Many internet Chef’s confuse Spicy Thai Beef Salad, Yum Neua and Nam Tok Neua – they add the mint leaves and toasted rice powder and pass it off – well I will show you how to make Yum Neua at home with no confusion!
NOTE: There is a sound issue - SORRY GUYS! Music a little loud and the kitchen fans..... recipe good though!
#thaispicybeefsalad #beefsalad #yumneua
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Bustin’ A Gut
350 g Beef / Steak
3 tbsp Seasoning Soy sauce
Ground Black Pepper
Cucumber cut as desired
2 Tomato sliced top to tail
1 onion or Shallots sliced
Chinese celery diced
Spring onion diced
Cilantro / coriander diced
4 Bird’s Eye Chili
2 tbsp Fish sauce (Nam Pla)
2 tbsp Lime juice
Garlic
1 heaped tbsp Palm sugar
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Laab Beef-Lao Beef Salad ລາບຊີ້ນ-ลาบเนื้อ
Hi everyone!!! We wanted to start off the new year by sharing a recipe for Laab. Laab or Larb is considered a very popular Laotian and Thai dish. Laab means good luck or propersity so that is why we wanted to shared this recipe with you in the hopes of bringing everyone good luck and prosperity for this new year. Happy New Year everyone!!! May we all be blessed this year!!!
Laab Beef and Tripe Recipe:
1lb. of beef
1/2 tripe
1 tsp salt
1 1/2 crushed red peppers
1 1/2 toasted ground sticky rice
3 tbsp fish sauce
1 1/2 lime
slice green onions and cilantro
4-5 mince kaffir lime leaves
1 handful of mint leaves torn
Beef Soup with Enoki mushrooms and tripe:
1-1 1/2 litters of water
1 whole onion
1 lemon grass stalk
2-3 ginger slices
2-3 galanga slices
1 tsp of salt
1-2 tsp of fish sauce (optional, per your taste)
1/2 lb of beef sliced
1/2 enoki mushrooms
1/4 cooked slices of tripe (optional)
slice green onions and cilantro
4-5 mince kaffir lime leaves
#laab #larbbeef #laobeefsalad #laabbeef #larbseen #laofood #laocuisine #laocomfortfood
LAAB NAMTOK/thai recipe
#laabnamtok #thaicucina
Thai Beef Salad & Thai Glass Noodle Salad (Yum Woon Sen) - Marion's Kitchen
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Lao Beef Salad Lap Ngoua: The Best Dish of Laos - Morgane Recipes
This “Lap Ngoua” beef salad is the best dish in Laos, it is the emblem of its gastronomy. It is full of flavors and freshness. I’m going to show you a simplified version to initiate you or encourage you to make it more often.
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Music: Sunshine on Sand - Unicorn Heads
Ingredients for 4 people
500g tender beef
30g sticky rice
30g shallots
1 lemongrass
5 kaffir lime leaves
5g galangal
Sweet or hot chilies
2 spring onion
4 mint sprigs
15g cilantro
½ tsp salt
2 tbsp fish sauce
2 tbsp lime juice
Larb 1 (old version) - Hot Thai Kitchen!
This is an old recipe, for a new and improved version, see this video!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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