World on a Plate: Thai
NZ Herald
By Maneeka Campbell
Maneeka's laab setthee recipe
Thai community leader Maneeka Campbell will be prepares a classic Thai dish, laab setthee. Traditionally eaten as a snack or part of a main course, Maneeka says, "my family likes to spoon the mixture into fresh lettuce leaves".
Ingredients
| 227 g | Ground pork, or chicken (Main) |
| 1 Tbsp | Rice (Main) |
| 1 | Shallot |
| ½ | Lime juice |
| ¼ Tbsp | Ground dried chilli |
| 2 Tbsp | Fish sauce (Main) |
| 3 | Spring onions |
| 1 to taste | Thai mint leaves |
| 1 to taste | Coriander |
| 1 | Cucumber |
| 1 | Cabbage |
Directions
- To make ground toasted rice, place uncooked rice in a dry wok or frying pan over medium-high heat.
- As the rice heats up, shake the pan back and forth or stir with a spoon.
- After a few minutes, the rice will turn a light golden brown and will begin to pop (like popcorn).
- When it begins to pop, transfer the rice to a coffee grinder or pestle and mortar. Grind down to a coarse powder.
- Place the ground pork (or ground chicken) in heated pan and stir until cooked.
- Turn off the heat and add the ground toasted rice, shallot, lime, fish sauce, chopped spring onions, mint leaves and coriander.
- Gently toss the mixture. Serve with sliced cucumber and sliced cabbage.