Recipes Included On This Page Larb Gai (Spicy Chicken Salad) Lemon Snow Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Larb Gai (Spicy Chicken Salad) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons uncooked jasmine rice -- see note 1 pound chicken breast -- minced (about 500g) 3 tablespoons lime juice 2 tablespoons fish sauce 1 garlic clove -- minced 1 small red chile -- seeded and finely chopped 4 Asian shallots -- peeled and thinly sliced 3 green onions -- trimmed and sliced 1 cup mint leaves -- torn Cilantro for garnish To serve: Fresh cabbage or lettuce, green beans and sliced cucumber Heat a frying pan over medium high heat. Add rice and cook, shaking pan continuously for 2-3 minutes or until rice is golden and toasted. Remove from pan and cool completely. Grind in a spice grinder or mortar and pestle to achieve a coarse texture. Set aside. Wipe out pan and heat over medium high heat. Add chicken mince and cook, stirring frequently, for 2-3 minutes or until chicken is cooked and crumbly. Stir in lime juice and fish sauce, garlic, chile, shallots and green onions; mix well. Cool. Toss remaining ingredients and ground roasted rice through chicken mince. Taste and adjust seasoning. Garnish with cilantro and serve with sliced fresh cabbage or lettuce, green beans and sliced cucumber. Note on Toasted Rice: Toasted rice adds the nutty flavor to dishes like Larb. Heat up a pan or wok and add one or two tablespoons of uncooked rice. Lower the heat and keep stirring to prevent burning. Some rice will pop, like popcorn. When done, it should be golden brown. Remove the toasted rice from the pan and pour into a mortar. Instead of pounding with the pestle, twist it to crush the rice into smaller pieces. Contributed to the FareShare Gazette by Art; 14 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 10g Fat (44.0% calories from fat); 20g Protein; 7g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 67mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Lemon Snow Recipe By : old recipe Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unflavored gelatine -- (15 mL) 1/4 cup cold water -- (50 mL) 1/2 cup sugar -- (125 mL) 3/4 cup hot water -- (175 mL) 1 tablespoon grated lemon rind -- (15 mL) 1/4 cup lemon juice -- (50 mL) 2 egg whites -- stiffly beaten (or an equivalent such as Egg Beaters) Soak the gelatine in the cold water for about 10 minutes. In a saucepan, dissolve the sugar in the hot water, add the lemon rind and simmer for 2 to 3 minutes. Pour over the softened gelatine; stir well to dissolve the gelatine then add the lemon juice. Stir to mix. Chill until the mixture is partially set (syrupy) then beat until it is frothy. Fold in the stiffly beaten egg whites. Pile the mixture into serving dishes and chill until ready to serve. Serve plain, with a custard sauce or whipped cream. MC format and metric conversion by Hallie. Contributed to the FareShare Gazette by Hallie; 8 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; trace Fat (0.0% calories from fat); 1g Protein; 18g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 Other Carbohydrates.

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