One of the great things about living in a multi cultural environment is the wonderful foods to which one is exposed. Before my friend, Mai, left Hong Kong, she graciously offered to teach me to make one of my favorite Thai/Khmer/Lao dishes: Larp.
Mai was born in Cambodia, and fortuitously, much of her family – but not all – left that country in 1974, just before the Khmer Rouge seized control. While she left Cambodia as a girl, its cooking traditions remain alive and well in her family, and she was willing to pass some of them on to me before returning to the United States, her adopted home.
I especially enjoy the fresh herbs and vegetables that accompany many dishes from this region. Mai is passionate about SE Asian cooking and it was a joy to share a kitchen with her. Here’s her recipe. I hope some of you enjoy it as much as I do.
Ingredients:
1lb ground pork/chicken/duck
1 or more lemon grass stalks, root trimmed and finely
chopped into thin slices.
3 kaffir lime leaves, finely chopped into thin slices
3 or more fresh red chilies (depends on how hot you
want) chopped.
4 tbsp fresh lime juice
2 tbsp Thai fish sauce (it’s always best to start off
w/ 1tbsp first; you can always add more)
1 tbsp roasted ground rice ( I like to add more than
recommended)
2 shallots finely sliced
A bit more than a pitch of sugar (1/4 teaspoon or so) to bring out the
flavor.
Serves 4 -6, accompanied by white rice.
Heat a large pan with oil. Add the minced meat. Stir constantly over a medium heat until cooked through. Turn off heat. Add chopped lemon grass, lime leaves, chilies, shallots, lime juice, fish sauce, roasted ground rice, sugar. Mix thoroughly and it’s ready to eat.
Above – roasted ground rice and pepper
(Optional) Mai likes to add shrimp paste. She uses very little (see below)
You can try one tsp with tiny bit of water (just enough to melt it) and add that in along with the rest of ingredients.
What greens you choose to accompany your larp is all according to taste. People eat it with fresh mint, small green eggplants, cilantro, basil, lettuce and cabbage. The eggplants should be sliced almost through so you can break off pieces and then top them with larp. Try them all and see what you prefer.