Hello fall, unpredictable weather patterns and of course the inevitable cold viruses. I was a bit under the weather for the past few weeks, hence the delay. I also realized I don’t have as much time to take photos with natural light since the sun sets much earlier now. Which means by the time I cook and plate, it’s dark out. I refuse to take photos without some form of natural light because it’s just not going to look good! I discovered a great tutorial to make your own table-top lighting to mimic natural light in low-light settings and so far I’m really pleased. Will share more details when it’s out of the ‘work in progress’ stage.
Today’s post involves one of my favorite cuisines- Thai. Thai food is like comfort food to me. It involves a lot of my favorite flavors- sour, spicy and nutty and my favorite vehicles- noodles and rice. I decided to try my hand at Larb Gai, which is basically a minced chicken salad. You can use ground meat of any kind really. I used turkey because it was more easily available. By the way, I don’t think the ground turkey version is called Larb Gai, so apologies for calling it that if that is incorrect.
The one ingredient I was slightly puzzled over in this recipe was the toasted rice powder. The original recipe mentions using Thai sticky or glutinous rice to make the toasted powder or buying it in store. Believe it or not, even though I went to an Asian store, I didn’t find the powder and somehow was not able to find Thai sticky rice. I must have missed both. I was super bummed because every Larb recipe I came across mentions the powder, so I knew this was not one to skip. But I thankfully came across a toasted rice powder recipe utilizing jasmine rice, which in my opinion is much easier to find. The result, was awesome! I don’t know how it is compared to the real deal, but I loved it and so glad I didn’t skip using it. I served the Larb Gai on a bed of salad greens and zucchini noodles and it was deeeeeelish. Hope you enjoy this recipe!
- 1 lb ground turkey
- 2 large shallots, sliced length-wise
- 1 tbsp toasted rice powder (buy this at the store, or make it at home like I did)
- 1 1/2 tbsp fish sauce
- Juice from 1/2 of a lime, keep the the other half for later
- 1/2 cup coriander, chopped
- 1-2 tsp of ground red pepper (use a mortar and pestle and grind crushed red pepper)
- 1 tbsp coconut oil
- Make your toasted rice powder if you haven't, following the directions in the link provided above.
- Heat the coconut oil in a large skillet on medium heat
- Add the ground turkey and cook until browned and cooked through completely with no pink parts. Make sure you break up the turkey so they are small clumps vs. large clumps.
- After the turkey is cooked, turn the heat off and take the skillet off the heat.
- Fold in the sliced shallots, until they wilt slightly.
- Add the fish sauce and lime juice and mix well. Taste a little bit of the turkey, if you want more salt- add more fish sauce, if you want more sour- add more lime juice.
- Add the toasted rice powder and the ground red pepper. Taste again and adjust the pepper based on your desired level of spiciness. Mix well.
- Finally, add the coriander and fold in to the ground turkey.
- Serve with choice of salad or grains along with a wedge or two of lime for additional flavor. I served this on top of some salad greens and zucchini noodles and it was amazing.