Tag: Larb

Thai Larb with Lettuce Wraps

Thai Larb // Serious CrustThai Larb // Serious Crust

A couple of weeks ago, my roommates had a problem. I had gone with them to the climbing gym, and on our way home, we decided to stop at the store to get some food for lunch. We were thinking about what we already had in the house that we could use, and they started talking about how they had too much lettuce. See, they’re more spinach eaters (in salads and scrambles and such) than lettuce eaters, and so had a head of lettuce that they didn’t particularly want to eat or know what to do with. I had an idea: Thai larb.

This Thai larb, a chicken dish with lettuce wraps, immediately popped into my head. I quickly looked up a couple recipes on my phone, and grabbed the ingredients at the store. It was a warm day, and this bright, tart, crunchy dish was perfect. Plus, they were impressed that I made lettuce into something so delectable.

Today it was 85 degrees in Portland, and tomorrow is supposed to be even hotter. In fact, it’s supposed to be beautiful (and hot) until Saturday. My suggestion? Make this Thai larb: it’s so refreshing on a hot day. I’d serve it with maybe a green papaya salad and rice (sticky rice if you can swing it).

Thai Larb with Lettuce Wraps

Serves 4

Ingredients

Dressing

1/3 cup lime juice
1 Tbl fish sauce
2 Tbl light brown sugar
1/2 tsp Sriracha

Chicken

2 lbs skinless boneless chicken breasts, cut into roughly 1-inch pieces
1 large shallot, chopped
1 stalk lemongrass , thinly sliced (see this article for instructions on prepping your lemongrass)
1-2 cloves garlic, thinly sliced
1 red chile, jalapeño, or thai chile, depending on your desired spice level
2 tsp fish sauce
1 tsp kosher salt
3 Tbl vegetable oil
1 head romaine or iceberg lettuce, rinsed
Cilantro for garnish (optional)

Instructions

To make the dressing, stir all of the ingredients in a bowl until well combined. Set aside.

In a food processor, combine the chicken, shallot, lemongrass, garlic, chile pepper, fish sauce, and salt. Add 1 Tbl of oil, and pulse until the chicken is finely chopped, or how you would imagine ground chicken would look. In a large nonstick pan, heat the remaining 2 Tbl of oil over medium-high heat. Once the pan and oil is hot, add the chicken mixture and cook, breaking up into smaller pieces with your wooden spoon, until the chicken starts to turn golden brown and is cooked through.

To eat your larb, spoon some chicken onto a lettuce leaf, and top with the dressing and a little cilantro if you like. Be sure to eat over a plate – I can guarantee there will be dripping.

Weekend Finds 4:27:14

It has been a delicious week. I cooked some awesome food, some of which I’ve shared, and some of which will be coming up shortly. Spring is upon us, and I’m starting to see it creep into the grocery stores and some of my favorite recipe resources. Something I’m particularly looking forward to? Trying some new savory rhubarb recipes, and the weather slowly getting warm enough to crank out some ice cream again. In this weekend finds, I’ll show you what I’m talking about.

1. Toasted Sesame Seed Ice Cream

Toasted Sesame Ice Cream on Weekend Finds // Serious Crust by Annie Fassler
I can’t wait to try this toasted sesame ice cream from Milk and Honey.

I feel like there were certainly a few recipes that I found this week that left me feeling like I wasn’t sure if it would be delicious or totally weird. This recipe from Milk and Honey may be one of them. The toasted sesame part sounds good, but then when I think about adding tahini, my brain and tastebuds get all confused. I guess I’ll just have to try it.

2. Rhubarb Baked Beans

Rhubarb Baked Beans on Weekend Finds // Serious Crust by Annie Fassler
Feeling uncertain about these rhubarb baked beans, but I’m going to give them a shot.

There are some great looking savory rhubarb recipes out there – specifically those that involve roasting meats or sauces. On the other hand, there are these rhubarb baked beans, which, I admit, sound weird. I have purchased the ingredients to make these curious (and, admittedly, unappetizing-looking) beans. I’ll let you know how it goes, I guess…

3. Thai Salad

Thai Salad from The Roasted Root on Weekend Finds // Serious Crust by Annie Fassler
This bright, delicious salad made for a scrumptious lunch.

Today, after going climbing (for the first time in… over a year), my roommates and I were STARVING. So we made some Thai laarb and this salad from The Roasted Root. Both were a big hit, and I will definitely be using this salad again in the future. It’s beautifully colorful and I love the varied flavors, and it’s filling but also still healthy.

4. Mango, Yogurt, and Cardamom Ice Cream

Mango, Yogurt, Cardamom Ice Cream on Weekend Finds // Serious Crust by Annie Fassler
I love the mango-lassi like color of this ice cream.

Sorry, I got distracted for a moment by things that aren’t ice cream. Back in the sweet lane, this ice cream from Yotam Ottolenghi (genius, duh) had three things I really truly love: mango. greek yogurt. cardamom. Can’t wait to make this. I am thinking I need to have an ice cream party in order to make all the bizarre flavors I’m itching to make. Pretty sure my friends would be into that.

5. Eating Alone

Dining Alone at Eenmaal in Amsterdam on Weekend Finds // Serious Crust by Annie Fassler
Maybe dining solo will be a new trend?

So there’s now a restaurant, Eenmall, where there are only 1 person tables. That’s it. No Wi-Fi either. Great? I think so. Do you ever eat out by yourself? While I always have to take a deep breath before I do it (yeah, sometimes it’s a little scary to just be with yourself for an hour without a computer or phone or book in front of you), I always feel like my mind has cleared after the fact. So while only having a table-for-one option is a little different, I think eating alone is something we could all benefit from every once in a while.