Comments on: New Style Larb Beef http://laocook.com/2006/07/07/new-style-larb-beef/ Kitchen Blog, Lao Cuisine, Lao Food, Laotian Chef, Laocook, Thai Laotian Cooking, Recipes, Laos, Vientiane, Lao Chef Thu, 17 May 2012 11:00:49 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Vienne http://laocook.com/2006/07/07/new-style-larb-beef/comment-page-1/#comment-27620 Vienne Mon, 02 May 2011 09:44:43 +0000 http://laocook.com/2006/07/07/new-style-larb-beef/#comment-27620 Hi Dean, You can make the Larb without the Lime Leaves and it will still taste great. Mostly the leaves are in the frozen section of Asian stores. Hope you enjoy it! Hi Dean,

You can make the Larb without the Lime Leaves and it will still taste great. Mostly the leaves are in the frozen section of Asian stores. Hope you enjoy it!

]]> By: dean http://laocook.com/2006/07/07/new-style-larb-beef/comment-page-1/#comment-27609 dean Mon, 02 May 2011 03:42:07 +0000 http://laocook.com/2006/07/07/new-style-larb-beef/#comment-27609 Are the lime leaves required for this recipe?  I can't seem to find any around my area, even in the asian supermarkets. Are the lime leaves required for this recipe?  I can’t seem to find any around my area, even in the asian supermarkets.

]]> By: laocook » Blog Archive » Duck Larb Recipe http://laocook.com/2006/07/07/new-style-larb-beef/comment-page-1/#comment-21648 laocook » Blog Archive » Duck Larb Recipe Sun, 26 Apr 2009 15:35:09 +0000 http://laocook.com/2006/07/07/new-style-larb-beef/#comment-21648 [...] are a type of  Laotian meat salad. The most popular is made with beef which is best served raw, so freshness is very important. For those how shy away from raw meat [...] [...] are a type of  Laotian meat salad. The most popular is made with beef which is best served raw, so freshness is very important. For those how shy away from raw meat [...]

]]> By: laura ssavanh http://laocook.com/2006/07/07/new-style-larb-beef/comment-page-1/#comment-21328 laura ssavanh Sun, 26 Oct 2008 15:54:10 +0000 http://laocook.com/2006/07/07/new-style-larb-beef/#comment-21328 ok now i know how to make this...man ive been looking all over the internet for this. ok now i know how to make this…man ive been looking all over the internet for this.

]]> By: laocook » Blog Archive » Solomillo and Pez Limón http://laocook.com/2006/07/07/new-style-larb-beef/comment-page-1/#comment-20808 laocook » Blog Archive » Solomillo and Pez Limón Sun, 15 Jun 2008 18:50:14 +0000 http://laocook.com/2006/07/07/new-style-larb-beef/#comment-20808 [...] The Solomillo is normally located running along the inside of the spine, between the shoulder and hip. This part of the meat does very little work, therefore remains the least stringy and most tender and free from fat. It is ideal served rare or used for raw dishes like Steak Tartare (and our New Style Beef Larb). [...] [...] The Solomillo is normally located running along the inside of the spine, between the shoulder and hip. This part of the meat does very little work, therefore remains the least stringy and most tender and free from fat. It is ideal served rare or used for raw dishes like Steak Tartare (and our New Style Beef Larb). [...]

]]> By: Hank http://laocook.com/2006/07/07/new-style-larb-beef/comment-page-1/#comment-20733 Hank Tue, 08 Apr 2008 23:10:51 +0000 http://laocook.com/2006/07/07/new-style-larb-beef/#comment-20733 Thanks for the kind words! On the sticky rice, I see about the crunch: Since you put them in late in the game, right before service it looks, then yeah, they'd be crunchy and not soft. Interesting. I bet I could do that Italian-style by using toasted, ground farro (an ancient form of wheat). Thanks for the kind words!

On the sticky rice, I see about the crunch: Since you put them in late in the game, right before service it looks, then yeah, they’d be crunchy and not soft. Interesting. I bet I could do that Italian-style by using toasted, ground farro (an ancient form of wheat).

]]> By: Vienne http://laocook.com/2006/07/07/new-style-larb-beef/comment-page-1/#comment-20729 Vienne Fri, 04 Apr 2008 23:48:16 +0000 http://laocook.com/2006/07/07/new-style-larb-beef/#comment-20729 Hola Hank, The Toasted Sticky Rice is used for its flavour, aroma and crunchiness. After being toasted in a hot pan, it is too hard to soak up any juices, and must be pounded with a Pestle and Mortar to release its almost nutty taste, and texture. It is used in many Lao dishes, though most notably a "larb", whether it is Meat, Fish or Tofu. You have an intereting site BTW. :) Hola Hank,

The Toasted Sticky Rice is used for its flavour, aroma and crunchiness. After being toasted in a hot pan, it is too hard to soak up any juices, and must be pounded with a Pestle and Mortar to release its almost nutty taste, and texture.

It is used in many Lao dishes, though most notably a “larb”, whether it is Meat, Fish or Tofu.

You have an intereting site BTW. :)

]]> By: Hank http://laocook.com/2006/07/07/new-style-larb-beef/comment-page-1/#comment-20728 Hank Fri, 04 Apr 2008 15:14:26 +0000 http://laocook.com/2006/07/07/new-style-larb-beef/#comment-20728 OK, so what is the point of the toasted sticky rice? Is it a binder? Seems so, given that it will swell as it soaks in your liquids... OK, so what is the point of the toasted sticky rice? Is it a binder? Seems so, given that it will swell as it soaks in your liquids…

]]> By: Vienne http://laocook.com/2006/07/07/new-style-larb-beef/comment-page-1/#comment-20680 Vienne Sun, 16 Mar 2008 11:06:27 +0000 http://laocook.com/2006/07/07/new-style-larb-beef/#comment-20680 <p>Hola Nicole, That is Shredded Kaffir Lime Leaves, which can be found at Asian stores either fresh, or more likely in the Frozen Section. Either way, just finely shred them, they add a wonderful aroma and flavour to the Larb, hope that you and your hubby enjoy it. :)</p> Hola Nicole,

That is Shredded Kaffir Lime Leaves, which can be found at Asian stores either fresh, or more likely in the Frozen Section. Either way, just finely shred them, they add a wonderful aroma and flavour to the Larb, hope that you and your hubby enjoy it.

:)

]]> By: nicole http://laocook.com/2006/07/07/new-style-larb-beef/comment-page-1/#comment-20679 nicole Sun, 16 Mar 2008 05:54:59 +0000 http://laocook.com/2006/07/07/new-style-larb-beef/#comment-20679 Hi there, i really want to try my hand at this as my husband is addicted to raw beef! I look through your ingredients. but wat is that black stringy looking item at the bottom of the picture? I can't make it out... Thanks~ Hi there, i really want to try my hand at this as my husband is addicted to raw beef! I look through your ingredients. but wat is that black stringy looking item at the bottom of the picture? I can’t make it out…

Thanks~

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