This is not really a ‘salad’ in the European sense of the
word, but it is a classic Thai dish called Laab. It has a hot, sour, sweet and salty combination which always reminds me of when I first ate it in a Hong Kong
restaurant many years ago. This is my version, using store cupboard ingredients.
Serve with a small portion of rice and/or a green salad, sliced tomatoes and extra chillies on the side if you like it hot. You can increase the dry herb quantities (go on - go mad) for a bigger flavour effect.
Serve with a small portion of rice and/or a green salad, sliced tomatoes and extra chillies on the side if you like it hot. You can increase the dry herb quantities (go on - go mad) for a bigger flavour effect.
Minced pork is an economical meat for a mid-week meal and
makes a change from wheeling out yet another minced beef based Bolognese or
chilli con carne. This recipe will serve
four with rice and salad leaves.
Ingredients
500g lean minced pork
Small bunch of spring onions, or a small brown onion,
chopped.
5 tablespoons fish sauce
1 tablespoon soy sauce
6 tablespoons lime (or lemon) juice
Large pinch of sugar
Tablespoon of dried mint
Coriander leaf (Cilantro)
Dried chopped/crushed chillies
Salt/black pepper
Method
Place the minced pork into a cold, dry frying pan and cook
on a medium heat until no pink meat is visible. Add the chopped onion and continue fry for a few minutes.
Sprinkle the chillies (as much as you like), coriander leaf,
mint and sugar over the meat, stir in and heat for another minute or two.
Add the fish and soy sauces, then add the lime juice.
Simmer for up to five minutes, stirring regularly, then add
salt/black pepper to taste.
Serve with a small portion of boiled rice, sliced tomatoes
and a green salad.
