D'Open Kitchen

COOKING FOR THE SOUL

Moo Larb (Moo Gai for Chicken)

Name: Moo Larb (Moo Gai for Chicken)
Prep time: 20 min
Cook time: 10 min
Ingredients: 3 tbsp Thai Glutinous Rice; 300 grams Minced Pork; 1/2 tbsp Dried Chilli Flakes; 1/2 tsp Sugar; 1/2 tbsp Fish Sauce; 2 each Calamansi Limes (juiced); 1/2 tsp Peanut Oil; 4 each Shallots (finely sliced); 1 bunch Fresh Coriander (picked); 1 bunch Fresh Spring Onions (picked); 1 bunch Fresh Mint Leaves (picked); 1 bunch Thai Holy Basil (picked); 2 pcs Kaffir Lime Leaves (Sliced Finely)

Recipe by

Trish yee

Moo Larb is a popular Thai street food and it is a form of appetiser/ salad made from minced meat with spicy dressing and aromatic herbs. The sweet and sour dressing loaded with fresh herbs make the dish a prefect appetiser to start off before your main course.

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Prep Time 20

Cook Time 10

Course Appetizer

Cuisine Thai

Servings portions

Calories 173 kcal

Equipment

Ingredients

3 tbsp Thai Glutinous Rice
300 grams Minced Pork
1/2 tbsp Dried Chilli Flakes
1/2 tsp Sugar
1/2 tbsp Fish Sauce
2 each Calamansi Limes juiced
1/2 tsp Peanut Oil
4 each Shallots finely sliced
1 bunch Fresh Coriander picked
1 bunch Fresh Spring Onions picked
1 bunch Fresh Mint Leaves picked
1 bunch Thai Holy Basil picked
2 pcs Kaffir Lime Leaves Sliced Finely

Instructions

In a dry pan, toast off glutinous rice until golden brown, set aside to cool. Then grind (or pound) until course.
In a wok, add the peanut oil and saute the mined meat until completely browned and cooked.
Turn off the heat, and add your chilli flakes, sugar, fish sauce, calamansi lime juice, sliced kaffir and shallots. Stir and combine all the ingredients. Taste before you let the mix cool.
When cool, combine with coriander, spring onions, mint, basil to plate.
Garnish with toasted rice.

Notes

Substitute pork with chicken or beef if required

Nutrition

Calories: 173kcal

Keyword chicken, salad, spicy

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.