Hello everyone! I’m taking you to Asia with this simple, light and healthy recipe, cooked in several countries like Thailand, Cambodia but also Laos. For the anecdote, Antoine and I always went to lunch and dinner at the same restaurant among the 4000 Islands in Laos and ended up befriending the owner. That’s why she took us into her kitchen to teach us, in an improvised way, some typical dishes of her country. We’re suggesting you make the Lap, also called Laab Kai in Thai, one of the dishes you’ll surely have the chance to taste during your trip. It is a minced meat presented like a salad, often very spicy, which is eaten with sticky rice. There are several varieties: fish Lap, beef or chicken Lap, cooked Lap, raw Lap…
This dish is so good that you’re going to love it!We invite you to check out our two other recipes we learned during our trip to Laos:
✖️ Preparation time | 20 minutes
✖️ Cooking time | 10 minutes
✖️ Servings: 2 people
UTENSILS
1 pan, 1 mixing bowl, 1 rice cooker (for perfect rice cooking).
Our rice cooker is the black Tefal model at €55. We bought it as soon as we returned from our trip around the world, we love it, and since then we never miss our rice! In our opinion, it is a must-have in the kitchen!
🖤 | OUR SELECTION OF RICE COOKERS
INGREDIENTS
- 2 chicken fillets, about 400 grams (can also be made with beef, shrimp, rabbit, duck…)
- 2/3 handfuls of fresh mint leaves
- 2 handfuls of coriander (optional but it’s even better)
- 6 raw runner beans (long, flat green beans)
- 3 spring onions or 3 white onions with the green part
- 1 large shallot
- 1/2 tsp crushed or ground chili
- 6 cucumber slices for garnish
- 120 grams of rice for 2 people (sticky rice is better, or Thai rice)
- Nuoc Mam sauce (or fish sauce)
- Olive or sesame oil
PREPARATION
Cutting
- The secret to a successful Lap is to dice the chicken into very small pieces (this is the longest and most tedious part of the recipe). For the rest of the ingredients: slice the onions into rounds, mince the shallot and cut the runner beans into rounds.
Preparation
- In a hot pan, heat coconut or sesame oil (to stay very Asian, but another oil will do) and sauté the shallot.
- Add the chicken and let it cook over low heat. It should stay white and not overcook.
- 2 minutes before the chicken is done, add the beans along with the onions and chopped mint.
- Remember to cook your rice while the chicken is cooking and keep it warm.
- Once the mixture is ready, pour it with its juices into a bowl, add more fresh mint and the chili, then mix. (Don’t forget to taste and adjust the chili to your liking.)
- Add 4 tbsp of Nuoc Mam (start with 3, as it’s very salty, and adjust to taste.)
- Serve on a plate with the rice on the side.
- For garnish, add 6 cucumber slices to the plate and coriander leaves on top.
- Enjoy immediately.
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