Larb Gai - Laotian Spicy Chicken Mix

Larb Gai with lettuce and cucumber

I apologize as I waited so long to post this easy recipe!

As a favorite traditional food as many birthday parties and get togethers, this dish is an easy fix. It takes longer to prep than anything but it well worth the effort once its complete. This version is a chicken version as there are many version from beef to pork just adding and mixing according to the likes and dislikes of individuals.

Tradition has it with many different innards from the animals sliced / diced up small and mixed with basic Larb ingredients, so depending on availability you can create it with just the basic ground of your preferred meat.

For my chicken larb recipe, I prefer the different textures from gizzards, liver and skin of the chicken in addition to the ground chicken.

You will need the following (as for this and other recipes amounts are not specific as dishes are usually mixed then adjusted as individual taste differs):

thinly sliced kaffir leaves

meat:
1 pkg of ground chicken or turkey
1 pkg of chicken thighs
1 container / pkg of chicken livers
1 container / pkg of chicken gizzards

herbs:
mint
green onion (scallions)
chili peppers
cilantro(coriander)
kaffir lime leaves (optional)
lemon grass  (optional)

Thinly sliced lemon grass

spices:
fish sauce (2 tbsp)
chicken broth (powder mix)
roasted rice powder (1 tsp) (instructions below)
dried pepper (optional for added spice)
lime juice (1-2 limes depending on flavor)


 How to make roasted rice powder:

In a skillet with low flame, mix rice slowly as the rice is roasted. Keep in mind not to mix too much in the beginning to allow it to turn brown color. Once the pan is hot the rice will roast quicker, then you would mix more. Do not burn rice but do not disregard if there is a little burning. Rice powder can be gray (from the charcoaled / over burned rice) or light brown. Once the rice is cooled either pound in a mortar or blend in a blender until it is a fine powder. This can also be bought in a local asian grocery store.



Prepare the meat by cooking the ground meat in a skillet then draining. Remove the skin from the chicken thighs and place in boiling water to cook it thoroughly, then cut and thinly slice into small strips. Boil liver and gizzards, separately as liver will cook quicker. Do not over cook liver as it will get tough. Once gizzards are cooked slice into small thin pieces and do the same with the livers putting each ingredient in small bowls to be mixed later.

Prepare the herbs, this can be done while the meats are cooking. Thinly slice all the herbs, except the cilantro (coriander) can be chopped. Mix all together in a bowl for later except for the chili peppers, lemon grass and kaffir lime leaves to be in separated bowls.

Once you have all your ingredients, in a big mixing bowl put in the ground chicken, gizzards, sliced skin leaving out the livers as it will be added last. Add the spices, sliced chili peppers and lime juice. Mix thoroughly with your hands. Taste and adjust the flavor now. You should taste all the spices harmoniously with a bit of tang from the lime. If it is not slightly tangy add more lime juice. It should not taste plain, if so add more fish sauce and chicken broth powder. I tend to make it slightly salty as the herbs will change the taste. Once the taste is to your liking fold in the liver and the herbs.Adding the herbs will give it a different taste, fresher taste. Voila!

This can be served with lettuce and cucumber with jasmine rice.

Bon apetit!

Bay Nan

Bangkok Restaurant - never changes...

Bangkok Restaurant - Columbus OH

phad kanar moo karb

Yesterday, after a busy early morning with my husband and son, we decided to go to a local favorite for authentic Thai food along with Chinese food made to order. Bangkok has been a favorite in our family even with the kids. That's a plus for us since our children are such picky eaters. They have such a variety and unlike other Asian restaurants, the taste of the food doesn't change. If you've had their food, you grow to love the taste of the food and if you return, it will stimulate your brain as if it's the first time you're having it again.

baby spring rolls / fried chicken

SERVICE:  It may be favoritism since I know the workers there but as busy as it may get, they are very friendly and as fast as they can be with service. Always walking offering water and checking in with us if we need anything for our meal. They are happy to help and provide. At time when visiting restaurants I get a feel that we are overstaying but not here. In addition we never feel like we are unwanted customers. Always good service and attention the same as other customers at lunch or at dinner.

shrimp chips

FOOD: The food taste consistent so you get what you expect and if you are trying new food they can adjust the heat (spiciness) according to your own preference. The food is delicious and authentic, very close to home. I have never tried the Chinese dishes because I tend to only order according to the specialties in which restaurants are categorized. (steak from steakhouse, seafood from seafood restaurants, sushi from sushi restaurants, etc.) They have specialty drinks from my favorite Thai ice coffee and Thai tea along with a selection of bubble teas. I don't prefer the bubble tea here for its a little on the sweet side. This is in addition to the sodas and water.

PRICES/PORTIONS: The prices depend on which time of day you visit. I believe they have lunch specials for smaller portions. They are usual prices for the food and the portions do feed the family. We tend to order multiple dishes to share and we always pack home for later. We split some of the dishes among the kids to share and the older kids get their own so we always go home happy and full.The drinks are a little pricy but then you are at a restaurant. You can get a dish for about $5 - $9 depending on what it is. 

ATMOSPHERE: There are plenty of Thai decorations around and they always have Thai karaoke music videos playing in the background on a flat screen TV for your viewing pleasure. It is not a big restaurant with about 10 booths and tables in the middle. 

yum seafood

OVERALL EXPERIENCE:  We continue to go back for the food and the nice "home" feeling. I have a rule I use with eating at international cuisine restaurants, if the people of that culture eats there, it must be authentic and good. There are always a crowd of Thai and Lao people eating there with my family included. It's a treat and being there at lunch is just as good as dinner with less of a crowd, but still a crowd all the same. Good service and good food is always a plus with us. It will keep you craving! For safe picks, the Phad Thai and Lad Na is always a choice. Phad Ke Mao is spicy good, but rice dishes are my favorite from ordering soups, Phad Ka Na Moo Korp (fried pork with Chinese brocolli), and Red Curries. Try one then try them all.

- GOOD EATS = FULL STOMACHS - Bay Nan