Tag Archives: Lime

Laos Larb Kai (Chicken Salad)

I have made the point of naming this Laos’ Larb Kai because it came to my attention while we were travelling in Laos, that the delicious meat salad called larb, did in fact originate in Laos not Thailand as many believe.

I have always enjoyed larb at the Thai restaurants in Adelaide, and in Thailand itself. I wasn’t surprised to see it on the menu in Laos, but I assumed, incorrectly, that the idea had derived from Thailand not the other way around. In fact, it is regarded as the national dish of Laos – unofficially.

This spicy meat salad is served at room temperature with sticky rice or salad vegetables.

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Ingredients

3 Tbs of uncooked sticky rice (Optional)
300g of chicken mince
3-4 asian shallots, finely sliced
2-3 stalks of spring onion, finely sliced (optional)
1 long red chilli, finely chopped
a handful each of mint and coriander* chopped
1 Tbs chilli flakes
The juice of one lime
1 Tbs fish sauce
1/2 Tbs brown sugar

How I make my larb….

First step is to toast the rice. I say optional for the rice because I have made it many times without the rice when I just wanted to make a quick meal. The toasted rice just adds texture.

To toast the rice, I just heated a wok on low heat without oil and added the rice. I continued to stir the rice until it browned and started to smell like popcorn about 10-15mins.

After I let the rice cool a little, I ground it in a mortal with pestle to a powder and set it aside.

For the salad dressing I mixed the juice of one lime with the fish sauce and brown sugar and set aside.

For the larb I added a little oil to my wok and fried up the chicken mince, breaking up any big lumps as I went. I removed the chicken from the heat and let it cool for a few minutes. This is when I prepared my vegetables (cucumber and beans) with which I was going to serve with the larb.

Once I was ready to serve I added the shallot, spring onion, and chilli flakes to the chicken in the wok and stirred it well (without heat). I then tossed in the mint, coriander, chopped red chilli and mixed well. I added the dressing next giving the salad a mix, before finally adding three tablespoons of the rice powder.

TIP: add the rice powder gradually as is will depend on the texture you want – I added one tablespoon gave the salad a good toss and did a taste test, before repeat that same process twice more.

Serve with rice or lettuce cups, or as I did with sliced cucumber and green beans.

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This spicy meat salad is made with chicken and fresh herbs.

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Green Mango Salad

This was one of our favourite Cambodian street foods. Often made in roadside stalls; we watch these salads being made with tiny whole crushed crabs, and sampled many others that incorporated small dried shrimp. I opted to make my mango salad with the dried shrimp* which is readily available in S E Asia where we are currently located.

Ingredients

2 green mangos, peeled and shredded/grated
1/2 a small carrot, grated (I used carrot to add a bit of colour)
3 Tbs dried shrimp
1 small hot chilli, finely chopped
1 Tbs of finely chopped garlic
3 small asian shallots, finely sliced
A handful each of holy** basil and mint, finely chopped
2 Tbs crushed peanuts

For the dressing
3 Tbs fish sauce
The juice of two limes
2 Tbs of sweet chilli sauce
1/2 tsp brown sugar

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This is how I made the salad….

I put all the ingredients for the dressing in a jar and gave it a good shake and set aside until needed (this made enough salad dressing to save half to use the next day!)

Then in a bowl, I placed the shredded mango, carrot, shrimp, chilli, garlic, shallots, basil, mint and one tablespoon of the peanuts. I gave the salad a really good mix, then added the dressing and mixed it through well.

To serve I place a good portion on individual plates and sprinkle with more peanuts.

Just bloody delicious!

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Notes:

*leave out the shrimp if you can’t find any or if you do not like them.

**use normal basil if you can’t get holy basil

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Cambodian style green mango salad. delicious fresh and full of herbs

Mango Margarita

We absolutely loved these frozen margaritas. We made them while cruising Thailand. They were perfect sundowners, enjoyed on deck surrounded by the beauty of the islands, hongs and emerald seas.

This is what I did for two Mango Margaritas…

Mango Margarita, frozen mango
Mango Margarita

Ingredients

1 shot of tequila
1 shot of vodka
juice of a fresh lime
about 1 cup of frozen mango
about one cup of ice

Method

Blend it all in a blender, pour into two glasses, garnish with lime and enjoy!

Mango Margarita, vodka, tequila and frozen mango

Classic Margarita

If life gives you limes, make margaritas.                          

– Jimmy Buffett

Freshly squeezed lime juice is the key ingredient to a good margarita. Nothing beats the taste of the fresh lime, and here in the tropics I have easy access to limes most of the time. Hence a lot of the cocktails I make for sundowners have the zesty, fresh flavour of lime in them. It’s a great source of vitamin c, and does therefore keep scurvy at bay…. well that’s what I tell myself anyway!

CLASSIC MARGARITA
Classic Margarita

 

For my classic margarita I use…

2 parts Tequila
2 parts cointreau
1 part fresh lime

ice cubes
salt
lime juice

To make the margarita …

I dip the rim of my serving glasses into a little lime juice and then dip it into salt.

I add some roughly crushed ice cubes to my prepared glasses.

In a cocktail shaker, I shake the first three ingredients with a couple of ice cubes until well shaken.

I then pour the delicious concoction into my prepared glass.

Now all I need to complete the picture is my hammock, the shade of a couple of coconut trees and a good book to read. Ahh paradise!

MANGO DAIQUIRI SLUSHY

Holy Cow! This was delicious!

Frozen Mango Daquiri, frozen mango, rum, lime

Our mangoes were getting a little over ripe so I chopped them up and put them in the freezer. I forgot about the mango for a few days, and then low and behold what did I stumble across just when we had decided it was cocktail time? You got it in one… the frozen mango.   MANGO DAIQUIRI SLUSHY TIME!

  • 2 shots white rum (Bacardi)
  • about a cup of frozen mango
  • the juice of one lime
  • about a cup of ice

Throw it all in the blender and blend until prefect slushy slushiness. Fill a couple of glasses with the concoction and viola… yummy, yummy adult slushy! Enjoy!

Thorfinn’s Punch Cocktail

I made this delicious cocktail when I wanted to use up the left over juice in our fridge. We were anchored in Telaga, Langkawi and were preparing to leave for Thailand the next day. We were getting the chores done and it was hot. This refreshing cocktail was just perfect at the end of the day.

Thorfinn's Punch Cocktail, guava juice, apple juice, lime and vodka
Thorfinn’s Punch Cocktail

For two cocktails I mixed 1 cup of Guava juice with 1/2cup of apple juice, 2 tablespoons of fresh squeezed lime juice and 3 shots of vodka.

I poured it over ice cubes and lime slices and topped with soda water.

 

Caipiroska

I have been searching everywhere in Batam for limes. I finally found some today. I can’t wait to have a nice fresh caipiroska! In Bali and on other islands while cruising Indonesia I have, usually, had no trouble finding fresh limes and our favourite lime flavoured treat is undoubtedly the CAIPIROSKA!

Lime, vodka ice
Capiroska

All I do is…

Wash and quarter two limes, place them in a cocktail glass with two teaspoons of brown sugar and, using a muddler, I squash the be-jesus out of them. I add two shots of vodka (naughty) and some ice. Voila! Ready to drink.

Refreshing, full of Vitamin C and a good use of local ingredients!