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RECIPE OF THE MONTH
VEGGIE LARB
This recipe is the result of careful experimentation
with ingredients to replace a very essential ingredient in the traditional
dish on which this recipe is based. Fish Sauce, Nam Pla is the
salt of Southeast Asia. It adds a lot of flavor and in some cases actually
changes the way a dish cooks and appears.
Most (almost all Asian restaurants) will use meat stock, fish sauce, shrimp
paste, and oyster sauce in what they call a "Vegetarian" dish so Vegetarians
should always assertively ask specifically about stock, fish sauce, oyster
sauce, etc.! If the restaurant trivializes your request or you are uncomfortable
with their answers, Don't Eat There!
This is a true VEGAN (No meat, fish, or dairy) Vegetarian recipe with
the traditional Fish Sauce replaced with other ingredients to give a wonderful
flavor and no loss of appearance.
1 Pound "Veggie Burger"
"Meat of the Wheat" Brand is my favorite and minced "hamburger"
style patties work best.
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1/4 Cup Fresh squeezed Lime Juice
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1 Tablespoon "Golden Mountain"
Thai Soy Sauce
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1 Small Red Onion
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1/8 Teaspoon White or Rice Vinegar
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1/4 Teaspoon Salt
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2 Stalks Chopped Lemon Grass (Use only fresh and
only the bulb and about 4 inches up from the bulb)
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2 Tablespoons Chopped Cilantro
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2 Tablespoons Chopped Green Onion
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1 Teaspoon Crushed Dry Red Chili Pepper
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15 Mint Leaves
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2 Tablespoons Ground Roasted Sticky Rice
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Thin Sliced Fresh Thai Chili Peppers to Taste (Prik
Kee Noo)
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Lettuce Leaves, Cabbage Leaves and Sticky Rice
for Garnish
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Soak Thai Sticky Rice for about 2 - 4 hours, then steam in a bamboo steamer.
Place a small amount of the uncooked sticky rice in a small dry pan and
slowly roast the rice over low heat until completely roasted., then grind
in a spice grinder or with mortar and pestle. Grill Veggie Burgers whole
then crumble or mince. Combine "Burger" with Lime Juice, Soy sauce, Salt
and minced red Onion. Heat a small skillet or wok and cook the burger
mixture on medium for about 3 minutes or until warmed thoroughly. Remove
from heat and add the chopped Green onions, Cilantro, the Roasted rice,
Red pepper, Mint leaves and Fresh Thai Chillies. Arrange Lettuce leaves
on a plate and scoop mixture into center then garnish with additional
Lettuce leaves and Cabbage.
*Note Be Careful with The Thai Chillies, the juices are
very volatile and can burn your skin *
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