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Larb Ped (Minced Duck Meat Salad-Laos/Thai Duck Larb). Larb is the national dish of Laos. There are also Lao communities in Lanna (northern region) of Thailand so it is also quite popular in Thailand. Larb mostly made with minced duck (Larb ped), chicken (Larb Gai), beef, or pork, flavoured with fish sauce, soy sauce, lime juice, lemongrass, chili powder, roasted ground sticky rice & fresh herbs. Roughly ground toasted rice is a very important component of the dish; it adds a crunchy, nutty note to the salad which serves as a delicious foil to the bright, herbal flavors of the dish. The dish is served at room temperature & usually with a serving of rice & raw vegetables. The flavors of the dish is bold & explosive (quite hot), with a wonderfully refreshing sensation. You can tone down the heat to suit your taste if desired. The recipe is fairly easy.
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
350 gr Daging bebek-cincang/potong kecil2, 2 sm Saus soya
2 Daun bawang & 7 Rawit-iris2, 1 sm Daun jeruk iris halus
3 st Daun ketumbar iris, 2 st Cabai bubuk, 2 st Kecap ikan
8 Daun kemangi/Mint-sobek2, 2 sm Ketan putih, Garam
50 gr Bawang merah-iris halus, 2 sm Air jeruk nipis
2 sm Sereh iris halus, 2 sm Air kaldu bebek/ayam
Daun selada, Tomat, Ketimun, lobak, dll-untuk salad
Cara membuat
Sangrai beras ketan di pan hingga kecoklatan. Angkat lalu biarkan sampai mendingin. Giling beras ketan tersebut sampai halus. Sisihkan.
Campur daging dengan air nipis, saus soya & kecap ikan, biarkan 30 menit.
Panaskan wajan anti lengket, tumis daging bersama rawit, sereh & daun jeruk hingga dagingnya matang. Masukkan kaldu, cabai bubuk & garam. Masak hingga mengering. Beri bawang merah, daun bawang & beras giling, aduk hingga rata saja. Angkat, beri kemangi & daun ketumbar/mint. Aduk rata.
Atur daun selada dipiring saji, letakkan daging di atas selada. Hias dengan ketimun & tomat di sekelilingnya (sayuran dapat diganti, tergantung selera).
Ingredients
350 gr Duck meat fillet-minced/small cut, 2 tsp Fish sauce
2 tbsp raw Sticky rice, 2 tsp Chili flakes, 2 tbsp Lime juice
3 tsp sliced Cilantro, 8 Lemon basil/Mint leaves-shredded
1 tbsp finely sliced Kaffir lime leaves, 2 tbsp Soya sauce
2 Green onions & 7 Bird`s eye chilies-sliced, enough Salt
50 gr finely sliced Shallots, 2 tbsp Duck/chicken stock
2 tbsp finely sliced Lemongrass
Lettuce, Tomato & Cucumber-for the salad
Directions
Toast the sticky rice in a skillet until light brown; remove from the heat & let it cool down. Grind them into a coarse powder; set aside.
Combine the meat with lime juice, soya sauce & fish sauce; let it stand for ~ 30 minutes.
In a hot nonstick skillet, sauté the meat, bird`s eye chilies, lemongrass & kaffir lime leaves until the meat is cooked. Add in duck stock, chili powder & enough salt. Cooked until it becomes rather dry. Put in green onion, shallots & ground sticky rice; stir just until it combined. Remove from the heat; add in lemon basil/mint leaves & cilantro.
Arrange lettuce in a serving plate & put in the meat above the lettuce. Place some cucumber & tomato slices around the plate (you could also add other kind of vegetable as desired).
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