Saturday, 31 March 2007

Larb : Hot and Spicy Slad - Thai style : An authentic recipe

Larb Moo or Hot and Spicy Minced Pork Salad – Thai style

" ลาบ " Larb is a Thai north-eastern hot and spicy minced meat dish. Authentic recipe DIDN'T add sugar in it 'coz it’s not our north-eastern taste. We eat it with sticky rice and fresh veggies, eg. Long Bean, Chinese lettuce, Cabbage, Basil leaves and other north-eastern veggie (I dunno their names and I don’t eat them. OMG !!!.....I can’t stand their strong smell :S).
Here, I’ll give you an AUTHENTIC one! :)

1 cup chicken stock or water
½ cup pound coarsely ground pork (beef, chicken, duck, charcoal-grilled Catfish or Mushroom or Bean curd – if you are a veggie)
½ cup coarsely chopped shallot
3 tablespoons finely chopped green onion
2 tablespoons coarsely chopped fresh cilantro
A handful of fresh mint leaves
3 tablespoons freshly squeezed lime juice
2 tablespoons Fish sauce
2 tablespoons roasted sticky rice powder
1 tablespoon coarsely ground dried red chilli
½ finely ground Galangal (option)
A few lettuce leaves (or Chinese cabbage), Basil leaves
2 wedges green cabbage
6 green beans, trimmed and halved crosswise

In a small saucepan over high heat, bring the stock to a boil. Add the meat and cook for 1 to 2 minutes, tossing often with a large spoon to break up the meat and cook it to fairly evenly. When the meat is cooked, remove the pan from the heat.
Using a slotted spoon, transfer the meat to a medium bowl, leaving most of the liquid behind. Stir in the shallot, green onion, cilantro, galangal and most of the mint, reserving a few leaves for a garnish. Add the lime juice, fish sauce, sticky rice powder and chilli, stir to combine everything well. Taste and adjust seasoning as needed for a pleasing balance of sour, salty, and hot.


Normally, serve together with fresh veggies and steamed Sticky rice in separated dishes and eat together. Here in my shot, I just stylish it for photograph, however, I love to serve as shown here for sometimes. If you don't have Sticky rice, you can eat only with veggies or steamed rice. I almost eat only with veggies 'coz I don’t like sticky rice….hehehee…that’s what many friends said..”You are a real city girl!!” LOL LOL

Kaa-Long flower

กาหลง Kaa-Long, Bauhinia, Dwarf White Orchid Tree, Orchid Tree, Snowy Orchid, White Bauhinia

Botanical Name: Bauhinia acuminate
Planting: Seed plant

Kaa-Long is a shrub with 15-20' (1-3 meter) tall, native in Asia. She has round-shape leaves and gives pure white flower for almost all year but best blooming in April and May. This non-climbing plant is best grown in loam with full sunshine and 2 times watering per day.

* Flower from home

Friday, 30 March 2007

Ma-muang Nam-pla Wan

Ma-muang Nam-pla Wan

Ma-muang (mangoes) Nam- pla Wan or Green Mangoes served with Sweet Fish Sauce is one of a very delicious Thai dip. We eat it all year round but it is best in Summer like this 'coz it's Mangoes time.

It's so easy to make.


10 green mangoes

1 lb Palm Sugar

1/4 cup water

1/4 cup fish sauce (Nam Pla)

1/2 cup finely sliced Shallots

1/2 cup dried shrimps, pounded in a mortar and pestle or ground up in a food processor if you don’t have mortar.

Finely sliced hot chili peppers ( as much as you like)


1. Mix palm sugar, water and fish sauce in a pot and simmer over low heat, stirring constantly. 2. When the mixture has become a thick syrup, add the shallots.

3. Cook until shallots are tender.

4. Remove from heat and blend in dried shrimp & chili peppers.

5. Stir well, and set aside


1. Peel the mangoes and cut into thin slices (approx 1/4", but be careful not to cut them too thin).

2. Place the mango slices in a container and chill in the fridge to improve flavour and crispiness.
ServingPut mango on a serving tray with the sauce on the side. Dip mango slices into the sauce, eat et bon appetite !!!!

Thursday, 29 March 2007


ว่านสี่ทิศ Wan-see-tit or Amaryllis (Hippeastrum) is a true bulb that originated in the tropical areas of South America. Thus, it is a tender bulb. It performs best when grown under warm (70 to 75 oF) temperatures for 9 to 10 months to promote flowering and vegetative growth, followed by 2 to 3 months of either cool (55 oF) dry storage or cool (55 oF) growing conditions. The use of one of the latter conditions is required to promote reflowering of the bulb.

It's an easy growning plant that can be grown both outdoor and indoor. Here in Thailand, almost all of us grown them outdoor and she never need very much attention !!

Amaryllis can be grown outside in Climatic Zones 8 to 10. In other climatic zones. In cold and frozen countries the plants can be placed outside after the danger of frost has passed. Plunge the entire pot in the garden bed and fertilize the bulb 2 to 3 times per month. Avoid placing the bulb where it will dry out excessively. In cooler climatic zones, the plants must be brought indoors in September.
* Star Lily : Flower from home