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Laab nuea (ground beef salad)

16 Fév
  • 1 pound ground beef
  • ¼ cup lime juice 2 tablespoons fish sauce (nam pla)
  • ½ teaspoon galanga powder (kha pon)
  • 6 shallots, thinly sliced
  • 2 tablespoons scallion (spring onion), chopped
  • 2 tablespoons cilantro leaves, chopped
  • 2 tablespoons ground roasted sticky rice
  • 1 teaspoon Thai red chili pepper, ground (prik khee no pon)
  • 15  mint leaves

Combine the ground beef with the lime juice, fish sauce, galanga powder and shallots. Heat a skillet and cook the ground beef mixture on medium-high heat for 5 minutes or until the beef is cooked. Remove the skillet from the heat and add the chopped green onion and cilantro and the ground roasted rice. Mix thoroughly so that everything is well combined. Remove to a serving plate, spoon the ground pepper on the side of the plate if desired, and garnish with the mint leaves. Serve with an accompaniment of raw vegetables, such as long string beans or snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil leaves, and swamp cabbage or spinach.

Roasted sticky rice: Prepared by adding raw sticky rice to a hot skillet and cooking until it is golden brown. Add a tablespoon of water to the pan at occasional intervals. Grind in a mortar with a pestle if ground roasted sticky rice is needed.

Salade d’oignons au sumac

16 Fév

pour 4 personnes

Cette salade constitue un accompagnement très populaire au Moyen-Orient.

  • 2 oignons coupés en fines rondelles
  • 1/2 cc de sumac moulu
  • sel

Versez les rondelles d’oignons dans un saladier et saupoudrez-les de sumac et d’une pincée de sel.
Laissez reposer pendant 30 mn avant de servir.

Les épices, Jill Norman, éditions Mondo