1 tbsp heaping raw rice
3 small dried red chilies
2 1/2 cup water
1 lb ground round or ground sirloin
1 tsp dried lemon grass or:
1 tsp grated lemon rind
1 large yellow onion, chopped very fine
3 fresh green chilies, chopped fine
1 large green pepper, seeded and chopped
1/4 cup mint leaves (about 30)
3 tbsp lemon juice
1 nam pla or salt to taste
A Recipe for
Laotian Beef Lap
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
This Recipe for Laotian Beef Lap is one of thousands in the Recipes-to-go Beef Cookbook.
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
He who eats alone chokes alone. |
| Proverb |
This is a recipe for Laotian Beef Lap from the recipe cookbook of Recipes-to-go (Beef)
There is no such thing as a little garlic. |
| A. Baer |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Roast the rice in a dry frying pan over a medium flame until it is a
pale gold color. Transfer it to a mortar and pound it to the
consistency of corn meal. Roast the dry chilies in the same way and
pound them in the mortar.
Bring the water to a boil and add the lemon grass and the beef,
stirring until the meat changes color. Drain the meat and place in a
serving dish with the rice, dried chilies, onions, fresh chilies,
green pepper, and the mint leaves (reserving some of the mint for
garnish). Sprinkle lemon juice all over and mix to blend well.
Finally add salt or nam pla to taste and garnish with the remaining
mint leaves. Serve with plain boiled rice.
From: PEARL S. BUCK'S ORIENTAL COOKBOOK, SBN671-21366-0 Simon and
Schuster, New York. 1972 Posted by: Karin Brewer, Cooking Echo, 7/92
Serves: 6
Laotian Beef Lap Recipe brought to you by Recipes To-Go