Khao Koor Recipes

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THAI CHICKEN (OR PORK) SALAD WITH GLASS NOODLES - LARB WOOSEN GA



Thai Chicken (Or Pork) Salad With Glass Noodles - Larb Woosen Ga image

This is my favourite Thai dish of all time! I lived in Bangkok for 5 years and this was a staple of my diet. My husband and I like it very very spicy, so if you don't, cut the spice by at least half. If you prefer rice to noodles, leave them out and serve this over rice. Then it would be called "Larb Gai (Moo)". This recipe came from a Thai cooking website and has been modified slightly.

Provided by Jo in Singapore

Categories     Chicken

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 (1 1/2 ounce) package bean thread noodles (Mung bean noodles)
1/2 cup shallot, sliced finely (small red onions)
1 lb ground chicken or 1 lb pork, cooked
2 garlic cloves, chopped finely
2 tablespoons uncooked jasmine rice (khao koor (see below)
1/2 tablespoon ground thai chili powder (or cayenne will do)
1 tablespoon red chili pepper flakes
2 1/2 tablespoons fish sauce
2 1/2 tablespoons lime juice
1/4 cup spring onion, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves

Steps:

  • Soak bean threads in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces. Boil in water for just 2 minutes, drain, place in bowl, drizzle a small amount of vegetable oil over noodles to prevent them sticking together, and set aside. Do this while the chicken (or pork) cooks.
  • To prepare khao koor: get a skillet fairly hot, and add 2 tablespoons of uncooked jasmine rice. Keep it moving until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a mortar and pestle or coffee grinder. The powder should retain some texture and not be too fine a powder.
  • In the same skillet, cook the chicken/pork with the garlic with a small amount of oil.
  • In a large mixing bowl, add shallots, cooked chicken (or pork), khao koor, ground Thai chile powder, chili flakes, fish sauce, and lime juice. Toss gently until mixed well.
  • Add bean thread noodles, spring onion, cilantro, and toss it together a little (not too much).
  • Transfer to a dish and top with a generous amount of whole fresh mint leaves.
  • If not using the noodles, serve over rice with a side of fresh veggies, like sliced cuccumber, sliced green cabbage, raw sugar snap peas, etc.

Nutrition Facts : Calories 452.5, Fat 8.2, SaturatedFat 2, Cholesterol 158.9, Sodium 1982.3, Carbohydrate 41.1, Fiber 3.2, Sugar 1.9, Protein 52.9

KHAO KOOR



Khao Koor image

Who knew something so simple could be so good? Ground, toasted sticky rice is an ingredient used as a binder in some Thai dishes, but it's also sprinkled over sticky rice as a seasoning, contributing a toasty, smoky note. Unless you make Thai food with unusual frequency, I think it's best to make single-meal batches, though you could easily multiply this recipe. Use it in Laarb (page 199), or sprinkle over sticky rice any time you make it.

Yield makes 2 tablespoons

Number Of Ingredients 1

2 tablespoons sticky (glutinous) rice

Steps:

  • Toast the sticky rice in a small sauté pan over medium heat until deeply golden and fragrant, stirring almost constantly, about 5 minutes.
  • Transfer to a spice grinder (or mortar) and grind to a powder. Use immediately or, if you're making a larger batch, store in an airtight container for a few weeks.

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