Thazin Wah – or “Bo” to those who know her – is the owner and manager of Green Gallery restaurant in Yangon, which she describes as “a Thai restaurant with my own style thrown in.”
She opened the restaurant in 2013 after spending 14 years in Thailand, where she learned about authentic Thai food.
“As well as being one of the most popular dishes in the restaurant, “larb” is one of my favorite dishes – especially when eaten with sticky rice,” Bo says. “It’s fresh, flavorsome and has the nice blend of spicy and sour flavors that Thai cooking is known for.”
Best of all, Bo says, this dish is simple and easy to make – and less time cooking means more time for fun.
Here she shares her recipe for the traditional Thai minced meat salad dish known as “larb.”
170g minced chicken, pork or seafood
1 spring onion
1/3 cup fresh coriander leaves, chopped
2 tablespoons lime juice
2 tablespoons fish sauce
Pinch of sugar
Chilli powder to taste
Finely chop the shallot and spring onions and set aside. Next, heat about 2 cups of water in a pan and bring to the boil. Add the minced meat or seafood and boil until it is cooked.
Drain the water from the meat, then add the shallot, spring onion, coriander leaves, lime juice and fish sauce. Add a pinch of sugar and chilli to taste, and stir to combine.
Serve with raw green beans and raw cabbage slices if desired. This dish is best enjoyed with sticky rice.
Green Gallery restaurant
Address: Mahabandoola Rd # 58/52nd Street Lower Block
Tel: +95 9 313 15131
Article courtesy of The Myanmar Times.
Article link: http://www.mmtimes.com/index.php/lifestyle/dining/16420-recipe-green-gallery-s-larb.html