Tuesday, August 28, 2007

Dinner Tuesday 28 August - Mushroom Laab

Mushroom Laab
10ml oil
85g shallots, minced
3 cloves garlic, crushed
1 teaspoon galangal (or ginger)
250g mushrooms, finely chopped
3-4 kaffir lime leaves, shredded
1 stalk lemon grass, very finely sliced (tender inner leaves only - discard any tough outer leaves or reserve for another purpose)
1 teaspoon sugar
2 tablespoons fish sauce
2-3 chillis, sliced
10g rice, dry roasted in a skillet and crushed in a pestle & mortar
1 lime

Romaine lettuce leaves
100g fine beans
handful coriander leaves
2-3 spring onions, sliced

Heat the oil in a wok or skillet. Add the shallots, garlic, galangal or ginger & mushrooms and stir fry over medium heat until mushrooms are cooked and have released all their moisture. The mixture should not be watery.

Add the shredded lime leaves, lemon grass, sugar, fish sauce, chillies and toasted rice. Continue stir frying, combining all ingredients well.

Remove from heat, add the lime juice, stir and taste - add more lime juice, fish sauce and/or chillis as you prefer.

Allow to cool to room temperature. Serve the laab in Romaine lettuce leaf "boats", garnished with spring onions, coriander and cooked fine beans.

Nutrition Data per serving
Calories (kcal) 330.7
Carbohydrate (g) 40.9
Protein (g) 16.5
Fat (g) 12.0
Fibre (g) 7.4

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