Larb Catfish Menu

 Larb Catfish Menu

history

for the history of Grilled Catfish Larb is a menu adapted from Larb of Isan people, one of the home-style Isan dishes that almost every household can eat. The origin of Laab is influenced by Vientiane. Passing on the spiciness from generation to generation Along with modifying the formula to suit the current era until becoming a new menu for us to eat together In addition to our main menu, there are also Larb Moo Tod, Larb Duck Crispy Herbs, Larb Snapper, etc. The most popular classic menu is probably Larb Moo itself.

nutritional value

Larb Catfish has a strong, sour, spicy, salty taste. It helps appetite, expels wind, helps digestion. Because the components are decorated with a variety of herbs.

Larb Catfish 1 set provides energy for the body 553 kcal, contains 504.16 g of water, 74 g of protein, 9.3 g of fat, 44 g of carbohydrates, 7.36 g of pulp, 0.9 g of dietary fiber, 565.3 mg of calcium, 408.05 mg of phosphorus, 25 mg of iron, beta-carotene. 240.3 mcg Vitamin A 20069.55 IU Vitamin B1 28.66 mg Vitamin B2 0.9 mg Niacin 5.02 mg Vitamin C 65.5 mg

raw material

• 4 grilled catfish
• Red chili peppers, soi 10 tablets
• 3 stalks of spring onions
• Coriander leaves 1 bunch
• 5 kaffir lime leaves
• 3 lemon juice
• 1 1/2 tbsp. chili powder
• 3 tbsp fish sauce
• 2 tablespoons roasted rice

how to do

• Remove the meat from the grilled catfish. By removing the burnt leather and not allowing it to stick to the spread.
• Take the carved catfish meat and chop finely. before making Larb By chopping, the attached catfish will be spread out thoroughly. When eating, it will not stick to the throat.
• Put the chopped grilled catfish fillet into a mixing bowl. Then season with fish sauce, lime juice, cayenne pepper and roasted rice and mix well.
• Add sliced ​​spring onions, chopped coriander, and red chili peppers, mix well and prepare to serve.

image source

https://cooking.kapook.com/

content source

https://www.wongnai.com/