Larb Duck Menu

Larb Duck Menu

history

Larb Ped is a famous food of Isaan people. caused by the popularity of raising ducks and chickens in houses, which are often raised to eat eggs when the old mother ducks no longer lay eggs Therefore, it is slaughtered to make Larb Ped. Which usually has a tough texture, thick skin, crunchy, seasoned to deodorize the smell of duck. with aromatic herbs It is wisdom that turns old duck into delicious food.

nutritional value

Duck meat has many nutrients, including protein, fat, carbohydrates, calcium, phosphorus, vitamin B1 and vitamin B2. These nutrients help to maintain the lungs and kidneys, nourish the blood, cure heat, but have high cholesterol. therefore should not be eaten often

raw material

• 500 g of duck breast and thigh meat
• 1 lemongrass cut into pieces
• Galangal, cut into 5 glasses
• 3 torn kaffir lime leaves
• 2 tablespoons chopped parsley
• Boiled pickled fish 1 tablespoon
• 3 tablespoons of lemon juice
• ¼ cup thinly sliced ​​shallots
• 3 tbsp fish sauce
• 2 tablespoons chopped cilantro
• 2 teaspoons of granulated sugar
• 1 tablespoon chopped kaffir lime leaves
• 3 tablespoons roasted rice
• 2 tbsp chopped spring onions
• 2 tbsp. roasted paprika
• Vegetable side dishes such as cabbage, lentils, basil, cilantro

how to do

• Put water in a pot and set it on fire. Bring to a boil then add galangal, lemongrass, torn kaffir lime leaves.
• Bring the duck into the boil until cooked, scoop up and remove the skin. cut the meat into small pieces
• Finely chop the duck meat and mix with galangal. Add the duck skin, coarsely chopped to combine.
• Then put the chopped duck in the pot and heat until cooked. therefore lifted off the stove
• Season with fish sauce, lime juice, fermented fish sauce, sugar, cayenne pepper, roasted rice and taste to get the right taste.
• Add parsley, shallots, shredded kaffir lime leaves, mint leaves, coriander leaves, spring onions, mix well and arrange on a plate and serve with fresh vegetables.

image source

https://sites.google.com/

content source

http://www.thaifoodheritage.com/