เนื้อหานี้ถูกล็อค
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Laap mee is a laap that uses a generous amount of crispy ingredients. Called khreuuang mee (เครื่องหมี่), these crispy elements are often used in Northern laap dishes as toppings. In the “laap mee” style, they are used lavishly and mixed with the minced meat.
To be considered a laap mee, the dish must have a ratio at least half the amount of the meat to crispy elements. Furthermore, to achieve the optimal contrast between the crispy “mee” elements and the meat, laap mee is often served raw.
While Thaifoodmaster does not claim to provide authoritative medical advice, we believe that consuming raw freshwater fish and raw pork meat is unsafe and should be avoided. Therefore, we recommend serving laap mee using cooked meat. However, since this dish is mostly consumed raw, in the recipe below, we marked the cooking stage of the minced fish meat as ‘optional’.
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Ingredients
- 500 g tilapia fish (ปลานิล)
- 1 tablespoon coriander roots (รากผักชี) scraped and washed
- 1 tablespoon spring onion (ต้นหอม)
For the fish broth:
- 2 cups water (น้ำเปล่า)
- 1 stalk lemongrass (ตะไคร้) bruised
- 2 pieces coriander roots (รากผักชี) scraped and washed
For the crispy ingredients (เครื่องหมี่; khreuuang mee):
- 1/2 cup shallots (หอมแดง) thinly sliced
- 1/3 cup Thai garlic (กระเทียมไทย) pounded unpeeled
- 1/4 cup galangal (ข่า) sliced into thin juliennes
- 1/4 cup ginger (ขิง) sliced into thin juliennes
- neutral tasting cooking oil (น้ำมันพืช) for deep-frying
For the seasoning broth:
- 1 1/2 tablespoon Northern laap seasoning mix (naam phrik laap) (น้ำพริกลาบ)
- 1/2 tablespoon Northern style fermented shrimp paste (white kapi)(กะปิกุ้ง)
- garlic oil (น้ำมันกระเทียมเจียว) from frying the crispy elements
- fish stock (น้ำสต็อกปลา) from cooking the fish bones
Seasoning:
- 1 tablespoon Northern laap seasoning mix (naam phrik laap) (น้ำพริกลาบ)
- 1 teaspoon Northern laap spices mix (ชุดเครื่องเทศสำหรับลาบเหนือ)
- 1/2 teaspoon makwen (มะแขว่น) (Zanthozylum limonella Alston)
- fish sauce (น้ำปลา) or
- makwen (มะแขว่น) (Zanthozylum limonella Alston) as needed
The herbs:
- 1 tablespoon coriander leaves (ใบผักชี) roughly chopped
- 1 tablespoon spring onion (ต้นหอม) thinly sliced
Serve alongside:
Instructions
Prepare the fish:
- Clean the fish and fillet the meat, reserving the heads and bones.
- On a cutting board and using a knife, mince the fish meat along with the coriander roots and spring onions.
- Continue mincing until the herbs are incorporated into the fish meat. Do not use a meat grinder or an electric food processor. Set aside.
Prepare the broth:
- In a pot, bring water to a strong boil. Add bruised lemongrass and coriander roots.
- Add the fish head, skin, bones, and belly.
- Skim off any foam and scum floating on top of the stock. Simmer on low heat and reduce to a concentrated stock.
- Strain the stock and discard the aromatics. Set the stock aside.
- Slice the cooked skin and any pieces of fish meat into thin slices and set aside.
Prepare the crispy ingredients (เครื่องหมี่; khreuuang mee):
- Thinly slice the shallots lengthwise along the growth axis.
- Slice the ginger and galangal into thin juliennes.
- In a mortar and pestle, pound unpeeled Thai garlic. Use just enough force to mash the garlic cloves, leaving the peels intact. Do not try to make a smooth paste. The peels will crisp fry and add a desired textural element.
- Mix the shallots, garlic, galangal, and ginger.
- To a cold wok, add all the ingredients. Cover with cold oil and turn the heat to medium-low.
- Stir constantly in one direction only until the ingredients are very light golden in color. They will develop a deeper color as they cool.
- Strain the oil and set it aside.
Combine the laap:
- To a cold wok, add some of the oil from frying the aromatics, and turn the heat to medium-low. Add bruised Thai garlic and fry until fragrant.
- Add phrik laap and fry until fragrant.
- Add fermented shrimp paste (kapi) and continue frying.
- Fry until fragrant and then dilute with the broth.
- Add the minced fish meat and fry until cooked. Dilute with broth as necessary to get a dry texture.
- Optional: If you prefer to serve a raw fish laap, mix the fish with the broth in a bowl, away from the heat.
- Turn off the heat. Taste and adjust the seasoning to your liking.
- Adjust spiciness with ground dried chilies; adjust numbness with makwen.
- Adjust saltiness with either fish sauce or makwen-infused fish sauce.
- Adjust the spice aroma with the laap spices mix.
- Mix in the cooked fish skin and belly.
- Mix in the herbs.
- Mix in the crispy ingredients. Keep some for garnish.
This laap dish offers a slightly different way to use the phrik laap seasoning mix. It is added to an aromatic paste made from roasted chilies, galangal, roasted shallots, and roasted garlic. The paste is enriched with coriander seeds, makwen and laap spices mix, which introduces the desired smoke and umami intensifying elements to the dish.
In the village environment, free-range chicken laap is made from a whole bird butchered and cooked on the spot. All the parts of the chicken are used, with nothing wasted or discarded. First, the meat is minced. Gradually, the still-warm chicken blood is added until the meat is saturated and becomes gooey and moist.
Duck laap, like other laap dishes, uses the whole duck, head to tail – including its meat, skin, internal organs, and bones. The recipe I provide below is modified for home-style cooking and uses duck parts; in the village environment, the duck is butchered and the bird is allowed to bleed completely, the blood is collected, and the bird is then cleaned and plucked.
Sour-Sweet Savory Crispy Rice Vermicelli with Bitter Orange (Mee Krob) (หมี่กรอบส้มซ่าทรงเครื่อง ; Mee Graawp)
mee graawp sohng khreuuang (หมี่กรอบทรงเครื่อง), is an exquisitely regal dish of crispy rice vermicelli. The delicate noodles strands are washed and dried, then fried to a crisp light-golden hue. They retain their brittle crunch and airy texture even after being stir-fried with a clinging sticky sauce that encases the noodles in a thin layer of sheen. This sauce, mixed into the noodles together with other ingredients such as thin slices of pickled garlic and bitter orange peel, impart the dish with a light, fresh sweet and sour, and slightly salty and citrusy glaze.
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