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Larp.

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      Title: LARP.
 Categories: Beef, Thai
      Yield: 4 Servings
 
      1 lb Fresh Ground Beef.
           Mint Leaves.
      3    Cloves Garlic.
      1 tb Shallot - Chopped.
      1 ts Coriander Seeds - Ground.
      1 ts Ground Hot Chili Peppers. *
      1 tb Ground Toasted Rice. **
      1 tb Scallion - chopped.
      2 tb Lime Juice.
      1 ts Salt.
      1 tb Fish Sauce.
           Fresh Raw Vegetables.
 
  * Adjust the amount of ground hot chili pepper to taste. Serve extra
  on the side to be added to the dish as needed.
  
  ** Make toasted rice by browning RAW rice in a hot dry wok or frying
  pan, and then ground coarsely in a blender, OR an acceptable
  substitute is to brown a commercial "cream of rice" in a hot dry
  pan/wok.
  
  Wrap the shallot and garlic in aluminum foil and roast on the stove
  for approx. 2 minutes per side till the content is scorched. Remove
  the content from the foil, mash together well (with mortar & pestle,
  if available) and set aside.
  
  Lightly cook the ground beef in a dry pan/wok until the pink is just
  gone, and place in a bowl.  Let cool for a few minutes. Add fish
  sauce, salt, lime juice, and mix well. Add the mashed garlic/shallot,
  ground coriander seed, toasted rice, ground hot chili, chopped
  scallion, and lightly toss together with a fork. Serve on a bed of
  lettuce leaves and garnish with mint leaves.
  
  This dish should be served with fresh raw assorted vegetables such as:
  chunks of "yard-long bean", nappa leaves (select the more tender inner
  leaves), lettuce leaves (Romaine and other leave lettuces are
  excellent), celery, and so on.
  
  Translated and commented by: Padej Gajajiva From: "Cooking Thai Food
  in American Kitchen" by Malulee Pinsuvana.
 
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