Tag Archives: Nam Tok

Larb Moo, Thai food

       Larb Moo, Larb is a popular Thai and foreign menu item because it is simple to prepare and has a spicy flavor. Furthermore, the recipe is widely available in Thailand for a reasonable price ranging from 30 to 100 Bath depending on the type of restaurant.

Larb Moo, Nam Tok, Sok-Lex, Koy, Tub Whan, Larb Kua, Thai food, Thailand

Larb Moo (Minced Pork Salad )

       Minced Pork Salad or Larb Moo, Larb is a popular dish in the North and Northeast of the country, including Laos. The dish is easy to make by chopping any meat, offal, and skins and then mixing them with seasonings and roasted rice (Khao Khoua). Popular meats for this recipe include chicken, duck, beef, buffalo, fish, pork, and bird meat. It can also use wild meats like antelope, deer, and malopacus, however, in a present that any wild meat is illegal. Larb is served with sticky rice and a variety of vegetables as a side dish.

Larb Moo, Nam Tok, Sok-Lex, Koy, Tub Whan, Larb Kua, Thai food, Thailand

Nutrition of Larb Moo

       Nutrition of Larb: Larb contains a lot of protein from the meat. Side dishes like shallot boost the immune system and are good for the heart, parsley strengthens bones and teeth, peppermint leaves improve vision, and leeks prevent constipation and lower cholesterol in the arteries.

Larb Moo, Nam Tok, Sok-Lex, Koy, Tub Whan, Larb Kua, Thai food, Thailand

Larb Moo Ingredients

       Ingredients: 150 g meat, 10 g sliced shallots, 1 tablespoon sliced leeks, 1 tablespoon roughly sliced parsley, 10 g peppermint leaves, 2 tbsp roasted rice, 1 tbsp cayenne chili, 2 tbsp fish sauce, 2 tbsp lime juice.

Larb Moo, Nam Tok, Sok-Lex, Koy, Tub Whan, Larb Kua, Thai food, Thailand

A type of Larb

       By referring to their region, the recipe can be divided into two types: 1) Larb in the Northeast, the main ingredient in Larb Isan is chopped meat. The dish is made with finely chopped meat that has been seasoned with fish sauce, lime, and chili powder, roasted rice, mint leaves, chopped scallions, and chopped shallots. Larb can be eaten with both cooked and raw meats, as well as a variety of vegetables such as cucumber, acacia shoot, star fruit, bael leaf, neem leaf, and so on. Moreover, we can specific a kind of recipe in northeast to 5 recipes

Larb Moo, Nam Tok, Sok-Lex, Koy, Tub Whan, Larb Kua, Thai food, Thailand

Nam Tok

       Nam Tok: Nam Tok is made in the same way as Larb, but with sliced pork instead of minced pork. Grilled pork and beef are frequently used. Nutrition of recipe: In this dish, meat provides a lot of protein. Ingredients such as shallot help the immune system and are good for the heart, parsley strengthens bones and teeth, peppermint leaves improve vision and relieve stress, and leeks prevent constipation and lower cholesterol in the arteries. Ingredients: 350 g meats, 10 g sliced shallots, 1 tablespoon sliced leeks, 1 tablespoon roughly sliced parsley, 10 g peppermint leaves, 2 tbsp roasted rice, 1 tbsp cayenne chili, 2 tbsp fish sauce, 2 tbsp lime juice

Larb Moo, Nam Tok, Sok-Lex, Koy, Tub Whan, Larb Kua, Thai food, Thailand

Sok-Lex

       Sok-Lex or Larb dib: The cooking method is the same as for Larb, but the meat is not boiled or cooked as in Larb, and the flavor is spicier. After you’ve already seasoned the raw meat, squeeze the blood and mix it with the seasoned raw meat to get Sok-Lex. If you reduce the blood and add marrow gut water of cow to the dish, it will have a bitter taste.

Larb Moo, Nam Tok, Sok-Lex, Koy, Tub Whan, Larb Kua, Thai food, Thailand

Boiled blood with Larb

       Boiled blood with Larb: The cuisine originated in Vietnam, and the recipe has a high nutritional value, as well as the ability to cure a cold and keep the body warm. It is not difficult to prepare this menu; simply bring pork or duck meat along with some offal to be minced like a Larb but without any seasonings. The meat was then cooked and scooped onto a plate before being topped with the boiled blood of duck or pork that had been cooked with fish sauce. The blood in the dish varies depending on the type of meat. When finished, place it in the refrigerator to allow the blood to clot and extend its life.

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Larb Moo, Nam Tok, Sok-Lex, Koy, Tub Whan, Larb Kua, Thai food, Thailand

Spicy Raw Meat Salad or Koy

       Spicy Raw Meat Salad or Koy, “Koi” is a regional dish in the Northeast that is similar to Larb and Sok-Lex. It is commonly prepared with raw meat, which includes edible insect eggs and larvae, as well as a variety of meats such as beef, venison, wild boar, fish, shredded shrimp, Golden Apple Snail, chameleons, and Ant Eggs. Cooking with poultry such as birds, ducks, and chickens is not popular because they have a fishy odor. Koi is a recipe that was influenced by Larb. It differs from Larb in that the meat is not minced but rather sliced into small pieces. The majority of the meat used to be made is beef, and the meat is not boiled. After that, the meat is sliced and mixed with all of the seasonings according to the Larb formula.

Larb Moo, Nam Tok, Sok-Lex, Koy, Tub Whan, Larb Kua, Thai food, Thailand

Tub Whan

       Spicy Liver Salad or Tub Whan, when pork liver is boiled, it takes on a sweet and appetizing flavor. The Isan people frequently consume pork liver and developed a recipe known as pork liver salad or sweet liver. The nutrient content: Because pork liver is high in iron, it will nourish the eyes and skin. Red onion is also an antioxidant that aids in the production of red blood cells. Cordial parsley aids in the maintenance of strong bones and teeth. Mint leaves help to relax the eyes, while onions help to prevent constipation and lower cholesterol levels in the blood. Ingredients of Tub Whan: 350 g pork liver, 20 g shallots, 1 tablespoon onion, 1 tbsp coarsely chopped celery, 10g mint leaves, 2 tbsp roasted rice, 1 tbsp cayenne pepper, 2 tbsp fish sauce, 2 tbsp lime juice

Larb in the Northern

Larb Moo, Nam Tok, Sok-Lex, Koy, Tub Whan, Larb Kua, Thai food, Thailand

       Larb in the Northern, the northern recipe of Larb will have a unique ingredient called “Makhwaen or Indian prickly” as the main ingredient, which will not be found in the Larb of the Northeast. Makhwaen, also known as Indian prickly, has a pungent aroma with a slightly pungent taste, spiciness, a strong aroma, and the ability to numb the tongue. Larb in Northern Style does not include lime juice. The flavor of Northern Larb is salty, spicy, and mellow. The dish is topped with mint leaves and roasted onions, and it comes with Vietnamese coriander as a side dish.  we can specific a kind of recipe in Northern to 2 recipes:

Larb Moo, Nam Tok, Sok-Lex, Koy, Tub Whan, Larb Kua, Thai food, Thailand

Northern Raw Meat Spicy Salad

       Northern Raw Meat Spicy Salad, there is no conclusive evidence that the northern region has been producing Larb. Larb, which has been around for at least 300 years, is a popular food to eat at parties or festivals. Larb’s main ingredient is “fresh meats,” which are commonly used meats such as pork, beef, and so on. Making Larb is not a difficult process. Begin by finely slicing fresh meat and mixing it with fresh blood and sliced offal. The main condiment used in the recipe is Indian prickly, which gives Northern larb a spicier flavor than the Northeast recipe.

Larb Moo, Nam Tok, Sok-Lex, Koy, Tub Whan, Larb Kua, Thai food, Thailand

Larb Kua

       Spicy Pork Salad in Northern Style or Larb Kua, Because the word “Larb” means “lucky,” it is a popular dish at Lanna ceremonies and special occasions. However, the Northern recipe differs from the North-Eastern recipe in that it uses meat and curry paste instead of roasted rice. Nutrition of Larb Kua: Larb Kua is high in protein and energy. Garlic, galangal, lemongrass, and kaffir leaves contain vitamins and minerals such as zinc and calcium, which help to expel gas and are beneficial to the digestive system.

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