Monday, August 2, 2010

Turkey Larb Gai

•Juice from 2 1/2 limes
•Juice from 1 lemon
•2 tablespoons fish sauce
•2 tablespoons honey

•3 tablespoons vegetable or canola oil
•1 red onion, diced
•2 shallots, thinly sliced
•1 (4-inch) piece lemongrass, minced (about 1/4 cup)
•2 Thai chiles
•Kosher salt
•1 1/2 pounds ground turkey, preferably dark meat
•1/2 cup chopped fresh mint leaves
•Freshly ground black pepper
•1 head butter lettuce, leaves separated

•Serve with Lettuce Wraps

Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.

Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.

Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter.  Serve. 
Optional: sticky or steamed white rice and Thai Iced Tea.

Thai Tea
•8 cups water
•3/4 cup sugar
•2 whole star anise pods*
•12 black tea bags
•1 cup sweetened condensed milk
•Mint leaves, for garnish

In a medium saucepan, over medium heat, bring the water, sugar and star anise pods to a boil. Remove the pan from the heat and add the tea bags. Allow the tea to steep and cool to room temperature, about 1 hour. Discard the star anise pods and the tea bags and whisk in the condensed milk. Pour into a large pitcher and refrigerate for at least 1 hour, or until ready to serve.

Garnish with fresh mint leaves and serve.

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