Thursday, June 07, 2007

Make larb not war

Yes this minced-pork-stir-fried-with-carrots-and-flavoured-with-coriander-lime-and-fish-sauce is called larb. Served with brown rice and some lonely greens left lingering in the refrigerator (English spinach and snow pea sprouts). I stir fried them quite badly -- ending up with a a soggy mass -- but mixed with the other dishes and drizzled with the sweet chilli sauce, the combination was superb. The lime and coriander flavours made the gemisch particularly more-ish (ge-more-ish?).

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