Today we hosted a live session with Sami Soni, a medical student with a passion for cooking! In today's IG Live she brought a traditional Thai recipe from her hometown, Bangkok which she has been making for years! We loved it so much we decided to share it on the blog today! (with her permission, of course!)
Sami's Thai Larb Salad
2 tbsp. soya sauce
2 tbsp. lime juice
1 tsp. brown sugar
1/4 tsp. chili powder, depends on your spice tolerance
1 block tofu, firm
1 tbsp. sticky rice, raw
2 tbsp. coriander leaves, finely chopped
2 tbsp. mint leaves, finely chopped
1 tbsp. spring onions, julian cut
1 tbsp. red onions, julian cut
In a large bowl, put soya sauce, lime juice, brown sugar, and Thai chili powder and set aside.
Now chop your tofu into small rectangles (2mm thick) and saute it in a frying pan in medium flame until it turns golden brown. Set the tofu aside...
Now take sticky rice and roast it in a frying pan for 10 - 15 minutes until it turns light burnt sienna.
Now grind this rice in a mixer or you can use a mortar to crush it. We don't want a fine powder but a slightly grainy texture.
Now take a large bowl and mix everything (so the dressing we made in step 1, tofu we cut, rice mixture we made, spring onions, coriander leaves, mint leaves, red onions, and ginger)
Your salad is now ready!
What makes this salad so different is the rice powder! Most traditional salads don't include these!