Gulf News 'Your Ramadan Table' food show: Laotian chicken and duck larb
Chef John Buenaventura’s salad recipe captures the essence of Southeast Asian cuisine
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients
300 gms Duck breast
300 gms Chicken thighs
100 gms Glutinous rice
1 tbsp Fish sauce
50 gms Spring onion
50 gms Red onion
10 gms Thai basil
5 gms Coriander leaves
5 gms Mint leaves
5 gms Red chillies
2 tbsp Sesame oil
2 tbsp Corn oil
Lettuce, as needed
Salt to taste
Method
Thinly chop the red onions, crush the garlic, deseed the red chillies, and chop the spring onions. Set them aside.
Pick a few leaves of Thai holy basil, mint, and coriander. Also, cut the lime and set it aside.
Toast the glutinous rice in a pan over a medium flame until golden brown, then cool it down. Then, grind the rice with a mortar and pestle.
Now, chop the chicken thigh and duck breast into small, fine cubes.
In a pan over a medium flame, add corn oil and chopped duck breast and sauté. Then add chicken breast, chopped garlic, red onion, and spring onions. Next, add the crushed glutinous rice, a tablespoon of sesame oil, a tablespoon of fish sauce, and black pepper. Finally, add basil, coriander, and mint leaves and turn off the flame. Finish by adding red chillies and lime juice. Serve with Romaine lettuce.
Tips
Use a mortar and pestle to crush the rice; using a blender will turn it into powder.
You can also add soy sauce if needed.
Laotian chicken and duck larb is a delightful blend of flavours and textures that captures the essence of Southeast Asian cuisine. The combination of aromatic herbs, tender meat, and the nutty crunch of toasted glutinous rice makes this dish a true culinary adventure for the senses.
Join us for the next recipe tomorrow!
Do you have a favourite Ramadan recipe to share? Write to us at food@gulfnews.com.