Serve larb hed as a main dish or as a starter. We begin with mushrooms and tofu — pan roasted without oil. Add the accents of Thai chili, onion and fresh mint. Finish with ground roasted rice.
-Ingredients-
-1/4 cup red onion, chopped
-1 or 2 Thai chilis, cut into fine pieces
-1 cup sliced mushrooms, sliced
-1/2 block firm tofu, crumbled into coarse mash
-2-3 green onions, chopped fine
-4-5 stems cilantro, chopped fine
-1/4 cup fresh mint, torn to small bits
-2 tbsp brown jasmine rice
-2 tbsp soy sauce
-2 tbsp fresh-squeezed lime juice
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-Preparation-
In a pan on low heat, heat rice; stir frequently until rice is toasted. After 5-10 minutes, set aside to cool.
In the same pan, over med high heat, cook tofu, stirring frequently, until most water has cooked off, 2-3 minutes. Set aside to cool.
In the same pan, on med high, heat mushrooms. Add a little water, 2-3 tbsp, to keep them from sticking and cook for 2-3 minutes. Set aside to cool.
Grind rice in mortar with pestle, or use food processor. Rice should be very fine, like a coarse flour. In Thailand, we’d lay roasted rice in the folds of a linen cloth and whack it with a club.
In a large bowl combine red onion, chili, mushrooms, tofu, cilantro, green onion and fresh mint. Stir.
Season with soy sauce and lime juice and stir in roasted rice.
Stir all ingredients together. Add more of any ingredients as you like.
-Serve-
Serve with sticky rice with raw vegetables on the side. Now that’s a nice main dish for the day!
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