Burmese Version of Larb, without Shrimp Sauce
You Do Need Sambal Oelek
Sambal Oelek
This recipe, which uses no Shrimp Paste, is a Burmese-Chinese version of Larb, the hearty Thai minced Meat dish. You do need Sambal Oelek, which is an Indonesian condiment, so this dish is really a confluence of Southeast Asian influences.
But theta’s not too surprising, as Burma borders on five countries and has borrowed from all of their cuisines while retaining its own identity. Recipe adapted from Desmond Tan.
Stir-Fried Chicken with Mint
Burmese
Ingredients:
1 pound boneless, skinless Chicken Thighs
2 tablespoons Vegetable Oil, such as Canola
7 small Garlic cloves
2 Thai Chiles or half a Jalapeño, sliced thinly
1/2 cup chopped Cilantro, plus more for garnish
1/4 cup chopped Mint
Lime wedges for garnish
Mixture No.1:
½ teaspoon Cumin Seeds
½ teaspoon Black Mustard Seeds
Mixture No.2:
1 tablespoon Sambal Oelek
1 tablespoon dark Soy Sauce
1 teaspoon Fish Sauce
¼ teaspoon Sugar
Mixture No.3:
1 teaspoon minced Garlic
1 teaspoon minced Ginger
Method:
After getting the ingredients together, begin by chopping the Chicken Thigh Meat finely until evenly minced. A Chinese cleaver simplifies this.
Next make, Mixture No.1: In a skillet, toast the Cumin and Mustard Seeds until they pop, not more than 30 seconds. Transfer to a mortar with pestle and pound into a coarse powder.
Next make Mixture No. 2: In a small bowl, blend Sambal Oelek, Soy Saucem, Fish Sauce and Sugar. In a large skillet, heat Oil over medium fire. Tilt pan so oil pools to one side, then add the Garlic Cloves. Fry until light golden and soft, about a minute. Remove Garlic Cloves and reserve, keeping the Oil
Next het the skillet over high fire. Whjen the Oil is hot, but not smoking, add Mixture No. 3,the minced Gar;lic and Ginger. Stir-fry for a few seconds. Put in the Chicken, spreading it out evenly with a wooden spoon. After a minute, give the pan a stir so the Chicken doesn’t stick together. Repeat this step until the Chicken is light brown in places about 3 minutes in all.
Finally, add Mixture No.1, the Mustard-Cilantro powder, Mixture No. 2, the Sambal Mixture, the fried Garlic cloves and chill lies, stirring constantly, until the liquid just lightly coast theMeat. Mix in the Cilantro and Mint. Garnish with Cilantro sprigs, with Lime wedges on the side. Serves 3 or 4, depending on what other dishes are planned.
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Kneeling Buddha, Burma/Myanmar,
19th century