Dressed meat

Dressed meat

Lap sin

By
From
South East Asian Food
Serves
6

In Laos this dish would usually be made using sliced or chopped raw buffalo meat and raw liver. Many people will find this lightly grilled version more palatable. This is the same dish as the north-eastern Thai lap seen from the other side of the border.

Ingredients

Quantity Ingredient
3 tablespoons sticky rice
2 slices galangal, put under a griller until dry and then chopped finely
200g calf’s liver, (optional)
200g cooked ox tripe, (optional)
600g rump or sirloin steak
3 tablespoons country fish paste water
1 tablespoon fish sauce
3 shallots, peeled and finely chopped
3-4 fresh red chillies, finely chopped
1/2 cup chopped spring onion
1 cup round-leaf mint, chopped
1/2 cup chopped coriander leaf
1 lime, juiced
extra round-leaf mint, chopped and chilli flowers, for garnish

Method

  1. First prepare the rice by roasting it until brown in a dry pan and then grinding it with the galangal to a consistency of fine sand. Set aside.
  2. If using less of the calf’s liver or tripe, or omitting them altogether, increase the amount of other meat accordingly. Trim all skin and fat from the meat. Put it under a hot griller until it is cooked rare to medium, then slice or chop it finely. Save the juices left in the griller pan. Boil the liver in water until cooked, if you are using it, then slice very finely. Similarly boil the tripe and slice finely.
  3. In a saucepan mix the meat juices from the pan, the country fish paste water and the fish sauce. Bring all this to the boil then take it off the stove and allow to cool. In a bowl mix the steak, liver, tripe, shallots and the fish sauce mixture and toss them together well. Add the roasted rice and mix thoroughly. Just before serving add the chillies, spring onion, mint, coriander and lime juice and toss well again. Garnish with more mint leaves and chilli flowers.
Tags:
SBS
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