So when I realize that this is what I want I shoot an e-mail to Helen begging for the recipe and asking how much snow they have (because food and snow are both very important to me) and a few minutes later I have the secret in my sweaty little hands. Larp is usually eaten with Thai sticky rice using your hands but I didn't have any, nor do I have my Thai rice steamer thingy anymore but the meat alone was a great comfort. A few weeks later I decided to adapt it to my now-Primal lifestyle (I omitted the roasted rice flour) and my family loved it. So here, written from my computer outside of Tokyo is my adapted Thai larp recipe made possible by my good friends in Alaska.
|Thai Cabbage Rolls with Cabbage Salad|
THAI CABBAGE ROLLS and CABBAGE SALAD
2 pounds hamburger (for those days when you're all out of moose meat)
4 garlic cloves, chopped
2 tsp. chili powder
2 T. fish sauce
4-6 green onions, sliced
1/2 C. fresh cilantro, chopped
2-3 slices fresh ginger
1 cabbage (Napa is my preference but work with what you have)
1 hot red pepper, dried, chopped
pinch each of kosher salt/ fresh cracked black pepper
|Thai cabbage rolls starting point|
While your meat is browning pick the outer leaves from your cabbage and wash. I soften mine by putting them in the microwave for 3-5 minutes. Err on the firm side as they'll soften up when you steam them. Now's a good time to get your steaming setup going as well. Place your fresh ginger in the water of your steamer to infuse the cabbage leaves with a bit of flavor.
|Cabbage cup before|
|Completed cabbage roll|
|Ready for the steamer|
Serves 3-4 or maybe 2 really hungry folks.