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« Northern Meat | Main | Please Dress Politely »

2009.02.21

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Diane

I'm a white chick who cooks Thai food, and I love all those innard-y bits. Thanks for the recipe, as I don't have one for this kind of larb and would love to give this a shot. Do you get your pork innards in Chinatown, or have another butcher to get them from?

Diane

PS - what is "long pepper" - dried or fresh? hot or mild?

Robyn

Hi Diana - The thing with innards is that they should be super fresh. So it's best to order from a butcher if you can. We get ours from a pork seller at a wet market here in KL. We can't buy them the same day, but have to order a day in advance ... he tells us never trust innards that are just sitting around for sale. They must be super fresh.
Long pepper is small, cone-shaped sort of pepper ... common in Indonesian food especially. I know it's available in the US from specialty spice sellers. It's a sort of variation on the flavor of black pepper. You could substitute if you like. That's the thing about this recipe - make it once and you'll probably find you want more of this or less of that.

Good luck! Would love to hear how your laab comes out.

Lor

I KNEW I shouldn't have read this post while I'm sitting here at work, eating lunch (a subway sub. Oh lord.) at my desk. It's not right that I'm eating a terribly bad sandwhich when I could be having THIS.

I am printing this recipe out so that once the weather clears up and my aunt's outdoor kitchen is available for use, I'm going to attempt to make this. I'm extra excited as we finally have a real, live butcher in my neighborhood and can get the offal and nasty bits rather than taking my chances at the local asian grocery store (I mean, really. Some of those weird bits at the asian grocery are looking rather green around the edges.)

Thank you thank you thank you for posting this recipe. I'm excited to have a new odd-bits-n-blood recipe to add to my rotation of dinuguan and tinumis.

Andrea Nguyen

Robyn, would you say that long pepper is hotter than regular black pepper? That's the impression that my palate's had. Here's a photo from Wikipedia:

http://en.wikipedia.org/wiki/Long_pepper

Would you way that 1 long pepper is about 8 to 10 peppercorns?

Robyn

Lor - it's a good one. Let us know how it comes out.

Andrea - if you're going one-to-one yes, I'd definately say long pepper is hotter. I suppose I might substitute 20 peppercorns for the long pepper? But long pepper is pretty easily available these days, isn't it?

Tatiana

I recommend Sichuanoil. I recently moved to Sweden where I came across this oil. Its a very spicy oil which includes the Sichuan pepper and is incredibly easy to use, just by adding a few drops on your food. In Swedish I think its called Sichuanolja. Its worth taking a look! And much easier than deciding how much chili to slice up and throw in!

Chef Shane

Great post Robyn.
I'll use this one (and also watch Mum and Grandma make their own local versions - as you say - very individual)

I also eat mine cooked.
How did you go when they offered you the raw version?
I got the impression that only us Farang have it cooked.
I was offered - Larb? or Larb Khua? I chose Khua......and they all smiled.
Raw innards is like the insect cuisine - I gotta work up to it. :-)

Robyn

Hi Shane -- I didn't have any problem with the raw version (with blood) flavor-wise, but my mind couldn't quite get past eating raw innards. I do usu opt for cooked if I have a choice.
Many Thais will not eat theirs cooked -- for the same reason farang hesitate, food poisoning concerns. (Similarly, I've met many Thais who won't eat som tam with pickled crabs or bplaa raw -- concern about food poisoning.)
In the Lampang market (previous post to this, maybe?) raw seemed to be the dominant choice among locals. But elsewhere on the road we saw plenty of folks choosing cooked.
As for styles -- most often we ate a simpler version to this: the meat 'simmered' with ground dried spices and herbs and chilies. No paste.

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