Thai mince part 3 – lab moo experiment

Serves 1

15-20 mins

Rating – Very damn hot

Ingredients

150g mince

½ lime

2 tbsp fish sauce

1 tsp palm sugar

2 birdseye chillies

Ginger  

Splash of soy sauce

Green beans 100g –ish

2-3 Celery sticks

Natural yoghurt

My recipe

This was a further experiment with the lab moo recipe which, please note I don’t think I have posted parts one and two yet so do not look for them.

I put a small lump of mince in the freezer for a snack size portion so I’m afraid I don’t know the exact amount but am guessing it’s about 150g.  I took a good picture of it so hopefully that will help. 

A nice dollop of natural yoghurt goes really well to ease the taste of the hot chilli and some healthy celery sticks to spoon it all up.

You will see on the picture I added some tomato but it just ended up totally evaporating.  

The Thais normally make this with minced pork.  Some basic ingredients like the chillies, ginger, lime, palm sugar and fish sauce make the tasty basis, other than that you can try adding whatever.  

If you search for lab moo on google you will find a couple of different Thai recipes.

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Chop all your ingredients.

Fry off the mince and then drain away the fat; this is important for this recipe as the end result is just the mince and flavours, there is no sauce.

I use ginger from the freezer and just grate some in.

Add the green beans, fish sauce, chilli, palm sugar and soy sauce.

It shouldn’t take very long; I’d say another 10 mins after the fat is drained.

At the end, squeeze in your lime then give it a taste. 

I always find this bit difficult as I am not a chef so I can never work out what it needs. 

Usually with this one, it’s either not hot enough, because with lab moo chillis are a massive part, I like it really bloody hot, hence the yoghurt. 

If it’s too hot add more sugar and lime. 

If it’s not hot enough and it’s too sweet, more chilli.

As I say all the time with chilli, best to add gradually because you can always add more but once they are in, they are in.  Not everyone enjoys a burnt mouth.  A good hot dish though means guzzling more wine J me likey.

When you are happy (hopefully) with how it tastes, decorate the plate with the celery and a nice dump of yoghurt.

Happy lab moo-ing.

Enjoy     

Mince with spicy cream

Apologies for my lack of blogging recently, I haven't lost the love but have been trying to concentrate on finishing by book and if I'm really honest finishing several bottles of wine.

I just showed the new blog layout to my mother and she said but you're not a foul mouthed princess, I said, yeah I know I'm not a princess.  

Anyway get some cream and spice it up with one of my bitching personal versions of spicy Thai mince.  

Keep a look out for a future post of Jamie's Thai mince version 2.  

This one is juicy and saucy, version 2 is  much hotter and dryer, I like to think its like Lab Moo which I had in Koh Samet served by a very angry, stressed Canadian guy who owned the restaurant and was clearly struggling to cope.  His wife was Thai so I imagine she cooked it and it was bloody gorgeous despite waiting about an hour for it.  

May as well tell you the story now................ It was our last night on Koh Samet, I had noticed earlier in the week it was a non smoking restaurant, as it was an indoor establishment; on this night though they had one table outside where I could fully embrace my L&MS that cost me about £1.40 a pack (fills me with joy).  

We were warned of the wait but I wasn't bothered, more time for wine and fags I thought.  When he took our order he asked if I'd like any rice with it, being indecisive when it comes to food I paused a little and he bit my head off and said 'It's not hard, I'm busy here' he possibly even clicked his fingers or maybe I imagined that bit; I said yes, I'll have rice.  When dinner finally came there was no rice *Fucknuts* We asked for another beer and he did bring it over, I mean I did get the impression we were in a restaurant not a self service piss hole or a prison, it wasn't a cheap menu; he goes 'Next time fridge is over there, get it yourself'.  

Seriously dude go and learn some fucking customer service skills if you're going to run a restaurant.  Jesus Christ, we both know how stressful it can be running your own business but everybody knows you NEVER EVER take it out on YOUR customers.  He really needed some valium or magic mushrooms or dope or something.  

He did come over when it had calmed down to talk to us but I still haven't really forgiven him for that attitude.  

Right enough of my Thailand tales, depressing myself sat here, get this saved in your fav's.  

Ingredients

1lb mince

Olive oil

1 white onion 

1 ½ peppers

5-6 mushrooms

Spoonful of ginger

Sprinkle of coriander

1 garlic clove

200ml double cream

½ tin chopped tomatoes

1 tbsp massaman curry paste

2 hot chillis    

Cup of rice

I made this one up myself because I’m a tight wad and wanted to use the cream that was left in the fridge.

I got some mince and just used a load of ingredients I already had in the house.

Chop all your ingredients.

Brown off the mince with a bit of olive oil for a few minutes then drain the fat.

Put the mince back in the frying pan and add the massaman paste. 

Stir in the onions for a minute then add the mushrooms and peppers.

Add the double cream and the tomatoes.

Add the garlic and the ginger.

Turn on the rice to boil.

At this stage I tasted the mince to see how hot it was but it wasn’t hot enough for me so I gradually added the chillis until it was.

Enjoy