Comments on: Pork Larb Lettuce Wrap

By: Devin

Devin — Thu, 18 Apr 2013 15:48:39 +0000

Actually Chith is right, we usually never put sugar in, but we do put Kaffe lime leaves :)

By: Rasa Malaysia

Rasa Malaysia — Tue, 23 Oct 2012 16:02:31 +0000

Chith, this larb recipe is adapted from a food magazine. I have never had lao larb, so if you can share the really authentic recipe, I’d appreciate it.

By: Chith

Chith — Tue, 23 Oct 2012 10:55:29 +0000

This is larb in a Malaysian way? As said, larb is a Lao famous food. When we talk about Lao food or Lao people, we need tot alk about “padek” (fermented fish), which is an ingreedient that cannot be missed in Lao larb. I dont remember putting sugar (and this much!)in larp.

By: Bite and Sip via Facebook

Bite and Sip via Facebook — Wed, 10 Oct 2012 22:23:20 +0000

Not even 30 minutes, it takes less time. Absolutely delicious! I make this quite often and everyone loves it

By: Rasa Malaysia

Rasa Malaysia — Wed, 10 Oct 2012 05:28:37 +0000

Wow, that’s awesome. So fast and you already made the dish. :)

By: Rasa Malaysia

Rasa Malaysia — Wed, 10 Oct 2012 05:24:28 +0000

The roasted rice powder is in the recipe, listed as long grain rice, but method says to make it into roasted rice powder. ;)

By: karipedas

karipedas — Wed, 10 Oct 2012 00:24:20 +0000

The one most important ingredient missing from your larb recipes is roasted rice powder. Nonetheless, I am sure it still tasted great as all your recipes are. You can either make your own rice powder by dry roasting glutinous rice (or called sweet rice in US) and then grinding it to a fine powder, or just buy it ready roasted and ground from any Vietnamese or Thai grocery store. Also try roasted duck larb or fish larb — the latter is excellent. I have been kitchen-testing tofu and tempe larb for my vegetarian friends –w ill let you know once I perfected these! I ALWAYS enjoyed your terrific blog. So proud of you as another fellow Malaysian! Ciao…

By: Stephan Wickham via Facebook

Stephan Wickham via Facebook — Tue, 09 Oct 2012 21:00:35 +0000

I made this last night and it is a tasty dish. Very easy to make!

By: Anna

Anna — Mon, 08 Oct 2012 21:16:14 +0000

Hi – I’ve only had beef or chicken larb since I don’t eat pork. I assume the recipe is the same, just swap out the meat. Can you recommend a brand of fish sauce? There are so many type of fish sauce out there its hard to figure out which is the right type for this kind of salad. Thanks.

By: Gerard Truillet via Facebook

Gerard Truillet via Facebook — Mon, 08 Oct 2012 16:46:56 +0000

c’est surement tres bon!!!!!!!!!!