When I first started to blog, I initially wanted to post my reviews on restaurants that I visited. Although I was able to post one, I haven’t had the chance to do more. Let’s face it, many parents who have children on the spectrum don’t get many outings to wine and dine, especially with their families. Most times if they do, one parent ends up retreating to the car and staying with the child(ren) to calm down.
You never know how they’ll tolerate the environment or how the other diners in the restaurant are going to tolerate you. Well, the world seems to be a little nicer as we’ve never had any actual scenario play out, but the usual stares are evident. Even so, I still do love my food and cook quite often. The only part I don’t care for is “clean up” afterward, but it sure does save a lot of money.
The motto in my house, “Poor as hell, but eat like Kings”
Since I haven’t been able to dine out, I thought I would share a quick and easy Hmong dish. This dish can be made with any meat and it’s been one of my favorites since I was young. It’s more to be served as a salad or side dish.
If you’re like me, and a daughter of Hmong immigrant parents, you’ll understand that there was no such thing as measuring. I’ve always just watched and learned as this is the way Hmong parents teach their kids.
“Watch me so you know”
The usual line you’ll hear when you ask them to teach you. Being brought up this way, I have no way of measuring anything either. I just eye everything out every time I prepare a meal. Maybe that’s why I’ve never been able to follow recipes with measurements. I am going to try my best for you, so here goes.
Chicken Laab or Larb (pronounced “lah”) – My Way
1 – whole rotisserie chicken (pick up from a local deli, remember we’re saving time and money)
1-2 red Thai Chile peppers “cayenne” minced (heat level is up to you; these peppers are hot)
4-5 green onions thin sliced
1 cup cilantro chopped
½ red onion thin sliced
3 tbsp. Laab seasoning mix
½ cup mint leaves chopped
2 lemongrass (stalks) thin sliced
2 tbsp. fish sauce
Optional: green leaf lettuce, romaine lettuce, cucumbers, and celery.
After all the veggie prep you’ll want to start shredding the chicken. This is done best with the hands. Yes, the entire chicken with skin. You can also include the juices from the chicken. Debone and strip into small pieces or mince the meat thinly with a knife. (it’s a preference, you can do it however you want)
In a large mixing bowl, place the meat in and add in all the veggies except peppers. Go ahead and pour in the seasoning mix, fish sauce. With the lime, you’re going to squeeze the juice in. I like mine a little more on the sour side so I often use a whole lime and a half, but one should do the trick. Once everything is in, get out those hands again and start mixing everything. Don’t be shy, you’ll need to mix and rub everything together for an even spread.
Toss in the minced peppers little by little and continue to mix until you’re comfortable. I love spicy so all of mine would’ve been tossed in already. The optional veggies are great to have and include. You can use it to wrap and eat or spoon on the laab like a dip.
Hmong people have no country, all Hmong cuisines have been adapted and tweaked from all other Asian dishes. I make it, I am Hmong, this is my Hmong Laab! Enjoy!
See below on when I say, you can make this dish with any type of “meat”. Not a meat eater? Use tofu! Yum! If you follow me on Instagram = @an_unusual_path, you’ll understand my love of food.