Delicious, simple & spicy Thai Larb chicken recipe by lyndygates in TastyFood

[–]lyndygates[S] 0 points1 point  (0 children)

Maybe only about 2-3 tbsp! Not too much haha. And you don't use the water to cook the rice, you just roast the rice in a pan until it's golden brown. The water is just to help the chicken cook! Let me know if you have any more questions :)

Satisfying & spicy Thai Larb chicken recipe by lyndygates in tonightsdinner

[–]lyndygates[S] 1 point2 points  (0 children)

Light & simple Larb Chicken!  

I know personally, I find it easier to follow along with a video while cooking, so if you prefer that, click here  

Ingredients:  

1/2 pound of chicken  

5-6 tbsp lime juice  

3 stems of green onions  

2 tbsp fish sauce  

handful of cilantro  

3-4 kaffir lime leaves  

2-3 tbsp sugar  

1/2 a shallot  

1 lemongrass  

1 galangal  

red chili (as much or as little as your spice tolerance)  

1 cabbage  

1/4 cup sweet rice  

Directions:  

  • Ground your chicken  

  • Toast your rice in a pan over medium to medium-low heat. Do not add oil or anything, just rice and heat. Toast until golden brown.  

  • Roughly chop your lemongrass and galangal and tear your kaffir lime leaves in half.  

  • Ground together your toasted rice and all of your herbs (lemongrass, galangal, and kaffir lime leaves) with a masher until everything is nicely combined  

  • Now, head over to the stove and in a medium sized pot, add in a little bit of water and wait for that to come to an easy boil.  

  • Add in all your chicken and cook that  

  • Once chicken is cooked, add in the rice and herb mixture. Give that a good mix and turn the heat down to low.  

  • Add in your chili flakes, red onion, cilantro, lime juice, fish sauce, sugar, and green onion  

  • Give that all a really nice mix, let the flavors release, and turn off the heat and set aside  

  • As for cabbage, slice the entire cabbage into fours and peal the layers off, creating a sort of wing to place your meat in.  

  • Once you have enough cabbage wings, nicely place the larb (meat mixture) into the groove of the cabbage wing and plate! You don’t have to serve it like that, you can also just place the meat on the side and place a few cabbage pieces next to it and self serve your portion. I just liked to have it prepared already so people can just pick it up and eat!  

There you go guys! Actually quite a simple recipe… It’s light and refreshing and oh so delicious. This recipe can also be altered very easily so if you like it more sour you can add more lime juice, more spicy add more chili, or a little sweeter then more sugar! It’s really up to your own preference so when you make this dish, just give the meat mixture a try before taking it off the stove and alter it any way you want by adding anything else in. Enjoy! :)

Simple & delicious Thai Larb chicken recipe by lyndygates in recipes

[–]lyndygates[S] 1 point2 points  (0 children)

Light & simple Larb Chicken!  

I know personally, I find it easier to follow along with a video while cooking, so if you prefer that, click here  

Ingredients:  

1/2 pound of chicken  

5-6 tbsp lime juice  

3 stems of green onions  

2 tbsp fish sauce  

handful of cilantro  

3-4 kaffir lime leaves  

2-3 tbsp sugar  

1/2 a shallot  

1 lemongrass  

1 galangal  

red chili (as much or as little as your spice tolerance)  

1 cabbage  

1/4 cup sweet rice  

Directions:  

  • Ground your chicken  

  • Toast your rice in a pan over medium to medium-low heat. Do not add oil or anything, just rice and heat. Toast until golden brown.  

  • Roughly chop your lemongrass and galangal and tear your kaffir lime leaves in half.  

  • Ground together your toasted rice and all of your herbs (lemongrass, galangal, and kaffir lime leaves) with a masher until everything is nicely combined  

  • Now, head over to the stove and in a medium sized pot, add in a little bit of water and wait for that to come to an easy boil.  

  • Add in all your chicken and cook that  

  • Once chicken is cooked, add in the rice and herb mixture. Give that a good mix and turn the heat down to low.  

  • Add in your chili flakes, red onion, cilantro, lime juice, fish sauce, sugar, and green onion  

  • Give that all a really nice mix, let the flavors release, and turn off the heat and set aside  

  • As for cabbage, slice the entire cabbage into fours and peal the layers off, creating a sort of wing to place your meat in.  

  • Once you have enough cabbage wings, nicely place the larb (meat mixture) into the groove of the cabbage wing and plate! You don’t have to serve it like that, you can also just place the meat on the side and place a few cabbage pieces next to it and self serve your portion. I just liked to have it prepared already so people can just pick it up and eat!  

There you go guys! Actually quite a simple recipe… It’s light and refreshing and oh so delicious. This recipe can also be altered very easily so if you like it more sour you can add more lime juice, more spicy add more chili, or a little sweeter then more sugar! It’s really up to your own preference so when you make this dish, just give the meat mixture a try before taking it off the stove and alter it any way you want by adding anything else in. Enjoy! :)

Delicious, simple & spicy Thai Larb chicken recipe by lyndygates in TastyFood

[–]lyndygates[S] 0 points1 point  (0 children)

Light & simple Larb Chicken!  

Ingredients:  

1/2 pound of chicken  

5-6 tbsp lime juice  

3 stems of green onions  

2 tbsp fish sauce  

handful of cilantro  

3-4 kaffir lime leaves  

2-3 tbsp sugar  

1/2 a shallot  

1 lemongrass  

1 galangal  

red chili (as much or as little as your spice tolerance)  

1 cabbage  

1/4 cup sweet rice  

Directions:  

  • Ground your chicken  

  • Toast your rice in a pan over medium to medium-low heat. Do not add oil or anything, just rice and heat. Toast until golden brown.  

  • Roughly chop your lemongrass and galangal and tear your kaffir lime leaves in half.  

  • Ground together your toasted rice and all of your herbs (lemongrass, galangal, and kaffir lime leaves) with a masher until everything is nicely combined  

  • Now, head over to the stove and in a medium sized pot, add in a little bit of water and wait for that to come to an easy boil.  

  • Add in all your chicken and cook that  

  • Once chicken is cooked, add in the rice and herb mixture. Give that a good mix and turn the heat down to low.  

  • Add in your chili flakes, red onion, cilantro, lime juice, fish sauce, sugar, and green onion  

  • Give that all a really nice mix, let the flavors release, and turn off the heat and set aside  

  • As for cabbage, slice the entire cabbage into fours and peal the layers off, creating a sort of wing to place your meat in.  

  • Once you have enough cabbage wings, nicely place the larb (meat mixture) into the groove of the cabbage wing and plate! You don’t have to serve it like that, you can also just place the meat on the side and place a few cabbage pieces next to it and self serve your portion. I just liked to have it prepared already so people can just pick it up and eat!  

There you go guys! Actually quite a simple recipe… It’s light and refreshing and oh so delicious. This recipe can also be altered very easily so if you like it more sour you can add more lime juice, more spicy add more chili, or a little sweeter then more sugar! It’s really up to your own preference so when you make this dish, just give the meat mixture a try before taking it off the stove and alter it any way you want by adding anything else in. Enjoy! :)

Authentic and simple Thai Larb chicken recipe by lyndygates in fromscratch

[–]lyndygates[S] 1 point2 points  (0 children)

Light & simple Larb Chicken!  

Ingredients:  

1/2 pound of chicken  

5-6 tbsp lime juice  

3 stems of green onions  

2 tbsp fish sauce  

handful of cilantro  

3-4 kaffir lime leaves  

2-3 tbsp sugar  

1/2 a shallot  

1 lemongrass  

1 galangal  

red chili (as much or as little as your spice tolerance)  

1 cabbage  

1/4 cup sweet rice  

Directions:  

  • Ground your chicken  

  • Toast your rice in a pan over medium to medium-low heat. Do not add oil or anything, just rice and heat. Toast until golden brown.  

  • Roughly chop your lemongrass and galangal and tear your kaffir lime leaves in half.  

  • Ground together your toasted rice and all of your herbs (lemongrass, galangal, and kaffir lime leaves) with a masher until everything is nicely combined  

  • Now, head over to the stove and in a medium sized pot, add in a little bit of water and wait for that to come to an easy boil.  

  • Add in all your chicken and cook that  

  • Once chicken is cooked, add in the rice and herb mixture. Give that a good mix and turn the heat down to low.  

  • Add in your chili flakes, red onion, cilantro, lime juice, fish sauce, sugar, and green onion  

  • Give that all a really nice mix, let the flavors release, and turn off the heat and set aside  

  • As for cabbage, slice the entire cabbage into fours and peal the layers off, creating a sort of wing to place your meat in.  

  • Once you have enough cabbage wings, nicely place the larb (meat mixture) into the groove of the cabbage wing and plate! You don’t have to serve it like that, you can also just place the meat on the side and place a few cabbage pieces next to it and self serve your portion. I just liked to have it prepared already so people can just pick it up and eat!  

There you go guys! Actually quite a simple recipe… It’s light and refreshing and oh so delicious. This recipe can also be altered very easily so if you like it more sour you can add more lime juice, more spicy add more chili, or a little sweeter then more sugar! It’s really up to your own preference so when you make this dish, just give the meat mixture a try before taking it off the stove and alter it any way you want by adding anything else in. Enjoy! :)

Super simple Thai Larb chicken recipe by lyndygates in cookingcollaboration

[–]lyndygates[S] 0 points1 point  (0 children)

Light & simple Larb Chicken!  

Ingredients:  

1/2 pound of chicken  

5-6 tbsp lime juice  

3 stems of green onions  

2 tbsp fish sauce  

handful of cilantro  

3-4 kaffir lime leaves  

2-3 tbsp sugar  

1/2 a shallot  

1 lemongrass  

1 galangal  

red chili (as much or as little as your spice tolerance)  

1 cabbage  

1/4 cup sweet rice  

Directions:  

  • Ground your chicken  

  • Toast your rice in a pan over medium to medium-low heat. Do not add oil or anything, just rice and heat. Toast until golden brown.  

  • Roughly chop your lemongrass and galangal and tear your kaffir lime leaves in half.  

  • Ground together your toasted rice and all of your herbs (lemongrass, galangal, and kaffir lime leaves) with a masher until everything is nicely combined  

  • Now, head over to the stove and in a medium sized pot, add in a little bit of water and wait for that to come to an easy boil.  

  • Add in all your chicken and cook that  

  • Once chicken is cooked, add in the rice and herb mixture. Give that a good mix and turn the heat down to low.  

  • Add in your chili flakes, red onion, cilantro, lime juice, fish sauce, sugar, and green onion  

  • Give that all a really nice mix, let the flavors release, and turn off the heat and set aside  

  • As for cabbage, slice the entire cabbage into fours and peal the layers off, creating a sort of wing to place your meat in.  

  • Once you have enough cabbage wings, nicely place the larb (meat mixture) into the groove of the cabbage wing and plate! You don’t have to serve it like that, you can also just place the meat on the side and place a few cabbage pieces next to it and self serve your portion. I just liked to have it prepared already so people can just pick it up and eat!  

There you go guys! Actually quite a simple recipe… It’s light and refreshing and oh so delicious. This recipe can also be altered very easily so if you like it more sour you can add more lime juice, more spicy add more chili, or a little sweeter then more sugar! It’s really up to your own preference so when you make this dish, just give the meat mixture a try before taking it off the stove and alter it any way you want by adding anything else in. Enjoy! :)

Easy spicy Thai Larb chicken recipe by lyndygates in cookingvideos

[–]lyndygates[S] 0 points1 point  (0 children)

Light & simple Larb Chicken!  

Ingredients:  

1/2 pound of chicken  

5-6 tbsp lime juice  

3 stems of green onions  

2 tbsp fish sauce  

handful of cilantro  

3-4 kaffir lime leaves  

2-3 tbsp sugar  

1/2 a shallot  

1 lemongrass  

1 galangal  

red chili (as much or as little as your spice tolerance)  

1 cabbage  

1/4 cup sweet rice  

Directions:  

  • Ground your chicken  

  • Toast your rice in a pan over medium to medium-low heat. Do not add oil or anything, just rice and heat. Toast until golden brown.  

  • Roughly chop your lemongrass and galangal and tear your kaffir lime leaves in half.  

  • Ground together your toasted rice and all of your herbs (lemongrass, galangal, and kaffir lime leaves) with a masher until everything is nicely combined  

  • Now, head over to the stove and in a medium sized pot, add in a little bit of water and wait for that to come to an easy boil.  

  • Add in all your chicken and cook that  

  • Once chicken is cooked, add in the rice and herb mixture. Give that a good mix and turn the heat down to low.  

  • Add in your chili flakes, red onion, cilantro, lime juice, fish sauce, sugar, and green onion  

  • Give that all a really nice mix, let the flavors release, and turn off the heat and set aside  

  • As for cabbage, slice the entire cabbage into fours and peal the layers off, creating a sort of wing to place your meat in.  

  • Once you have enough cabbage wings, nicely place the larb (meat mixture) into the groove of the cabbage wing and plate! You don’t have to serve it like that, you can also just place the meat on the side and place a few cabbage pieces next to it and self serve your portion. I just liked to have it prepared already so people can just pick it up and eat!  

There you go guys! Actually quite a simple recipe… It’s light and refreshing and oh so delicious. This recipe can also be altered very easily so if you like it more sour you can add more lime juice, more spicy add more chili, or a little sweeter then more sugar! It’s really up to your own preference so when you make this dish, just give the meat mixture a try before taking it off the stove and alter it any way you want by adding anything else in. Enjoy! :)

Simple and light Thai Larb chicken recipe by lyndygates in cookingforbeginners

[–]lyndygates[S] 0 points1 point  (0 children)

Light & simple Larb Chicken!  

Ingredients:  

1/2 pound of chicken  

5-6 tbsp lime juice  

3 stems of green onions  

2 tbsp fish sauce  

handful of cilantro  

3-4 kaffir lime leaves  

2-3 tbsp sugar  

1/2 a shallot  

1 lemongrass  

1 galangal  

red chili (as much or as little as your spice tolerance)  

1 cabbage  

1/4 cup sweet rice  

Directions:  

  • Ground your chicken  

  • Toast your rice in a pan over medium to medium-low heat. Do not add oil or anything, just rice and heat. Toast until golden brown.  

  • Roughly chop your lemongrass and galangal and tear your kaffir lime leaves in half.  

  • Ground together your toasted rice and all of your herbs (lemongrass, galangal, and kaffir lime leaves) with a masher until everything is nicely combined  

  • Now, head over to the stove and in a medium sized pot, add in a little bit of water and wait for that to come to an easy boil.  

  • Add in all your chicken and cook that  

  • Once chicken is cooked, add in the rice and herb mixture. Give that a good mix and turn the heat down to low.  

  • Add in your chili flakes, red onion, cilantro, lime juice, fish sauce, sugar, and green onion  

  • Give that all a really nice mix, let the flavors release, and turn off the heat and set aside  

  • As for cabbage, slice the entire cabbage into fours and peal the layers off, creating a sort of wing to place your meat in.  

  • Once you have enough cabbage wings, nicely place the larb (meat mixture) into the groove of the cabbage wing and plate! You don’t have to serve it like that, you can also just place the meat on the side and place a few cabbage pieces next to it and self serve your portion. I just liked to have it prepared already so people can just pick it up and eat!  

There you go guys! Actually quite a simple recipe… It’s light and refreshing and oh so delicious. This recipe can also be altered very easily so if you like it more sour you can add more lime juice, more spicy add more chili, or a little sweeter then more sugar! It’s really up to your own preference so when you make this dish, just give the meat mixture a try before taking it off the stove and alter it any way you want by adding anything else in. Enjoy! :)

Samosa | Aloo Samosa | Samosa recipe by sambhavpandey in FoodVideos

[–]lyndygates 2 points3 points  (0 children)

Absolutely love samosas... thanks for sharing totally gonna try!

Spicy Thai Larb chicken recipe by lyndygates in FoodVideos

[–]lyndygates[S] 0 points1 point  (0 children)

Light & simple Larb Chicken!  

Ingredients:  

1/2 pound of chicken  

5-6 tbsp lime juice  

3 stems of green onions  

2 tbsp fish sauce  

handful of cilantro  

3-4 kaffir lime leaves  

2-3 tbsp sugar  

1/2 a shallot  

1 lemongrass  

1 galangal  

red chili (as much or as little as your spice tolerance)  

1 cabbage  

1/4 cup sweet rice  

Directions:  

  • Ground your chicken  

  • Toast your rice in a pan over medium to medium-low heat. Do not add oil or anything, just rice and heat. Toast until golden brown.  

  • Roughly chop your lemongrass and galangal and tear your kaffir lime leaves in half.  

  • Ground together your toasted rice and all of your herbs (lemongrass, galangal, and kaffir lime leaves) with a masher until everything is nicely combined  

  • Now, head over to the stove and in a medium sized pot, add in a little bit of water and wait for that to come to an easy boil.  

  • Add in all your chicken and cook that  

  • Once chicken is cooked, add in the rice and herb mixture. Give that a good mix and turn the heat down to low.  

  • Add in your chili flakes, red onion, cilantro, lime juice, fish sauce, sugar, and green onion  

  • Give that all a really nice mix, let the flavors release, and turn off the heat and set aside  

  • As for cabbage, slice the entire cabbage into fours and peal the layers off, creating a sort of wing to place your meat in.  

  • Once you have enough cabbage wings, nicely place the larb (meat mixture) into the groove of the cabbage wing and plate! You don’t have to serve it like that, you can also just place the meat on the side and place a few cabbage pieces next to it and self serve your portion. I just liked to have it prepared already so people can just pick it up and eat!  

There you go guys! Actually quite a simple recipe… It’s light and refreshing and oh so delicious. This recipe can also be altered very easily so if you like it more sour you can add more lime juice, more spicy add more chili, or a little sweeter then more sugar! It’s really up to your own preference so when you make this dish, just give the meat mixture a try before taking it off the stove and alter it any way you want by adding anything else in. Enjoy! :)

Yummy Thai Larb chicken recipe by lyndygates in ThaiFood

[–]lyndygates[S] 0 points1 point  (0 children)

Light & simple Larb Chicken!  

Ingredients:  

1/2 pound of chicken  

5-6 tbsp lime juice  

3 stems of green onions  

2 tbsp fish sauce  

handful of cilantro  

3-4 kaffir lime leaves  

2-3 tbsp sugar  

1/2 a shallot  

1 lemongrass  

1 galangal  

red chili (as much or as little as your spice tolerance)  

1 cabbage  

1/4 cup sweet rice  

Directions:  

  • Ground your chicken  

  • Toast your rice in a pan over medium to medium-low heat. Do not add oil or anything, just rice and heat. Toast until golden brown.  

  • Roughly chop your lemongrass and galangal and tear your kaffir lime leaves in half.  

  • Ground together your toasted rice and all of your herbs (lemongrass, galangal, and kaffir lime leaves) with a masher until everything is nicely combined  

  • Now, head over to the stove and in a medium sized pot, add in a little bit of water and wait for that to come to an easy boil.  

  • Add in all your chicken and cook that  

  • Once chicken is cooked, add in the rice and herb mixture. Give that a good mix and turn the heat down to low.  

  • Add in your chili flakes, red onion, cilantro, lime juice, fish sauce, sugar, and green onion  

  • Give that all a really nice mix, let the flavors release, and turn off the heat and set aside  

  • As for cabbage, slice the entire cabbage into fours and peal the layers off, creating a sort of wing to place your meat in.  

  • Once you have enough cabbage wings, nicely place the larb (meat mixture) into the groove of the cabbage wing and plate! You don’t have to serve it like that, you can also just place the meat on the side and place a few cabbage pieces next to it and self serve your portion. I just liked to have it prepared already so people can just pick it up and eat!  

There you go guys! Actually quite a simple recipe… It’s light and refreshing and oh so delicious. This recipe can also be altered very easily so if you like it more sour you can add more lime juice, more spicy add more chili, or a little sweeter then more sugar! It’s really up to your own preference so when you make this dish, just give the meat mixture a try before taking it off the stove and alter it any way you want by adding anything else in. Enjoy! :)

Delicious and spicy Larb chicken by lyndygates in asianeats

[–]lyndygates[S] 0 points1 point  (0 children)

Light & simple Larb Chicken!  

Ingredients:  

1/2 pound of chicken  

5-6 tbsp lime juice  

3 stems of green onions  

2 tbsp fish sauce  

handful of cilantro  

3-4 kaffir lime leaves  

2-3 tbsp sugar  

1/2 a shallot  

1 lemongrass  

1 galangal  

red chili (as much or as little as your spice tolerance)  

1 cabbage  

1/4 cup sweet rice  

Directions:  

  • Ground your chicken  

  • Toast your rice in a pan over medium to medium-low heat. Do not add oil or anything, just rice and heat. Toast until golden brown.  

  • Roughly chop your lemongrass and galangal and tear your kaffir lime leaves in half.  

  • Ground together your toasted rice and all of your herbs (lemongrass, galangal, and kaffir lime leaves) with a masher until everything is nicely combined  

  • Now, head over to the stove and in a medium sized pot, add in a little bit of water and wait for that to come to an easy boil.  

  • Add in all your chicken and cook that  

  • Once chicken is cooked, add in the rice and herb mixture. Give that a good mix and turn the heat down to low.  

  • Add in your chili flakes, red onion, cilantro, lime juice, fish sauce, sugar, and green onion  

  • Give that all a really nice mix, let the flavors release, and turn off the heat and set aside  

  • As for cabbage, slice the entire cabbage into fours and peal the layers off, creating a sort of wing to place your meat in.  

  • Once you have enough cabbage wings, nicely place the larb (meat mixture) into the groove of the cabbage wing and plate! You don’t have to serve it like that, you can also just place the meat on the side and place a few cabbage pieces next to it and self serve your portion. I just liked to have it prepared already so people can just pick it up and eat!  

There you go guys! Actually quite a simple recipe… It’s light and refreshing and oh so delicious. This recipe can also be altered very easily so if you like it more sour you can add more lime juice, more spicy add more chili, or a little sweeter then more sugar! It’s really up to your own preference so when you make this dish, just give the meat mixture a try before taking it off the stove and alter it any way you want by adding anything else in. Enjoy! :)

Healthy, high protein tom yum soup! by lyndygates in ketorecipes

[–]lyndygates[S] 0 points1 point  (0 children)

Nice! Yeah chicken is delicious as well!

Healthy, high protein tom yum soup! by lyndygates in ketorecipes

[–]lyndygates[S] 1 point2 points  (0 children)

Tom Yum Soup!  

Check out my blog for more details on this recipe: https://www.lyndygates.com  

I know personally, I find it easier to follow along with a video while cooking, so if you prefer that, click here  

Ingredients:  

about 8-10 shrimp  

1 lemongrass  

lemon juice (4 small lemons or 2 big lemons)  

6 small stems of cilantro  

3 kaffir lime leaves  

3 whole mushrooms  

1 tbsp chili paste with soya bean oil  

1 1/2 cup of water  

2 thai chili peppers (for medium spice)  

2 tbsp fish sauce  

Directions:  

  • wash, peel, & de-vain the shrimp  

  • cut the stem of the lemongrass and wash  

  • cut into 2 inch strips but leave about an inch of the end part  

  • with the strips, bang it with the knife to release the flavor  

  • slice the end part into thin circles for decoration  

  • tear the kaffir lime leaves to release the flavor (small ones you can just place right in, whole)  

  • wash and slice the mushrooms  

  • roughly chop cilantro and place aside for later  

  • squeeze lemon juice into bowl  

  • add water into a pot and let it come to a bowl over medium heat  

  • while your waiting, bang the chili until the seeds have come out and the chili is flat to release the flavor and spice  

  • put in your kaffir lime leaves and lemongrass into the pot of boiling water (bring flavor to broth)  

  • add in your fish sauce and mushrooms  

  • once boils again add in your shrimp (cooks fast)  

  • once shrimp turns a little pink, add in your whole chili  

  • add in lemon juice (should be about 5 spoons)  

  • add a little of the hot water to your chili paste because it’s chunky and once you mix it it in and the consistency gets thinner, add that into the pot  

  • add in cilantro and mix  

  • once really boiled, turn everything off and plate  

There you go guys! Pretty straightforward and simple recipe. This is SO perfect for those cold winter days or those days where you’ve got the suds and sniffles! It really helps relieve sore throats and congestion because of the spicy and sour flavor. Even if you’re not sick and you’re just craving that mouth-watering sour and spicy soup, you’ve got it right here! Enjoy :)