Thai Larb Moo Recipe

Ingredients 

• Thai sticky rice

• 300 grams minced pork (minced chicken or minced beef will also work well)

• ½ - 1 tablespoon of chili flakes

• ½ tablespoon of fish sauce 

• 1 - 2 limes

• Pinch of sugar 

• Red onion or asian shallots

• Coriander/cilantro

• 3 - 5 spring onions 

Equipment

• Mortar & pestle

• Juice squeezer

• Pot 

• Pan

Method

1. To make the toasted rice, pour about a cup of sticky rice into a pan (no oil). Toast the rice until it turns from white to golden yellow.

2. Once cool, take a few spoonfuls of the toasted rice and into the mortar & pestle and grind until powder like. 
   (I put the remainder in a jar so I can use it for next time).

3. Prepare by squeezing the lime and chopping the coriander and red onion.

4. In a mixing bowl combine the lime, fish sauce and sugar, then toss the red onion through. 

5. On a medium heat cook the minced pork, once cooked take off heat.

6. Mix through the powder toasted rice, spring onions and chilli (to your taste).

7. Transfer the pork to the mixing bowl and combine with the lime mixture, then add coriander (according to your taste).

Source: Eating Thai Food