New answers tagged chinese-cuisine
Laab in Thai language is Verb mean to chop meat. We have Northern Laab and North-eastern Laab which the way to seasoning and taste are difference. From your picture Squid larb is north-eastern style seasoning with dried chili, lime juice, roasted sticky rice, fish sauce, sugar. It's taste is sour come first then salty with a little sweet. It's normally ...
I like using a microplane to very finely grate the ginger (that's easier to do if the ginger is frozen), or making a paste with with the ginger in a food processor. If you make enough at one time you can even use a blender. Just peel the ginger (you don't have to be perfect), cut it into chunks, add just enough water to get almost a baby food consistency and ...
While it may not be traditional, you could cut the ginger into thin coins, which will still leave a significant surface area for the flavor to infuse into the broth. You could then remove them for service. If you don't want to have to fish through the soup to get them, placing them in a tea ball would allow you to get them out all at once.
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