Yes, even you can cook Thai Food!

Yesterday, I prepared Larb (which I think refers to the sauce you make) with bean thread noodles and shrimp (see recipe below, which I took a lot of liberties with...see notes too). I did a thorough scope of the hood yesterday and my crisper in the fridge is abounding with green beans, pomegranate, pink grapefruit, fresh herbs...I could go on and on! I also got some gladiola's from Oscars in honor of my stepmom's favorite flowers, they are going to open in days and be glorious!

Santo's on 15th and Tasker continues to be a favorite, it is clean and they have everything! I actually had the pleasure of meeting Santo and after I described what I was making he graciously gave me some thai basil to add to the mix.

I also ventured to the fish store on 16th and Tasker, I think they do a better pre-cooked business than fresh fish? There sign boasts a lot of possible sea creatures and I didn't see much (I truly would be in heaven if I had a resource for a good filet of anything). I got the shrimp from them and wasn't too impressed (could have been that I over cooked them but even overcooked shrimp aren't as rubbery). My roommate has gotten mussels in pasta from their and fried fish in the past which have all been good and overflowing for what you pay.

All totaled for yesterday $40.00 and I have my week of groceries plus lots of stock ingredients that I will use again and again!

PS - I have come to the conclusion that I will not be exclusively eating the hood. Based on my daily schedule that usually has me in the outside world from 8ish to 8ish and my current caloric need increase, I just can't risk being out there without the green light to grab snacks as needed! Never fear, my heart is safe here and I continue to make this my priority and will always obtain the majority of my sustenance here!

Goodnight!

Larb (the recipe below is as I got it on line, see the notes below for my changes)

Ingredients:
1 package (1.4 oz)bean thread noodles
1/2 cup sliced fresh shallot (use a bit less if desired)
1 cup cooked ground pork
2 tablespoons khao koor (see below)
1/2 tablespoon ground Thai chile powder
3 tablespoons fish sauce
2-3 tablespoons lime
1/4 cup chopped spring onion
1/4 cup chopped fresh cilantro
1/4 cup fresh mint leaves


Soak bean thread in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces (see picture). Boil in water for just 2 minutes, drain, place in bowl, drizzle a small amount of vegetable oil over noodles to prevent them sticking together, and set aside.

To prepare khao koor: get a skillet fairly hot, and add a couple of tablespoons of uncooked. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a mortar and pestle. The powder should retain some texture.

In a large mixing bowl, add shallot, cooked pork, khao koor, ground Thai chile powder, fish sauce, and lime juice. Toss gently until mixed well. Taste it and adjust flavor as you like. You might want a bit less chile powder to tone it down, more lime juice to add sour, or sugar to add sweet flavor.

Add bean thread noodles, spring onion, cilantro, and toss it together a little (not too much).

Transfer to a dish, we prefer over leafy greens, and top with a generous amount of whole fresh mint leaves. Enjoy!

• Used Shrimp instead of pork
• Do without the ground rice, instead add crushed peanuts
• Add more mint
• 1TBS jalepeno
• Add mangoes, cucumber bean sprouts, red pepper (julienned)
• 5 TBS fish sauce
• 6TBS lime
• sprinkled some sugar
• This would be great wrapped in rice paper