I have been making them based on a recipe from Naomi Duguid that appeared in the recent Saveur magazine, with minor tweaks based on what I got at hand etc. The downside is that as it get colder, the quality of herbs around here will not be good enough and cheap enough to be making these all the time.
Wednesday, October 03, 2012
I am not really into salads, sure I love vegetables, I just found them more satisfying more often cooked or pickled. But there are dishes that are sort of a salad that just grabs me. Like this northern Thai/Lao 'salad' called laab. It is essentially cooked ground pork (or other meats) with bunch of herbs, aromatics, spices and additions like cucumbers or tomatoes.