Comments on: We larb turkey

By: home cook

home cook — Wed, 30 Dec 2009 19:19:55 +0000

And a tip for sticky rice, if you’re in a hurry, or forget to soak the rice, clean the sticky rice, soak in hot water(hot from the tap, not boiling), and stick a metal spoon in the middle. The rice should be ready to cook within 30 mins to an hr. (But take the spoon out before cooking ) And if you want the cooking process to go quicker, cover the basket with a lid/2 sheets of paper towels/or a dish cloth when cooking. (Some people don’t cover it. Aka my mother in law haha.) U can also make “yum” with the cooked turkey meat. Its a thai dish that’s basically a sour salad. Has lots of veggies and lots of lime juice! You can look up yum neua or yum talay for a basic recipe. Just replace meat with turkey.

By: home cook

home cook — Wed, 30 Dec 2009 19:08:01 +0000

I had a turkey stashed in the freezer and made lahp with it(turkey,salt,fish sauce,lime, rice powder, chicken boullion in place of msg, green onion, cilantro, bean sprouts.) I pan fry the minced meat with minced garlic and season. I crisped up the skin, pan fried the guts in the oil from the skin, broiled (with oyster sauce, smashed galangal/lemongrass/and garlic, salt, garlic powder, and white powder) the neck, wings, legs and drumsticks. And the leftover bones, I made a simple soup seasoned with fish sauce, salt, and boullion(I used chicken) and then threw in ( a lot of) slices of tomatoes and green onions until tender. Mmm! I eat it with both short grain sticky rice or regular jasmine steamed rice (I prefer the short grain rice “sushi rice”). I think I want to make more! The kids ate most of it. I made one super spicy and one mild. Mmmm!

By: JaJumpJail

JaJumpJail — Sat, 27 Dec 2008 02:27:30 +0000

Tip for sticky rice, don’t use tea towel. It’s even better off using a clean cutting board if you don’t have a bamboo or plastic tray.

By: Brendan

Brendan — Mon, 04 Feb 2008 02:52:39 +0000

Are you guys going to start showing out take funnies at the end of your videos now? Good idea!

Cheers Brendan and Sherry from downunder Edmonton

By: Janet

Janet — Fri, 11 Jan 2008 06:11:29 +0000

I’m so glad that you guys are back! I really enjoyed this video especially because I have never heard of larb. It’s always fun when you guys are making something that is new to me. Thanks.

PS. I used the term “flavour changer” to my friends and they laughed it up.

By: Ben

Ben — Wed, 09 Jan 2008 02:21:43 +0000

Hey!

Just a cooking tip in here:
I never really tried this but, being that the round type of shallots are a cross between onions and garlic, I think you would be able to use half the amount of garlic and half the amount of red onions.

Good video. (When I told my folks about this dish they thought I said “Turkey Lard”)

By: Scocasso!

Scocasso! — Tue, 08 Jan 2008 01:17:24 +0000

Hi there,

Haven’t had access to high-speed internet for awhile (year), but I’m back watching your show via miro (miro.com). Everyone get miro for your net video viewing — really.

I see you have improved a wee bit over the last years.

Hint, get rid of the knives for chopping, cutting, etc. and get a Chinese cleaver — 10x easier, more efficient — slice a tomato thin or whack through bones. That and a pearing knife is all you really need. No harm in trying… give it a go.

Later, from Canada.

By: Helen

Helen — Sat, 05 Jan 2008 14:39:30 +0000

Hi there, I love your videos immensely. I’ve been watching them from the start but this is my first comment… They are always fun to watch and your recipes are usually terrific. I have no leftover turkey too. Have a good new year!

By: Jenny in Brooklyn

Jenny in Brooklyn — Fri, 04 Jan 2008 23:49:42 +0000

Looks good! I have no leftover turkey, but I like the idea!

By: Rupert

Rupert — Fri, 04 Jan 2008 10:55:48 +0000

“Bet that turkey never thought it’d end up like this”
Good to see you again - I love the way you do your videos - Happy New Year!