Sunday, 6 April 2008

Thai Snack "La Teang"

"Rume" or "Lar Teang"

  • 1 cup ground pork
  • ½ cup crushed roasted peanuts
  • ½ cup ground fresh shrimp
  • ¼ cup diced onion
  • ¼ cup coriander leaves
  • 2 thinly sliced chilies
  • 3 tbsp fish sauce
  • 3 tbsp sugar
  • 1 tbsp well pounded mixture of coriander root, pepper and garlic
  • 6 egg beaten
  1. Fry coriander root-pepper-garlic mixture until fragrant, add pork and fry until done, then add shrimp and onion and then fish sauce to taste.
  2. Add the peanuts and continue frying. Mixing thoroughly, until dry, then remove from heat.
    Spread thin layer of oil over frying pan and place on low heat.
  3. When is hot, did hand into the egg, then with the finger slightly spread, quickly move hand over the pan, allowing thin steams of egg to fall onto the pan.
  4. Continue in this way crisscrossing the pan to make a net-like arrange garment of fiber of egg.
  5. When egg is cooked, remove from the pan. Cover it and continue do other pieces until you finish the egg.
  6. Place the egg net down is the smooth side is on the bottom. Place a slice chilies in the center, then put on the coriander leave, and finally the pork filling.
  7. Fold up in square as in the picture.

1 comment:

iamqueenmeta said...

Hi,could you gimme a description of this snack (La Teang)? i couldn't find it, but i really need the descriptions, like history of this snack, why called La Teang? pls reply this message asap, tqvm.

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