Larb Gai by Pad BKK
Pad BKK has been a staple of the Assembly George Square Gardens for four years and this year we are introducing a few new items on our menu. We are excited about offering a Larb Gai served either with chicken mince or silken tofu. This recipe is fresh, sweet and spicy! Making a great dish to enjoy with friends.
Pad BKK will be at the Edinburgh Food Festival which runs from the 26th-30th of July in George Square Gardens in Edinburgh. Now in its third year, the Assembly-run festival celebrates the finest of Scotland’s food and drink and is complete free to enter.
For more information vist http://www.edfoodfest.com
INGREDIENTS: Serves 4
200g chicken mince or 1 block of silken tofu
1 small red pepper (finely diced)
1 small red onion (finely diced)
4 lettuce leaf cups
small handful of cilantro
small handful of mint
small handful of spring onion
optional fresh chilli
Paste:
1 tsp garlic
1 tsp ginger
½ tsp fresh chilli
4 tbsp fish Sauce
5 tbsp lime Juice
1 shallot
½ tsp sirracha sauce
METHOD:
- First make the paste. You can either do this in a pestle and mortar or simply place all ingredients in a food processor. Feel free to adjust to personalise to your taste. It is advised to make the paste 24hrs in advance so the ingredients have time to infuse together.
- Next cook the chicken or tofu mince on a medium heat. Stir in the paste, diced red onions, and peppers. Balance is key. Add a bit by bit until you get the flavours you want.
- Fill lettuce cups with the chicken or tofu and top with cilantro, mint, spring onions and the optional fresh chilli. Serve hot or cold which bringing a crunchy fresh dimension to the dish.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article