Nothing beats authentic!!
- 2 tablespoons jasmine rice ( uncooked)
- 1 lb ground beef ( ground pork may be substituted)
- 4 tablespoons lime juice, divided ( about 3-4 limes)
- 1/2 cup shallot, thinly sliced
- 2 teaspoons gingerroot, minced fresh
- 4 scallions, chopped
- 1/4 cup mint leaf, chopped, plus whole leaves
- fresh cilantro, for garnish
- 2 tablespoons cilantro, chopped
- 2 tablespoons chili-garlic sauce
- 2 teaspoons light brown sugar
- 12 lettuce leaves
- Toast rice in a dry skillet (no oil) over medium-high heat. Cook rice, shaking pan frequently until rice turns golden, about 8 minutes.
- While rice is toasting, combine beef, 3 tablespoons of the lime juice, shallots and ginger in a bowl.
- When rice is golden, pour on plate to cool. In same skillet over high heat, add beef mixture. Cook, breaking meat into small pieces, about 5-7 minutes or until cooked through. Remove from heat.
- Add remaining tablespoon of lime juice, scallions, mint, cilantro, Garlic Chili Pepper Sauce and sugar to meat. Mix well.
- Add cooled rice to spice grinder or blender, and grind into a sandy powder. Add to meat mixture and mix well.
Side Note: I actually serve it with Sticky Rice also made with the Jasmine rice:
Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn’t run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.
I believe we should try something new on a constant basis, life is too short not to. Mainly food obviously lol, but go to new places, try new activities, meet new people, go on adventures and explore, face a fear! We are so blessed and life has so much to offer, don’t sit by and watch others enjoy it, get out there and live! Peace, love, and Cupcakes! ❤✌