Main Dishes



My family and I spent several years on the island of Oahu. While living the island life I acquired a taste for Asian cuisine. My favorite style is Thai food. Since our time on Oahu we have had the misfortune of living in towns devoid of Thai restaurants, so when a craving for the spicy Thai cabbage wrap called laab hit my husband I was forced to come up with my own version based solely on taste.

Meat Mixture:
1.5 Lbs. ground pork or chicken
3 Tbsp. fish sauce
¼ C. lime juice, for marinade
¼ C. lime juice for cooking
1 Tsp. soy sauce
2 Tsp. Sriracha hot sauce
1 Tbsp. light brown sugar
*2 Tbsp. toasted rice powder
1 Tbsp. chopped, fresh cilantro
1 Tbsp. chopped, fresh mint
1 Tbsp. chopped, fresh basil (preferably Thai, but Italian will work in a pinch)
Cooking spray

Garnish and Serving:
2 Tbsp. chopped, fresh cilantro
2 Tbsp. chopped, fresh mint
2 Tbsp. chopped, fresh basil (same as used in cooking)
Sriracha hot sauce
2 cups cooked Thai sweet rice OR Thai jasmine rice
8 green cabbage leaves, whole
1. Pour ¼ cup of lime juice over ground meat. Allow meat to marinade briefly while chopping herbs and preparing toasted rice powder. 2. To prepare toasted rice powder add 1 cup of white rice to a skillet. Turn on heat and toast rice until it is a light golden brown. Stir regularly to encourage even toasting and prevent burning. Remove pan from heat and allow to cool completely. Transfer toasted rice to a coffee grinder and grind until rice is a powder consistency. Sift rice powder with flour sifter to remove any unprocessed rice grains. Set aside 2 tablespoons for Laab recipe and store remainder in an air tight container. 3. Chop fresh, rinsed herbs and separate/rinse cabbage leaves. 4. Turn burner to medium high heat and heat straight sided sauté pan (sautoir pan) until very hot (you shouldn't be able to hold your hand over the pan for more than a few seconds). Spray sautoir pan with non-stick cooking spray and add ground meat, dispose of lime juice marinade. Brown meat until no longer pink. 5. Reduce heat to medium. Add ¼ cup lime juice, soy sauce, fish sauce, and light brown sugar to pan. Stir ingredients cover pan and allow to simmer for an addition 15-20 minutes until meat is cooked through. 6. Add toasted rice powder and stir to incorporate. Remove from heat. 7. Divide meat mixture evenly to fill 8 cabbage leaves.


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