National Research Council of Thailand Kasetsart University
International Language
ภาษาไทย
 
Site Search:
 
Main Menu
Thai Restaurant

Mae Ping
16 High Street, Beckenham, Kent, BR3 1AY, GB


Global Thai Restaurant & Bar
Above Whakatane Post Office, Whakatane, Bay of Plenty, NZ
Interview

An Interview Mr. Taveesaek Bhuttavong,
vice-president of the Blue Elephant.
Web Links

 
 
Larb Moo or spicy ground pork
Main Ingredient
Ground pork shoulder 200 g.
Entrails and liver 200 g.
Pig skin 100 g.
Roasted ground rice 25 g.
Ground chilli 5 g.
Coriander plants 2
Spring onion plants 2
Mint leaves 8 g.
Sliced shallot 8 g.
Fish sauce 25 g.
Lime juice 30 g.
Fresh vegetables: cabbage, yard-long bean, lettuce
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
Cooking Method
  • Boil the entrails and pig skin until done, cut in thinly pieces
  • Soak the ground pork
  • Mix pork, entrails, pig skin, ground chilli, shallot, spring onion, coriander and roasted ground rice, seasoning with fish sauce, lime juice, sprinkle with mint leaves and serve with fresh vegetables
News Subscription

Multimedia One Click!


Thai Food Good Health
Flash Multimedia



E-book Thaifood for Children
Get FlipViewer Click Here



Healthy Food from the Thai Kitchen



The Health Benefits of Thai Food


Thai Food Sets for the World Vol.2 Short Documentary



Thai Food Sauce Ready to Cook




Thai Food Good Set Menu for Health Ebook



Best Restuarant in USA



Thai Food Good Health
Ebook - Don't miss!!



Restaurant Database

Researches Database