Thai Food Recipe: Laab Ped Tod Grob (Crispy Mandarin Duck)
Crispy Mandarin Duck in Isaan Sour and Spicy Salad, Laab Bped Tod Grob
Laab Bped Tod Grob
(Crispy Mandarin Duck in Isaan Sour and Spicy Salad)
ลาบเป็ดทอดกรอบ
Prepare:
1 mandarin duck (1kg.)
5 cup vegetable oil
1/2 cup sliced red onion
1/2 cup sliced lemon grass
1/2 cup kaffir lime leaves
1 tbsp. chili powder
3 tbsp. lemon juice
2 tbsp. fish sauce
3 tbsp. fried or roast peanut
7 dry chili peppers (fried)
1/4 tsp. sugar
4 tbsp. roasted uncooked rice (ground finely)
Any vegetables you like
Cooking Instructions:
1. Clean the duck very well. Cut the meat part that attached to its skin. Boil it in boiling water cut it a bite size and rest them drain in a filter.
2. Heat the pan on medium flame. Fry red onions, lemongrass and kaffir lime leaves, one after each one. When they get crunchy, remove from the pan and leave it drain in the filter.
3. Next, in the same pan, fry the boiled mandarin duck. When it turns gold and crunchy, remove and leave it drain.
4. Now, in a big bowl, add chili powder, lemon juice, fish sauce and mix well. Add fried red onion, lemongrass, kaffir lime leave, peanut, fried dry chili peppers and roasted uncooked rice.
Making it taste more or less sour and spicy are up to you. Balance the taste with sugar. Arrange fried mandarin duck on the plate and dress the spicy and sour salad on top.
Put fresh vegetables on a side, any kind that you like. I would love to have cucumber, long string bean, cabbage, winged bean for sure, and eggplants. Laab Bped Tod Grob is one of my favorite recipes from Sisaket. 
You can either grill the duck or fry before you mix with Isaan spicy and sour salad.
Thick Noodles in Brown Pork Soup in Thai, Gwat Jap Nam Khon
Thick Noodles in Brown Pork Soup in Thai, Gwat Jap Nam Khon
Thick noodle in brown soup
Gwat Jap Nam Khon
ก๋วยจั๊บน้ำข้น
Prepare:
150 g. pork
500 g. pig ribs
300g. pig heart
150g. pig liver
300g. pig intestine
150g. lung
1/2 cup brown sugar
1 piece cinnamon
2 tbsp. instant Palo powder
3 tbsp. crushed garlic
1 tbsp. lightly crushed black pepper
9 crushed coriander roots
6 tbsp. light soy sauce
1/2 tbsp. black and sweet soy sauce
1 tsp. salt
3 boiled eggs
1 bar of chicken blood
1/2 cup sliced tofu
500 g. thick noodle
1/2 cup minced and fried garlic
1 cup sliced scallion and coriander
3 Chinese aniseeds
1 tbsp. corn flour
Cooking Instructions:
1. Clean the pork and pig’s parts very well and leave it drain in the basket.
2. Prepare the brown soup by add the sugar into the pot. Boil on low heat until the sugar get brown and starts to get a little bit burnt with bubbles.
3. After that, add water to half of the pot and wait until it’s boiling.
4. Add pork and pig’s part, Chinese aniseeds, cinnamon, instant Palo powder, black pepper, garlic and coriander root.
5. Wait until it is boiling again, don’t stir.
6. Now lower the heat, add light soy sauce, black and sweet soy sauce, salt.
7. Notice the bubbles on the surface, scoop and throw it away.
8. Boil with low heat for 1 hour. Remember not to stir in the pot. After that, remove the pig’s part and pork out. Then, cut it into a bite size.
9. Add boiled eggs (peeled first) into the soup, bar of chicken blood (cut into pieces first).
10. Add 2 cup of the soup into a different pot. Wait until it’s hot and throw the noodle in. Mix corn flour with cold water and add into the pot.
11. When the soup get thick, remove it from the stove. Pour it in a bowl and add pork, pig’s parts, fried garlic, sliced scallion and coriander. Cut boiled eggs into four pieces and drop it on top of the soup.
12. If you like clear soup, don’t add corn flour.
Today, I picked what I want to eat I wrote about it. Too bad I didn’t have chance to cook any food yet, or I will run to the kitchen and cook it right now. To everyone who is away from home (Thailand), I bet you miss this food.
The best Gwit Jab is in Ubon Ratchathani I assure you!! If you haven’t tried the one in Ubon Ratchathani, don’t give the first place to anywhere yet!!
Note from Vern: The pig parts (heart, liver, intestine, lungs) are optional of course…
(^v^)/ ok?
