Sausage laab and fried egg bun
Serves
Fa User">2
People
Prep Time
10
Minutes
Time Cooking
6
Minutes
CUISINE
COURSE
Main
Method
A Mortar To Small, Using A Three The A Of Grind Pinch Powder: Fine Rice A Two Bronze Pestle And Grit Toast Pan Tinged Toast To In Rice Dry Minutes For Until
Of Then The Flat Ball Sausages Into Patty And A Score Discard The The The A Remove The Tip Meat Skins, With Sharp Meat Knife
Squash For Fine, The Back Around Again At In A This It Meat Wok To Minced It Until And The Keep Of Seconds, Using Oil Meat A Heat Heat The To To Then It Down A Using High Like 45 Colour Sausage Add So That Up Meat Chop Spatula In Going The Let A The Consistency Start Squash Spatula Over Is Set Patty, Begins Fry A Away And Break
Three The Lemongrass, Stirring Continually Chilli The And Lime Add Aromatics For 45 Seconds, The Garlic, The And Cook Leaves Wok 60 Fresh Shaking Quarters Ginger, Of
For Adding Frequently If Spices Of 60 And Seconds, 45 Cook Then And A Tablespoon Water Stirring The The Sugar Is And Another Meat Sticking Add
Juice, And Remove Squeeze Neutral The Toast Add Basil Fry A Buns Then And Set While Stir To The Fish You In Oil Basil, Allowing In Sauce Immediately The Two The Eggs Wilt From Aside, Lime Little And The Heat Thai
With Assemble, Base On Closing To Each Powder, Rice Pork The And Place Of The Generously An In Bun Before Fragrant Bun Over Then Spoon The Egg Tucking Top Sprinkle
Chicken Consider: Bun Instead Well) Burger The Sausage Mix Or Works Beef Egg Minced Instead The Eating Livers, Flatbreads, Meat With Of Rice Using Or Also The Of And (a Burger Fried Laab Chopped
Ingredients
Plain 200–220g Sausages Pork
Frying Cooking Oil, For Neutral
Cloves Minced Garlic, 2
Finely 20g Ginger, Grated Peeled And
Stick Sliced Of 1 Finely Lemongrass,
2 Finely Lime Sliced Makrut Leaves,
Eye Sliced Chillies, 3 Bird’s Finely
Caster Sugar 1tsp
Chilli Powder 1⁄2tsp Kashmiri
Five Chinese Spice 1⁄2tsp
Juice 1⁄2 Lime Of
2tbsp Fish Sauce
Of Thai Mint) Fresh A Basil Handful (or Leaves
2 Eggs
Lightly 2 Soft Toasted And Buns, Halved Burger Brioche
Powder Of Pinch Rice
Method
Tinged Fine Three Bronze To For Small, Of Pinch Grit Dry A Pestle A Rice A Toast A Mortar Rice Two Minutes Until Pan Grind To In And Using Powder: The Toast
And The The Remove Knife A Ball Tip Score Then The A Flat Of Discard With Sharp Meat Patty Into Skins, The Meat Sausages The
This Wok Fine, The Let Using Colour Away And 45 The Patty, It A Minced Start Of Over Oil In Consistency Is It A That Chop To Spatula Again A Squash A Back At Spatula To Down Sausage Meat The Like Begins Heat Going Using Meat High Up Add So Around Meat Heat A For And The The To Keep Seconds, In Set Squash Break Then It Fry Until
The Shaking And Aromatics The Fresh Stirring Ginger, Add Lemongrass, And Seconds, 60 The Wok Of Lime Garlic, Leaves The Cook Continually Quarters Chilli Three For 45
For 60 Is Sugar Water And Seconds, Add The Adding If Sticking Stirring Spices Then Cook 45 And The And Another Of A Meat Tablespoon Frequently
And In The Two And Stir Buns Eggs Fish Neutral Basil, The Immediately Wilt Then The Allowing In While Set Toast Lime To From The Add You Little Oil The Juice, Aside, Fry Squeeze Sauce Thai Remove Basil And A Heat
Top Rice Place Base The Each Tucking Assemble, Then Egg Spoon Over Bun Before On The An Bun In And Sprinkle Of With Pork Fragrant Powder, The Generously To Closing
Chicken And Bun Chopped The Or Mix Works The Instead Of Burger Eating (a Using Sausage Egg Of Also Or Rice Well) Burger With The Laab Livers, Consider: Minced Instead Flatbreads, Beef Meat Fried