Au­bergine larb

The Guardian - Feast - - Front Page - Meera Sodha

There is some­thing pri­mally de­li­cious about larb, a salad from Laos in which the dress­ing is king. It’s rare for a dish to tick all the flavour boxes, but larb is sweet, sour, salty, bit­ter and has bag­fuls of umami. Here, au­bergine, which is baked un­til the flesh is soft and creamy, sits along­side sticky rice, and both act as per­fect ve­hi­cles on which to trans­port the much punchier flavours of ta­marind, soy, chilli and lime. The recipe is based on one I ate at Su­pawan in King’s Cross, Lon­don, one of the finest Thai restau­rants I’ve ever been to.

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