Feminist Laotian-American Battered Women's Shelter Fundraiser Recipe: Larb

Ingredients:

2 cups organic jasmine rice, brown, fair-wage, uncooked, oven-roasted for 15 minutes on a cookie sheet, at 325°F, center rack, preheated, then finely-ground in a coffee grinder or spice mill, fair-wage, from Thailand

1 cup organic, dried, jasmine flower buds, finely-ground, then added to the rice after it's roasted (in clear bags at Pacific Ocean Marketplace)

5 pounds drained, chicken breast meat, boneless, skinless, from the cans, put through a ricer tool

4 cups wild ramps, cleaned, finely-minced

8 fresh, organic, large, red shallots, cleaned, finely-minced

4 large, fresh, red, Thai chili peppers, cleaned, de-seeded, finely-minced, fair-wage, from Laos

1 cup fish sauce, fair-wage, from Laos

2 TBL shrimp paste, organic, fair-wage, from Laos

5 large, organic, Key limes, juice only

2 TBL organic stevia powder

1/2 cup organic, fresh spearmint leaves, cleaned, then finely-minced, fair-wage, from Laos

1/3 cup organic, fresh, Thai purple basil leaves, cleaned, then finely-minced, fair-wage, from Laos

8 TBL organic, fresh, galangal root, cleaned, peeled, then finely-grated, fair-wage, from Laos

1/3 cup organic, dark, sesame oil, fair-wage, from Laos

Directions:

Preheat a large wok with the sesame oil over medium-high heat for one minute.

Next, add all the liquid ingredients: shrimp paste, lime juice, and fish sauce.

Then, stir in the chili peppers, wild ramps, shallots, galangal, and stevia powder.

Blend the rice and pre-cooked chicken into the wok, using a long, wooden ladle.

Stir all those ingredients for ten minutes, with the ladle.

Then, add the fresh mint and basil leaves last.

Allow the fresh herbs to soften for one minute, before removing the wok from the hot burner.

Finally, serve the larb, on a bed of organic, fresh, cilantro leaves, cleaned, finely-chopped, on a large platter, in the center of the table with small, individual bowls of sticky/glutinous rice balls. Use a small melon baller to form uniform, sticky rice balls, each half the size of a golf ball.