**Cooking with Fresh Flavors: A Journey through Thai Cuisine**

As we begin our culinary adventure today, I want to emphasize that cooking is all about experimenting and finding the perfect balance of flavors. Today, we'll be exploring two dishes that showcase the vibrant flavors of Thailand: Turkey Larb and Mango Sticky Rice. The key to these dishes lies in understanding the importance of marrying contrasting flavors, textures, and temperatures.

**Turkey Larb: A Harmonious Union of Flavors**

To start, let's dive into the world of Turkey Larb. This traditional Thai dish is a symphony of flavors, with each component working together in harmony. To begin, we'll need to prepare the ingredients. I'll show you how to cook rice and then flip it over, just like cooking a fish fillet. The steam rising from the bottom will signal that our rice is cooked. Now, let's introduce the syrup into the sticky rice. This is where the magic happens – by cutting a liquid into a rice, we create a harmonious union of flavors.

As I work the syrup into the rice, you can see how it blends together seamlessly. The hot and cold temperatures are perfectly balanced, ensuring that each bite is infused with flavor. We've added all the necessary ingredients: crispy pork, spicy chilies, fresh herbs, and a squeeze of lime juice. By combining these elements, we've created a dish that's both familiar and exciting.

**Mango Sticky Rice: A Sweet and Creamy Delight**

Now that we've explored the savory world of Turkey Larb, let's move on to the sweet and creamy delight that is Mango Sticky Rice. This classic Thai dessert is a masterclass in simplicity. We start by cooking sticky rice, which requires patience and attention to detail. As the rice cooks, we'll need to reserve some syrup for finishing the dish.

Once our rice is cooked, I'll show you how to transform it into a new dish by cutting a liquid into the rice. This process may seem simple, but it's where the magic happens – the rice absorbs all the flavors and becomes a perfect base for our dessert. Now, let's add some coconut syrup and work it into the rice. The sticky rice is now ready to be paired with the sweetness of mangoes.

As we plate our Mango Sticky Rice, you'll notice that the presentation is just as beautiful as the dish itself. We've arranged the sweetened coconut rice in a creative way, topped it with sliced mangoes, and finished with a sprinkle of toasted rice powder for added crunch. The combination of flavors and textures is nothing short of perfect – the sweetness of the mango, the creaminess of the sticky rice, and the crunch of the toasted rice.

**Finishing Touches: A Refreshing Conclusion**

As we conclude our culinary journey through Thai cuisine, I want to emphasize that cooking is all about experimentation and creativity. Our final dish, a refreshing salad made with crisp cabbage, sour lime juice, spicy chilies, and sweet mango slices, is the perfect way to cool down after a savory meal.

As you take your first bite of this delightful salad, I hope you'll experience the same harmony of flavors that we've achieved in our Turkey Larb. The crunch of the cabbage, the tanginess of the lime juice, and the spiciness of the chilies all come together to create a truly unforgettable flavor experience.

**A Final Note: Tips and Tricks for Cooking at Home**

As you continue on your culinary journey, I want to share with you some tips and tricks that I've learned along the way. One of my favorite tools is the silicone spatula – it's perfect for blending ingredients without breaking up the rice or other delicate components.

Another essential tip is to experiment with different flavors and combinations. Don't be afraid to try new things and adjust seasonings to your taste. And remember, cooking is all about having fun and enjoying the process. I hope that this article has inspired you to get into the kitchen and start exploring the vibrant world of Thai cuisine.

In conclusion, cooking with fresh flavors like those found in Thailand requires creativity, experimentation, and attention to detail. By following these simple recipes and tips, you'll be well on your way to creating dishes that are both delicious and visually stunning. Happy cooking!

"WEBVTTKind: captionsLanguage: enso today i'm making larb or lap in thai but i'm gonna flip it and make a turkey larv it's a delicious tangy ground meat salad you're gonna find in just about any thai restaurant it's super light fresh and healthy and i'm serving it up with my mom's famous sticky rice and mangoes hey guys i am jet tila and this is ready jet cook where i show you how to make my favorite asian dishes from pantry to plate let's get into it all right larb we're in thai food here okay so i want to take a moment and talk about tamarind tamarind is a fruit that grows around the world it's equatorial so it only grows in hot zones in thailand we use it to make food sour and it comes in two primary forms this is the actual fruit with the seeds in it i like using this container because it has just the fruit and water with all the seeds and stuff strained out you basically take one part water to one part tamarind block you smash it around until the pulp releases from the seed you strain it out in a strainer and there you go that's how you get this if you can't find this the block is great you just have to go through the extra step of straining the seeds out as for palm sugar all palm sugar is is the sap of the coconut palm tree reduced down into a solid and you see it in different forms these are just like the big dabs of coconut sugar this is the powdered rice form both work really well but the powder form is really easy to measure and to cook with and you can't make thai food without fresh limes these are persian limes versus the little key limes basically 99 of markets are only carry persian limes i think they're sweeter they yield more juice and when i pick a lime i look for a smooth skin lime versus a drier gnurly lime because these are going to yield more juice than the other limes all right got my pantry ingredients now larv is commonly ordered in thai restaurants using chicken but you know i thought it'd be fun to try turkey today this dish can be made with any ground protein you like i mean even tofu but turkey is light i think it's delicious it's easy to find here and i think it's the perfect kind of sub to kind of change it up a little bit now when you are getting turkey if you can ask your butcher to use the large dye and grind it big because that gives you in my opinion the best texture when it comes to larp so we want to start by marinating the ground turkey this is my grandma's twist you know i've had other thai chefs go why are you using tamarind well it makes sense to me it's tangy it's fruity and i think it really kind of pops the deliciousness factor gives you that extra layer of brightness so i'm just gonna get the tamarind in and worked through into the turkey and i'm to let this marinade for about 15 minutes as i do my vegetable prep just to be safe i'm always going to do a hand wash when i'm crossing between proteins and vegetables so i'm going to get my prep done for the larb which means onions garlic shallots and scallions and you guys know me i like to cut things fancy so let me show you how i take down these vegetables i always cut onions the same way i take a little bit off the top to square it off and i take a little bit off the root i'm going to go in half and this is how i like to peel the onions makes it life so much easier by trying to do it in the half versus the full round and i just simply want to slice this so you can actually see the little rings like a rainbow or the button which is the actual root side we're actually going to cut the ring side and just nice thin slices it is a salad so keep it nice and thin you don't want to overwhelm this dish with the flavor of onion simple just like that next you know what a cousin to the onion is shallot pretty much the same way my friends a little off the tip square off the root side and then find that half okay i'm gonna go half this way and i'm gonna do exactly the same thing you might be wondering like why shallots and onions together well i think they have a very different flavor i think red onion is on the sweet side shallot is more on the earthy side and they work really well together to ground this dish okay just like an onion there's gonna be that rainbow in the root always going with rainbows all right shallots are done so next is gonna be garlic taking the cloves off once you cut the root side of the garlic off the skin has nothing to hold on to the clove with meaning this if i just give it a nice little pop you'll actually feel the garlic actually come off the skin side so just with a little bit of pressure the cloves release just like that and i'm not overthinking this by over mincing it i just want to keep it nice and even but not too fine because you are going to put this in the pan and get some heat on it so just a nice thin slicing pass and i'm happy there whoo this is strong getting emotional all right i always cut onions the same anything wider than your palm you cut in half gather those up and instead of cutting perpendicular just put a little angle on that knife and we call this the bias slice tastes the same looks better perception of value you know what i'm saying always make your food look cool if you can there it is and that's just going to be for garnish and some flavor as well there is a tradition when eating very spicy salads in thailand did you want a cooling place meaning i took a bite of very spicy larb i need a bite of cabbage to cool my palate off so what i'm gonna do with these cabbage slices are let me cut the core out and then i'm just gonna simply cut it into kind of one to two inch wide wedges and this does two things you can actually eat it like a crudite where you can grab with it or you can just take a bite of the cooling cabbage after the larb i do have mangoes here but since i've been cutting garlic and onions we're gonna save these mangoes for later when i have a clean knife and not all this garlic and onion that's going into the savory dish so let's start cooking the larva you want to use a very wide pan with somewhat high size so a wok a skillet anything is gonna work here so let's get that preheated so we're gonna start with just a little bit of oil i'm using a high temperature low flavor oil that could be peanut canola any of those just stay away from olive or sesame right now you want an oil that gets super hot that has a nice clean flavor so we're just going to start by sauteing our aromatics so i'm going to go shallots and garlic and we're going to get these translucent right you don't need to brown these the turkey's going to go in next then you want all of the flavors to really kind of marry together so now is the time for the marinated turkey breast when using ground chicken or turkey really use the surface area of this pan you've got all that very hot oil you have a lot of protein to cook so make sure you push it down get it searing and then turn it over on itself to get a nice sear i got to be honest you know i don't love the name larb in thai this would be pronounced a lop and you know it's got a kind of a pizzazz when you say lop but you know the american version of larb it's just kind of a boring name for such a delicious dish so larb i can't even say that it's messing with my head right now so lop varies region to region most people think it's a thai dish but we actually borrowed it from our la ocean neighbors so i would never try to take thai credit for lot because my la ocean brothers and sisters would be beating down my door and making sure i come correct there's different styles of larb like i was saying my family is from northern thailand the northern larp is very savory very very spicy less kind of bright and acidic like this one i really wanted to show you how to make the more popularized version of larb with the lime juice and the palm sugar and that's what we're making today if your ground meat happens to create a lot of moisture right just feel free to dump it out that's basically caused from you know commercial meat sometimes has a little bit of saline in it it's not going to mess with it or hurt it but if your pan's not super hot and you get that pool of liquid just feel free to dump it out right here get down to when the lop is frying and dry again and then continue on to our next step so i'm turning down the heat because i've got my turkey cooked just about all the way through but i don't want to keep going and drying it out i'm going to build my dressing right in the pan now and it is that classic hot sour salty sweet thai flavor we're going to begin with fish sauce and again i've turned down the heat because i want to build this dressing while everything's warm but i don't want the pan hot to have it boiling so fish sauce in now we're going to go to lime juice and there's nothing better than fresh lime juice i can't tell you how aggravating that product is in the stores that says real lime when it's actually not real lime so i'm going right from lime to press to into the salad so we've got the salty the savory which comes with the fish sauce we've got the lime juice which is bright and now we want a kiss of that sweetness and thai food really is about the balance so palm sugar if you don't add palm sugar don't freak out white sugar brown sugar all those will work as well we need to round out these flavors with the spice and i'm just using thai chili flake this is not the chili flake that you put on your pizzas it is potent so if you're cooking for people who don't love heat back down on the amount or you can actually switch over to that chili flake you put on your pizzas and next we're adding that flavor of mint which i love which makes it so fresh and don't get fancy just take the mint tear it with your fingers bring it over tear it again and you want to wilt all that fresh mint in to this lob to get that amazing flavor this really is one of the hallmarks of delicious loft with the mint adding all those essential oils from the mint i'm gonna add half of the onions save the other half uh for actual plate up for garnish my other kinds of onions which are green onions you know if there was smell-o-vision this is that moment where everyone in your kitchen is going to start oohing and awing so you've got the mint you've got the sear of the turkey this is delicious and we're going to pop it even further we're going to add another layer this is roasted rice powder it is basically it's namesake you take regular rice you toast it in a dry pan and then you either run it in a mortar and pestle or a spice grinder until it's fine and it adds a textural and almost an aromatic element so texturally the rice powder grabs the dressing and creates a crunch right it also kind of concentrates the dressing and then it gives you this phenomenal crunchy texture and yo we've just made lab i mean super easy so i'm gonna put this to the side save some my garnishes but let's move on to make our mango sticky rice you get to play with one of my favorite thai cooking implements the sticky rice steamer and speaking of rice we need to have a minute because this is a very special rice let me let me talk you through it okay thai sticky rice is its own thing it is a long grain glutinous rice grows in the area of thailand and vietnam and you can totally sub it if you can't get thai sticky rice you can use like a japanese short grain rice or chinese glutinous rice there's no other rice that is simultaneously sticky or glutinous and long grain at the same time so all you're going to do is take the thai sticky rice put it in a bowl cover it with about one or two inches of water and you're gonna let it just relax and absorb its water during that soak and you're gonna wanna soak for about three hours all the way to overnight most rice is called steamed rice but this is a truly steamed rice i'm going to show you why so this rice has been soaked for about three hours and now i need to talk about this awesome rig okay let me pour this rice in and to give you a little intro to my cool little steamer rig so this is a thai sticky rice steamer if you don't have one don't worry you can make this at home without it but it's comprised of two pieces you've got the bamboo basket that sits in this aluminum pot they're readily available on the interweb if you want to get one they're not that expensive and they're super cool if you don't have one of these just take a stock pot put a colander in it and then put your rice in there covered tight and you're good to go i'm gonna cook this sticky rice for about 10 minutes from the bottom up because that's where the steam is coming from we'll flip it over and do another 10. while that's happening we're going to make our coconut syrup for the sticky rice so coconut sticky rice is definitely the sweetened version you could actually eat the rice unsweetened with any multitude of thai or even non-thai dishes but the secret to coconut sticky rice is the coconut syrup i like using thai coconut milk i think it's important to try to match the country of origin with ingredients as you guys know but it's not magic the magic is the deliciousness that you know fresh coconut milk gives you with sugar so i'm just going to bring a saucepan up overheat i mean i am a stickler for using thai coconut milk here because there's no additives there's no kind of weird gel layer that you see in other coconut milks we're just gonna get a can of coconut milk in which is about two cups and we're gonna make a syrup with it we used palm sugar earlier but we're switching over to white sugar which is cane sugar because it's a cleaner sweet and it's going to let the flavor of the coconut speak versus the palm sugar we used in the larv so sugars in coconuts in you always want a dash of salt any thai chef will always tell you that you can't have sweet without a touch of saltiness that's just the way thai cooks work all you need to do here is make sure the sugar melts and this becomes a nice clean syrup and that's done the sugar in my coconut syrup has dissolved it is clarified i'm going to turn the heat off now and get that ready to marry to the sticky rice but i need to address mangoes i'm using what's called a champagne also known as adolfo mango they're prized for their sweetness they're not super tart and have very low fibers and this is the perfect mango for mango sticky rice and nothing fancy here friends i'm just going to peel and get these ready for the plate and if you can't find these no big deal you can use any of the mangoes you have in your stores but you want to make sure the mango that you buy is very ripe on the soft side you've seen mango peeling a thousand ways this is not where you cut the wedge of the mango with the peel on and you do the scores and you pop it out into squares we're gonna actually want nice long pieces of mango here so we're gonna just do a nice clean peel so what we're looking for are two almost i wouldn't even say like fillets of mangoes because if you've cut enough mangoes the mango bone what we call or the pit is actually flat so you're going to get two almost fat sides and then two thin sides yeah so it's kind of cool i mean a mango you would never think cuts kind of like a fish because you get two fat fillets off it i'll show you what i mean when i plate this up so the rice has been cooking for 10 minutes it needs an additional 10 but i'm going to show you how to flip this rice over it's kind of fun so the steam's been coming from the bottom i'm going to loosen the rice up by kind of moving the bamboo basket and then with just upward pressure check that out the rice ball basically turns over on itself i'm doing this way more times than i need to kind of show you but i want to get it down on the top side put it back in and give it 10 more minutes so the sticky brush should be finished we had 10 minutes flipped over 10 more minutes yup that's exactly what i'm looking for and let me show you how to marry the syrup and the rice look at that by itself this is ready to eat and my favorite way would be like a big thai grilled meat like a steak or some pork but we're gonna actually transform this into a new dish so it's time to introduce the coconut syrup into the sticky rice now we have hot and hot here so they're gonna blend together pretty quickly make sure to reserve a little bit of the syrup for coming over the top and finishing with but this is very similar to if you've ever made sushi rice with me we're basically cutting a liquid into a rice to marry those flavors so i like these silicone spatulas because they don't break up the rice and cutting i think is the appropriate term because you're going to have larger pieces of rice that want to be together they want to stick together so i want you just to take the spatula at a 45 degree angle and work that syrup right into the rice the coconut syrup is worked into the rice as you can see there's nothing left on the bottom let's let that cool for a second before we plate that and finish up this larb all right so the lot flavors have married together beautifully i'm gonna finish with the onion the scallion and i think i'm going to save some of the mint for garnish and put some in now gorgeous looks awesome and this is how i would plate this traditionally you have this amazing kind of crudite all these cool delicious vegetables and then a larb down the center another fun presentation for the lap actually is to do individual lettuce cups i mean i love this kind of family style but you could totally do lettuce cups if you want let's bring some limes to the game in case people want a little more tanginess and i'm going to remind people that yo there's mint in here so i'm going to get pretty heavy with the mint there and for a little crunch ability yeah that's a word i made it up i'm gonna do the roasted rice powder and there it is family some turkey lav now we gotta finish with dessert the sweetened coconut rice in the plate if you're not using this immediately a good idea is to just put it either in a zippy bag or an airtight container and that's going to live really well in the fridge for a few days and if you want to bring it back and make it warm the microwave is the best tool for that and then we lay some mangoes on it this is what i was talking about about the fillets you can actually see two flat sides on the mangoes i like to kind of score it perpendicular this way first and then find that fillet there it is and then that fillet will slide right on to the rice thusly yeah i stole that from alton whatever the other fillet and i'm gonna lay that right onto the rice finally you gotta bring a little of that delicious syrup over the top check that out right there oh yeah that is perfect there it is so this is how i like to eat lot pick your cooling vegetable i'll use some of the cabbage spicy delicious i've got sour i've got sweet that perfect kind of balance of all those yum flavors and then coming over the top with a cool crispy refreshing vegetable that is kind of quintessential lot i want that sticky rice with that mango that's the bite creamy sweet tart i mean this really is kind of the perfect meal to cook at home for your friends or yourself you're getting the hot the sour the salty sweet that perfect yum experience all in really two simple dishes well there you have it friends i've taught you how to make turkey lop kind of a funky name but a delicious dish and of course mangoes and sticky rice to finish i hope this inspired you to cook some time at home we'll see you next time on ready jet cook youso today i'm making larb or lap in thai but i'm gonna flip it and make a turkey larv it's a delicious tangy ground meat salad you're gonna find in just about any thai restaurant it's super light fresh and healthy and i'm serving it up with my mom's famous sticky rice and mangoes hey guys i am jet tila and this is ready jet cook where i show you how to make my favorite asian dishes from pantry to plate let's get into it all right larb we're in thai food here okay so i want to take a moment and talk about tamarind tamarind is a fruit that grows around the world it's equatorial so it only grows in hot zones in thailand we use it to make food sour and it comes in two primary forms this is the actual fruit with the seeds in it i like using this container because it has just the fruit and water with all the seeds and stuff strained out you basically take one part water to one part tamarind block you smash it around until the pulp releases from the seed you strain it out in a strainer and there you go that's how you get this if you can't find this the block is great you just have to go through the extra step of straining the seeds out as for palm sugar all palm sugar is is the sap of the coconut palm tree reduced down into a solid and you see it in different forms these are just like the big dabs of coconut sugar this is the powdered rice form both work really well but the powder form is really easy to measure and to cook with and you can't make thai food without fresh limes these are persian limes versus the little key limes basically 99 of markets are only carry persian limes i think they're sweeter they yield more juice and when i pick a lime i look for a smooth skin lime versus a drier gnurly lime because these are going to yield more juice than the other limes all right got my pantry ingredients now larv is commonly ordered in thai restaurants using chicken but you know i thought it'd be fun to try turkey today this dish can be made with any ground protein you like i mean even tofu but turkey is light i think it's delicious it's easy to find here and i think it's the perfect kind of sub to kind of change it up a little bit now when you are getting turkey if you can ask your butcher to use the large dye and grind it big because that gives you in my opinion the best texture when it comes to larp so we want to start by marinating the ground turkey this is my grandma's twist you know i've had other thai chefs go why are you using tamarind well it makes sense to me it's tangy it's fruity and i think it really kind of pops the deliciousness factor gives you that extra layer of brightness so i'm just gonna get the tamarind in and worked through into the turkey and i'm to let this marinade for about 15 minutes as i do my vegetable prep just to be safe i'm always going to do a hand wash when i'm crossing between proteins and vegetables so i'm going to get my prep done for the larb which means onions garlic shallots and scallions and you guys know me i like to cut things fancy so let me show you how i take down these vegetables i always cut onions the same way i take a little bit off the top to square it off and i take a little bit off the root i'm going to go in half and this is how i like to peel the onions makes it life so much easier by trying to do it in the half versus the full round and i just simply want to slice this so you can actually see the little rings like a rainbow or the button which is the actual root side we're actually going to cut the ring side and just nice thin slices it is a salad so keep it nice and thin you don't want to overwhelm this dish with the flavor of onion simple just like that next you know what a cousin to the onion is shallot pretty much the same way my friends a little off the tip square off the root side and then find that half okay i'm gonna go half this way and i'm gonna do exactly the same thing you might be wondering like why shallots and onions together well i think they have a very different flavor i think red onion is on the sweet side shallot is more on the earthy side and they work really well together to ground this dish okay just like an onion there's gonna be that rainbow in the root always going with rainbows all right shallots are done so next is gonna be garlic taking the cloves off once you cut the root side of the garlic off the skin has nothing to hold on to the clove with meaning this if i just give it a nice little pop you'll actually feel the garlic actually come off the skin side so just with a little bit of pressure the cloves release just like that and i'm not overthinking this by over mincing it i just want to keep it nice and even but not too fine because you are going to put this in the pan and get some heat on it so just a nice thin slicing pass and i'm happy there whoo this is strong getting emotional all right i always cut onions the same anything wider than your palm you cut in half gather those up and instead of cutting perpendicular just put a little angle on that knife and we call this the bias slice tastes the same looks better perception of value you know what i'm saying always make your food look cool if you can there it is and that's just going to be for garnish and some flavor as well there is a tradition when eating very spicy salads in thailand did you want a cooling place meaning i took a bite of very spicy larb i need a bite of cabbage to cool my palate off so what i'm gonna do with these cabbage slices are let me cut the core out and then i'm just gonna simply cut it into kind of one to two inch wide wedges and this does two things you can actually eat it like a crudite where you can grab with it or you can just take a bite of the cooling cabbage after the larb i do have mangoes here but since i've been cutting garlic and onions we're gonna save these mangoes for later when i have a clean knife and not all this garlic and onion that's going into the savory dish so let's start cooking the larva you want to use a very wide pan with somewhat high size so a wok a skillet anything is gonna work here so let's get that preheated so we're gonna start with just a little bit of oil i'm using a high temperature low flavor oil that could be peanut canola any of those just stay away from olive or sesame right now you want an oil that gets super hot that has a nice clean flavor so we're just going to start by sauteing our aromatics so i'm going to go shallots and garlic and we're going to get these translucent right you don't need to brown these the turkey's going to go in next then you want all of the flavors to really kind of marry together so now is the time for the marinated turkey breast when using ground chicken or turkey really use the surface area of this pan you've got all that very hot oil you have a lot of protein to cook so make sure you push it down get it searing and then turn it over on itself to get a nice sear i got to be honest you know i don't love the name larb in thai this would be pronounced a lop and you know it's got a kind of a pizzazz when you say lop but you know the american version of larb it's just kind of a boring name for such a delicious dish so larb i can't even say that it's messing with my head right now so lop varies region to region most people think it's a thai dish but we actually borrowed it from our la ocean neighbors so i would never try to take thai credit for lot because my la ocean brothers and sisters would be beating down my door and making sure i come correct there's different styles of larb like i was saying my family is from northern thailand the northern larp is very savory very very spicy less kind of bright and acidic like this one i really wanted to show you how to make the more popularized version of larb with the lime juice and the palm sugar and that's what we're making today if your ground meat happens to create a lot of moisture right just feel free to dump it out that's basically caused from you know commercial meat sometimes has a little bit of saline in it it's not going to mess with it or hurt it but if your pan's not super hot and you get that pool of liquid just feel free to dump it out right here get down to when the lop is frying and dry again and then continue on to our next step so i'm turning down the heat because i've got my turkey cooked just about all the way through but i don't want to keep going and drying it out i'm going to build my dressing right in the pan now and it is that classic hot sour salty sweet thai flavor we're going to begin with fish sauce and again i've turned down the heat because i want to build this dressing while everything's warm but i don't want the pan hot to have it boiling so fish sauce in now we're going to go to lime juice and there's nothing better than fresh lime juice i can't tell you how aggravating that product is in the stores that says real lime when it's actually not real lime so i'm going right from lime to press to into the salad so we've got the salty the savory which comes with the fish sauce we've got the lime juice which is bright and now we want a kiss of that sweetness and thai food really is about the balance so palm sugar if you don't add palm sugar don't freak out white sugar brown sugar all those will work as well we need to round out these flavors with the spice and i'm just using thai chili flake this is not the chili flake that you put on your pizzas it is potent so if you're cooking for people who don't love heat back down on the amount or you can actually switch over to that chili flake you put on your pizzas and next we're adding that flavor of mint which i love which makes it so fresh and don't get fancy just take the mint tear it with your fingers bring it over tear it again and you want to wilt all that fresh mint in to this lob to get that amazing flavor this really is one of the hallmarks of delicious loft with the mint adding all those essential oils from the mint i'm gonna add half of the onions save the other half uh for actual plate up for garnish my other kinds of onions which are green onions you know if there was smell-o-vision this is that moment where everyone in your kitchen is going to start oohing and awing so you've got the mint you've got the sear of the turkey this is delicious and we're going to pop it even further we're going to add another layer this is roasted rice powder it is basically it's namesake you take regular rice you toast it in a dry pan and then you either run it in a mortar and pestle or a spice grinder until it's fine and it adds a textural and almost an aromatic element so texturally the rice powder grabs the dressing and creates a crunch right it also kind of concentrates the dressing and then it gives you this phenomenal crunchy texture and yo we've just made lab i mean super easy so i'm gonna put this to the side save some my garnishes but let's move on to make our mango sticky rice you get to play with one of my favorite thai cooking implements the sticky rice steamer and speaking of rice we need to have a minute because this is a very special rice let me let me talk you through it okay thai sticky rice is its own thing it is a long grain glutinous rice grows in the area of thailand and vietnam and you can totally sub it if you can't get thai sticky rice you can use like a japanese short grain rice or chinese glutinous rice there's no other rice that is simultaneously sticky or glutinous and long grain at the same time so all you're going to do is take the thai sticky rice put it in a bowl cover it with about one or two inches of water and you're gonna let it just relax and absorb its water during that soak and you're gonna wanna soak for about three hours all the way to overnight most rice is called steamed rice but this is a truly steamed rice i'm going to show you why so this rice has been soaked for about three hours and now i need to talk about this awesome rig okay let me pour this rice in and to give you a little intro to my cool little steamer rig so this is a thai sticky rice steamer if you don't have one don't worry you can make this at home without it but it's comprised of two pieces you've got the bamboo basket that sits in this aluminum pot they're readily available on the interweb if you want to get one they're not that expensive and they're super cool if you don't have one of these just take a stock pot put a colander in it and then put your rice in there covered tight and you're good to go i'm gonna cook this sticky rice for about 10 minutes from the bottom up because that's where the steam is coming from we'll flip it over and do another 10. while that's happening we're going to make our coconut syrup for the sticky rice so coconut sticky rice is definitely the sweetened version you could actually eat the rice unsweetened with any multitude of thai or even non-thai dishes but the secret to coconut sticky rice is the coconut syrup i like using thai coconut milk i think it's important to try to match the country of origin with ingredients as you guys know but it's not magic the magic is the deliciousness that you know fresh coconut milk gives you with sugar so i'm just going to bring a saucepan up overheat i mean i am a stickler for using thai coconut milk here because there's no additives there's no kind of weird gel layer that you see in other coconut milks we're just gonna get a can of coconut milk in which is about two cups and we're gonna make a syrup with it we used palm sugar earlier but we're switching over to white sugar which is cane sugar because it's a cleaner sweet and it's going to let the flavor of the coconut speak versus the palm sugar we used in the larv so sugars in coconuts in you always want a dash of salt any thai chef will always tell you that you can't have sweet without a touch of saltiness that's just the way thai cooks work all you need to do here is make sure the sugar melts and this becomes a nice clean syrup and that's done the sugar in my coconut syrup has dissolved it is clarified i'm going to turn the heat off now and get that ready to marry to the sticky rice but i need to address mangoes i'm using what's called a champagne also known as adolfo mango they're prized for their sweetness they're not super tart and have very low fibers and this is the perfect mango for mango sticky rice and nothing fancy here friends i'm just going to peel and get these ready for the plate and if you can't find these no big deal you can use any of the mangoes you have in your stores but you want to make sure the mango that you buy is very ripe on the soft side you've seen mango peeling a thousand ways this is not where you cut the wedge of the mango with the peel on and you do the scores and you pop it out into squares we're gonna actually want nice long pieces of mango here so we're gonna just do a nice clean peel so what we're looking for are two almost i wouldn't even say like fillets of mangoes because if you've cut enough mangoes the mango bone what we call or the pit is actually flat so you're going to get two almost fat sides and then two thin sides yeah so it's kind of cool i mean a mango you would never think cuts kind of like a fish because you get two fat fillets off it i'll show you what i mean when i plate this up so the rice has been cooking for 10 minutes it needs an additional 10 but i'm going to show you how to flip this rice over it's kind of fun so the steam's been coming from the bottom i'm going to loosen the rice up by kind of moving the bamboo basket and then with just upward pressure check that out the rice ball basically turns over on itself i'm doing this way more times than i need to kind of show you but i want to get it down on the top side put it back in and give it 10 more minutes so the sticky brush should be finished we had 10 minutes flipped over 10 more minutes yup that's exactly what i'm looking for and let me show you how to marry the syrup and the rice look at that by itself this is ready to eat and my favorite way would be like a big thai grilled meat like a steak or some pork but we're gonna actually transform this into a new dish so it's time to introduce the coconut syrup into the sticky rice now we have hot and hot here so they're gonna blend together pretty quickly make sure to reserve a little bit of the syrup for coming over the top and finishing with but this is very similar to if you've ever made sushi rice with me we're basically cutting a liquid into a rice to marry those flavors so i like these silicone spatulas because they don't break up the rice and cutting i think is the appropriate term because you're going to have larger pieces of rice that want to be together they want to stick together so i want you just to take the spatula at a 45 degree angle and work that syrup right into the rice the coconut syrup is worked into the rice as you can see there's nothing left on the bottom let's let that cool for a second before we plate that and finish up this larb all right so the lot flavors have married together beautifully i'm gonna finish with the onion the scallion and i think i'm going to save some of the mint for garnish and put some in now gorgeous looks awesome and this is how i would plate this traditionally you have this amazing kind of crudite all these cool delicious vegetables and then a larb down the center another fun presentation for the lap actually is to do individual lettuce cups i mean i love this kind of family style but you could totally do lettuce cups if you want let's bring some limes to the game in case people want a little more tanginess and i'm going to remind people that yo there's mint in here so i'm going to get pretty heavy with the mint there and for a little crunch ability yeah that's a word i made it up i'm gonna do the roasted rice powder and there it is family some turkey lav now we gotta finish with dessert the sweetened coconut rice in the plate if you're not using this immediately a good idea is to just put it either in a zippy bag or an airtight container and that's going to live really well in the fridge for a few days and if you want to bring it back and make it warm the microwave is the best tool for that and then we lay some mangoes on it this is what i was talking about about the fillets you can actually see two flat sides on the mangoes i like to kind of score it perpendicular this way first and then find that fillet there it is and then that fillet will slide right on to the rice thusly yeah i stole that from alton whatever the other fillet and i'm gonna lay that right onto the rice finally you gotta bring a little of that delicious syrup over the top check that out right there oh yeah that is perfect there it is so this is how i like to eat lot pick your cooling vegetable i'll use some of the cabbage spicy delicious i've got sour i've got sweet that perfect kind of balance of all those yum flavors and then coming over the top with a cool crispy refreshing vegetable that is kind of quintessential lot i want that sticky rice with that mango that's the bite creamy sweet tart i mean this really is kind of the perfect meal to cook at home for your friends or yourself you're getting the hot the sour the salty sweet that perfect yum experience all in really two simple dishes well there you have it friends i've taught you how to make turkey lop kind of a funky name but a delicious dish and of course mangoes and sticky rice to finish i hope this inspired you to cook some time at home we'll see you next time on ready jet cook you\n"