|Eating Larb Bplaa whilst watching Jo make cocktails|
This week's Thai dish was an easy one for Sibua (Sibby to her friends) and I to agree on. I have known Sibby since she was a young girl and now she is married with a child of her own. Whilst she was growing up she used to work with her mum (May) in a bar and restaurant known as Opium (unfortunately not here anymore). One day I went in there for dinner and could not decide what I wanted and Sibby chose Larb Bplaa for me.
|Sibua, Head Chef at May's Kitchen|
Now this was an interesting choice for me, firstly I love my Thai dishes spicy and Larb Bplaa (Salad Fish literal translation) is certainly that. Not a salad as you would see in England, a Larb is usually meat or fish ground with chillies, spring onions, mint, onions, maybe a few other vegetables and a spicy, but fruity sauce. Sibby's Laab is slightly different to the Traditional Isaan dish, as the white fish is battered and deep fried, which gives this dish a lovely crunchy texture.
|Everything is cooked fresh and in front of you at May's Kitchen|
From the first moment I tried Sibby's Larb I was hooked and I recommended it to so many people, who could not remember the name, that it became know as Mellisa's dish at Opium! Even the non-spice lovers love the taste of this dish, but needed a lot of rice and cucumber (traditionally used to take the kick of a spicy dish away) with it.
|Crunchy battered White Fish, in a spicy and fruity sauce|
If you are not a fish lover, and I was not until I tried this, this dish is also commonly served with chicken (Larb Gai), beef (Larb Nua - really delicious), pork (Larb Moo) and sold in most thai restaurants. Sticky rice is usually ordered as an accompaniment to this dish.
|Sibby's Larb Bplaa now available at May's Kitchen|
If you want to try Sibby's version, she now works as Head Chef at her mother's restaurant in Lanta, May's Kitchen.