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Larb is basically a salad—made out of plant-based meat. It’s a meat salad from Laos that has made its way into Thailand and other areas of Southeast Asia, as well as here in the West. Like other dishes in Southeast Asian cooking, the dish combines savory flavors with fresh ones. It features fresh herbs like coriander, Thai basil, and mint.
Tyga Spices: 2 x Fragrant Paste 2 x Vegan Fish Sauce (30g)
Ingriedents: 500g Plant-based mince 2 Little gem lettuces Break the whole leaves and wash 2 Red chillis De-seed. Finely chop one and thinly slice the other 4 spring onions Trim and slice 25g Fresh mint Roughly chop 25g Fresh Thai basil Roughly chop 25g Fresh coriander Roughly chop 1 tsp Agave Nectar/sugar 1 tbsp Oil (vegetable / olive / rapeseed)
Ingredients: Fragrant Paste (Lemongrass purée, Kaffir lime purée, Ginger purée, Galangal milled, Citric acid, Potassium sorbate, Ascorbic acid, Water). Vegan Fish sauce (Water Tamari (Water, Soybeans, Salt, Alcohol), Brown Rice Vinegar, Pineapple Juice Concentrate, Brown Rice Miso (Water, Soybeans, Brown Rice, Salt, Yeast, Koji Culture), Salt, Spirit Vinegar, Jasmine, Cayenne).
Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.