64 GLOBAL MENU A culinary journey around the world LAOS CHICKEN/ MUSHROOM LAAP Tuck into this meaty salad dish from Laos, considered the national dish. With a heady mix of chilli, and mint, this salad can be made with minced meat or fish of any variety. The classic favorite for visitors to Laos is chicken laap, but if you wish to make a vegetarian version, simply used diced mushrooms in place of the meat! PREPARATION TIME: 35 mins; serves four people INGREDIENTS 500 gms of minced chicken or mushrooms 5 thinly sliced shallots 5 tablespoons of sticky rice 1 tablespoon of fish sauce (or soy sauce for vegetarians) 4 limes, juiced 1 bunch of cilantro/coriander, chopped coarsely 3 finely sliced scallions/spring onions, 20 fresh mint leaves Dried red chilli flakes to taste PREPARATION • Use a dry grill pan to lightly toast the rice over a medium heat for 10 to 15 minutes. Keep stirring until the rice turns a light brown then remove from the heat and leave to cool. Use a food processor to blend into a toasted rice powder. • Use a separate frying pan and sauté the chicken on a medium heat until it is cooked through, for about 15 minutes. If needed, add water to prevent the chicken from sticking. • In a dish, mix together the cooked chicken, raw shallots, scallions, fish sauce and lime juice. • Add the toasted rice powder, red chilli flakes, mint and cilantro. • Serve on a bed of warm sticky rice or lettuce, cabbage and cucumbers. Traditions across the world include dishes that are placed at the center of the table on one plate and tucked into by all the family. We celebrate the togetherness of meal times with a few of these convivial dishes.