1.0Marc Winerhttps://marcwiner.com/es/Marc Winerhttps://marcwiner.com/es/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="lNgPmLgKTS"><a href="https://marcwiner.com/es/lap-de-pollo/">Larb de pollo tailandés (larb gai)</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/es/lap-de-pollo/embed/#?secret=lNgPmLgKTS" width="600" height="338" title="«Larb de pollo tailandés (larb gai)» — Marc Winer" data-secret="lNgPmLgKTS" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2023/12/Lap-poulet-en-tete-750x563.jpeg600450Esta receta procede íntegramente del blog ya cerrado « Le Canard du Mékong », que desde entonces dejó de renovar su nombre de dominio. Intenté ponerme en contacto con Phil, pero no hubo manera… Investigando un poco, conseguí recuperar la receta y las fotos, que publico aquí para la posteridad…https://marcwiner.com/es/lap-de-pollo/esLarb de pollo tailandés – Ensalada picante (larb gai)indonesiaPlato principal1030403personas2 muslos de pollo2 chalotas picadas1 tallo de citronela3 guindillas pequeñas picadas3 cucharada arroz glutinoso crudo3 cucharadas de caldo de pollo0.5 cucharada de salsa de pescado4 cucharadas de zumo de lima1 cucharadita de sal2.5 cucharadas de salsa de pescado1/3 de pepinounas hojas de lechuga80 g judías mungounas hojas de menta250 g de arroz glutinoso crudo7https://marcwiner.com/wp-content/uploads/2023/12/Lap-poulet-en-tete.jpegMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400