Sunday, April 27, 2008

Pad Ga-Prao Muu

I hadn't planned on making this dish today, but this morning, we decided to harvest another batch of our basils. After taking an inventory of what we already have in the freezer and pantry, I googled "ground pork basil thai", and this was the first link I saw. The directions looked easy and the picture made me drool. I decided to give it a try. I skipped the fried egg and instead of the holy basil that the author highly recommended, I used sweet basil because that was all I had.

A winner! This recipe is super easy and with the minimal prep work and cook time required, I will be making this again and again. I especially liked the sweetness of the dish. I love one-pot meals!

Pad Ga-Prao Muu (Stir Fried Pork w/ Sweet Basil )
* Make 1 serving

- 1 tablespoon vegetable oil
- 1 tablespoon garlic
- 2-30+ small thai chilies to taste
- 1/2 cup ground pork
- 1 tablespoon fish sauce
- 1 teaspoon black soy sauce
- 1/4 teaspoon white sugar
- 2 tablespoons water
- 1/2 cup sweet basil leaves

1. Using the side or back of a knife, smash garlic and chilies. Set aside.
2. Clean basil by picking off the leaves and discarding the stems. Rinse and set aside.
3. Heat the oil in a pan until very hot on high heat. Throw in the chilies & garlic, and stir until browned. You should sneeze from the chili. (You may want to open a window.)
4. When the garlic is ready, add the pork. Break it up in the pan with your spatula, to make sure it cooks evenly. Fry until no longer red.
5. Add sugar, soy sauce & fish sauce. Stir and let absorb.
6. When dry, add the water and the basil leaves. Stir until basil is wilted, and serve on rice.
7. If you want to top with a fried egg, add a bit more oil in the pan, and allow the oil to get very hot. Crack an egg in the middle. If it’s hot enough the egg will bubble up and sizzle. When browned on the edges, flip and wait until browned on the other side. Remove and place on top of the rice.

1 comment:

  1. Joyce has been on a roll lately. Every new dish she whips up simply rocks. When she first put the dish in front of me, I wasn't expecting much. Looked like plain ole rice with meat. But then I took a bite, and BAM! my tonge got excited. Two bowls later and an inch more around my waist, I was done. This meal made my day. Thanks Tong! Must add this dish to the menu please. m(-_- )m

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