Text 25681, 122 rader
Skriven 2009-07-05 10:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Carlo Rossi
=======================
-=> Quoting Dave Sacerdote to Michael Loo <=-

 DS> Carlo Rossi...
 DS> I laughed when I read that Jim was drinking it.

And I cried.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pad Krapow Moo Spicy Stir-Fried Pork W/ Thai Holy Basil
Categories: Thai, Pork, Herbs
  Servings: 4

      6 cl garlic
      3    Thai bird-eye chillies
    1/2    bell pepper 
    500 g  ground pork
           oil
           fish sauce
           thick soy sauce 
           onion
           Bai Krapow or Holy Basil
           steamed rice
      4    eggs
           lime juice

Bai Krapow is Holy Basil. Pad Krapow is basically a spicy stir-fry
with the holy basil as the star flavor of the show. You can have it
with just about any protein you want, pork (minced or cut into bite
size chunks), chicken (ditto), beef (yup, ditto too), or even tofu.
Some people like to add cut up onions or sweet bell peppers to add a
little more interest to the dish.  But the best thing about it,
besides being really delicious, is that it's so simple to make you
hardly need a recipe.

If you can't find Bai Krapow or Holy Basil, you can even use the
regular Thai basil you can find at any Asian markets near you.  In
which case you'll technically be making Pad Horapa (Stir-fry with
Thai Basil) instead of Pad Krapow (Stir-fry with Holy Basil), but
it'll be good just the same. Thai Basil is more licorice-y.  Krapow,
on the other hand, is spicier with a hint of citrus and mint.

You'll need a few cloves of garlic.  You'll want to be generous with
the garlic here, don't skimp.  You'll be ok, just don't plan a big
date after eating this dish.  Or make sure you date has eaten it
too, so you both are even.  Evenly stinky, I should say.  But I
digress  I chop the garlic up with a few Thai bird-eye chill too.  I
generally use about a little less than half the amount of chopped
chilli to chopped garlic, but it all depends on the spiciness of
your chilli.  I say here you err on the side of too few chilli.  You
can always add them later.  If you put too much in the beginning
then you'd have to resort to using sugar to reduce the spiciness.
And that wouldn't be so cool.  Here I used about 6 garlic cloves and
3 hot bird-eye chilli.  Chop them all up together.  I also used a
handful of bell pepper cut into strips, they made the dish prettier
at the end.

I used about a pound (500g) of ground pork, nice and fatty.  I
don't get the point of lean ground pork.  Fat is where the flavor
is, people.  But, as I said, you can use just about any protein you
want.  So, pick whatever that'll make you happy.  I'm totally ok
with that.

So you get your well-seasoned wok nice and hot, add just a tiny bit
of oil.  You won't need much now, the ground pork will release yummy
fat as it cooks. If you're using not-so-fatty protein you'll need
just a tad more oil here to keep everything properly lubricated.
(Did I really just say that out loud?)

Ok, in goes the chopped up garlic and chilli first.  Yes, they go
first.  Won't they get all burnt, you asked?  Yes, they might, so be
quick.  Give it a couple stirs, just to get it nice and fragrant.
Oh, don't stick your face right into it to check if it's fragrant
yet, by the way.  You just add hot chilli into a hot pan.  You see
where I'm going with this, right?  

Now you throw in the ground pork.  Give it a couple toss.  A few
splashes of fish sauce.  Yes, fish sauce.  This is Thai food we're
cooking.  Right?  What, you don't have fish sauce?  Well, fine, soy
sauce will do in a pinch.  But I'm stretching it here, I hope you
know.  Wait, actually, a splash or two of thick soy sauce won't hurt
it a bit.  That's what they use everywhere in Thailand, just to give
this stir-fry a bit of color.

If you're adding onion or bell pepper or whatnot, you can do it now.
Give it a few more stir, taste and adjust the seasoning as needed.
If it's not spicy enough, take a few chilli, smash then with the
blade of a knife until they're all squished with seeds spilling out.
Toss them into the pan, they'll add a nice bite of spiciness to the
dish, plus I like the flavor of fresh, uncooked chilli in the
finished dish too so I always add one or two in mine.

When everything is done and cooked, turn off the heat and add a big
handful of Bai Krapow or Holy Basil.  Toss, then serve immediately
on top of steamed rice.

If you want to be really authentic, fry up an egg, over easy, but do
it in a pan with a lot of hot oil, so the edges get brown and crisp
while the yolk is still bright orange and liquid.  Put that baby
right on top of the rice and the Pad Krapow, a squeeze of lime (or
lemon would do in a pinch) over everything and there you have it,
Pad Krapow Moo over jasmine rice.  Easy, fresh, and quick.  I hope
you love it as much as I do.  

Pim Techamuanvivit 

  From: Chez Pim                        
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Our RRSP statements make us cry.

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