Stir-fry Chicken with Holy Basil (Pad Kra Pao Gai)

Pad Krapao (which means basil stir-fry) is a popular dish in Thailand which is usually made using either pork or chicken. It is served with rice and a crispy edgy egg with runny yolk by the side. This is by far, one of the easiest Thai recipe I've cooked. And the result is simply refreshingly satisfying!

If you have a mortar and pestle, you may pound your garlic and chillies to bring out an extra depth of flavor. I've misplaced mine, so I just lightly cruised the garlic and for the chillies, I slit it open, deseeded then bruised it. It works well for me. The garlicky and spiciness can still be tasted among the peppery flavor of the holy basil.

Pad Kra Pao Gai with Perfect Fried Egg

To get the crispy edgy egg with runny yolk, you will need more oil than usual. Add the egg into hot sizzling oil and let it cook until the white is set. Splash some hot oil onto the egg to expedite the cooking time. Do not flip the egg, it is not necessary.

If you are looking for a nice sunny side up wt crispy edgy egg, you may follow the same method but DO NOT splash hot oil onto the egg. Just let it cook until the white is almost set. The egg white will continue to cook after you dish it out.

STIR-FRY CHICKEN WITH HOLY BASIL (PAD KRA PAO GAI)

Prep Time  : 20 mins
Cook Time : 10 mins
Total Time : 30 mins
Serves       : 2 - 3 pax

Ingredients:
400g chicken breast fillet, roughly minced
7 cloves garlic, keep whole and lightly crushed
5 bird's eyes chillies, slit and deseeded
1/2 Tbsp oyster sauce
1 Tbsp fish sauce
1 tsp soy sauce
1 tsp sugar
1 tsp dark soy sauce
1/3 cup water
1 cup holy basil leaves

Directions:
1. Heat 2 tablespoons of oil in a wok over medium high heat. Saute garlic and bird's eyes chillies until fragrant. (Be careful not to burnt them.) Add in the roughly minced chicken. Stir-fry until the chicken is almost cooked.

2. Add in all the seasonings and water. Stir-fry to mix well and until the chicken is cooked thoroughly. Next, add in the holy basil and give it a few good toss. Off the heat and dish out. The holy basil will continue to wilt in the remaining residual heat.

Notes:
● Usually this dish is served with white rice and an egg at the side.

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Tomyum Shrimp Soup (Tom Yum Goong ต้มยำกุ้ง)

My love for Tom Yum started way back when I was in secondary school. I love, love Tom Yum! And the love intensified when I had my first authentic Tom Yum during my trip to Bangkok a decade ago. The first differences that i noticed about their tom yum is that they put lots of chopped coriander, whereas back then in Malaysia, it's either we don't put coriander or it's just there for garnish. The fragrant of coriander goes really well with the flavor of the tangy, spicy and savoury of tom yum soup. It helps to boost the flavor and enhance the taste.

I was at Bangkok for 8 days and do you believe that I had Tom Yum every single day? Crazy huh! Luckily for me and my stomach, we were fine with the spiciness.

Three Best Friends in Thai Cuisine
Galangal, Lemongrass and Kaffir Leaves

...these three ingredients are mostly present in Thaicooking...

Tom Yum is actually a very simple soup which can be done in less than an hour (if you have the shrimp stock ready). The base ingredients are galangal, lemongrass and kaffir leaves. These three ingredients are mostly present in Thai cooking. The rich aroma from these three ingredients are heavenly.

In Tom Yum soup, fresh bird;s eyes chillies, fish sauce and lime juice are also added. Together, they create an appetizing and yummy~licious soup that is tangy, spicy and savory all at the same time.

Another star ingredient in Tom Yum soup is nam prik pao which is thai roasted chilli paste. You can easily get this in supermarket. If you are looking for a rich red color in Tom Yum soup, you may add more of nam prik pao.

Appetizing and Yummy~licious Tom Yum Goong

You can be really versatile in this dish by switching up or adding other ingredients such as squid, clams, chicken fillet or fish fillet. Straw mushroom and water convolvulus/ kangkung are also ingredients that taste great with Tom Yum soup.

A bowl is never enough!

TOMYUM SHRIMP SOUP (TOM YUM GOONG ต้มยำกุ้ง)

Prep Time  : 35 mins
Cook Time : 30 mins
Total Time : 1 hour 05 mins
Serves       : 3 - 4 pax

Ingredients:
1.5ℓ shrimp stock (see note below)
12 large-sized shrimp, deshelled with head and tail intact
200g oyster mushroom, cut into bited-sizes
3 lemongrass stalk, bruised
8-9 round galangal, about 5mm thickness
7-8 pcs kaffir leaves
8-10 bird's eyes chillies, slit half and deseeded
1 tsp sugar
6 Tbsp fish sauce
1/2 cup + 2 Tbsp lime juice
2-3 Tbsp nam prik pao
Evaporated milk
A handful coriander, chopped

Directions:
1. In a medium pot, add shrimp stock, lemongrass, galangal and bird's eye chillies. Bring to a boil and let it simmer for 3-5 minutes until you can smell the fragrant of the herbs.

2. Tear kaffir leaves into half to release the aroma and add into the stock. Add in the oyster mushroom and let it comes to a boil again before adding the shrimps. Simmer for another 3-5 minutes or until the shrimps are cooked. Remove the shrimps from the soup and set aside.

3. Add the sugar, fish sauce and nam prik pao into the soup. Off the heat, and add in the lime juice. Adjust the taste to your liking. When the taste is adjusted to your liking, add back the shrimps and bring to a boil.

4. Once boiled, simmer 1 minute and off the heat. Scoop into individual bowl, add in 1-2 tablespoons of evaporated milk and sprinkle generously with chopped coriander. Serve immediately!

Notes:
● Shrimp Stock : Heat 3 Tbsp of oil in a heavy bottom pot, fry a handful of shrimp shell and shrimp head until fragrant. Add in 2ℓ water, 1-2 coriander roots, and let it simmer for 30-40 mins. Strain the stock and your shrimp stock is ready! You may use immediately or put in the fridge for 3-4 days, freezer upto 4-6 months.

● You may need to add a little bit more of fish sauce, depending on the brand of the fish sauce used. Always taste the soup first!

● You may add more nam prik pao for a redder looking soup. Anything between 2-5 Tbsp would be ideal. Anything more than that may affect the taste.

● Do not simmer the soup for too long after adding in the lime juice, or else the light aroma from the lime juice will be gone.

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