Fried Ground Pork With Holy Basil Leaves (Pad Ka-prao mou sub & Khai dow)


I just back from wet market this morning. We did't have any breakfast only a cup of coffee this morning before going to market. My daughter so hungry. I should make easy and fast food for lunch. Even we have lot of things in our freeze. I won't do any special food. Because when people hungry they're easy to be angry. I should do "Pad ka-prao mou + khai dow" or fried ground pork with basil leave and fried egg. This is one plate dish. OK. let's see what I need.

INGREDIENTS:
  • 450 g ground pork
  • 5 cloves garlic, finely chopped
  • 1/2 cup onion, sliced
  • 2 tablespoons vegetable oil
  • 2 teaspoons black soy sauce
  • 2 tablespoons fish sauce
  • 1 cup fresh holy basil
  • 7-8 chillies, chopped and pounded coarsely
  • Dash of ground white pepper
PREPARATIONS:
  • Heat a wok until the oil is hot, then stir in the garlic, and then add chillies. Stir another few seconds before adding the ground pork.
  • Continue Stir-frying until pork is cooked throughly.
  • Add onion and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
  • Then add fresh basil leaves and fish sauce to taste.
  • Stir and mix well. Sprinkle with white pepper. Stir and transfer to a serving dish.
  • Normally, Thai people love to eat this dish with steamed rice and fried egg. This 2-3 serving.
Tip: You can add more vegetables such as carrot, string bean, baby corn as extra ingredients.



  

4 comments:

Jan said...

Have you any left please?!! That looks so good!
I want to make this but I really don't think I can get holy basil anywhere.

Tan.wiratchada said...

Hi Jan,
Would you mind to give me your mailing address I'll send you dry leave or seed.;)
This is very easy one dish plate.

Marc @ NoRecipes said...

This is one of my all time favourite Thai dishes. Thanks for the recipe! I love when the egg is slightly runny and the yolk spreads all over the pork.

MyCollegeKitchen said...

This looks like something simple enough I can try making. Thanks for the recipe.

Tan, btw, I didn't get a chance to make the vegetarian dish with my Mom since its been raining these past 2 wkends (we need sunshine to dry up the papaya and daikon). But I posted a stirfry chayotte recipe for you to see(just leave out the dried shrimps if you make vegan version). Is chayotte something you can get easily in Thailand?