Minced Pork with Thai Basil (pat Krapao Moo Sap)

Thai food. Absolutely adore them. The spicy-ness, the tangy-ness.

There is something about the combination of sweet, sour and spicy. Especially on a cold day. The spicyness would definitely help warm your tummy up! (: I first had this at a small, authentic thai restaurant on Lygon Street called Ying Thai 2. Their food, is absolutely delicious! I remembered having this particular dish, and they having different level of spice. And being gungho. I decided to be brave and ordered the spiciest, level 3. It was soooo spicy but sooo good! The tummy suffered a little after that. Just a tad. But all was worth it. haha

But of course, I didn’t wanna put my stomach through the same thing again, so I reduced the spicyness when attempting to make it at home! A very good idea, by the way. (:

Minced Pork with Thai Basil and A Sunny Side Up

Ingredients :

1 tbs olive oil

450g mince/ground pork

3 cloves garlic, finely chopped

2 chilli padi, deseed and chopped finely

yellow onion, halfed then finely sliced

1 tbs oyster sauce

1 tsp fish sauce, extra for fried egg

pinch of sugar

handful thai basil leaves

handful of dried shrimp, fried till crispy

Sunny-side-up egg (optional)

spring onion, finely chopped for garnish

Steps :

1. Heat a wok on medium to high heat and add the olive oil. Fry the garlic and chilli till fragrant (not brown) and add the ground pork. Fry till brown. Make sure there are no lumps.

2. Add the oyster sauce and fish sauce and fry for 5 minutes. Add the sugar, onion and basil leaves and fry for a further 5 minutes.

3. Top the mince with the crispy dried shrimp and garnish the sunny-side-up with the spring onion and a sprinkle of the fish sauce

4. Serve with steamed jasmine/long grain rice.


ps : So please share with me what is the dish that you MUST ORDER when you’re at a thai restaurant?