Thursday, April 22, 2010

First Thai cooking class

Learnt two Thai dishes yesterday while the boys were at school. They are Pad Ka Pao, nice name ya? Pad Kapow!! It's a fried spicy minced pork dish.


The second dish was Khang Ju, pork ball soup. Both recipes can be found here.


So after school, I headed to the supermarket to hunt for the ingredients. A very nice Thai lady told me Ka Pao is actually Holy Basil (there are different kinds of basil, another type is used when frying beef). Got all my stuff and ta-da, dinner is served. Made a non-spicy version of Pad Ka Pao for Sean but he still struggled through his dinner. Both Eddie and Brian liked the new dishes though.

10 comments:

monlim said...

Finally! A new post!! Can be a bit more on or not? Wanna hear about life in BKK...

The Pad Ka Pow looks yummy! But I find your recipes quite hard to follow leh cos you don't list the quantities of the ingredients. I'm also not an instinctive cook so need to follow instructions exactly. Can help??

Lilian said...

Hehehe, you sound just like me when I hadn't become a Glorified Maid. I would call my mum from overseas and ask for exact recipe, and she'll say dunnolah, agak agak. hahaha...how to help you?

Okay, next time I cook this I will measure everything in grams okay? And will update the recipe.

Lilian said...

Okay, I did better. I found a recipe for this from a Thai cooking school. Should be even better, some ingredients can be omitted if you want it simpler. Here you go.

http://www.amitathaicooking.com/recipe_Phat-Kra-Pow-Moo-Sab.html

monlim said...

Thanks! I'm wondering whether it's easy to get holy basil leaves here (never knew there was a holy and unholy version)...

Lilian said...

hee hee...go to market on Sunday should be able to get the Holy version :P

Baoying said...

Thanks for this Lilian! I have been cooking similar version of this using this jar of Thai pickled basil, chillies and garlic that I buy from Asian supermarket. Not as fresh of course. Anyway, like I said, I used your ayam masah merah recipe recently. But I cut the work by half by using ready-made nasi lemak sambal I bought when I was in Singapore.

Elan said...

Hi Mon,
You can buy basil plants from Cold Storage, they sell a set of 4 little plants consisting of 3 types of basil and 1 of chives - one of the 3 should be the saintly one.
You can plant them and they grow quite well - even in my plant graveyard of a garden - and then you'll have to get Lillian to send you as many recipes using Basil as possible, because from 1 tiny pot you could end up with lots of big pots of them.
Lillian could you please take a picture of the basil you used? I'm not sure there was a plant labelled "holy Basil" maybe the angmo name is different here?
elan

Lilian said...

Bao: Which brand of sambal do you use? I like dishes with sambal base but always too lazy to prepare the sambal.

Elan: Here's a link to a picture. I guess can just use any basil leaf lah, I do find this one less pungent than the basil leaves in Singapore Thai restaurants' dishes.

http://s3.hubimg.com/u/1834610_f520.jpg

monlim said...

Elan: Thanks but err... grow my own basil? I'm not remotely close to Jamie Oliver leh, I even managed to kill an air plant once, keke.

Bao said...

I bought my sambal from Kim Choo the Peranakan restaurant in Katong. It was a bit too sweet for my liking but works well with the recipe cos I added a lot of tomatoes. I think that Singlong brand of nasi lemak sambal is so far the best.