Best of Thai

PHAD NAM PRIK PHAO

Ingredients

1 tbsp vegetable oil 

1 tbsp garlic cloves (crushed) 

1 tsp Bird's eye chillies (crushed) 

1 tbsp Thai roasted chilli paste (Nam-prik-pao) 

80g seafood 

¼ cup white onion (sliced)  

1 tbsp red spur chilli (sliced) 

¼ cup sweet yellow and green pepper (sliced) 

¼ cup sweet basil leaves  

4 tbsp chicken stock 

Seasoning

2 tsp light soya sauce  

1tbsp oyster sauce, ½ tsp sugar 

Sweet basil for garnishing   

Method

In a wok on medium heat add vegetable oil, follow by garlic and bird's eye chillies; fry for 2 minutes, add nam-prik-pao (Thai roasted chilli paste) stir-fry until an aroma comes off. Add sea food and stir-fry until half cooked.Add white onion, keep stirring. Followed by chicken stock. Add seasoning to taste. Let the mixture of seasoning sauce penetrate into the sea food and onion.Add sweet yellow and green pepper, red spur chilli, keep stirring to make the peppers soft.Turn the heat off, add sweet basil leaves.Transfer to a serving dish, garnish with sweet basil. Serve with boiled rice.

LARB GUY 

Ingredients

200g minced chicken  

2 tbsp lime juice 

1 tsp salt 

2 tsp sugar 

1 tbsp fish sauce 

1 tbsp tamarind juice 

½ tbsp dry chilli powder 

1tbsp ground roasted rice 

¼ cup sliced shallots 

¼ cup mint leaves 

¼ cup chopped spring onion 

2 tbsp chopped saw leaf coriander 

Method 

In a wok, add chicken, lime juice, tamarind paste, and salt. Cook on medium heat, until the chicken is done. Add sugar and fish sauce. Turn off the heat and transfer to a bowl. Add the chillies and roasted rice and mix. Add spring onion, mint, saw leaf coriander, shallot and mix together. Serve with Napa cabbage, lettuce and cucumber.

GROUNDED RICE 

¼ cup uncooked rice 

3 kaffir lime leaves(optional)

Roast in a low heat till the uncooked rice is light golden brown

Half grind the roasted rice in a spice mixer (can refrigerate for 1 month in a sealed glass container)



Photo: Shaheda Yesmin