So i bought a new wok last week, spent a good hour or thereabouts seasoning it, and then made my first wok fried pad grapow kai dow (thai basil stir fry with a fried egg on top). I used the basil with the purple flowers and the flavour was amazing... also served it with broken rice, which is not only thrify on the pocket but also on the teeth because since it's broken already, you barely need to chew it haaaaa! iT ALSO MEANS YOU CAN SHOVEL FOOD INTO YOUR FACE WAY FASTER!!!
So the recipe is just basically: (in order of how you add these things to the wok)
a load of minced garlic and chili (at least 3 cloves per person)
a couple of chicken thigh's (you can mince them yourself with a cleaver - pre-minced chicken is often bad quality and hand mincing gives a nice texture of big and small pieces)
fish sauce
oyster sauce or sweet soy
a half teaspoon of sugar
some chopped veg - the best are green beans, baby corn, onions, mushrooms, broccoli, pepper - whatever you like really...
a LOAD of basil leaves, pref. holy or thai.
& to serve:
lime wedges
pickled chilis & the vinegar
crispy wok fried egg (runny yolk)
fresh chili slices
loads of fragrant jasmine rice
and thats it really.... AMAZInggggg
So the recipe is just basically: (in order of how you add these things to the wok)
a load of minced garlic and chili (at least 3 cloves per person)
a couple of chicken thigh's (you can mince them yourself with a cleaver - pre-minced chicken is often bad quality and hand mincing gives a nice texture of big and small pieces)
fish sauce
oyster sauce or sweet soy
a half teaspoon of sugar
some chopped veg - the best are green beans, baby corn, onions, mushrooms, broccoli, pepper - whatever you like really...
a LOAD of basil leaves, pref. holy or thai.
& to serve:
lime wedges
pickled chilis & the vinegar
crispy wok fried egg (runny yolk)
fresh chili slices
loads of fragrant jasmine rice
and thats it really.... AMAZInggggg
