Have you ever wished that your favorite vendor put more meat into your Pad Thai? Or make your Tom Yum less spicy? We have a perfect solution for you!
’Cook Like a Thai’ is a column that brings you authentic recipes of your favorite Thai dishes. Although it is relatively cheap to eat out here in Thailand, home cooking definitely has its perks. That is, you are free to adjust the recipes to your preferences, and opt for higher quality materials!
Since this year is the Year of the Pig, we would like to start this new year 2019 with our first “Cook Like a Thai” column with Thailand’s most famous pork dishes –
Pad Krapao Moo!
Krapao Moo is an extremely popular local Thai dish. Kra Pao is a type of herb (the green leaves you see in the picture or basil) and Moo Sub is just minced pork.
Traditional Style “Kra Pao Moo Sub”
This is a menu that anyone can cook and is well known, so I won’t explain much. Let’s see how I did mine.
- White basil and home grown basil leaves
- Minced pork
- Pounded garlic and chili
- Red pepper
- Green pepper
- Bird’s eye chili
- Dried pepper
- Thai garlic
- Sea salt
- Oyster Sauce
- Fish sauce
- Black soy sauce
- Soy Bean Paste
1 – Stir fry the minced pork so that all the juices are dried up. For traditional Kra Pao, the drier the pork, the better tasting it is.
- After that, roast the pounded garlic and chili using as little oil as possible and then add the basil leaves in last. Don’t be stingy, put in a lot of basil leaves! Stir fry until it smells good. The trick here is to use high heat, otherwise it won’t smell good
Just these 2 simple instructions will allow you to have the best tasting traditional Kra Pao dish on Earth!
Eat with some hot, steamed rice paired with some sunny-side up’s or crispy omelet. Today, I chose to pair this dish with some crispy omelet and some fried fish, to try something different for once. It tastes delicious! Please see the below pictures.