茄狗砧 15 ⊙孤衣 .. 2558 徽氛 27 ┖押氛 607

Miracle Thai Agriculture

Danai Huntrakul E-mail : [email protected]

Fried Holy Basil - M-I-L

Those cooks with certificate qualifying them to work abroad have to pass one test-dish by a committee - Fried Holy Basil. Whatever prerequisites or mandate to honour the authenticity or uniqueness of Thai food may be, we"d better leave them to the relevant civil agencies: the Department of Skill Development, the Department of Export Promotion, the Ministry of Culture (the one which, on its inauguration day, hired a westerner to teach Thais how to perform a Thai ritual of respect), etc.

Let"s talk how to make "fried holy basil" most delectable to our family members.

Fried holy basil aka (as known as) "desperate fry" does not imply the cook out of recipe; but the customer. At lunch of short time off and tired of noodles, the customer enters a short-order shop but runs out of wits, so he ends up with "fried holy basil", with any meat: beef, chicken, minced pork, pork crackle, shrimp, squid or whatever, to rid off the burden at hand; so he can bow to his mobile phone and play line, face, twitter, etc. an act almost unbearably dissuaded in the office.

My mother-in-law was from Ayutthaya where it"s reputed of sweet cooking; this is not true, because she does not feature sweet in her dish; only in her daughter.

One dish requested of her at any chance would be "fried holy basil with marbled beef"; no cook on this land surpasses her on this. And, for the benefit of non-beef eater, I would like to disclose her recipe with pork.

Use pork shoulder, normally 200 gram per serving, but I"d go for half a kg.

A curry recipe for 1 kg meat and 1 kg coconut milk calls for 200 gram of curry paste; a fry without liquid takes only 100; so 50 gram for half kilo of meat as follows:

Garlic 20 gram yellow pepper 30 gram. I use yellow pepper for its distinctive aroma while the red or green bird chili tends to be aggressive. Chop the pepper and immerse in water to loosen off seeds, pound with garlic; adding a teaspoon of sea salt and half of sugar to shorten the task. Don"t make it too fine or it will be fiery hot. Other ingredients: chopped yard long bean if you like though I prefer 1 bulb of red onion sliced, and 2 handfuls of holy basil leaf.

Heat up a wok before putting in oil; scoop the paste from the mortar with Chinese metal spoon to fry until pungent; add sliced pork followed with red onion and basil; season with fish sauce, and, if addicted, 2 spoons of oyster sauce. Tilt the wok to catch an abrupt flame and call it done. Do not linger or the meat will be regrettably overcooked. A trick from the Indian cuisine to fully enliven all flavours hints a squeeze of lime before serving.

佳础朽久 - 崃杪衣

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斯橐 109

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