Pad Kra Pao Kai ต้มข่าไก่ Chicken Stir Fried with Holy Basil

Pad Kra Pao is probably Thailand's most popular street food.  Meaning "stir fry with holy basil" in Thai, it can be made with any protein.  Here I am showing the version with chicken (thus the "kai" on the end, meaning chicken).  This is a lovely and very simple dish that can come together in about half an hour or even less.  I love to have it for lunch when I'm busy and don't feel like cooking for very long.

Ingredients for Pad Kra Pao (serves 1)

for the sauce-

• 1 tbsp fish sauce
• 2 tbsp light soy sauce
• 1 dash dark soy
• 1 tsbp dark sweet soy
• 1 tbsp oyster sauce

other ingredients-

• 4 cloves garlic, minced
• 4 thai chili, minced
• 1 shallot, minced
• 1 handful holy basil leaves
• about 1/2 kilo chicken, cubed (I used 3 deboned thigh)
• 1 egg 

 Let's start!

First, mince garlic, shallot, and chili finely.  Then fry the egg and set aside.  Now in some oil, fry the shallot, garlic, and chili until fragrant and golden.

 Next add in the chicken pieces and fry till the chicken browns somewhat.

Now add in the sauce.

Now cook untill the sauce is reduced to a nice thick coating, then add in the basil and stir fry until it's nicely wilted.  Serve with the fried egg on top with steamed rice.  Aroy mak mak!

Vịt Nấu Cam - Vietnamese Canard à l'Orange

The culinary traditions of Vietnam and France are deeply intertwined.  Each has had great influence on the other, creating a delicate and beautiful fusion of flavors.  Vịt Nấu Cam is one of the most delicious examples of this union, combining the French dish canard à l'orange with Vietnamese ingredients and tastes, resulting in a harmonious and delicious dish.

Ingredients-

• 3 duck legs

• 5 garlic cloves, lightly crushed

• 2 lemongrass, bashed

• 5 Thai chilis, crushed

• 4 star anise

• 1 cinnamon stick

• 1 large knob of ginger, sliced

• Palm or brown sugar to taste

• 5 tbsp fish sauce

• Black pepper to taste

• 300 ml orange juice

• Some spring onion and coriander leaf for garnish

• 2 tsp cornstarch mixed with a little water

Let's start!  First, heat some oil in a dutch oven or heavy pot.  Dry the duck legs and fry on both sides for 5 minutes each, then remove and set aside.

Now, drain about half the fat from pan and set aside for later.  Add in the ginger, lemongrass, star anise, and garlic then fry in the fat until nice and fragrant, then add the fish sauce and sugar.  Then put the duck legs back in the pot, followed by the orange juice and the black pepper.

 

Now, bring to a boil, then cover and return to very low heat.  Simmer like this for about 1-2 hours or until meat is very tender.  At this time, preheat your oven to 200c.  When done, remove the duck, brush with some of the reserved fat, and bake for maybe 3-5 minutes or until the duck is a nice golden cover.  During this time, return the sauce to high heat and add cornstarch solution when boiling to thicken.  Remove duck from the oven, plate, pour the sauce overtop, and garnish with spring onion and coriander.  Serve hot with rice or vegetable side dishes!