A delicious dish of squid prepared by Chef Asao. He teaches us the proper way to clean and cut squid. The ingredients are readily available and the cooking procedure is easy.
Ingredients:
Squid
1 red bell pepper
1 green bell pepper
1 red onion
3 gloves of garlic
1 thumb ginger
1 tbsp. cooking wine
1 tbsp. soy sauce
1 tbsp. oyster sauce
1 tbsp. sugar
1 tbsp. salt
a dash of white pepper
dash of chicken essence
Preparation
1. Prepare the sauce by adding the oyster sauce, soy sauce, sugar, salt dash of white pepper, dash of chicken essence .
2. slice your red and green bell pepper, red onion, 3 gloves of garlic, 1 thumb ginger.
3.clean your aquid first by washing thoroughly. then cutting your squid and removing the skin, the internal organs and the teeth. For softer squid first do diagonal cuttings on the meat without cutting through. Then do the cutting in the opposite direction as shown on the video.
Cooking
1. Bring water to a boil. Thamen place ginger and Chinese cooking wine. Place the squid and boil for a few minutes until soft. Remove the squid fro boiling water when cooked.
2. Heat pan and saute the bell pepper, add the ginger and garlic, Stir fry until aromatic then add the sliced onions then the squid.
3. Lastly add the prepared sauce and stir fry until flavors mixed/
Pad Kra Pao is popular Thai stir-fried basil with minced meat street food with fantastic flavor, enjoyed best during lunch.
It can be done at home quickly because it is pretty simple to prepare. The ingredients required are also relatively easy to get, and of course, it will guarantee you have a great appetite that needs plenty of rice to go with it.
Its flavor is derived from the trinity of Thai seasonings- fish sauce, soy sauce, and oyster sauce. And, of course, it would be complete without the generous use of bird’s eye chili that scored high on the Scoville scale.
So here is the video for preparing the Thai-style stir-fry minced pork with basil.
Have a great meal :)
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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/pad-kra-pao/ )
A (main ingredients)
400g ground pork
3 stalks of long beans (50g)
1 large handful of Thai basil (30g dry weight)
2 eggs
B (seasonings)
2 tbsp fish sauce
1.5 tbsp oyster sauce
1.5 tbsp light soy sauce
2 tsp dark soy sauce
2 tbsp sugar
water
C (others)
8 bird's eye chiles
4 cloves garlic
Method:
- Cut the long bean into a short section, about a quarter cm crosswise.
- Remove the stem of the bird’s eye chilies. Shake off the seeds. Cut the chiles into small sections.
- Place the chili in a mortar. Add a few cloves of based garlic. Ground the chilies and garlic into a paste until the aromatic flavor is released.
- Combine the fish sauce, oyster sauce, light soy sauce, dark soy sauce, sugar, and a tablespoon of water in a small bowl.
- Add sufficient oil into the wok enough to cover an egg. Heat the oil to medium heat, crack an egg, and place it gently at the center of the oil.
- Let it fry undisturbed until the edges bubble up and turn crispy.
- Keep some remaining oil from frying the egg in the large skillet or wok. Stir-fry the long bean until fragrant. Remove.
- Add more oil to the wok and saute the chopped chili and garlic until aromatic.
- Now add the ground meat to the wok. Loosen it with the wok spatula and stir-fry the pork until aromatic and turn slightly brown with medium heat.
- Pour the seasoning mixture and mix thoroughly with the meat.
- Throw in the Thai holy basil leaves and give it a few quick flips and stirs.
- When the leave is about to wilt, add the long beans to mix and remove from the wok.
