Fragrant Basil Fried Rice Recipe- How to cook in 20 minutes (best Thai street food)

Basil fried rice can be done in less than fifteen minutes. The key is to use of three types of chilies and fresh basil to get that fantastic flavor. The ingredients are all easy to get and prepare except for the Thai chili paste, which is unique.

If you like this recipe, run to the nearby Asian grocery store, where they are most likely to keep the Tahi chili paste as their regular stock.

Let’s get started.

A (main ingredients) 

250g chicken breast meat

2 tsp light soy sauce

1/4 tsp salt

4 cloves garlic

5 bird's eye chilies

2 tbsp Thai chili paste

1/2 tsp chili flakes

1/2 onion, sliced

400g left-over rice

1 cup fresh basil leaves

2 eggs

vegetables oil for frying

B (stir-fry sauce) 

1 tbsp of oyster sauce

1 tbsp of light soy sauce

1 tbsp of fish sauce

1 tsp of sugar

1 tbsp of water

C (garnish) 

Lime wedges

Cucumber slices

Tomato slices

Method:

Preparation

- Cut the chicken breast meat into thin slices, about 1.5 inches in length.

- Marinate the chicken for half an hour with light soy sauce and salt.

- Stir-fry the chicken with some oil in the wok until lightly golden. 

- Crush a few cloves of garlic and give them a few chops.

- Cut off the stem of the bird’s eye chiles. Remove the seeds.

- Grind the garlic and chili into a paste.

- Clean the fresh basil leaves thoroughly, then drain them in a colander before use. 

- 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.

Fry the rice

- Heat the oil in the wok, add the leftover rice and use the wok spatula to break up all the lumps. - - - Gradually increase the heat from low-medium to medium-high. Continue stir-frying the rice until they jump and pop in the wok.

- Add the stir-fry sauce (B) gradually and continue to stir-fry at medium-high until the rice absorbs all the seasonings. Remove the rice from the wok.

- Heat some oil to saute the ground garlic and chili. Add some chili flakes and Thai chili paste to the wok when it turns aromatic.

- Return the cooked rice to the wok. Stir-fry over medium-high until the chili paste is incorporated with the rice thoroughly.

- Now add the chicken to the rice, and mix well.

- Finally, throw in a large handful of washed, fresh Thai basil leaves and stir-fry over high heat until the basil leaves start to wilt. 

- Remove and serve with the fried egg, sliced cucumber, lime, and tomatoes.

#ThaiFriedRice #BasilFriedRice

=======================================

Website: https://tasteasianfood.com/

https://www.facebook.com/TasteOfAsian...

https://twitter.com/KwanKaPang

https://www.pinterest.com/kwankapang/

https://www.instagram.com/kwankapang/

Stir fried squid with red and green bell pepper. by 阿朝哥美食 (Chef Asao)

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/

PAKISTANI CHICKEN MASALA CURRY -DHABA STYLE RECIPE

Ingredients:

1-kilo chicken cuts

1 cup of oil

2 tbsp. ginger garlic paste

2 medium-sized red onion

3 medium-sized tomatoes

5 sliced green chilies.

1/2 tbsp turmeric powder

2 tbsp. red chili powder

1 1/2 tbsp. coriander powder

1 tbsp. of salt

1 tbsp. cummin

1 tbsp. garam masala

250g yogurt

1 tbsp. white pepper I

50-100 grams of butter

fresh coriander leaves

Chicken curry masala Dhaba style. Dhaba style has been famous because of its good taste, experienced when you visit the famous street-side diners in India and Pakistan.

1. Heat 1 cup of oil then saute 2 tbsp. ginger garlic paste for 30seconds. Once aromatic pour in the clean chicken cuts and continue sauteing for 2 mins.

2. Once the chicken has changed in color add 2 medium-sized sliced red onions and 2 medium-sized tomatoes. Continue sauteing for 4 minutes then add the green chilies.

3. Add salt, turmeric powder, red chili powder, coriander powder, cummin powder, garam masala the continue stirring for 4 to 5 minutes, then cover and cook for 3 minutes then turn of the heat for 1minute.

4.Add the yogurt and bring heat to low and continue stirring the mixture for 4 minutes. Afterwhich you add the fresh cream and white pepper powder then continue stirring for another 3-5 minutes. Once the sauce thickens add the fresh coriander leaves then continue stirring for  another 3 minutes then cover and cook for 5 minutes. You know that it is ready when you can see the oils separated from the curry mixture,. 

Hearty Beef noodle soup- Taiwanese style

 

Ingredients:

Beef shank

Ginger 5 slices

Water

3 scallions

1 white onion 

4 shallots

1 apple

1 tomato

star anise

Sichuan peppercorns

2 tbsp soy bean paste

tomato paste

2 tbsp light soy sauce

2tbsp dark soy sauce

100 ml rice wine

rock sugar

1 tbsp. sesame oil

Bok choy 

White wheat noodles

Cilantro

Hearty easy-to-prepare beef noodle soup is prepared the Taiwanese way. The beef is simmered for a long time so the natural taste of the meat is infused into the soup.

Procedures

1. Bring water to a boil in a big pot. Place your sliced ginger and beef cut until cubes. Remove the scum when it floats. While waiting for the beef to soften a bit prepare the aromatics and sauce. Remove the beef and set it aside. Fine strain the broth and set it aside.

2. In another pan add the garlic, ginger, onions, shallots, and scallions. Stir fry until aromatic then add the bean paste, light and dark soy sauce, tomato paste,  rock sugar, and rice wine. Then add the beef and beef broth cut tomatoes and cut apples. Bring to a boil while preparing your spice bag.

3. In a spice bag place star anise, Sichuan pepper corns, fennel seed, cinnamon stick, and cloves. After placing the spice bag turn your heat to medium and simmer for 1.5 hours. 

4. While waiting prepare your blanched bok choy, and wheat noodles. When the beef is cooked you may remove the beef and strain the soup once more. Arrange your bowl of noodles then place the beef, bok choy, and pepper then pour the soup and top with cilantro.

Pad Kra Pao - How to stir-fry pork with Thai basil (amazing Thai recipe)

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 :)

=======================================

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.

- Dish out and serve with rice and the fried egg.

#PadKraPao #StirFryMincedPorkAndBasil

=======================================

Website: https://tasteasianfood.com/

https://www.facebook.com/TasteOfAsian...

https://twitter.com/KwanKaPang

https://www.pinterest.com/kwankapang/

https://www.instagram.com/kwankapang/

Yogomisu-by Giallo Zafferano

 

Light tiramisu recipe using Yogurt and berries.

Ingredients:

1 cup berries

4 tbsp. brown sugar

3 tbsp water

Greek Yogurt 

creme

Ladyfingers 8

Mint to taste

Berries to taste

Dried raspberry to taste

In a pan place 3 tablespoons of water and 4 tablespoons of sugar and bring it to a boil. Then place the 1 cup of berries and cook for 5 minutes. Let it cool then blend it into a puree.

Prepare the cream by whipping chilled cream and powdered sugar. Then gradually add it to a bowl of yogurt.

 Make the yogomisu in a jar by alternating layers of cream, ladyfingers dipped in puree, a layer of puree then a layer of cream until you get to the top of the jar. Finish with berries and mint leaves. Store in a refrigerator before serving.

Easy Sizzling Beef Bone Marrow (Bulalo) Recipe

This is an easy-to-make beef bone marrow sizzling platter dish. All it takes is a few ingredients and a few cooking techniques. This dish is very flavorful, it contains a high level of fats and calories but contains other vitamins and minerals to.that is good for you.

Ingredients:

Beef bone marrow

Beef broth cube or beef broth

Red Onions

Whole peppercorn

1/2 teaspoon sugar

Procedure:

Cook the bone marrow in beef broth with the onions and peppercorns and 1/2 teaspoon of sugar.

Fry the beef coated in your favorite ready-made batter mix. Turn your extra batter mix into gravy by melting butter and then mixing the dry batter mix and pouring in the beef broth. 

Prepare your sizzling plate then put in the deep-fried beef, the bone marrow then the gravy and serve.

You can also preserve the bone after eating as it will be perfect for use in making Korean beef bone broth soup.