30 Sep 17 (Sat) - Pad Krapow Moo and Stir-fry Potato Pork

Had a pack of frozen minced pork in the freezer for a while and didn't know what to cook with it until I bought a pack of sweet basil last week. Then the idea of cooking the Thai dish "pad krapow moo" struck me. Search the Internet for recipe, read a few and the method was about the same. So chose the one from "Genius Kitchen" and made a couple of modifications such as using dried chili padi instead of Thai chili, replacing fish sauce with light soy sauce, Thai basil with sweet basil and omitting the pork stock.

The result was great! Looked good and tasty too.

Ingredients:

500g minced pork 4 tbsp oil 4 garlic cloves, minced 4 shallot, minced small bunch of fresh sweet basil, chopped

2.5 tbsp oyster sauce                    1 tbsp light soy sauce                    1 tbsp sugar                    6-8 dried chili padi, deseed, cut into 3-4 pieces each

Method:
1.  Heat up the oil in a frying pan.
2.  Add garlic, shallot and dried chili padi and stir fry till fragrant.
3.  Add minced pork and continue to stir fry* on medium heat until almost ready.
4.  Add oyster sauce, light soy sauce and sugar and continue to stir fry till well mixed.
5.  Increase the heat to high, add fresh sweet basil and continue to stir fry for few seconds.

* Use the spatula to break the chunks into small bits in cutting manner continuously at the same time.

Had some leftover baby potatoes so search the Internet for a recipe to cook them in Chinese-style. Found one by Noobcook and adapted it to my requirements.

The result? Very tasty, guessed it was partly due to the used of pad krapow moo. Heh.

Ingredients:

1 tbsp oil 2 shallot, minced 2 garlic cloves, minced

1-2 tbsp pad krapow moo                    8-10 baby potatoes, sliced to 1/2cm thick                    1/2 cup frozen vegetables (carrot, corn, pea & long bean), thaw before use

Sauce:

1 rice bowl of water 1 tbsp oyster sauce

1.5 tsp light soy sauce                         1.5 tsp black sesame oil

Method:
1.  Heat up the oil in a frying pan.
2.  Add garlic and shallot and stir fry till fragrant.
3.  Add potato slices, stir fry for three minutes then add pad krapow moo.
4.  Add sauce, stir to coat everything evenly, then cover with lid and simmer for six minutes.
5.  Add the thawed vegetables, mix them up, cover with lid and simmer for another eight minutes.


Finally, as for lunch of the day, I decided to make something simpler - beef brown rice bee hoon soup.

The government has been urging the consumers to eat healthier by switching to brown rice and whole grains. So producers also became creative and came up with brown rice bee hoon, brown rice pasta and so on.