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Recipe: Thai Basil Minced Pork 

Here’s another recipe from the talented Margarita for all the budding chefs emerging from the MCO!

Thai Basil Minced Pork
Pad Kra Pao

by Margarita Lee

Margarita Lee

Ingredients A:

  • 300g Ground pork (20% fat) 
  • 50g Diced red capsicum
  • 50g Diced green capsicum
  • 50g Sliced onion
  • 2 tbsp Minced garlic
  • 1 handful of Fresh Thai basil leaves
  • 3 tbsp Cooking oil
  • 1/2 tbsp Lime/Lemon juice

Ingredients B:

  • 1 tbsp Fish sauce 
  • 1/2 tbsp Soy sauce 
  • 1 tbsp Oyster sauce 
  • 1/2 tbsp Dark soy sauce
  • 1 /2 tbsp Palm sugar/ sugar

Garnish: 

  • Fried shallots
  • Cut chilli
  • Thai basil
Photo by Margarita Lee

Method:

  1. Combine Ingredients B in a bowl and set aside. 
  2. Heat oil in a wok and add in the ground pork. Stir fry for 2-3 minutes or until cooked.  Remove the pork but leave the oil in the pan.
  3. Sauté garlic with the oil until fragrant, then stir in onion, green and red capsicum. Stir well.
  4. Add the pork back into the wok. Stir well on high heat and add in Ingredients B. 
  5. Add in basil and stir fry until wilted. 
  6. Garnish with fried shallots, red chilli and basil.
  7. Drizzle with lime/lemon juice and serve.

 

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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