Basil has probably got to be my favourite herb for cooking. The Thai variety, available at wet markets and known as daun selasih is smaller than Sweet Basil with delicate purple flowers. It has a sweetish, peppery taste. Here is a recipe for a popular Thai dish, Kao Pad Krapao, that has been modified for vegetarians.
Ingredients:
2 tbsp vegetable oil
2 1/2 cups cooked Jasmine rice, preferably cooked day before
3-4 red shallots, sliced thinly
2 cloves garlic, minced
1 red chilly, deseeded and chopped
50 g young asparagus, sliced on an angle into 1 inch pieces
50g French or long beans, sliced on an angle into 1 inch pieces
100 g button mushrooms, sliced
1 red capsicum, sliced thinly
100 g vegetarian ham or sausage, diced (substitute chicken or shrimp for non-vegetarian version)
2-3 tbsp light soy sauce (substitute fish sauce for non-vegetarian version)
1/2 tsp white pepper or to taste
Pinch sugar
1/4 cup Thai basil
Additional Thai basil and coriander sprigs to garnish
Heat wok till it just begins to smoke. Add oil, swirl to coat. Add shallots, garlic and chilly and stir fry briskly. Add vegetarian ham or sausage and fry for about 3 minutes until lightly golden. Throw in beans, mushrooms and capsicum. Sprinkle in some water and stir fry for another couple of minutes. Quickly add rice, soy sauce, pepper and sugar and toss well. Add basil and mix well. Garnish with additional basil leaves and coriander, if desired. Serve immediately.
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