Tag Archives: Pork Mince

Krapow( grapow) Moo Pork with Basil

 

ingredients for grapow Moo

Krapow Moo is my favourite Thai dish and one which we often have for brunch..we are a two meal a day family. It can be made with Chicken mince but I prefer pork mince. For maximum heat, I always grind my chillies and garlic together in my pestle.

Ingredients: This serves 3/4.

  • 200 gm Pork mince
  • 4 snake beans cut into 1/4 inch slices.If you can’t get the beans pictured then ordinary green beans will be fine.
  • 2-4 cloves of garlic
  • 1-5 Thai chillies
  • Krapow …A big bunch of Thai sweet basil  Leaves picked and as you can see from the photo I use quite a lot.
  • 2 tbsp Oyster sauce
  • 1 tbsp soy sauce
  • 1/2 tsp black soy.
  • A splash of cooking oil…I use Coconut oil.
  • Good shake of seasoning..not sure if you would get the one I use here but if not just a little pork/chicken seasoning salt.

Peel garlic and cut chillies finely at this point I put in a pestle and mortar as it brings out the flavour. If you don’t eat your food very hot like us then just cut chillies and garlic finely.

Add a splash of oil to a hot wok and add chillies and garlic cook stirring for 1 minute being careful the garlic doesn’t burn.

Add the minced pork( chicken) and stir until cooked 3-4 mins.

Add all sauces and stir cooking for 1 minute. Add a little hot water if the sauce is too strong.

grapow moo cooking adding herbs
Then add the green beans and cook 1 min then add Grapow and stir until wilted.
Taste and adjust seasoning if necessary.

grapow- krapow-egg-pork

Serve with rice and a fried egg which is traditionally how Thais eat this dish.

herb grapow

N.B.Holy Basil is available now in many Asian stores throughout the world.

Please note I have put for example 1-5 chillies it all depends on how hot you like your food and the same with garlic I love lots of garlic and herbs BUT as I always say start with a litle you can always add and most importantly TASTE AND TASTE again and again while you are cooking trust your palate…

Enjoy!

Smorgasbord Blog Magazine – Carol Taylor’s Food Column – Introduction and Egg Drop Soup.

My very first Food Column over on Smorgasbord which is hosted by the wonderful Sally Cronin… I do hope you enjoy my first post 🙂 Enjoy!

Smorgasbord Blog Magazine

I am so pleased that Carol Taylor has joined the blog in a new capacity as the food columnist. I will leave Carol to introduce the topics that she is going to be sharing each week and also a delicious recipe for

Carol Taylor’s Food Column – Introduction and Egg Drop Soup.

Hello, I am beyond excited to be asked by Sally to host a cookery column in her new magazine…Thank you Sally x

Many of you know me by now but for this first post on the cookery column I thought I would set up my stall and tell you a little more about myself.

My passion for cooking and writing is all consuming, I love to cook, find new recipes, unusual foods and living here in Thailand I am discovering foods I haven’t seen before, tasted or even heard of.

The world of blogging has also opened up…

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Horapa Moo….Pork and Sweet Basil

Pork and Basil……..recipe as promised.

Ingredients:

For 1 serving.

100 gm pork loin sliced finely

2/3 birds eye chillies. cut in small slices.

2/3 cloves garlicSAM_6054 finely sliced.

2 long beans( snake beans) chopped in small pieces.

2 stems Thai Sweet Basil called Horapa in Thai

1 tbsp Oyster Sauce.

Shake or 2 of Maggi ( seasoning sauce)

1/2 tsp black soy.

Method:

Put tiny bit oil in small frying pan.

Add Oyster Sauce, Maggi and Black Soy stir to combine.

Add chillies and garlic and cook for  1 minute then add your finely sliced pork loin-stirring until cooked about 2- 3 mins. Add Green Beans and Thai Holy Basil cook for further 2 mins.

In the picture, I have served it with cauliflower rice but I also serve with steamed rice it depends just how I feel…

Enjoy!

This is one of my favourite dishes…Holy basil is also used when making Thai Green Curry and also Thai pork salad… Called Larb here……Holy basil is truly a  lovely herb….

I hope you enjoy recipes which are all tried, tested and authentic….

Until next time stay safe, have fun and laugh a lot…..

Gluten free..Larb Moo ( Thai Pork Salad)

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Thai food is a great choice for glutenfree and dairy-free eaters because it is rice-based and uses a lot of coconut milk. … Traditional Thai soy sauce is glutenfree, but just be careful when eating out as restaurants may use wheat-based Chinese soy sauce.

Thai food is low on carbs,  includes lots of fresh vegetables and herbs and most dishes are cooked very quickly so everything retains its colour and flavour, in fact, preparation most times takes longer than the actual cooking.

This Larb recipe can be made using chicken or Pork. I have used Pork Mince for this.

Larb Moo.

Ingredients: Serves 1-2 people.

200 gm Pork or chicken mince.

3 shallots finely sliced.

2 spring onions finely sliced green tops as well.

A handful of fresh Mint, pick the leaves from stem and tear the leaves into large pieces( mine is a big handful)  I love mint.

A handful of fresh coriander chopped.

A few Thai Basil leaves for the decoration.

I Lime .  use half to a whole lime juice depending on personal taste.

Dried chillies..dry roasted in a pan and grind in pestle and mortar.

1 large tbsp toasted rice.( recipe below)

1-2tbsp Fish Sauce.

Small amount palm sugar….I use it sparingly.

Method:

Using a small saucepan dry cook the mince, I add a small amount of water to stop it from sticking.

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Stir until cooked, remove the pan from the heat.

Stir in toasted rice, sm amount palm sugar, chilli( as desired) start with 1 tsp and once all ingredients added ..taste and add more if required.

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Stir in the mint and coriander, shallots and spring onions, stir well but carefully.

Add fish sauce and half of the lime juice.

Taste! if required add more chilli, fish sauce and or lime juice and Taste again as lime and chilli. Put in a serving dish.

Garnish with Thai Basil leaves.

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Serve with steamed boiled rice /Thai sticky rice or if you don’t want to eat rice it is lovely served in lettuce cups.

As an accompaniment serve with sliced cucumber, sliced white cabbage, green beans and Thai basil leaves.

Thai’s eat a lot of raw vegetables with Larb which is why it’s a fairly healthy meal and if chicken is used it has even fewer calories.

It is an ideal dish if you are watching the calories as are many Thai dishes.

NB: To make dried rice mix, take a thick bottomed pan put it on a medium to low heat, cover bottom with uncooked sticky rice( if you don’t have) normal rice will do. Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.

N.B. Glutinous rice is glutenfree. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked. … It all comes down to starch content.

You can store the rice in a small container and it will keep for 6-8 weeks…

 

I hope you enjoy this dish as much as I do…I love this salad.

Until next time stay safe, have fun and laugh a lot as laughter is the best medicine.

Don’t forget my next collaboration with Sally from Smorgasbord Health 2017 which is an amalgamation of Health written by Sally and recipes by me …Last weeks was the Carrot from Afganistan and this Wednesdays post is Honey …..

 

 

 

 

 

 

 

 

 

The answer is no: glutinous rice is glutenfree. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked.