A quick recommendation if you are at a loss as to what to cook this weekend or indeed during the week when you are pressed for time. I have been doing a fair amount of cooking lately and enjoying it very much. I am often inspired by other bloggers' recipes and felt the need this time to pass on the information. OK, so here goes... Yesterday I got home pretty late and wanted to cook something that would satisfy my very savoury craving for Asian flavours but of course, I didn't want to be standing there for ages preparing. Armed with some organic minced pork and a red capsicum I had picked up on my way home, I put the rice on as soon as I walked in the door. I then went here for Chez Pim's instructions for Pad Krapow Moo. Since reading this entry of hers, I couldn't get the picture out of my head. I had never tried it before but I knew this is what I felt like eating. Before you knew it there was a flurry of action in the kitchen as I put my seasoned wok to work. The result was better than good and all I can say is, try it! Be sure to do the egg exactly the way she says, it will take you to a level you never dreamt a fried egg could.
Ok, yum. Double yum. I made this on Monday night, throwing out my plans for lamb cutlets. Luckily I still had some minced pork belly in the freezer from your last pork blog (also good results).
ReplyDeleteI wasn't sure if my local fruit and veg-ery would stock thai basil, let alone holy basil. In fact, they did have thai basil, which was a relief. A trip into Thainatown was not practically feasible. For anyone wanting good Thai ingredients in Sydney near the city- try the shops near the Capitol Theatre (near Paddys markets and Central Station), one of them is called 'Pontip'.
As is often the case when I buy authentic asian food or ingredients I was asked if I knew what it was i.e. "You look too soft for that hard-core asian ingredient there missy. Can you handle it? Can you?" Well, yes I can actually. I crave a slap of asian flavour on a regular basis. Mmmm, maybe I'll make it again tonight...Thanks Chez Pim & Chilli Walter
I think I get those same raised eyebrows here whenever I order a schnaps, or a beer. I am glad this has given you that 'slap of asian flavour'. This will definitely become one of my staples. Great to here that your local carries Thai basil, I guess if I can get it here it only makes sense that you can get it there and more abundantly.
ReplyDeleteI think I'm addicted, this is the third time I'm making this dish since you posted this blog.
ReplyDeleteDon't worry I totally understand, I've been trying to get it out of my head too. I hope you are not using pork belly each time, consider the dress!
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