Thursday, July 22, 2010
Monday, July 19, 2010
Best eaten in the hot sun in the early mornings on moving days. Twice.
Friday, July 2, 2010
Thursday, July 1, 2010
This recipe was sent by my mom about a month ago, and I finally got around to making it. Since I've been cooking more in the last two weeks than in the previous fifty, this is very timely. It should be noted that my kitchen is about 1/2 packed, leaving me with two spatulas, no serving spoons, and a good knife.
Ground Chicken Stir-Fried with Basil
Kai Pad Bai Kaprow
2 lightly packed qts (1/4 lb) basil or 1/2 bunch italian parsely + handful of mint
5 garlic cloves
7 medium shallots or 1 med onion or 1 shallot + 4 spring onions, green included, finely sliced
1 or 2 hot green chiles (jalapenos)
2 hot red chiles (optional- you could also used sambal olek)
1 inch ginger, ground
1 lb ground chicken
5 tsp fish sauce or salt
1/12 tsp brown sugar
splash of tamari (optional)
Chop basil or herbs without stems. Peel and chop garlic, peel and finely slice shallots. Cut chiles into fine rounds (leave out seeds if very hot). Peel and grate ginger.
Fry garlic and shallots in 4 Tbsp oil for about 2 minutes on med heat. Add chiles and ginger and stir a couple of times.
Turn heat higher and add basil/herbs. Stir once and add chicken. Stir and fry for about 3 minutes breaking up chicken lumps. Chicken should turn white all the way thru. Add fish sauce and sugar, mix in and serve.
The fish sauce is a key component- don't skimp on it, even if everything in your nostrils is saying "ick" and "gross". Fish sauce is vital.