Ingredients: Chilli 25%, Holy Basil Leaves 15%, Soy Sauce (Soybean, Wheat Salt) 13%, Garlic 12%, Onion 10%, Sugar 7% Soybean Oil 7%, Salt 5%, Fish Sauce (Anchovy Extract, Salt, Sugar) 2%, Thickener (Hydroxypropyl distarch phosphate) 2% Hydrolyzed Vegetable Protein (Com, Yeast Extract) 1.

This is a note to my Western readers: cook the garlic slightly past the point of what feels natural, to where it starts to get a little crispy at the edges. In Western cooking we're often taught to never let garlic pass beyond the point of lightly fried because it will impart bitterness to foods.This Sambal Ijo is a spicy, green condiment, the colour comes from the green birds eye chillies and green tomatoes used, although I go a step further by adding some coriander (cilantro) leaves to my recipe too. Although it is a very versatile stir-fry, given you can adapt the recipe for all kinds of proteins… and even vegetarian with tofu or mushrooms, the taste of Phad Krapao is unique and smells like Thailand: fragrant and spicy. Ingredients: Chilli (27%), Soy Sauce (Soybeans, Wheat Flour) (18%), Holy Basil Leaves (15%), Onion (10%), Soybean Oil (9%), Sugar (7%), Garlic (7%), Salt (4. To the uninitiated this may sound bizarre, but use of pasta in stir fries is familiar to Thai cooks (consider pad macaroni, a great favourite of Thai children).

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Ocimum basilicum or horapa in Thai, the sweet basil is one of a gazillion types of basil leaves to be found. Ingredients:Chilli, Dry Holy Basil Leaf (15%), Soy Sauce (Soybean, Wheat (Contains Gluten), Salt), Garlic, Onion, Sugar, Soybean Oil, Salt, Fish Sauce (Anchovy Extract, Salt, Sugar), Modified Tapioca Starch, Hydrolysed Maize Protein, Yeast Extract, Flavouring. But then again, my definition of what tastes "right" isn't monolithic; we've all got different preferences. It is better known in Thai cuisine as Pad Krapow, which is a quick-to-prepare dish of (usually) minced chicken (but minced pork or beef is also sometimes used).

Chilli Paste and Holy Basil Leaves is made from Thai red chilli peppers, basil leaves of holy basil, soy oil, and spicy garlic. Interesting how each cuisine has its own version of fiery hot chilli pastes to use as a sauce or as a dip or chutney. This ready-made herbal paste contains a balanced composition of savory basil, chillies, onions, and garlic and is a versatile seasoning mix.Cook for a few minutes until the garlic turns a shade or two darker and the air in your kitchen has been replaced by cough-inducing chilli fumes (P.

Because I have a bagful and can make this right now if that won’t compromise the freshness or flavour too much. You serve this with fragrant jasmine rice and (if you can find it) a few leaves of Thai basil to finish it off. Chilli paste and Holy basil leaves are also very delicious as a dip for seafood and meat and great for enriching sauces and seasoning wok dishes.As far as the other sauces go, look to my Thai soy and seasoning sauce primer for a more in depth explanation. Ingredients: Chilli (27%), Soy Sauce ( Soybeans, Wheat Flour) (18%), Holy Basil Leaves (15%), Onion (10%), Soybean Oil (9%), Sugar (7%), Garlic (7%), Salt (4. It would work well with drunken noodles and any similar style of cooking sen yai (fresh rice noodles).