Thai basil spicy chicken

Ingredients

  • 6-7 bird eye chilies
  • 3 small shallots
  • 5 big garlic cloves
  • 50 gms Thai basil leaves
  • 2 tsp oyster sauce
  • 2 tsp sweet soy sauce
  • 2 tsp light soy sauce
  • 350 gms minced chicken
  • 2 tbsp oil + 1 cup oil (for frying egg)
  • 1 egg

Kitchen Tools

  • Chef’s knife
  • Cutting board
  • Bowl(small, medium)
  • Pan
  • Mortar and pestle
  • Wooden spoon

Popularly known as Pad Gai Krapow, This is an amazing Thai street food. This is a real spicy dish.I always go for this one when I have a craving for something hot. Having said that,  I prepare this for my little one without any chili and with the same ingredient. It turns out great and she loves it. So the spice level is totally your own preference. Though I prefer the Thai basil or Holy basil for this recipe, you can use the sweet basil as an alternative. I recommend cooking this at a very high heat which means you need to keep your ingredients ready.

Chili, garlic, and shallots

Chop the shallots

Roughly chop the garlic and chilies

Use mortar and pestle or a food processor and make into a rough paste.

Thai basil – The more you use, the better it is.

You can use the breast meat but the thigh meat is more flavourful. I always mince the meat myself. This way, you can control the size of the meat. I prefer them a bit chunky.

Take a bowl and mix all the sauces in one. Keep all ingredients ready.

Put 2 tbsp oil in high heat.

Put shallots and stir for 30 seconds.

Put chilies and garlic.

Stir them well till they cooperate.  This may take just 30 seconds as it’s on high heat.

Add the minced chicken. Cook for 7-8 minutes.

Add the sauce and cook for another 2 minutes.

Put the basil, stir them well and turn off the heat simultaneously.

Put aside in a bowl with white rice. You can serve just like this but I prefer the traditional way with the next step of adding fried egg on top.

Put 1 cup of oil. I know this is a lot of oil but you need to deep fry this egg.

Drop the egg into the hot oil. Try to splash hot oil on top of the egg.

Cook till the edges turn light golden brown. Remove the fried egg.

Allow excess oil to drain on the paper towel.

Put the fried egg on top of the rice.

Now, You can serve.

4.7 from 6 reviews
Thai basil chicken
Author: 
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 6-7 bird eye chilies
  • 3 small shallots
  • 5 big garlic cloves
  • 1 cup Thai basil
  • 2 tsp oyster sauce
  • 2 tsp sweet soy sauce
  • 2 tsp light soy sauce
  • 350 gms minced chicken
  • 2 tbsp oil + 1 cup oil (for frying egg)
  • 1 egg
Instructions
  1. Chop the shallots
  2. Roughly chop the garlic and chilies
  3. Make into a rough paste.
  4. Take a bowl and mix all the sauces in one.
  5. Keep all ingredients ready.
  6. Put 2 tbsp oil in high heat.
  7. Put shallots and stir for 30 seconds.
  8. Put chilies and garlic.
  9. Stir them well till they cooperate.
  10. Add the minced chicken.
  11. Cook for 7-8 minutes.
  12. Add the sauce
  13. Cook for another 2 minutes.
  14. Put the basil
  15. Stir them well and turn off the heat simultaneously.
  16. Put aside in a bowl with white rice.
  17. Put 1 cup of oil.
  18. Drop the egg into the hot oil.
  19. Try to splash hot oil on top of the egg.
  20. Cook till the edges turn light golden brown.
  21. Remove the fried egg.
  22. Allow excess oil to drain on the paper towel.
  23. Put the fried egg on top of the rice.
  24. Serve

Chorizo mussels(moules) with white wine

Ingredients

  •  1 kg scrubbed and debearded mussels
  • 150 gm chorizo
  • 2 tbsp olive oil
  • 1/2 medium size onion
  • 1 french shallots
  • 4 garlic cloves
  • 2 bay leaf
  • 1 1/2 cup chicken stock
  • 3 tbsp flat leaf parsley
  • 1/2 cup dry white wine
  • Salt and pepper

Instructions:

It’s been quite some time I haven’t blogged, really. We have been moving so much lately because of my husband’s work and here I am still struggling to set up my kitchen. Anyway, This is life and here in this city of love, I see mussels/moules everywhere just like the famous French escargot. I am definitely going to blog on the escargot soon.

Put the mussels under running water and check on each mussel.  If you find any open ones, try to tap it few times and they might close which is good and if they don’t you definitely don’t want them and is good to discard. Take a hard brush and scrub every mussel and debeard them. This may be time consuming but as always it’s more than worth it.

Chop the shallots

Chop the onions. ( You can use only the onions or just shallots, I use both as my own preference. The taste may hardly differ)

Finely chop the garlic (ratio is provided in the ingredients section)

Chop the parsley.

2 bay leafs

Peel off the skin and slice the chorizo.

We are good with the preparation. Now the cooking process is simple, easy and super fast and that why I always love to cook sea food.

In a deep pan with lid (or an alternative to cover with). Put olive oil, chorizo, and bay leafs over medium-low heat and stir them for 2 to 3 minutes.

Next, add the chopped garlic and stir them for 30 seconds.

Turn the heat to medium-high.

Add shallots, onions, pepper, and salt. Cook till the onions become translucent and make sure you avoid overcooking them.

This might take 60 to 90 seconds.

Now put wine and deglaze the pan. Bring up to simmer.

After simmering for 2 minutes, add the chicken stock and bring up to simmer one more time.

Put the cleaned mussels/mouls in the pan and put the lid on.

Cook till the mussels are open. This will take around 5 – 6 minutes. As the last step, you must add the parsley.

You can now SERVE with a slice of Baguette just to have it the French way. It’s really good.

 

 

4.0 from 1 reviews
Chorizo mussels(moules) with white wine
Author: 
Recipe type: Main
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 kg scrubbed and debearded mussels
  • 150 gm chorizo
  • 2 tbsp olive oil
  • ½ medium size onion
  • 1 french shallots
  • 4 garlic cloves
  • 2 bay leaf
  • 1½ cup chicken stock
  • 3 tbsp flat leaf parsley
  • ½ cup dry white wine
  • Black pepper
  • Salt
Instructions
  1. Put the mussels under running water and check on each mussel.
  2. Take a hard brush and scrub every mussel and debeard.
  3. Chop the shallots
  4. Chop the onions.
  5. Finely chop the garlic.
  6. Chop the parsley.
  7. Ready 2 bay leafs
  8. Slice the chorizos and peel off the skin.
  9. Put olive oil, chorizo, and bay leafs over medium-low heat and stir them for 2 to 3 minutes.
  10. Add the chopped garlic and stir them for 30 seconds.
  11. Turn the heat to medium-high.
  12. Add shallots, onions, pepper, and salt.
  13. Cook till the onions become translucent.
  14. This might take 60 to 90 seconds.
  15. Now pour specified the (above) amount of wine and deglaze the pan.
  16. Bring up to simmer.
  17. After simmering for 2 minutes, add the chicken stock and bring up to simmer one more time.
  18. Put the cleaned mussels/mouls in the pan and cover the lid for 5 to 6 minutes until the mussels/mouls opens up.
  19. Cook till the mussels are open.
  20. Add the parsley.
  21. SERVE.

Basil Walnut Pesto

Ingredients

  • 100 gms Sweet Basil
  • 1/2 cup Walnut
  • 1/4 cup of olive oil
  • 1 clove of garlic
  • 1/2 cup Parmesan cheese

Instructions:

Time for a good Basil walnut Pesto !!

My daughter is a very picky eater, She doesn’t eat any kind of nuts. So, I am all going to do the trick and make sure she eats nuts, especially walnuts. Besides that, I have I have plenty of basils in my garden, So it really makes sense for me to go for the Basil pesto for her, Also I can use this pesto in different kinds of pasta recipes that I prepare very frequently.(I will share recipe for different kinds of pasta in my other post)

Alright, so let’s start by grinding the walnuts in a mixture. Make it just fine.

IMG-20150830-WA0033Put all the ingredients listed (except the cheese ) into the mixture along with the ground walnuts into the mixture.

Mix them till they become a smooth paste. 
IMG-20150830-WA0032

If you are going to use this pesto right away, then you can mix the cheese while grinding. Since this recipe is 6-8 servings and we have only 3

Since this recipe is 6-8 servings and we have only 3 people in our house, I prefer to put in the refrigerator without adding any cheese.

This can last for 2 weeks in a tight container.  I hope you find this very simple and fast.

IMG-20150830-WA0031

 

 

Basil Walnut Pesto
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 100 gms Sweet Basil
  • ½ cup Walnut
  • ¼ cup of olive oil
  • Garlic
  • 1 clove of garlic
  • ½ cup Parmesan cheese
Instructions
  1. Grind the walnuts in a mixture.
  2. Make it just fine.
  3. Put all the ingredients listed (except the cheese ) into the mixture along with the ground walnuts into the mixture.
  4. Mix them till they become a smooth paste.
  5. Mix the cheese while grinding.

Chicken napa cabbage dumplings

Ingredients

  • 8 leaves of Napa cabbage
  • 150 gms of minced chicken
  • 2 tablespoon of chopped spring onion
  • 1 tablespoon of lemon grass
  • 1 tablespoon of soya sauce
  • salt and pepper

Instructions:

Let’s do something super healthy today. Dumplings are always healthy and this one does one step further with the napa cabbage.

Blanch the napa leaves and keep it aside.

Mix all the ingredient except the napa cabbage. Mix it well.

Take one leaf and put 2 tablespoon of minced chicken inside each napa leaves. Roll them in the manner shown below. I deliberately added this picture so that you understand the direction to roll.

Complete the wrapping as shown below and put them in a steamer. Make sure the closed side of the leaf is placed downward while steaming. This ensures that your dumplings is wrapped tightly, firm and looks really nice.

Your napa cabbage dumpling is ready to go. This goes great with chilli sauce which i have shared in my other post.

I hope you will love this napa cabbage dumpling. As always , do let me know how it went inside your kitchen 🙂

 

Chicken napa cabbage dumplings
Author: 
Recipe type: Main
Cuisine: Tibetian
 
Ingredients
  • 8 leaves of Napa cabbage
  • 150 gms of minced chicken
  • 2 tablespoon of chopped spring onion
  • 1 tablespoon of lemon grass
  • 1 tablespoon of soya sauce
  • salt and pepper
Instructions
  1. Blanch the napa leaves and keep it aside.
  2. Mix all the ingredient except the napa cabbage. Mix it well.
  3. Take one leaf and put 2 tablespoon of minced chicken inside each napa leaves.
  4. Roll them in the manner shown below. I deliberately added this picture so that you understand the direction to roll.
  5. Complete the wrapping as shown below and put them in a steamer.
  6. Make sure the closed side of the leaf is placed downward while steaming.
  7. Your napa cabbage dumpling is ready to go.