THE PEET-POT BASIL

(Our Play on Thai Basil Mince / Pad Krapow)

THE PEET-POT BASIL

Ingredients: 400g Pork or Chicken mince, 3 Green chilies (smashed), 4 cloves Garlic (minced), 2 tbsp Soy sauce, 1 tbsp Oyster sauce, 1 tsp Sugar, 50g Fresh Holy Basil (or Italian Basil)...

Ingredients

  • 400g Pork or Chicken mince
  • 3 Green chilies (smashed)
  • 4 cloves Garlic (minced)
  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 1 tsp Sugar
  • 50g Fresh Holy Basil (or Italian Basil)

Cooking Method

  1. The Scorch Fry garlic and chilies in oil until they smell dangerous and look golden.
  2. The Sear Add mince; break it up and fry on high heat until browned and crispy.
  3. The Bloom Add the sauces and a 15ml splash of water to form a dark, savory glaze.
  4. The Marriage Turn off heat; toss in the basil leaves until they wilt into the hot meat.
  5. The Final Flourish Serve with a crispy fried egg on top for the ultimate street-style hit.

Cuisine: Asian

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