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A traditional and simplified version of the iconic Thai holy basil stir fry. This recipe focuses on searing ground beef to achieve a robust, 'hamburger-like' flavor, served with a signature crispy-edged fried egg over jasmine rice.
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Pound chilies and garlic into a paste using a mortar and pestle. → Sear ground beef in a smoking hot wok until browned and dry. → Sauté the chili paste with the beef, then season with fish sauce, sugar, and a splash of liquid. → Wilt in the basil with the heat off and fry a crispy-edged egg. → Serve over jasmine rice with Prik Nam Pla condiment.
Pound chilies and garlic into a paste using a mortar and pestle. → Sear ground beef in a smoking hot wok until browned and dry. → Sauté the chili paste with the beef, then season with fish sauce, sugar, and a splash of liquid. → Wilt in the basil with the heat off and fry a crispy-edged egg. → Serve over jasmine rice with Prik Nam Pla condiment.
A traditional and simplified version of the iconic Thai holy basil stir fry. This recipe focuses on searing ground beef to achieve a robust, 'hamburger-like' flavor, served with a signature crispy-edged fried egg over jasmine rice.
Pound the Thai chilies in a mortar and pestle until they form a fine paste to ensure the heat is evenly distributed.
Add the garlic and the milder Fresno chilies to the mortar. Pound them together into a rough paste.
Heat a wok over high heat until it is smoking hot.
Add the ground beef directly to the dry, hot wok. Spread it out and let it sear undisturbed to develop a deep brown crust and flavor.
As the beef releases liquid, continue cooking until all the water evaporates and the beef starts to sizzle and sear again.
Searing the beef in a dry, hot wok is crucial for developing a rich, beefy flavor.
If holy basil is unavailable, Italian basil is a closer flavor substitute than Thai basil for this specific dish.
The 'original' version uses only fish sauce and sugar for seasoning, making it simpler than modern versions that use multiple soy sauces.
For a truly runny yolk with a crispy white, separate the egg and fry the white first.
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