Not Quite 'Pad Ka Prao' - Thai Style Minced Pork Stir Fry with Basil

When you ask a local in Thailand what they cook at home, the answer is often some version of Pad Ka Prao. This minced pork stir fry is made with 'holy basil' or ka prao, a peppery cousin of the commonly found sweet basil in North America, but since holy basil is difficult to find, feel free to substitute either Thai or Italian basil -- just don't let a Thai chef catch you calling it "Pad Ka Prao". We love this dish because it's super easy and packed full of flavour. Serve with steamed rice, a crispy fried egg with a yolk that oozes over and some steamed veg, and you've got dinner in under 30 minutes. We make our version farang spicy but if you can handle your chiles like a true Thai you can toss in a few more. 

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Bun Thit Nuong

This recipe requires a shoutout to our friend Mat who introduced us to it. He made it for us one day and while it seemed like a large production the first few times we tried it, it became much easier once we got used to it and started treating the recipe more liberally. Don't have pork? Use whatever leftover meat/ tofu/ root vegetables are in the fridge. No vermicelli? Sub in some rice. Beansprouts always rot in the fridge so you don't know how anyone ever uses them in time? Skip them. There are two ingredients though that are absolutely necessary: pickled vegetables (traditionally carrots and daikons) and nuoc cham, a vietnamese "dressing" of lime, sugar, fish sauce, water and (optionally) garlic and bird's eye chilies. This dish is perfect for a warm summer day, since it's served with cold vermicelli noodles, raw vegetables and plenty of spice.

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Nuoc Cham

Ever wondered how to make that mysterious fish sauce dressing you get at Vietnamese restaurants? The one that adds a little tang and life to your vermicelli bowl or fresh spring roll?This is it! Nuoc Cham is our go-to for livening up rice bowls, cold noodles, and even salads! Of course, you can add adjust the level of sambal or chili to your liking. If you don't have Chinese soup spoons, 1 is equivalent to 15-20mL or approximately 1 tablespoon. 

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Kecap Beef

This is one of the courses that we served when we hosted a supperclub at Toronto's Depanneur recently. It's inspired by a dish we tried on an island in Malaysia a couple of years ago. This island had absolutely awful food. Every restaurant had the exact same menu and none of the options were great. But! Every day, this family of women from a neighbouring island would boat over with a few giant tupperwares of home cooked food that they'd sell on the beach. One of the recurring dishes was called kecap beef (pronounced "ketchup"), named after the kecap manis, or sweet soy, that was in the dish. This recipe is our best attempt at recreating their kecap beef. It's sweet, savoury, a bit spicy and incredibly rich. To balance the richness and to complement the soft texture, we recommend serving it with a side of either pickled vegetables or a vinegar-based slaw as well as topped with something crispy - fried shallots, fried potato, peanuts, whatever you want. 

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