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30 minute mealsAppetiserChineseSoutheast AsianThai

Pad Kra Pao Baos

by michelletang118
written by michelletang118

I like to introduce these pad kra pao baos as the ultimate Asian comfort food. Every morsel delivers a chock-full of flavours ranging from sweet, salty, spicy and a touch of tartness. Talk about the perfect little bite eh?

 

Basically, today is a public holiday in Hong Kong. Taught my niece how to bake a matcha chiffon cake this morning then figured lunchtime is just around the corner – what shall I make? I had some Thai basil lying around the house, scavenged my freezer and found some mince pork collar and some baos so figured I’d be resourceful and instead of serving the classic pad pra kao with rice, I could enclose it inside those fluffy soft Chinese baos that you steam.

I guess pad kra pao needs not much explanation. Literally translated, it means “holy basil stir fry”. It is one of the most ubiquitous street foods in Thailand (probably second to the pad thai). It is super easy and fast to make, making it a perfect weeknight dinner. As for where to find those Chinese gua bao’s (刈包), I’d look for your local Asian grocer. I mean, if you are game and time is not working against you, by all means feel free to make your own. Here is a workable gua bao recipe from Kitchen Sanctuary.

As for myself, I’m perfectly fine with saving time by using the store bought version (I have a day job after all to manage on top of my supper club). So I rather focus on the centerpiece of these baos: the pad kra pao delivered with an edge.

Which begs the question? What is the edge? Well…my “secret sauce” today is the Momofuku chili crunch (not I get no affiliate commissions). Just that I so happened to have it in my fridge (was a gift) so I figured it’d be the perfect condiment to drizzle on top. I also had a raddish at home so sliced it thin with my mandoline (be careful of your fingers) to insert inside the bao as well.

And just like that, in the palm of your hands you can have a fushion of Thai with Chinese.

If you like this recipe, please follow my instagram here and tag @kitchenmesshk should you make these little cute pockets of joy. Also, please leave a review below 🙂

Pad Kra Pao Baos

Print
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: -0.2/5
( 56 voted )

Ingredients

  • 500g pork mince (not too lean)
  • 2 teaspoons of oyster sauce
  • 1 tablespoon of light/regular soy sauce
  • 2 tablespoons of dark soy sauce
  • 1 teaspoon of sesame oil
  • 1 tablespoon of fish sauce
  • 1 teaspoon of sugar
  • 1 shallot, diced
  • 3 garlic cloves, diced
  • 2 chillis, sliced thinly (deseeded if desired)
  • Bunch of Thai basil, leaves torn off
  • 1/3 cup of water or chicken broth
  • 3 tablespoons of vegetable or canola oil
  • 8 teaspoons of Momofuku chili sauce (feel free to substitute)

Instructions

  1. Marinade the minced pork with the light soy sauce, sesame oil, oyster sauce. Set aside for 5-10 minutes.
  2. In the meantime, place the frozen pork baos in a steamer basket with water underneath and turn on the stove to let the baos steam for ~8 minutes over medium heat. They will be down the same time you finish cooking the pad kra pao.
  3. In a wok or frying pan on medium-high heat, add the oil and then add the garlic, shallots. Fry for 3 minutes or so. Add the chillis and fry for another minute.
  4. Now addthe ground pork. Break the pork mince up to let it cook thoroughly and crisp up.
  5. Add the dark soy sauce, sugar and fish sauce. Stir-fry for another minute then deglaze the pan with water or chicken broth. The liquid should evaporate rather fast. Quickly add the thai basil and give it a good stir till it is wilted. Turn off the heat.
  6. The baos should be ready. Open the pockets and line the baos with the thinly sliced radish (if using) and spoon in the pad kra pow carefully. Finish each bao with a generous teaspoon of momofuku chili sauce (adjust quantity if too spicy).  Serve while hot.

Notes

- Assuming 2 baos per person, 500g of minced pork/chicken will make roughly 4 servings (8 baos). - Feel free to substitute the pork with chicken or beef mince - Don't use a pork mince that is too lean; it won't be as juicy.

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30 minute mealsAppetiserKetoMainsPescetarianseafoodVietnamese

Clams with Lemongrass and Thai Basil

by michelletang118
written by michelletang118

For those craving some South East Asian flavours, I have this simple littleneck clam dish for you to whet your appetite. What is required is fresh lemongrass and thai basil (and of course, the clams).

Lemongrass is a tall tropical grass typically featured in Vietnamese and thai cuisine and can be found in Asian grocers. When using fresh lemongrass, you would only want the lower bulbous part of the stem which can be pounded or sliced to release the flavours.

As for health benefits, lemongrass is considered a diuretic, tonic and stimulant. It is said to promote good digestion, and for those looking to relieve menstrual symptoms and nausea, one can simply prepare lemongrass with pepper. It is also known to repel insects and can be used as an essential oil in perfumery.

Now onto the Thai basil. Think of the Thai basil as a variant to the sweet Italian basil used widely in American and European cooking. Thai basil imparts a slightly savoury, spicy- anise-like note which feature heavily in many Southeast Asian and Chinese dishes. Its leaves are sturdier and can withhold heat better than its Italian counterpart. As such, it can be added during cooking vs as a finishing touch. Basil is known for its anti-inflammatory properties and like lemongrass, is good for digestion.

Regarding which type of clams to use, since I’m in Hong Kong, we have the Manila clams available fresh at the local wet market. Feel free, however, to use littleneck clams. For those curious about the different types of clams, read this. If fresh isn’t a choice, feel free to use frozen.

Clams with Lemongrass and Thai Basil

PREP TIME: 10 min | COOK TIME: 10 min | TOTAL TIME: 20 min | YIELDS: 2 servings

INGREDIENTS:

  • 20 fresh clams (I like to get mine live from the wet market)
  • 2 stalks of lemongrass
  • 6-8 slices of fresh ginger
  • Juice of one freshly squeezed lime
  • 2-3 red thai chillis (depending on your spice tolerance)
  • 1 bunch of fresh thai basil
  • 1 tablespoon of fish sauce
  • 1 tablespoon of rock sugar

METHOD:

  1. Cut off the top of the lemongrass stalks and keep the bottom (most of the flavours are concentrated here). Lightly bash the lemongrass stalk with a pestle or back of knife to release the flavours.
  2. Heat a heavy pot on medium high heat and gently fry the ginger slices for a few minutes to release the flavours. Throw in the lemongrass stalks and chopped thai chilli and add two cups of water. Add in the rock sugar, lime juice and fish sauce. Boil on medium heat for 15 minutes with the cover on to let the flavours permeate through the liquid.
  3. Add the clams to the liquid and close the lid for 5 minutes.
  4. Remove lid and add 2/3rds of the thai basil (keeping the remainder for garnishing purposes). Close the lid for another 3-4 minutes. The clams should pop open when cooked.
  5. When the clams start to open, remove from the heat and serve in a bowl along with the thai basil (and wedge of lime if desired) as garnish.

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MediterraneanPescetarianseafood

Roast ling with salsa verde

by michelletang118
written by michelletang118

Fancy a healthy meal without needing to break a sweat in the kitchen? Roast fish is always easy to make, high in protein and low in fat.

Yesterday I invited my colleague over and opted exactly for that, a quick meal with fish as the centerpiece. Seeing I had a fillet of ling in the fridge, I decided to make roast ling with salsa verde and garlic breadcrumbs.

Ling is an extraordinarily ugly fish, which is the reason why you will only ever find it filleted. It grows to about 1.5 metres and 20kg in weight. It is a strong, textured fish with no bones.

Roast ling with salsa verde

PREP TIME: 5 min | COOK TIME: 25 min | TOTAL TIME: 30 min | YIELDS: 2 servings

Ingredients:

  • 400g ling fillet (or two ling fillets roughly 200g each)
  • Bunch of fresh Thai basil
  • Bunch of fresh Italian parsley
  • Bunch of fresh Italian basil
  • 3 cloves of garlic
  • Half the juice of a fresh lemon
  • 4 tablespoons of extra virgin olive oil
  • Sea salt and freshly cracked black pepper, to season
  • 2 pieces of bread (best left overnight, for the garlic breadcrumbs)

Method:

  1. Preheat oven to 190C.
  2. Roast fish. Prepare fish by lining baking paper over a roasting tin and resting it on top. Drizzle some olive oil, sprinkle some sea salt, and crack some black pepper over the fish. Roast in oven for 20 minutes (or less if it is a smaller fillet).
  3. Make the salsa verde. Place thai basil, basil, 1 clove garlic, parsley, olive oil and lemon juice in a food processor and add a pinch of salt and a teaspoon of cracked black pepper. Blend until a smooth paste forms. Taste and adjust to your own liking.
  4. Make the breadcrumbs. Take some overnight/stale bread and put into a food processor, along with two garlic cloves. Pulse until bread crumbs form.
  5. Toast the breadcrumbs in a saute pan over medium heat with a knob of butter. Keep stirring until they become golden brown. Set aside to cool (NB: store the remaining cooled breadcrumbs in an air tight jar so that they can be utilised on other occasions).
  6. Remove fish from oven once down and transfer to a serving plate. Drizzle the salsa verde on top and generously topple the freshly made bread crumbs. Serve with a side salad. 
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Gluten-freeMainsPasta

Thai Basil Salmon with Brown Rice Spaghetti

by michelletang118
written by michelletang118

Salmon with Brown Rice Spaghetti and Thai Basil (5 of 11)

Friend visiting was allergic to gluten so I gave gluten-free brown rice spaghetti a try today. Verdict: this pasta is a lot stickier than when cooking normal pasta. Luckily though, taste is not compromised and in actual fact, I rather like it (gives it more texture)!

So what exactly is gluten?

Gluten is a protein composite found in wheat and related grains, like barley and rye. Gluten isn’t necessarily bad, but some people are gluten-intolerant, meaning their bodies produce an abnormal immune response when it breaks down gluten from wheat and related grains during digestion. The most well-known form of gluten intolerance is celiac disease, which affects 1 in every 141 people in the United States, according to the National Institutes of Health.

When someone with celiac disease consumes gluten, it triggers an immune response that damages their intestines, preventing them from absorbing vital nutrients.

For those gluten intolerant, doctors would typically recommend a gluten-free diet. Patients must avoid eating any foods and ingredients that contains gluten, including bread, beer, french fries, pasta, salad dressing, soy sauce and even some soups (unless otherwise marked as “gluten-free”).

In recent years, however, many people without gluten intolerance have seemed to embark on the fad of the “gluten-free diet”.  Experts express concern that going gluten-free without explicitly needing to could be detrimental to a person’s health as gluten-free foods are often nutrient deficient.

INGREDIENTS (2 servings):

  • Brown rice spaghetti (enough for 2)
  • 280g of salmon sashimi
  • Handful of cherry tomatoes (yellow/red)
  • 1 large bunch of thai basil leaves
  • Handful of green peas (frozen will suffice)
  • 1 lime
  • Olive oil
  • Salt and pepper, to taste
  • Crushed red pepper / fresh chilli (deseeded)

Salmon with Brown Rice Spaghetti and Thai Basil (10 of 11)

METHOD:

1) Boil pasta according to package instructions (~10 minutes for al dente. NB: Brown rice pasta can take longer).

2) In the meantime, prepare the salmon, thai basil leaves and cherry tomatoes. Slice the salmon sashimi into thin slices. Tear off the thai basil leaves from the stems and chop roughly. Slice the cherry tomatoes.

Salmon with Brown Rice Spaghetti and Thai Basil (7 of 11)

3) Slice the garlic and heat sauté pan with olive oil on medium heat. Pan fry the garlic until fragrant (be careful not to burn it!).

Salmon with Brown Rice Spaghetti and Thai Basil (8 of 11)

4) Chuck in the green peas and a teaspoon of salt. Now is the time to throw in the chopped deseeded red chilli (if using fresh) or sprinkle some chilli flakes.

Salmon with Brown Rice Spaghetti and Thai Basil (6 of 11)

5) Check the pasta. Once cooked, drain the pasta in a colander and  pour the contents from the sauté pan into the pasta pot. Throw in the chopped salmon, cherry tomatoes and basil then quickly pour the drained hot pasta back into the same pot and toss with your tongs. The salmon will slowly change colour as it cooks from the heat of the pasta. Add the juice from the fresh lime and toss again.

Salmon with Brown Rice Spaghetti and Thai Basil (2 of 11) Salmon with Brown Rice Spaghetti and Thai Basil (3 of 11)

6) Transfer pasta to bowls/plates and serve whilst warm.

 

Salmon with Brown Rice Spaghetti and Thai Basil (4 of 11)

 

 

 

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