Tag Archives: canned peppercorns

Gai Pad Bai Gaprow

This is my favorite Thai takeout dish, so why not try to make it myself? Well, it’s been a long journey, hamstrung by a lack of certain ingredients, but I finally managed. Those ingredients, by the way, are:

  • Chicken, minced, 2 pounds
  • Bell peppers, 1-2
  • Mushrooms, 1-2 cartons
  • Onions, 1-2
  • Jalapeno peppers, 3-12 (depending on how hot you want it!)
  • Hot basil leaves, 2 cups
  • Sugar, 4 tablespoons
  • Fish sauce, 1/2 cup
  • Oil
  • Canned green peppercorns, 2 teaspoons
  • Shallots, 8, minced
  • Garlic, 12 cloves, minced
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The ingredients.

The first one you may have trouble locating is canned green peppercorns. I had to go to an Asian market to obtain mine.

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Peppercorns.

But the other was harder still – hot basil, otherwise known as holy basil, or tulsi. I couldn’t find it anywhere, so I ultimately bought some seeds and grew my own. Which, you know, took a while, but the results were delicious.

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Happy hot basil.

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The prunings.

Once you’ve assembled your ingredients, the first step is to blend. Some recipes alternately call for mashing with a mortar and pestle, but I decided to blend instead. Blend what, you ask? The shallots, the hot peppers, the garlic, and the peppercorns.

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Pre-blend.

When you do you’ll get a paste like this:

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Post-blend.

Add that paste to your wok, after you’ve heated some oil.

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In the wok.

After you’ve warmed the paste for a minute or so, add in the chicken, sugar, and fish sauce.

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Adding the chicken.

Heat until the chicken is cooked.

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Chicken, cooked.

Then add in the veggies you’ve prepared.

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Veggies!

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Veggies!

When they’ve cooked down to your desired level of tenderness, add the basil leaves.

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So, so delicious.

Finally, serve over rice – with a fried egg on top, if you wish.

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Still not as good as takeout – but yummy nonetheless.

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Jungle Catfish Curry

This dish was good, but not exceptional. Be forewarned. The ingredients:

  • Catfish, 1.5 pounds, cut into cubes or 1-inch slices
  • Thai eggplant, 1 cup
  • Jalapeno pepper, sliced, 1/4 cup
  • Thai basil, 1/2 cup
  • Kaffir lime leaves, 10
  • Fish sauce, 1/4 cup
  • Water, 3 cups

And for the paste:

  • Shallots, 8
  • Garlic, 6 cloves
  • Jalapeno peppers, 4-6
  • Canned peppercorns, 1 teaspoon
  • Shrimp paste, 1 teaspoon
  • Salt, 1/2 teaspoon
  • Lesser ginger, 1/4 cup, chopped
  • Lemongrass, 2 tablespoons, chopped
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The ingredients.

Some of the ingredients are a little unusual, or hard to find. The Thai eggplants I found at an asian market.

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Thai eggplants. They’re like American eggplants, but different.

The lesser ginger I couldn’t find fresh, and so I had to order it dried, and online. When you use it, be sure to soak it in water for at least 30 minutes beforehand.

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The lesser ginger.

Finally, I found the canned peppercorns at an asian market, as well. They look like this:

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Canned peppercorns.

Blend together all the ingredients for the paste, until it looks something like this:

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The paste.

Then add the paste to a pan with some oil and fry for about a minute. Then, add in the fish, vegetables, kaffir lime leaves, water, and fish sauce.

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Into the pot it goes.

While they’re cooking, you can prepare some of the remaining ingredients: the jalapeno and thai basil.

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Slicing and washing.

Once everything else is cooked down to your satisfaction, add in the basil and jalapeno, and dinner is served!

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Enjoy.

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