This dish, although the recipe calls for minced pork, can also be eaten with chicken or beef mince as well as with sliced meats. Tofu can also be used for a vegetarian dish.

Holy basil is a spicy, peppery herb with a zesty fragrance which grows more pronounced once cooked.

Holy basil is hard to find outside of Thailand, as it tends to goes bad quickly, it should be eaten on the day of purchase.

If you cannot get hold of holy basil, it can be substituted with Thai basil which is available and easier to find outside of Asia.

Any fresh basil leaves can be used for this recipe. Although it is more special with the holy or Thai basil leaves, the common basil leaves found in the west are a sweet basil with a completely different flavour to Holy or Thai basil.

Ingredients, for 2 people:
1 tbls oil
8 cloves garlic, roughly chopped
10 small Thai red chillies, roughly chopped – can add more or less to suit your taste, but it should have a good kick!
200g minced pork (can use chicken or beef mince if you prefer)
2 tbls fish sauce
2 tbls spoon dark soy sauce
1 tsp sugar
4 tbls water
2 handfuls of holy basil leaves

How to make Pad Ga-Prao Muu:
Roughly chop up the garlic and chillies.
Pick the holy basil leaves and flowers and discard the stem, rinse and set aside.
Heat the oil in a pan on high heat until hot, then add the chilli and garlic, stir until garlic browns.
Add in the minced pork, or your chosen meat and stir until the meat is cooked.
Add in the sugar, soy sauce and fish sauce and stir until it has been absorbed.
Then add the water and basil leaves.
Once the basil leaves have wilted, take off the heat.
Serve on a bed of freshly cooked, steamed rice.
Optional: This dish is sometimes served with a fried egg on top

Enjoy!

Ingredients:
• 1 1/2 Ibs. of chicken breast or pork
• 1/4 teaspoon of roasted coriander seeds powder
• 1/4 teaspoon of turmeric (roots) powder
• 1/2 teaspoon of curry powder
• 3 slices of galangal
• 1/2 tablespoon of finely chopped lemon grass
• 1 tablespoon of salt
• 5 garlic clover
• 1 cup of coconut milk
• 2 tablespoons of vegetable oil
• 2 tablespoons of sugar
• Small wooken skewers

Preparation:
1. Slice the chicken breast or the pork with the width of about 1 1/2 inches.
2. Pound together the roasted coriander seeds powder, roasted cumin seeds powder, pepper, turmeric powder, curry powder, galangal, lemon grass, garlic cloves and salt.
3. Put the mixture into the coconut cream.
4. Add the sugar and vegetable oil and blend them into a marinade.
5. Soak the meat in the newly mixed marinade for 2 hours.
6. Take the slices of meat out and thread them onto the skewers while heating the marinade until boiling.
7. Roast the meat and apply the marinade to it for some time.
8. When the meat is thouroughly cooked, serve it with sa-te sauce and cucumber sauce.

Ingredients
1/2 stick pork roll
2 green lettuce leaves
1/4 head of onion
3 eryngo plants
1 green onion
1 tomato
1 Tbsp lime juice
1 1/2 Tbsp thin soy sauce (or fish sauce)
1 1/2 tsp sugar
1/2 tsp ground dried chillies
3 cups water

Preparation
1. Cut pork roll in quarter and slice into 1/4″ thick.

2. Pour 3 cups water in a pot, bring to boil on high heat, add sliced pork roll, scald about 2 minutes, drain and set aside.

3. Mix lime juice, thin soy sauce (or fish sauce) sugar, and ground dried chillies in a mixing bowl. Stir well and taste for your own flavour.

4. Peel onion, remove tomato stem, cut eryngo plant and green onion roots, wash dirt, and pat dry. Finely slice onion, coarsely chop eryngo plant and green onion, then cut tomato in quarter, remove seed, and cut into small pieces.

5. In a large mixing bowl, put sliced pork roll, all vegetables, and dressing in it, stir thoroughly.

6. Spoon the salad onto a bed of green lettuce leave arranged on a plate, and serve immediately.