January 18, 2016
Peter Penguin says...
- 1 pound of ground pork, beef, or chicken (You can do what I do here which is chop up 1 pound of skinless chicken breasts with a cleaver. You get better texture that way.)
- 7 (26g) large cloves of garlic, peeled
- 7 (16g) bird’s eye chilies (or however many you can tolerate)
- 1 large shallot (20g), peeled and roughly chopped
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 2 tablespoons thin/light soy sauce or seasoning sauce (such as Golden Mountain aka “the Green Cap” sauce”)
- 1 tablespoon dark sweet soy sauce (kecap manis)
- 1 tablespoon oyster sauce
- 1 cup holy basil leaves (or Thai basil as a substitute)
- Mince the garlic, chilies, and shallot until you get a coarse paste.
- In a wok, heat up the vegetable oil over medium-high heat. Add the paste to it and fry until fragrant.
- Add the meat to the wok and break it up with the spatula into small pieces.
- Add the remaining ingredients (except the basil leaves), correcting seasoning as needed.
- Once the meat is cooked through, check the amount of liquid in the wok. If it’s too dry, add a little bit of water or sodium-free broth.
- Before taking the wok off the heat, add the basil leaves to the mixture and give it a couple of stirs.
- Serve over rice with a crispy fried egg on top.