For those of you that don’t know, I really enjoy cooking.
It’s one of those longstanding hobbies that has a very real reward at the end – a great dish or dessert that I can stuff my face with. No need for a four-month wait to see my scarf finally taking shape, or maybe an even less tangible reward in the form of a ‘revitalized spirit’ (or whatever that is supposed to mean).
Last week, I wanted to try making Thai Basil Chicken. Too bad I had neither the basil nor the chicken. So I made Thai Basil Chicken Without The Chicken and The Basil. It came out pretty damn good the first time, if I say so myself. Yesterday I made it again, tweaking the recipe – cranking up spice level, making the sauce less salty, and adding vegetables to make this a more balanced one-pot meal for the family.
Here I present to you the recipe. If you haven’t noticed, it is in no way authentic, and nor do I claim to know anything about cooking, or even Thai cuisine for that matter. If I offended anyone, I’m sorry. Now, without further ado…
Thai Basil Chicken (ish) – Without The Basil and The Chicken
To serve 4 people, you’ll need the following ingredients:
- 800g pork shoulder, chopped into 1 inch pieces
- 3-4 capsicums, chopped roughly
- 2 large carrots, diced
- 1 tbsp light soy sauce
- 1 tbsp dark soy suace
- 1 tbsp oyster sauce
- 2 tbsp fish sauce
- 2 tsp sugar
- 1 tbsp water
- 6 cloves garlic
- 5 dried chillis
- 3-4 shallots
- 2 tbsp vegetable oil
- Finely mince the garlic, dried chillies and shallots. (A food processor will make the job easier, but a pestal and mortar will work fine as well.)
- In a wok, heat 2 tbsp of vegetable oil. Add in the minced mixture and stir fry until aromatic, or when garlic turns golden.
- At this point, add in your chopped up pork, and brown the meat. This should take around 5 minutes.
- Dump in your chopped veges. Stir fry for 2 minutes.
- Meanwhile, combine these ingredients to make your sauce: light soy, dark soy, oyster sauce, fish sauce, sugar and water. Pour the sauce into the wok.
- Coat the pork and veges evenly with the sauce, then put the lid on. Cook over medium heat for 10 minutes. (Make sure to check on it occasionally so that it doesn’t burn!)
- After which, check if the sauce is of the correct consistency. The sauce should be just thick enough to coat the back of a spoon. If the sauce is still too runny, cook for a bit longer to let the excess water evaporate.
- Once done, serve immediately with piping hot white rice.
Viola, you’re done!