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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 mealsSichuanese

Ma Yi Shang Shu (蚂蚁上树)

by michelletang118
written by michelletang118

蚂蚁上树 (pronounced Ma Yi Shang Shu) is the most delectable and easy to whip up Sichuanese noodle dish. Translated into layman’s english, it means ants climbing up a tree. I know the name is the the most appetising but boy, the spicy pork sauce from this dish really wows so makes up for any shortcoming. After all, as Shakespeare would say, “what’s in a name? By any other name would smell so sweet.”

So, let’s get down to it. Rumour has it, the glass noodles resemble the branches of a tree, the scallions the leaves, and the ground pork the ants. I ran out of scallions at home so just substituted it for chopped coriander leaves here. Feel free to stick with scallions.

Glass noodle are simply clear simply bean thread noodles (n.b. not vermicelli) made from mung bean which can easily be attained in any Asian grocer. What you need to find is Dou Ban Jiang’ a spicy bean sauce.  Other key ingredients will be the minced pork and chicken stock.

Ants climbing up a tree dish

Ants Climbing Up a Tree Sichuanese noodle dish

 

Without further ado, let’s check out the recipe.

Ma Yi Shang Shu (蚂蚁上树)

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5/5
( 53 voted )

Ingredients

  • 300g ground pork
  • 1 tablespoon of soy sauce
  • 1 tablespoon of dark soy
  • 1 teaspoon of sugar
  • 1/2 teaspoon of sesame oil
  • 2 tablespoon dou ban jiang
  • 2 garlic cloves, minced
  • 1 inch garlic, minced
  • 1 tablespoon of rice wine
  • 150ml of chicken stock
  • 1 bunch of scallions, diced

Instructions

  1. Marinate pork in a bowl with sesame oil, light and dark soy. Sit aside for 10 minutes or use instantly if you don't want to wait. 
  2. Soak the glass bean noodles in a bowl of hot water in the meantime for a few minutes till it goes soft. Drain.
  3. Heat pan on medium high heat with a tablespoon of cooking oil.
  4. Add minced ginger, garlic and minced pork. Stir fry for a minute or two till some of the pork changes color.
  5. Add the dou ban jiang and fry for 30 seconds before adding the chicken stock.  
  6. Cook for 6-7 minutes till all the minced pork is cooked and add the soaked bean noodles and scallions. Give it a good stir in the pan before dishing up to serve in a bowl. Garnish with more chopped scallions before serving. 

 

 

If you like this recipe and find it useful, please leave a kind review 🙂

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30 minute mealsJapaneseMains

Oyakodon (Chicken and egg rice bowl)

by michelletang118
written by michelletang118

After coming back from a trip to Osaka and Japan last month, I was super eager to utilise the dashi stock packets I procured from Kayanoya (known to be the best in town). What better way to utilise the dashi than to make an oyakodon?

The Oyakodon (親子丼) has always been a quintessential Japanese dish, as much as pizza is to the Italians. Literally translated, the Oyakodon means  “parent-and-child rice bowl.”

Chicken (parent) and egg (child) plus onions are simmered together in a broth comprised of dashi, mirin and soy sauce then served on top of steamed rice. I personally like to add a bit of sake to mine as well when it comes to the broth base.

This dish is good on the go as it doesn’t require a long time to make (nor does it require much skill). My only advice is to not overcook the eggs and to choose thighs over breast (as it will be more tender).  Perhaps marinade the chicken beforehand too to let the flavours sink in.  While the final finishing touches often comprise of the spring onion as the garnish, feel free to vary a bit here and use coriander or dried seaweed strips.

Oyakodon (Chicken and egg rice bowl)

PREP TIME: 10 min | COOK TIME: 12 min | TOTAL TIME: 22 min | YIELDS: 2 servings

INGREDIENTS:

  • 250g of chicken thighs, cut into small bite sized pieces (~2 inches)
  • 1 onion
  • 150 ml dashi stock
  • 1 tbsp of soy sauce
  • 1 tbsp of mirin
  • 1 tbsp of sake
  • 2 eggs
  • 500g of cooked rice
  • 1 spring onion or coriander, chopped

METHOD:

  1. Cut chicken into small bite-sized pieces to your liking. I recommend using thigh over breast for more tenderness.
  2. Slice onions finely.
  3. Prepare dashi stock. Mix with the soy sauce, mirin and sake in a separate bowl.
  4. Heat pan on medium heat. Once hot, add a dollop of oil and the onions. Follow shortly with the chicken pieces. After a minute of searing add the stock and let it simmer for 10-12 minutes until the chicken is cooked through.
  5. In the last minute of cooking, beat two eggs in a separate bowl. Pour on top of the chicken and onion mixture in the pan and turn off the heat after a minute on low simmer.
  6. Serve on top of a bowl of white rice and garnish with the chopped spring onions, coriander or seaweed. Serve while warm.
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Salad

Pan-seared Citrus Soy Chicken Salad

by michelletang118
written by michelletang118

Grilled citrus soy chicken salad-0821-2
CITRUSY SOY CHICKEN | An Asian-inspired salad with a rich, caramelised orange flavour
For those who want an Asian touch to their chicken salads, you can’t go wrong with this citrus soy chicken thigh recipe (nb: feel free to use breast if that is what you prefer). Boasting with a rich, dark, and caramelised citrus flavour, this chicken recipe works well when sliced over fresh greens to make a chicken salad, or simply enjoy it with classic sides such as haricot verts and roasted potatoes.
Grilled citrus soy chicken salad-0733
Given how hot it was today though, I decided to opt for a light summer salad so picked up some fresh romaine lettuce and a huge Californian avocado.Grilled citrus soy chicken salad-0790

Pan-seared Citrus Soy Chicken Salad

Grilled citrus soy chicken salad-0805
PREP TIME: 20 min | COOK TIME: 10 min | TOTAL TIME: 30 min | YIELDS: 1-2 servings 
INGREDIENTS:

  • 2 chicken thighs (skin-off)
  • 1 orange
  • 1/4 cup soy sauce
  • 1/2 tablespoon of ginger, grated
  • 1 avocado, sliced
  • 1 handful/bunch of romaine or cos lettuce
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon Balsamic vinegar
  • Black pepper and sea salt flakes, to season

METHOD:

  1. Wash romaine lettuce and chop to roughly 1 inch thick.Citrus soy chicken salad-0724
  2. Juice the orange.Grilled citrus soy chicken salad-0736
  3. Grate the ginger till you yield roughly 1/2 tablespoon.Grilled citrus soy chicken salad-0754
  4. Combine the ginger, citrus juice, soy sauce, in a medium bowl. Soak the chicken thighs in the marinade and set aside for 20 minutes. Grilled citrus soy chicken salad-0751
  5. Heat cast iron pan on the stovetop on medium-high heat. Wait until the oil starts to shimmer. Using a pair of tongs, place the chicken thighs on the pan and fry for 4 minutes each side until a golden colour forms.Grilled citrus soy chicken salad-0760Grilled citrus soy chicken salad-0774
  6. As the chicken is searing, prepare the salad. Toss the olive oil with the balsamic and season with some black pepper and salt.Grilled citrus soy chicken salad-0789
  7. Once chicken is done, remove the thighs to a chopping board. Slice into 1cm strips.Grilled citrus soy chicken salad-0784Grilled citrus soy chicken salad-0787
  8. Transfer the salad leaves to a clean plate. Place the sliced chicken thigh on top of the salad leaves. Place the sliced avocados on top or on the side. Serve while warm.Grilled citrus soy chicken salad-0817Grilled citrus soy chicken salad-0808-2Grilled citrus soy chicken salad-0834.jpg
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