De câteva zile am descoperit mâncărica asta la indonezieni (restaurantul de lângă noi, pe care îl frecventăm cel puțin o dată pe săptămână și care de fapt este cu specific thai, dar așa i-a rămas numele, la indonezieni, nu știu de la ce… :D).

În engleză felul ăsta de mâncare se cheamă stir-fried miced meat with cillies and basil.
Rețeta mi-a trimis-o Sorin pe mail, așa că nu știu de pe ce site a luat-o, pentru a-l da ca și referintă.
E super gustos, mie imi place tare mult.
Sunt prea obosită să traduc rețeta în românește, dau copy/paste la mailul lui Sorinică, poate o traduc mâine.

Iaca și rețeta:

Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)
Serves 2 

4   garlic cloves
4-10   bird’s eye chillies (scuds)
Good pinch   of salt
3-4 tbsp   vegetable oil
2   eggs
200 gm   coarsely minced beef
About 2 tbsp   fish sauce
Large pinch   of white sugar
¼ cup   stock or water
2   large handfuls of holy basil leaves
To serve:   chillies in fish sauce
Chillies in fish sauce
¼ cup   fish sauce
10-15   bird’s eye chillies (scuds), finely sliced
2   garlic cloves, finely sliced (optional but desirable)
1 tbsp   lime juice (optional)
Good pinch   of chopped coriander

1 For chillies in fish sauce, combine the fish sauce, chillies and garlic in a bowl and set aside. It keeps for some time – in fact it becomes richer and milder as it settles for a day. Make sure it is covered if you are making it in advance – and if the fish sauce evaporates, add an equivalent amount of water to refresh it. Just before serving, stir through the lime juice and coriander.
2 Coarsely chop the garlic with the chillies and salt.
3 Heat a well-seasoned wok over a high heat then turn down the heat and add 2 tablespoons of the oil. Crack in one of the eggs and fry gently, shuffling the egg to prevent it from sticking, until it has cooked to your preference – I like mine with a runny yolk but with crispy, frazzled edges. Spoon some of the hot oil over the egg to ensure the yolk cooks evenly. Carefully lift out the egg with a spatula and place it on a warmed plate, then fry the other egg. Keep the eggs warm while you cook the beef.
4 Add more oil – you’ll need about 4 tablespoons of oil all up in the wok. When the oil is hot, fry the garlic and chillies for a moment, but don’t let it colour. Add the beef and continue to stir-fry for a minute until just cooked. Season to taste with the fish sauce and sugar but be careful not to make it too salty.
5 Add the stock or water and simmer for a moment. Don’t let it boil or stew for too long, otherwise the meat will toughen and too much liquid will evaporate – there should be enough to form a sauce. Stir in the holy basil and as soon as it is wilted, remove from the heat. It should taste rich, hot, salty and spicy from the basil.
6 Serve on two plates with plenty of steamed jasmine rice, a fried egg on top and a bowl of chillies in fish sauce on the side.


Cu drag,
Mama lu’ Ana


Un gând despre “Carne tocată cu chilli și busuioc – specialitate thai

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