In Thailand, we usually have chili in fish sauce “nampula prik” for people to add to their dish to adjust the taste to their liking. It’s just combination of fish sauce, lime, and a lot of bird’s eye chilies. It’s simple and great.
That stuff is the shit. When I got back from Thailand I found some bird's eye chilies and fish sauce and that was the first thing I made... Served it on the side of some Pad Mama, it's just a flavor that sends you right back. Eating that stuff in the scorching heat, a nice Chang beer to compliment it, you just feel yourself sweating out all the bad stuff. Damn.
Hey Kenji! If you're looking for holy Basil, you might have some luck in Indian stores as we use it quite often too. We refer to it as "tulsi" if you do end up grocery shopping in an Indian store
Holy basil seeds are widely available online now, so if you have a sunny place to put a pot, then you can grow it. This summer, I bought a holy basil plant from Home Depot! Looks like availability might be improving. 🎉
Thanks for making this dish. This is my favourite Thai dish and my girlfriend introduced it to me. We are doing the long distance thing at the moment and I make this for myself every time I miss her.
Kenji, I can't thank you enough for publishing these cooking videos over the past few months! Your fun and easy going approach to cooking is such a breath of fresh air.
I literally hopped over to this vid after basically seeing a love letter from Babish to Kenji using Mac & Cheese as the pen and paper. What a time! Love both your channels!
dapjpshha I’m just patiently waiting for the day when I get the notification for the collab between these two bro! It has to happen..and the potential for a book crossover is insane! Imagine Kenji’s Every Night is Pizza Night read by Babish 🔥 🔥 🔥
My wife refers to the greens as marrungay leaves, from the Ilokos region of the Philippines. We frequently buy them and use them in Tinola, a Filipino soup that's made from a clear broth with chicken, garlic, ginger, fish sauce, chayote or green papaya, and the leaves. Very easy and satisfying on cold days. So cool to see you use them here!
This is my favorite dish. It was easily 50% of my calories during grad school. I even grew several varieties of basil and Thai chilies in my back yard just for my Gaprao. One difference is I've always used coconut oil, although apparently that may not but the best fat to use for health reasons. I also like to add sambal to my sauce. I'll make it tonight in your honor!
May I just say for many of us, it's SO nice seeing a new video from you--and Phad Kaprow, no less! I ate this every day for six months in Ubon, Thailand. It just never gets old!
You can sometimes buy holy basil in the frozen section at the asian grocery (it tastes weird to me) and you can also sometimes find holy basil plants at plant nurseries etc. I found one and tried growing it in my closet. It totally worked but made my room smell like dirt. My mother was not pleased haha
Oh my god. If anyone is wondering what that green is it's called murunga keerai in Tamil. It's the leaves of the murunga tree. The tree also produces a fruit that is very often added to sambars and curries. Called drumstick locally. Look it up, it's literally a giant stick like thing that's fun to play with. We literally have one in our garden!
@@deadfr0g it tastes even weirder. I love adding It to sambar for the floavour but hate eating the actual fruit. My family and apparently everyone else in South India seems to disagree with me coz they looooove these things
@@deadfr0g you have no idea how many epic battles I have fought with my brother with these things. Even now at 21 I duel my married 28 year old brother every time we buy these things.
Thank you for this! I have been making this dish regularly for the past couple of months. Managed to find a holy basil plant and it thrived on our little balcony throughout the summer here in Finland. My heartleft thanks for your wonderful channel! Watching your videos is always a positive, wholesome experience.
This is the best dish on this channel. Even followed loosely with a number of substitutions/adjusting the sauce to your preferences its fantastic. So good, so easy, and so fast.
If you're having trouble finding holy basil or don't have an Asian or South East Asian store near you it can also be found in Indian grocery stores/markets, it's called tulsi.
I've had this so many times and it's great. My mom is from Thailand and she has cooked this a lot, it's close to how she makes it. The only difference is that she doesn't crush the vegetables in the mortar and pestle and she doesn't use soy sauce and usually serve it on rice
Keens yea it’s weird I see soy sauce, rice wine vinegar and sesame oil in a lot of SE Asian dishes on TH-cam. I think it’s the thought that these are basic ingredients to make things “Asian”. But SE Asian countries don’t really use these in their cooking (do use dark/mushroom soy). Also chopsticks are not that common either, mostly fork and spoon in Thailand. The basic (not fancier ones) Thai restaurant stir fry sauce is fish sauce, loads of sugar, white vinegar and oyster sauce.
The recipe for a dish like this will be varied from place to place. For me, I will only use fish sauce, a really small amount of white pepper, and a pinch of sugar. Unless I make the crispy pork version then I will add oyster sauce and soy sauce.
Saw your interview with Adam Ragusea. I was so excited to hear you wrote a kids book. Going to be getting your book Every Night is Pizza Night for my kid since he loves pizza!
Funny how each thai family has their own version of any dish. My mum would either dry roast the shallots or leave it altogether, but add more garlic and birds eye chillies. Long beans would go in before the gra pao (holy basil). Her's would be a little smokey and on the dryer side of saucey, so a runny fried egg always accompanied every serving. I got a little curious earlier this year and even tried to twist the recipe into a dan dan mian-esque, pad gra pao with noodles.
I hope someone makes a compilation of all of the times you interact with your animals, it's just heartwarming! Thank you for making these videos, every one is great :)
Kenji, regardless of the platform over the years, I have always admired your pragmatic approach to all things culinary. Not to mention your courage in stir-frying in your bare feet! Keep up the good work!
I literally made the serious eats recipe for this yesterday! Came out great. I like to do about half a pound meat and half a pound mixed veggies, lightly stir-fried beforehand. So good!!
There is no veggies except for holy basil, chili and garlic in the traditional recipe. Here in thailand we dont add all that as it ruins all the flavor.
@@thekiddocook1554 Well I’m not in Thailand and I never claimed to have made the traditional recipe. I bet it’s extremely delicious, but that’s just how I like to make it for myself sometimes. I would never claim authenticity, I just know that I like it and I think it tastes pretty good. Also, the Thai restaurants around me usually serve theirs with onions and red and green peppers. Probably not traditional, but it’s what I’m used to. Plus, when I’m just cooking for one person I don’t have the energy to make separate dishes for meats and veggies, and I don’t want to just leave out the veggies and eat only meat. Not trying to discredit you at all, but I hope you can see that both versions of the dish are valid and can coexist, even if one isn’t super duper authentic. If adding those veggies doesn’t ruin the flavor for me, the person who’s eating it, who cares? Let’s just all enjoy some good food
Thank you for the intro differentiating the types of basil! So many people need to hear this because even Thai restaurants are not using kaprow when they label their food as such.
If I could choose, I would definitely use red chillis, the colour would pop out so good and make the dish look even more appetizing, and if you want some crunch, besides the fried egg, you could add some sliced cucumber, it helps freshen the dish up as well.
Ooh moringa greens! I love to eat them mixed into adai, which is this dosa type dish made with fermented green gram batter. Almost everywhere where I live you can see moringa indica trees growing, and the leaves are just there for the picking.
I'm thai and have been following your content for a while. Such a satisfied content as you're cooking my national dish XD. LOVE IT. Looking forward to more thai foods!
Dry basil would not work at all unfortunately, has to be fresh. Fresh thai basil (or regular italian basil, as a last resort for a different twist) are always better as substitutes.
voxombrae it’s not. wiki might state that it is interchangeably however if you actually taste both you’ll realize they’re completely different things. I suspect they are cultivars of each other, something that is cultivated over several plant generations for a specific flavor or trait.
The 3 Crabs fish sauce is really popular around here at the Vietnamese restaurants (believe it or not, the Huntsville, Alabama area has several), so that's what I cook with at home. I keep some Red Boat around for making dipping sauces or serving on cold/room temp dishes like larb, though. The smaller bottle is also more convenient for table use.
The place I learned about this dish from does that, but they also include diced birds eyes. They dice the beans the same size so you never know what kind of bite you're gonna get Also a fried egg on top
Hey Kenji! I was just talking to my girlfriend about how desperate we are to have basil pork again. BTW recently saw in my favorite banmian shop here in Shanghai a way to get that perfect egg; seperate white and yolk before frying, get that white super crispy, then throw yolk on at the end so as to get 100% runny yolk everytime!
A bit like Filipino Picadillo. Picadillo has more veggies in it. Carrots, potato sometimes peas. They like to add raisins for sweetness and sometimes pickles or olives for a delicious flavor profile. I love dishes like this because they are simpler and you can fix it fast rather than slow cooking a hunk of meat for hours. These types of dishes(Pad Kaprao or Picadillo) are especially delicious with white rice.
Moringa Olifeira is a superfood. Trees grow in my dad's backyard in Cebu. They use it by itself to make soup or with chicken tinalong manok/chicken soup.
Just made this for lunch with ground turkey because that's what I had on hand, it was delicious! I'm not a very good cook, so thank you for the great walk-through recipe! 👍😋
I lived in NYC in the late 1990's and found an amazing Thai Restaurant near Mulberry St. Their version of this dish had certain similarities to what Kenji is doing, however, there are major differences. Let me say this, the version that I am referring to was easily the best dish I have ever come across in any Thai restaurant at any time, anywhere. Often, I would go there with a group of friends and this was the dish that always disappeared first. As a result, I would always order a back up order with squid. Also incredible, just less popular. BTW, the name of the restaurant was "Thai Restaurant". I miss that place.
My local Vietnamese restaurant makes a dish very similar to this but with chicken and it is amazing. I'm looking forward to trying to make this at home.
Loved your mash up with Adam. I would love to see you and Marion collab. She’s amazing and I feel like you both have the most relaxing and chill videos.
J. Kenji López-Alt Marion has a channel on TH-cam called Marion’s Kitchen. Mostly Thai style dishes. Sometimes her mom comes on her channel and she is so sweet. I’ve learned a lot about cooking intuitively and with what you have from both of you and am so grateful.
This worked out really well, thank you. I've just modified slightly, after a few drinks, with minced/ground beef - 20% fat. This was all unintentional, but.. Was feeling lazy, so decided to spread mince on oven tray to brown. I thought I might turn it into a chilli. I also wanted to maximise oven time, so decided to cook some sausages, and also a few leftover potatoes. Then I thought...hmm...why not add some chilli con carne type spices to the beef: Cayenne, smoked paprika, oregano, thyme, garlic power, coarse black pepper and salt nb salt not needed, but didn't kill the dish..this is after the fact. So, all cooking away. I dunno..twenty mins. Turn the sausages and tats, and mix the mince. Took a quick sample and thought..hmm..I wonder what Kenji's sauce mix would do. So, did that, and put back into the oven for five mins or so. Turned sausages again, took a quick taste and wow. Then thought...oh yeah...basil...didn't have any, so added half tablespoon of cheap pesto. Put back in oven, turned off and let residual heat brown the sausages and finish off the potatoes. Bloody lovely. Maybe a full tablespoon of pesto, but this worked out brilliantly. Sausages cooked nicely too, and so a flash freeze for future use. Potatoes not so great re: crispy, but cooked through to a nice texture. Not a bad effort considering the bottle of cheap Malbec that preceded the cooking. That sauce mix is excellent.
Aloha Kenji... re moringa, which is called marunggay in Ilocano (the Filipino language my family speaks) is great in chicken tinola. it's the soup someone else mentioned his wife makes. My family's version is pressure cooked whole chicken parts in a patis and ginger broth with green papaya chunks (or opo squash) and marunggay leaves, plucked from the woody stems, which are added just when the soup is done. Marunggay grows easily here in Hawaii so it's very easy to get. It's also delicious in balatong, a Filipino mung bean soup/stew. Hope you'll try either recipe someday. 🙂
I just made a video about “pad krapow “ on my channel and this is 95% spot on ! Great job as always Kenji. So, there are two things that I would change in this recipe. The first is that we don’t really use shallot in pad krapow in Thailand. If we need more sweetness, we just add in some sugar. The second is that I understand that the Vietnamese fish sauce is a lot more intense than the Thai fish sauce. So, you might want to reduce that by half if you are not used to the fishy flavor.
Yeah it’s fine. Red Boat is great but $$$. Use it as a table sauce mostly. Squid is a little better than three crabs and about the same price. Tiparos is good too. It’s especially strong and dark and pungent if you like that. I think Golden Boy is one of the mildest if you prefer milder flavor (I don’t, but Cook’s Illustrated recommends it, as their panels almost always end up picking the mildest brands when it comes to anything funky)
@@JKenjiLopezAlt I've been using Thai Kitchen. I grow Thai basil pretty easily here in Philly. I usually spend about 5 weeks in Bangkok each summer for work and this was my street food breakfast every day for about US $1.50. Italian basil makes it an entirely different dish. Plus, the lady on Sukhumvit Soi 15 across from NIST added green beans, which I also do at home.
The dark soy is normally thai dark soy, siu-dahm. It's kind of thicker than chinese dark soy and has palm sugar molasses added so it has a sweet smell but not such a sweet taste. To me it's what makes the dish smell/taste right... plus.. youve GOT to have a fried egg with it - glad to see the batman refresh! :)
Kenji, a friend of mine that’s 1/2 Vietnamese said her dad always told her to get the 3 crab brand of fish sauce cause that’s the “good stuff”. You said it’s not the best when you just used it in this video. Soooo.... what is the best, I’ve never been a fan of fish sauce but us, but I don’t omit it from recipes.
12:46 As a half-filipino, I grew up eating almost all dishes with a spoon and fork in that manner. If things are tender enough, just cut with the edge of the spoon. No need for a knife!
Oh yeah! I had a similar dish done that way with pork belly, thousand year eggs, and crispy fried basil under a highway overpass in Bangkok a few years ago!
Krapao is easy to grow from the many seeds it produces. If you can find some fresh at market, it will likely include many seed laden sprig tips. If planted in a container, it requires regular watering, and of course, sunshine, but once it develops it’s almost like a small bush with a fairly thick stalk. It reproduces itself if planted outdoors and seems to grow in any typical soil; whether enriched or stressed. Once it is established it’s a pretty durable plant. Usually fairly small, many 30cm tall or so, but I’ve seen large bushes of it on roadsides. I think using what you have on hand is fundamental to cooking, but there’s such a big diff between krapao and Thai sweet basil that you can not really call anything made without krapao “pad krapao”. It’s not just the flavors that are so completely different, krapao has a level of heat it adds to a stirfry. It’s just utterly different. There’s nothing I can think of to compare it with among western herbs. If you’ve never eaten it, it’s recommended you fix that. Pad krapao is one of the basics of Thai cuisine, has a unique flavor, and is a really simple preparation. This is why it’s so popular. If you go to a Thai food shop it will be on the menu. If it’s not you can ask for it. It’s a can do anywhere (in Thailand).
he's always posting vids that are basically 3 ingredients. refined carbs of some kind cheese of some kind eggs. This video mixes it up a bit and I love it
Made this tonight, only subbed monkfruit for the sugar to keep it low sugar. I did have Bird Chilies, and I used 7. I forgot that you don't get burned by a bird chili until about 2 seconds after swallowing... wasn't like it was super hot but it was definitely a creeper.
Kenji - am sure your followers would love a potential 'Pantry Staple tour' and 'Cooks Gardening tips' - no need over produce it - strap that head cam on and take us on a tour for tips? Love your work, and even moreso in recent years been impressed by you as a human being! Cheers - G
egg protein can be real sticky. Thai keep the pan moving and ladle the oil with a metal spatula. another great video, my absolutely new go to for meal ideas.
One of the things I love most about your chanel, "Usually you'd want to use X, but I have Y right now, so I am using Y"...
It ‘s more common than not so yeah these videos are very real. I substitute constantly.
In Thailand, we usually have chili in fish sauce “nampula prik” for people to add to their dish to adjust the taste to their liking. It’s just combination of fish sauce, lime, and a lot of bird’s eye chilies. It’s simple and great.
That stuff with some steak, sticky rice and herbs is heavenly!
Rob G it’s Namm Pla. Just correcting.
Rob G.......and a fried egg.
That stuff is the shit. When I got back from Thailand I found some bird's eye chilies and fish sauce and that was the first thing I made... Served it on the side of some Pad Mama, it's just a flavor that sends you right back. Eating that stuff in the scorching heat, a nice Chang beer to compliment it, you just feel yourself sweating out all the bad stuff. Damn.
I call it Prik nam pla. good with everything. and yes must add khai
Hey Kenji! If you're looking for holy Basil, you might have some luck in Indian stores as we use it quite often too. We refer to it as "tulsi" if you do end up grocery shopping in an Indian store
There's that great song "24 hours from Tulsi". 😉
Holy basil seeds are widely available online now, so if you have a sunny place to put a pot, then you can grow it. This summer, I bought a holy basil plant from Home Depot! Looks like availability might be improving. 🎉
I can't decide between this and Pad Se Ew for my favorite dish. I guess it's a Thai.
ba-dum crash
Ew.
Alright dadddddddddd I get it.
I’m not your dad. He went out for a pack of cigarettes seven years ago.
@@The2012Attack
Me: Thai food puns are pretty rad, huh dad?
Dad: Rad? Na.
Thanks for making this dish. This is my favourite Thai dish and my girlfriend introduced it to me. We are doing the long distance thing at the moment and I make this for myself every time I miss her.
haha mee too, i love kua gling too. BUT my girlfriend would attack me if i used that nam pla brand
Kenji, I can't thank you enough for publishing these cooking videos over the past few months! Your fun and easy going approach to cooking is such a breath of fresh air.
I literally hopped over to this vid after basically seeing a love letter from Babish to Kenji using Mac & Cheese as the pen and paper. What a time! Love both your channels!
Broo same. Exactly sammeee!!!
dapjpshha I’m just patiently waiting for the day when I get the notification for the collab between these two bro! It has to happen..and the potential for a book crossover is insane! Imagine Kenji’s Every Night is Pizza Night read by Babish 🔥 🔥 🔥
Small world
@@joneljustbecause That would be lovely. Since both of them are so charitable maybe they can do something great with such a collaboration.
You literally hopped?
My wife refers to the greens as marrungay leaves, from the Ilokos region of the Philippines. We frequently buy them and use them in Tinola, a Filipino soup that's made from a clear broth with chicken, garlic, ginger, fish sauce, chayote or green papaya, and the leaves. Very easy and satisfying on cold days. So cool to see you use them here!
Thank you Chef J Kenji Lopez Alt for always teaching us the small things while teaching how to make each meal. You are one of TH-cam's gems.
This is my favorite dish. It was easily 50% of my calories during grad school. I even grew several varieties of basil and Thai chilies in my back yard just for my Gaprao. One difference is I've always used coconut oil, although apparently that may not but the best fat to use for health reasons. I also like to add sambal to my sauce. I'll make it tonight in your honor!
Stfu
Coconut oil is healthy
May I just say for many of us, it's SO nice seeing a new video from you--and Phad Kaprow, no less! I ate this every day for six months in Ubon, Thailand. It just never gets old!
You can sometimes buy holy basil in the frozen section at the asian grocery (it tastes weird to me) and you can also sometimes find holy basil plants at plant nurseries etc. I found one and tried growing it in my closet. It totally worked but made my room smell like dirt. My mother was not pleased haha
Oh my god. If anyone is wondering what that green is it's called murunga keerai in Tamil. It's the leaves of the murunga tree. The tree also produces a fruit that is very often added to sambars and curries. Called drumstick locally. Look it up, it's literally a giant stick like thing that's fun to play with. We literally have one in our garden!
Haha, it sounded so weird I had to look up photos. What an interesting fruit!
@@deadfr0g it tastes even weirder. I love adding It to sambar for the floavour but hate eating the actual fruit. My family and apparently everyone else in South India seems to disagree with me coz they looooove these things
Not gonna lie, the first two things I thought were:
1) “I wonder what it tastes like,”
and
2) “SWORD FIGHTS!”
@@deadfr0g you have no idea how many epic battles I have fought with my brother with these things. Even now at 21 I duel my married 28 year old brother every time we buy these things.
Wait.. isnt holy basil tulsi? Or am i getting this wrong?
Thank you for this! I have been making this dish regularly for the past couple of months. Managed to find a holy basil plant and it thrived on our little balcony throughout the summer here in Finland.
My heartleft thanks for your wonderful channel! Watching your videos is always a positive, wholesome experience.
Kenji you dont know how much i enjoyed your talk with Adam. Great Work!
This is the best dish on this channel. Even followed loosely with a number of substitutions/adjusting the sauce to your preferences its fantastic. So good, so easy, and so fast.
If you're having trouble finding holy basil or don't have an Asian or South East Asian store near you it can also be found in Indian grocery stores/markets, it's called tulsi.
I've had this so many times and it's great. My mom is from Thailand and she has cooked this a lot, it's close to how she makes it. The only difference is that she doesn't crush the vegetables in the mortar and pestle and she doesn't use soy sauce and usually serve it on rice
Keens yea it’s weird I see soy sauce, rice wine vinegar and sesame oil in a lot of SE Asian dishes on TH-cam. I think it’s the thought that these are basic ingredients to make things “Asian”. But SE Asian countries don’t really use these in their cooking (do use dark/mushroom soy). Also chopsticks are not that common either, mostly fork and spoon in Thailand. The basic (not fancier ones) Thai restaurant stir fry sauce is fish sauce, loads of sugar, white vinegar and oyster sauce.
The recipe for a dish like this will be varied from place to place. For me, I will only use fish sauce, a really small amount of white pepper, and a pinch of sugar. Unless I make the crispy pork version then I will add oyster sauce and soy sauce.
Saw your interview with Adam Ragusea. I was so excited to hear you wrote a kids book. Going to be getting your book Every Night is Pizza Night for my kid since he loves pizza!
Thanks for all you do, Kenji. You've resparked a passion for cooking in me. My kitchen is smelling wonderful these days. Much appreciated.
Funny how each thai family has their own version of any dish. My mum would either dry roast the shallots or leave it altogether, but add more garlic and birds eye chillies. Long beans would go in before the gra pao (holy basil). Her's would be a little smokey and on the dryer side of saucey, so a runny fried egg always accompanied every serving.
I got a little curious earlier this year and even tried to twist the recipe into a dan dan mian-esque, pad gra pao with noodles.
It's like almost every dishes in the world. There are the standard version and then there's a mom version.
I think your adaptability to ingredients and tools is my favorite thing about these videos. Really great!
I hope someone makes a compilation of all of the times you interact with your animals, it's just heartwarming! Thank you for making these videos, every one is great :)
Kenji, regardless of the platform over the years, I have always admired your pragmatic approach to all things culinary. Not to mention your courage in stir-frying in your bare feet! Keep up the good work!
Jamon is becoming my new favorite. He’s too cute.
Could be hamon, the cloud like pattern in the differential tempering of a Japanese sword blade?
@@ehtikhet jamón means pork in spanish so it's probably that
I literally made the serious eats recipe for this yesterday! Came out great. I like to do about half a pound meat and half a pound mixed veggies, lightly stir-fried beforehand. So good!!
Exact same! I made it with skirt steak and a ton of Thai basil that was overflowing in my garden. So gooood! 😍
There is no veggies except for holy basil, chili and garlic in the traditional recipe. Here in thailand we dont add all that as it ruins all the flavor.
@@thekiddocook1554 Well I’m not in Thailand and I never claimed to have made the traditional recipe. I bet it’s extremely delicious, but that’s just how I like to make it for myself sometimes. I would never claim authenticity, I just know that I like it and I think it tastes pretty good. Also, the Thai restaurants around me usually serve theirs with onions and red and green peppers. Probably not traditional, but it’s what I’m used to. Plus, when I’m just cooking for one person I don’t have the energy to make separate dishes for meats and veggies, and I don’t want to just leave out the veggies and eat only meat. Not trying to discredit you at all, but I hope you can see that both versions of the dish are valid and can coexist, even if one isn’t super duper authentic. If adding those veggies doesn’t ruin the flavor for me, the person who’s eating it, who cares? Let’s just all enjoy some good food
Yay! Always loved this dish and appreciate use of more readily available Italian basil.
I didn’t realize shesimmers was by a Thai person! I often look at her recipes and sorta mash them up with what my mom recommends. Thanks Kenji!
Feeding his dogs is the most satisfying part of his videos
Kenji, you are the coolest. Your videos are so comforting and have helped me find a passion for cooking. Congrats on 1 million, you deserve it!
I’ve made this several times over the past year. It very simple to make, and very delicious!
Great that you mention Leela in the description! I've enjoyed her videos for Thai recipes.
Kenji you know your stuff when it comes to Oyster sauce. As a Hong Konger I am proud that you are using Lee Kum Kee.
Thank you for the intro differentiating the types of basil! So many people need to hear this because even Thai restaurants are not using kaprow when they label their food as such.
Kenji: goes to yard door
Shabu: *my time has come*
If I could choose, I would definitely use red chillis, the colour would pop out so good and make the dish look even more appetizing, and if you want some crunch, besides the fried egg, you could add some sliced cucumber, it helps freshen the dish up as well.
Ooh moringa greens! I love to eat them mixed into adai, which is this dosa type dish made with fermented green gram batter. Almost everywhere where I live you can see moringa indica trees growing, and the leaves are just there for the picking.
The "pods" are really nice too, cooked into curries all the time in south indian cusine
@@seshpenguin oh yeah, sambar or vetthakozhambu more often. Eating them is an art unto itself.
I've always loved eating this dish and tonight I followed your recipe and made it for the first time! So tasty!! Thanks!
Thanks Mr. Kenji. I love your recipes. Been following for a few years and I've loved every meal. Have a great day, thanks a million!
Finally a COVID kitchen that looks like a real kitchen and not a kitchen showroom! Love it!
Thank you for the post... in the light of current events it's like a breath of fresh pork.
I made this last night with 2 cayenne chilies. It was sooooo good! Thanks for sharing with us!
I'm thai and have been following your content for a while. Such a satisfied content as you're cooking my national dish XD. LOVE IT. Looking forward to more thai foods!
Whenever a video starts with half a dozen garlic and a green chili you know you have to keep watching
I believe holy basil is "Tulsi" in the Indian subcontinent. Indian stores might have dry tulsi in the US.
Dry basil would not work at all unfortunately, has to be fresh. Fresh thai basil (or regular italian basil, as a last resort for a different twist) are always better as substitutes.
Nah tulsi is not holy basil, totally different
@@razultull no, holy basil literally is tulsi.
voxombrae it’s not. wiki might state that it is interchangeably however if you actually taste both you’ll realize they’re completely different things. I suspect they are cultivars of each other, something that is cultivated over several plant generations for a specific flavor or trait.
@@mattffleague6041 Any chance the farmer got confused and sold you "Holy Herb" (Verbena officinalis) instead of "Holy Basil" (Ocimum tenuiflorum)?
The 3 Crabs fish sauce is really popular around here at the Vietnamese restaurants (believe it or not, the Huntsville, Alabama area has several), so that's what I cook with at home. I keep some Red Boat around for making dipping sauces or serving on cold/room temp dishes like larb, though. The smaller bottle is also more convenient for table use.
I love seeing your pups hanging with you
I always include diced long beans in mine. Those long beans on your table look so fresh compared to what I can get.
The place I learned about this dish from does that, but they also include diced birds eyes. They dice the beans the same size so you never know what kind of bite you're gonna get
Also a fried egg on top
in thailand, this is illegal.
@@1111nui Yep... but sadly people still do it from time to time. #NoLongBeanInKaprao
@@kaizerkoala Nothing sad about it, it tastes good and adds a nice vegetal crunch to the dish.
Kenji, I would love to see you do one of these POVs making Thai curry starting with the paste in the M&P! Looking forward to more!
I just made this tonight and became the family hero. Thanks!
Babish mentioned you, a new wave of kenji subs is going to come in. The more the merrier!
I love what you're doing. Please never stop making videos!
You have to have egg on it! Its a must! also all thai condiments like nam pla prik or chillis in vinegare are so good on this.
I genuinely appreciate you. Simply put.
For anyone curious, Red Boat 40* is one of the best fish sauces out there.
Hey Kenji! I was just talking to my girlfriend about how desperate we are to have basil pork again. BTW recently saw in my favorite banmian shop here in Shanghai a way to get that perfect egg; seperate white and yolk before frying, get that white super crispy, then throw yolk on at the end so as to get 100% runny yolk everytime!
you should do a playlist on comparisons of grocery store ingredients and lesser known ingredients that everyone should know
crispy egg with that slightly broken yolk made my day. thanks for being real with us Kenji!
A bit like Filipino Picadillo. Picadillo has more veggies in it. Carrots, potato sometimes peas. They like to add raisins for sweetness and sometimes pickles or olives for a delicious flavor profile.
I love dishes like this because they are simpler and you can fix it fast rather than slow cooking a hunk of meat for hours. These types of dishes(Pad Kaprao or Picadillo) are especially delicious with white rice.
Moringa Olifeira is a superfood. Trees grow in my dad's backyard in Cebu. They use it by itself to make soup or with chicken tinalong manok/chicken soup.
Just made this for lunch with ground turkey because that's what I had on hand, it was delicious! I'm not a very good cook, so thank you for the great walk-through recipe! 👍😋
Love this twist on cooking videos. THANK YOU for making my favorite dish
I lived in NYC in the late 1990's and found an amazing Thai Restaurant near Mulberry St. Their version of this dish had certain similarities to what Kenji is doing, however, there are major differences. Let me say this, the version that I am referring to was easily the best dish I have ever come across in any Thai restaurant at any time, anywhere. Often, I would go there with a group of friends and this was the dish that always disappeared first. As a result, I would always order a back up order with squid. Also incredible, just less popular. BTW, the name of the restaurant was "Thai Restaurant". I miss that place.
My local Vietnamese restaurant makes a dish very similar to this but with chicken and it is amazing. I'm looking forward to trying to make this at home.
Loved your mash up with Adam. I would love to see you and Marion collab. She’s amazing and I feel like you both have the most relaxing and chill videos.
Who’s Marion?
J. Kenji López-Alt Marion has a channel on TH-cam called Marion’s Kitchen. Mostly Thai style dishes. Sometimes her mom comes on her channel and she is so sweet. I’ve learned a lot about cooking intuitively and with what you have from both of you and am so grateful.
This worked out really well, thank you. I've just modified slightly, after a few drinks, with minced/ground beef - 20% fat. This was all unintentional, but..
Was feeling lazy, so decided to spread mince on oven tray to brown. I thought I might turn it into a chilli. I also wanted to maximise oven time, so decided to cook some sausages, and also a few leftover potatoes.
Then I thought...hmm...why not add some chilli con carne type spices to the beef: Cayenne, smoked paprika, oregano, thyme, garlic power, coarse black pepper and salt nb salt not needed, but didn't kill the dish..this is after the fact.
So, all cooking away. I dunno..twenty mins. Turn the sausages and tats, and mix the mince. Took a quick sample and thought..hmm..I wonder what Kenji's sauce mix would do. So, did that, and put back into the oven for five mins or so. Turned sausages again, took a quick taste and wow. Then thought...oh yeah...basil...didn't have any, so added half tablespoon of cheap pesto. Put back in oven, turned off and let residual heat brown the sausages and finish off the potatoes.
Bloody lovely. Maybe a full tablespoon of pesto, but this worked out brilliantly. Sausages cooked nicely too, and so a flash freeze for future use. Potatoes not so great re: crispy, but cooked through to a nice texture. Not a bad effort considering the bottle of cheap Malbec that preceded the cooking. That sauce mix is excellent.
Great dish: quick and tasty.
Love the wok-cam!
I love to watch you cook and chop stuff. That looks awesome!
**adjusts glasses**
If this is is a pork dish, then why is there “‘moo” in the name?
Coincidentally, "Moo" (หมู) means pig in thai :D
Pitiphat Pitawanik how ironic 😆
@@dylans.6400 Not really.
@@freeshlavacadoo I'm aware, I speak Thai.
I was referring to the fact that it isn't ironic.
@@nikolai3620 yes it actually is, it's situational irony.
Wow! I am going to cook this on Saturday . Thank you Chef! Love your show!
Aloha Kenji... re moringa, which is called marunggay in Ilocano (the Filipino language my family speaks) is great in chicken tinola. it's the soup someone else mentioned his wife makes. My family's version is pressure cooked whole chicken parts in a patis and ginger broth with green papaya chunks (or opo squash) and marunggay leaves, plucked from the woody stems, which are added just when the soup is done. Marunggay grows easily here in Hawaii so it's very easy to get. It's also delicious in balatong, a Filipino mung bean soup/stew. Hope you'll try either recipe someday. 🙂
I just made a video about “pad krapow “ on my channel and this is 95% spot on ! Great job as always Kenji. So, there are two things that I would change in this recipe. The first is that we don’t really use shallot in pad krapow in Thailand. If we need more sweetness, we just add in some sugar. The second is that I understand that the Vietnamese fish sauce is a lot more intense than the Thai fish sauce. So, you might want to reduce that by half if you are not used to the fishy flavor.
Add 2-3 chillii or more . It's just right. Stir-fry chilli with garlic. It has a unique smell that is unique of Pad-Kapao .
Which brand of fish sauce do you recommend? Three Crabs is the one I use, and it's generally fine.
Yeah it’s fine. Red Boat is great but $$$. Use it as a table sauce mostly. Squid is a little better than three crabs and about the same price. Tiparos is good too. It’s especially strong and dark and pungent if you like that. I think Golden Boy is one of the mildest if you prefer milder flavor (I don’t, but Cook’s Illustrated recommends it, as their panels almost always end up picking the mildest brands when it comes to anything funky)
@@JKenjiLopezAlt I've been using Thai Kitchen. I grow Thai basil pretty easily here in Philly. I usually spend about 5 weeks in Bangkok each summer for work and this was my street food breakfast every day for about US $1.50. Italian basil makes it an entirely different dish. Plus, the lady on Sukhumvit Soi 15 across from NIST added green beans, which I also do at home.
The dark soy is normally thai dark soy, siu-dahm. It's kind of thicker than chinese dark soy and has palm sugar molasses added so it has a sweet smell but not such a sweet taste. To me it's what makes the dish smell/taste right... plus.. youve GOT to have a fried egg with it - glad to see the batman refresh! :)
Kenji, a friend of mine that’s 1/2 Vietnamese said her dad always told her to get the 3 crab brand of fish sauce cause that’s the “good stuff”. You said it’s not the best when you just used it in this video. Soooo.... what is the best, I’ve never been a fan of fish sauce but us, but I don’t omit it from recipes.
I'm told Holy Basil is also known as Tulsi, and is much easier to find that way in the US. I've not yet verified that. :)
Kenji is back. 🥰
Love the bonus episode at the end
12:46 As a half-filipino, I grew up eating almost all dishes with a spoon and fork in that manner. If things are tender enough, just cut with the edge of the spoon. No need for a knife!
this goes super well with culantro, i think even better than basil.
kenji, if you read this try frying up 1/2 of the basil at the start and then deep frying the other half and using it as a garnish
Oh yeah! I had a similar dish done that way with pork belly, thousand year eggs, and crispy fried basil under a highway overpass in Bangkok a few years ago!
Pretty much my favorite thing I had in Thailand but for some reason never thought about doing it at home. Time to change that I suppose.
Krapao is easy to grow from the many seeds it produces. If you can find some fresh at market, it will likely include many seed laden sprig tips. If planted in a container, it requires regular watering, and of course, sunshine, but once it develops it’s almost like a small bush with a fairly thick stalk. It reproduces itself if planted outdoors and seems to grow in any typical soil; whether enriched or stressed. Once it is established it’s a pretty durable plant. Usually fairly small, many 30cm tall or so, but I’ve seen large bushes of it on roadsides.
I think using what you have on hand is fundamental to cooking, but there’s such a big diff between krapao and Thai sweet basil that you can not really call anything made without krapao “pad krapao”. It’s not just the flavors that are so completely different, krapao has a level of heat it adds to a stirfry. It’s just utterly different. There’s nothing I can think of to compare it with among western herbs. If you’ve never eaten it, it’s recommended you fix that. Pad krapao is one of the basics of Thai cuisine, has a unique flavor, and is a really simple preparation. This is why it’s so popular. If you go to a Thai food shop it will be on the menu. If it’s not you can ask for it. It’s a can do anywhere (in Thailand).
I just made this and it turned out great. At first I thought it would be too salty with all those soy sauce but it wasn’t at all.
4 second glug = a tablespoon.... quartersecond glug = half a tablespoon.
Honestly my favorite part of cooking videos.
Just made this with shrimp and it’s delicious!!! Eating it now!
he's always posting vids that are basically 3 ingredients.
refined carbs of some kind
cheese of some kind
eggs.
This video mixes it up a bit and I love it
I like this dish best by far - most reminiscent of Chiang Mai - with Thai basil.
I know the obligatory "where did you get" question but I would LOVE to know where to get a mortar and pestle that size. Mind sharing?
Made this tonight, only subbed monkfruit for the sugar to keep it low sugar. I did have Bird Chilies, and I used 7. I forgot that you don't get burned by a bird chili until about 2 seconds after swallowing... wasn't like it was super hot but it was definitely a creeper.
Like the energy and the info. A good cooking show, Kenji!
Those egg yolks are so orange. Beautiful.
Love you channel. If you want to substitute the sauces with vegetarian options, what do you suggest?
Thank you for all you do Kenji!
Kenji - am sure your followers would love a potential 'Pantry Staple tour' and 'Cooks Gardening tips' - no need over produce it - strap that head cam on and take us on a tour for tips? Love your work, and even moreso in recent years been impressed by you as a human being! Cheers - G
love the recipe and the alternatives for all the difficult to find ingredients! Also love your shar pei!! I grew up with them and they are so sweet!
egg protein can be real sticky. Thai keep the pan moving and ladle the oil with a metal spatula. another great video, my absolutely new go to for meal ideas.
omg this is literally my favorite food thing
thank you so much
Absolutely love all these recipes kenji. Keep it up!