Thai Basil Pork (Pad Ka-Prao Moo) | Kenji's Cooking Show
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- เผยแพร่เมื่อ 27 มิ.ย. 2024
- A classic Thai street food. Super simple stir-fry that takes under 15 minutes start to finish.
Here's my friend Leela's original recipe: shesimmers.com/2012/05/pad-ka...
You can get her books here:
Simple Thai Food: www.amazon.com/Simple-Thai-Fo...
Flavors of the Southeast Asian Grill: www.amazon.com/Flavors-Southe...
Bangkok: Recipes and Stories from the Heart of Thailand: www.amazon.com/Bangkok-Recipe... - แนวปฏิบัติและการใช้ชีวิต
![[UNCUT] ฝันรักห้วงนิทรา | EP.8 (4/4)](http://i.ytimg.com/vi/RDYJYiDwsj0/mqdefault.jpg)
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
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.
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". 😉
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
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?
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.
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 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.
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!
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
Kenji you dont know how much i enjoyed your talk with Adam. Great Work!
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!
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.
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.
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 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.
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
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
Yay! Always loved this dish and appreciate use of more readily available Italian basil.
Babish mentioned you, a new wave of kenji subs is going to come in. The more the merrier!
Kenji: goes to yard door
Shabu: *my time has come*
Feeding his dogs is the most satisfying part of his videos
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.
Whenever a video starts with half a dozen garlic and a green chili you know you have to keep watching
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 :)
I think your adaptability to ingredients and tools is my favorite thing about these videos. Really great!
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.
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!
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.
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!
Love this twist on cooking videos. THANK YOU for making my favorite dish
Great that you mention Leela in the description! I've enjoyed her videos for Thai recipes.
Thank you for all you do Kenji!
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!
I’ve made this several times over the past year. It very simple to make, and very delicious!
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 genuinely appreciate you. Simply put.
Thank you for the post... in the light of current events it's like a breath of fresh pork.
"How egg-slent this wok is" love the no reaction dad jokes
I've always loved eating this dish and tonight I followed your recipe and made it for the first time! So tasty!! Thanks!
I love what you're doing. Please never stop making videos!
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 made this last night with 2 cayenne chilies. It was sooooo good! Thanks for sharing with us!
Wow! I am going to cook this on Saturday . Thank you Chef! Love your show!
I love seeing your pups hanging with you
omg this is literally my favorite food thing
thank you so much
One of our household favorites!!!
Absolutely love all these recipes kenji. Keep it up!
Finally a COVID kitchen that looks like a real kitchen and not a kitchen showroom! Love it!
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!
I love to watch you cook and chop stuff. That looks awesome!
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
crispy egg with that slightly broken yolk made my day. thanks for being real with us Kenji!
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.
**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.
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 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!
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.
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.
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.
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.
Great dish: quick and tasty.
Love the wok-cam!
Just made this with shrimp and it’s delicious!!! Eating it now!
Like the energy and the info. A good cooking show, Kenji!
I just made this tonight and became the family hero. Thanks!
Love the bonus episode at the end
My favourite dish, suffice to say I'm drooling
Looks delicious as always Kenji!
For anyone curious, Red Boat 40* is one of the best fish sauces out there.
"I do make my daughter sit though" loooool
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)?
Kenji is back. 🥰
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.
10/10 will try it! Thanks for the recipe 😺
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. :)
Babish basically looks at you the way shabu does. Great seeing your co lab with Adam, you should totally do more!
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 .
Love your cooking
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.
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.
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.
so glad kenji is baaaaack!!!!
Awesome video! One of my favs.
I like to use lettuce wraps with a bed of 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.
This has been a staple of mine since college! Always the chicken version though (pad kra pao gai). Can't have it without the oyster sauce.
Yes :D I was craving some Kenji
this goes super well with culantro, i think even better than basil.
Looks delicious!
Those egg yolks are so orange. Beautiful.
So glad I found your channel 👍🏻👍🏻
My Indian co-worker mentioned that her Hindu (?) temple sells Holy Basil/Tulsi plants, so might be a place to try.
That over rice, with a fried egg is the bomb. I haven't had that in a while.
You are so phenomenal! Thank you so much, your videos rule! Please consider doing a pad kee mao while you're on your thai kick! I'd love to see your version.
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.
This is a great video, thanks for sharing
4 second glug = a tablespoon.... quartersecond glug = half a tablespoon.
Honestly my favorite part of cooking videos.
you should do a playlist on comparisons of grocery store ingredients and lesser known ingredients that everyone should know
I like this dish best by far - most reminiscent of Chiang Mai - with Thai basil.