Pad Kra Pao

Ingredients for 2 servings:

• 150 g jasmine rice or basmati
• Salt
• 1 shallot(s)
• 3 garlic cloves
• 2 tbsp soy sauce, light
• 1 tbsp soy sauce, dark
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 tsp sambal oelek
• 1 tbsp sesame oil
• 2 chili peppers, red
• 400 g minced meat, mixed
• 2 tbsp vegetable oil or butter
• 1 tsp chili paste, crunchy
• 2 eggs
• 1 handful of bean sprouts
• 1 handful of peanuts, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the rice thoroughly and cook in lightly salted water. Finely chop the shallot and garlic and set aside. In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, sambal oelek, sesame oil, and a finely chopped chili pepper and set aside. Crush the garlic with the second chili pepper in a mortar and pestle and grind to a slightly chunky paste. In a hot pan, brown the minced meat with the vegetable oil or butter. Once it develops a roasting aroma, add the garlic chili paste and fry briefly. Cook the eggs in a separate pan. Stir the crunchy chili paste into the minced meat and then mix with the sauce mix. Arrange the rice on a plate, add the minced meat, and garnish with a fried egg per serving. Tip: As a variation on the traditional recipe, bean sprouts and chopped peanuts can be used for garnishing.