Thai Hot & Spicy Minced Meat

泰式香辣肉碎


猪肉碎-400g
九层塔-1把
小辣椒-8条
黑酱油- 半汤匙
蒜茸-半汤匙
鱼露 -2汤匙
香茅-1支(切碎)
长豆-5条(切粒)
幼糖 -1茶匙
黑胡椒粉- 适量
清水-4汤匙
腌料
鱼露-1汤匙
胡椒粉-少许
做法
1)肉碎加入腌料，腌1小时。
2)热油锅，爆香蒜茸，香茅加入肉碎炒至松散，加入切碎的小辣椒，长豆翻炒，加入清水和鱼露及幼糖调味，焖煮一会，加入黑酱油和九层塔炒均匀，即可。

Portion for 2 people

400g minced pork

15 basil leaves

8 hot bird chilli (the hotter the better) cut into quarters with seed

2 cloves crushed and cut garlic

1/2 tablespoon soy sauce

2 tablespoon fish sauce (can be replaced with balsamic vinegar if you don't have)

1 lemongrass chopped fine

5-8 long beans (depending on how much you like it) cut into small pieces 1/2 inch

1 teaspoon castor sugar (or white sugar)

black pepper (to taste)

4 tablespoon water

Pork Marination

1 tablespoon fish sauce (or balsamic vinegar)

2 teaspoon white pepper

use these to marinate the minced pork for one hour in the fridge before cooking

Cooking Method

Heat up the wok (if don't have then a pan would suffice), high heat

Brown the garlic

Put in minced meat and lemongrass and start breaking the meat up and stirring for 2 minutes

Add in chili and beans, stir fry for 2 minutes

Add in water, fish sauce and sugar, stir fry for 2 minutes

Cover the wok for 5 minutes with low heat

Open cover, add in soy sauce and basil leaves, stir fry for 1-2 minutes (with high heat if there is has too much sauce to reduce it to minimum)

Serve
Location: Ipoh, Perak, Malaysia

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