Heat some oil in a wok, then sauté 6 cloves minced garlic and 5 thinly sliced shallots on medium-high heat. When fragrant, add 1.5 lb minced pork. Once pork loses its pink color, add 6 bird’s eye chilies (chopped). Then add 2 Tbsp oyster sauce and fish sauce as well as 1 tsp each soy sauce and brown sugar, coating pork evenly. Add 1.5 cups Thai sweet basil (bai horapa) and cook on medium heat until basil is wilted. If desired, separately fry 1-2 eggs sunny side up (this was how Amy and I had it at Bua Thai restaurant in Dupont). Serve with jasmine rice. This recipe is from The Asian Grandmothers Cookbook by Patricia Tanumihardja. (Sept. 2014)
Cooking Adventures 