Thursday, December 28, 2006

Linguine vongole

Linguine vongole (as side-dish, serves 2)
-4-6oz linguine (this is a side dish, thus this pasta quantity)
-1lb of manila clams (tips on cleaning clams in which I did step 1. and 2.)
-1 stalks of scallion/spring onions, cut into small pieces
-2tsp crush ginger
-2 cloves garlic, chopped finely
-1tbsp olive oil
-2 cups Shaoxing wine
-1tsp sesame oil
-dashes of black pepper
-pinches of red pepper chilli flakes

1.Cook the pasta in salted boiling water until al dente
2.Meanwhile, heat up Corningware pot with 1tbsp olive oil on medium heat
3.Stir fry ginger and garlic till fragrant
4.Add in the clams, Shaoxing wine, then let it cook and simmer, covered, for 3-5mins
5.Add in scallions, sesame oil, black pepper, chilli flakes, cook and simmer, covered until all shells are opened. When the shells open, the clams are cooked!
6.Add in linguine to the clams and mix well

7. Serve...clams are in the limelight here. If you prefer as a main dish, more pasta can be used.

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Friday, December 22, 2006

Steamed tofu with minced meat

Steamed tofu with minced meat (serves 2-3)
-1 block firm tofu/beancurd
-1/2lb minced pork
-1tbsp chopped shallots
-1/2tsp dried anchovies, soaked in warm water, rinsed off, and chopped finely
-1/2tsp dried shrimps, soaked in warm water, rinsed off, and chopped finely
-1tbsp chopped scallions/spring onions
-1tbsp oil

1/2tsp dark soy sauce
1/2tsp sugar
dash of sesame oil and pepper

1.Steam the tofu at high heat for 10-15mins
2.While the tofu is steaming, heat up 1tbsp oil and saute the chopped shallots till fragrant. Add in dried anchovies and shrimps and fry till aromatic
3.Stir in minced pork, spring onions, seasoning, and mix well. (Do a taste test here. As I've added anchovies and shrimps for that crunchy texture, I did not have to use a lot of soy sauce since dried anchovies and dried shrimps are already salty. You can adjust the amt. of soy sauce based on your preference.)
4.Remove and place over steamed tofu

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Thursday, December 21, 2006

Stewed lion's head

Stewed lion's head (serves ~4)
-~1lb minced pork
-400g Napa cabbage, cut into 6cm lengths
-1tbsp dried shrimps, soaked in water to soften then rinsed off water
-8caps fresh shitake mushrooms,wiped with damp towels, stalks removed and caps sliced; or
dried Chinese mushrooms, soaked and diced
-crushed ginger(you can use fresh ginger if you have that)
-1 stalk scallions/spring onions, cut into small pieces
-oil for frying
-200g vermicelli(mifen,bee hoon), soaked to soften

-2tbsp dark soy sauce
-1/2tbsp corn flour or egg
-1tsp ginger juice
-1/2tsp sesame oil
-2 stalks scallions/spring onions, cut into small pieces
-salt and pepper, to taste

Sauce(option, mix together):
-1tbsp dark soy sauce
-chicken stock(option)

1.Mix pork with seasoning ingredients, make into meat balls (~6-8cm diameter for each)
2.Roll in additional corn flour and deep fry in oil till brown

3.Drain and set aside, while discard the oil leaving 2 tbsp
4.Heat oil and fry ginger, mushrooms, dried shrimps and cabbage
5.Add in stock or water, simmer for 10mins, then add in the meat balls

(I purposely tried to make it look like a lion's head, but in all directions I look, it does not look like one. Maybe I was wrong to conjure that head and mane image, or I'm just not destined to be a make-up artist)

5.Add in vermicelli and simmer further for 5-8 mins
6.Thicken with sauce ingredients (Optional. By this time, the soup should be very tasty. Add the sauce ingredients if you find too bland)
7.Garnish with spring onions and serve

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Wednesday, December 20, 2006

Chinese-style pork chop

Chinese-style pork chop
-2 slices of pork loin chops (~ 1cm thick)
-2tbsp cooking oil (canola, peanut...)

-1tsp dark soy sauce
-1tsp honey
-pinch of salt, sprinkle over raw meat
-pinches of black pepper, sprinke over raw meat

Topping Sauce:
-30ml water
-1tsp corn flour
-1tbsp tomato ketchup

1.Before marinating the pork, tenderize it first by using a meat tenderizer, or using the back of the cleaver
2.Sprinkle salt and some pepper over the pork; then add dark soy sauce and honey to marinade pork. Leave it in fridge for 1/2 hour or more
3.Heat pan with about 1 tbsp of oil and grill the marinated pork on slow fire, about 4mins each side
4. When the pork are all cooked, set aside and use the remaining oil to cook the topping sauce
5. Mix topping sauce ingredients and pour into pan, then stir until boil
6. Top the sauce over pork chops

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Tuesday, December 19, 2006

Sambal tapioca leaf

Sambal tapioca leaf (serves ~2-3)

~1lb tapioca leaves; wash thoroughly and peel off tough bark (I seriously advise peeling off the tough bark on the stems, or cut off the stems. I did not, and the stems were rather tough to bite and chew on after cooking)
-1tbsp sambal chilli belachan
-1tsp dried shrimps; soaked in warm water, rinsed off, then finely chopped
-some warm water

1.Heat pan with oil on medium heat
2.Add in sambal and dried shrimps, then fry quickly for 1-2mins. Add in some water if mixture is too dry.
3.If you have cut the stems from the leaves and want to eat the stems, add in the stems first to fry for 2-3mins
4.When stems start to soften, add in the leaves and fry for another 1-2mins
5.Goes well with rice, so serve immediately

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Friday, December 15, 2006

Cereal prawns


Cereal Prawns (serves 2-3)
-600g shell-on medium-size prawns; slit the back with veins removed, clean the prawns and pat-dry
-oil for deep-frying
-1tbsp butter
-1tsp red chilli pepper flakes
-2-3tbsp curry leaves
-1pack Cereal mix (can be substituted with 1/2 bowl Nestum cereals, 1tsp sugar, 1tsp non-diary creamer, pepper to taste)

1.Deep-fry prawns shell-on in deep pan with hot oil till golden brown. Dish and drain. Discard the oil
2.Melt butter in the same pan, saute chilli flakes and curry leaves till fragrant
3.Add in Nestum cereals, sugar, non-diary creamer and pepper and stir-fry till aromatic
4.Add in prawns and mix well

5.Dish up and serve

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Wednesday, December 13, 2006

Linguine gamberetto

Linguine gamberetto (serves ~2-3, as a main dish)
-1/2lb linguine
-1/2lbs medium-sized uncooked shrimps
-1-2tbsp olive oil
-3 cloves garlic, minced
-1/2cup white wine
-some broccoli florets, blanched and chopped to smaller bite-size pieces
-some mini sweet peppers, julienned to strips
-1tsp dried oregano
-red pepper flakes, to taste
-salt and pepper, to taste

1.Cook the pasta, about 7-9 mins, in salted boiling water until al dente
2.In a medium saucepan, heat the oil. Add the garlic and chile pepper and cook for ~ 1min
3.Add the oregano, shrimps and wine, and cook over medium heat until the shrimps are cooked (turn pinkish red)
4.Add in blanched broccoli and sweet peppers and stir-fry lightly for 1min
5.Drain the pasta, reserving a small cup of pasta water. Add the pasta to the shrimp mixture in the pan, and mix well, adding a little of the pasta water if the mixture seems dry.
6.Serve immediately

Alternatively, if you have already done up some grilled shrimps, you can skip step 2. and step 3., just add the wine to the grilled shrimps to deglaze, and continue from step 5.

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Monday, December 11, 2006

Steamed dungeness crab

Steamed dungeness crab (serves ~2)
- 1-2 live dungeness crab, depending how big your wok is

1.Get the crab out from the refrigerator and prepare the wok for steaming
2.Fill the wok with water for steaming, start boiling the water
3.When the water in the wok starts to boil, place the crab in steaming position into the wok

4.Steam, covered for 15-20 mins. Within this time, the crab turns from purple-brown to bright orange, and then, time to eat!

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Friday, December 08, 2006

Chicken satay

Chicken satay (makes ~25 sticks)
- (~1lb) or 4 chicken thighs or chicken breasts (deboned), cut into strips 2cmx6cm

-2-3tsp curry power (mine contains coriander, cumin, turmeric...the key ingredients in chicken satay marinade)
-2tbsp canola oil
-1-2tsp brown sugar
-2tsp ground garlic
-1tsp ground ginger
-dashes of salt

1.Marinade chicken pieces 2 hrs before cooking the satay or leave marinated chicken in fridge overnight
2.Thread the chicken pieces onto bamboo skewers
3.Place chicken on shallow large base pan to grill. Grill each side for 4-5mins("exert some pressure" on the satay using kichen tongs such that it sizzles twice as much, on contact with the hot pan) , then turn to other side and grill for another 3-4 mins
4.Serve with ready-made satay sauce

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Monday, December 04, 2006

Pan-grilled garlic shrimps

Pan-grilled garlic shrimps
-12 deveined, peeled medium- sized shrimps
-2tbsps extra-virgin olive oil
-2tsps crushed garlic
-1/2 to 1tsp crushed red pepper flakes
-salt and pepper
-1tsp lime or lemon juice
-2tsps dried oregano

1.Season shrimp with salt and pepper on both sides
2.Combine 1tbsp olive oil, crushed garlic, crushed red pepper, lime juice and oregano in a small bowl, mix in shrimps to combine with herbs and spices
3.Heat skillet/large surface pan over medium high heat
4.Add 1tbsp or a 1/2 turn of the pan of extra virgin olive oil to the hot skillet and sear/grill the shrimps 3mins on each side or until curled and pink
5.Serve with your favorite roasted vegetables

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Friday, December 01, 2006

Sambal Chilli Eggs

Sambal Chilli Eggs
-4 hard boiled eggs
~1-2tbsps nonya sambal chilli
-Canola oil, 1 turn of the pan
-2tbsps water

1.Heat oil in medium sauce pan at medium heat
2.Add in nonya sambal chilli to fry
3.Add in water to dilute the chilli mixture
4.Reduce heat, add in the eggs, make a few turns of the eggs with a ladle to allow the chilli to coat the eggs

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Monday, November 27, 2006

Stir-fry celery with cabbage

To vary stir-fry cabbage , celery can be added. Surprisingly tasty ! Oh, chinese cabbage and napa cabbage actually taste quite different.

Stir-fry celery with cabbage (serves 4)
-~5-6 ribs from celery stalks/hearts, washed, and sliced in medium thickness if you want more crunch
-half a chinese cabbage head, washed and jullienned ( remaining half of cabbage was used here )
-1/4 lbs minced pork
-1tsp dried shrimps
-1tsp minced ginger
-1tsp minced garlic
-~3tbsps warm water

1.Heat oil in pan and fry garlic, ginger and dried shrimp
2.Add the minced pork and fry for 2-3mins
3.Add in celery and fry for 1-2 mins, then add cabbage to fry for another 1-2mins
4.Add warm water, and allow the vegetables to simmer for 2-3 mins
5.Ready ready !

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Thursday, November 16, 2006

S&B curry rice

The true Curry-in-a-Hurry

Curry rice
-1 pack Japanese Style "Golden Curry" by S&B (Hot)

-0.5lbs chicken or beef (you can substitute with shrimps, if you prefer)

1. Heat up the S&B sauce as instructed in the packaging. I prefer boiling the sealed packet in boiling water, as microwaving often has the tendency to make the end-product dry
2. Grill or saute the meat cubes or strips, if you are using the sirloin or flank part. If you happen to have leftover stew beef cubes similar to my case, grind these beef cubes since these stew beef are usually chuck beef and will be tough and hard if you were to just saute or pan-fry
3. Top curry sauce over meat, then served warm with steamed rice

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Monday, November 13, 2006

Slow cooker beef stew recipe

Slow cooker beef stew recipe
-~ 2lbs cubed beef stew meat
-1/4 cup corn starch
-1/2 teaspoon salt, or to taste
-3 tablespoons olive oil
-baby carrots
-1 bunch/stalk celery hearts
-8-10 caps crimini mushrooms
-white/yellow onions, sliced
-2 cups boiling water
-1tbsp butter
-some red wine to deglaze the skillet/pan after frying
-warm water

1.Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat
2.Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, celery, mushrooms, plus 2cups of boiling water
3.In the same skillet, melt butter and saute onions until softened; remove to the slow cooker
4.Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom
5.Remove from heat, and pour into the slow cooker
6.Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 5 hours, or until meat is fork tender.

Eatin' and dippin' it with toast (good for lunch!),

or stir it up(like any pasta sauce) with macaroni.

Can even try a casserole, but I've really run out of beef stew for this. Uh-oh!

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Friday, November 10, 2006

Okra with sambal chilli

Okra with sambal chilli
-okra; blanch whole okra pods in boiling water for about 4-5 mins; remove with a slotted ladle and cool it in a bowl of ice water or until just tender (but still crisp). When cool, trim off the cap- and tail- ends.
-1tbsp of sambal chilli (GLORY brand Nonya Sambal Chilli); up to 2tbsp if you love HOT spicy
-1tbsp dried shrimps

1.Heat oil at medium-high in frying pan
2.Fry dried shrimps
3.Add in sambal chilli and continue frying for ~1 min, gradually turning on heat to high
4.On high heat, add in okra and fry quickly, just to "coat" the chilli-shrimp mix onto the already cooked okra
5. Dish up and serve

Tips to reduce THAT slime include frying the okra in high-heat within a short time, making less cuts to the okra(the more, and smaller you cut, the more SLIME), not introducing moisture while frying okra, and blanching in boiling water-then-plunging in ice-cold water. This is such a "difficult" plant vegetable to work with. It is even suggested that okra should not be cooked in a cast-iron or aluminium pot, to prevent them from turning "black" and thus unappetizing.

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Sunday, November 05, 2006

Mushroom cabbage rice

Mushroom cabbage rice(serves ~6, or 2 for 3 days)
-1tbsp dried shrimps
-8caps fresh shitake mushrooms,wiped with damp towels, stalks removed and caps sliced; or dried Chinese mushrooms, soaked and diced
-half a head of cabbage, washed and julienned
-0.5lb lean pork (I've used "char siew" for more flavor in my rice)
-3tbsp light soy sauce (optional if you are using "char siew" or roasted pork belly)
-2.5cups rice
-pepper, to taste

1.Cook rice in rice cooker
2.Heat oil; add dried shrimps, lean pork, mushrooms, light soy sauce, and stir fry for 2-3 mins (If using "char siew" or cooked meat, the meat can be added later)
3.Add cabbage to mixture and fry lightly for another 2-3 mins
4.Add cooked meat the last, if you are using cooked meat
5.Simmer till all ingredients are cooked
6.Transfer mixture to rice cooker once rice is cooked
7 Fluff them up!

Do not underestimate the sweetness of cabbage, the earthy mushrooms, and the savoury "char siew" that flavors up this dish so well. Even I, was surprised how tasty it turns out.

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Thursday, November 02, 2006

Stir-fry snow peas and peppers with shitake

Stir-fry snow peas and peppers with shitake
-snow peas, washed, and trim off tips at both ends of the pod pea
-green and red peppers, washed and sliced in strips
-shitake mushrooms, wiped with damp kitchen towels, stalks removed, and cut caps into halves
-1 clove garlic, minced
-oyster sauce, to taste

1.Heat oil at medium in frying pan
2.Fry the minced garlic
3.Add the snow peas and fry lightly for 2 mins
4.Add in mushrooms and continue frying for 2-3 mins
5.Add oyster sauce, to taste. If mixture looks dry, add in some water
6.Finally, add in green and red peppers (added last since I do not want to overcook them; peppers can be taken raw anyway)
7.Fry lightly for another 2-3 mins; then ready to serve

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Wednesday, November 01, 2006

Three cups chicken

I pondered why it was named Sanbei ji (Three Cups Chicken)...then I realized the recipe called for 1 cup of Shaoxing wine, 1 cup of soya sauce, and 1 cup of sesame oil, so it's 3 cups !!!

Three cups chicken , Sanbei ji
-2lbs chicken thigh (you can use chicken breasts or leg fillets), cut to bite-size pieces
-1 cup or 6 soup spoons Chinese Shaoxing wine
-1 small cup or 4 soup spoons soya sauce
-1 samll cup or 3 soup spoons sesame oil
-4tsp minced ginger (you can use sliced ginger as well)
-Chopped spring onions or scallions, to garnish

1.Heat up sesame oil in wok or pan
2.Add chicken pieces, sear the chicken to brown on all sides
3.Add ginger, followed by soya sauce. Turn down heat to simmer 5 minutes
4.Turn heat up again when sauce is bubbling, add the Chinese wine (when adding wine, do nto drizzle directly on the cooking chicken; instead slowly pour wine
on the sides of the pan, allowing the heated metal to evaporate the alcohol content; this way, only the fragrance of the wine is retained)
5.Cook till chicken is done and sauce has reduced
6.Garnish with scallions, serve with hot rice

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Sunday, October 29, 2006

Onion omelette

It's another no-brainer. No recipes gonna be posted !

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Wednesday, October 25, 2006

Stir-fry cabbage

Stir-fry cabbage

-1 bunch napa cabbage
-2tsp dried shrimps
-1tsp minced ginger
-1tsp minced garlic

1.Heat oil in pan and fry garlic, ginger and dried shrimp
2.Add in napa cabbage and fry for 5-8mins till soften
3. Serve with rice, or porridge

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Steamed meat "cake"

Steamed meat "cake"

-0.5lb minced pork
-10-12 pieces pickled lettuce (comes in a bottle), chopped to smaller pieces
-1tbsp light soy sauce
-1tsp sesame oil
-1tsp shaoxing wine
-dashes of black pepper
-2 leaves of napa cabbage(option-as a base for the meat during steaming and adds a hint of sweetness as well)

1.Add finely chopped pickled lettuce into the minced pork, add light soy sauce, pepper and sesame oil to marinade
then further mince/chop the meat to mix the pickled lettuce in the meat
2.Mould the meat into one round "cake"
3.Place on plate/steamer,add 2-3tbsp water to the meat, start steam for 10-20 mins depending how thick the pork is
4.Halfway steaming, add the shaoxing wine over the meat, continue steaming
5.Serve immediately, with rice or porridge

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Monday, October 23, 2006

Homemade pistachios pesto sauce

Homemade pistachios pesto sauce
-1/2 cup basil leaves, rinsed before using
-1 handful of pistachios,shelled before using (as the origin of this came out from my snacks, it could only be roasted, salted, in shell)
-1 clove garlic
-extra virgin olive oil, EVOO
-Parmigiano Reggiano or Parmesan cheese, to taste
-freshly ground black pepper, to taste

1.Combine basil, pistachios, garlic, cheese in handheld electronic chopper/blender, process to mix
2.While mixing, slowly add in EVOO till desired consistency (should have a grainy texture and less of a puree)
Mine looks like this:

3.Season with cheese and freshly ground black pepper, to taste
4.Serve over sauteed/grilled fish, or over pasta (I did both! And it was surprisingly quite good!)

5.If not in use immediately, store in airtight container and into the refrigerator

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Sunday, October 22, 2006

Baby choy sum in "superior broth"

Goji berry or wolfberry, is the berry of the Lycium chinensis plant. Though commonly used as a herb, it is also nutritious food. Not sure if there is medical evidence to it, but wolfberry is often known to be "good for the eyes".

Baby choy sum in "superior broth"

-~1.5lbs baby bok choy sum
-2tbsp wolfberries
-8 shitake mushrooms, wiped with damp kitchen towels, stalks removed, caps julienned
-1 clove garlic, sliced
-1tsp oyster sauce, to taste

1.Stack and layer the choy sum, mushrooms, garlic, and wolfberries in a deep dish or steamer

2.Mix the oyster sauce with warm water, and pour onto the vegetables
3.Steam for 15-20mins, depending on the kind of plate/bowl used. Takes longer time if it's a deep dish since the vegetables on top will take longer time to cook. (Mine was stacked up rather deep in the steamer, so it would take longer time to cook through the vegetables)

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Friday, October 20, 2006

Pasta a la bak chor mee

Vinegar is used to accent meat-based noodle dishes in both Italy and China, plus...Italian balsamic and Chinese black rice vinegars are surprisingly similar in taste!
FUSION...this pasta a la bak chor mee I've made an attempt to, is inspired by both cuisines.

Pasta a la bak chor mee (serves 4)
-linguine or other long pasta you wish
-~1lb minced pork
-10-15 caps shitake mushrooms, julienned
-2 tbsp EVOO
-1 tbsp red chilli pepper flakes
-3 gloves garlic, finely minced
-chinese black rice vinegar, to taste
-dark soy sauce, to taste
-salt and back pepper, to taste
-fried shallots, garnish

1.Bring a large pot of water to boil, add pasta and a large pince of salt, return to boil and cook
2.Meanwhile, heat oil over medium heat in large frying pan, fry shallots till light brown
3.Remove shallots from pan, leaving oil in pan
4.Add minced meat, fry for 3-4 mins, add dark soy sauce, stirring and breaking up the meat till browned and fragrant
5.Add shitake mushrooms, lightly fry for 1-2 mins.
6.Add vinegar. If mixture looks dry, add chicken broth/water and let it simmer 2-3 mins
7.When cooked in pan, transfer to a bowl
7.Add EVOO, chilli and garlic to another pan, lightly fry for 1-2 mins
8.When pasta is done, drain well and pour into frying pan containing EVOO, chilli and garlic
9.Add portions of meat, mushroom, some vinegar, salt and peper, and toss well
10.When serving, garnish with shallots and top with remaining portions of meat and mushroom


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Wednesday, October 18, 2006

Kai Pad Bai Kaprow (a.k.a Thai Basil chicken)

Kai Pad Bai Kaprow (a.k.a Thai Basil chicken)
-~1lb minced chicken (I substituted this with minced turkey)
-1/4 c fish sauce (do not have this either, so I used mixture of Wocestershire and dark soy sauce to marinade the meat)
-4 garlic cloves, minced
-4 shallots cloves, minced (you can use onions if you want to)
-4-6 thai chilli peppers, sliced (I did not have this, and used chilli pepper flakes instead)
-chicken broth or water
-1/2 green bell pepper; 1/2 red bell pepper
-1 cup basil leaves (most recipes call for Holy basil, I've used Sweet basil), rinsed before using

1.Mince turkey and marinate in sauce
2.Heat oil in large saute pan, and fry garlic, shallots and/or onions on med-hi
3.Add minced marinated turkey
4.If looks dry, add some chicken broth or water
5.If you added water, do a taste test here. Add dash of dark soy sauce if you find it too bland
6.Simmer utill the sauce is reduced
7.Add in bell peppers, fry 1 min
8.Stir in basil; ready to serve

Although I have substituted many ingredients and I should call it Sweet Basil Turkey, it still tasted like Kai Pad Bai Kaprow. I'm happy it worked !

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