Page 45 - JSSI Holiday Cookbook

Main Courses: Beef, Pork and Lamb

Prep Time: 2 hrs

Personal Notes:Personal Notes:Personal Notes:Personal Notes: This is considered Albania's national dish and it's
served on very special occasions, and especially on cold winter
days, as the tender lamb and tangy yogurt are very tasty. You may
want to use Hungarian Paprika to give the dish some mild heat.

Stir Fried Pork with Holy Basil and Chilies Recipe (PhatStir Fried Pork with Holy Basil and Chilies Recipe (PhatStir Fried Pork with Holy Basil and Chilies Recipe (PhatStir Fried Pork with Holy Basil and Chilies Recipe (Phat
Kaphrao Muu Sap)Kaphrao Muu Sap)Kaphrao Muu Sap)Kaphrao Muu Sap)
Rachan Cheerachin

200 gr minced pork (you may use minced meat, mixed seafood, slice meat asood, slice meat asood, slice meat asood, slice meat as
200 gr minced pork (you may use minced meat, mixed seaf
200 gr minced pork (you may use minced meat, mixed seaf
200 gr minced pork (you may use minced meat, mixed seaf
you like)you like)you like)you like)
1 1/2 tablespoons garlic1 1/2 tablespoons garlic1 1/2 tablespoons garlic1 1/2 tablespoons garlic
1 1/2 tablespoons (or more) red and green bird’s eye ch
1 1/2 tablespoons (or more) red and green bird’s eye ch
1 1/2 tablespoons (or more) red and green bird’s eye ch
1 1/2 tablespoons (or more) red and green bird’s eye chiliesiliesiliesilies
1 cup holy basil leaves1 cup holy basil leaves1 cup holy basil leaves1 cup holy basil leaves
1/2 teaspoon dark soy sauce1/2 teaspoon dark soy sauce1/2 teaspoon dark soy sauce1/2 teaspoon dark soy sauce
1 tablespoon natural taste oil1 tablespoon natural taste oil1 tablespoon natural taste oil1 tablespoon natural taste oil
SEASON WITH:SEASON WITH:SEASON WITH:SEASON WITH:
1 tablespoon light soy sauce (or fish sauce)1 tablespoon light soy sauce (or fish sauce)1 tablespoon light soy sauce (or fish sauce)1 tablespoon light soy sauce (or fish sauce)
3/4 tablespoon oyster sauce3/4 tablespoon oyster sauce3/4 tablespoon oyster sauce3/4 tablespoon oyster sauce
1/4 teaspoon ground white pepper1/4 teaspoon ground white pepper1/4 teaspoon ground white pepper1/4 teaspoon ground white pepper
pinch of saltpinch of saltpinch of saltpinch of salt
pinch of sugarpinch of sugarpinch of sugarpinch of sugar
3 tablespoons stock or water3 tablespoons stock or water3 tablespoons stock or water3 tablespoons stock or water
In a pestle and mortar (or use your hand to press on the knife over
eye
chilies then add the garlic; pound together until all the chilies are
bruised (don’t crush too hard until mixer be too soft). Set aside.

Mix all the seasoning ingredients and set them aside.

Place a well­seasoned wok over medium­high heat.

and
the
garlic to brown.

the
have
completely evaporated, and the meat dries up and start to brown.

meat

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