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Pad Kra Pao

  • Difficulty

    super easy

  • Serves

    4

  • Preparation time

    15min

  • Total time

    50min

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Ingredients

  • jasmine rice, washed and drained
    300g
  • chicken stock cube
    1
  • water
    1100g
  • garlic cloves
    30g
  • fresh ginger, peeled
    20g
  • bird's eye chillies, cut in strips
    15g
  • oil
    25g
  • beef mince
    500g
  • fish sauce
    30g
  • oyster sauce
    50g
  • caster sugar
    20g
  • white pepper powder
    1teaspoon
  • green beans, teimmed and cut in strips (1cm)
    100g
  • fresh holy basil, leaves only
    10g
  • roasted peanuts, to serve
    10g

Preparation

  • step 1

    Line baking paper into steamer tray, place eggs onto it then set aside.

  • step 2

    Place water and chicken stock cube into mixing bowl.

  • step 3

    Place simmering basket into mixing bowl, weigh rice into it.

  • step 4

    Set Steamer into position, press control knob and cook 17 mins/120°C/speed 3.

  • step 5

    Remove the Steamer and transfer steamed egg into a plate and transfer the cooked rice into a bowl. Empty mixing bowl.

  • step 6

    Place garlic clove, ginger and chillies into mixing bowl.

  • step 7

    Press control knob and chop 5 sec/speed 6, scrape down the sides of mixing bowl with scraper.

  • step 8

    Add oil into mixing bowl.

  • step 9

    Press control knob and saute 3 mins/120°C/speed 1.

  • step 10

    Add beef mince into mixing bowl.

  • step 11

    Without measuring cup, press control knob and cook 5 mins/120°C/speed 1.5.

  • step 12

    Add fish sauce, oyster sauce, sugar and white pepper powder into mixing bowl.

  • step 13

    Without measuring cup, press control knob and cook 5 mins/120°C/speed 1.5.

  • step 14

    Add green beans and holy basil leaves into mixing bowl.

  • step 15

    Without measuring cup, press control knob and cook 3 mins/120°C/speed 1.5.

  • step 16

    Divide cooked rice and pad kra pow between serving bowls, then top with a steamed egg and garnish with roasted peanuts to serve.

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