NEUA PHAT BAI HOHRAPHA
I replaced the beef with kangaroo fillet , ( the cut of meat is optional )
In a small bowl mix 1 tbs of fish sauce
3 tbs of oyster sauce
4 tbs of vegetable or chicken stock ( a handy tip is to freeze in ice cubes .... left over water from steaming or cooking vegetables , I don`t want to know you if you use stock cubes and you surely are not going to open a box of commercial liquid stock for 4 tbs ...if I`ve thwarted all your ideas just use water ...well it`s cheap and not full of chemicals ! )
1/2 tsp of sugar .
Now you need 1 medium onion ( red or brown is fine ) cut into quarters and then thinly sliced .
Add the sliced onion to the marinade mix.
Set aside .
Slice your cut of meat fillet or kangaroo fillet into thin strips . ( 500 gm )
Turn the strips into the onion and marinade mix
Slice 4 fat garlic cloves and cook them in a large open pan with a glug of vegetable oil until lightly coloured and aromatic .
Add 1 bird`s eye chilli that has been finely sliced with seeds intact .
Add your sliced meat and cook for 5 minutes or until cooked through .
Add 2 handfuls of Thai basil and leave to the point of wilting
Remove to warmed serving bowls .
This was served with wild rice at Castle Garden .
I replaced the beef with kangaroo fillet , ( the cut of meat is optional )
In a small bowl mix 1 tbs of fish sauce
3 tbs of oyster sauce
4 tbs of vegetable or chicken stock ( a handy tip is to freeze in ice cubes .... left over water from steaming or cooking vegetables , I don`t want to know you if you use stock cubes and you surely are not going to open a box of commercial liquid stock for 4 tbs ...if I`ve thwarted all your ideas just use water ...well it`s cheap and not full of chemicals ! )
1/2 tsp of sugar .
Now you need 1 medium onion ( red or brown is fine ) cut into quarters and then thinly sliced .
Add the sliced onion to the marinade mix.
Set aside .
Slice your cut of meat fillet or kangaroo fillet into thin strips . ( 500 gm )
Turn the strips into the onion and marinade mix
Slice 4 fat garlic cloves and cook them in a large open pan with a glug of vegetable oil until lightly coloured and aromatic .
Add 1 bird`s eye chilli that has been finely sliced with seeds intact .
Add your sliced meat and cook for 5 minutes or until cooked through .
Add 2 handfuls of Thai basil and leave to the point of wilting
Remove to warmed serving bowls .
This was served with wild rice at Castle Garden .
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