Sawaddee ka welcome to hot Thai kitchen and this time I am standing in the backyard of my Bangkok home so I
thought we might cook something from my backyard so today we're going to make a ga prao pad kai dao now
so here goes your Thai lesson Chi Dao means fried egg guy as you already know means chicken and
ga prao let's look at what ga prao is so let's go down over here guys this here is your pal you
can come a little closer and take a look at what it looks like up close it's english name is holy
basil and it's going to be the main flavor of the dish that we're making today all right what about
the one back there look who you have here hello guys this is Marika Marika is a very good friend
of mine from high school and she's also tell us what you do now I am the food editor of BK
magazine which is a city lifestyle magazine about Bangkok so I have the distinguished pleasure of
eating at restaurants as well as street stalls on a daily basis it's an awesome job so she knows it
correct me if I'm wrong here where to eat and what to eat in Bangkok that's correct but what
I don't know sometimes is how to make things at home in Bangkok you can always get whatever you
want on the street so not all of us are very good at cooking stir fries so I'm hoping I can sit in
on your crap a lesson of course I'm very honored to have you and so anyway you were asking what
about this guy over here now this here is also grab pal but it's a different variety this is
called Kapow dang Kapow dang means red Kapow and if you can see the stems are red and the
other one the stem was white and the other one was called grapple cow literally white or Powell
and we generally prefer this ones it's got a more intense flavor but when you pick up how
I pick the younger looking ones so the older the bush get so this big guy here the sense seems to
get dissipated all over the place and it becomes less concentrated so I try to pick from the little
guys down here sorry these aren't the ones that are used in American restaurants and American
Thai restaurants in American tire run snow even though the dish might say your power pack their
power something of that manner they don't use holy basil they use this guy over here this here
is Thai basil it's Thai name is horipad so if you want to take a smell what's sweeter less peppery
less strong yeah it's it's a sweeter cooling kind of scent whereas the other one has the peppery
note it it makes things seem hotter this one makes things seem cooler so this we put in curries and
it seems to cut the heat of the curry very well but then why do they use them and stir fries in
America why don't they use holy basil because holy basil doesn't grow very well at all in the
states it's just simply not available this one seems to do very well overseas in San Francisco
I was able to find a bunch or two here and there at farmer's markets but they're usually in very
small amounts and they're very rare so that's why they're just never used on the subject of
exotic basil there's another one let's come over here so this guy over here the little
one is actually another kind of Thai basil called lemon basil or mint basil it's Thai name is Bai
Mangala and if you take a smell it smells just like the name suggests lemon elem tea lemony and
minty and it's used in a couple of soups in Thai cuisine and not so much in the food that you'll
find in the States I suspect probably because of availability so so there goes your basil lesson
for the day shall we get cooking let's go no gir Hawkeye will be complete without Kai Dow
and Kylie Dow literally means star egg is Friday but in Thailand when we make our Friday we like
the edges crispy and the way to get it crispy is to almost deep-fry it so as you can see I've got
about an inch of vegetable oil in the pan and I preheated my oil earlier so it's pretty hot
push the hot oil on top of the egg so the top part of the egg cooks quickly if you feel it
starting to get stick to the bottom just ever so gently kind of loosen it with with your spatula
and then you can you wait till the edges start to get brown like that and the readiness of your
yolk is completely up to you you can do it runny you can choose medium or you can do it hard but I
like it still a little bit runny we're good on two and absorptive receptacle and we got a fried egg
for our ingredients Maria here is helping me prep some vegetables what do you have there
um I have half a white onion that I'm gonna julienne and I have a few string beans that
I'm gonna cut into 1-inch pieces on the what's on the bias on the bias it makes it look nicer
that way you don't have to but so while she's doing that there's a little touch
of authenticity for you flies everywhere I'm going to pound some garlic and chilies together
so what I have here is a handful of garlic so this is Thai garlic they're tiny little folks
but boy they're pungent and an equivalent about a tablespoon and once it's finished and on top
of that I'm also going to add some Thai chilies or Birds Eye chili these actually come from my
my backyard so I'm going to add four but you can add however much you like so to pound this into
a paste and if you don't have a mistake with garlic if you don't have a pestle and mortar
you can also just finely chop them you can put a food processor and that you can already smell
the chili from all the way over here so this is traditionally a very much dish and a cup
out guy that's not spicy not really good so once that's done it's going to be a pace that
looks like this alright so as you can see it's a big mush that you can just chop so I'm going
to borrow rigo's knife and these are this is called pre Chifa and they're bigger chilies
that I'm just going to add for color because I like a lot of red but if I put all birth side
chili it's going to be a really spicy and so these I'm just going to cut on the bias
they're not very spicy at all it's mostly just for decoration here and these also come from my kind
all right so just about three and you can toss the whole thing in but you're not gonna you don't have
to pound it because they're really just just for decoration so that the veggies are all done you're
all finished over here yep next we're going to do our ground chicken but we're not going to buy
ground chicken we're actually going to make our own ground chicken why's that because well first
of all it's the way I used to have to do it I was little we never bought any ground meat and also
you can control how the fineness of your mints you can make it when you buy ground pre ground
chicken it's very fine but fork of Hawkeye I like it a little rough so you got the big big pieces
of chicken here and there and so when you do it yourself you can control it and also because it's
funny so I got my big cleaver here and that's what we use and I also have about a pound of chicken
thighs that I've cut into you know pieces like this and I used you can thigh because it doesn't
dry out as quickly and so you're just going to put a little bit on just to start and you're
just going to go for it for a fight and then you're going to go for it in the other direction
and when you feel like you've gone through it thoroughly enough here's the advantage of a
big flat knife you take it and you flip it over okay you want to have a go yeah keep my thumb
you