CuisineThai food
Dish type Rice and Flour
Main ingredientRice
Ingredients
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- 600 gHealthy Boy Thick Oyster Sauce((All-purpose sauce))
- 300 gHealthy Boy Fish Sauce((All-purpose sauce))
- 160 gHealthy Boy Seasoning Sauce((All-purpose sauce))
- 200 gHealthy Boy White Soy Sauce((All-purpose sauce))
- 240 ggranulated sugar((All-purpose sauce))
- 20 gground pepper((All-purpose sauce))
- 450 gHealthy Boy Thick Oyster Sauce((All-purpose sauce))
- 225 gHealthy Boy Fish Sauce((Basil sauce))
- 120 gHealthy Boy Seasoning Sauce((Basil sauce))
- 150 gHealthy Boy White Soy Sauce((Basil sauce))
- 180 ggranulated sugar((Basil sauce))
- 1 tspground pepper((Basil sauce))
- 100 mlsoybean oil((Basil sauce))
- 70 gThai garlic (minced)((Basil sauce))
- 50 gred chinda chili((Basil sauce))
- 2 tspdried bird’s eye chili (blended)((Basil sauce))
- 30 gfried basil leaves((Basil sauce))
- 200 gwater((Basil sauce))
- -Palm oil (for frying basil leaves)((Basil sauce))
- 400 gcoconut sugar((Three-flavor sauce))
- 160 gHealthy Boy Fish Sauce((Three-flavor sauce))
- 80 gweter((Three-flavor sauce))
- 240 gtamarind paste((Three-flavor sauce))
- 200 gcooked rice((Garlic pork rice))
- 80 gmarinated pork((Garlic pork rice))
- 30 gchopped garlic((Garlic pork rice))
- 20 gall-purpose sauce((Garlic pork rice))
- 80 gwater((Garlic pork rice))
- 1.5 tbspvegetable oil((Garlic pork rice))
- 1 tbspried garlic (garnish)((Garlic pork rice))
- -Ground pepper (garish, optional)((Garlic pork rice))
- 100 gchopped chicken thigh trimmings ( (Minced chicken basil stir-fry with fried egg))
- 5 gchopped chinda chili((Minced chicken basil stir-fry with fried egg))
- 10 gchopped garlic((Minced chicken basil stir-fry with fried egg))
- 1 tspground bird’s eye chili((Minced chicken basil stir-fry with fried egg))
- 20 gbasil leaves((Minced chicken basil stir-fry with fried egg))
- 1 kaffir lime leaf((Minced chicken basil stir-fry with fried egg))
- 20 gbasil sauce((Minced chicken basil stir-fry with fried egg))
- 60 gwater((Minced chicken basil stir-fry with fried egg))
- 2 tbspsoybean oil((Minced chicken basil stir-fry with fried egg))
- 200 gcooked rice((Minced chicken basil stir-fry with fried egg))
- 1 chicken egg((Minced chicken basil stir-fry with fried egg))
- -Soybean oil (for frying the egg)((Minced chicken basil stir-fry with fried egg))
- 80 gglass noodles (soaked)( (Spicy glass noodle salad))
- 2 pcsshrimp size 41-45 pcs/kg( (Spicy glass noodle salad))
- 30 g squid( (Spicy glass noodle salad))
- 20 gminced pork( (Spicy glass noodle salad))
- 30 g onion( (Spicy glass noodle salad))
- 30 gtomatoes( (Spicy glass noodle salad))
- 15 gchinda chili (pounded)( (Spicy glass noodle salad))
- 5 ggarlic (pounded( (Spicy glass noodle salad))
- 90 g three flavor sauce( (Spicy glass noodle salad))
- 30 gfresh lime juice( (Spicy glass noodle salad))
- 10 ggreen onion( (Spicy glass noodle salad))
- 10 gChinese celery( (Spicy glass noodle salad))
Preparation
How to Make All-Purpose Sauce
1. Add granulated sugar into a pot, followed by ground pepper, Healthy Boy Thick Oyster Sauce, Healthy Boy Fish Sauce, Healthy Boy Green Cap Seasoning Sauce and Healthy Boy White Soy Sauce Formula 1.
2. Turn the heat on medium. Simmer until every ingredient is dissolved. Bring the sauce to a boil and then turn off the heat.
How to Make Basil Sauce
First, heat oil in preparation. Add basil leaves and fry until crispy. Then, start making the basil sauce.
1. Add soybean oil into a pot, followed by the red chinda chili, minced Thai garlic and blended dried bird’s eye chili.
2. Stir and gradually add water, oyster sauce, seasoning sauce, white soy sauce, fish sauce, granulated sugar and ground pepper. Stir the ingredients well.
3. Bring the sauce to a boil and add the fried basil leaves. Stir until well incorporated.
4. Turn off the heat. Pour the sauce into a dish to use for making basil stir-fry.
How to Make Three-Flavor Sauce
1. Add tamarind paste into a pot, followed by coconut sugar, water and fish sauce. Mix thoroughly.
2. Bring the sauce to a boil and then turn off the heat. Pour the sauce into a dish.
How to store three-flavor sauce: Let it cool completely and store in a lidded container in the refrigerator.
Now that your sauce is ready, let’s try making some menu items to sell.
How to Make Garlic Pork Rice
1. Heat a wok. Add oil, chopped garlic, water, marinated pork and all-purpose sauce.
2. Once the pork is cooked, turn off the heat. Arrange the pork in a dish. Garnish with fried garlic, ground pepper and coriander and serve.
How to Make Minced Chicken Basil Stir-Fry with Fried Egg over Rice
1. Heat a wok. Add oil, chopped garlic, chopped chinda chili and ground bird’s eye chili. Stir-fry to mix.
2. Add water and chopped chicken thigh trimmings and stir-fry.
3. Once the chicken starts to cook, add the basil sauce and stir-fry. Add basil leaves and kaffir lime leaf.
4. Serve over rice with a fried egg on top to make the dish more appetizing.
How to Make Spicy Glass Noodle Salad
1. Add the glass noodles, shrimp, squid and minced pork into a noodle strainer. Boil until cooked.
2. To make the salad, put the ingredients from Step 1 into a dish, followed by pounded garlic, chinda chili, three-flavor sauce and fresh lime juice. Mix well.
3. Add the onion, tomatoes, green onion and Chinese celery and mix. Next, arrange the salad on a plate.