When I arrived at home on Friday night there was a huge red gift on my kitchen table from my loving husband. It was a huge, huge bag of red chillies – do you perhaps think he wanted to tell me something? Anyway, seeing these beautiful chillies took me back to Thailand – and my dear friend Pierre (kitchenbabble.com) in Bangkok. In 2010 I was privileged enough to spend a week in Bangkok where we shared the most wonderful times preparing all sorts of Thai dishes and specialities … but back to the chillies … chillies can be found in nearly every Thai dish or element of Thai cuisine – and rightfully so. I left Bangkok with the most fantastic memories and loads of recipes … but this one – is my ultimate favourite – I gave the Grapua Moo Sub a bit of a twist. Its easy to make and soooo tasty! Just so you know though … I added a bit of lemon juice and black pepper to the dish. Its heaven when that yellow of the egg breaks and spills over the cooked mince and rice.
- 500g Extra lean mince meat
- 2T Oil for frying
- 8 Cloves of garlic – finely crushed - I love grating my garlic on the smallest side of the grater
- 2T Fish sauce – I tend to use more – taste and see what your palette says
- 3 - 4 Red chillies – chopped -I don't take the seeds out - I do like things hot
- One nice big pinch of freshly grounded black pepper
- A big squeeze of lemon juice
- A huge handful of fresh basil leaves - please be generous
- 3-4 Eggs (1 egg per person)
- Cooked basmati rice or if you prefer normal rice
- Heat your oil + add the mince - loosen the meat with your fork. It must be loose, fine and brown. Fry slowly till the meat is cooked.
- Now all you do is add the garlic, fish sauce, chillies and pepper. Stir it and let it cook for a few minutes.
- Add the lemon juice, taste and correct the seasoning with salt (I prefer fish sauce) and pepper.
- Poach or fry the eggs( if you fry your eggs make sure that these are sunny-side up and soft).
- To serve: Add the fresh basil to the mince. Scoop some rice into a bowl. Then add some mince to the rice. Top the dish with a soft poached or fried egg - season you egg with salt to taste. Enjoy!