CNY Chef: Pak Krapao Moo/Neua from Pak Pak Tang

Mina Yan | Feb 1, 2022 11:28 am | Add a comment | 129 reads

You be the cook this Spring Festival with CNY Chef! Follow a new recipe each day of the holiday courtesy of one of the capital's top chefs.

A new Pak Pak that’s slightly different than the rest has just had its soft opening. Located in the basement of Grand Summit right by April Gourmet and Gung Ho! Pizza this new Pak Pak Tang is a touch fancier than its predecessors.

Its chic interior is adorned with tons of greenery, giving a lovely Southeast Asian vibe that most of us haven’t had the chance to experience since Covid.

They’ve got some great dishes on the menu as well as quite the list of cocktails making the new Pak Pak Tang a great spot for casual date nights or dinner with friends.

Pak Pak and Pak Pak Tang’s Pad Krapao Moo/Neua - Stir-Fried Pork or Beef with Holy Basil

Ingredients

250g Minced pork or beef
15g Minced garlic
2g Crushed green millet pepper
50g Basil
10g Sliced ‘red beauty’ peppers
4g Dried chilies
1g Salt
3g Chicken powder
5g Dark Soy Sauce
10g Sugar
1g Crushed black pepper
15g Soybean Oil

Garnish
10g Fried Holy Basil
Lettuce leaves
Fried Egg

Method

1. Over a low heat, bring the oil in a wok to a simmer and add the dried chilies.

2. Fry until aromatic, then add the garlic and millet pepper, keep frying until fragrant.

3. Add the meat, turn up to a medium heat and stir-fry until the meat loosens and cooks through.

4. Turn back down to a low heat and add the salt, sugar, chicken powder and soy sauce.

5. Crank up to a high heat and stir-fry till the seasoning mixes evenly. Then, add in the beauty peppers (diagonally sliced) and holy basil, and rapidly stir-fry and toss several times before plating.

6. To garnish, sprinkle the fried basil leaves over the meat and lay the lettuce leaves on the side, to wrap the meat in and cut through the spice. Top it all off Thai-style with a runny fried egg.

7. Stir in the egg and chow down.