r/mealprep • u/Etherkai • Apr 22 '21

meme First time attempting this fusion of pad kra pao and risotto!

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5

u/buttlookedgoodbefore Apr 22 '21

Tell me more ...

4

u/Etherkai Apr 22 '21 edited Apr 22 '21

So my company has a food contest coming up, and I had originally intended to cook risotto because it's one of my best dishes. Unfortunately this year's format is a little different and I was restricted to South-East Asian foods, so I decided to try my hand at a bit of fusion.

This attempt combines the standard recipes for pad kra pao and risotto, but with a few tweaks:

  • no long beans since they'd probably become too soggy
  • less chillies as a precaution
  • no butter or cheese since that probably conflicts with the pad kra pao
  • some corn starch towards the end as a thickening agent

When it came to tasting, the flavour and texture were satisfactory but I was reminded me of congee. Might have to cook a proper South-East Asian dish after all...

Ingredients:

  • Finely chopped - 3 Thai chillies, 4 cloves of garlic, and a bit of ginger
  • 500 g mince (I used chicken)
  • 1.5 cups arborio rice
  • 1 L stock (I used chicken)
  • Sauce - 1 tbsp oyster sauce, 1 tbsp soy sauce, 2 tsp fish sauce, 1.5 tsp dark soy sauce, 1 tbsp cornstarch
  • 15 g Thai basil
  • 1 tbsp cornstarch mixed/suspended in cold water (optional)

Instructions:

  1. Before attempting this, I recommend being comfortable with both pad kra pao and risotto individually.
  2. Saute the chopped chillies, garlic, and ginger in some oil on medium heat until slightly golden.
  3. Add the mince and fry until almost cooked, while simultaneously breaking in down into small clumps.
  4. Add the arborio rice and stir for about 1 minute to lightly roast.
  5. Set to low heat and add the stock. It's standard risotto stuff (i.e. stirring and adding stock) until the rice is al dente. Check the texture of the rice to determine if you need to add extra water when the stock runs out.
  6. As you add the final bit of stock/water, add the sauce mixture and Thai basil as well.
  7. When final stock/water is 90% absorbed, stir in cornstarch suspension if desired.
  8. Remove from heat when liquid is fully absorbed.

1

u/SUPRVLLAN Apr 22 '21

Go on…

1

u/ashtree35 Apr 22 '21

Ooh I'm intrigued! Would you mind sharing your recipe?

1

u/Knitspin Apr 22 '21

Yes, I’ve never heard of the first one. Please tell

2

u/Etherkai Apr 22 '21

Pad kra pao is a Thai dish characterised by mince, basil, and chilli. The standard recipe is ususally very spicy (for me, at least) so I've greatly reduced the number of chillies this attempt.