Khao pad by ka prao

Fry a bunch of holy basil in hot oil until crispy.

In a wok/frying pan, over medium high heat add some oil. Fry minced garlic and chilies in a generous quantity for a minute. Add minced pork, fry for a few minutes. Season with fish sauce, dark soy and oyster sauce. Deglaze with a little water and adjust for seasoning with sugar.

Serve with rice and fried egg.

- What can we do to elevate this? Make it more interesting?
- Serving it with noodles is fine, but boring.
- Perhaps if we make a sauce where one simmers the fried meat and use that on a pork chop of some sort?
- A raviolo might work well since part of the beauty is in the runny egg being part of the dish:
   Raviolo with khao phad by kra pao, a sous-vide egg yolk on top, torched whites, and garnished  with  the crispy leaves.
- What would it taste like using wild boar or some type of wild game? (Definitely less oily)

Salad dressing:

EVOO
lemon juice
dijon mustard
capers
apple cider
sesame oil
honey
salt
pepper

Spring mix, avocado, tomatoes, shallots

Chocolate mousse

sweetened whipped cream
genoise
water-chocolate mousse
strawberries
pistachios 

Best meatballs

Hand chopped chuck steak
bread crumbs
egg
raisins
capers
parsley
maple smoked bacon
garlic
shallots
snp
tiny drop of liquid smoke
some chili paste

fried, and served with the bean stew

Vegan dinner 1: steamed wild rice,
stir fried cabbage and peppers with garlic and 'pickle' juice,
stir fried mushrooms with dark soy garlic and shallots,
parsley 'pesto' with almonds, lime zest, siracha and pickle juice.

Browned butter vanilla genoise and peaches, whipped cream, balsamic and strawberry black pepper reduction.

broccoli roasted with garlic, curry powder, mushrooms, olive oil, salt and shredded coconut at 450C, 15 mins or so.

Dressing of a little fish sauce, black pepper, touch of sesame, touch of olive oil, lemon juice

combine with radishes whilst all warm.