Sunday, December 9, 2007


khao phad pu

1 cup cooked rice
1/4 cup steamed crab meat

1 egg

1/2 tbsp. finely sliced spring shallot

1 tbsp. coriander leaves

1 tsp. thinly sliced red spur chilli

2 spring shallots, 1 cucumber

1 tsp. chopped garlic

1/2 tsp. ground pepper

1/2 tsp. sugar

1 tbsp. light soy sauce

3 tbsp. cooking oil

carrot for garnish


1. Heat the oil in a wok. When it is hot, fry the garlic golden brown. Next, break the egg into the wok, break the yolk, and stir to mix it with the white. When the egg is firm, put in the rice and stir-fry. Set a little of the crab meat aside for sprinkling over the completed dish, and when the rice is nearly ready, put the rest of the crab meat in the wok, and stir and turn to mix with the rice.

2. Season with the pepper, sugar, and soy sauce, mix everything toggether well, and remove from heat.

3. Transfer the rice to a plate, spinkle with the crab meat set aside and the spring shallot, garnish with coriander leaves, red spur chilli, carrot ,and serve with spring shallots, and sliced cucumber.

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