Ingredients
2 Duck breasts, sliced thinly and diced 8 cloves of garlic, crushed 4 red chilies, crushed 4 red chilies, sliced length wise in half for decoration. 1 handful of Thai holy basil leaves, washed. 1/4 cup of vegetable oil 1/4 cup Thai soy sauce or Fish Sauce (NOT Japanese soy sauce) 1/4 cup Maggie or seasoning sauce 1/4 cup Oyster Sauce 1/4 cup water Equipment 1 Wok and heatproof spatula. Knife/cutting board measuring cups/spoons Pestle and Mortar. |
Direction
Crush the garlic and Chilies in a Mortar. We need Coarse texture - not a slushy of garlic and chilies. In a Wok, on Medium heat, add the oil. Add the garlic and chilies mixture. Fry until the garlic is golden. Add the diced or sliced duck meat, keep stirring until cooked through. Add the seasonings one by one, all the time, keep stirring. Add Thai Basil, and at the end, add water and decorative chilies, and let it come to boil. Serve with hot rice. Serve 4-6 |
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