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  4. I lived in NYC in the late 1990's and found an amazing Thai Restaurant near Mulberry St. Their version of this dish had certain similarities to what Kenji is doing, however, there are major differences. Let me say this, the version that I am referring to was easily the best dish I have ever come across in any Thai restaurant at any time, anywhere. Often, I would go there with a group of friends and this was the dish that always disappeared first. As a result, I would always order a back up order with squid. Also incredible, just less popular. BTW, the name of the restaurant was "Thai Restaurant". I miss that place.

  9. This worked out really well, thank you. I've just modified slightly, after a few drinks, with minced/ground beef – 20% fat. This was all unintentional, but..
    Was feeling lazy, so decided to spread mince on oven tray to brown. I thought I might turn it into a chilli. I also wanted to maximise oven time, so decided to cook some sausages, and also a few leftover potatoes.

    Then I thought…hmm…why not add some chilli con carne type spices to the beef: Cayenne, smoked paprika, oregano, thyme, garlic power, coarse black pepper and salt nb salt not needed, but didn't kill the dish..this is after the fact.

    So, all cooking away. I dunno..twenty mins. Turn the sausages and tats, and mix the mince. Took a quick sample and thought..hmm..I wonder what Kenji's sauce mix would do. So, did that, and put back into the oven for five mins or so. Turned sausages again, took a quick taste and wow. Then thought…oh yeah…basil…didn't have any, so added half tablespoon of cheap pesto. Put back in oven, turned off and let residual heat brown the sausages and finish off the potatoes.

    Bloody lovely. Maybe a full tablespoon of pesto, but this worked out brilliantly. Sausages cooked nicely too, and so a flash freeze for future use. Potatoes not so great re: crispy, but cooked through to a nice texture. Not a bad effort considering the bottle of cheap Malbec that preceded the cooking. That sauce mix is excellent.

  16. Hey Kenji! I was just talking to my girlfriend about how desperate we are to have basil pork again. BTW recently saw in my favorite banmian shop here in Shanghai a way to get that perfect egg; seperate white and yolk before frying, get that white super crispy, then throw yolk on at the end so as to get 100% runny yolk everytime!

  20. It’s easy and fun to say, and it’s nothing like the weird spelling. You just say “pahd-kah-pow” really fast like it’s one word, then “moo” which means pork. So “pahd-kah-pow-moo”. In Thailand it’s one of the hotter dishes with tons of chopped red birds-eye chillies. You spoon it on to nice Thai steamed white rice to spread/cut the heat. It’s delicious but get ready for a runny nose and even some tears. Awesome!

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