Thai Basil Minced Pork (Pad Gaprow)

This is our all time favourite Thai dish. It is easy to cook and the fragrant spicy pork goes very well with steamed Jasmine rice. Sometimes, it’s the simple dishes that taste the best and this certainly is proof of that.


  • 500g minced pork
  • 1 tbs minced garlic
  • 3-4 birds eye chili ( use red long chili if you can’t take much heat)
  • Big bunch of Thai basil leaves (leaves picked and washed)
  • 3 tbs oil
  • 2 tbs sweet soy sauce
  • 1/2 tbs premium Thai fish sauce


  • 4 Sunny side up eggs


  • Heat 3 tbs of oil in a wok over medium high heat, stir fry the garlic and chilli for about a minute. Add in the minced pork, stir fry and break up the meat into bits until almost cooked.
  • Add in the sweet soys sauce and fish sauce, followed by the Thai basil leaves. Mix until well combined and leaves are wilted.
  • Serve it together with fried eggs and steamed white rice

Thai Coconut Prawn and Fish Soup

A delicious meal awaiting at my dinner table

I have always been a huge fan of this soup. I still remember the first time I had this soup more than two decades ago at Tokyo Training Center when I was a trainee in Japan sponsored by AOTS. Their canteen served this soup, and being a fan of seafood, I ordered and tried it out. Yes, I was hooked. The level of spiciness is not too much, just a little tang and a note of sweetness that ended with a nutty taste of coconut. It was a very rich soup that is full of flavours.

Now that Ayam brand had the light version of coconut milk, with only 5 percent fat and yet still flavourful, I was so ecstatic to cook it again without feeling the guilt! Yahoo!


  • 660g Ayam Coconut Light (5% fat)
  • 40g chopped and split Lemongrass
  • 24g chopped shallots
  • 12g chopped green chili
  • 38g galangal ginger
  • 95g squeezed lime juice
  • 50g red curry paste
  • 40g fish sauce
  • 1L chicken broth
  • 400g cod fish fillet (or any of your preferred fish)
  • 500g deveined prawn with shell
  • 1 can straw mushroom (drained)


  • Heat up your pot and drizzle 10g of oil then sauté your curry paste, lemon grass, shallots, ginger and green chili for about 2-3 minutes to release the fragrance of the spices.
  • Add the chicken broth, lime juice and Ayam coconut milk; bring to boil.
  • Lower the heat before adding the prawn and fish fillet then let it simmer until the seafood are cooked.
  • Season it with fish sauce.
Steaming hot soup ready to be served!

The aroma permeating in my kitchen was making everyone at home hungry. Who wouldn’t be, right?