Wednesday, May 20, 2009

Ostrich Kao Gra Prow & Quick Cooked Asian Greens

I love Asian food- you name it Japanese, Thai, Korean, not so much Chinese, but you get the idea. I love the flavor profiles. Ginger, garlic, tamarind, soy sauce (wheat free of course), thai basil and on and on. I also love how simple a lot of the recipes are. I mean have you ever gone out to a Thai restaurant and marveled at how quickly your food came. It is because the ingredients are 1) simple and 2) get cooked quickly over high heat. No baking, no complications, simple, delicious. I crave Thai food alot and sushi even more than that.

Today, I was craving something I never crave: white rice. For the most part, I only eat white rice when it is a part of sushi or when I am having stomach problems and need to eat something incredibly basic and bland. Anyways, I was craving white rice. Be still my sisters heart. She loves rice. And she owns the one kitchen tool that I do not: a rice cooker. Even better, so I can cook it perfectly. Starting from wanting white rice is not exactly an inspirational jumping off point, most of the time. However, for some reason when I think of white rice and actually craving it, I think about a dish my sister, her ex-boyfriend and I use to make and eat relatively often when I lived with them about 3 years ago: Kao Gra Prow. Kao Gra Prow is ground meat (usually chicken), with fish sauce, chili peppers and lots of basil. It is delicious and simple. As soon as it came into my head, I was sold. It was exactly what I wanted. I headed to the grocery store to pick up the ingredients and started writing the recipe and working through the flavors in my head. When I got to Real Food, I was happy to find all the ingredients I needed and then ran into the kicker that took this recipe from good to great: ground ostrich. Considering Real Food in Sausalito does not carry very much meat at all, it was awesome to see that they had it! I grabbed it and headed home to get cooking.

This meat and rice dish is super simple, hugely flavorful and incredibly nutritious. The ostrich is so lean and the flavor combination of the roasted red chili paste, garlic and basil meld together for a very satisfying. Because of the noticeable absence of veggies in this dish, I decided to do some quick cooked asian greens on the side. Once I took the Kao Gra Prow out of the skillet, I simply added a bit of coconut oil and cooked the greens for a few minutes. I plated it all together and honestly, after a few bites of each separately to check flavor, texture and see if I liked the recipe, I mixed it all together and it just bumped up the whole dish to a whole new level. The two dishes can easily and fantastically stand alone, but they can combine to make a balance, nutritious, gourmet, even dare I say, traditional dish, which I will definitely be making again.


Ostrich Kao Gra Prow


Ingredients:


2 tablespoons garlic, minced
1.5 tablespoons olive or peanut oil
3 tablespoons roasted chili pepper sauce, divided
3 tablespoons soy sauce
1 tablespoon dark brown sugar
1 lb. ground ostrich
1-2 pkgs fresh basil, chopped

Directions:


In a wok over high heat, heat olive or peanut oil up and add garlic and 1 tbsp of the roasted red chili paste. Brown garlic, add ostrich and break up using a wooden spoon and cooking until beginning to brown. Add another tbsp roast red chili paste, soy sauce and dark brown sugar. Cook another minute. Add final tbsp of roast red chili paste. Add chopped basil and toss together. Remove from heat.


Serve over white rice (optional: once plated crack a raw egg over top of hot meat/rice and mix together) and side of quick cooked asian greens.

Makes 4 servings. Cooking time: 15 minutes.

Quick Cooked Asian Greens


Ingredients:


.5 tablespoon coconut oil
1 large bok choy, chopped
1 cup red cabbage, shredded
1 tablespoon soy sauce

Directions:


In a hot wok (perhaps the same wok used for the Kao Gra Prow), heat the coconut oil. Toss the bok choy and red cabbage into the wok and stir to coat with oil. Cook for 1-2 minutes. Add in soy sauce and cook 1 more minute. Greens should be crisp tender.

Serves 1. Cooking time: less than 10 minutes.


2 comments:

  1. Did you get a new camera?! The food shots look incredible!

    ReplyDelete
  2. Thanks J.P.! Not better camera, just better light or maybe better skills. I want a new camera, like a Canon or something. Dream a little dream I guess!

    ReplyDelete

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