Executive summary by darmansjah
The Thai word kaphrao means ‘holy basil’, which is the
essential ingredient in this stir-fried dish. In pha kaphrao, the plant is
combined with some protein-typically minced pork or chicken, but it can also be
seafood-along with coarsely chopped garlic, chillies and, sometimes, chopped
yardlong bean. The dish is seasoned with fish sauce and a pinch of sugar,
served over rice and usually crowned with a fried egg.
ORIGIN Phat kaphrao is
a relatively recent introduction to Thai cuisine and didn’t become commonplace
until about 50 years ago, although Thai holy basil has been a well-used local
ingredient for a long time. In ancient India, the herb was used in ayurvedic
medicine and is considered a sacred plant among Hindus. Like much Thai street
food-and particularly because phat kaphrao is work-fried-the dish most likely
has at least partial Chinese origins.
TASTING Unlike other Thai street dishes, there generally
aren’t vendors who specialize only in phat kaphrao. Typically, the dish is
found at ‘made-to-order’ carts, stalls and restaurants. These establishments do
a huge variety of dishes, and can be recognized by a tray of raw ingredients. A
diner will generally have a look at what ingredients are available and place
their order directly with the cook. The steaming dish will emerge from the work
a few minutes later. Although phat kaphrao is predominately salty and spicy, it
is always served with a small bowl of finely sliced chillies in fish sauce, and
sometimes a squeeze of lime-the Thai equivalent of the salt shaker.
Finding It any raan ahaan taam sang, or ‘made-to-order’,
restaurant or stall in Thailand will serve phat kaphrao (US$1-US$1.60).
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