Thai Steamed Egg with Holy Basil Minced Pork (Khao Kai Toon Krapao Moo Sap)
Thai Steamed Egg with Holy Basil Minced Pork (Khao Kai Toon Krapao Moo Sap)
Ingredients
For the Steamed Egg Custard (Kai Toon)
- 2 large eggs
- 1/2 cup water, approximately, equal volume to eggs
- 1 teaspoon mirin
- 1/4 teaspoon dashi powder
- 1/8 teaspoon salt
For the Holy Basil Minced Pork Stir-fry (Kra Pao Moo Sap)
- 1 pound ground pork
- 1/4 teaspoon salt
- 2 tablespoons fish sauce, divided
- 1 teaspoon cornstarch
- 1 tablespoon cooking oil
- 4 cloves garlic, finely chopped
- 2 bird's eye chilies, finely chopped, or more to taste
- 2 scallions, chopped
- 1/2 cup zucchini, diced into 1/4-inch pieces
- 1 tablespoon oyster sauce
- 1 teaspoon mirin
- 1 tablespoon Golden Mountain Seasoning Sauce, (or light soy sauce)
- 1 cup fresh holy basil leaves, packed
- 1 red chilies, sliced, for garnish
- 1 tablespoon Dudu Master Chilli Oil, as needed, for serving
For Serving
- 4 cups steamed white rice
Instructions
- 1
Prepare the Steamed Egg Custard: Crack the 2 large eggs into a liquid measuring cup. Note the volume of the eggs. Add an equal volume of water to the eggs in the measuring cup. For example, if the eggs measure 1/2 cup, add 1/2 cup of water.
⏱️ 2 min
- 2
Add 1 teaspoon of mirin, 1/4 teaspoon of dashi powder, and 1/8 teaspoon of salt to the egg and water mixture. Whisk thoroughly with a fork or a handheld frother until the mixture is smooth and slightly frothy.
⏱️ 2 min
- 3
Strain the egg mixture through a fine-mesh sieve into a small, heat-proof ceramic bowl (approximately 4-6 inches in diameter). This step removes any lumps or air bubbles, ensuring a silky-smooth custard.
⏱️ 3 min
- 4
Steam the egg custard: Place the bowl with the strained egg mixture into a steamer basket or a steam oven. If using a steam oven, set it to 212°F (100°C) and steam for 15 minutes, or until the custard is set but still slightly jiggly in the center. If using a stovetop steamer, bring water to a boil, then reduce to a simmer. Place the bowl in the steamer, cover, and steam for 15-20 minutes.
⏱️ 15 min•🌡️ 212
- 5
While the egg is steaming, prepare the Holy Basil Minced Pork Stir-fry: In a medium bowl, combine the ground pork with 1/4 teaspoon of salt, 1 tablespoon of fish sauce, and 1 teaspoon of cornstarch. Mix well until thoroughly combined.
⏱️ 5 min
- 6
Place a large skillet or wok on the stove. Add the seasoned minced pork to the cold pan. Turn the heat to medium-high. Cook the pork, breaking it up with a spatula, allowing the fat to render slowly. Continue cooking until the pork is browned and cooked through, approximately 5-7 minutes. Make sure to 'smash' the pork during cooking to achieve a fine, crumbly texture.
⏱️ 7 min
- 7
Once the pork is cooked, add 1 tablespoon of cooking oil to the pan, followed by the finely chopped garlic and bird's eye chilies. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 8
Add the chopped scallions and diced zucchini to the pan. Stir-fry for another 2-3 minutes until the zucchini is slightly tender-crisp.
⏱️ 3 min
- 9
Season the stir-fry with the remaining 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, 1 teaspoon of mirin, and 1 tablespoon of Golden Mountain Seasoning Sauce (or light soy sauce). Stir well to combine all the flavors.
⏱️ 1 min
- 10
Add the fresh holy basil leaves and sliced red chilies to the pan. Quickly stir-fry for 30 seconds to 1 minute, just until the basil leaves wilt. Do not overcook the basil to preserve its fresh aroma.
⏱️ 1 min
- 11
Assemble the dish: Place a generous bed of steamed white rice in each serving bowl. Carefully invert and unmold the perfectly steamed egg custard onto the center of the rice.
⏱️ 2 min
- 12
Generously spoon the hot, aromatic holy basil minced pork stir-fry over and around the steamed egg. Drizzle with Dudu Master Chilli Oil, as needed, for an extra layer of flavor and heat. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Steamed Egg with Holy Basil Minced Pork (Khao Kai Toon Krapao Moo Sap)
Ingredients
For the Steamed Egg Custard (Kai Toon)
- 2 large eggs
- 1/2 cup water, approximately, equal volume to eggs
- 1 teaspoon mirin
- 1/4 teaspoon dashi powder
- 1/8 teaspoon salt
For the Holy Basil Minced Pork Stir-fry (Kra Pao Moo Sap)
- 1 pound ground pork
- 1/4 teaspoon salt
- 2 tablespoons fish sauce, divided
- 1 teaspoon cornstarch
- 1 tablespoon cooking oil
- 4 cloves garlic, finely chopped
- 2 bird's eye chilies, finely chopped, or more to taste
- 2 scallions, chopped
- 1/2 cup zucchini, diced into 1/4-inch pieces
- 1 tablespoon oyster sauce
- 1 teaspoon mirin
- 1 tablespoon Golden Mountain Seasoning Sauce, (or light soy sauce)
- 1 cup fresh holy basil leaves, packed
- 1 red chilies, sliced, for garnish
- 1 tablespoon Dudu Master Chilli Oil, as needed, for serving
For Serving
- 4 cups steamed white rice
Instructions
- 1
Prepare the Steamed Egg Custard: Crack the 2 large eggs into a liquid measuring cup. Note the volume of the eggs. Add an equal volume of water to the eggs in the measuring cup. For example, if the eggs measure 1/2 cup, add 1/2 cup of water.
⏱️ 2 min - 2
Add 1 teaspoon of mirin, 1/4 teaspoon of dashi powder, and 1/8 teaspoon of salt to the egg and water mixture. Whisk thoroughly with a fork or a handheld frother until the mixture is smooth and slightly frothy.
⏱️ 2 min - 3
Strain the egg mixture through a fine-mesh sieve into a small, heat-proof ceramic bowl (approximately 4-6 inches in diameter). This step removes any lumps or air bubbles, ensuring a silky-smooth custard.
⏱️ 3 min - 4
Steam the egg custard: Place the bowl with the strained egg mixture into a steamer basket or a steam oven. If using a steam oven, set it to 212°F (100°C) and steam for 15 minutes, or until the custard is set but still slightly jiggly in the center. If using a stovetop steamer, bring water to a boil, then reduce to a simmer. Place the bowl in the steamer, cover, and steam for 15-20 minutes.
⏱️ 15 min•🌡️ 212 - 5
While the egg is steaming, prepare the Holy Basil Minced Pork Stir-fry: In a medium bowl, combine the ground pork with 1/4 teaspoon of salt, 1 tablespoon of fish sauce, and 1 teaspoon of cornstarch. Mix well until thoroughly combined.
⏱️ 5 min - 6
Place a large skillet or wok on the stove. Add the seasoned minced pork to the cold pan. Turn the heat to medium-high. Cook the pork, breaking it up with a spatula, allowing the fat to render slowly. Continue cooking until the pork is browned and cooked through, approximately 5-7 minutes. Make sure to 'smash' the pork during cooking to achieve a fine, crumbly texture.
⏱️ 7 min - 7
Once the pork is cooked, add 1 tablespoon of cooking oil to the pan, followed by the finely chopped garlic and bird's eye chilies. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 8
Add the chopped scallions and diced zucchini to the pan. Stir-fry for another 2-3 minutes until the zucchini is slightly tender-crisp.
⏱️ 3 min - 9
Season the stir-fry with the remaining 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, 1 teaspoon of mirin, and 1 tablespoon of Golden Mountain Seasoning Sauce (or light soy sauce). Stir well to combine all the flavors.
⏱️ 1 min - 10
Add the fresh holy basil leaves and sliced red chilies to the pan. Quickly stir-fry for 30 seconds to 1 minute, just until the basil leaves wilt. Do not overcook the basil to preserve its fresh aroma.
⏱️ 1 min - 11
Assemble the dish: Place a generous bed of steamed white rice in each serving bowl. Carefully invert and unmold the perfectly steamed egg custard onto the center of the rice.
⏱️ 2 min - 12
Generously spoon the hot, aromatic holy basil minced pork stir-fry over and around the steamed egg. Drizzle with Dudu Master Chilli Oil, as needed, for an extra layer of flavor and heat. Serve immediately.
⏱️ 2 min