Phat kaphrao
A plate of pork phat kaphrao with rice
Alternative namesPad Ka pao
TypeRice dish
Courseentree or main
Place of originThailand
Associated cuisineThai
Serving temperaturehot
Main ingredients

Phat Kaphrao (Thai: ผัดกะเพรา, pronounced [pʰàt kā.pʰrāw]; transl. stir-fried holy basil), also spelled pad krapow, pad kaprao, or pad gaprao, is one of the most popular Thai dishes in Thailand.[1] Known colloquially as "The Desperate Menu" (Thai: เมนูสิ้นคิด, pronounced [Menū s̄înkhid]), this dish has garnered a reputation for its appetising appearance and flavour.

History

According to the 1687 records of La Luber, holy basil leaves are recognized as a type of vegetable that carries a pleasant aroma due to its ties to the holy basil plant.[2] The protein derived from the holy basil plant is believed to have been entrusted directly to the Brahmin, who served as a priest and had the power to verify it. In later texts, it is noted that certain vegetables can vary in size and purpose. Based on the herbs size some are used for cooking and some are used for medicinal purposes.

It is speculated that phat kaphrao was first introduced to Thailand during the reign of King Rama VII when Chinese immigrants carried the spice to be sold in Thailand local market. Eventually, stir-fried basil likely gained popularity around 1957, having been adapted from Chinese cuisine. To prepare this dish, black soybean was stir-fried with garlic, followed by minced meat or chicken. It is seasoned with fish sauce and dark soy sauce, and, accordion to general belief, it is thought to be an adaptation of stir-fried beef with cumin leaves.

Phat kaphrao was included in cookbooks as early as the late 1970s. Stir-fried basil with beef is prepared using fish sauce and monosodium glutamate only; following the stir-frying of the beef, rice is stir-fried to make fried rice. Yardlong beans, specifically the inner portion, and alcoholic snacks are paired with this dish. According to the book "Mae Krua Ek(Thai: แม่ครัวเอก, pronounced [mɛ̂ː.kʰrūːa̯ ʔèːk̚]" in 1998, minced meat should be marinated in alcohol first, and later fish sauce and palm sugar should be used as the only seasoning.

Ingredients

The key components include basil, which is stir-fried with ground meat (commonly beef, chicken or pork), garlic, sugar and Thai chili. The dish is seasoned with a combination of soy sauce, oyster sauce and fish sauce. Additionally, it may incorporate other ingredients such as onions, bell peppers and green beans.

Phat ka prow is mainly made with meat such as pork, beef and chicken. Using red basil will give more flavour and aroma, can add dark soy sauce instead of giving the basil an appetizing dark colour.[3]

Like many Thai dishes, phat kaphrao is often accompanied by condiments served on the side, such as extra Thai bird chili, lime wedges, and soy or fish sauce.

Phat kaphrao abroad

Popularity in Thailand

According to Associate Professor Dr. Ratchanee, Phat Kaphrao is a popular menu choice among Thai individuals in 2020 due to its deliciousness and the allure of the basil scent that wafts through the air while it is being stir-fried. The dish is also not particularly expensive, easy to prepare, and can be quickly consumed. Furthermore, it provides numerous nutritional benefits and is considered a "healthy menu". It is recommended to eat the dish with rice in appropriate quantities, as well as including a variety of other nutritious vegetables, such as cucumbers, yardlong beans, and leafy greens. Doing so will provide greater nutritional value, with enhanced levels of vitamins, minerals, and dietary fibre.

In the event of individuals with elevated blood fat levels, it is acceptable to consume Phat Kaphrao, although reducing the quantity of seafood may be required.[4]

Popularity in Japan

According to Apiradee Tantraporn, Minister of Commerce, Thai cuisine has ascended to the list of top 15 international food choices, with a specific emphasis on Japanese consumers. One of the most favored dishes for Japanese individuals to make at home is Phat Kaphrao, as well as khao man kai (Thai: ข้าวมันไก่, pronounced [K̄ĥāwmạn kị̀]), and to further elevate the recognition and consumption of Thai cuisine, plans are in motion to increase its availability to Japanese consumers via restaurants, as well as other channels, to bolster support for the broader Thai food industry. Additionally, aside from the export of raw ingredients and partially prepared Thai dishes, the development of convenient food formats is emphasized. These ready-to-eat products should be easy to prepare and consume, suitable for Japanese homemakers who desire a seamless cooking experience. Such an approach may ultimately stimulate sales and encourage individuals to purchase these readily accessible dishes.[5]

Popularity in Taiwan

The popularity of the recipe for Phat Kaphrao in various regions rely on the ease of obtaining the necessary ingredients. Considering that basil is common in Southeast Asia and challenging to cultivate in other climates, the adoption of vegetables that are more readily available in the target area is not surprising. However, in Taiwan, a distinct recipe for stir-fried basil utilizing tomatoes has emerged, which presents a distinct flavor contrast to the traditional Phat Kaphrao. Many Thai restaurants in Taiwan choose to add tomatoes as the primary ingredient alongside basil, due to the difficulty of sourcing basil leaves. When asked for thei main ingredient, many Taiwanese individuals agreed that Phat Kaphrao must contain tomatoes. Emphasising the colorful appearance of tomatoes, enhanced flavor, and their ability to be utilized to enhance the color instead of chilies, considering that many Taiwanese individuals do not enjoy overly spicy cuisine.[6]

Nutritional values

The phat ka prow consists of essential ingredients from the five food groups, which are the main source of body's nutrition. Specifically, it has 16.3 grams of protein and contains 21.2 grams of fat, which is within the recommended daily intake level and constitutes 33 percent of it. Additionally, there are 74.3 grams of carbohydrates, making up 67 percent of the suggested serving. The nutritional profile of phat ka prow demonstrates a well-balanced blend of nutrients and minerals necessary for optimal bodily functioning and a healthy lifestyle.

The quantity of food involved in a serving of phat ka phrao is suggested that one plate of chicken accompanied by basil over a base of rice typically weighs around 300 grams. Furthermore, it provides a total of 554 kilocalories of energy, representing 28 percent of the recommended daily energy intake.

Stir-frying holy basil with pork and various seasonings results in a dish that is rich in protein and minerals. Chilli peppers possess capsaicin, which has antioxidant properties. Garlic contains organosulfur, which serves as a natural antibiotic that effectively combats the growth of cancerous bacteria.[7]

See also

References

  1. ↑ Thuan, Willy. "Thuan, W. (n.d.). Top 10 Thai Food - Most Popular Thai Foods".
  2. ↑ "ต้นกำเนิดความเป็นมาผัดกะเพรา".
  3. ↑ "วิธีทำกะเพราหมู".
  4. ↑ "ตำนาน "ผัดกะเพรา" เฉลยที่มาเมนูสิ้นคิด".
  5. ↑ "'ผัดกระเพรา-ข้าวมันไก่' เมนูฮิตแดนอาทิตย์อุทัย".
  6. ↑ "'ผัดกะเพรามะเขือเทศ' และการเดินทางของกองพล 93".
  7. ↑ "คุณค่าทางอาหารของข้าวผัดกะเพรา".
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