If you suddenly have a yen for Bara-Zushi, a passion for Ikan Masak Molek, or a craving for Rogan Josh--don't panic. Run immediately to your local ATM and withdraw enough cash to float a battleship. Call the airlines and book a ticket to Tokyo, Singapore, and Bombay. And in the process, if you develop a hankering for Muc Don Thit, tell your booking agent to throw in a side trip to Hanoi.
The basil in this classice fried rice dish is deep-fried for a few minutes, so that it becomes crisp when cold.
1/2 cup (125 ml) vegetable oil
Handful of fresh Thai basil leaves
3 shallots, finely sliced
2 garlic cloves, finely sliced
1 large fresh red chili, seeded and finely chopped
3/4 lb (375 g) chicken, thinly sliced into small pieces
2 cups (500 g) jasmine rice, cooked and left until cold
1 tablespoon chopped scallions
2 teaspoons fish sauce (nam pla)
Salt, to taste
Heat the oil in a wok, add the basil leaves, and cook for 1-2 minutes. Remove from the wok with a slotted spoon and drain on paper towels.
Add the shallots to the wok and cook, stirring continuously, for 2-3 minutes, or until just beginning to brown. Remove from the wok with the slotted spoon and drain well on paper towels.
Drain all but 2 tablespoons of the oil from the wok. Reheat the wok, add the garlic and chili, and stir-fry for 1 minute. Ad the chicken and stir-fry for 3 minutes. Add the rice and scallions and stir until heated. Add the fish sauce and salt, if necessary.
Stir half the fried basil into the rice and arrange on a serving dish. Sprinkle with the remaining basil and the fried shallots, then serve immediately.
