Cooking Authentic Puddgaprow-No Tourist Tricks
Sawaddeeka, Pradichaya here!
I’m coming to you straight from my car.
I couldn’t wait a moment longer to share this with you!
Ever get a craving for that incredible Thai dish, Puddgaprow? I know you love it just like I do! Let's dive into the world of Puddgaprow—a dish that’s not just delicious but also a part of our cultural fabric.
Don't feel like reading? No problemo. Click here to watch the video
Why Puddgaprow?
You might have seen it on restaurant menus spelled as pad kra pow or pad ka pao. Truth be told, those are just approximations! It’s actually pronounced pudd-ga-prow in Thai. Trust me, once you try to make this at home, you’ll never look at the takeout version the same again.
The Perfect Ingredient
So, what's the magic ingredient?
--It’s the gaprow leaves.
But here in the U.S., getting your hands on fresh gaprow can be a bit tricky depending on the season and where you live. I’ve faced those challenges too, having lived in places with different climates like PA and Las Vegas.
Fear not! I've figured out ways to keep these precious herbs thriving, even when it's freezing outside. And when push comes to shove, you can always prepare and freeze them for those "I need Puddgaprow now!" moments. Pro-tip: blanching and freezing the leaves preserves their flavor perfectly.
Cooking Techniques to Savor
When it comes to cooking Puddgaprow, less is more. Garlic, chili, gaprow, and ground pork are your main heroes. Keep it simple to let the authentic flavors shine through. Believe me, you’re going to want to steer clear of fillers like onions or watery veggies.
Tom C. - FGTK customer. Long Island, NY
Pro Cooking Tips
Imagining pungent garlic, fiery chili peppers, and aromatic gaprow sizzling in a pan. The scent is simply irresistible!
Want even more flavor?
Try adding bird’s eye chilis from your local Asian market. And while traditional recipes call for pork, you could switch it up with chicken thigh or beef for variety. Always keep those meat slices uniform for even cooking.
The Joy of Cooking Like A Thai
Wondering how to take your Thai cooking skills to the next level?
My book "FROM GAPROW TO KEEMAO AND RECIPES IN BETWEEN" is a treasure trove of secrets and will guide you through the art of cooking with just a handful of ingredients. Whether you're in the U.S. or Thailand, you'll be able to make these dishes taste, look, and smell just as they should.
Get Cooking!
If you're passionate about Thai cooking and truly want to cook like a Thai, not just like a tourist, check out From Gaprow To Keemao. With both physical and digital editions available, there's an option for everyone. Plus, you'll gain access to an exclusive call and personal guidance from yours truly.
Join me on this culinary adventure
Let’s embark on this Thai cooking journey together! You'll be glad you did. Enjoy cooking and, of course, eating authentic Puddgaprow right from your kitchen.
Embrace
the opportunity.
Experience
the transformation.
Take charge
of your culinary skills.
I can't wait for you to bring true Thailand to your table!