‘I love fresh basil and coriander’

This recipe is another one from the cookbook ‘Egg’ by Alex Barker. With the eggs, we’ll make simple omelettes to make parcel wrappings. For the fillings, it’s Thai-inspired stir fry mince pork cooked with fish sauce, tomatoes, chillies and herbs.

Fresh coriander is used in the book. Since I have fresh coriander and basil in the fridge and cannot decide which one I should use, I decided to use both herbs. The mince pork filling is tasty; it’s sour, salty, spicy plus you get the fresh flavour from the herbs. What a contrast to the delicate taste of the eggs. Best served with hot steamed jasmine rice 🙂

Thai-style pork parcels

(adapted from ‘Egg’ by Alex Barker, 2000)

(makes 4 parcels)

  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1 large onion, finely chopped
  • 300 gr minced pork
  • 3 tablespoons Thai fish sauce
  • 1 teaspoon granulated sugar
  • 2 tomatoes, diced
  • 4 red chillies, finely chopped
  • 1 small handful fresh basil leaves
  • 1 small handful fresh coriander leaves
  • salt and black pepper
  • extra basil and coriander to garnish


  • 6 eggs
  • 1 tablespoon Thai fish sauce
  • 4 teaspoons olive oil

Eggs and fish sauce

Step 1. Heat the oil in a wok, add the garlic and onion, and fry for 3-4 minutes until soft. Add the pork and fry for about 8 minutes until lightly browned.

Step 2. Stir in the fish sauce, sugar, tomatoes, chilli, salt and pepper; simmer until slightly thickened. Mix in fresh basil and coriander.

Step 3. To make the omelettes, whisk together the eggs and fish sauce. Heat 1 teaspoon olive oil in a large non-stick frying pan. Add a quarter of the beaten egg mixture and tilt the pan to spread the egg into a thin, even sheet. Cook until the omelette is just set, then spoon a quarter of the filling into the center. Fold into a neat square parcel by bringing the opposite sides of the omelette towards each other – first the top and bottom, then the right and left sides.

Step 4. Place the parcel onto a plate, folded side down. Repeat with the rest of oil, eggs and filling. Garnish with fresh basil and coriander and serve with steamed rice.

Thai-style pork parcel served with steamed jasmine rice

It’s seriously good 🙂



This stir fry dish is great when you don’t have much time to prepare dinner :). It’s very easy and quick to cook. The Thai-inspired dish is from Gordon Ramsay; it has aromatic flavour from the garlic and ginger, a hint of chilli and the sourness from the vinegar. It has a lot of vegetables too which I love. Carrot, onion, capsicum, mushroom, snow peas or bean sprouts are perfect for this dish.

I served this dish with store-bought fresh noodle. Alternately, serve with steamed rice.

Thai-style beef stir fry

(from ‘Gordon Ramsay’s Healthy Appetite’, 2008)

(serves 4)

  • 600 gr beef fillet, trimmed and cut into thin strips
  • 1 garlic clove, peeled and chopped
  • 2 cm knob of ginger, peeled and chopped
  • 3 red chillies, trimmed and roughly sliced
  • 200 gr button mushrooms, trimmed and thinly sliced
  • 1 carrot, peeled and thinly sliced on the diagonal
  • 150 gr snow peas
  • 2 spring onions, trimmed and sliced on the diagonal
  • salt and black pepper
  • 3 tablespoons olive oil
  • handful of Thai sweet basil or coriander leaves, to garnish

Beef stir fry ingredients


  • 3 tablespoons light soy sauce
  • 4 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon caster sugar
  • 1 teaspoon corn flour
  • 3-4 tablespoons water

Step 1. Have the beef and all the ingredients chopped and ready before you begin to cook. For the sauce, mix all the ingredients together in a small bowl and set aside. Lightly season the beef strips with salt and pepper.

Chopped veggie

Stir fry sauce

Step 2. Heat a wok or a large frying pan until hot then add a little oil, swirling the wok to coat the surface evenly. Add half the beef strips and stir fry for about a minute until just brown on the surface, but still medium in the middle. Remove to a plate and repeat with the remaining beef. Set the beef aside.

Step 3. Add a little more oil to the wok along with the garlic, ginger and chilli. Stir fry the mixture for about a minute until lightly golden and fragrant. Toss in the mushrooms and stir fry for a minute. Add the carrot and a splash of water. After a minute, toss in the snow peas. Stir fry for another 2 minutes or until the vegetables are just tender.

Step 4. Give the sauce a stir and pour over the vegetables, then return the beef to the wok. Toss over the heat for another minute until the sauce has thickened. Turn off the heat and stir in the spring onions.

Step 5. Serve with noodle and garnish with coriander leaves. Steamed rice will make a great companion too 🙂

Thai-style beef stir fry served with noodle