For some reason everytime I cook Kapow, (mostly Gai but wanna start Moo), it always comes out really oily.

I dont use too much cooking oil, however I always get the above result

Am I using too much oyster sauce, am I cooking it too slowly (it does seem to take way longer than the restaraunts)...?

Any suggestions guys...?

add more water and fry a liitle more till it dry out abit

I don't know what you are doing to make it oily unless you are using too much oil, the wok is not hot enough, OR you are using the chicken skins (they add a lot of oil). I never use water and don't use oyster sauce, I use palm sugar. It has never been greasy, especially with chicken.

my recipe for kapow as taught to me by my wife

5 chillie 2 garlic broken up in kok

fry chilli and garlic in hot oil ( sneeze and cough )

add chicken cook for a while then add sliced long bean

add about 1 tsp of oyster sauce, splash of nam pla about 1 tsp sugar 1 tsp of chicken flavour

add water the kok to rinse out chilli and add to the wok

continue to cook until chicken done

turn of heat and add kapow leaves mixing until wilted

chicken should be thin sliced so cooks quickly

total time to cook about 5 mins

my recipe for kapow as taught to me by my wife

5 chillie 2 garlic broken up in kok

fry chilli and garlic in hot oil ( sneeze and cough )

add chicken cook for a while then add sliced long bean

add about 1 tsp of oyster sauce, splash of nam pla about 1 tsp sugar 1 tsp of chicken flavour

add water the kok to rinse out chilli and add to the wok

continue to cook until chicken done

turn of heat and add kapow leaves mixing until wilted

chicken should be thin sliced so cooks quickly

total time to cook about 5 mins

I don't know why your wife teached you to add the sliced long bean and chicken flavour because these are not necessary for cooking kaprow.

my recipe for kapow as taught to me by my wife

5 chillie 2 garlic broken up in kok

fry chilli and garlic in hot oil ( sneeze and cough )

add chicken cook for a while then add sliced long bean

add about 1 tsp of oyster sauce, splash of nam pla about 1 tsp sugar 1 tsp of chicken flavour

add water the kok to rinse out chilli and add to the wok

continue to cook until chicken done

turn of heat and add kapow leaves mixing until wilted

chicken should be thin sliced so cooks quickly

total time to cook about 5 mins

I don't know why your wife teached you to add the sliced long bean and chicken flavour because these are not necessary for cooking kaprow.

What!! No MSG??

my recipe for kapow as taught to me by my wife

5 chillie 2 garlic broken up in kok

fry chilli and garlic in hot oil ( sneeze and cough )

add chicken cook for a while then add sliced long bean

add about 1 tsp of oyster sauce, splash of nam pla about 1 tsp sugar 1 tsp of chicken flavour

add water the kok to rinse out chilli and add to the wok

continue to cook until chicken done

turn of heat and add kapow leaves mixing until wilted

chicken should be thin sliced so cooks quickly

total time to cook about 5 mins

I don't know why your wife teached you to add the sliced long bean and chicken flavour because these are not necessary for cooking kaprow.

my wife is a professionally thai chef and has been for many years so i am sure she knows what she is doing

the long bean is an optional extra

my recipe for kapow as taught to me by my wife

5 chillie 2 garlic broken up in kok

fry chilli and garlic in hot oil ( sneeze and cough )

add chicken cook for a while then add sliced long bean

add about 1 tsp of oyster sauce, splash of nam pla about 1 tsp sugar 1 tsp of chicken flavour

add water the kok to rinse out chilli and add to the wok

continue to cook until chicken done

turn of heat and add kapow leaves mixing until wilted

chicken should be thin sliced so cooks quickly

total time to cook about 5 mins

I don't know why your wife teached you to add the sliced long bean and chicken flavour because these are not necessary for cooking kaprow.

What!! No MSG??

no but the chicken flavour powder has msg i think

my recipe for kapow as taught to me by my wife

5 chillie 2 garlic broken up in kok

fry chilli and garlic in hot oil ( sneeze and cough )

add chicken cook for a while then add sliced long bean

add about 1 tsp of oyster sauce, splash of nam pla about 1 tsp sugar 1 tsp of chicken flavour

add water the kok to rinse out chilli and add to the wok

continue to cook until chicken done

turn of heat and add kapow leaves mixing until wilted

chicken should be thin sliced so cooks quickly

total time to cook about 5 mins

I don't know why your wife teached you to add the sliced long bean and chicken flavour because these are not necessary for cooking kaprow.

What!! No MSG??

I've never seen MSG in a Thai recipe. Why do you think it has MSG?

I assume with MSG this is meant? Yes it is- and can be used when cooking Kapow. :-)

my recipe for kapow as taught to me by my wife

5 chillie 2 garlic broken up in kok

fry chilli and garlic in hot oil ( sneeze and cough )

add chicken cook for a while then add sliced long bean

add about 1 tsp of oyster sauce, splash of nam pla about 1 tsp sugar 1 tsp of chicken flavour

add water the kok to rinse out chilli and add to the wok

continue to cook until chicken done

turn of heat and add kapow leaves mixing until wilted

chicken should be thin sliced so cooks quickly

total time to cook about 5 mins

I don't know why your wife teached you to add the sliced long bean and chicken flavour because these are not necessary for cooking kaprow.

What!! No MSG??

I've never seen MSG in a Thai recipe. Why do you think it has MSG?

it may not be mentioned in recipes but it is widely used in thai cooking

I assume with MSG this is meant? Yes it is- and can be used when cooking Kapow. :-)

M.S.G. is present in most oyster sauces :

http://en.wikipedia.org/wiki/Oyster_sauce

my recipe for kapow as taught to me by my wife

5 chillie 2 garlic broken up in kok

fry chilli and garlic in hot oil ( sneeze and cough )

add chicken cook for a while then add sliced long bean

add about 1 tsp of oyster sauce, splash of nam pla about 1 tsp sugar 1 tsp of chicken flavour

add water the kok to rinse out chilli and add to the wok

continue to cook until chicken done

turn of heat and add kapow leaves mixing until wilted

chicken should be thin sliced so cooks quickly

total time to cook about 5 mins

I don't know why your wife teached you to add the sliced long bean and chicken flavour because these are not necessary for cooking kaprow.

What!! No MSG??

This recipe don't need MSG or chicken flavour. Soy sauce, oyster sauce, sugar and a little bit fish sauce is enough for me.

Joy is right +1

We cook this with moo, buy a tenderloin as opposed to ready ground Moo and have the shop grind it for you , we do this at Makro all the time, no need for much oil in cooking it.

Just saw a recipe for krapraw that does not use oyster sauce. It uses 2-3 Tbs. peanut oil for stir-frying for 1 pound of meat and for the sauce:

• 2-3 tsp. black soy sauce (the semi-sweet kind), or to taste
  
• 2 Tbs. fish sauce (nam bplah), or to taste
  

For the other ingredients, it uses chicken, garlic, shallots, chillis, holy basil and kaffir lime leaves. And white pepper.

Maybe try this and see if it is less oily...

I assume with MSG this is meant? Yes it is- and can be used when cooking Kapow. :-)

M.S.G. is present in most oyster sauces :

http://en.wikipedia....ki/Oyster_sauce

I didn't know that, but it looks like there are versions that do not have msg.

Joy is right +1

+2 Why would anyone want msg or chicken flavour with msg?