james24 Posted January 10, 2013 Share Posted January 10, 2013 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...? Link to comment Share on other sites More sharing options...
ShopBoy Posted January 10, 2013 Share Posted January 10, 2013 add more water and fry a liitle more till it dry out abit Link to comment Share on other sites More sharing options...
wayned Posted January 10, 2013 Share Posted January 10, 2013 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. Link to comment Share on other sites More sharing options...
dazk Posted January 11, 2013 Share Posted January 11, 2013 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 Link to comment Share on other sites More sharing options...
joy16 Posted January 12, 2013 Share Posted January 12, 2013 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. Link to comment Share on other sites More sharing options...
Puyai Posted January 12, 2013 Share Posted January 12, 2013 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?? Link to comment Share on other sites More sharing options...
dazk Posted January 12, 2013 Share Posted January 12, 2013 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 Link to comment Share on other sites More sharing options...
dazk Posted January 12, 2013 Share Posted January 12, 2013 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 Link to comment Share on other sites More sharing options...
just_Elaine Posted January 12, 2013 Share Posted January 12, 2013 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? Link to comment Share on other sites More sharing options...
Dancealot Posted January 12, 2013 Share Posted January 12, 2013 I assume with MSG this is meant? Yes it is- and can be used when cooking Kapow. :-) Link to comment Share on other sites More sharing options...
dazk Posted January 13, 2013 Share Posted January 13, 2013 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 Link to comment Share on other sites More sharing options...
stailmanki Posted January 13, 2013 Share Posted January 13, 2013 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 Link to comment Share on other sites More sharing options...
joy16 Posted January 13, 2013 Share Posted January 13, 2013 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. Link to comment Share on other sites More sharing options...
Dancealot Posted January 13, 2013 Share Posted January 13, 2013 Joy is right +1 Link to comment Share on other sites More sharing options...
ableguy Posted January 13, 2013 Share Posted January 13, 2013 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. 1 Link to comment Share on other sites More sharing options...
just_Elaine Posted January 14, 2013 Share Posted January 14, 2013 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... Link to comment Share on other sites More sharing options...
just_Elaine Posted January 14, 2013 Share Posted January 14, 2013 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. Link to comment Share on other sites More sharing options...
uptheos Posted January 14, 2013 Share Posted January 14, 2013 Joy is right +1 +2 Why would anyone want msg or chicken flavour with msg? Link to comment Share on other sites More sharing options...
.png.3b3332cc2256ad0edbc2fe9404feeef0.png)
.thumb.png.76be522b3b43e7458166b9dac9e422ed.png)
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now