Raan Grapao Khong Trae (Liu An An)

Minced Pork Basil Stir-fry with Rice. Stir-fried with dried chili until fragrant. Spicy and intense flavor according to the ancient recipe. Minced pork is stir-fried until it absorbs the flavors.

Chicken Breast Basil Stir-fry with Rice. Chicken breast cut into bite-sized pieces, stir-fried with dried chili and basil leaves. Intense flavor, low fat.

Minced Beef Basil Stir-fry with Rice. Fragrant beef stir-fried with dried chili. Spicy flavor, pairs well with hot steamed rice.

Crispy Pork Basil Stir-fry with Rice. Large pieces of crispy pork stir-fried with basil sauce and dried chili, maintaining the crispiness of the pork skin.

Squid Basil Stir-fry with Rice. Fresh squid cut into pieces, stir-fried over high heat with dried chili. Spicy and flavorful.

Shrimp Basil Stir-fry with Rice. Fresh, bouncy shrimp stir-fried with dried chili basil sauce, fragrant with basil, and a mellow flavor.

Mixed Seafood Basil Stir-fry with Rice. Includes shrimp and squid, stir-fried with spicy dried chili basil seasoning.

Mixed Basil Stir-fry with Rice. Various ingredients including pork and seafood, stir-fried together for a diverse flavor in one dish.

Minced Pork and Century Egg Basil Stir-fry with Rice. Century eggs fried or stir-fried with basil sauce. The rich flavor of the egg contrasts with the spiciness of the basil.

Eggs fried in hot oil. Crispy whites, cooked or jammy yolks. Popularly eaten with basil rice to cut through the spiciness.

Eggs beaten together and fried in hot oil until golden and fluffy. Fragrant, delicious, and easy to eat.

Eggs scrambled in a pan, broken up. Not a flat omelet. Soft texture.

Seasoned eggs, fried to a semi-cooked, semi-raw state. Smooth, soft, and juicy texture, similar to Western-style scrambled eggs.

Duck egg preserved using a traditional method. Dark shell, dark brown jelly-like meat. Unique, rich flavor.