Alternative uses for Shower caps  

Recently I have been looking into other uses for these very reliable yet underrated essentials for daily living. I came across several individuals who actually wear their shower caps in the kitchen whist making certain dishes where the smell of the cooking tends to permeate the hair. This smell can, and usually does, last until the next time your hair is washed. So in order to solve this problem, why not try it for yourself with one of our shower caps - the smell of a full English breakfast is especially powerful and the lingering odour can be avoided!

Below is a wonderful Thai recipe sent to me by a friend. The cooking smell pervades the kitchen whilst in progress, but you now know what to do in order to avoid your curly locks taking on kitchen odours. Enjoy!

PAD KRAPOW MOO 

Recipe Thai basil leaves will cool the fiery red chilli and add the perfect fresh finish to this dish that's crammed with crunch and colour. 

2 tbs oyster sauce
1 tbs fish sauce
2 tsp caster sugar
2 tbs peanut oil
550g pork fillet, thinly sliced
1 red capsicum, halved, seeded, coarsely chopped
2 long fresh red chillies, halved, seeded, thinly sliced
2 garlic cloves, finely chopped
150g green round beans, trimmed
80ml (1/3 cup) water
1 cup fresh Thai basil leaves
Steamed jasmine rice (optional)

Step 1 Combine the oyster sauce, fish sauce and sugar in a small bowl. Heat 2 teaspoons of oil in a large wok over high heat. Stir-fry one-third of the pork for 2 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with oil and remaining pork, reheating the wok between batches.

Step 2 Heat the remaining oil in the wok. Stir-fry the capsicum, chilli and garlic for 2 minutes or until soft. Add the beans and water, and stir-fry for 3 minutes or until the beans are tender crisp and the water evaporates.

Step 3 Stir in the oyster sauce mixture and pork. Add the basil and toss to combine. Serve with rice, if desired.