Tuesday, January 25, 2011

Gai Pad Met Ma-Muang Himmaphan

Chicken with Cashew Nut
Vegetables can be added while the chicken is cooking if desired.

1/4 cup (2 fl oz/60 ml) oil
4 garlic cloves (kratiem), minced
1 lb (500 g) boned chicken, thinly sliced

Recipe (Sauce):

2 tablespoons fish sauce (nam pla)
2 tablespoons oyster sauce
2 tablespoons sugar
1/8 teaspoon white pepper
1 teaspoon cornstarch/cornflour dissolved in a little water, optional

1/2 cup (70 g/2 1/2 oz) roasted cashew nuts
1 green onion/scallion/spring onion, chopped
1/4 cup sliced red bell pepper/capsicum

How to cook:

1. A large frying pan and add oil, chicken, garlic, sugar and pepper sauce.

2. Reduce the heat to high and reduce sauce glaze forms. If the sauce is reduced and a thin paste, cornstrarch mixture enough to get a thick sauce. Add mixture of cornstarch and water if you want the sauce is much research.

3. Stir in cashews, roasted and then the mixture on a plate portions. Garnish with onion and green pepper.

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