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yes :-)
Gai Pad Prik Haeng
Ingredients:
30 ml peanut oil
1 garlic clove, finely chopped,
6 dried red chillies (deseeded if you wish), crushed
4 oz of chicken breast, finely sliced,
15 ml fish sauce
20 grams (1 heaped tablespoon) rosated, unsalted, nuts
8 thin french beans cut into 1" pieces
45 ml chicken stock
15 ml light soy sauce
15 ml dark soy sauce
1/4 teaspoon of sugar
(note 15 ml is almost exactly a US tablespoon)
Method:
In a wok of skillet heat the oil until a light haze appears (ie very
hot) fry the garlic until golden brown. Add the chillies and stir. Add
the chicken and stir fry until it turns slightly opaque. Add the
remaining ingredients one at a time and stir fry briefly.
Cook for a further 1-2 minutes.
serve with rice. (quantity about right for 1 person or two not very
hungry ones.)
Gai Tod kratium Priktai
Ingredients:
4 chicken thighs (about 1 lb weight). Boned
2 teaspoons black pepper
4 large cloves of garlic, crushed
1/2 cup of coriander leaves
45 ml fish sauce
1 teaspoon sugar
1/4 teaspoon chili powder
60 ml peanut oil
Method:
Rub the chicken with the pepper and set aside for 1 hour.
crush the gralic and finely chop the coriander. Combine the garlic,
coriander, fish sauce, chili and sugar. rub this into the chicken and
leave o marinate for a further hour.
Heat oil in a wok or skillet on medium heat. put in the chicken pieces,
skin side down, and cook for 5 minutes. turn the chicken over and
reduce the heat to low. Cook the second side for 4 minutes or until the
chicken is cooked through. Now remove the chicken with a slotted spoon
to a cutting board and cut each thigh into three pieces. Reform into
origanl shape and serve garnished with fresh herbs and crushed peanuts
or cashews.
Serve with rice and the fish sauce, lime juice and chili dip (from the
Thai dips note in here somewhere).
Gai pad met mamuang
Ingredients:
80 ml peanut oil
6 dried chillies
1 clove of garlic, crushed
300 g lean chicken, sliced
20 ml oyster sauce
20 ml fish sauce
1/2 teaspoon sugar
1 teaspoon chilli paste ("prik pau" from Indo Chinese stores)
60 ml chicken stock
50 grams roasted, unsalted, cashews
2 scallions cut into 1" pieces.
Method:
Using 20 ml of oil stir fry the chilies until cooked, but not burned.
Remove and set aside.
Stir fry the garlic in the remaining oil until golden brown. Add the
chicken slices, oyster and fish sauce, sugar and chili paste and stir
fry until the chicken is golden. Lower heat, add stock and cook for a
couple of minutes. When chicken is thoroughly cooked add remaining
ingredients, stir briefly and serve.
Garnish with thinly sliced whole (fresh) red and green chilies.
Serves 4 (serve with rice).
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That enough?
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| Thanks for putting the recipes in, I am looking forward to trying real soon.
I have one question though, I bought raw cashews at Joyce Chen to use. In the
previous note on Cashew Chicken, there was a long discussion about not using raw
cashews. Do I need to roast or blanch the raw cashews before I stir fry them, or
can I just cook them as specified in the recipe.
Mark
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You can stir fry them from raw if you like, but we always roast ours (put them
on a cookie sheet in a preheated oven on its lowest setting for about 15-20
minutes, and then try one to see if they are cooked). Indeed you don't have to
stir fry them (they absorb quite a bit of oil) - you can break up some lightly
roasted nuts and throw them in the mixture when it is cooked, or simply use as
a garnish.
Incidentally my wife tells me that cashews are very expensive in Thailand and
most of these recipes are more normally cooked there using peanuts... cashews
are only used as a garnish.
/. Ian .\
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