![]() To me, it’s the local interpretation of Chinese cashew chicken and Kung Pao Chicken, combined into this mouthwatering spicy Thai cashew chicken. The soft, moist chicken meets the warm crunch of freshly toasted cashew nuts or, as they are called in Thai, the ‘mangoes of the high forests of India’. In fact, it’s one of my favorite chicken dishes whenever I eat out at local hot stir-fries stalls or restaurants when I am home in Malaysia. This is the Thai take on a dish that can probably be found at any Asian hole-in-the-wall eatery in the west. This variation of spicy cashew chicken is also popular in Southeast Asia. 70gms of oyster sauce, 40gms of soy sauce, 20gms of coconut sugar and I couldnt get the chilli paste in the pictures above so I used Ayams Thai Chilli jam - a teaspoon. Good for someone not into bold asian flavors and looking for something safe. View photos, read reviews, and see ratings for Cashew Chicken. CASHEW NUT CHICKEN (14.95) - Stir fry with chili paste and sugar, this dish of chicken and cashew nuts includes red and green bell peppers, onions, carrots, and celery. I always appreciate the local touch, which make good recipes even better!This spicy cashew chicken is adapted from my favorite Thai cookbook “ Thai Cooking Made Easy.” Cashew Chicken at Thai This Express in Radford, VA. Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside they will crisp up as they cool. Toast in the oven until fragrant, about 5 minutes. The end results are always delicious, sometimes more delicious than the Chinese equivalents. Place the cashews on a baking sheet in a single layer. In Chinese cuisine, these dishes are prepared the Chinese way, but the Thai versions are flavored with fish sauce or other local seasoning sauces such as sweet soy sauce, spices (yes!), chilies, and slightly varied ingredients. There are many examples: Rad Na, Pad See Ew, and in this case, cashew chicken. However, a lot of Thai recipes that I like are basically Chinese in origin, with local influences, which add an exciting layer of taste structure to the originals.
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