Gai Pad Med Mamuang Himmapan (Stir-fried Chicken with Cashew Nuts)

Ingredients
1 cup Chicken
1/3-1/2 cup Cashew nuts
1/2 head of Yellow onion
1 tablespoon Minced garlic
2 stalks Green onion
5 Dried chili
1 tablespoon Potato flour
1 tablespoon Sugar
2 tablespoons Oyster sauce
1 tablespoon Thai light soy sauce
2 cups Vegetable oil

 
Preparation
-  Clean chicken and cut into small bite size pieces.
-  Peel off garlic skin. Clean, pat dry and mince garlic.
-  Peel off onion skin. Clean, pay dry and cut into 1/2" cubes.
-  Clean and cut green onions to 1" in length.
-  Cut dried chili to 1" in length.



 
Directions
-  In a bowl, mix patoto flour with chicken.
-  Heat oil in a small pan, fry dried chili until it turns dark red in color. Remove from oil. Set aside.
-  In the same pan, fry chicken until chicken is cooked. Take care not to burn and overcook. Remove from oil. Set aside.
-  In a small bowl, add sugar, oyster sauce and Thai light soy sauce. Mix well.
-  Heat 2 tablespoons of vegetable oil in a pan. On medium-high heat, add minced garlic in the pan. Stir fry until fragrant.
-  Add onion and fried chili. Stir for about 1 minute.
-  Add prepared sauce. Stir well for about 1 minute.
-  Add fried chicken and cashew nuts. Stir until the sauce is almost dried up.
-  Turn off heat. Add green onions. Stir well. Remove from heat.
-  Serve on plate.

Por Pia Tod (Fried Spring Rolls)

INGREDIENTS

-  wonton pastry, 6-inch diameter 12 sheets
-  finely minced pork 1/4 c.
-  finely minced shrimp 1/4 c.
-  glass noodles, soaked in water and cut into 1-inch pieces 1/4 c.
-  ear mushrooms, finely sliced 1/4 c.
-  coriander root, garlic and pepper 1 tbsn.
-  wheat flour 2 tbsn.
-  water 2 tbsn.
-  cooking oil 1 tbsn.
-  egg 1



Preparation :

1. In a mixing bowl, dissolve wheat flour with water until condensed.

2. In a wok, pour cooking oil over a low heat. Add coriander root, garlic, and pepper. Fry until delicious aroma over a medium heat to low.

3. Add pork and shrimp and continue frying until well mixed and dried. Lift from a wok. Place wonton pastry sheet, put filling in the middle, and roll forward.

4. Wrap both ends and continue rolling. Close both ends with wheat flour. In a wok, pour vegetable oil over a medium heat. When heat, deep-fry spring roll until golden and crispy. Lift     from the wok and let it drain then serve.

Gaeng Massaman Gai (Thai Chicken Massaman Curry)

Ingredients
-  2 Chicken Breasts + half a chicken with bone.
-  2 Tins of coconut milk.
-  3 Onions.
-  4 Potatoes.
-  1 - 1.5 Table spoon of sugar.
-  2 - 2.5 Table spoons of fish souce.
-  2 Lime or 1 lemon juice.
-  Just a little of M.S.G. If you don't like or don't have, dont need it.
-  Water same as 1 tin of coconut milk tin.
-  Dried Fried penuts as much as you like.
-  2.5 Table spoons of Massaman Curry Paste.

Methood
1. Chop chicken to peice, cut onion and potato into 4 quater.

2. Dried Fried penuts.

3. Add coconut Milk into the pot(Try to get the thicker) with 2.5 table spoons of curry paste and put onto the cooker keep stiring untill it mixed.

4. Then add the chicken keep stir untill chicken is silk.

5. Then add more coconut milk, keep it for half a tin. pour the water into the emty tin then add to the curry.

6. Add potatoes into the curry put the lid on turn the heat down to medium wait untill is boil.

7. When its boiled add 1 spoon of sugar, 1.5 spoons of fish souce and littil M.S.G. then taste, it have to be sweet more then salty, if you think it not enough taste for you so add a little more sugar and fish souce,

then add onions put the lid on for 3 minutes then add penuts stir and add lime or lemon juice stir,

then add the rest of coconut milk stir, put the lid on and turn of the heat.

Done Ready to serve.