ไก่ผัดเม็ดมะม่วงหิมพานต์
เครื่องปรุง
- เนื้ออกไก่ 1 ถ้วย
- เม็ดมะม่วงหิมพานต์ ½ ถ้วย
- เห็ดฟางผ่าครึ่ง ½ ถ้วย (ไม่ใส่ก็ได้)
- หอมหัวใหญ่หั่นลูกเต๋า ½ ถ้วย
- ต้นหอมหั่นท่อน ½ ถ้วย
- แห้ว ½ ถ้วย (ไม่ใส่ก็ได้)
- พริกแห้ง 5-6 เม็ด
- แป้งสาลี 5-6 ช้อนโต๊ะ
- น้ำมันหอย 2 ช้อนโต๊ะ
- น้ำมันงา ½ ช้อนชา
- กระเทียมสับ 1 ช้อนโต๊ะ
- ซีอิ๊วขาว 1 ช้อนโต๊ะ
- น้ำปลา 1 ช้อนโต๊ะ
- น้ำตาล 1 ช้อนโต๊ะ
วิธีทำ
1. นำไก่มาคลุกกับแป้งสาลี แล้วนำไปทอด ทอดให้พอเหลือง อย่าให้นานมาไม่งั้นเนื้อไก่จะแข็ง เสร็จแล้วพักไว้
2. นำพริกแห้งไปทอด ให้พอมีกลิ่นหอม ทอดเม็ดมะม่วงใส่น้ำมันแค่นิดเดียวก็พอ หรือถ้าใครใช้แบบที่คั่วแล้วก็เลือกแบบที่ไม่เคลือบเกลือนะคะ
3. ตั้งกะทะ ใส่น้ำมัน พอน้ำมันร้อน ใส่กระเทียม เจียวให้หอม ใส่หอมหัวใหญ่ ไก่ เห็ด แห้วน้ำมันหอย ซีอิ๊วขาว น้ำปลา น้ำตาล น้ำมันงา ต้นหอม เม็ดมะม่วง พริกทอด ผัดให้เข้ากัน พอสุก ยกลง
- เนื้ออกไก่ 1 ถ้วย
- เม็ดมะม่วงหิมพานต์ ½ ถ้วย
- เห็ดฟางผ่าครึ่ง ½ ถ้วย (ไม่ใส่ก็ได้)
- หอมหัวใหญ่หั่นลูกเต๋า ½ ถ้วย
- ต้นหอมหั่นท่อน ½ ถ้วย
- แห้ว ½ ถ้วย (ไม่ใส่ก็ได้)
- พริกแห้ง 5-6 เม็ด
- แป้งสาลี 5-6 ช้อนโต๊ะ
- น้ำมันหอย 2 ช้อนโต๊ะ
- น้ำมันงา ½ ช้อนชา
- กระเทียมสับ 1 ช้อนโต๊ะ
- ซีอิ๊วขาว 1 ช้อนโต๊ะ
- น้ำปลา 1 ช้อนโต๊ะ
- น้ำตาล 1 ช้อนโต๊ะ
วิธีทำ
1. นำไก่มาคลุกกับแป้งสาลี แล้วนำไปทอด ทอดให้พอเหลือง อย่าให้นานมาไม่งั้นเนื้อไก่จะแข็ง เสร็จแล้วพักไว้
2. นำพริกแห้งไปทอด ให้พอมีกลิ่นหอม ทอดเม็ดมะม่วงใส่น้ำมันแค่นิดเดียวก็พอ หรือถ้าใครใช้แบบที่คั่วแล้วก็เลือกแบบที่ไม่เคลือบเกลือนะคะ
3. ตั้งกะทะ ใส่น้ำมัน พอน้ำมันร้อน ใส่กระเทียม เจียวให้หอม ใส่หอมหัวใหญ่ ไก่ เห็ด แห้วน้ำมันหอย ซีอิ๊วขาว น้ำปลา น้ำตาล น้ำมันงา ต้นหอม เม็ดมะม่วง พริกทอด ผัดให้เข้ากัน พอสุก ยกลง
Kai Pad Med Ma Muang Himmaphan, stir fried chicken with cashew nuts
Even not being as popular as Tom Yum Kung or Som Tam, or recognized internationally, this dish it’s very common in restaurants in Thailand. Usually Thai people only cook this dish only with the chicken (I don’t know why it’s not done with pork or other kind of meat). For the foreigners who don’t like spicy Thai food, this is a good choice, the taste is mild and delicious with no spicy taste. Even if the recipe has some fried dried chili, the amount is just to give smell, it’s not enough to make it spicy. Kai Pad Med Ma Muang Himmaphan, Kai means chicken, Pad can mean stir fried, and Med Ma Muang Himmaphan means cashew nuts.
So, Kai Pad Med Ma Muang Himmaphan, stir fried chicken with cashew nuts.
Ingredients
- 1 cup of cut chicken breast
- ½ cup of cashew nuts
- ½ cup of straw mushroom (optional)
- ½ cup of onion, cut in cubes
- ½ cup of spring onion cut in 1 inch pieces
- ½ cup of boiled or steamed water chestnut (optional)
- 5-6 dried chili
- 5-6 table spoons of wheat flour
- 2 table spoons of oyster sauce
- ½ tea spoon of sesame oil
- 1 table spoon of chopped garlic
- 1 table spoon of soya sauce
- 1 table spoon of fish sauce
- 1 table spoon of sugar
How to cook
1. Mix the chicken in the wheat flour. Fry it in the hot oil; be careful not to fry it too long otherwise the chicken meat will be too hard. Put to rest to remove the excess of oil
2. Fry the dried chili to get the fragrance, don’t fry it too long otherwise will burn
3. Then fry the cashew nut until they turn yellow to light brown. If you buy roasted ones, choose the ones without salt
4. Heat the wok and place the vegetable oil, when the oil is hot put the chopped garlic. Fry until the garlic gets a bit light yellow, then place the onion, fried chicken breast, straw mushroom, water chestnut, oyster sauce, soya sauce, fish sauce, sugar, sesame oil, spring onion, cashew nuts and the fried chili. Mix and stir all the ingredients well.
Taste it.
Ready to serve!
Kai Pad Med Ma Muang Himmaphan, galinha frita com caju
Mesmo não sendo tão popular como a Tom Yum Kung ou a Som Tam, ou conhecido internacionalmente, este prato é bastante comum nos restaurantes por toda a Tailândia. Os tailandeses preparam este prato apenas com galinha (não sei a razão porque não são utilizadas outras carnes). Para os estrangeiros que não gostam de comida picante, este prato é uma boa opção, tem um sabor agradável e não é picante. Mesmo tendo alguns piripiris na receita, este servem apenas para dar algum cheiro, não são suficientes para a fazer picante. Kai Pad Med Ma Muang Himmaphan, Kai significa galinha, Pad pode ser usado para dizer frito, e Med Ma Muang Himmaphan é caju em tailandês.
Portanto, Kai Pad Med Ma Muang Himmaphan, significa galinha frita com caju.
Ingredientes
- 1 copo de peitos de galinha em pedaços
- ½ copo de caju
- ½ copo de cogumelos palha (opcional)
- ½ copo de cebola, cortada em cubos
- ½ copo de cebolinha-francesa cortada em pedaços de 1 polegada
- ½ copo de castanha de água, cozida em água ou vapor (opcional)
- 5-6 piripíri seco
- 5-6 colher de sopa de farinha de trigo
- 2 colheres de sopa de molho de ostra
- ½ colher de chá de óleo de sésamo
- 1 colher de spa de alho picado
- 1 colher de sopa de molho de soja
- 1 colher de sopa de molho de peixe
- 1 colher de sopa de açúcar
Como preparar
1. Misturar a galinha com a farinha. Fritar em óleo bem quente; cuidado para não fritar muito para que a galinha não fique muito dura. Meta de lado para escorrer
2. Frite o piripíri seco para extrair a fragrância, não frite muito tempo para evitar que queime
3. Depois frite o caju até que fique amarelo-torrado ou castanho claro. Se comprar cajus já torrados, compre sem sal
4. Aqueça o wok e coloque óleo vegetal. Quando o óleo estiver quente junte o alho picado. Frite até o alho começar a ficar amarelado, depois junte a cebola, a galinha frita, os cogumelos palha, a castanha de água, o molho de ostra, o molho de soja, o molho de peixe, o açúcar, o óleo de sésamo, a cebolinha-francesa, os cajus e o piripíri frito. Misture muito bem todos os ingredientes.
Prove.
Está pronto a servir!
Even not being as popular as Tom Yum Kung or Som Tam, or recognized internationally, this dish it’s very common in restaurants in Thailand. Usually Thai people only cook this dish only with the chicken (I don’t know why it’s not done with pork or other kind of meat). For the foreigners who don’t like spicy Thai food, this is a good choice, the taste is mild and delicious with no spicy taste. Even if the recipe has some fried dried chili, the amount is just to give smell, it’s not enough to make it spicy. Kai Pad Med Ma Muang Himmaphan, Kai means chicken, Pad can mean stir fried, and Med Ma Muang Himmaphan means cashew nuts.
So, Kai Pad Med Ma Muang Himmaphan, stir fried chicken with cashew nuts.
Ingredients
- 1 cup of cut chicken breast
- ½ cup of cashew nuts
- ½ cup of straw mushroom (optional)
- ½ cup of onion, cut in cubes
- ½ cup of spring onion cut in 1 inch pieces
- ½ cup of boiled or steamed water chestnut (optional)
- 5-6 dried chili
- 5-6 table spoons of wheat flour
- 2 table spoons of oyster sauce
- ½ tea spoon of sesame oil
- 1 table spoon of chopped garlic
- 1 table spoon of soya sauce
- 1 table spoon of fish sauce
- 1 table spoon of sugar
How to cook
1. Mix the chicken in the wheat flour. Fry it in the hot oil; be careful not to fry it too long otherwise the chicken meat will be too hard. Put to rest to remove the excess of oil
2. Fry the dried chili to get the fragrance, don’t fry it too long otherwise will burn
3. Then fry the cashew nut until they turn yellow to light brown. If you buy roasted ones, choose the ones without salt
4. Heat the wok and place the vegetable oil, when the oil is hot put the chopped garlic. Fry until the garlic gets a bit light yellow, then place the onion, fried chicken breast, straw mushroom, water chestnut, oyster sauce, soya sauce, fish sauce, sugar, sesame oil, spring onion, cashew nuts and the fried chili. Mix and stir all the ingredients well.
Taste it.
Ready to serve!
Kai Pad Med Ma Muang Himmaphan, galinha frita com caju
Mesmo não sendo tão popular como a Tom Yum Kung ou a Som Tam, ou conhecido internacionalmente, este prato é bastante comum nos restaurantes por toda a Tailândia. Os tailandeses preparam este prato apenas com galinha (não sei a razão porque não são utilizadas outras carnes). Para os estrangeiros que não gostam de comida picante, este prato é uma boa opção, tem um sabor agradável e não é picante. Mesmo tendo alguns piripiris na receita, este servem apenas para dar algum cheiro, não são suficientes para a fazer picante. Kai Pad Med Ma Muang Himmaphan, Kai significa galinha, Pad pode ser usado para dizer frito, e Med Ma Muang Himmaphan é caju em tailandês.
Portanto, Kai Pad Med Ma Muang Himmaphan, significa galinha frita com caju.
Ingredientes
- 1 copo de peitos de galinha em pedaços
- ½ copo de caju
- ½ copo de cogumelos palha (opcional)
- ½ copo de cebola, cortada em cubos
- ½ copo de cebolinha-francesa cortada em pedaços de 1 polegada
- ½ copo de castanha de água, cozida em água ou vapor (opcional)
- 5-6 piripíri seco
- 5-6 colher de sopa de farinha de trigo
- 2 colheres de sopa de molho de ostra
- ½ colher de chá de óleo de sésamo
- 1 colher de spa de alho picado
- 1 colher de sopa de molho de soja
- 1 colher de sopa de molho de peixe
- 1 colher de sopa de açúcar
Como preparar
1. Misturar a galinha com a farinha. Fritar em óleo bem quente; cuidado para não fritar muito para que a galinha não fique muito dura. Meta de lado para escorrer
2. Frite o piripíri seco para extrair a fragrância, não frite muito tempo para evitar que queime
3. Depois frite o caju até que fique amarelo-torrado ou castanho claro. Se comprar cajus já torrados, compre sem sal
4. Aqueça o wok e coloque óleo vegetal. Quando o óleo estiver quente junte o alho picado. Frite até o alho começar a ficar amarelado, depois junte a cebola, a galinha frita, os cogumelos palha, a castanha de água, o molho de ostra, o molho de soja, o molho de peixe, o açúcar, o óleo de sésamo, a cebolinha-francesa, os cajus e o piripíri frito. Misture muito bem todos os ingredientes.
Prove.
Está pronto a servir!
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