Traditionally, each ingredient is fried separately. Raw cashew nuts are roasted to impart fragrance into the cooking oil and frying pan before stir frying the sauces and chicken, followed by chilli and spring onions. Sometimes brown onion slices are added at the beginning of the cooking with garlic slices.
An essential seasoning of this all time favourite dish is sweet and sour roast chilli paste.
View this blog post : http://thaieasyrecipes.blogspot.com/2009/11/thai-roast-chilli-sauce.html
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Special acknowledgement to chef coachAcharn Phim for teaching me this dish.
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