Author : Foodeva Marsay ( @foodeva_marsay )
STEP 1 :THAI CHILLIE AND GARLIC PASTE Ingredients¼ cup Vegetable Oil½ Large Onion, roughly chopped into chunks1 Tablespoon Chopped Garlic2 Tablespoon Osman’s Rustenburg Spices Crushed Chilli2 teaspoon Osman’s Rustenburg Spices Kashmiri Chilli Powder1 teaspoon Osman’s Rustenburg Spices Paprika2 Tablespoon Tamarind Paste2 Tablespoon Lemon Juice1 teaspoon Sesame Seeds½ teaspoon Salt½ teaspoon SugarInstructions🍜 On medium setting, Heat the oil, and add the onions and sauté🍜 Follow by adding in the garlic and the spices.🍜 Now lower the heat further, and add rest of the ingredients, and allow to sauté for 3-5 minutes, until onions are soft and transparent.🍜 Remove from stove top, Cool slightly and then grind to a fine paste, using your kitchen blender/chopperNOTE: This paste can be made ahead and kept in the refrigerator, or prepared on the day of use, like I had done.© www.marriamsayed.com (@foodeva_marsay)
STEP 2Ingredients2-3 Tablespoon Sesame Oil500 grams -600 grams Chicken Fillets, Thinly Sliced1 teaspoon Ginger and Garlic PastePinch of Egg Yellow Colouring½ teaspoon Cumin Powder2 teaspoon Exotic Thai Seasoning (Robertson’s)½ teaspoon Osman’s Rustenburg Spices Paprika½ teaspoon Salt3 Tablespoon Soy Sauce2 Tablespoon Lemon JuiceInstructions🍜 Marinate the chicken fillets with all ingredients, except the oil.🍜 Heat the Sesame Oil in a large wok/pan🍜 Add in the Marinated Chicken fillets, and allow to cook for 10-15 minutes on medium to low heat, until done with a little bit of moisture still remaining.
STEP 3Prepare Noodles according to pack instructions.NOTE: I used the Extra Fine Noodles here (Lokshen), but you may use any yellow/or other varieties of fine noodles.
STEP 4Ingredients 2 Tablespoon Butter1 Large Onion, roughly chopped into chunks1 Cup of Chunky Chopped Red and Green Peppers (Capsicums)1 teaspoon Sesame Seeds½ Cup – 1 Cup Lightly Salted Cashew Nuts (or according to taste)Instructions:🍜 Quickly stir fry the above ingredients in a separate pan, until the onions and peppers are just softening, but still crunchy
LASTLY…🍜 ADD THE STIR FRIED VEGETABLES (STEP 4), TO THE COOKED CHICKEN (STEP 2),🍜 STIR IN 1-2 TABLESPOON THAI CHILLI AND GARLIC PASTE (STEP 1)>You may use as little or more of the chilli paste as you prefer
INFO & TIPS
NOTES BY FOODEVA MARSAY
~ DON’T BE AFRAID TO GIVE THIS RECIPE A TRY, IT ISNT AS LENGTHY AS IT MAY SEEM.
~ THE THAI CHILLI PASTE CAN BE MADE AHEAD, BOTTLED AND KEPT IN THE REFRIGERATOR, AND IS QUITE VERSATILE TO BE USED IN ANY OTHER DISHES AS WELL.
~ ADJUST ONLY THE AMOUNT OF THE THAI CHILLI PASTE QUANTITY YOU WOULD PREFER TO ADD TO THE MEAL.
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Ba-Mee Prik-Phao à la Marsay
(aka Chicken, Chilli Paste and Cashew Nut Noodle)
Foodeva Marsay (marriam S)
Aspiring to Inspire for the pleasure of my Creator above. Have a peek,(and follow), at my Foodeva Marsay Blog on link :-)