Recipe ingredients and directions:
One of the cookbooks I cross checked this recipe with described it as
"chili hot," which seems a fair description, though their version was a
little milder than this one. As always remember that you can reduce the
chili if you wish.
This dish offers an excellent example of texture, contrast with the
crunchy nuts and the softer meat.
Ingredients:
1 cup chicken meat, finely sliced
1/2 cup tua fak yao (long beans), cut into 1" pieces
1/4 cup prik haeng (dried red chilies), crumbled
1/4 cup of peanuts
1/4 cup nam sup (stock)
1 tablespoon kratiem (garlic), thinly sliced
1 tablespoon nam pla (fish sauce)
1 tablespoon si-iew khao (light soy)
1 tablespoon si-iew dhum (dark soy)
1/4 teaspoon nam tan paep (palm sugar)
Method:
Place a wok or skillet on medium heat and carefully toast the uncooked
peanuts until they begin to turn golden, and are just cooked through (test
by biting one). In a mortar and pestle or food processor, briefly pound
the peanuts to produce a broken consistency (not peanut butter!).
Heat the wok or skillet over high heat, and add a little peanut oil, and
when it is hot, saute the garlic until it is golden brown and slightly
crispy, then remove it and drain on a kitchen towel.
Saute the chilies briefly, then add the chicken and continue stirring
until it begins to change color. Working quickly add the remaining
ingredients in turn, stirring to mix, adding the soy sauces and fish
sauce, then finally the stock after the dry ingredients, as this will cool
the mixture to allow the cooking to finish. Return the garlic to the pan,
and cover, leaving for about a minute to complete cooking. Check that the
meat is cooked, and taste for seasoning balance.
Serving & Storage:
Serve with white steamed rice, and the usual table condiments.
Category: Asian Recipes
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