Yield: 1 Servings
|1 cup||Chicken meat, finely sliced|
|½ cup||Tua fak yao (long beans), cut into 1\" pieces|
|½ cup||Prik haeng (dried red chilis), crumbled|
|½ 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)|
|½ teaspoon||Nam tan paep (palm sugar)|
One of the cook books 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.
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 chilis briefly, then add the chicken and continue stiring 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.
Posted to CHILE-HEADS DIGEST V3 #149 Date: Sun, 3 Nov 1996 14:26:06 +0700 From: "Col. I.F. Khuntilanont-Philpott" <colonel@...>