Yam Met Mamuang Himaphaan From The Drinking Food Of Thailand Recipes

CASHEW CHICKEN (KAI PHAT MET MAMUANG HIMAPHAN)

Steps:

• Wash and Dice chicken, pepper, green onion, onion.
• Cut the white part of green onion to small pieces and cut about 1 inch the green part.
• Dice Onion.
• Marinade Chicken with 2 Tbs of Oyster sauce for 30 minutes.
• Fry Chicken with 2 Tbs of oil until The Chicken has no pink anymore.
• Take it out and leave it and drain all the liquid.
• Mix the sauce, mix ketchup, the rest of oyster sauce and vinegar in a bowl.
• Fry garlic with 2 Tbs of oil until golden do not burn. Add onion fry for about 1 to 2 mins, add cashew.
• Add chicken and pepper.
• Add sauce.
• Then add green onion.
• Serve with rice.

MANGO PUDDING -- LACTOSE-FREE (THAILAND)

Steps:

• Scoop out the flesh of the mangoes & puree it in a food processor or blender until smooth. Set it aside in the processor/blender.
• In a saucepan, heat water until is reaches a rolling boil, then remove it from the heat.
• While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water & stir briskly to remove any lumps.
• Add the sugar to the gelatin mixture & stir to dissolve. Add this mixture to the mango in the processor/blender, then add the coconut milk & process briefly until ingredients are combined.
• Pour this finished mixture into 4 dessert bowls & put in the refrigerator for at least 2 hours but not more than 24 hours.
• Serve cold on its own, or with fresh fruit & ENJOY!