GAI BAI OBB TAY and GAI PHAD in Thailand are sold at roadside stalls in the evening and at night, because it tastes spicy usually accompanied by cold drinks like ice tea.
3. GAI BAI OBB TAY
Igredients :500 grams of chicken meat, diced 3 cm
Pandanus leaves, choose a rather wide
Cooking oil to taste
Soaking (Blend):
8 cloves garlic, finely chopped
½ tsp pepper powder
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon granulated sugar
100 ml fresh milk
Sauce:
2 tablespoons sauce english
2 tablespoons soy sauce
4 cm ginger, thinly sliced
1 tablespoon sesame seeds, toasted
3 tablespoons water
½ tsp lemon juice
Directions :
Mix all marinade, mix well. Enter the chicken meat and stir well.
Leave for 1 hour for flavor to infuse. Wrap each piece of chicken with pandanus leaves.
Fry in hot oil until cooked. Remove and drain. Serve with sauce.
Sauce: Mix all sauce ingredients and cook briefly. Remove and set aside.
Makes 4 servings
4. GAI PHAD METMAMUANG
Ingredients :500 grams of meat chicken without skin, cut into large dice
7 cm ginger, peeled, finely chopped
3 tablespoons sesame oil
3 tablespoons oil, for sauteing
3 cloves garlic, crushed
1 whole onion, thinly sliced
3 dried shitake mushrooms, soaked until fluffy, sliced
150 grams of white cabbage, cut into pieces
4 tablespoons soy sauce
1 tsp fish sauce
1 tsp brown sugar
½ teaspoon salt
75 grams cashew nuts, fried
Directions:
[caption id="attachment_314" align="alignleft" width="150" caption="GAI PHAD METMAMUANG"]
[/caption]Mix the chicken, ginger and sesame oil. Stir well, then let stand for 3 hours. Saute garlic and onions until fragrant. Add chicken, stir until it changes color.
Add shitake mushrooms, Chinese cabbage and scallions. Saute until wilted. Add seasonings.
Cook until all ingredients cooked. Add fried cashews and stir well. Remove and serve with warm rice.
Makes 4 servings
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