Wednesday, October 5, 2011

Chicken tamarind sauce: Gai tod sauce Ma kham

                 This dish I got the idea from the last time I visited Thailand.  They have one popular dish called shrimp tamarind sauce.  They use fried shrimp and then toss with tamarind sauce, it tastes sweet, sour and a little touch of spicy.  I guess the sauce is almost like pad Thai sauce which makes me want to try it in order to use my left over pad Thai sauce in refrigerator.  Today I decided to use chicken instead because that is the only meat I have in my kitchen anyways, but who doesn’t like chicken!!!  It came out very good (my hubby like it!!!) and also it was still good on the second day.  Now let’s get to the recipe.

Ingredients: serving for  1

1 chicken breast cut into bite size

½ cup. Corn starch

½ tsp. salt and ½ tsp. pepper

½ cup Pad Thai sauce (recipe in Pad Thai blog)

3 tbsp. water

1 tbsp. fried shallot

1 tsp. chili flake or fried chili (optional)

1 tbsp. chopped green onion

 Oil for deep frying chicken

Cooking instructions

1.       Add salt and pepper into chicken, mix well then add corn starch and mix until every piece of chicken is coated with corn starch, then set aside for 45 minutes

2.       Preheat the oil until 350 F or use bamboo stick to dip into oil and have a bubble come out from the stick

3.       Fry chicken in the hot oil about 5-6 minutes or until chicken become golden, then take the chicken off the oil and set aside

4.       Preheat the pan then add Pad- Thai sauce, water and chili (optional) stir until sauce bubbling then add fried chicken toss it until the sauce is coated all over the chicken.

5.       Pour it into serving bowl then garnish with fried onions and green onions

6.       Serve with steamed rice or egg fried rice (recipe next blog)

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