Tag: osmans spices

Author : Foodeva Marsay (@foodeva_marsay)

STEP 1 :

THAI CHILLIE AND GARLIC PASTE 

Ingredients

1/4 cup Vegetable Oil

1/2 Large Onion, roughly chopped into chunks

1 Tablespoon Chopped Garlic

2 Tablespoon Osman’s Rustenburg Spices Crushed Chilli

2 teaspoon Osman’s Rustenburg Spices Kashmiri Chilli Powder

1 teaspoon Osman’s Rustenburg Spices Paprika

2 Tablespoon Tamarind Paste

2 Tablespoon Lemon Juice

1 teaspoon Sesame Seeds

1/2 teaspoon Salt

1/2 teaspoon Sugar

Instructions

• On medium setting, Heat the oil, and add the onions and sauté
• Follow by adding in the garlic and the spices.
• Now lower the heat further, and add rest of the ingredients, and allow to sauté for 3-5 minutes, until onions are soft and transparent.
• Remove from stove top, Cool slightly and then grind to a fine paste, using your kitchen blender/chopper
• NOTE: This paste can be made ahead and kept in the refrigerator, or prepared on the day of use, like I had done.

© www.marriamsayed.com (@foodeva_marsay)

STEP 2

Ingredients

2-3 Tablespoon Sesame Oil

500 grams -600 grams Chicken Fillets, Thinly Sliced

1 teaspoon Ginger and Garlic Paste

Pinch of Egg Yellow Colouring

1/2 teaspoon Cumin Powder

2 teaspoon Exotic Thai Seasoning (Robertson’s)

1/2 teaspoon Osman’s Rustenburg Spices Paprika

1/2 teaspoon Salt

3 Tablespoon Soy Sauce

2 Tablespoon Lemon Juice

Instructions

• Marinate the chicken fillets with all ingredients, except the oil.
• Heat the Sesame Oil in a large wok/pan
• Add in the Marinated Chicken fillets, and allow to cook for 10-15 minutes on medium to low heat, until done with a little bit of moisture still remaining.

STEP 3

Prepare Noodles according to pack instructions.

NOTE: I used the Extra Fine Noodles here (Lokshen), but you may use any yellow/or other varieties of fine noodles.

STEP 4

Ingredients 

2 Tablespoon Butter

1 Large Onion, roughly chopped into chunks

1 Cup of Chunky Chopped Red and Green Peppers (Capsicums)

1 teaspoon Sesame Seeds

1/2 Cup – 1 Cup Lightly Salted Cashew Nuts (or according to taste)

Instructions:

• Quickly stir fry the above ingredients in a separate pan, until the onions and peppers are just softening, but still crunchy

LASTLY…

• ADD THE STIR FRIED VEGETABLES (STEP 4), TO THE COOKED CHICKEN (STEP 2),
• STIR IN 1-2 TABLESPOON THAI CHILLI AND GARLIC PASTE (STEP 1)
• >You may use as little or more of the chilli paste as you prefer<
• ADD IN THE PREPARED NOODLES (STEP 3)
• TOSS ALL THESE TOGETHER, TOP WITH SLICED SPRING ONIONS AND AN EXTRA SPRINKLE OF SESAME SEEDS.

BA-MEE PRIK-PHAO À LA MARSAY (AKA CHICKEN, CHILLI PASTE AND CASHEW NUT NOODLE) is ready to be served and enjoyed.

NOTES BY FOODEVA MARSAY

~ DON’T BE AFRAID TO GIVE THIS RECIPE A TRY, IT ISNT AS LENGTHY AS IT MAY SEEM.

~ THE THAI CHILLI PASTE CAN BE MADE AHEAD, BOTTLED AND KEPT IN THE REFRIGERATOR, AND IS QUITE VERSATILE TO BE USED IN ANY OTHER DISHES AS WELL.

~ ADJUST ONLY THE AMOUNT OF THE THAI CHILLI PASTE QUANTITY YOU WOULD PREFER TO ADD TO THE MEAL.

*KINDLY SHARE MY RECIPE AS POSTED, OR WITH A LINK BACK TO © www.marriamsayed.com *