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Uses of Cashew
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Stir fried eggs with cashew - Breakfast
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Method :
In a medium size bowl combine the eggs with cashew cream, salt, peanut oil, Soya sauce, pepper, cashew nut and half of chopped spring onion. Heat a wok or large skillet. Add the sesame oil, and stir-fry the mixture until the cashews are wilted in about 2 minutes. Then add the eggs and continue to cook until the eggs have just set. Quickly place on a platter and serve at once
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Accompaniment : Lettuce leaves, glazed spring onion, tomato sauce, chilly, vinegar and cashew filled rice flour dumplings
Portion size : 200 gm.
Portions : 4.
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Egg, beaten
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6 nos.
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Sesame oil
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30 gm
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Salt
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1/2 tsp.
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cashew nut, boiled & drained
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150gm
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White Soya sauce
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15ml
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Spring onion, chopped
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30gm
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Peanut oil
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30 ml
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Cashew cream
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100ml
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Method
Cut the meat into dices about 3/4 inches.In a medium sized bowl combine Soya sauces, wine, sugar, cornstarch and the chicken and keep for 30 minutes. Soak the mushrooms in warm water for 20 minutes and cut into halves. Heat the wok until is is hot. Add the oil and ginger slices and stir-fry for 2 seconds. Then add the cashew nuts, and mushroom with the chicken and stir-fry for 10 seconds. Add the chicken stock and cornstarch and cook until it is done. Discard the ginger pieces. finish with sesame oil. Remove and serve garnished with slices of green onion.
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Accompaniment :Noodles or rice dishes, chili vinegar and Soya sauce
Portion size : 300gm
Portions : 4 |
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Broiler chicken
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100 gm.
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Light Soya sauce
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15ml
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Rice wine/dry sherry
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30 ml
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Dark Soya sauce
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15 ml
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Sesame oil
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15 ml
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cashew nut, split
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1/2 tsp.
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Cornstarch
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10 gm
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Sugar
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5 gm
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Sauce
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Chinese mushroom, dry
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30gm
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Peanut oil
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50 ml
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Ginger, peeled
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6 slices
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Chicken stock
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250 ml
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Cornstarch
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10 gm
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Spring onion
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30 gm
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Spicy chicken with cashew nuts - Dinner
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Method
Cut the chicken into 1/2 inch cubes. Combine it with 5gm salt and corn flour, garlic, ginger, Soya sauce, wine, sugar, chilly paste, Ajinomoto in a small bowl and keep the mixture for 20 minutes. Wash the cashew nuts in warm water. Dissolve together tomato puree, salt and stock. Heat oil in a work or skillet. When it is hot, add the chicken cubes, capsicum, cashew nuts and stir to keep them from sticking. When the chicken turns white, in about 10 seconds, add the stock mixture and stir. When the corn flour is cooked, sprinkle with sesame oil. Serve garnished with sprouted green gram, accompanied with cashew fried rice.
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Portion size : 300 gm chicken and 300 gm rice
Portions : 4. |
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Chicken breast (boneless)
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600gm
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Corn flour
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15gm
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Salt
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10gm
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cashew nut, whole
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200gm
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Peanut oil
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50gm
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Garlic, finely shopped
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10 gm
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Ginger, finely shopped
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10gm
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Dark Soya sauce
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20gm
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Rice wine/dry sherry
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20gm
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Sugar
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5gm
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Ajinomoto
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1gm
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Sesame oil
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1tsp
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Chicken stock
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100ml
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Tomato puree
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50ml
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Red chilly paste
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10gm
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Capsicum
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150gm
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Green gram, sprouted
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30gm
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Date and cashew nut Cake - Dessert
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Method
- Sieve together flour, baking powder and garam masala.
- Soak the cashew, dates and cherry in brandy and caramel and keep for 2 hours.
- Mix the flour mixture with the cashew mixture.
- Cream together sugar and butter until light.
- Beat together egg and cashew cream. Then gradually add to the sugar mixture,
- Fold in the flour mixture. Divide into 4 even sized portions and put in a greased jelly mould.
- Bake at 190oC for 20-25 minutes.
- Cool, unmould and serve sliced or whole.
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Accompaniment : Vanilla sauce/brandy sauce/fruit compote.
Portion size : 120gm
Portions : 4. |
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cashew nut, chopped
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100gm
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Dates, dissuaded
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100gm
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Cherry, chopped
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50gm
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Sugar, powdered
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75gm
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Butter
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50gm
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Egg
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2nos.
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Flour
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75gm
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Baking powder
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3gm
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Cashew Cream
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50gm
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Garam masala
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2gm
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Brandy
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30ml
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Caramel
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10ml
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