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  STIR FRIED EGGS WITH CASHEW  
 

Method:

  1. In a medium size bowl combine the eggs with cashew cream, salt, peanut oil, soya sauce, pepper, cashewnut and half of chopped spring onion.
  2. Heat a wok or large skillet. Add the sesame oil, and stir-fry the mixture until the cashews are wilted in about 2 minutes.
  3. Then add the eggs and continue to cook until the eggs have just set.
  4. Quickly place on a platter and serve at once.
  5. Accompaniment: Lettuce leaves, glazed spring onion, tomato sauce, chili, vinegar and cashew filled rice flour dumplings.
Portion size : 200 gm.
Portions: 4

Egg, beaten

6 nos.

Sesame oil

30 gm

Salt

1/2 tsp.

Cashewnut, boiled & drained

150gm

White soya sauce

15ml

Spring onion, chopped

30gm

Peanut oil

30 ml

Cashew cream

100ml



 
  Spicy chicken with cashewnuts  
 

Method

     
  1. Cut the chicken into 1/2 inch cubes. Combine it with 5gm salt and  cornflour, garlic, ginger, soya sauce, wine, sugar, chilli paste, ajinomoto in  a small bowl and keep the mixture for 20 minutes.
  2. Wash the cashewnuts in warm water.
  3. Dissolve together tomato puree, salt and stock.
  4. Heat oil in a work or skillet.
  5. When it is hot, add the chicken cubes, capsicum, cashewnuts and  stir to keep them from sticking.
  6. When the chicken turns white, in about 10 seconds, add the stock  mixture and stir. When the cornflour is cooked, sprinkle with sesame oil. 
  7. Serve garnished with sprouted green gram, accompanied with cashew  fried rice.

Portion size: 300 gm chicken and 300 gm rice.
  Portions : 4.

Chicken breast (boneless)

600gm

Cornflour

15gm

Salt

10gm

Cashewnut, whole

200gm

Peanut oil

50gm

Garlic, finely shopped

10 gm

Ginger, finely shopped

10gm

Dark soya sauce

20gm

Rice wine/dry sherry

20gm

Sugar

5gm

Ajinomoto

1gm

Sesame oil

1tsp

Chicken stock

100ml

Tomato puree

50ml

Red chilli paste

10gm

Capsicum

150gm

Green gram, sprouted

30gm

 
 

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