Uses of Cashew

Stir fried eggs with cashew - Breakfast

Method :

  1. 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.
  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

Accompaniment : Lettuce  leaves, glazed spring onion, tomato sauce, chilly, 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.

cashew nut, boiled & drained

150gm

White Soya sauce

15ml

Spring onion, chopped

30gm

Peanut oil

30 ml

Cashew cream

100ml

Braised chicken with cashew - Lunch

Method

  1. 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.
  2. Soak the mushrooms in warm water for 20  minutes and cut into halves.
  3. Heat the wok until is is hot.  Add the oil and  ginger slices and stir-fry for 2 seconds.
  4. Then add the cashew nuts, and mushroom with  the chicken and stir-fry for 10 seconds.
  5. Add the chicken stock and cornstarch and cook  until it is done.
  6. Discard the ginger pieces. finish with sesame  oil.
  7. Remove and serve garnished with slices of  green onion.
  • Accompaniment :Noodles  or rice dishes, chili vinegar and Soya sauce
  • Portion size : 300gm
  • Portions : 4
  • Broiler chicken

    100 gm.

    Light Soya sauce

    15ml

    Rice wine/dry sherry

    30 ml

    Dark Soya sauce

    15 ml

    Sesame oil

    15 ml

    cashew nut, split

    1/2 tsp.

    Cornstarch

    10 gm

    Sugar

    5 gm

    Sauce

    Chinese mushroom, dry

    30gm

    Peanut oil

    50 ml

    Ginger, peeled

    6 slices

    Chicken stock

    250 ml

    Cornstarch

    10 gm

    Spring onion

    30 gm

    Spicy chicken with cashew nuts - Dinner

    Method

    1. 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.
    2. Wash the cashew nuts 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, cashew nuts 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 corn flour 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

    Corn flour

    15gm

    Salt

    10gm

    cashew nut, 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 chilly paste

    10gm

    Capsicum

    150gm

    Green gram, sprouted

    30gm

    Date and cashew nut Cake - Dessert

    Method

    1. Sieve together flour, baking powder and garam  masala.
    2. Soak the cashew, dates and cherry in brandy  and caramel and keep for 2 hours.
    3. Mix the flour mixture with the cashew  mixture.
    4. Cream together sugar and butter until  light.
    5. Beat together egg and cashew cream.  Then gradually add to the sugar mixture,
    6. Fold in the flour mixture. Divide into 4 even  sized portions and put in a greased jelly mould.
    7. Bake at 190oC for 20-25 minutes.
    8. Cool, unmould and serve sliced or  whole.
  • Accompaniment : Vanilla sauce/brandy sauce/fruit compote.
  • Portion size : 120gm
  • Portions : 4.
  • cashew nut, chopped

    100gm

    Dates, dissuaded

    100gm

    Cherry, chopped

    50gm

    Sugar, powdered

    75gm

    Butter

    50gm

    Egg

    2nos.

    Flour

    75gm

    Baking powder

    3gm

    Cashew Cream

    50gm

    Garam masala

    2gm

    Brandy

    30ml

    Caramel

    10ml