Long time no speak. Here is our latest step by step guide on the secrets of how to make some of our favourite Rosa’s dishes. Firstly, a couple of jovial Thai food facts. Did you know that the literal translation of ‘Nam Dok Moo’, a famous and delicious Thai salad dish, is ‘Waterfall of Pigs’ and ‘Sir Long Hai’, a grilled meat dish, means ‘Crying Lion’. The point is, although the names are funny and colourful, it’s odd how some Thai dishes translate into something that sounds exotic, even though the name has nothing to do with dish or the taste.
Today the tutorial is for Chicken & Cashew, ‘Gai Pad Metmuang’, a popular dish in the restaurant. It is a salty and sweet stir fried dish, with crunchy cashews and tender chicken that’s glazed with a wonderfully savoury oyster sauce.
Have fun and happy eating! Please feel free to publish photos of your creations on our Facebook page or tag us on Instagram @rosasthaicafe.
1 tbsp of Chopped Garlic
1 tbsp Roasted Chilli Paste
1/2 Chopped Onion
2 Chicken Breast Sliced
2 tbsp Of Oyster Sauce
1 tbsp of Sugar
2 tbsp Of Evaporated Milk
1 1/2 Green & Red Pepper Chopped
Handful of Cashew Nuts