Thai Cashew Chicken

Thai Cashew Chicken dish served over steamed white rice.

The Best Cashew Chicken

This dish is one of the most popular entrees in American Chinese cuisine. It’s on the menu at practically every Chinese restaurant in the USA and that includes dine in, fast food and/or all you can eat buffet’s. There are many different vegetables that can be included in different recipe versions of this dish including various squash, like yellow or zucchini, mushrooms, onions, celery, snap peas etc., but the one constant that can be expected in every recipe is, chicken and Cashews.

My all time favorite Cashew Chicken recipe has got to be this one and it is the Thai version. I like this one the best because it’s spicier, lighter on the sauce but huge on the flavor. Plus it calls for mostly peppers as the vegetables so it’s a lot of fun throwing in different kinds with different colors that make this recipe pop, both visually and kinesthetically.

The Thai sauce is a bit different than the typical Chinese recipes because they heighten their flavor with soy by using dark soy sauce, which is a richer, deeper soy in both flavor and color. They also use fish sauce. If you’re not familiar with fish sauce it’s not to be mistaken as fishy, at all, but is instead salty. If you’ve ever had Summer Rolls, you might have been dipping them in fish sauce as a condiment. These two ingredients, combined with a few others, push the flavor in this dish to it’s maximum potential.

How to make Thai Cashew Chicken by PoorMansGourmet.

Cashew Chicken Ingredients: Serves 6 to 8

7 Boneless Chicken Thighs, sliced 1/2″ to 1″ pieces
8 oz Cashews, Salted, whole or halves

1 Onion, chopped
2 Bell Peppers, chopped
1 Jalapeno, chopped
1 Celery Stick, chopped
2 Green Onions, chopped
2 Garlic Cloves, chopped
2 coin sized Ginger slices, chopped
1 bunch Cilantro, chopped optional

1/4 cup of Oil for frying, Peanut or Canola

Sauce
1 tbsp Oyster Sauce
2 tbsp Dark Soy Sauce
2 tbsp Fish Sauce
1 tbsp Sugar
3 tbsp Water
1 tsp Sesame Oil
1 tsp Chili Oil, optional

Chicken Seasoning
Kosher Salt and Pepper, evenly
1 tsp Smoked Paprika, optional
1 tbsp Potato or Corn Starch, for texture and thickening of the sauce but optional

Kosher Salt and Pepper Entire dish to taste. I even shake in some MSG because
that’s what Chinese Restaurants do to achieve Umami flavor.

Chow Mei Fun Singapore Noodles

Black plate with Chow Mei Fun Singapore Noodles on top.

The Best Singapore Noodles

If you’re thinking that this recipe title is actually 3 different recipes, you’d be right. I combined Chow fun, Mei fun and Singapore noodles because there virtually isn’t much difference. Mei Fun is a thin rice noodle and Chow Fun, is the thicker flat Vermicelli rice noodle, similar to fettuccini. Singapore noodles, however, can be made with either noodle with the addition of curry powder added to the sauce ingredients but, everything else between these 3 dishes are practically the same and that’s why I’ve turned them into one recipe.

Some recipes vary on the ingredients but I’ve put together a simple vegetable version I think everyone will love. You can add any other protein you like, if you want the addition of meat. Beef, pork, shrimp or chicken are among the most common; pre-seasoned, marinated and usually cooked beforehand, then added to the noodles and vegetables before the dish gets the sauce.

How to make Chow Mei Fun Singapore Noodles by PoorMansGourmet.

Chow Mei Fun Singapore Noodles Ingredients: Serves 4

10 oz Vermicelli Rice Stick Noodles, cook 5 oz at a time
4 Eggs, use 2 eggs per 5 oz of noodles
2 Nappa Cabbage Leave, chopped
1/2 Carrot stick, chopped
1/4 Large Onion, sliced
1 Celery stick, chopped
2 Green Onions, chopped
1/2 cup Bean Sprouts

Sauce
1 Garlic Clove, chopped
1 tsp Fresh Ginger, chopped
1 tsp Oyster Sauce
1 tsp Soy Sauce
2 tsp Fish Sauce
1 tsp Sesame oil
1 tbsp Rice Wine
1 tsp sugar, optional but recommended
1/2 tsp Salt, optional but recommended
1/2 tsp MSG, optional but HIGHLY recommended
1/4 tsp White Pepper
1 tsp Curry Powder, optional but makes Mei Fun a Singapore Noodle

Salt and Pepper this dish to taste
1/4 cup Oil for cooking, add 2 tbsp at a time.

If you like your food spicy, add Sriracha or Garlic Chili Paste in small amounts.
Proteins (beef, pork, shrimp or chicken) should be seasoned, marinated and
cooked first but added to the wok or frying pan last, before adding the sauce.
For example, I cook one slice boneless chicken thigh per 5 oz of noodles,
which easily serves 2 people. I season with Kosher salt and pepper, 1/2 tsp
of curry powder and 1 tbsp of potato starch. Once this is mixed together, I
fry the meat in the oil I use for this dish first, then remove from the wok, leaving
the oil, then start the eggs, add the vegetables, noodles and sauce, just like I
show you how to do in the video tutorial.

Breakfast Sausage

10 Bratwurst sized Breakfast Sausage Links on a plate resting on the counter top.

Great Breakfast Sausage

Making sausage is a fun traditional art that dates back to the Sumerians, in 3100 B.C. and is now cherished all over the world with different recipes. Today, I’m sharing an American style Breakfast Sausage that has been popularized by companies like Johnsonville or even the late famous country singer, Jimmy Dean.

This sweet and savory sausage has become an American staple that is served many different ways; links, patties or even cooked up ground and added to eggs with cheese or most widely known, probably, in sausage gravy, served over Buttermilk Biscuits and/or a Chicken Fried Steak.

Today’s recipe is all about the ingredients and how to get the best flavor and texture out of a breakfast sausage. So, I’ve listed all of the ingredients down below, along with my recommendations and a “how to” video tutorial. There are a few “optional” ingredients, like pink curing salt and msg, but if one comes out it should be replaced with an equal amount of salt in it’s place. The pink salt should only be added if you’re planning on smoking the sausage. MSG, obviously intensifies the flavor of the sausage and is an active ingredient in store bought sausages.

I didn’t add powdered skim milk to my sausage in the video but I have it listed in the ingredients for this recipe. It should be added if you want to retain more moisture and add the proper sausage texture that we’ve all come to expect in cooked or smoked sausage. Questions can always be asked in the comments.

Breakfast Sausage Ingredients: Makes 4 lbs

3 lbs Ground Pork, Dark Meat 70% to 75%
1 lbs Pork Fat, 25% to 30%

1/4 cup Brown sugar, light brown
1 tsp Curing Salt, replace with table salt if not using
3 tsp Salt
2 tsp Parsley
1 tsp Sage
1 tsp Black Pepper
1 tsp Thyme
1 tsp Red Pepper, crushed
1 tsp Coriander, ground
1/2 tsp Garlic Powder
1/2 tsp Ground Clove

1 tsp MSG, optional but is used in most sausages to enhance flavor

Makes about 1/2 cup of seasoning.

BINDER
1/2 cup Dehydrated Skim Milk Powder, for moisture and texture
1/4 cup Vinegar
2 tbsp Dark Corn Syrup, Malasses flavored

Maybe 1/2 cup Lard if the fat content is low.
30% fat to 70% meat ratio is standard.

Approximately 2 tbsp of seasoning per 1 lb. of meat.