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Asian


## What are Mayak Eggs

Mayak Eggs, or Korean Marinated Eggs, are a popular street food in South Korea. They are called "mayak" because of their addictive taste, which is derived from the combination of soy sauce, garlic, green onions, and a touch of sweetness. Mayak Eggs are perfect as a snack, side dish, or even as a topping for rice bowls and ramen.

## Ingredients to make Mayak Eggs

To make Marinated Mayak Eggs, you'll need the following ingredients:

- 8 large eggs
- 120g soy sauce
- 4 tbsp water
- 2 tbsp sugar
- 1 tbsp mirin
- 4 garlic cloves, minced
- 2 green onions, chopped
- 1 tsp Korean red pepper flakes (optional)

## Ingredient Substitutes

If you cannot find some of these ingredients, you can use the following substitutes:

- Mirin: You can replace mirin with a mix of 1 tbsp rice vinegar and 1 tsp sugar.
- Korean red pepper flakes: Use regular red pepper flakes or a pinch of cayenne pepper.
- Preparation and Cooking Time

## Step-by-Step Recipe

1. Boil the eggs: Bring a large pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for a soft yolk, or 9-10 minutes for a hard yolk. Remove the eggs from the water and place them in an ice bath to stop the cooking process. Peel the eggs and set aside.

2. Prepare the marinade: In a medium-sized bowl, combine the soy sauce, water, sugar, mirin, minced garlic, chopped green onions, and red pepper flakes (if using). Stir until the sugar has dissolved.

3. Marinate the eggs: Place the peeled eggs in a resealable plastic bag or a container with a tight-fitting lid. Pour the marinade over the eggs, making sure they are completely submerged. Marinate the eggs in the refrigerator for at least 4 hours, but preferably overnight for the best flavor.

4. Serve: Remove the eggs from the marinade and cut them in half. Enjoy the Mayak Eggs as a snack or as a side dish with rice, ramen, or your favorite Korean dish.

## Nutrition Information

Per serving (1 egg):

- Calories: 116
- Fat: 6g
- Carbohydrates: 7g
- Protein: 8g

## Final Thoughts

Marinated Mayak Eggs are an addictive and flavorful Korean dish that can be easily made at home with simple ingredients. With their savory and slightly sweet taste, they're perfect as a snack, side dish, or topping for your favorite dishes. Plus, by using the ingredient substitutes provided, you can enjoy these delectable eggs even if you don't have access to all the traditional ingredients. Give Mayak Eggs a try and experience the addictively delicious taste for yourself!

## FAQs

### What are Mayak Eggs?

Mayak Eggs are Korean marinated eggs, known for their addictive taste. They are a popular street food in South Korea and often served as a snack, side dish, or topping for rice bowls and ramen.

### How long do Marinated Mayak Eggs last in the fridge?

Marinated Mayak Eggs can last up to 5 days in the refrigerator. Make sure to store them in an airtight container or a resealable plastic bag to keep them fresh.

### Can I use regular red pepper flakes instead of Korean red pepper flakes?

Yes, you can substitute regular red pepper flakes or a pinch of cayenne pepper for Korean red pepper flakes. Keep in mind that the heat level may vary slightly, so adjust according to your taste preferences.

### Can I make this recipe with fewer eggs?

Yes, you can adjust the recipe to accommodate fewer eggs. Simply reduce the marinade ingredients proportionally, and make sure the eggs are fully submerged in the marinade.

### Are Mayak Eggs suitable for vegetarians?

Yes, Mayak Eggs are suitable for vegetarians as long as they consume eggs. However, they are not suitable for vegans, as they contain eggs.


Dive into the world of Marinated Mayak Eggs with this comprehensive guide, featuring ingredient substitutes, nutrition info, and step-by-step instructions

Marinated Mayak Eggs


## The Ingredients You'll Need

- 500 grams of beef sirloin, thinly sliced
- 250 grams of mushrooms, sliced
- 2 tbsp of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 300 ml of beef broth
- 200 ml of heavy cream
- 1 tbsp of Worcestershire sauce
- 1 tbsp of soy sauce
- 2 tbsp of all-purpose flour
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)

## Let's Get Cooking

1. Brown the Beef
   Heat the olive oil in a large skillet over medium-high heat. Season the beef slices with salt and pepper, then add them to the skillet. Cook until browned on both sides. Remove the beef from the skillet and set aside.

2. Sauté the Aromatics
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onions are translucent and the garlic is fragrant, around 3-4 minutes.

3. Cook the Mushrooms
   Add the sliced mushrooms to the skillet and cook for about 5 minutes, until they release their moisture and start to brown.

4. Add the Broth and Sauces
   Pour in the beef broth, Worcestershire sauce, and soy sauce. Stir well to combine and bring the mixture to a simmer.

5. Thicken the Sauce
   In a separate bowl, whisk together the flour and heavy cream until smooth. Slowly pour the mixture into the skillet, stirring constantly to prevent lumps. Cook for 5-7 minutes, or until the sauce has thickened.

6. Combine and Serve
   Return the beef to the skillet and stir to coat it with the sauce. Cook for an additional 3-4 minutes, or until the beef is cooked through. Serve the creamy beef and mushrooms over rice, pasta, or mashed potatoes. Sprinkle with chopped parsley, if desired.

## Ingredient Substitutions

- Beef sirloin: You can also use beef tenderloin or round steak.
- Heavy cream: If you prefer a lighter dish, you can use half-and-half or whole milk.
- Worcestershire sauce: You can substitute with a mix of soy sauce and balsamic vinegar.
- Mushrooms: Feel free to use any type of mushroom, such as cremini, shiitake, or oyster.

## Nutritional Information

Given the ingredients provided, one serving of creamy beef and mushrooms (without rice, pasta, or mashed potatoes) contains approximately:

- Calories: 490 kcal
- Fat: 34g
- Carbohydrates: 10g
- Protein: 36g

## Frequently Asked Questions

### Can I make this dish ahead of time and reheat it later?

Absolutely! Creamy beef and mushrooms can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat gently over low heat, stirring occasionally, until warmed through.

### Can I freeze this dish?

Yes, you can freeze creamy beef and mushrooms for up to 2 months in an airtight container. Thaw in the refrigerator overnight and reheat as mentioned above.

### Can I use chicken instead of beef?

Of course! You can substitute chicken for beef in this recipe, but be sure to adjust the cooking time to ensure the chicken is cooked through.

### What type of rice or pasta works best with this dish?

Creamy beef and mushrooms pairs well with long-grain rice, such as basmati or jasmine, or any type of pasta, like fettuccine, egg noodles, or penne.

### Can I add other vegetables to this dish?

Absolutely! Feel free to add your favorite vegetables, such as bell peppers, zucchini, or spinach, to make this dish even more wholesome and delicious. Just be sure to adjust the cooking time accordingly.


Discover how to create a delicious, creamy beef and mushrooms dish that your family will love. Find out how this dish will make your next meal memorable.

Creamy Beef and Mushrooms


## What is Semolina Fruit Cake?

Semolina Fruit Cake is a delightful, moist, and rich cake made with semolina flour, dried mixed fruits, and a combination of other ingredients that create a unique texture and flavor. This cake is perfect for any occasion, be it a simple family gathering or a festive celebration. So, let's dive into the world of Semolina Fruit Cake and explore its deliciousness!

## Ingredients

- 170g unsalted butter
- 120g semolina flour
- 120g whole milk
- 120g all-purpose flour
- 7g (1½ tsp) baking powder
- 100g dried mixed fruits
- 130g caster sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 eggs OR 120g plain yogurt (for eggless version)

## Instructions

1. Preheat your oven to 175°C/348°F.
2. Allow the unsalted butter to soften in a mixing bowl.
3. Combine the semolina flour and whole milk, then let the mixture soak for about 30 minutes.
4. Sift the all-purpose flour and baking powder together and set aside.
5. In a separate bowl, toss the dried mixed fruits with a tablespoon of sifted flour to prevent them from sinking in the cake.
6. Once the butter has softened, mix it with caster sugar until creamy, fluffy, and pale.
7. Add vanilla extract and salt, mixing until well combined.
8. Incorporate the eggs one at a time (or use plain yogurt for the eggless version), mixing well after each addition.
9. Stir in the soaked semolina mixture.
10. Fold in the sifted dry ingredients in two batches.
11. Transfer the batter into a greased and lined 15cm (6x6 inch) pan.
12. Bake the cake for 50-55 minutes, or until a toothpick inserted comes out clean.
13. Allow the cake to cool on a wire rack before slicing and serving.

## Nutrition Information

Based on the provided ingredients and assuming 8 servings, each serving (approximately 108g) of Semolina Fruit Cake contains:

- Calories: 402
- Fat: 18g
- Carbohydrates: 52g
- Protein: 7g
- Fiber: 2g
- Sugar: 25g

## Ingredient Substitutes

- Semolina flour: Replace with an equal amount of all-purpose flour or whole wheat flour.
- Dried mixed fruits: Substitute with chopped dried apricots, raisins, or dates, or use fresh fruits like blueberries or chopped apples.

## Perfect Pairings

Serve your Semolina Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. You can also enjoy it with a warm cup of tea or coffee.

## Tips and Tricks

- To ensure even distribution of dried fruits, coat them in a tablespoon of flour before adding them to the batter.
- If you prefer a more intense flavor, soak the dried fruits in rum or orange juice for a few hours before using them in the recipe.

## Frequently Asked Questions

### Can I freeze Semolina Fruit Cake?

Yes, you can freeze Semolina Fruit Cake. Wrap it tightly in plastic wrap and store it in an airtight container or a resealable freezer bag. The cake can be frozen for up to 3 months. To serve, let it thaw at room temperature for a few hours.

### Can I make this cake vegan?

To make this cake vegan, replace the butter with a vegan butter substitute or coconut oil, use a plant-based milk instead of whole milk, and opt for the eggless version by using 120g of dairy-free yogurt.

### How long does Semolina Fruit Cake last?

Semolina Fruit Cake can be stored in an airtight container at room temperature for up to 3 days. If refrigerated, it can last for up to a week.

### Can I use a different size pan?

Yes, you can use a different size pan, but the baking time may vary. Keep an eye on the cake and test for doneness using a toothpick.

### What is the difference between semolina flour and regular flour?

Semolina flour is made from durum wheat, which gives it a slightly coarser texture and a higher protein content compared to all-purpose flour. It contributes to the unique texture and flavor of this cake.

## Final Thoughts

Semolina Fruit Cake is a delightful and flavorful treat that is perfect for any occasion. With its unique texture and rich taste, it's sure to impress your friends and family. Give this recipe a try, and enjoy a slice of this delicious cake with your loved ones. Happy baking!


Discover the delightful and flavorful Semolina Fruit Cake, a treat for any occasion. Learn how to make this moist and rich cake with our easy-to-follow recipe.

Semolina Fruit Cake


## What's Taiwanese Castella Cake?

Taiwanese Castella Cake is a delectable, fluffy sponge cake that hails from Taiwan. With its roots in the Portuguese dessert Pão de Castela, it has evolved to become a popular treat in Asia, combining a light texture with a subtle sweetness.

## A Quick Trip Down Castella Cake Lane

The origins of Castella Cake trace back to the 16th century when Portuguese traders and missionaries introduced it to Japan. Over time, the recipe made its way to Taiwan, where it gained immense popularity, ultimately becoming a cherished dessert in the region.

## Ready, Set, Bake!

### Ingredients

- 80g cake flour
- 50g oil
- 80g milk
- 5 eggs, separated
- 80g sugar
- 1 teaspoon vanilla extract

### Instructions

1. Preheat your oven to 300℉ (150℃).
2. Heat 80g of milk and 50g of oil in a saucepan over low heat, then remove from heat.
3. Add 80g of cake flour to the heated liquid and mix well, making sure there are no lumps.
4. Separate egg yolks from egg whites. Add the 5 egg yolks to the mixture and mix well.
5. Add 1 teaspoon of vanilla extract and mix thoroughly.
6. In a separate bowl, whip 5 egg whites and 80g sugar until soft peaks form (the end of the peak should gently bend).
7. Gently fold the meringue into the batter, being careful not to deflate the egg whites.
8. Pour the batter into a 7x7 inch (18x18 cm) pan, making sure the top is flat and even.
9. Place the pan into a larger pan and pour hot water into the larger pan until it reaches about halfway up the sides of the smaller pan.
10. Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
11. Let the cake cool before slicing and serving.

## Nutritional Information

Based on a 50g serving size, each slice of Taiwanese Castella Cake contains:

- Calories: 170 kcal
- Protein: 4g
- Fat: 8g
- Carbohydrates: 22g
- Sugars: 12g

## Perfect Pairings

Taiwanese Castella Cake pairs wonderfully with a cup of hot tea, coffee, or even a glass of cold milk. For an added twist, serve it with fresh fruits like berries or a dollop of whipped cream.

## Ingredient Substitutes

If you're unable to find cake flour, you can substitute it with all-purpose flour and cornstarch. To make 80g of cake flour substitute, combine 68g of all-purpose flour with 12g of cornstarch.

## Tips and Tricks for a Fluffier Cake

- Make sure to sift the cake flour to remove any lumps and ensure a smooth batter.
- Use room temperature eggs for better volume and a fluffier texture.
- Be gentle when folding the meringue into the batter to avoid deflating the egg whites.

## FAQs

### What makes Taiwanese Castella Cake different from other sponge cakes?

Taiwanese Castella Cake is known for its unique fluffy texture and subtle sweetness, which sets it apart from other sponge cakes. Its delicate flavor and soft, melt-in-your-mouth texture make it a popular dessert choice.

### Can I use a different size pan for this recipe?

Yes, you can use a different size pan, but keep in mind that the baking time may vary depending on the pan's size and depth. Adjust the baking time accordingly, and keep an eye on the cake to ensure it doesn't overcook.

### How should I store my Castella Cake?

To maintain its freshness, store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but be sure to let it come to room temperature before serving for the best texture and flavor.

### Can I freeze Taiwanese Castella Cake?

Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe container. To thaw, simply remove it from the freezer and let it sit at room temperature for a few hours before serving.

## Last Words on Taiwanese Castella Cake

Taiwanese Castella Cake is a delightful dessert that's easy to make and perfect for any occasion. Its fluffy texture, subtle sweetness, and delightful flavor make it a crowd-pleaser that's sure to impress your friends and family. Give it a try, and enjoy this delicious piece of Taiwanese culinary history!

You can watch Calorie Restaurant's YouTube video [here](https://www.youtube.com/watch?v=LL4islbdh-0&t=2s).


Delight your taste buds with this delicious Taiwanese Castella Cake recipe that's light, fluffy, and perfect for any occasion. Whip some up today!

Taiwanese Castella Cake


<YouTube url="https://www.youtube.com/watch?v=DxeIKvwiWyY&t=282s&pp=ygURY2hlZiBydiBjYWxkZXJldGE%3D" />

## What is Beef Caldereta?

Beef Caldereta is a popular Filipino dish known for its rich, hearty, and flavorful sauce. It is a comforting stew made with tender beef cubes, a tomato-based sauce, and a medley of vegetables, such as potatoes, bell peppers, and sometimes olives or peas. The dish is also characterized by its unique blend of ingredients, including peanut butter or liver spread, which adds depth and complexity to the flavor.

According to Chef RV, this particular Beef Caldereta recipe is what he grew up with and what taught him to be a foodie. He emphasizes the importance of taking time to braise the meat, which allows it to absorb the flavors of the sauce and become fork-tender. By following his family's traditional recipe, you can enjoy a delicious and authentic taste of Filipino cuisine right in your own kitchen.

## Ingredients

- 1 kg Beef cubes
- 1 large onion, finely chopped
- 1 tablespoon minced garlic
- Fish sauce, for seasoning
- 2 red bell peppers (medium size), finely chopped
- 150 g tomato sauce
- 330g beef stock
- 1 1/2 tablespoons soy sauce
- 1/3 teaspoon cracked black pepper
- 80 g peanut butter
- 3 tablespoons evaporated milk
- 1.5 tablespoons tomato paste
- Splash of vinegar
- 3 potatoes, peeled and cut into cubes
- 3 hard boiled eggs, peeled and sliced
- Salt, pepper, sugar to taste

## Instructions

1. Prepare the sofrito
   Heat vegetable oil in a large pot or pressure cooker over medium heat. Sauté onions, garlic, and finely chopped red bell pepper until caramelized. Season with salt.

2. Add the beef
   Add beef cubes to the sofrito and sauté until browned. Season with soy sauce and cracked black pepper.

3. Add the sauce and liquids
   Stir in tomato sauce, beef stock, and, if desired, tomato paste. If using a pressure cooker, cover and cook for 1 hour. For traditional stovetop cooking, cover and simmer for 2-3 hours.

4. Add the remaining ingredients
   Transfer the mixture to a large pan, then add potatoes, evaporated milk, peanut butter, sugar, a splash of soy sauce, and vinegar. Allow the mixture to boil before stirring. Add cubed red bell peppers, garbanzos, and sliced hard-boiled eggs.

5. Simmer and serve
   Simmer the dish for another 10-15 minutes, allowing the flavors to meld together. Serve hot with steamed rice or your favorite side dish.

## Nutrition Information

This recipe serves 6 people, with approximately 350 grams per serving.

Per serving:

- Calories: 620 kcal
- Protein: 45g
- Fat: 35g
- Carbohydrates: 40g
- Fiber: 5g
- Sodium: 1200mg

## Serving Suggestions:

Beef Caldereta is traditionally served with steamed rice, but you can also pair it with crusty bread or a simple green salad for a lighter meal.

## Ingredient Substitutes:

- If beef cubes are unavailable, you can substitute with pork or chicken.
- For a dairy-free version, replace evaporated milk with coconut milk.
- Fresh tomatoes can be used in place of tomato sauce; just add 2 cups of finely chopped tomatoes.

## Tips and Tricks:

- For a thicker sauce, mix peanut butter with some broth before adding it to the dish.
- Add a splash of vinegar to prevent the dish from spoiling and to add a subtle tanginess.

## Frequently Asked Questions

### Can I make Beef Caldereta in advance?

Yes, you can make Beef Caldereta in advance. In fact, the flavors develop and become more robust when the dish is allowed to rest overnight. Just be sure to store it in an airtight container and reheat thoroughly before serving.

### Can I freeze Beef Caldereta?

Beef Caldereta can be frozen for up to 3 months. Allow the dish to cool completely, then transfer it to an airtight container or heavy-duty freezer bags. When you're ready to enjoy it, defrost the dish in the refrigerator overnight and reheat it on the stovetop over low heat until heated through.

### How do I store leftovers?

Store leftover Beef Caldereta in an airtight container in the refrigerator for up to 3-4 days. Make sure to reheat the dish thoroughly before serving.

### Can I use other vegetables in this recipe?

Yes, you can customize the vegetables in Beef Caldereta according to your preference. Some popular options include carrots, green peas, and olives.

### How can I make this dish less spicy?

If you prefer a milder dish, you can reduce the amount of cracked black pepper or eliminate it altogether. Alternatively, you can also add more sugar to balance out the heat.

Now that you have all the information you need, it's time to gather your ingredients and start cooking this delicious Filipino feast. Enjoy!


Discover Chef RV's family traditional version of Beef Caldereta recipe—a rich and hearty Filipino dish perfect for gatherings and special occasions.

Chef RV Beef Caldereta


## What is Thai Cashew Chicken?

Thai Cashew Chicken, or "Gai Pad Med Ma Muang," is a popular Thai stir-fry dish that features tender, marinated chicken pieces, crunchy cashews, colorful bell peppers, and a mouthwatering blend of savory, sweet, and slightly spicy sauce. This delectable dish is sure to become a favorite in your meal rotation.

## Ingredients

### Chicken Marinated

- 500 grams boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tsp soy sauce

### For the sauce

- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tsp sesame oil
- 1 tbsp sugar
- 2 tbsp Thai chili paste

### For the Stir Fry

- Cooking oil
- 2 tsp garlic, chopped
- 1 onion, chopped
- 8-10 dried chilies, fried
- Bunch green onions, chopped
- 100 grams unsalted, roasted cashews

## Instructions

1. Marinate the chicken pieces in soy sauce (and water for chicken breast) for at least 15 minutes before cooking.
2. In a small bowl, mix together the ingredients for the Cashew Chicken Sauce until well combined.
3. Prep your vegetables and cashews as described in the ingredients list.
4. Fry the dried chilies in a wok with a little oil over low heat until dark maroon and crispy. Remove and set aside.
5. In the same wok, heat on high and sear the marinated chicken pieces until nicely browned. Remove and set aside, leaving the oil in the wok.
6. Fry the minced garlic in the same wok over medium heat until it turns slightly golden.
7. Add the chopped onion and continue cooking until slightly softened.
8. Add the bell peppers and cook for another minute.
9. Return the cooked chicken to the wok, followed by the Cashew Chicken Sauce. Toss everything together and cook until heated through.
10. Turn off the heat and add the roasted cashews, green onions, and fried chilies. Toss until well combined.

## Nutrition information:

Per serving, assuming 4 servings:

- Calories: 430 kcal
- Protein: 35 g
- Fat: 23 g (4 g saturated)
- Carbohydrates: 22 g (5 g sugar, 2 g fiber)
- Sodium: 1320 mg

Please note that the nutrition information provided is an estimate and can vary based on the specific brands and ingredients used. If you're looking for more precise nutritional data, you can use a nutrition calculator or an app to input the exact ingredients and quantities you're using.

## Top Tips for Making the Best Thai Cashew Chicken

- Marinate the chicken pieces for at least 4 hours or even overnight to avoid having bland chicken pieces.
- Cut the chicken pieces into roughly the same sizes to ensure they cook at the same time.
- Sear the chicken pieces by ensuring to pre-heat the wok with the oil until 200C or 400F. Avoid mixing constantly to bring some char to the chicken.
- Prepare all your other ingredients before starting to cook as this dish comes together really quickly.
- Ensure to toast your cashews in the oven at 180C for around 10-12 minutes until you have a deep golden color on them. Be careful not to burn them!
- If you plan to store this dish in the fridge, do not mix the cashew pieces during cooking. Add them when you're about prepare the dish instead.

## What are the Ingredients for Thai Cashew Chicken?

- We are using chicken breast in this recipe, but feel free to substitute chicken thighs or even tofu. Be sure to marinade the chicken pieces to avoid having bland chicken pieces.
- The cooking sauce is made up of oyster sauce, soy sauce, fish sauce, Thai chilli paste, sesame oil and a bit of sugar.
- We highly recommend using Thai chilli paste as this brings a lot of flavour to the dish. If you don't have any, you can substitute your favourite Asian chilli paste or sauce like Sriracha or Gochujang. Be warned that the flavour will be different, but should still be good! Alternatively, you can use oyster sauce plus your favourite chilli powder.
- We are roasting our cashews in the oven at around 180C or 350F for at 10-15 minutes until you have a dark golden color. This ensures you have an even more nutty flavour in your dish.
- If you prefer a spicier dish, you can increase the number of dried chilies or add some fresh Thai bird's eye chilies when frying the garlic.
- You can easily customize this dish by adding your favorite vegetables, such as baby corn, zucchini, or snap peas.
- For a vegetarian or vegan version, replace the chicken with tofu and use vegetarian oyster sauce and soy sauce instead of fish sauce.
- To make the dish gluten-free, use tamari or gluten-free soy sauce and a gluten-free oyster sauce.
- If making this dish ahead of time, separate the cashews and only add before serving to prevent them from being soggy.

## Ingredient Substitutes

- If you can't find Golden Mountain sauce, you can use Maggi seasoning or simply add more fish sauce.
- For the Thai chili paste, you can make your own or substitute with store-bought chili paste.

## What Can I Serve with Thai Cashew Chicken?

- Plain rice, fried rice, egg fried rice, garlic fried rice
- Boiled or steamed vegetables like broccoli and carrots
- You can also serve this with some Asian noodles

## Fun Facts about Cashews

- Cashews are native to Brazil but are now grown in many tropical regions around the world, including India, Vietnam, and Nigeria.
- The cashew nut is actually a seed that grows on the bottom of the cashew apple, which is also edible and used in various culinary applications, such as jams, juices, and alcoholic beverages.
- Cashews are a good source of healthy fats, proteins, and essential minerals like magnesium, phosphorus, and manganese.

## FAQ

### How many calories are in a serving of this dish?

There are approximately 430 calories per serving of this dish, assuming it makes 4 servings.

### Is this dish healthy?

This dish can be considered moderately healthy. It contains a good amount of protein from the chicken and healthy fats from the cashews. However, it also contains a high level of sodium (1320 mg per serving), which may not be suitable for people watching their sodium intake. To make the dish healthier, you can try using low-sodium soy sauce and fish sauce, or reducing the amount of these ingredients.

Remember that the healthiness of a dish depends on individual dietary needs and preferences. If you have specific dietary restrictions or goals, you may need to adjust the recipe accordingly.


This Thai Cashew Chicken recipe combines the salty, savoury and zingy flavours of Thai cuisine. The chicken chunks are fried in a wok and served with sauce.

Asian Recipes

Marinated Mayak Eggs

Creamy Beef and Mushrooms

Semolina Fruit Cake

Taiwanese Castella Cake

Chef RV Beef Caldereta

Thai Cashew Chicken