{"id":224290,"date":"2021-08-01T13:05:26","date_gmt":"2021-08-01T13:05:26","guid":{"rendered":"https:\/\/warungrebelle.com\/?p=224290"},"modified":"2024-02-14T15:52:05","modified_gmt":"2024-02-14T14:52:05","slug":"gai-pad-med-mamuang","status":"publish","type":"post","link":"https:\/\/rindunusantara.com\/en\/gai-pad-med-mamuang\/","title":{"rendered":"GAI PAD MED MAMUANG"},"content":{"rendered":"[et_pb_section fb_built=“1″ admin_label=“section“ _builder_version=“4.16″ global_colors_info=“{}“ theme_builder_area=“post_content“][et_pb_row admin_label=“row“ _builder_version=“4.16″ background_size=“initial“ background_position=“top_left“ background_repeat=“repeat“ global_colors_info=“{}“ theme_builder_area=“post_content“][et_pb_column type=“4_4″ _builder_version=“4.16″ custom_padding=“|||“ global_colors_info=“{}“ custom_padding__hover=“|||“ theme_builder_area=“post_content“][et_pb_text admin_label=“Text“ _builder_version=“4.16″ background_size=“initial“ background_position=“top_left“ background_repeat=“repeat“ global_colors_info=“{}“ theme_builder_area=“post_content“]

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The Thai wok classic also knows how to convince critics of Asian cuisine with its fresh, spicy, piquant sweet taste. Through the combination of crunchy vegetables and cashew nuts, Gai pad med Mamuang unites the freshness, the versatility and the extraordinary tastes for those who are known around the world for Thai cuisine.<\/p>\n

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Buy the right seasoning sauce now. <\/a><\/div>\n

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recipe<\/h2>\n

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Recipe:<\/strong>
300g chicken breast
1 piece. dried red chilli
2 fresh bird eye chilli (small red chilli)<\/p>\n

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<\/p>\n

6 tbsp wheat flour
4 spring onions
1 piece of garlic clove
125g cashew nuts<\/p>\n

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<\/p>\n

2 pcs. Onions
1 shallot
3 pieces. Large fresh chilli pods
1 Glas RINDU NUSANTARA GAI PAD MED MAMUANG Gew\u00fcrzso\u00dfe<\/p>\n

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Preparation:<\/strong>
1. Cut the chicken breast into approx. 2cm pieces & turn in the flour
2. Cut the onion and shallot into 2cm pieces
3. Cut the garlic into small cubes
4. Cut the dried chillies into rings
5. Cut the spring onions into 2cm pieces
6. Cut fresh chillies into thin rings
7. Heat 2 tablespoons of oil in a pan & fry the cashew nuts briefly, then remove
8. Add another 2 tablespoons of oil & fry the chicken until it turns color, then remove
9. Fry the dried chillies briefly (approx. 1 min.) In the oil & remove them again
10. Put 1 tablespoon of oil in the pan & saut\u00e9 the onions, shallots & garlic in it
11. Add the fresh chillies & fry for approx. 2 minutes
12. RINDU NUSANTARA GAI PHAT MET MAMUANG Gew\u00fcrzso\u00dfe (vor dem \u00d6ffnen sch\u00fctteln)
add & mix in then continue cooking for 1 minute
13. Add all remaining ingredients & fry for 2 minutes
14. Serve with jasmine rice<\/p>\n

<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","protected":false},"excerpt":{"rendered":"

Der thail\u00e4ndische Wok Klassiker weis mit seinem frischen, w\u00fcrzigen, pikant s\u00fc\u00dfen Geschmack auch Kritiker der asiatischen K\u00fcche zu \u00fcberzeugen. Durch die Kombination von knackigem Gem\u00fc\u00dfe und Cashewn\u00fcssen vereint Gai pad med Mamuang die frische, die Vielseitigkeit und die au\u00dfergew\u00f6hnlichen Geschm\u00e4cker f\u00fcr die, die thail\u00e4ndische K\u00fcche weltweit bekannt ist. Jetzt passende Gew\u00fcrzso\u00dfe kaufen. Rezept Rezept:300g H\u00e4hnchenbrust1Stk. […]<\/p>","protected":false},"author":3,"featured_media":223667,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"\n

Der thail\u00e4ndische Wok Klassiker weis mit seinem frischen, w\u00fcrzigen, pikant s\u00fc\u00dfen Geschmack auch Kritiker der asiatischen K\u00fcche zu \u00fcberzeugen. Durch die Kombination von knackigem Gem\u00fc\u00dfe und Cashewn\u00fcssen vereint Gai pad med Mamuang die frische, die Vielseitigkeit und die au\u00dfergew\u00f6hnlichen Geschm\u00e4cker f\u00fcr die, die thail\u00e4ndische K\u00fcche weltweit bekannt ist.<\/p>\n\n\n\n

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Jetzt passende Gew\u00fcrzso\u00dfe kaufen. <\/a><\/div>\n<\/div>\n\n\n\n

Rezept<\/h2>\n\n\n\n

Rezept:<\/strong>
300g H\u00e4hnchenbrust
1Stk. getrocknete rote Chili
2 Stk. frische bird eye chili (kleine rote Chili)<\/p>\n\n\n\n

6 EL Weizenmehl
4 Stk. Fr\u00fchlingszwiebeln
1 Stk. Knoblauchzehe
125g Cashewnuts<\/p>\n\n\n\n

2 Stk. Zwiebeln
1 Stk. Schalotte
3 Stk. Gro\u00dfe frische Chili Schoten
1 Glas WARUNG REBELLE GAI PAD MED MAMUANG Gew\u00fcrzso\u00dfe<\/p>\n\n\n\n

Zubereitung:<\/strong>
1. H\u00e4hnchenbrust in ca. 2cm St\u00fccke schneiden & im Mehl wenden
2. Zwiebeln und Schalotte in 2cm St\u00fccke schneiden
3. Knoblauch in kleine W\u00fcrfel schneiden
4. getrocknete Chilis in Ringe schneiden
5. Fr\u00fchlingszwiebeln in 2cm St\u00fccke schneiden
6. frische Chilis in d\u00fcnne Ringe schneiden
7. 2 EL \u00d6l in einer Pfanne erhitzen & die Cashewnuts darin kurz anbraten, dann herausnehmen
8. noch 2 EL \u00d6l hinzuf\u00fcgen & das H\u00e4hnchen anbraten bis es Farbe annimmt, anschlie\u00dfend herausnehmen
9. getrocknete Chilis kurz (ca. 1 Min.) im \u00d6l anbraten & wieder herausnehmen
10. 1El \u00d6l in die Pfanne geben & die Zwiebeln, Schalotten & den Knoblauch darin and\u00fcnsten
11. die frischen Chilis hinzugeben & ca. 2 Min. braten
12. WARUNG REBELLE GAI PHAT MET MAMUANG Gew\u00fcrzso\u00dfe (vor dem \u00d6ffnen sch\u00fctteln)
hinzuf\u00fcgen & untermischen anschlie\u00dfend 1 Minute weiterkochen
13. alle restlichen Zutaten hinzugeben & 2 Min. anbraten
14. Mit Jasmin Reis servieren<\/p>\n","_et_gb_content_width":"","footnotes":""},"categories":[100],"tags":[],"class_list":["post-224290","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/rindunusantara.com\/en\/wp-json\/wp\/v2\/posts\/224290","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rindunusantara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rindunusantara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rindunusantara.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/rindunusantara.com\/en\/wp-json\/wp\/v2\/comments?post=224290"}],"version-history":[{"count":0,"href":"https:\/\/rindunusantara.com\/en\/wp-json\/wp\/v2\/posts\/224290\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rindunusantara.com\/en\/wp-json\/wp\/v2\/media\/223667"}],"wp:attachment":[{"href":"https:\/\/rindunusantara.com\/en\/wp-json\/wp\/v2\/media?parent=224290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rindunusantara.com\/en\/wp-json\/wp\/v2\/categories?post=224290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rindunusantara.com\/en\/wp-json\/wp\/v2\/tags?post=224290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}