The weather has been very cool and gloomy. The inside of my house has not received any sunlight for two weeks now. It doesn’t rain that much, but the sky is really dark. Actually, I like this ambience. It seems awfully cozy and mysterious in a way. My mind wanders to a place like the town of Innsmouth in H.P. Lovecraft’s tale. I write a lot these days, and I love to think that rainy season is responsible for my productivity.
The downside of having so limited sunlight is the difficulty of producing some decent pictures for my recipe blog posts. I have been cooking delicious soup and steamy curry, but the pictures I took were quite hideous and uninspiring. I think nobody will believe that my food is delicious with those unconvincing photos. But today I am determined to work on a recipe post, and these pictures are the best I can do at the moment.
Well, guys, have you ever tried something as deliciously simple as this Thai Cashew Nut Salad. This dish is commonly served in alcoholic party. It is fresh, spicy, and packed with all delicious pungent flavors of fragrant herbs. Sadik often tells me food that serves along with alcohol is supposed to be extra flavorful, but again, he doesn’t drink any alcohol so I don’t know how accurate his theory is. But if that is true, then Thai Cashew Nut Salad should be your next party appetizer. If you glance through the ingredients, you will feel excited by the rawness of this dish. Fresh garlic and young ginger in the salad give the wonderful, rustic, earthy flavor in every bite while the smoky, hot chilies light the fire on your palate. And although we don’t drink at all, we often make this Thai Cashew Nut Salad and simply eat this addictive goodness as snack while watching TV.
Thai Cashew Nut Salad
200 gm cashew nuts
1 green onion- chopped
5 cloves garlic- chopped
2 inches fresh young ginger- peeled and chopped
1 stalk lemon grass- sliced (use only the inner white part)
Some fresh coriander leaves- roughly chopped (about a handful)
Some mint leaves- pick the leaves (about a handful)
1/2 lime- juiced (here I use lemon, but fresh lime is ideal)
½ lime – cut and diced into small pieces (with the rind)
5-7 dried red chilies (use as per your heat tolerant)
A pinch of salt
1 tbsp palm sugar
1 tbsp fish sauce or to taste
Pick and clean cashew nuts.
Heat about 1 1/2 cups of oil in the pan over medium heat. When the oil is hot deep fry cashew nuts until golden brown. Remove cashew nuts from the oil and sprinkle a pinch of salt on them. Toss well and let the cashew nuts cool down. When the cashew nuts are at back at room temperature, they become very nutty and crunchy.
In the same oil, deep fry dried red chilies until they are smoky and dark. Remove from the oil immediately and keep aside.
Cut the fried chilies into small pieces. If you are adventurous, you can break them with your fingers.
In a small bowl, mix palm sugar, lime juice and fish sauce. Stir until the sugar is dissolved.
In another bowl, combine the rest of the ingredients.
Add cashew nuts, chopped fried chilies and the dressing.
Mix all the ingredients together really well.
Serve immediately and enjoy.