600gms boneless chicken (cut into small cubes)
1 tsp turmeric powder
¼ tsp salt
1gm dried chillies (break into few parts )
Make into a paste
5 rose shallots
3 nips garlic
2 cm ginger
10 fresh red chillies (deseeded ) (pounded in a mortal and pestle coarsely)
1 tbsp oyster sauce
1 tbsp light soy sauce
3 tsbp taucu (fremented soya bean paste)
1 tbsp chopped green onion/scallion
Sugar and salt to taste
A dash of white pepper powder
Combine ingredients A and leave to marinate for about 20mins. Deep fry in semi hot oil, until the chicken turn golden brown.Dish out in a paper towel to drain excess oil.
Deep fry ingredients B separately in hot oil and dish out them out as well ,in a paper towel.
Blend ingredients C into a smooth paste and leave aside.Pound ingredient D in a pestle and mortal. Do not blend in a mixer. Pounding gives the dish a different flavouring .Pound the fresh red chillies until ¾ done.Keep aside.
In a wok, heat about 1 ½ tbsp oil, add in the ingredients C and sauté until fragrant .
Then add in ingredient D and sauté further. Once aromatic, add in oyster sauce, light soy sauce, taucu and stir to combine.Break the taucu bean slightly to blend well in the sauce. Add in chicken ,salt and sugar and white pepper powder. Combine and leave to cook for about a minute. Before closing fire , add in cashewnuts,fried dried chillies and chopped scallion. Serve .