The owner of Klom Klorm on Wyckoff Avenue, Thawatchai Thadchan, has multiple restaurants, and when he opened his first location in Brooklyn, he decided that one wasn't enough.
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So he opened a café just steps away around the corner. It's the perfect place for something small, fresh and on the go.
Thadchan has his hands in a number of restaurants across three boroughs, which is a nice accomplishment considering he never planned to own restaurants. But after five years of waiting tables while studying, he thought, why not.
Ingredients for Pad Med Mamong ( Cashew Chicken)
1/2 pound chicken, thinly sliced
3/4 cup vegetable oil
1/4 cup white onion, diced
1/4 cup red bell pepper, diced
1/2 cup water chestnuts
1/2 cup button mushrooms sliced
1/2 carrots sliced into rounds
1/2 cup baby corn
1/2 cup pineapple chunks
1/4 cup cashews
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Sauce
- sugar 2 tbsp
- tamarind 2 tbsp
- chili paste 1 tbsp
- salt 1/4 teaspoon
- oyster sauce 1 tbsp
- soy sauce 1 tbsp
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DIRECTIONS:
In small bowl mix all sauce ingredients and set aside.
Heat the oil in a wok or large skillet over medium heat. Add onions, peppers and chicken and cook 1-2 minutes. Add carrots, water chestnuts, mushrooms, baby corn and pineapple.
Add the sauce, stir in for a minute or two and serve.
Can be served in a carved out pineapple half.
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