Posted by: Jonjon | March 15, 2009

Asian – Gai Pad Med 8/10

Asian – Gai Pad Med 8/10

March 15 2009

Ingredients / Method Step 1
1/2 lb chicken, thinly sliced
1 tablespoon tapioca flour
1 teaspoon rice wine (various brands available in stores or try our mirin)
1 tablespoon Golden Mountain Sauce

Toss chicken with tapioca flour, rice wine and Golden Mountain sauce, and marinade for 10 minutes or a bit longer.

Ingredients / Method Step 2
3/4 cup vegetable oil
1/2 cup whole dried chile
1/4 cup white or yellow onion, diced (large dices work best)
1/4 cup red bell pepper, diced same as onion
1/2 cup water chestnuts (available in supermarkets, canned)
3 spring onions, cut into 1 inch pieces

Heat the oil in a wok or large skillet over medium heat. Add chicken and cook until brown and firm, then remove chicken to a plate covered by paper towel. Pour out the oil except for about 3 tablespoons, then fry the whole dried chile until crunchy. Add onion and bell pepper, stir-fry briefly until soft. Remove from heat and transfer to the same plate with chicken.

Ingredients / Method Step 3
2 teaspoons tapioca flour
2 tablespoons white vinegar
2 teaspoons oyster sauce
1 tablespoon sriracha sauce
2 tablespoons Thai ketchup
2 teaspoons Golden Mountain Sauce
2 tablespoons sugar
1 tablespoon light soy sauce
2 teaspoons sesame oil
1/2 teaspoon salt
1/4 teaspoon Thai pepper powder
1 tablespoon left over from frying chile (see above)
5 tablespoons water
1/2 cup cashew nuts (more or less to suit your taste)

In a small mixing bowl, mix all of the ingredients listed above. Saute this sauce in a wok until it starts to thicken (add a bit more water if it becomes too thick). Add the cooked chicken and other cooked ingredients back into the wok with the sauce. Add cashew nuts, water chestnuts and spring onion. Stir for just a moment then promptly remove from heat. Transfer to serving dish and spoon over steamed jasmine rice. Enjoy! This is one of the best-tasting recipes we feature.

Easy to make. Didn’t have chestnuts. The sauce tasted like a concentrated tomato chilli garlic sauce which was quite nice, but not that special. I wanted something more fragrant and mild at the same time. This was way better than the mee goring that I had made the last time. I didn’t use chicken, instead I used mung bean sprouts and more capsicum and carrots to compensate. I used 3 chillies after reducing this recipe to half, and it wasn’t that hot. Most of the spiciness came from the chillie sauce. I didn’t have mountain sauce so I used more chillie sauce.


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