![]() ![]() Thai people are not known to have good quality beef and they’ll always cook it well done even if you ordered medium rare! I would tell the waiter just to let the beef pass near the fire–don’t let it touch the grill–and I still get medium! The medium steak is the same texture as the sole of a sneaker, imagine the well done steak….That’s right, the texture of a work boot. My sister and I would totally pray for him to get a decent piece of beef and hope that they didn’t cook the h*** out of it. He craved it, you know, just like I craved rice or noodles. My husband used to order a steak once in a while when we were in Thailand. And if you ever visited Thailand, you know the questionable quality of their beef! The reason is because I don’t like “Gai” Pad Med Ma Muang but I like “Neau” Pad Med Ma Muang more (Neau=beef). I actually don’t like to order this dish at a restaurant, unless it is a very, very good restaurant and I know they can make this dish better than me. Remember that there is a Hawaiian fish named “Humuhumunukunukuapuaa” existing in this world that would make the name “Med Ma Muang Him Ma Paan” feel kinda short and pronounceable! The names Gai Pad Med or Gai Pad Med Ma Muang are the abbreviated versions of the full Thai name for this dish, “Gai Pad Med Ma Muang Him Ma Paan” (ไก่ผัดเม็ดมะม่วงหิมพานต์) or another way of spelling with the same pronunciation “Gai Pad Med Mamuang Himmapan”! (Gai=chicken, Pad=stir fry, Med Ma Muang Him Ma Paan=cashew nut) Please, leave the name alone out of respect. When did it migrate to Thailand? How did it divorce the peanut and marry the cashew? I just know that the Gai Pad Med is now a well respected immigrant that already has a Thai name and lost the trace to its origin. I don’t have the clear history of the dish. It’s from the Sichuan Chinese dish called “Kung Pao Chicken”! Does that sound familiar? The Thai just changed the nuts from peanuts to cashew nuts. When I was traveling a lot and staying at people’s homes instead of hotels, I considered this to be a very simple dish that I could make for my hosts. The ingredients are easy to find all over the world. It’s a simple dish that’s become a staple for the Thais and the farangs both. Chicken with cashew nuts is one of my all-time favorites, as it is for my husband. Enjoy! This is one of the best-tasting recipes we feature.Happy Chinese New Year! For people who don’t know, it was on January 31st this year. Transfer to serving dish and spoon over steamed jasmine rice. Stir for just a moment then promptly remove from heat. Add cashew nuts, water chestnuts and spring onion. Add the cooked chicken and other cooked ingredients back into the wok with the sauce. Saute this sauce in a wok until it starts to thicken (add a bit more water if it becomes too thick). In a small mixing bowl, mix all of the ingredients listed above. Remove from heat and transfer to the same plate with chicken. Add onion and bell pepper, stir-fry briefly until soft. Pour out the oil except for about 3 tablespoons, then fry the whole dried chile until crunchy. Add chicken and cook until brown and firm, then remove chicken to a plate covered by paper towel. Heat the oil in a wok or large skillet over medium heat. Toss chicken with tapioca flour, rice wine and Golden Mountain sauce, and marinade for 10 minutes or a bit longer. 1/2 Cup Cashew Nuts (more or less to suit your taste).1 Tablespoon Left Over From Frying Chile (see above).1/2 Cup Water Chestnuts (Available in supermarkets, canned).1/4 Cup Red Bell Pepper, diced same as onion.1/4 Cup White or Yellow Onion, Diced (large dices work best).1 Tablespoon Rice Wine (Various Brands Available in Stores or try our mirin). ![]()
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