Originally Posted by Claire
Tonight for dinner I'm making a dish called Pad Tap Gai. One of the ingredients called for is Maggi seasoning. I'm going to work around it this time rather than make a special trip to the next town to find it. Do any of you know what this is, and what might substitute for it? The recipe should be great whether I used it or not, but I'm just curious about it.
It's a liquid seasoning made from wheat gluten,hydrolyzed
corn gluten,disodium inosinate and disodium guanylate. A product from the 50's made in different countries to suit
that individual market.......the asian maggie is different from
the american maggie.Basically a food enhancer like salt,but
derived from gluten much like MSG and you can substitute
MSG if you want.
I can assure you thai food and this product have nothing in common and leaving it out would probably make all the thai
chefs around the world cheer.
I would recommend something like a black thai soy sauce
or a nam pla a thai fish sauce.You could also sub a good
tamari sauce or even a good quality chinese soy.imo