How To make Mango Splash (Ew)
4 Ripe mangos
1/3 c Curacao or other orange-
-flavored cordial 3 tb Fresh lime juice
3 tb Sugar
2 Bottles sarkling white wine,
-chilled Lime wedges for garnish Note - Before buying the mangoes, sniff them: they should have a pleasant, sweet aroma. For the bubbles, choose a not-too-sweet sparkling wine, such as a French cremant de Bourgogne or an Italian prosecco. For a nonalcoholic cocktail, mix with ginger ale. Hold a mango stem-end up and slice flesh away from the long flat stone in long, vertical sections. Slice the flesh from the skin. Repeat these steps with the remaining mangoes. Cut 12 thin, uniform slices for garnish and set them aside. Press the remaining mango slices through a strainer into a bowl. (You should have 1 1/2 cups mango puree.) Stir in curacao, lime juice and sugar. (The mango puree and garnish can be prepared up to 8 hours ahead and stored in spearate covered containers in the refrigerator). Pour about 2 Tbsp. mango puree into a glass, top with sparkling wine, garnish with a lime wedge and a mango slice and serve. Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399
How To make Mango Splash (Ew)'s Videos
Easy Mango Graham Cake Recipe for Business
me and my graham wah
chour. recreate ko lang vid ko back when i was young.. i know ang ew but i hope you enjoyed it and may natutunan kayong bago.
2 can (370 ml) All purpose Cream - 93
1 can 380G condensed milk - 43.50
2 packs (200g) graham crackers - 74
3 pcs ripe mangoes (900g) - 135
40g cashew nuts (opt) - 18
TOTAL: 363.50
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Rainbow Rice Salad Recipe - Khao Yum ข้าวยำ - Thai Recipes
Kao Yum, or Khao Yum, is a specialty of Southern Thai cuisine that has become popular in Bangkok in recent years because of the healthy, clean eating trend! This dish is similar to the Malay nasi kerabu, and in fact, many Southern Thai dishes have Malay roots.
In this video I also show you how to make natural blue food colouring! The rice is often dyed blue for Khao Yum, although you can most certainly use plain white rice, OR dye the rice a different colour such as yellow (turmeric or saffron) or pink (beets). The dressing, or what we call nam budu is the most important part: it's sweet, salty, umami and is key to the unique flavour of this salad. And yes, you can make the dressing in advance and keep it in your fridge for many weeks!
Choice of accompaniments around the rice are flexible, but there are some must-haves. I will include the list of these options in the written recipe on the website!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Как сделать Коктейль Кэнди шот и Масляной сосок (Сandy Shot and Buttery nipple)
How to make Cocktail Сandy Shot and Buttery nipple
Рецепт (Recipe)
Candy Shot (Кэнди шот)
- 15 мл Кофейный ликер 1/2 oz. (15ml) Coffee liqueur
- 15 мл сок Манго 1/2 oz. (15ml) Mango juice
- 15 мл Лимонный ликер 1/2 oz. (15ml) Limoncello
Buttery nipple (Масляной сосок)
- 20 мл Карамельный ликер 2/3 oz. (20ml) Butterscotch liqueur
- 20 мл Сливочный ликер 2/3 oz. (20ml) Liqueur Irish Cream
- Дэш сироп Гренадин dash syrup Grenadine
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April 2023 CTAHR Cooking Show
CTAHR Food Sience Instructor, Lara Hackney, creates 3 Thai dishes:
Pad See Ew
Thai Basil Eggplant
and Mango Sticky Rice
Japanese Masago Spaghetti Recipe | Asian Recipes
Japanese style pasta is a very common genre of food in Japan, and for good reason! Full disclosure: this dish is a copy cat! My attempt to recreate a dish I fell in love with at a local Japanese pasta restaurant here in Vancouver. It's a light cream sauce flavoured with masago or the little orange fish roe you sometimes see on sushi! It has all the iconic flavours of Japanese cuisine: a balance of sweet, salty and umami. The masago and bonito give flavours reminiscent of the ocean. Top it with a fried egg and seaweed, and I'm a happy gal! Oh, did I mention it is insanely easy??
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Mackerel in Thai Red Curry Recipe (Choo Chee) ฉู่ฉี่ - Hot Thai Kitchen
A delicious dish with a fun name. Choo Chee involves any kind of seafood dish in a rich kaffir-lime-infused red curry sauced. I'm using the meaty and flavourful mackerel, but feel free to change it up!
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes