MICHELIN STAR FRIED RICE is on A Whole 'Nother Level !
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NEW Crab Fried Rice Recipe - Hot Thai Kitchen! ข้าวผัดปู
This it the most popular kind of fried rice in Thailand! And certainly my favourite especially when I was a kid. So yes, this recipe is very kid friendly! In this new-and-improved version of a classic recipe, I share tips and tricks for how to make extra-good fried rice!
WRITTEN RECIPE:
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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
Bangkok Street Food: Crispy Rice Salad (ยำแหนมข้าวทอด) - The Lady Selling, NO GOOD!
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In this Thai street food in Bangkok video, I went over to Sriyan Market (ตลาดศรีย่าน), one of my favorite local market areas on Bangkok, and tried a legendary version of crispy rice salad with soured pork, called yam naem khao tod in Thai (ยำแหนมข้าวทอด). But before that stall opened, next to this Thai street food stall is a stall selling amazing haw mok (ห่อหมก), Thai fish custard.
Mae Boon Ma Haw Mok Pla Chon (แม่บุญมา ห่อหมกปลาช่อน)
Let’s start with the Thai fish custard (ห่อหมก). This is one of the Thai dishes that can be really good, or not too good if it’s made taking shortcuts and using lesser quality ingredients. But this was an amazing version. The Thai street food cart is called Mae Boon Ma Haw Mok Pla Chon (แม่บุญมา ห่อหมกปลาช่อน), and it’s a family run stall that specializes in mainly fish custard made with snakehead fish and noni leaves (bai yaw ใบยอ).
Normally you would eat haw mok (ห่อหมก) along with rice, and at this street food stall in Bangkok they mainly just did takeaway to eat at home. But since I had a spoon with me already, I decided to eat it right there on spot. It was absolutely insanely delicious. The typical recipe of haw mok (ห่อหมก) a red curry paste that is stirred by hand with coconut cream and duck eggs until it turns to a foamy paste. Then it’s steamed in a banana leaf cup or packet with the fish and noni leaves. This was one of the better versions of haw mok (ห่อหมก) I’ve had in a long time.
Price - 20 Thai Baht ($0.56)
Mae Boon Ma Haw Mok Pla Chon
Thanon Nakhon Chaisi, Soi Sriyan 1
Bangkok, Thailand
แม่บุญมา ห่อหมกปลาช่อน
ที่อยู่ ริมถนนนครไชยศรี ซอย ศรีย่าน 1
P’Aor Yam Nam Khao Tod (ร้านพี่อ้อ ยำแหนม-ข้าวทอด)
Next up for the yam naem khao tod (ยำแหนมข้าวทอด) and this is the Bangkok street food stall that I really came to eat at. The opening times are a little tricky (you can read more about it on the blog: but we arrived in the early afternoon, to get what many people say is the best time. Yam naem khao tod (ยำแหนมข้าวทอด) is a Thai mixed salad dish of deep fried crispy rice balls with soured pork, and crispies, which is mixed up with lime juice, fish sauce, and chilies.
This is one of the street food stalls that as soon as they open up, there’s immediately somehow a lineup of customers waiting. My wife and I ordered, and luckily I brought a plate from home along with a spoon — most people ordered takeaway to eat at home, as there are no tables there to eat.
Yam naem khao tod (ยำแหนมข้าวทอด) is not a Thai dish or snack I eat very often, but this version was delicious. It was refreshing, and ironically, though it includes quite a bit of pig skin, it was light, and didn’t have an oiliness to it.
If you want some amazing yam naem khao tod (ยำแหนมข้าวทอด), this is a Thai street food stall in Bangkok that you should check out.
P’Aor Yam Naem Khao Tod
Thanon Nakhon Chaisi, Soi Sriyan 1
Bangkok, Thailand
ร้านพี่อ้อ ยำแหนม-ข้าวทอด
ที่อยู่ ริมถนนนครไชยศรี ซอย ศรีย่าน 1
กรุงเทพ 10300
Price - 30 Thai Baht ($0.84)
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Nasi Goreng (Indonesian Fried Rice)
Every trip to Bali involves the consumption of Nasi Goreng at almost every meal... now, make it at home!
Indonesian Street Food ???????? NASI GORENG RECIPE - Fried Rice!! | Street Food at Home Ep. 3
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Street Food at Home - Nasi Goreng - Indonesian street food style fried rice recipe, with extra chili sambal and extra petai (stink beans) - this is one of my favorite types of fried rice in the world. #IndonesianFood #nasigoreng #streetfood
I’ve taken quite a few trips to Indonesia, and I love the people, the food, and the diversity of the islands. Back in 2016, my wife Ying and I spent a couple weeks in Jakarta, Indonesia. While I tried lots of amazing food, one of the stalls I loved, which was right below the condo where we were staying, served nasi goreng petai - stink beans fried rice. On some nights when we didn’t have other filming plans, I would go downstairs to get a plate, and it was perfect. Fried rice + stink beans - for me it’s about as comfort food as possible.
Ok, let’s get started on this Indonesian street food recipe, but remember that this recipe is very customizable, and the only real way to make it is to taste test it and make it they way you like it.
For the pickle:
2 cucumbers
½ large carrot
20 - 40 small birds eye chilies
2 - 3 tbsp sugar
2 - 3 tbsp white vinegar
½ tsp salt
For the sambal
5 - 20 hot chilies (in Thailand I used Karen chilies)
3 cloves garlic
1 small shallot
½ tsp salt
For the crispy shallots:
Shallots
Salt
Oil for frying
Emping (melinjo crackers) if you can get them, or shrimp crackers
200 grams - 300 grams - Day old rice
2 eggs per plate
2 stalks stink beans, or a handful
½ tsp pepper
½ tbsp soy sauce (to taste)
1 tbsp kecap manis (sweet dark soy sauce)
METHOD:
Chop and mix all the ingredients for the pickle. Adjust vinegar, sugar, and salt to taste. Let it sit, and the juices will start to come.
Peel the shallots, and slice finely. Mix in a bowl with salt, and massage as much of the shallot juice out as possible. They will fry more crispy the drier they are. Deep fry in oil for a few minutes until golden brown and crispy.
If you have emping or shrimp chips, quickly deep fry them.
Add some oil to your wok, heat, and fry a couple of eggs - set aside to drain.
For the nasi goreng, start with the fresh sambal. Pound chilies, garlic, shallots, and salt until coarse and the oils come out.
Add about 2 - 3 tbsp oil to your wok and wait for it to heat. Begin by frying the sambal curry paste you just pounded - fry until fragrant. Then add your stink beans and mix and fry for about a minute. Crack in an egg on the side, let it sizzle for a few seconds before scrambling it, and mixing it into the sambal mixture. When the egg is scrambled, add in your rice. Mix continuously on medium heat, making sure you really break apart each grain of rice. Season with soy sauce and kecap manis, and some pepper. Stir fry until each grain of rice is individual and coated in the soy sauces.
Serve on a plate, fried egg on top, crackers on the side, cucumber and tomato for garnish, and pickle on the side. Enjoy!
Thank you for watching and hope you’re having a fantastic day!
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Fried Rice Recipe for Nasi Goreng - Mark's Cuisine #65
WATCH THIS VIDEO on How To Make Fried Rice also known as Nasi Goreng. A quick and simple dish you can impress family and friends with....
Fried Rice Recipe Nasi Goreng
Ingredients:
(serves 3 people)
3-4 cups of left over rice
2 rashers of bacon (alternatively chicken, shrimps, beef etc)
1 sausage
2 onions
3 eggs
3 cloves garlic
2 chillies (optional)
4 tbs olive oil
1/2 cup of chicken stock
1/2 tbs tomato sauce
1 tbs of ketchup manis (sweet soy sauce)
1 tbs of fish sauce
Salt and pepper to taste
1. In a hot wok fry meat with oil and cook for 1-2 minutes, then remove the meat from wok.
2. Fry eggs in oil until cooked to your liking and remove from wok.
3. Fry onions until golden (approx. 5 minutes) then add garlic and chilli and fry for another minute.
4. Add rice and fry for another 2 minutes.
5. Add sauce and meat back and fry for another 30 seconds.
6. Serve on a plate and place egg on top.
ENJOY!
Mark Your friend in the kitchen Wakefield
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