Do you crave noodles? 10 minute spicy garlic noodles
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Tom Yum Goong Recipe (Creamy Style!) ต้มยำกุ้งนำ้ข้น | Thai Recipes
Creamy Tom Yum Goong has become very popular in Thailand in the past several years. It's the richer, more voluptuous sister of the classic clear broth tom yum goong. In this video I also review basic techniques and ingredients essential in making the best tom yum possible!
When it comes to Thai soups, tom yum is indisputably the most popular, and many would argue most delicious soup there is. It happens to also be a very easy recipe you can whip up on a weeknight, and all the herbs I used, lemongrass, galangal, kaffir lime leaves, can call be frozen and you can quickly throw them in directly from the freezer!
Also check out my other tom yum recipes, I have recipes for tom yum chicken, tom yum fish and also vegetarian/vegan tom yum!
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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
Vietnamese Crispy Shrimp and Sweet Potato Fritters, Bánh Tôm Chiên Giòn [CC Added]
Welcome to our Weekend Meals channel. Today's Weekend Meals will show you how to make Vietnamese Crispy Shrimp and Sweet Potato Fritters, Bánh Tôm Chiên Giòn. This is an absolute delicious and well loved recipe for snack or appetizer. I hope you like the video. Please share and subscribe to our channel for more videos. Thanks! ????????????
Content of the Video:
0:00 Introduction of the Recipe
0:10 Prepare the Yams
01:21 Prepare the Batter
02:49 Fry the Fritters
04:25 Enjoy!
Ingredients:
10 Shrimps
300g Sweet Potato
300g Golden Yams
1 Cup All-Purpose Flour
2 tbsp Corn Starch
1 tsp Baking Powder
1/2 tsp Curry Powder
1/2 tsp Salt
1/2 tsp Chicken Seasoning
Vegetable Oil for Frying
Serve with:
Dipping Fish Sauce
Lettuce, Cucumber, Cilantro, & Herbs
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Yum Moo Yor / Vietnamese sausage salad with spicy dressing
How to make Yum Moo Yor Vietnamese sausage salad with spicy dressing. it offers a harmonious fusion of lively flavors. let's get started.
Ingredients
300 g Vietnamese sausage
2 Tbsp Palm sugar syrup
3 Tbsp Fish sauce
3 Tbsp Lime juice
2 Spur chilies
1Tsp chili flakes
3-4 long coriander leaves
2-3 stalks of Chinese celery
1 Tomato
1 shallot
Bico Cyan Canary Ceramic Salad Plates
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About Me :
I am a Thai chef instructor who’s highly skilled in Royal Thai cooking, Thai authentic food, and Thai carving fruit and vegetable. Thai cooking, which is what I am passionate about Cooking is all about the inspiration and motivation that drives me to develop my Thai cooking skills to my best. As I am an original Thai Chef, I decided to make this channel to share with everyone about Thai cooking because I would like to introduce my truly Thai cooking skills to everyone who’s interested in Thai food and also bring historical Thai taste to your own home.
: Ramida is invited to host a Canadian TV show Curieuxbegin (TeleQuebec)
: Creator and host of the YouTube Channel MasterChef Ramida-ThaiFoodExpert
: Experienced in interviews published about Thai food in blogs IGA Montreal.
: Provided Thai food service catering for the gala show Cosmopolitanfashionweek 2021 in Montreal.
: Invited chef for teaching Thai cooking at Academie Culinaire in Montreal.
: Invited cooking instructor for Royal Thai cuisine cooking classes at BCD Culinary Vancouver.
: I’ve been running my business cooking classes in Montreal for years.
I now live in Montreal Canada, but I go home to Thailand every year to see my family, to stay in touch with my culture, and to find more interesting things to share with you all.
Chef Ramida
By Ramida Inthanoochit
Vietnamese Shrimp Salad | The Mad Table
Here's easy steps on how to make a Vietnamese Shrimp Salad.
Recipe Ingredients:
8 oz rice noodles, the thin ones
1 pound medium-sized shrimp, shelled and deveined
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon lemongrass paste
1 tablespoon fresh garlic, minced
1 teaspoon salt
1 teaspoon black pepper
6 cups romaine lettuce leaves, thinly cut
1 cup purple cabbage, thinly sliced
1/2 cucumber, cut into thin strips
1/2 carrot, peeled and cut into thin strips
cilantro leaves, coarsely chopped
mint leaves, coarsely chopped
basil leaves, coarsely chopped
green and/or red chili peppers, just a few slices
1/4 cup roasted peanuts, coarsely chopped
fresh lime wedges
3 tablespoons fish sauce
1/8 teaspoon crushed red pepper flakes, use less if you don't like heat
2 teaspoons light brown sugar
1/4 cup freshly squeezed lime juice, from 3-4 limes
2 tablespoons canola, grape seed or olive oil
INSTRUCTIONS:
Shrimp Marinade:
Toss shrimp with olive oil, soy sauce, honey, lemongrass, garlic, salt + pepper; let it rest 15 minutes.
Rice Noodles:
Cook the rice sticks according to the package instructions. Rinse with cold water thoroughly after cooking, drain in a colander and set aside.
Dressing:
Add lime juice, fish sauce, crushed red pepper, light brown sugar, lime juice and oil in a small jar, give it a shake and set aside.
To cook shrimp:
Add 1 tablespoon of canola or grape seed oil to a cast iron or large pan and heat on medium-high heat. Add the shrimp, scraping in the garlic, honey and olive oil
Enjoy!
NOTES
*you may want to make an extra batch of dressing incase you want a little more for your salad
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I’m Patty Ruiz founder of The Mad Table. My mission is to inspire people through workshops, classes and interactive dinners. Cooking shouldn’t be scary, and once you realize this, a whole new world opens up right before your eyes.
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Crispy Fish w/ Thai Green Mango Salad - Yum Pla Duk Foo
Last year, Mark Wiens and I had a meal together, and this was one of the dishes we enjoyed. If you missed that video, here it is:
In this video I declared that I can't think of another dish that I prefer to this dish, and after thinking about it some more, I still stand by that. It is one of my, and my brothers', all-time-favourite dishes. The fish is fluffed up and fried until golden and crispy. The savoury crunch is contrasted by the fresh tart green mango salad—it's truly a match made in heaven and there are no other dishes quite like it.
Traditionally this dish uses Thai charcoal-grilled catfish, which is widely available on the streets of Thailand. But considering what we're doing to it, it really doesn't matter much which kind of fish you use, and indeed Thai people routinely use various other types of fish, and even shrimp, for this dish. In this video I go with tilapia which is a versatile, inexpensive white fish I usually have in my freezer.
SAFETY NOTE: After watching the frying of the fish, you may feel intimidated to try it, and I felt the same way the first time I made it! Let me assure you though that AS LONG AS you take the precautions I mention, you will be fine. So: LEAVE PLENTY OF ROOM for the oil to bubble up so it won't overflow and catch fire (that would be bad!!). My rule of thumb is: don't fill the oil any more than 1/3 of the depth of the pot/wok, and the oil only needs to be about 1-inch deep so you don't need a lot! For maximum fluffiness, I mentioned that the oil should be about 400F (like my second round of frying in the video) but if you feel a little scared by the aggressive oil bubbling, you can drop the fish at 375F and it won't be as aggressive (like my first round), and either of them will be delicious. While we're on this subject, it's always a good idea to keep a fire extinguisher in the kitchen, so something to think about if you don't already have one!
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