How To make Sweet Potato Phoenix Nest
2 c Sweet potato, shredded
1 tb Cornstarch
Oil for frying Squeeze potato, by the handful, to eliminate liquid, then place in a bowl. Sprinkle cornstarch over potato and toss to distribute cornstarch evenly and loosen shreds. Arrange a handful of shreds inside one sieve in a latticework over the bottom and at least halfway up the side. Fit second sieve inside first. Heat oil to 350 degrees on a deep-frying thermometer, place sieve in pan, and cook nest until light pumpkin color (about 3 or 4 minutes). Remove from oil and lift of top sieve. Loosen edge of nest with tip of a sharp knife, then gently remove nest and drain on paper towels. Makes 4 to 5 four inch nests.
How To make Sweet Potato Phoenix Nest's Videos
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Potato Phoenix Nest - Kitchen Cat
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★ Kitchen Cat ★ Potato Phoenix Nest Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 tb : Cornstarch
Oil for Frying
2 c : Medium-sized White New
50 Chilies Papaya Salad!! SPICY THAI FOOD in Thailand! | Khon Kaen (ขอนแก่น)
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KHON KAEN, THAILAND (ขอนแก่น) - Today we’re in Khon Kaen (ขอนแก่น), northeastern Thailand to uncover Thailand’s hidden dish of Isaan; Au pla (Herbal freshwater fish soup อ๋อปลา). It’s a traditional dish of a medley of herbs with freshwater fish and seasoned with a splash of fermented fish sauce.
Au pla (Herbal freshwater fish soup อ๋อปลา)
Part 2) THAILAND’S HIDDEN DISHES, with Tourism Authority of Thailand - This is Part 2 of this 5 Part video series, where I’m traveling around Thailand to eat 5 hidden dishes!
Som Tam Kuk Kai (ส้มตำ กุ๊กไก่) - - First, when you visit Khon Kaen, you absolutely don’t want to miss eating som tam pu plaraa, green papaya salad with fermented fish sauce and crab. We had some grilled chicken and soup just to get the mouth juices watering before the bigger meal!
Huan Kamnang (เฮือนคำนาง ขอนแก่น) - - It was a huge honor to meet up with Khun Kamnang from Huan Kamnang (เฮือนคำนาง ขอนแก่น) in Khon Kaen. She’s a writer, historian and Chef who promotes traditional and often times long lost Isaan foods, and she’s been promoting Au pla (Herbal freshwater fish soup อ๋อปลา) for years. It was an absolutely sensational dish and meal experience, with all the other dishes she prepared as well. I can say it was one of the best Isaan meals I’ve ever had.
แก่น I KAEN - - Finally to complete this Thai food tour we went to a new restaurant called Kaen where they are serving modern takes on Isaan food.
Video 2 / 5 Khon Kaen (ขอนแก่น), Stay tuned for all 5 Videos!
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The Most Delicate Dumpling Taro Puff Wu Gok Recipe
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This is a special dim sum dumpling because the wrapper is made with taro. After deep frying, the outside will puff up into a beautiful delicate crust, while the middle layer maintains the soft and creamy texture. It is like a crispy, flaky mashed potato stuffed with a savory filling - very interesting. Although this dumpling is mind-blowing, the recipe is complicated and challenging. Many skillful dim sum masters aren't able to achieve the perfect result. Therefore, I included as much detail and tips as possible to ensure your success.
INGREDIENTS (makes 20 dumplings)
Make the Wrapper
400 grams of taro
200 grams of water
1/2 tsp of salt
1 tbsp of sugar
160 grams of wheat starch (Amazon Link -
130 grams of lard
Make the Filling
1 tbsp of oil
114 grams (4 oz) of ground pork
40 grams of Cantonese sausage
3 shiitake mushrooms, previously soaked for 2 hours and diced (save the soaking liquid) (Amazon Link -
60 grams of carrot, minced
114 grams (4 oz) of shrimp, diced
1 tbsp of Chinese cooking wine (Amazon Link -
1/2 tsp of black pepper (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
2.5 tsp soy sauce (Amazon Link -
1 tsp dark soy sauce (Amazon Link -
2.5 tsp of cornstarch
2.5 tbsp of the mushroom soaking liquid
1/4 cup of scallion
Others:
2-3 cups of oil to deep fry the dumplings
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