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
Halle celebrates Chloe finishing her tour ???????? #shorts #chloebailey #inpiecestour #hallebailey #ddg
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
THIS NOODLE Makes Pad Thai EASY!
No more mushy, broken noodles! Here's an easier, faster AND healthier version of the traditional pad thai. Glass noodles is much easier to work with and more forgiving than rice noodles, yet they have no flavour so you still get the same flavour we love in this dish. In this video I also share how to make shrimp fat or shrimp oil, so you can amp up the flavour of your pad thai!
WRITTEN RECIPE:
HOW TO MAKE TAMARIND PASTE
SUPPORT THE SHOW AND GET BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
MY COOKBOOK:
00:00 Intro
00:58 Making pad thai sauce
02:42 Prepping glass noodles
03:23 Other ingredients
04:15 How to make shrimp oil
06:16 Cooking pad thai
10:50 Tasting and plating
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
WOOW TOPINGNYA MELIMPAH , RESEP SMOOTHIES BUAH 3 RASA
Cara Membuat Smoothies Buah 3 rasa
Hai semuanya kali ini aku mau share resep smoothies yang enak dan segar dengan topping yang menarik.
Ini Toping buah nya melimpah
Aku pakai Chopper dari Mitochiba , kalau kalian mau beli bisa beli di sini :
Bahan smoothies Buah naga :
- 1 buah naga beli di sini :
- 2 sdm yoghurt plain beli di sini :
- 2 sdm madu beli di sini :
Untuk smoothies lengkapnya, sudah di share di blog:
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!
RELATED VIDEOS:
Pomelo Salad (And how to peel a pomelo):
Southern Thai Dry Curry Kua Gling:
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
Do you want to better your life? #philippines #angelescity #expat #pampanga #travelvlog