How to Prepare a Chinese New Year Dinner (12 dishes included)
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Happy Lunar New Year! The reunion dinner is the biggest event out of the entire year. I want to show you how to prepare a traditional dinner for new year's eve. We filmed an entire process of the food making, the culture behind it, and the traditions. Make sure to get a cup of coffee or tea before watching - hope you can enjoy it.
???? BUY THE CERAMIC GARLIC GRATER -
???? BUY THE CAT GARLIC CHOPPER -
???? THE HAND-CRAFTED CARBON STEEL FRYING PAN IS NOT AVAILABLE YET. IT WILL BE READY AROUND MAY THIS YEAR
???? PRINTABLE RECIPES
????Shrimp Cracker Recipe -
????Twisted Sesame Cracker Recipe -
????Northern Chinese Sweet and Sour Pork -
????Crispy Shrimp with Egg Roll Wrapper Twines -
????Cumin Roasted Lamb -
????Cantonese Steamed Fish -
????Steamed Cabbage Roll -
????Pickled Pepper Steak -
????Seared Scallop with Rice Noodles in Garlic Sauce -
????Cured Chicken Soup with Coix Seeds -
????Mixed Vegetable Stir Fry in Garlic Sauce -
????Monk Fruit and Chrysanthemum Flower Tea -
????Multi-grain Rice -
On this special holiday, I wish all of you
????阖家欢乐，生活美满：Wish you a happy family and happy life!
????年年有余，财源广进：Wish you abundant profit every year!
????身体健康，万事如意！Wish you good health and achieve anything your heart desires！
Videography / Editing by Austin Schargorodski -
Authentic Thai Red Curry Paste Recipe (วิธีทำ พริกแกงเผ็ด)
After you make this Thai red curry paste recipe (พริกแกงเผ็ด), you'll be able to make other extremely tasty Thai dishes. Here's the full recipe:
Thai curry pastes make the base or foundation for numerous Thai dishes, from soups, to curries, to stir fries. You can easily go to the market in Thailand and buy freshly made pastes, but they just don't taste nearly as fresh as if you make it yourself. Also, you could go to the supermarket and buy your Thai curry paste in a can or plastic tub, but again, it would lack the fresh flavors that you'll get when you make it fresh yourself.
In this recipe, I'll be making Thai red curry paste (พริกแกงเผ็ด), known in Thai as prik gaeng ped. It's a combination of dried red spur chilies, with a host of other ingredients that include shallots, kaffir lime peel, garlic, white pepper, among other ingredients. There are a couple of ways to make this Thai red curry paste recipe (พริกแกงเผ็ด), but I think the best method is by hand, using an authentic Thai mortar and pestle to grind all the ingredients to a paste consistency. This does take some serious work, but the effort of slowly pounding the paste, ensures all the ingredients are pounded to perfection and all the oils of everything are released. Making it by hand, this recipe will take about 20 - 30 minutes or more to prepare, so it does take some time and energy to make by hand, but I can assure you that the final taste is amazing. Alternatively if you don't have a Thai mortar and pestle, you could blend all the ingredients in a blender or food processor - but if you have the time and muscle, go for it by hand.
Here are all the ingredients that you'll need in this Thai red curry paste (prik gaeng ped พริกแกงเผ็ด):
3 teaspoons white pepper corns
½ teaspoon cumin powder
½ teaspoon coriander powder
8 dry red spur chilies (soaked in water for about 10 minutes to soften them)
½ teaspoon salt
10 - 14 small cloves of garlic
5 small shallots (Thai shallots are the size of grapes, so it's about 2 tablespoons worth)
1 tablespoon finely sliced lemongrass
1 tablespoon finely sliced coriander roots
1 tablespoon finely sliced galangal
Skin of ½ kaffir lime
½ teaspoon of shrimp paste
The directions on how to make this recipe are pretty easy, as long as you have all the ingredients and the equipment you need. In Thailand you'll find all these ingredients at just about every market, they are extremely commonly used in Thai cooking. However, even in the United States, at Asian supermarkets, I've seen all these ingredients - so it shouldn't be hard to get everything together. Basically for the directions, all you have to do is first pound and mix the dry spices, including the white pepper, coriander powder and cumin, then set them aside. Then pound all the other ingredients together (watch the video for the best order), and just keep on pounding until you have a nice buttery Thai red curry paste. It took me about 20 minutes or more to get a nice paste, but the end result was so flavorful and so incredibly fragrant.
Once you have made this Thai red curry paste (พริกแกงเผ็ด), you can then go on to make a number of other Thai dishes that use this paste. One of my favorite Thai street food dishes is gai pad prik gaeng (recipe coming soon).
Full recipe here:
Music in this video courtesy of Audio Network
Produced by Mark and Ying Wiens
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Vegan Panang Curry Recipe | HOW TO MAKE VEGAN KAENG CURRY (พะแนงหมู)
LAY HO MA everyone! Who doesn't like a good curry? Well, everyone love curry, but nobody likes standing there mashing ingredients to make a fresh curry paste until their arm falls off, am I right or am I right?? Join me in this episode and learn how to make an incredibly easy vegan panang curry without a mortar and pestle. That's right, we're making this fresh curry paste from scratch using a blender in minutes! Let's begin.
Ingredients:
10-15 dried red chili peppers
2 cups water
1 shallot
2 pieces garlic
4 kafir lime leaves
couple peels of lime
small piece galangal
1 stick lemongrass
1 1/2 tsp pink salt
1 small bunch cilantro stems
1 tbsp dark (or white) miso paste
2 tbsp coconut oil
1 1/2 cups canned chickpeas
1 can full fat coconut milk
2 tbsp cane sugar
2 tbsp soy sauce
few sprigs cilantro
2-3 fresh red Thai chilies
Directions:
1. remove the seeds from the dried chili peppers by tearing them in half
2. place them into a small saucepan with 2 cups of water. Cover the pan and bring to a boil
3. in a blender, add the shallot, garlic, kafir leaves (stems removed), lime peels, galangal, lemongrass, pink salt, cilantro stems, miso paste, and the rehydrated chili peppers. Add 2-3 tbsp of the hot water into the blender
4. pulse the blender to get it going, then blend on medium high
5. heat up a sauté pan on medium heat. Add the coconut oil
6. add 4 tbsp of chili paste
7. add the chickpeas and give it a stir
8. add the coconut milk (leave 1 tbsp aside) and stir
9. add the cane sugar and soy sauce
10. turn the heat up and bring to a boil. Then, turn the heat to medium and simmer for 5-7min
11. plate the curry. Garnish with fresh cilantro, fresh Thai chilies, and a drizzle of coconut milk
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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How to make a RICH & CREAMY Thai Fish Curry with Coconut Milk
???? 5 Fish recipes:
Today I will show you how to cook a yummy Thai fish curry coconut milk. This Thai fish curry recipe is very easy to make and in less than 15 minutes, you will have a rich, creamy, and spicy Thai curry ready to serve!
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???? WRITTEN RECIPE + PHOTOS:
???? FISH CURRY COCONUT MILK INGREDIENTS ????
● 4 fish fillets, skin on
● 250ml coconut milk
● ¼ cup cornflour (or cornstarch)
● ⅓ cup vegetable oil for frying
● 1 tsp baking soda
● 1 tsp fish sauce
● 1 Tbsp palm sugar
● 2 Tbsp Thai red curry paste
● 3 kaffir lime leaves, center rib removed, 2 for finely julienned, and 1 for finely
chopped
● 1 Spur chilies, finely julienned for garnish
● Pinch of sea salt
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If there’s no Asian store around you, almost everything I used for this recipe is available on Amazon ????
» Mushroom soy sauce:
» Oyster sauce:
» Fish sauce:
» Dark soy sauce:
» Coconut cooking oil:
• Options for Gluten Free
» Wok Mei Oyster sauce:
» Thai Kitchen Fish sauce:
» San-J Tamari Soy sauce:
• Options for Vegetarian/Vegan
» Yondu Vegetable Umami:
» Wan Ja Shan Oyster Sauce:
» Fish sauce:
» Lee Kum Kee Vegetarian Stir-fry Sauce:
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Most of my gear is not available on Amazon or online, because it's Thai brands that sell only in Thailand. But I found very similar items that you might like as well
» KROK Mortar: (Use the code NIN10 for a 10% discount!)
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???? Khao Soi Chicken (Chiangmai curry noodles):
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???? TIMESTAMPS ????
00:00 Introduction
00:12 Prepare Kaffir lime leaves & Red chili
01:33 Make Red curry sauce
03:09 Pan grilled Fish fillets
04:48 Cook Fish curry coconut milk
05:17 Outro
Have a wonderful day!
❤ Nin
#niniscooking #ThaiFood #PadSeeEw #Athome
Thai Panang Curry with Tofu Skin
This is hands down, my favorite comfort food!
Panang Curry w/ Tofu Skin:
(Serves 4)
prep: 15 min
cook: 15 min
4 tablespoons - panang curry paste
Cooking Oil
4 cups - coconut milk
1 pack of tofu skin
2 tablespoons - palm sugar
2 tablespoons - fish sauce (adjust to taste)
6 kaffir lime leaves
2 fresh red chili peppers, sliced (adjust heat)
thai basil (adjust to taste)
-Soak tofu skin in hot water (submerged) for 30 minutes or over night).
-Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant.
-Stir the coconut milk into the curry paste and bring to a boil.
-Add softened tofu skin: cook and stir for 5 minutes.
-Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes.
-Taste and adjust the saltiness by adding more fish sauce if necessary.
-Garnish with sliced red chili peppers and Thai basil leaves to serve.
Serve with jasmine rice
* substitute fish sauce with salt or soy sauce to make this recipe vegan
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SOFT CREAMY SPICY PORK CURRY!!!
This is my soft, yummy, delicious version of Pork Curry.
INGREDIENTS
-1Kilo pork
-1Pc carrot
-3pcs potatoes
-3pcs sliced red bell pepper
-1Tsp salt or adjust according to taste
-ground black pepper
-sliced small ginger
-2pcs chopped onions
-8 cloves chopped garlic
-1cup pure coconut milk
-2Tbsp curry powder
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