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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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How to Make Thai Style Chicken Stock:
How to Make Chili Paste/Chili Jam:
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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
CARAMELISED PORK AND PRAWN (VIETNAMESE STYLE) - TOM THIT RIM
Caramelised pork and prawn - Tôm thịt rim/tôm kho thịt
This dish is easy to make, it took me 30 mins to prep and cook.
You can substitute palm sugar with brown sugar, or just skip shaotsing wine. Some ingredients that are not common in western kitchen such as kecap manis or dark soya sauce can be replaced with more caramelized sugar! Replacement for fish sauce is a little tricky though ???? I will think about the solution for this!
Just make sure you always have balance of sweet and salty. This dish is perfect with warm white rice or sticky rice. A traditional and well loved dish from Vietnam!
INGREDIENTS:
400g pork belly
750g prawns
3 garlic cloves
1 big shallot
3/4 cup of palm sugar
*optional* 3-4 dried chilli peppers
Salt, pepper, kecap manis (sweet soya sauce), dark soya sauce, fish sauce, light soya sauce, shao tsing wine, cooking oil
Good luck and have fun cooking! ????
Thank you for watching and see you again!
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Vermicelli Noodle Salad
One of my favourite Asian sides, a great two-in-one (crunchy veg + carb), SUMMER STAPLE that's NO COOK!
Highly versatile, I serve this on the side of pretty much all Asian foods. Terrific for BBQ'S!
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VERMICELLI NOODLE SALAD
This noodle salad is a great refreshing salad for any Asian mains - and especially for BBQ's! This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese.
Ingredients
100g / 4 oz dried vermicelli noodles (Note 1)
2 cups white or green cabbage , shredded
1 1/2 cups shredded carrot (1 medium carrot)
1 1/2 cups bean sprouts
2 green onions , finely sliced
1/2 cup coriander/ cilantro leaves
DRESSING (NOTE 2 FOR SUBSTITUTIONS)
2 tbsp light soy sauce
2 tbsp rice wine vinegar
1 1/2 tsp sugar
1 1/2 tbsp grapeseed oil (or any other neutral oil)
1 garlic clove , minced
1 birds eye chilli , finely minced
GARNISHES (OPTIONAL)
Fried Asian Shallots , to garnish (optional)
Red chilli , finely sliced
Instructions
1. Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
2. Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
3. Combine vermicelli noodles with remaining salad ingredients.
4. Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.
Recipe Notes:
1. Vermicelli noodles - very thin noodles made from rice. My favourite brand is Wei Wei (see photo in post). Any thin noodles can be used.
2. Dressing substitutes:
Light soy sauce - sub with regular dark soy sauce, however, the colour of the dressing will be a darker colour and so the salad will look browner than in the photo.
Rice wine vinegar - sub with lime juice for more of a Thai / Vietnamese spin. Can also sub with other mild vinegars like white wine vinegar, sherry vinegar, champagne vinegar, even apple cider vinegar.
Chilli - is optional. 1 chilli provides a nice subtle hum, barely there. I also like to add slices of chilli for a bit more of a kick!
3. Customisation:
Sub vegetables with any that can be thinly sliced in similar shapes (eg iceberg lettuce, snow peas, red onion, capsicum/bell peppers, cucumber)
Add mint for a Thai / Vietnamese spin. Could also add Thai Basil leaves.
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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For more recipe ideas, visit themadtable.com/recipes.
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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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Instant Ramen Noodle Salad Recipe (Yum Mama) ยำมาม่า - Hot Thai Kitchen
Mama is Thailand's most famous brand of instant noodles, and IMO the BEST instant noodles in the world! Seasoning packets aside, the noodles themselves are so unique and tasty that people love using them in various recipes, and this salad is a super classic Mama recipe! Being instant noodles, they're super quick to cook, and the texture holds up well whether it's served, warm, room temp or even cold.
Mama noodles have become an integral part of Thai cuisine to the point that some noodle soup vendors offer them as a noodle option! You can also eat them dry as a snack, as most Thai kids do, because they are fully cooked, crispy, and totally addictive!
See also: MAMA STIR-FRY RECIPE:
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPES:
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