Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut
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
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! ????
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Glass Noodle Salad Recipe (Yum Woon Sen) ยำวุ้นเส้น - Hot Thai Kitchen!
A classic salad you can find in most restaurants in Thailand. Very easy to make, can be served at room temperature--perfect for a summer picnic or potluck!
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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
The perfect party bite | Vietnamese Sweet Potato & Prawn Fritters | Marion's Kitchen
The perfect party bite - Vietnamese sweet potato and prawn fritters!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Vietnamese Shrimp Cabbage Salad
This is an easy and refreshing Asian salad recipe. It is especially perfect for the spring and summer weather. It is a modified version of the traditional Vietnamese salad. This salad is bursted with refreshing aroma from the mint and rau ram, and with a nice balance of umami flavor from the fish sauce and rice vinegar. If you are looking for a delicious healthy dinner entree or refreshing a side dish, consider trying out this recipe.
Salad Recipe:
½ Cabbage (1lb)
1 red bell pepper
1 cucumber
2 small carrots
½ snap peas
½ cup of mint
½ cup of rau ram leaves (or cilantro)
½ cup of dry roasted peanuts
⅓ cup of green onion
Dressing Recipe:
3 tbsp of fish sauce
3 tbsp of rice vinegar
2 tbsp of sugar
2 tbsp of water
1 tbsp of peanut butter
2 tsp of Vietnamese chilli sauce (or sriracha)
½ tsp of garlic powder
Shrimp Recipe:
1 lb of shrimp
2 cloves of garlic
2 Thai chilli pepper
Black pepper to taste
Juice of ½ lemon
Directions
Mince garlic for shrimp, and split open Thai chili and get rid of seeds, squeeze lemon juice in a bowl for later use
Turn the stove on medium heat. Once the pan is hot, add in garlic and Thai chilli, saute for one minute then add in shrimp, saute for about 5 minutes, turn off stove, finished with some black pepper and lemon juice
Chop up cabbage, bell pepper, carrots and cucumber into thin strips, make sure to chop up the purple cabbage very fine. Remove the skins for the cucumber and chop it up in strips too. Put all salad into a large mixing bowl
Finely chop up mint and rau ram leaves and add it onto the salad mix
Add dressing ingredients aboves in a cup and mix well.
Add shrimp, peanuts and dressing into the mixing bowl of the salad, mix well and serve
Mince garlic for shrimp, and split open Thai chili and get rid of seeds, squeeze lemon juice in a bowl for later use
Turn the stove on medium heat. Once the pan is hot, add in garlic and Thai chilli, saute for one minute then add in shrimp, saute for about 5 minutes, turn off stove, finished with some black pepper and lemon juice
Chop up cabbage, bell pepper, carrots and cucumber into thin strips, make sure to chop up the purple cabbage very fine. Remove the skins for the cucumber and chop it up in strips too. Put all salad into a large mixing bowl
Finely chop up mint and rau ram leaves and add it onto the salad mix
Add dressing ingredients aboves in a cup and mix well.
Add shrimp, peanuts and dressing into the mixing bowl of the salad, mix well and serve
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Wanderlust by Scott Buckley | scottbuckley.com.au
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