Video

Riceberry 101 – 5 Colours of Thai Rice Ep.4

Dubbed by some as Thailand’s newest “superfood” this beautiful black rice is both healthy and delicious!

BONUS RECIPE: Riceberry Congee, check it out here: https://hot-thai-kitchen.com/5-colours-of-thai-rice-riceberry/

Get my cookbook: http://hot-thai-kitchen.com/htk-cookbook/

Connect with me:
http://facebook.com/HotThaiKitchen
http://instagram.com/HotThaiKitchen

To donate: http://hot-thai-kitchen.com/support-htk/

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 http://hot-thai-kitchen.com

Posted: Tuesday, April 04, 2017

Homemade Milk Chocolate Bars – 4 Ingredients (3 ways)

Milk chocolate bars are incredibly simple and so delicious. The great thing is, they are made with only four ingredients: cocoa, milk powder, sugar, and butter. You will probably have all of these in your pantry. For the additional yummy ingredients, we add crushed walnuts, Rice Krispies, and sweetened coconut flakes. You can add whatever you like, however. Get the recipe: http://cooknshare.com/recipe/milk-chocolate-bits/

There are a few other changes you can make, as well. For example, brown sugar can be added in place of white granulated sugar. For that matter, you can use confectioner’s sugar.

In terms of the fillers, you can add bran or oats. I use coconut flakes, Rice Krispies, and walnuts, simply because they are my favorites, and I have them on hand.

Give our homemade milk chocolate bars (3 ways) a try and let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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LICENSE CERTIFICATE : Envato Marketplace Item
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This document certifies the purchase of:
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Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Posted: Sunday, April 02, 2017

Salad Rolls w/ Spicy Garlicky Creamy Dip – Hot Thai Kitchen!

If you think you know salad rolls, think again! These gorgeous bite-sized salad rolls have become popular in Bangkok in the recent years, and it’s something my mom always brought home for me during my most recent trip home.

The star of this dish is the dipping sauce: creamy, garlicky, spicy, tart…this is the best thing to dip veggies in! Seriously…this has now become my favourite way to eat salad!

For full written recipes: https://hot-thai-kitchen.com/salad-rolls

Get my cookbook: https://hot-thai-kitchen.com/htk-cookbook/

Connect with me:
http://facebook.com/HotThaiKitchen
http://instagram.com/HotThaiKitchen

To donate: https://hot-thai-kitchen.com/support-htk/

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 http://hot-thai-kitchen.com

Posted: Friday, March 31, 2017

Pineapple Roasted Chicken

Pineapple roasted chicken is uniquely delicious. It’s unlike any other chicken I’ve tasted. The sweetness of the pineapple combined with the soy sauce, creates a flavor that’s indescribably delicious. My dinner guests love it and undoubtedly ask for the recipe. get the recipe: http://cooknshare.com/recipe/pineapple-roasted-chicken/

There are a few suggestions and variations to the recipe. To begin with, I usually use an average size bird around 1 or 1.5 kg. Anything bigger tends to be a little on the tough and dry side. Always keep in mind that the better quality meat you use, the better the roasted chicken will be.

In this recipe, we stuff the cavity with onions and garlic. I like a combination of green onions and white onions, but feel free to add the stuffing of your choice. For example, you can use traditional bread stuffing, a little lemon grass, etc.

We like to put the bird in the oven covered for about an hour, pull it out, uncover it, and allow it to roast for an additional 30 minutes. This method yields a gorgeous looking roasted chicken; alternatively, you could use a roasting pan.

Watch the video and give our pineapple roasted chicken a try. As always, let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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LICENSE CERTIFICATE : Envato Marketplace Item
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This document certifies the purchase of:
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as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Posted: Wednesday, March 29, 2017

Thai Red Rice – 5 Colours of Thai Rice Ep.3

If brown rice is old news for you, have you tried Thai red rice? This whole grain rice is as delicious as it is beautiful, and is as easy to cook as brown rice!

For more tips on cooking red rice: https://hot-thai-kitchen.com/5-colours-of-thai-rice-red/

Get my cookbook: http://hot-thai-kitchen.com/htk-cookbook/

Connect with me:
http://facebook.com/HotThaiKitchen
http://instagram.com/HotThaiKitchen

To donate: http://hot-thai-kitchen.com/support-htk/

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 http://hot-thai-kitchen.com

Posted: Tuesday, March 28, 2017

GRILLED CHICKEN WITH KALE & TARRAGON QUINOA | Steve’s Suppers

Steve cooks his supper, more raw & personal.
Grilled Chicken with Kale & Tarragon Quinoa, Roast Potatoes & Fried egg.
MY GEAR FOR STEVS’S SUPPERS
Canon G7X https://www.amazon.com/gp/product/B00NEWYE12/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00NEWYE12&linkCode=as2&tag=caseyneistat-20&linkId=CUOJPRIGSMG2VXBO
Gorilla Joby tripod https://www.amazon.com/Joby-GP1-A1EN-Gorillapod-Flexible-Tripod/dp/B000EVSLRO/ref=sr_1_1?s=photo&ie=UTF8&qid=1477432080&sr=1-1&keywords=joby+gorillapod+small
THATS IT…

ABOUT STEVE DOLBY http://about.me/stevendolby

Facebook https://www.facebook.com/stevescooking1

Instagram http://instagram.com/stevescooking

Google+ https://plus.google.com/+stevescooking

Twitter https://twitter.com/stevescooking1

© Steve’s Suppers 2017

Music by
Title: Oil Drum Lane (2674/6)
Artist: Leon Hunt / Josh Clark
Album: Audio network

Music by
Title: Live Lounge (1887/5)
Artist: Jason Pedder / Ben Ziapour / Jamie Ziapour
Album: Audio network

Posted: Sunday, March 26, 2017

White Chocolate Cupcakes with Buttercream Frosting

White chocolate cupcakes are simply divine and fairly easy to make. With white chocolate chips in both the cake and frosting, they are the cupcakes of your dreams. When I make them up, they’re gone within the hour. Believe me, the kids will love them, and your dinner guests will demand the recipes. Get the recipes: http://cooknshare.com/recipe/white-chocolate-cupcakes/

There are a few minor changes you can make to these delicious cupcakes. First, you can alter the amount of chocolate chips used in both the cupcake and the frosting depending on how diet conscious you are. The same applies to the amount of sugar you put in too.
As many of us know, there is a knack to piping. I usually use a simple technique of placing the tip in the center of the cake and pulling upward. This is simple and creates a nice effect. You can be as fancy as you want, however. The important thing is to have fun. You might want to let the kids get in on this, as well.
We usually add 5 drop or so of vanilla extract, but you can add as little or as much as you like. If you don’t like the taste of vanilla extract, you can simply leave it out.
Watch the video, try it, and let us know what you think.

For the recipe, visit: http://cooknshare.com/recipe/white-chocolate-cupcakes/

Music (Main Body): Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400054
Artist: http://incompetech.com/

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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LICENSE CERTIFICATE : Envato Marketplace Item
==============================================

This document certifies the purchase of:
ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

http://audiojungle.net/item/guitar-logo/4301501
Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

For any queries related to this document or license please contact Envato Support via http://support.envato.com/index.php?/Live/Tickets/Submit

Envato Pty. Ltd. (ABN 11 119 159 741)
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Posted: Sunday, March 26, 2017

Caring for Carbon Steel Wok! – Hot Thai Kitchen

We’ve already seen in Part 1 that carbon steel wok is the way to go. So now let’s talk about caring for your wok so that it will remain non stick forever, and it will add a smokey wok flavour to your food! As you’ll see it’s super easy and quick, don’t let anyone tell you it’s a burden to care for woks!!

Videos I mentioned:

EXACTLY HOW I SEASONED MY WOK (video by Typhoon): https://www.youtube.com/watch?v=yxMP3rCn67o

PART 1: WHAT IS THE BEST WOK TO BUY

For recipes: http://hot-thai-kitchen.com

Get my cookbook: http://hot-thai-kitchen.com/htk-cookbook/

Connect with me:
http://facebook.com/HotThaiKitchen
http://instagram.com/HotThaiKitchen

To donate: http://hot-thai-kitchen.com/support-htk/

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 http://hot-thai-kitchen.com

Posted: Friday, March 24, 2017

The BEST Wok to Buy! – Hot Thai Kitchen!

Questions about woks are easily some of the most frequently asked questions in my years of Hot Thai Kitchen. SO, I’ve got 2 videos to hopefully answer all of the questions that I have been asked! The first video (this one) is about which kind of wok you should get and why, including the complete lowdown on my particular wok.

Part 2 CARING FOR YOUR CARBON STEEL WOK:

For recipes: http://hot-thai-kitchen.com

Get my cookbook: http://hot-thai-kitchen.com/htk-cookbook/

Connect with me:
http://facebook.com/HotThaiKitchen
http://instagram.com/HotThaiKitchen

To donate: http://hot-thai-kitchen.com/support-htk/

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 http://hot-thai-kitchen.com

Posted: Friday, March 24, 2017

Homemade Sweet and Sour Chicken – Cook n’ Share

Sweet and sour chicken is incredibly delicious. The dish, at least the concept of the sauce, has its origin in China. It has, however, made its way into kitchens around the world. I make it up at least every two months as my dinner guests rant and rave and ask for the recipe.

You can vary the dish in several ways. First, I use boneless, skinless chicken breasts as they are healthy and easy to work with. Any cut of chicken can also be used, but they may be a little trickier to cook.

I find half an onion, 3 cloves of garlic, and a red bell pepper works well in the recipe. You can, however, add more garlic and onion if you are so inclined. Yellow or green bell peppers can also be used.

The sweet and sour sauce can likewise be altered. For example, if a more sour taste is desired, add a bit more vinegar. On the other hand, if the intent is a sweeter dish, add more sugar and ketchup.

Give our sweet and sour chicken a try and let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

Short Intro Clip: Guitar Logo

LICENSE CERTIFICATE : Envato Marketplace Item
==============================================

This document certifies the purchase of:
ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

http://audiojungle.net/item/guitar-logo/4301501
Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

For any queries related to this document or license please contact Envato Support via http://support.envato.com/index.php?/Live/Tickets/Submit

Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia

Posted: Thursday, March 23, 2017

Brown Jasmine Rice 101 – 5 Colours of Thai Rice Ep.2

For more info on cooking brown rice, visit: http://hot-thai-kitchen.com/5-colours-of-thai-rice-brown-jasmine

This is part 2 of special video series “5 Colours of Thai Rice”! After exploring Thailand’s staple white jasmine rice, it’s time to look at the healthier sister: brown jasmine rice. Now, if you don’t like brown rice, hear me out, this is not your average brown rice! Being of the jasmine variety, it’s tender, fluffy, and a little nutty, but it still has that same floral aroma we love in jasmine rice. But because it’s a whole-grain rice, all of its nutritional benefits are still intact.

About the 5 Colours of Thai Rice Series: Did you know that Thai people nowadays are eating so many colourful varieties of rice? That’s right! There are several options of Thai rice you could be having with your Thai meal! In this series, I am giving you the lowdown on 5 types of rice Thailand has to offer, each with its own unique colour, and these are the 5 main types that Thai people now eat on a regular basis. Thank you Thai Trade Center Vancouver for sponsoring this awesome series!

Episode 1 – White Jasmine rice https://youtu.be/Pf9elkMb4g4

For recipes: http://hot-thai-kitchen.com

Get my cookbook: http://hot-thai-kitchen.com/htk-cookbook/

Connect with me:
http://facebook.com/HotThaiKitchen
http://instagram.com/HotThaiKitchen

To donate: http://hot-thai-kitchen.com/support-htk/

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 http://hot-thai-kitchen.com

Posted: Tuesday, March 21, 2017

Juicy Roasted Chicken – Cooked by Julie episode 344

Juicy Roasted Chicken Recipe: http://www.cookedbyjulie.com/juicy-roasted-chicken/

Posted: Monday, March 20, 2017

Back to School! My High School Fair -Thailand Vlog

Take a trip down memory lane with me as I visit my high school during their annual “Fun Fair”! Come check out the food stalls at the fair, followed by a lunch at a local Thai/Vietnamese restaurant. A shout out to all my fellow RIS alumni!

Restaurant at end of video: Ruam Sen Sanook at Panya Village, Kannayao, Bangkok.

For Shrimp Paste Fried Rice Recipe: https://www.youtube.com/watch?v=MbRHr5dvGp8

For more Thailand videos: https://www.youtube.com/playlist?list=PLaS2Ffd8cyD5kIn-GQYgMvey4ggeWysLf

Get my cookbook: http://hot-thai-kitchen.com/htk-cookbook/

Connect with me:
http://facebook.com/HotThaiKitchen
http://instagram.com/HotThaiKitchen

To donate: http://hot-thai-kitchen.com/support-htk/

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 http://hot-thai-kitchen.com

Posted: Sunday, March 19, 2017

Mango Panna Cotta Simple and Easy

Panna cotta originated in Norther Italy. Many claims have been made that the dish was invented by a Hungarian woman in the early 1900’s. It has, however, made its way into kitchens and restaurants around the globe. I often make it up for dinner parties, and my guests simply love it.

You can alter this dessert in a few ways. Firstly, I make mango panna cotta because I love mangoes, but you can make a blueberry, kiwi, strawberry puree, etc. I can see them all going so nicely with the panna cotta.

If you are making the mango puree, you don’t really need to add sugar depending on the type of mango you get and where you’re from. I lived in the Philippines for a couple of years and love the mangoes there as they were always ripe, sweet, and filled with flavor. In North America, however, I find the mangoes a touch on the sour side.

You don’t have to put the puree in the fried to set, as you can pour it over the panna cotta and serve it. If you’re doing that, you can leave the gelatin mixture out. I like mine to set nicely simply because the texture is superb. I should mention that you can use flavored gelatin too if you like. You can be the judge, however.

Watch the video, give our mango panna cotta a try, and let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

Short Intro Clip: Guitar Logo

LICENSE CERTIFICATE : Envato Marketplace Item
==============================================

This document certifies the purchase of:
ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

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Envato Pty. Ltd. (ABN 11 119 159 741)
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Posted: Sunday, March 19, 2017

Stevescooking chat

Posted: Friday, March 17, 2017

Ask me anything

Who wants a chat later?

Posted: Friday, March 17, 2017

Spicy Chicken Tortilla Soup – Cooked by Julie episode 343

Spicy Chicken Tortilla Soup Recipe: http://www.cookedbyjulie.com/spicy-chicken-tortilla-soup/

Posted: Friday, March 17, 2017

One Pan Honey Garlic Chicken – Dinner in 30 Minutes

Honey garlic chicken is so simple and delicious. The great thing is, the entire dish can be made up in 30 minutes, using one pan, and a few simple ingredients you’ll have in your pantry: honey, garlic, soy sauce, water, black pepper, green onions, and sesame seeds. It simply doesn’t get much easier.

As with all our recipes, it can be altered in a few ways. First, if you don’t have honey, you can use corn syrup or granulated sugar. I find a good quality honey works best though.

Fresh garlic is always the best, but garlic powder or salt can also be used. If you want to add extra spices such as onion powder, by all means do so.

We use boneless, skinless chicken breasts as they are healthy and easy to work with, but any cut of chicken can be used.

As always, watch the video, give it a try, and let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

Short Intro Clip: Guitar Logo

LICENSE CERTIFICATE : Envato Marketplace Item
==============================================

This document certifies the purchase of:
ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.

Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

http://audiojungle.net/item/guitar-logo/4301501
Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

For any queries related to this document or license please contact Envato Support via http://support.envato.com/index.php?/Live/Tickets/Submit

Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia

Posted: Wednesday, March 15, 2017

LIVE COOKING! Pai is Making Pie on Pi Day!

For full written recipes: http://hot-thai-kitchen.com

Get my cookbook: http://hot-thai-kitchen.com/htk-cookbook/

Connect with me:
http://facebook.com/HotThaiKitchen
http://instagram.com/HotThaiKitchen

To donate: http://hot-thai-kitchen.com/support-htk/

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 http://hot-thai-kitchen.com

Posted: Wednesday, March 15, 2017

Roasted Tomato Bucatini – Cooked by Julie episode 342

Recipe: http://www.cookedbyjulie.com/roasted-tomato-bucatini/

Posted: Tuesday, March 14, 2017