Video

Pink Noodles w/ Coconut Gravy (mee gati) หมี่กะทิ – Hot Thai Kitchen!

I call this incredibly delicious and beautiful dish the “creamy sister of pad thai.” Mee gati shares many of the same ingredients as pad thai, but is truly unique in that it has a rich coconut gravy poured over the pink-tinted noodles! The thread-thin rice noodles are enriched by coconut milk and tinted an iconic pink colour by red bean curd.

And that gravy…my oh my…there’s nothing quite like it—somehow its flavour is reminiscent of peanut sauce…but there are no peanuts in it!! That’s right! The combination of “tao jiew” and coconut milk magically takes on the characteristics of peanuts after being simmered together, so if you’re allergic to peanuts, but want to experience what peanut sauce tastes like, this is the dish to try.

Oh, did I mention there is no fish sauce in this dish? No fish sauce?!?! Had to happen eventually 😉 Enjoy!

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

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

Connect with me:
http://facebook.com/HotThaiKitchen
http://instagram.com/HotThaiKitchen
http://twitter.com/HotThaiKitchen
I am also on Snapchat! Follow me @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, October 21, 2016

Breakfast Wraps

Breakfast wraps are a complete breakfast in a tortilla wrapper. These tasty breakfast treats are made with a simple combination of flour tortillas, red bell peppers, onions, scrambled eggs, and sausage. Use your favourite sausage to get the wonderful burst of flavor that you choose. My favourite is chipotle feta. The great thing is, these wraps can be made up in about 15 minutes. Of course, you can add extra ingredients depending on your liking. Check out the video and give our breakfast wraps a try. As usual, drop us a comment 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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Posted: Thursday, October 20, 2016

Pappardelle with Crab & Mussels | stevescooking

Healthy, Clean, Fresh & Aromatic “Fresh Pappardelle with Crab & Mussels.
ABOUT STEVE DOLBY http://about.me/stevendolby

Recipe coming soon

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© StevesCooking 2016

Music by
Title: Chilled Karma
Artist: Jason Pedder / Ashley Barnes / Douglas Brown
Album: Audionetwork

Posted: Tuesday, October 18, 2016

No Bake Coffee Cheesecake

Coffee cheesecake is outrageously simple and delicious. Using a few simple ingredients such as instant coffee, cream cheese, sugar, whipping cream, and chocolate shavings, it can be made in about 20 minutes. The hardest part is waiting for it to chill in the fridge. The outcome is a wonderful combination of coffee, whipped cream, and cream cheese flavours. It seems to have the perfect balance of flavours. I usually serve it up at dinner parties and my guest ask for seconds. Give it a try and let us know what you think of our no bake coffee cheesecake. Get the recipe: http://cooknshare.com/recipe/bake-coffee-cheesecake/

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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Posted: Saturday, October 15, 2016

Tapioca Melon Dessert Soup สาคูแคนตาลูป – Hot Thai Kitchen!

We do a lot of dessert soups in Thailand (and there is more on this in my cookbook). There are both hot and cold soups, and this is one of my favourite cold ones! Tapioca pearls, melon, coconut…may not be a combination you’ve seen before, but trust me, it is a must try! If you don’t like cantaloupe or honeydew melon, mango is also delish!

It’s a magical combination of aromas: the sweet ripe melons, coconut water, coconut milk and pandan leaves. I especially love the way the tapioca pearls slip and slide in your mouth, which makes it so fun to eat! Cold, refreshing, light, and just mildly sweet, this is the perfect summer dessert, or a light and sweet ending after a big meal!

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

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

Connect with me:
http://facebook.com/HotThaiKitchen
http://instagram.com/HotThaiKitchen
http://twitter.com/HotThaiKitchen
I am also on Snapchat! Follow me @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, October 14, 2016

Pumpkin Pie – episode 307

Ingredients:
1 pie crust
2 cups pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
pinch of salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 cup heavy cream
3 eggs
1 tsp vanilla extract
4 oz softened cream cheese

Bake in a preheated oven at 350 degrees for about 55 minutes or until done

Posted: Friday, October 14, 2016

One Pot Sausage Pasta

One Pot Sausage Pasta is one of the most simple and delicious dishes I have ever prepared. In the old days, I would fry up the meat, make up the sauce, boil up the spaghetti, strain it, plate it, add the cheese, and serve it. Now, I simply add the ingredients to a pot, allow it to boil for about 12 minutes, and you get the same outcome. Who ever would have though it would be that easy to have dinner in less than half an hour. Get the recipe: http://cooknshare.com/recipe/one-pot-sausage-pasta/

There are so many variations to one pot pasta. In this particular recipe, we use honey sausage. The suggestions are endless, however. For example, you could use Italian sausage, ground beef, or even have it meatless for that matter. There are limitless vegetarian ingredients and suggestions, as well. We use spaghetti noodles, but you can use whatever noodle you wish. Watch the video, give our one pot sausage pasta 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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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 Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

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Posted: Sunday, October 09, 2016

Son-in-Law Eggs ไข่ลูกเขย – Hot Thai Kitchen!

This is one of the most popular dishes for kids in Thailand, and it was definitely my favourite! I’m not really sure why it’s called “son-in-law eggs” even though there are lots of theories, but whatever the reason, it’s a delicious and unique dish that you must try at least once in your life!

Medium-boiled eggs (preferably duck eggs) is deep fried in hot oil so they develop a browned chewy skin that gives the eggs a distinct texture. Then a sweet-and-sour tamarind sauce is drizzled over it, topped with crispy fried shallots and garlic chips. For the adults in the family, break up the crispy dried chilies and add a little spice to your eggs! The combination of these ingredients is magical, and it’ll be like nothing you’ve ever had. This is one of those classic Thai dishes that most Thai people grow up on, and I really hope you try it out!

For full written recipes: http://hot-thai-kitchen.com/son-in-law-eggs

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

Connect with me:
http://facebook.com/HotThaiKitchen
http://instagram.com/HotThaiKitchen
http://twitter.com/HotThaiKitchen
I am also on Snapchat! Follow me @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, October 07, 2016

Guava and Cheese Custard – episode 306

Recipe:
1 cup of sugar
1/4 cup of water
1 12 oz can of evaporated milk
1 14 oz can of condensed milk
3 eggs
2 egg yolks
4 oz cream cheese
4 oz guava

Posted: Wednesday, October 05, 2016

Ultra Soft Ginger Milk Pudding – Pai’s Kitchen!

I recently came upon this Chinese dessert and I was absolutely fascinated by how it’s made and just HAD to share it with you! It’s a super soft, warm ginger pudding, and it is so soothing that I consider it “spa food”. It’s softer than the softest of tofu it can almost be a drink, but at the same time it’s got a luscious silky body to it. The best part? It’s a super cool technique that blew my mind!

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

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

Connect with me:
http://facebook.com/HotThaiKitchen
http://instagram.com/HotThaiKitchen
http://twitter.com/HotThaiKitchen
I am also on Snapchat! Follow me @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, October 04, 2016

Soft Boiled Eggs with Butternut Squash & Fenugreek Sauce Recipe

Great dish for fall…”Soft Boiled Eggs with Green Beans, Chorizo, Goat Cheese topped with Butternut Squash & Fenugreek Sauce.

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

Recipe coming soon

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

Instagram http://instagram.com/stevescooking

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

Twitter https://twitter.com/stevescooking1

© StevesCooking 2016

Music by
Title: Origins
Artist: Tim Reilly / Jeff Dale / Jason Pedder
Album: Audionetwork

Posted: Tuesday, October 04, 2016

Triple Chocolate Brownies

Triple chocolate brownies are so simple to make. But don’t let that fool you, they are incredibly delicious. You can use the chocolate of your choice, but ours is: semisweet, white, and dark chocolate. When these three chocolates are combined, the taste is out of this world. Just think, brownies in about half an hour including the baking time. You could add nuts if you are so inclined which would certainly enrich the flavor. Believe me, the kids will go crazy over them. Watch the video and give our triple chocolate brownies a try. As always, let us know what you think. Get the recipe: http://cooknshare.com/recipe/triple-chocolate-brownies/
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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Item ID: 4301501

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

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Posted: Sunday, October 02, 2016

Spicy Salmon Salad (Laab Salmon) ลาบปลาแซลมอน – Hot Thai Kitchen!

Every time I had salmon sashimi, I’d always think to myself, “This would be SO good if I laab it!” So finally I tried out my culinary dream, and it’s even better than I thought it would be! Spicy, herbaceous, fresh, light, healthy, gluten-free, not to mention it is a show stopper when you bring it out to the table!

In this video I also review how to make toasted rice powder (or what I call “magic powder”) which is the most important ingredient in a laab.

Most importantly, make sure you use good quality, sushi-grade salmon that is super fresh for this dish!

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
http://twitter.com/HotThaiKitchen
I am also on Snapchat! Follow me @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, September 30, 2016

Manicotti – episode 305

Recipe:
1 lb beef
1 package manicotti shells
1 small onion
2 cloves garlic
1 tsp red chili flakes
28 oz crushed tomatoes
3/4 cup red wine (optional)
1/2 tbsp brown sugar
4 cups mozzarella cheese
1 cup parmesan cheese
32 oz whole milk ricotta
1/4 cup parsley
2 tbsp basil
2 tsp garlic powder
salt and pepper to taste

Posted: Friday, September 30, 2016

Chicken Teriyaki Casserole

Chicken teriyaki casserole is one of my all time favourite dinner recipes. I love recipes like this due to its simplicity. The dish only requires a few simple ingredients such as chicken strips, rice, mixed veggies, and our very own easy teriyaki sauce. You can even make it up the night before, cover it, and slip it in the fridge. The next night put it in the oven for 20 or 30 minutes, and your dinner is ready. As with all our recipes, you can alter many of the ingredients according to your liking. Fox example, if you have fresh veggies on hand, you ahead and use them. If you’re a garlic lover, put some in. The suggestions are endless. Watch the video and give our chicken teriyaki casserole a try. Get the recipe: http://cooknshare.com/recipe/chicken-teriyaki-casserole/

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, September 25, 2016

SALMON CAESAR SALAD RECIPE

My favourite salad of all time “Salmon Caesar Salad” with crispy prosciutto, parmesan crisps, poached egg and a killer caesar dressing.

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

Recipe coming soon.

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

Instagram http://instagram.com/stevescooking

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

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© StevesCooking 2016

Posted: Sunday, September 25, 2016

Spicy Shrimp Dip (Nam Prik Goong Sod) นำ้พริกกุ้งสด – Hot Thai Kitchen!

Outside of Thailand, dips are severely underrepresented, but in Thailand, we have dips as often as you might have a sandwich! “Nam Prik” is a type of Thai dip that is spicy (“prik” means chilies!) with very bold flavours. It’s served as part of a bigger meal, and for many families, a meal isn’t quite complete without a nam prik on the table!

Restaurants shy away from putting nam prik on the menu because they can be a bit of an acquired taste, but the one I am sharing with you today is what I consider a “beginner’s nam prik” because it is easy to make and easy to love with very simple ingredients. The perfect way to ease yourself into the world of nam prik!

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
http://twitter.com/HotThaiKitchen
I am also on Snapchat! Follow me @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, September 23, 2016

Cheesy No Bake Fruity Cheesecake

Cheesy no bake fruity cheesecake is simply divine. Made with a simple combination of cream cheese, mild cheddar cheese, whipped cream, sugar, fruit cocktail, and a Graham crust, it doesn’t get much easier. You can make the Graham crust from scratch or simply buy it in the grocery store. I whip up the cream, but Cool Whip can be used instead. In this recipe, we add a bit of sugar to make it sweeter, but it can be left out if you’re diet conscious. Regular cream cheese can be used, but I like to use the strawberry flavor to give the dish more of a fruity flavor. Believe me, the entire family will love this. Watch the video and give out cheesy no bake fruity cheesecake a try. Get the recipe: http://cooknshare.com/recipe/no-bake-fruit-cheesecake/

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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Item ID: 4301501

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

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Posted: Sunday, September 18, 2016

My Story: Who am I and how I got here?

I get a lot of questions from you guys asking about my “back story” because after years of doing videos, I’ve never taken the time to really introduce myself to you and tell you who the heck I am! So here’s a video where I tell you where I came from, how I learned to cook, and how I came to do what I do now on YouTube. I hope you enjoy it and feel like you know me a little better!

Still got questions about me? Submit your question here! http://hot-thai-kitchen.com/contact

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

Connect with me:
http://facebook.com/HotThaiKitchen
http://instagram.com/HotThaiKitchen
http://twitter.com/HotThaiKitchen
I am also on Snapchat! Follow me @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, September 16, 2016

Spicy Glazed Salmon with Chinese Five Spice Vegetable Stir Fry | stevescooking

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

Recipe coming soon

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

Instagram http://instagram.com/stevescooking

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

Twitter https://twitter.com/stevescooking1

© StevesCooking 2016

Posted: Wednesday, September 14, 2016