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Thai BBQ Pork Jowl Recipe คอหมูย่าง นำ้จิ้มแจ่ว – Hot Thai Kitchen

When it comes to barbecuing, this recipe is an absolute classic. Pork jowl is a cut that is greatly underappreciated in North America. It is a flat, grill-friendly piece of pork that is incredibly flavourful because of the fat that runs through the meat. In Thailand, you can find grilled pork jowl at restaurants specializing in Isaan or northeastern Thai food. Serve this with some papaya salad and sticky rice and you’re in heaven!

RELATED VIDEOS YOU’LL LOVE:
BBQ Chicken w/ Nam Jim Jeaw: http://buff.ly/2tIpiWl
How to Make Toasted Rice Powder: https://youtu.be/yCRUvp_JY8E

WRITTEN RECIPE: https://hot-thai-kitchen.com/grilled-pork-jowl

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

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, July 21, 2017

Creamy and Cheesy Twice Baked Potatoes

Twice baked potatoes involve baking the potatoes for one hour and scooping the flesh out. After that, mix it with a combination of , unsalted butter, milk, garlic powder, bacon, green onions, salt, and pepper. Put the mash back into the skin, grate some cheese over the top, and return them to the oven for an additional three minutes. Garnish them with more bacon and green onions, and the outcome is an incredible twice backed potato. for the recipe: http://cooknshare.com/recipe/creamy-cheesy-twice-baked-potatoes/

There are a few changes you can make to the dish. For example, we use fried bacon and cube it up; alternatively, you can use bacon bits or ham.

To make the dish smooth and silky, a combination of unsalted butter and milk is used. If you are not a fan of one of these ingredients, you can leave it out and add a bit more of the other. For example, if you do not want to use butter, simply add more milk.

I use white potatoes which are a matter of preference. You can use the potato of your choice, however. Russets or other types make a good alternative.

This recipe uses old cheddar cheese, but you can use the cheese of your choice.

Watch the video and give our twice baked potatoes a try.

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, July 20, 2017

Shrimp and Veggie Stir Fry – Cooked by Julie episode 355

Recipe: http://www.cookedbyjulie.com/shrimp-and-veggie-stir-fry/

Posted: Monday, July 17, 2017

One Pan Lemon Garlic Chicken in 30 Minutes

One pan lemon garlic chicken is delightful and incredibly delicious. When if first made this dish, I was looking in my pantry wondering what to have for dinner. I only had a few ingredients but thought this might be great. The outcome was fantastic. get the recipe: http://cooknshare.com/recipe/lemon-garlic-chicken-dinner-30-minutes/

As with every recipe, there are a few ways to alter it. First, it is a dish with a lot of garlic. You can reduce it or add more, but garlic is one of the key components. The same applies to the lemon.

The paprika adds some wonderful flavor and color. As with the garlic, add as much or as little as you like. Smoked paprika creates a great flavor too.

Feel free to add additional ingredients if you wish. Create the recipe as is, or tamper with it, 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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Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Posted: Monday, July 17, 2017

Grandma’s Epic Twice-Cooked Chicken ไก่เค็ม – Hot Thai Kitchen!

Not only is this one of my all-time favourite chicken dishes, it’s also one of the most meaningful. My grandmother makes this for me every time I go to Thailand—a non-negotiable tradition. Usually the chicken she uses is the leftover from Hainanese Chicken Rice (link to that video below), but you can make it directly by simply poaching up some chicken first as shown in this video. OR actually, you should intentionally too much Hainanese chicken rice, and get 2 epic meals out of it!

The chicken is twice cooked, and tossed with ginger, garlic, soy sauce, and palm sugar for a sweet-salty-umami flavour that is unparallelled simplicity. The kids will love it, and for the adults, make the spicy-tart dipping sauce and it’s a flavour explosion in your mouth! Poach the chicken in advance, keep it in the fridge, and dinner will be ready in just a few minutes!

HAINANESE CHICKEN RICE VIDEO: http://buff.ly/2uo0MhR
SIMPLIFIED GAI KEM VIDEO (once-cooked): http://buff.ly/2uWZ18j

WRITTEN RECIPE: https://hot-thai-kitchen.com/gai-kem-v2

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

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, July 14, 2017

Beef Tapa Served 3 Ways

Beef tapa is a simple and delicious combination of thinly sliced beef marinated in a combination of soy sauce, vinegar, sugar, garlic, and pepper. The outcomes is a tender and flavourful fried beef. Tapa is Spanish in origin but is commonly made and enjoyed in the Philippines. Get the recipe: http://cooknshare.com/recipe/beef-tapa-served-three-ways/

There are a few ways of altering the recipe. First, you can vary the amounts of the ingredients. For example, you can add a bit more vinegar, sugar, or soy sauce depending on you liking. Alternatively, a bit less can be add, or additional ingredients can be used, as well.

In this video, we serve the beef up three ways. The first and most common is simply with some rice on the side. This is great, with an egg, for breakfast.

The second way to serve it is in a tortilla wrapper combined with salsa, mayo, lettuce, roasted red bell peppers, cucumbers, onions, tapa, and pepper. After being heated on the grill for a few minutes, it is delightful.

The third way is to place the beef tapa over a piece of French bread. Follow this by some roasted red bell peppers, diced tomatoes, a drizzle of balsamic vinegar, and ground black pepper. The outcome is amazing.

Try our beef tapa served three ways 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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Posted: Thursday, July 13, 2017

Mini Documentary: From Rice Paddy to Table 🌱🍚 HTK Special!

What an INCREDIBLE experience! I got a chance to go to Thailand to film a mini documentary about the journey that Thai jasmine rice takes before it ends up on your store shelves. It was an eye-opening trip, and I am so excited to share it with you!

I have cooked and eaten thousands of bowls of rice in my life, which is truly a lifeblood of Thai people, yet I had so little idea about how it ends up in front of me. I hope you will enjoy and learn a lot from this fascinating trip with me as I did! P.S. My brother Art was the cameraman for this video 🙂

Big thanks to the Thai Trade Center Vancouver for sponsoring this trip!

MORE FOOD TRAVEL VIDEOS FROM THAILAND: https://youtu.be/BvwGdaoZ9cs?list=PLaS2Ffd8cyD5kIn-GQYgMvey4ggeWysLf

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

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, July 11, 2017

Easy Cassava Cake – 5 Ingredients

Cassava cake is commonly made in the Philippines. It has make its way into kitchens around the world, however. It is simple to make and delicious. get the recipe: http://cooknshare.com/recipe/cassava-cake-2/

Our simple cassava cake involves only 5 basic ingredients: grated cassava, milk, an egg, sweetened condensed milk, and cheese. Most of this you will have in your fridge. My family and friends can’t get enough of this delightful cake. Give it a try, and let us know what you think.

There are a couple of adjustments you can make to the recipe. First, I use old cheddar cheese simply because I like it. You can use your favourite cheese, however.

I drizzle a quarter of a 300 ml can over the top of the cake. More or less can be used depending on how diet conscious you are. Additional topping can be use too if you wish.

The grated cassava can be found in the frozen section of most supermarkets. If you can’t find it there, an Asian store should have it. Cassava is simply the root from a yucca tree which is much like a potato.

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:
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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

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

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Posted: Monday, July 10, 2017

Durian and Sticky Rice Recipe ข้าวเหนียวทุเรียน – Hot Thai Kitchen!

A classic Thai dessert recipe, especially for durian lovers! A sweet coconut-durian “broth” is poured over chewy sticky rice…this is such a comforting, heart-warming dessert that is super easy. And if you already know how to make mango sticky rice, this recipe will be a breeze!

HOW TO STEAM STICKY RICE (from mango sticky rice recipe): https://youtu.be/HoB9Uj1cdts?t=1m36s

WRITTEN RECIPE: https://hot-thai-kitchen.com/durian-sticky-rice

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

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, July 07, 2017

Tuna Nuggets in 30 Minutes

Tuna nuggets are so easy to make and incredibly tasty. I was inspired to make these because everywhere I went, I saw chicken nuggets and I wanted to do something different. They turned out to be so good, and they make two cans of tuna come to life. Get the recipe: http://cooknshare.com/recipe/tuna-nuggets-30-minutes/

There are a few tips to making this wonderful recipe. To begin with, people always ask me what is the best tuna to use. I always like the Starkist tuna in the pouches, but you can use your favorite tuna. It’s best to use tuna in water rather than tuna in oil, however.

To make the mixture we use a combination of celery, carrots, garlic, parsley, onion, egg, pepper, and flour. You can alter some of the ingredients according to your liking though. Be as creative as you wish.

I use vegetable oil to fry the nuggets, but you can use the oil of your choice. Sometimes other types of oil tend to be a bit healthier. The nuggets can be baked as an alternative to frying. I just find they are a touch on the dry side.

You can serve these delicious tuna nuggets up with some ketchup, sweet chili sauce, or the sauce of your choice.

Give them 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:
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: Thursday, July 06, 2017

Simple and Delicious Chicken Biryani

Chicken biryani, sometimes referred to as “biriyani” or “biriani,” originated in India. Since then, it has made its way into kitchens around the world with a variety of ingredients and methods. This recipe is our variation to this delightful Indian recipe. Get the recipe: http://cooknshare.com/recipe/chicken-baryani/

This recipe can be altered in several ways. First, we use a number of spices to make the biryani sauce. You can, however, pick up a box of pre-made biryani sauce in your local grocery store. There is no reason you can add your own spices, as well.

We use basmati rice as it’s so aromatic, but you can use the rice of your choice. Jasmine rice or other rices go nicely with the dish too.

This recipe uses chicken thighs, but any cut of chicken can be used depending on your preference. For example, boneless, skinless chicken breast work nicely in the dish and can be a bit healthier.

The rice in this dish is spiced with bay leaves, salt, and chicken stock, but the sky is the limit in terms of spicing the rice. In example, cloves, cardamon, cinnamon sticks, etc. can be used.

We only marinate the chicken for about 30 minutes, but if you have extra time, it is better for it to soak in the juices overnight. The longer, the better to allow the marinate to soak into the meat and break it down.

Tomatoes and lemon juice are used in our biryani recipe as they tend to add extra flavour and acidity which makes the spices a touch subtler.

Watch the video, give our chicken biryani a try, and let us know what you think.

Recipe:

Ingredients:

For the Marinate:
9 Chicken thighs or breasts, cubed
1/2 cup of plain yogurt
1 medium chopped tomato
4 – 5 cloves of crushed garlic
2 thumb size ginger, crushed
1 tbsp of lime juice
1/2 tsp of salt
1/2 tsp of pepper
drizzle of olive oil
2 tsp of garam masala
2 tsp of cumin
2 tsp of turmeric powder
For the Rice:
2 cups of basmati rice
2 bay leaves
1 pack of chicken bouillon or 1 chicken cube
2 tsp of salt
water for soaking and boiling
Additional Ingredients and Garnishes:
1 large red onion, sliced
handful of fresh mint and coriander leaves
3 tbsp of warm milk
2 pinches of saffron
cooking oil

Method:

Soak the rice in water for about 20 minutes.
While the rice is soaking, put the chicken in a bowl and add in the marinate ingredients. Using a spoon or your hands, mix to ensure the spices are well combined and the chicken is completely coated. Cover the bowl with cling wrap and let it marinate for 30 minutes or so – overnight is preferred.
Add the onions to a pan and fry until soft and brown. This will take 10 minutes or so over medium high heat. Set them aside.
Transfer the chicken into a pot with the marinate and bring it to a boil. Reduce to a simmer, cover, and let the chicken cook through. This will take about 20 minutes on medium heat. Turn off the heat and set aside.
Meanwhile, combine the warm milk and saffron. Mix until well combined and allow it to soak for a few minutes. The mixture should turn orange.
Bring a pot of water to a boil. Season it with salt, bay leaves, and chicken bouillon. Drain the rice and put it into the boiling water. Cook for 3minutes and not more than 5. You want it 70 percent cooked.
Ladle the rice over the chicken mixture.
Top the rice with the onions, mint, and coriander.
Spoon the saffron mixture over the top.
Put the pot back on the stove, over low heat, and let it steam for 10 or 15 minutes.
Serve and enjoy your chicken biryani.

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

Posted: Tuesday, July 04, 2017

THAI FOOD FESTIVAL in Bangkok! (Amazing Thai Taste Festival) – Hot Thai Kitchen

The Amazing Thai Taste Festival is a fantastic stop for foodies if you happen to be in Bangkok around this time! The festival has booths from all sorts of vendors: street food, restaurants, even a cooking school! And it has a stage with live cooking demo and performances (which was incredibly LOUD hence me yelling my way through this place! Sorry about that…).

It was actually not as big as I expected, which isn’t a bad thing, because it means that you CAN realistically see everything in one evening. There are some seats and tables for eating there as well, but not much. It’s hot though, so be prepared!

WANT TO GO NEXT YEAR? I think this is the first time they organized this festival so hopefully there will be a next year! This year (2017) it took place at the Makkasan Airport Link station around mid June. Location may change next year so definitely look it up! You can check out the Tourism Authority of Thailand website and Facebook page for more info on festivals like this.

MORE FOOD MARKET VIDEOS: https://www.youtube.com/playlist?list=PLaS2Ffd8cyD6ymY_3M8b9DraSfsM2lrzO

WRITTEN RECIPE: https://hot-thai-kitchen.com

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

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, July 04, 2017

7 Must-Try Thai Supermarket Snacks – Hot Thai Kitchen!

Secret note for people who read my descriptions: Watch to the end for the 8th bonus recommendation 😉

One source of really yummy food in Thailand that is often overlooked is the good old supermarket! Thai supermarkets are packed with tons of delicious stuff, especially snack stuff! But with hundreds of products on the shelf…which one should you try??

Well, I can help! Here are 7 delicious, classic Thai snacks that you can find at any major supermarkets in Thailand. These are all stuff I grew up with and am super fond of. If you’ve got more suggestions to add to the list, share them in the comments below!

ALSO WATCH: Top 5 Noodle Soups in Thailand! https://youtu.be/fcn8Y88IqqM?list=PLaS2Ffd8cyD5kIn-GQYgMvey4ggeWysLf

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

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, June 30, 2017

Pancetta and Spinach Pasta – Cooked by Julie episode 354

Recipe: http://www.cookedbyjulie.com/pancetta-and-spinach-pasta/

Posted: Friday, June 30, 2017

Irresistable Chocolate Sugar Cookies (Giveaway Result)

Chocolate sugar cookies are simple, easy to make, and incredibly yummy. When I make a batch up, they are gone in a few hours. They are great with a glass of milk or a cup of tea. Give them a try and let us know what you think.

As always, there a few ways to alter the recipe. First, I use vegetable oil in the recipe, but you can use any type of oil. For example, peanut , olive, other or other oils can be used and are probably much healthier

The vanilla extract is totally optional, but it adds a nice touch and flavour to the recipe. Just be sure to use a good brand to get the quality. Almond oil would be nice, too.

Be sure to use a good quality cocoa, as well. I’ve tried some cheaper brands and they seem to have a bit of an off taste.

Often people wonder why cornstarch is used in the recipe. It makes the cookies more tender, softer, and holds the shape while they are baking. It does not, however, alter the taste in any way.

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.

Get the recipe at: http://cooknshare.com/recipe/chocolate-sugar-cookies/
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Posted: Thursday, June 29, 2017

Thailand’s Biggest Food Show! THAIFEX 2017 – Hot Thai Kitchen

An absolute foodie heaven! Join me as I explore THAIFEX World of Food Asia, an annual food trade show that is the biggest in Asia! The show features food manufacturers of all sorts who are there showcasing their best and most innovative food products. They have some really fascinating stuff I’ve never seen before…a coconut with a soda can cap? That’s cool!

If you want to go to THAIFEX , you can! It usually takes place at the IMPACT Arena, a convention center just outside of Bangkok. Dates change every year but you can easily look it up on the internet. The first few days of the show are for industry only, but the last couple days are open to the public. It’s a fun way to spend the weekend with your family or your foodie friends, but choose your “section” to explore wisely because trust me, you will not be able to see everything because it’s huge!

A big thank you Thai Trade Center Vancouver for sponsoring this trip!

MORE THAILAND VIDEOS: https://youtu.be/gJffE2Mwi48?list=PLaS2Ffd8cyD5kIn-GQYgMvey4ggeWysLf

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

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, June 27, 2017

Almond Chicken – Dinner in 30 Minutes

Almond chicken is simply sensational. I have it one weekends or Friday nights as it’s such a treat. My family and friends really enjoy it. Give it a try and let us know what you think. Get the recipe: http://cooknshare.com/recipe/almond-chicken/

There are a few variations you can make to the recipe. First, you can alter the amount of almonds. I use about half a cup, but you can use more or less depending on your liking. Try to use a good quality almond, however. You can use roasted or plain depending on your liking.

In terms of the spices, you can add as much or as little as you like. For example, if you are a garlic lover, you can add more; if you are not, you can add less. You can also add the spices of your choice if you wish.

The vegetables are completely optional. I have seen many recipes for almond chicken, and the vegetables vary. These are the veggies of my choice, but you can add any kind of vegetables. In example, some egg plan or something similar might be a welcomed addition.

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

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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: Monday, June 26, 2017

Pomelo Salad Recipe (Yum Som-O) ยำส้มโอ – Hot Thai Kitchen!

Pomelo is like a giant, sweet grapefruit. When you get a good pomelo..few things are more refreshing and invigorating to eat! It’s also the perfect candidate for this beautiful, light salad, and I waited a long time to make this recipe cuz I wanted to make sure I am in Thailand where pomelos are the best in the world!

In this video I also show you how to peel a pomelo! It’s a massive fruit so it is intimidating to many people, and tons of Thai people (including me) often buy pre-peeled ones just for convenience. But once you know the trick, it’s really not hard, just takes a bit of time! And FYI, peeled pomelo segments will keep in the fridge for at least a week or 2, so after I peel the whole thing, I just stick them in a well sealed container in the fridge, et voila, ready-to-eat delicious pomelo in the fridge for days!

MORE THAI SALAD RECIPES: https://www.youtube.com/playlist?list=PLaS2Ffd8cyD7FxZDP6x_33l6rqZeCYhWW

WRITTEN RECIPE: https://hot-thai-kitchen.com/yum-som-o

SUPPORT THE SHOW: If you love the show, you can support us on Patreon and become part of the HTK team! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

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, June 23, 2017

Coconut Tres Leches – Cooked by Julie episode 353

Recipe: http://www.cookedbyjulie.com/coconut-tres-leches/

Posted: Thursday, June 22, 2017

Corned Beef Empanadas

Empanadas are a street food served all over the world. They are various kinds of filling wrapped in a simple dough mixture and baked, and they differ vastly in ingredients from culture to culture. Just about any culture has a version of empanadas. In this recipe, we use a corned beef filling which is remarkably delicious. Corned beef empanadas can be served as part of a meal or just a snack. Try them and let us know what you think. Get the recipe: http://cooknshare.com/recipe/corned-beef-empanadas/

There are a few variations and adjustments to the recipe. To begin with, you can use any brand of corned beef. Personally, I prefer a brand from Argentina, but any brand will due. Having said that, try and use a good quality corned beef as it will make all the difference in the world.

In terms of the spices used in the recipe, you can use as much or as little as you like. In example, if you’re an onion lover, add more. If you are not, simply add less. Other spices can certainly be used too, so do not be afraid to add some of your preferred spices to the dish. You can add a few extra vegetables of your choice, such as corn or peas, if you wish.

It is important that the butter must be cold and the water ice cold. If they are not, the dough will not form together properly.
The wonderful thing about dough recipe for the empanadas is that it can be repeated for any type of filling you choose. It can also be made up in large batches and frozen for use later.

For the full recipe, please visit: http://cooknshare.com/recipe/corned-beef-empanadas/

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, June 22, 2017