Video

Dim Sum Spare Ribs w/ Black Beans – Pai’s Kitchen!

I LOVE dim sum. And one of the things I always get every time I go to dim sum is these steamed pork spare ribs with Chinese black beans. Most dishes you get at dim sum are not easy to recreate at home, but this one is an exception—it is super simple! In this video I also show you how to steam dishes even if you don’t have an actual steamer at home. Enjoy!

RECIPE: http://paiskitchen.com/dim-sum-spare-ribs

LOVE THE SHOW? Support us on Patreon, become part of the HTK family and get some perks! https://www.patreon.com/pailinskitchen

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

CONNECT WITH ME!
http://facebook.com/HotThaiKitchen
http://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: Tuesday, April 25, 2017

Melt in Your Mouth Old Fashioned Butter Cookies

Butter cookies are sometimes referred to as Brysslkex or Danish biscuits. They are soft on the inside and crisp on the outside. This is primarily due to the butter and sugar used in the recipe. I often make them up and have them with a nice cup of tea or coffee. Get the recipe: http://cooknshare.com/recipe/butter-cookies/

There are a few tips to making up these simple and tasty cookies. First, make sure your butter is unsalted and at room temperature or it will alter the taste and be difficult to work with, respectively.

White granulated sugar is commonly used in the recipe, but brown sugar could be used in a pinch. Be sure to use a good quality vanilla extract as well.

The cookies bake up nicely at 350 degrees F or 177 C for about 8 to 10 minutes. Make sure you keep an eye on them, as ovens do vary. You want them a nice golden brown around the edges.

Give our butter cookies 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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Posted: Monday, April 24, 2017

Steve chat, trolls welcome if yr good :)

Posted: Saturday, April 22, 2017

Thai Chicken Noodle Soup Recipe ก๋วยเตี๋ยวไก่ฉีก – Hot Thai Kitchen!

The ultimate love child of street food and comfort food. If you like pho, this is very close to it but with Thai flavours! Well balanced flavours with lots of textures going on…topped with crispy garlic…this ain’t your mama’s chicken noodle soup! Haha, that is definitely true for my mama, although my GRANDmama would make something like this often. This is probably the easiest noodle soup you could make at home, especially once you’ve mastered the art of Thai style chicken stock from last week’s video! (See link to that below)

Thai-Style Chicken Stock Recipe https://youtu.be/_BqLvZZn1dQ

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

Get my cookbook: https://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, April 21, 2017

Creamy Coconut Chicken – Dinner in 30 Minutes

Creamy coconut chicken is another of our 30 minute dinner recipes. It makes a great midweek meal and most of the ingredients, except for the chicken, you’ll have in your pantry. Believe me, you’ll never think this exotic dish made up in half an hour with so few ingredients. Get the recipe: http://cooknshare.com/recipe/creamy-coconut-chicken/

As with all our recipes, there are a few ways you can change it to suit your taste. First, you can use just about any brand of coconut milk. Make sure it’s a decent brand as it is the star of the dish.

I use boneless, skinless breasts simply because they are simple and healthy. Any cut of chicken can be used, however. If you’re using bone-in chicken, make sure you adjust the cooking time accordingly.

We use a simple combination of garlic, onion, paprika, chili flakes, salt, and pepper. You can adjust the amounts or add additional spices if you wish.

Check out 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.

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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
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For the item: Guitar Logo

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Posted: Thursday, April 20, 2017

Stevescooking

Posted: Thursday, April 20, 2017

Chicken Tikka Masala – Cooked by Julie episode 347

Chicken Tikka Masala Recipe- http://www.cookedbyjulie.com/chicken-tikka-masala/

Posted: Wednesday, April 19, 2017

Easy Red Velvet Pancakes with Cream Cheese Drizzle

Red velvet pancakes are simple, colorful, and delicious. The great thing is, they can be made up for breakfast or dessert. The are great for Valentine’s Day, but any day can be Valentine’s Day. I often make them up on weekends, and everybody loves them.

There are a few ways to altering this recipe. First, you can add as much or as little food coloring depending on how dark or light you want the pancakes. They can even be made up on St. Patrick’s Day by adding some green food coloring.

You can make the pancakes as large or as small as you like. I find that 1/4 cup of batter makes up the perfect medium size pancake, but you can be the judge.

In terms of the drizzle, you can add as much or as little sugar as you like depending on how diet conscious you are. The amount of milk can be altered depending on how runny you want the drizzle.

Watch the video and make these delicious red velvet pancakes up today. 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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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, April 17, 2017

Thai-Style Chicken Stock Recipe น้ําสต๊อกไก่ – Hot Thai Kitchen!

The importance of a good stock cannot be overstated, especially when making a soup, stew, or sauces. I am so passionate about this I even wrote about it in my cookbook. And considering how easy it is (almost no effort, it just takes some time!) there should be no reason why you shouldn’t! And when cooking Asian food there is an even bigger reason why you should make your own, and that is because Western style store-bought stock may have a flavour that doesn’t work as well with that dish.

Trust me, make a bunch, freeze them in bags (in small amounts for convenient thawing), and you’ll be glad you did!

For full written recipe: https://hot-thai-kitchen.com/chicken-stock

What to use chicken stock in??

TOM KA GAI: https://youtu.be/9RNxC6w7ERg
GREEN CHICKEN CURRY: https://youtu.be/LIbKVpBQKJI
TOM YUM CHICKEN: https://youtu.be/ybAw3oeSDNk

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, April 14, 2017

PAN-FRIED SCALLOPS WITH RUTABAGA FONDANT AND PEA PUREE

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 2017

Music by
Title: Burning On Through The Night (2343/7)
Artist: Samuel Telford / Joshua Telford / Jordan Smith
Album: Audionetwork

Music by
Title: Homely (2121/5)
Artist: Alex Arcoleo
Album: Audionetwork

Posted: Thursday, April 13, 2017

Macaroni Chicken Salad – Cooked by Julie episode 346

Macaroni Chicken Salad Recipe: http://www.cookedbyjulie.com/macaroni-chicken-salad/

Posted: Wednesday, April 12, 2017

Thai Sticky Rice 101 – 5 Colours of Thai Rice Ep.5

We can’t talk about Thai rice without talking about Thai sticky rice! This chewy, delicious rice is the second most popular kind of rice in Thailand next to jasmine rice. You may see it often in desserts, but we also eat it as a side dish often, especially in the North and the Northeast of Thailand.

How to use the bamboo cone steamer to make sticky rice: https://www.youtube.com/watch?v=2em42wQrE7U

For more info: https://hot-thai-kitchen.com/5-colours-of-thai-rice-sticky

Get my cookbook: https://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 11, 2017

One Pan Tomato and Olive Baked Chicken (Made Easy)

One pan tomato and olive baked chicken is a culinary delight. This simple and easy dish results in a gourmet style meal in both appearance and taste. The great thing is, it’s made with a few simple ingredients that anybody can throw together. Believe my, your family and dinner guests will love it. Get the recipe: http://cooknshare.com/recipe/one-pan-tomato-olive-baked-chicken/

There are a few tips to making this delicious one pan chicken recipe. First, you can use any cut of chicken, but I suggest the cut be with bone in and skin on. The juices that come of this type of cut make the dish so much more delightful.

We use heirloom tomatoes due to their size and color variations which makes the dish so visually pleasing. You can use regular tomatoes or cherry tomatoes if you wish. If you are using whole tomatoes, I do suggest they be quartered.

The olives used in this recipe are a plump, juicy olive which can be picked up in just about any larger grocery store. The are a bit on the expensive side but well worth the cost and effort. You can, however, use any type of olive you wish.

Three simple seasonings are used in this recipe: salt, pepper, and thyme. You can use additional spices, as well. For example, rosemary and sage partner nicely with chicken.

Give the recipe 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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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

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Posted: Saturday, April 08, 2017

Light Chicken Curry w/ Winter Melon – แกงไก่ใส่ฟักเขียว Hot Thai Kitchen!

Here’s a curry so good I can drink it….literally! Cuz what’s special about this is that it’s so light a brothy. Think comforting chicken soup, but with the flavours of a red curry. Winter melon absorbs the flavours like a sponge, which is why it’s such a popular vegetable used in curries in Thailand. And for hardcore eaters out there, there’s blood! Cubes of pork or chicken blood is not uncommonly added to curries in Thailand—a great way to add iron to your meal!

For full written recipes: https://hot-thai-kitchen.com/light-winter-melon-chicken-curry/

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, April 07, 2017

Cheesy Scalloped Potatoes – Cooked by Julie episode 345

Cheesy Scalloped Potatoes Recipe: http://www.cookedbyjulie.com/cheesy-scalloped-potatoes/

Posted: Wednesday, April 05, 2017

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.

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)
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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.

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)
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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