3:06 That's the TRUE moment of cooking Thai food. There are no such thing as Teaspoon, Cups, etc. A pinch of this, a handful of that is the way to go. Also, (Cooking) all at once is the true test of mother to the daughter to see if she is ready to be "in-law" in another family.
Huge HTK fan. I've made a few dishes and always delish. One lament, lime leaves used to be easy to get and around here now, they're nowhere. Love what you made but won't be doing the tamarind thing, lol. Thanks for sharing this. I think you cook in a manner that most of us employ and that's reassuring.
I love when you do cookbook reviews and make the recipes, and you made so many for this episode, ahhh, what is this, my birthday? Haha, thank you! Excited to see the Panang Curry recipe, it's one of my favorite things ever. Off to watch :) you know I talk a lot so will be back with more comments lol.
@@HowToMakeDinner I feel like it's so easy to own a lot of cookbooks and then feel too intimidated to actually cook out of them, you make it so accessible, you're always such a great inspiration! And your hair looked awesome here :) perfect bangs!
This was wonderful, took me longer to watch with my kid climbing over me lol, oh wow... that cabbage dish is so you, when I first heard of the recipe I thought that it's so Paula! I agree with what you said about getting the liquid seasonings and spices, and aromatics once and then you have plenty left to make more dishes or repeat new favorites without having to do an intense grocery shop again. I've used good Panang curry paste before but now curious to make my own from the red one, cool idea!! This felt like a real cooking show, you were making authentic recipes and had people coming over to actually eat them and was cooking in real time, what a treat, this is such a fun video!
Thinking what cookbook to nominate next for you to choose from, my favorite cookbook of 2023 was Carla Lalli music's This Sounds So Good, the Tofu and String beans recipe she's got in it is my favorite.
Yeay, glad to see you cut cheeks from the lime, they are so much easier to sqeeze and spritz from. They are prettier on the plate too. Attention to detail counts.
Some serious ASMR going with the pepper slicing! The chicken curry looks like it would possibly work for us - just have to find room for the extra ingreds. in my kitchen.
Fixing a spining pan can require a bloody great smack upon / against something unforgiving. Q: do you possess a rubber mallet? Matfer redisgned their pan press to prevent base bulging during the heat associated with the seasoning process - just ask Uncle Scott. Sambal Oelek - amazing stuff. De Buyer (flat bottomed) wok - on my lust list
@@HowToMakeDinner You want fermented shrimp paste. It’s brown and extremely pungent. What you got was shrimp tomalley. It’s the orange stuff in shrimp heads.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Hey all! Any longtime HTK fans over here?
Big fan here!
I've never heard of her before, shame, but checking her out now and she's awesome, just subbed.
She’s a hot babe just like U ❤
Yes! Big fan! I can not eat green curry in Thai restaurants anymore. My homecooked one is soo much better now…
Big fan here!
I love her voice and I SIMPly find her gorgeous. Food obviously looks perfect.
Her parsnip soup is the bomb.
This book is the only cookbook I recommend and it's awesome ❤
Love this and now I need to purchase this cookbook. You made it look easy.
It looks so delicious!
I will try to make it next time!
3:06 That's the TRUE moment of cooking Thai food. There are no such thing as Teaspoon, Cups, etc.
A pinch of this, a handful of that is the way to go.
Also, (Cooking) all at once is the true test of mother to the daughter to see if she is ready to be "in-law" in another family.
This looks sooo good. The most recipes I can juggle at once is 2 lol. Otherwise I just feel so frazzled. You make it look so easy.
Huge HTK fan. I've made a few dishes and always delish. One lament, lime leaves used to be easy to get and around here now, they're nowhere. Love what you made but won't be doing the tamarind thing, lol. Thanks for sharing this. I think you cook in a manner that most of us employ and that's reassuring.
Haha yeah the block of tamarind was sitting in my cupboard for a good while before I finally tackled it!
Good recipe
I love when you do cookbook reviews and make the recipes, and you made so many for this episode, ahhh, what is this, my birthday? Haha, thank you! Excited to see the Panang Curry recipe, it's one of my favorite things ever. Off to watch :) you know I talk a lot so will be back with more comments lol.
Haha Yay! I'm so glad you like these ones. Hope you're doing well!
@@HowToMakeDinner I feel like it's so easy to own a lot of cookbooks and then feel too intimidated to actually cook out of them, you make it so accessible, you're always such a great inspiration! And your hair looked awesome here :) perfect bangs!
This was wonderful, took me longer to watch with my kid climbing over me lol, oh wow... that cabbage dish is so you, when I first heard of the recipe I thought that it's so Paula! I agree with what you said about getting the liquid seasonings and spices, and aromatics once and then you have plenty left to make more dishes or repeat new favorites without having to do an intense grocery shop again. I've used good Panang curry paste before but now curious to make my own from the red one, cool idea!!
This felt like a real cooking show, you were making authentic recipes and had people coming over to actually eat them and was cooking in real time, what a treat, this is such a fun video!
Thinking what cookbook to nominate next for you to choose from, my favorite cookbook of 2023 was Carla Lalli music's This Sounds So Good, the Tofu and String beans recipe she's got in it is my favorite.
Ooh I don’t have that one yet!
Yeay, glad to see you cut cheeks from the lime, they are so much easier to sqeeze and spritz from. They are prettier on the plate too. Attention to detail counts.
Sooo much easier to spritz!!
Oops * squeeze. Attention to detail and all that. 😔
I’d like to see you do some basic “peasant food”!!😇🙏🏻 Real peasant food!💪🏻😎✌🏻
Some serious ASMR going with the pepper slicing! The chicken curry looks like it would possibly work for us - just have to find room for the extra ingreds. in my kitchen.
I can give you some of mine!
That’s a delicious looking feast!
It was! Who knew fish sauce and cabbage was a good idea!? 🤷♀️
Fish sauce works in mysterious ways.
Nice video very enjoyable. Could you please tell me what brand of rice cooker you used, and does it also cook brown rice?
Hi! it is a Cuckoo brand and I got it at Costco. And yes! It does a great job with brown rice!
Fixing a spining pan can require a bloody great smack upon / against something unforgiving. Q: do you possess a rubber mallet? Matfer redisgned their pan press to prevent base bulging during the heat associated with the seasoning process - just ask Uncle Scott. Sambal Oelek - amazing stuff. De Buyer (flat bottomed) wok - on my lust list
I don't own a mallet but I feel like I could find something unforgiving! I will give it a good whack!
@@HowToMakeDinner do you have a hard-headed man? just a thought 😎
Are you sure this was the right shrimp paste? My fermented paste looks greyish.
I’m still not sure! But it was delicious either way :)
I have young kids so I'm wondering if it's still a good cookbook since they cannot eat spicy, or very little spicy.
There are a lot of non-spicy options here, but it will depend on your kid! My kid doesn't like Thai food at all unfortunately!
@@HowToMakeDinner they love Asian food in general so it's good to hear there are a lot of non spicy options. Thanks.
She has a video on coconut milk. If you buy the right kind it will separate
FYI: That’s not the right shrimp paste.
😬
@@HowToMakeDinner You want fermented shrimp paste. It’s brown and extremely pungent.
What you got was shrimp tomalley. It’s the orange stuff in shrimp heads.