HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Ok, in a couple and a half of years I made almost all recipes from your channel already, I also make other cuisines as well: Indian, Cinese, Malaysian, Russian, Japanese, Vientamite, French and so on. I am not a huge lover of beef, so I've tried I think almost all best world's recipes already trying to find that "something" and to me THIS IS THE BEST RECIPE EVER! I adore it and keep making it again and again! For people living in ITALY: the cut of meat Pai is using is called "capello di prete" here and it's really the best cut for this recipe!
Great recipe Pai. I am a butcher the beef cut is part of the shank not the thigh in Australia we call it shin beef. Chinese have a dish called rainbow beef salad, meat is slow cooked and allowed to cool in the broth sliced thin and it is heaven to eat like any stew using this cut. luv your cooking and thai food. ps tendons are great in this dish as well.
I made this with tendon, so some modification was needed. I Tendon takes 6hr on low heat while timing your beef's cut will vary, so plan accordingly. I actually boiled beef bone and the tendon, skimmed oil and removed bones, then resumed her recipe.
Pai I just finished making this dish and All I can say is OMG Sooooo easy and SOOOO Delicious. Perfect comfort food indeed. My family also loved your Garlic Pepper Chicken. Thanks for the amazing recipes. loving your food in Australia.
Thank you, thank you, thank you! I cooked in a Thai Restaurant for a year when I was still in college... 20 years ago. So many of the things Noung Yow, the head chef, would make after hours for the staff are on your page. Good memories, and great food!
Your cooking is so simple, easy and you use always fresh ingredients. and the best part of the whole is....you bring a lot of good energy which makes the whole learning process even more exciting. I am a vegetarian so I would really appreciate if you could do some videos on veg cooking as well. I am a tibetan working as cook in a thai restaurant. I was just following the recipes that were handed to me by the restraunt however, after subscribing to your 4channel, I began to understand the meaning of the names of foods that I have been cooking such as; tom yam goong, or tom kha gai etc. Your videos help me a lot to understand the chemistry of the thai food. and how every component balances each other. thank you. P.S. please do some authentic thai veg recipes which is/are very famous in Thailand. thanks.
I was making two days ago this beef 🥩 stew. It was 😋. I will watch your 🥘 video everytime when i have no idea what to cook for my lovely family. Thankyou. The step r easy and clear to follow. 😀😀😀
amazing job! I have been looking for a channel like this forever! You walk through everything perfectly, the fact that you even show what the bottles of sauce look like made my asian market trip much easier!
I found the beef really easily in Australia..... and the they have a super easy name for it. "Gravy Beef". It is delicious for any of those slow cooked winter beef dishes! BTW, everyone said it one of those cuts that used to be soooo cheap but now people have found flavor and cooking at home again the price is skyrocketing! Currently about $14 per kilo up from just a couple of bucks a few years ago.
This is delicious, tried it twice! I would advice against using round as this is what I did the first time. Round is that one part of the cow that really should be thrown away or round up into burger meat. If you don't cook it for hours is is tough as an old shoe. If you do cook it for hours if is dry as an old shoe....
I love your recipes so much! so reliable, informative and authentic(which is the most important thing for me, haha), I can't go anywhere else for a good Thai recipe 😊❤
Do you really forget things, or pretend to? Either way that makes your videos even sweeter :) I lived in Thailand while doing Masters, and I fell in love with Thai food. Found your channel a while ago, since then I've tried a number of your recipes with quite a bit of good results. Thank you so much for sharing.
Oddly enough, I've been using nearly that combination of star anise, cinnamon, bay leaf, and coriander seed to infuse lentils. I think I'll snag some beef, ginger and galanga to give this recipe a try since I'm in the groove!
Congratulations on your cousins wedding. I hope you have a good trip and a fun time catching up with your family from around the world. I wonder how their food experiences compare from around the world. Maybe they might have some recipe ideas for this channel. Personally, I love fusion. I think it's a great way to bring cultures and peoples together.
We have a Thai restaurant, close to my apartment, and felt in love with this delicious cousin. I am making most of your recipes, and have a pretty happy family. Thanks Pai, you are so sweet.
Where do you buy the chili vinegar? Or do you make it? If you make it do use rice vinegar and Thai chilies ? I saw a coconut vinegar with chilies from the Philippines would that work?
Haiiiii, aw, I'm so happy to see a new video from you! And you know what, by all the stuffs you put in this stew, it reminded me of Pho - our Vietnamese beef noodles soup! I can already smell the richness of spices in there. Yeyyyy~
i tried the mango sticky rice when i chance upon your video blog and the response from my girls are tremendous. i am encourage . thank you so mucht to learn more thai cooking
Pai - just a word noting your containers. I've used those screw-top ones for freezing stocks, but if you got them at a dollar/ discount store, note that the plastic in these is not good for freezing/ thawing/ dishwasher or microwave and could leach chemical into food. I get bulk quart and half quart containers that are freezer/ microwave and dishwasher safe with snap lids. They are available on Amazon or other restaurant supply sites.
Hi Pai, this is Sanjay from Arizona, Sawadee khap ! originally from India but now live in the US...am a chef by profession and believe me my love for Thai food is paramount as I have lived in Thailand for 2 years ..simply love your presentations you are typically like a Thai ..always smiling :) also I enjoy everything you do with so much grace and love to the food khapun khap ...aroi mak ...
Thank you so much with your professional cooking Thai recipes, I really love thai foods ! 🙏👉 I also , I have seen only you 👉 is the top and very good an explanation . 👍👌🙏👍👌🙏👍👌🙏👍👌🙏👍
I have ordered the cookbook anyway as your cooking is awesome and so professional , l am going to make your beef stew and also your curry puffs and on and on the green curry rice balls and , the shrimp balls and I am going to try to make red Thai rice balls , regards Alan
I like your way of cooking and I always watch your videos. I have made some recipes at home and they were delicious. I specially like your way of measuring. Keep up the good work!
Hi Pailin, I like your video, it's easy and ingredient are not hard to find. Just wondering if you have any other video on only using the steamer, no frying or cooking with fire or electrical stove, oven and micro-wave.
Pai, I love this recipe. I've made it several times. Here is a fun fact. I'm living in Barcelona now, and in Catalan, the super digital flexor muscle is called "conill." Which means rabbit--because it sort of looks like a skinned rabbit. If you are in a butcher shop and ask for conill they ask if you want the rabbit rabbit or the veal rabbit. You can google "conill de vedella" for images and see what you get. Thanks for the great videos!
Spice bags .......good. Fire......bad! For smaller amounts I use a coffee filter and a wire. I am going to have to start wearing a bib to watch your vids (drooling). Thanks.
Hello 👋 Not love but adore your recipes and southeast and east asian cooking style and ingredients Living in albania it’s difficult even in the supermarkets to find some of them like goji berries What could possibly be a replacement?
Hi Neka! ... and yes I can see that would be a problem :) I checked our "where to shop" map hot-thai-kitchen.com/locate-a-thai-grocer/ and nothing in Alabama yet :) (If you DO find a place to shop though please add it in!) Otherwise she says you can just skip the goji berries, and re sauce substitutes this is an old video but still works! ... hot-thai-kitchen.com/salty-sauces/ ... and check out the other ingredient videos on other substitutions as they come up. Cheers and good luck!
@@NekaMusaraj OMG I'm so sorry! I know of Albania, but my eyes insisted on reading "Alabama" :) My apologies, I'm an idiot! (duh!) :) Have a great day regardless! Adam
Question in Western cooking we roast the bones to make a beef stock and I cooking do you do the same or do you just use the raw bones? I would really like to know because I make my beef stock that way I also make my Korean and Japanese beef stock the same way so is it the same in in Thai please text me back and let me know thank you have a wonderful day I really love your videos I've learned a lot from you thank you again
Not ms Pai (If you need to ask her directly you have to ask her via FB, Twitter, etc. as she wrote above), but an Asian who interested in cooking. Your question is quite interesting. I have never thought about that before. From my humble knowledge, Asian cuisines (not just Thai) don't roast the bones (my Asian friends, please correct me if I'm wrong). We use them raw.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Pailin's Kitchen u r so pretty pailin 😘🌹 i m glad that i found your channel as i love thai food .
Pailin's Kitchen i wanna cook this when i come back to the Philippines 💪🏽
Ok, in a couple and a half of years I made almost all recipes from your channel already, I also make other cuisines as well: Indian, Cinese, Malaysian, Russian, Japanese, Vientamite, French and so on. I am not a huge lover of beef, so I've tried I think almost all best world's recipes already trying to find that "something" and to me THIS IS THE BEST RECIPE EVER! I adore it and keep making it again and again! For people living in ITALY: the cut of meat Pai is using is called "capello di prete" here and it's really the best cut for this recipe!
Congrats! ✌️👍
Grazie! Italiano anch’io grande amante e preparatore di cucina thai!
Great recipe Pai. I am a butcher the beef cut is part of the shank not the thigh in Australia we call it shin beef. Chinese have a dish called rainbow beef salad, meat is slow cooked and allowed to cool in the broth sliced thin and it is heaven to eat like any stew using this cut. luv your cooking and thai food. ps tendons are great in this dish as well.
Boneless shin
I made this with tendon, so some modification was needed. I
Tendon takes 6hr on low heat while timing your beef's cut will vary, so plan accordingly. I actually boiled beef bone and the tendon, skimmed oil and removed bones, then resumed her recipe.
Pai I just finished making this dish and All I can say is OMG Sooooo easy and SOOOO Delicious. Perfect comfort food indeed. My family also loved your Garlic Pepper Chicken.
Thanks for the amazing recipes.
loving your food in Australia.
Pailin's smile is sooooo contagious!
Oh My...That looks sooo good. It is a cold windy day here in North Texas where we live and this is just what we need to warm us up....
Thank you, thank you, thank you! I cooked in a Thai Restaurant for a year when I was still in college... 20 years ago. So many of the things Noung Yow, the head chef, would make after hours for the staff are on your page. Good memories, and great food!
Just found your channel yesterday and have binged through so many recipes. I have learned so much. Thank you!
+Reece Hall Welcome to the channel! :)
me too. 2018
Your cooking is so simple, easy and you use always fresh ingredients. and the best part of the whole is....you bring a lot of good energy which makes the whole learning process even more exciting.
I am a vegetarian so I would really appreciate if you could do some videos on veg cooking as well.
I am a tibetan working as cook in a thai restaurant. I was just following the recipes that were handed to me by the restraunt however, after subscribing to your 4channel, I began to understand the meaning of the names of foods that I have been cooking such as; tom yam goong, or tom kha gai etc. Your videos help me a lot to understand the chemistry of the thai food. and how every component balances each other.
thank you.
P.S. please do some authentic thai veg recipes which is/are very famous in Thailand.
thanks.
Can't think of any vegetarian Thai food. Even Som Tum and stir fry vegetables need fish sauce. Except desserts.
Pai... I love your show. I have had many successful Chinese family dinners because of what I have learned from your videos. Love, Brian.
I was making two days ago this beef 🥩 stew. It was 😋. I will watch your 🥘 video everytime when i have no idea what to cook for my lovely family. Thankyou. The step r easy and clear to follow. 😀😀😀
Hot Thai Kitchen became one of my favorite food channels on UA-cam hahaha
You're my favorite. I love cooking what I learn here. Thank you.
amazing job! I have been looking for a channel like this forever! You walk through everything perfectly, the fact that you even show what the bottles of sauce look like made my asian market trip much easier!
I found the beef really easily in Australia..... and the they have a super easy name for it. "Gravy Beef". It is delicious for any of those slow cooked winter beef dishes! BTW, everyone said it one of those cuts that used to be soooo cheap but now people have found flavor and cooking at home again the price is skyrocketing! Currently about $14 per kilo up from just a couple of bucks a few years ago.
This is delicious, tried it twice! I would advice against using round as this is what I did the first time. Round is that one part of the cow that really should be thrown away or round up into burger meat. If you don't cook it for hours is is tough as an old shoe. If you do cook it for hours if is dry as an old shoe....
I love that cut of beef for stew, it's delicious! In the UK we call it beef shin.
My partner enjoyed the soup…and he is PICKY! Thank you😃
I soooo love Thai food and there is no Thai restaurant in Trinidad. Have to make my own. So happy to find this
Love your channel.
I’ve been watching 8 of your videos . Such an entertaining.
I love your Thai recipes. Very authentic.
I love your recipes so much! so reliable, informative and authentic(which is the most important thing for me, haha), I can't go anywhere else for a good Thai recipe 😊❤
Do you really forget things, or pretend to? Either way that makes your videos even sweeter :) I lived in Thailand while doing Masters, and I fell in love with Thai food. Found your channel a while ago, since then I've tried a number of your recipes with quite a bit of good results. Thank you so much for sharing.
Oddly enough, I've been using nearly that combination of star anise, cinnamon, bay leaf, and coriander seed to infuse lentils. I think I'll snag some beef, ginger and galanga to give this recipe a try since I'm in the groove!
Congratulations on your cousins wedding. I hope you have a good trip and a fun time catching up with your family from around the world.
I wonder how their food experiences compare from around the world. Maybe they might have some recipe ideas for this channel.
Personally, I love fusion. I think it's a great way to bring cultures and peoples together.
We have a Thai restaurant, close to my apartment, and felt in love with this delicious cousin. I am making most of your recipes, and have a pretty happy family. Thanks Pai, you are so sweet.
Excellent Fall/Winter Recipe. Thank you, Khun Pailin
Where do you buy the chili vinegar? Or do you make it? If you make it do use rice vinegar and Thai chilies ? I saw a coconut vinegar with chilies from the Philippines would that work?
Hi Larry! She makes it, and she just uses regular white vinegar and Thai chilis. Cheers! Adam
Haiiiii, aw, I'm so happy to see a new video from you!
And you know what, by all the stuffs you put in this stew, it reminded me of Pho - our Vietnamese beef noodles soup!
I can already smell the richness of spices in there. Yeyyyy~
This looks so lovely, is this good to eat on a diet 😍😍
i tried the mango sticky rice when i chance upon your video blog and the response from my girls are tremendous. i am encourage . thank you so mucht to learn more thai cooking
I just found your channel today, i never try but i trust this will be a wonderful dish
Thank you for the wonderful recipe. Made this with oxtail and it was awesome!
So western friendly! Will try it with powdered chinese five spices to make it even easier
i love thai food. thank you Ms. Lin. i learn a lot from your videos.
I will make this soup thank you so much for putting the ingredients on the screen really help thank you God Bless 🙏
Pai - just a word noting your containers. I've used those screw-top ones for freezing stocks, but if you got them at a dollar/ discount store, note that the plastic in these is not good for freezing/ thawing/ dishwasher or microwave and could leach chemical into food. I get bulk quart and half quart containers that are freezer/ microwave and dishwasher safe with snap lids. They are available on Amazon or other restaurant supply sites.
Why am I watching this at midnight starving? QAQ
Hey me too in 2020
Made it today...amazing!!
This works really well with Beef Noodle Soup. Also called 牛肉汤面 ITS SOOOOO FLAVORFULLLL
Hi Pai, this is Sanjay from Arizona, Sawadee khap ! originally from India but now live in the US...am a chef by profession and believe me my love for Thai food is paramount as I have lived in Thailand for 2 years ..simply love your presentations you are typically like a Thai ..always smiling :) also I enjoy everything you do with so much grace and love to the food
khapun khap ...aroi mak ...
👍done nice racipe and amazing Sharing full time watching Like your recipe thank you so much for nice sharing 🌸💕👌
looks tasty already! here in GA I guess it's fall already cause it's cold and autumn already... looks like a perfect weather :)
yum.l i definitely want to try this! I wish they served more soups at the Thai restaurants here in the US.
Made it yesterday. It is super. Hello from Russia!
I made your Pad Kee Maw the other day, and it came out great. This looks good too, and very simple to make.
Thank you so much with your professional cooking Thai recipes, I really love thai foods !
🙏👉 I also , I have seen only you 👉 is the top and very good an explanation .
👍👌🙏👍👌🙏👍👌🙏👍👌🙏👍
perfect for these cold weather
This is very delightful. Pretty chef and a yummy recipe.
Thanks. Just finished making this one, absolutely delicious. I added a splash of fish sauce with beef flavour and it is magnificent. Cheers 🍻🍻
This is AWESOME !!!! I`m going to do this with tendon and tripe along with the shank meat !!!!
Love you cooking, I now have some knowledge in Thai cuisine
So yummie and delicious. My Family are in Love with your receipes. Our favourits your Red, yellow and Green curry...so good👏🏽
I have ordered the cookbook anyway as your cooking is awesome and so professional , l am going to make your beef stew and also your curry puffs and on and on the green curry rice balls and , the shrimp balls and I am going to try to make red Thai rice balls , regards Alan
Bless you for your Thai delicious beef stew.
I like your way of cooking and I always watch your videos. I have made some recipes at home and they were delicious. I specially like your way of measuring. Keep up the good work!
Can I use Pressure cooker to shorten the ing cook time cos 3 hours is like i'll starve already. Thanks.
i loove this dish.could you please make more stews(or soups)??
Another awesome dish from you💖
You are the best chef.
Can I use pressure cooker with this recipe?
Looks awsome Pai - I still can't make out the brand of cookware you use!
Will definitely give this a try. Thanks for the video: )😊😊😊😊😊
hi pai...that part of the beef is th Shank/Shin...wonderful for stewing...
many youtubers like HappyBeautyGoLucky and La Cuisine de Monica has complimented you on your channel such an honor!
Hi Pailin, I like your video, it's easy and ingredient are not hard to find. Just wondering if you have any other video on only using the steamer, no frying or cooking with fire or electrical stove, oven and micro-wave.
Super nice and You are super friendly!! I love Thailand ❤️
You are amazing cook. Your videos are very helpful. Thank you.
ขอบคุนมากครับ จะเอาไปลองทำดูคับ
Your stew looks yummy! I have to try Thai style stew
hey,pailin you are my favouri cooking chef greatings from a chef
I like the way u explain the process ! haha
That’s look good but I wonder if that’s gravy or soup ? Thanks 🙏
I have Galangal ginger growing. Waiting for it to get big enough to harvest.
You are great chef 😃😃😍
oooo my goodness!!! feel like adding some carrots to the stew while simmering it!! can that be done!!!
Of course!
Hi Pai.,
I m enjoying your shows. Next time can u show me how to make 'shrimp potted with vermicelli (glass noodle). Thank you so much.
Nice one Pauline. I will try is and do a food review with the boys. LOL take care god bless. As I always say stuff
Love your food ❤
I love your recipes and I can't wait to try them. I think you are so down to earth and I enjoy that. I love your videos and keep up the Great work!!!!
Pai, I love this recipe. I've made it several times. Here is a fun fact. I'm living in Barcelona now, and in Catalan, the super digital flexor muscle is called "conill." Which means rabbit--because it sort of looks like a skinned rabbit. If you are in a butcher shop and ask for conill they ask if you want the rabbit rabbit or the veal rabbit. You can google "conill de vedella" for images and see what you get. Thanks for the great videos!
Spice bags .......good. Fire......bad! For smaller amounts I use a coffee filter and a wire. I am going to have to start wearing a bib to watch your vids (drooling). Thanks.
Thank you for inspiration !!! I'm making Thai Italian Beef Stew with Russian twist.... FYI,
You are Adorable
Hello 👋
Not love but adore your recipes and southeast and east asian cooking style and ingredients
Living in albania it’s difficult even in the supermarkets to find some of them like goji berries
What could possibly be a replacement?
Hi Neka! ... and yes I can see that would be a problem :) I checked our "where to shop" map hot-thai-kitchen.com/locate-a-thai-grocer/ and nothing in Alabama yet :) (If you DO find a place to shop though please add it in!) Otherwise she says you can just skip the goji berries, and re sauce substitutes this is an old video but still works! ... hot-thai-kitchen.com/salty-sauces/ ... and check out the other ingredient videos on other substitutions as they come up. Cheers and good luck!
Adam the HTK Minion thank you so so much but I’m a regular follower and actually Albania is a state In Europe
I will do so 😉😉
@@NekaMusaraj OMG I'm so sorry! I know of Albania, but my eyes insisted on reading "Alabama" :) My apologies, I'm an idiot! (duh!) :) Have a great day regardless! Adam
Looks delicious; will give it a go; thanks!
If we don't have plain beef stock can we use just normal water?
สุดยอด, as always, thanks for a super easy super tasty recipe.
This looks SO good!
Can you make some pad kra pao gai? i love it, my grandma used to make it when I was in Thailand
Wow, super looking soup. A bit like pho but richer!
Please. Is the thie beef stock and chicken stock is like the normal stocks in culinary art
Thai Food is so yummy !
How come no fresh chilli. Looks delish! Will make this soon, as it't the first week of our winter, and I'm sure a long winter ahead. Sigh..
Korb khun kah for this yummy video :-)))
Thank you for being such an inspiration.
Question in Western cooking we roast the bones to make a beef stock and I cooking do you do the same or do you just use the raw bones? I would really like to know because I make my beef stock that way I also make my Korean and Japanese beef stock the same way so is it the same in in Thai please text me back and let me know thank you have a wonderful day I really love your videos I've learned a lot from you thank you again
Raw bones
Not ms Pai (If you need to ask her directly you have to ask her via FB, Twitter, etc. as she wrote above), but an Asian who interested in cooking. Your question is quite interesting. I have never thought about that before. From my humble knowledge, Asian cuisines (not just Thai) don't roast the bones (my Asian friends, please correct me if I'm wrong). We use them raw.
Great for when you have a cold too
Muchisimas gracias por compartir... Un abrazo con mucho amor.. Like it a lot..
Love this recipe! It's really awesome. This and Moo Palou are my favorites! ❤️❤️❤️
YUM! I will definitely be making this.
Omgggggg!! I wanna make this beef stew today!!