These 15 Minute Thai Dinners Will Change Your Life

so a couple of weeks ago i put out a,poll to see what 15-minute meals all of,you wanted to see and it was clear that,you wanted a little thai inspiration in,the kitchen now i've been to thailand,and i certainly love thai food but i,just felt like this video in particular,needed a little bit more of a pro's,perspective and luckily my friend derek,he saw the post and he was down for,collaboration which works for me finally,a day off of the cooking plus derek has,been trained by some of the best chefs,in thailand and has been hosting a thai,supper club in brooklyn for the past,seven years so derek's going to be,coming to the studio today to showcase,some of his go-to dishes that he turns,to throughout the week that will,hopefully change your idea of what a,15-minute thai meal looks like,all right the man has made it the time,master what's in there,everything so these are these are diesel,diesel gas are just like diesel,you can fit so much like this is not,efficiently packed at all but like the,amount of stuff,this is very unorganized don't judge,right now but when i'm doing dinners,it's more organized yeah i have two of,these and you can fit you can do like,you can do like 15 people event and,i just want to see what's going on i see,lemongrass i see a lot of pantry items,all you need is just like fresh stuff at,this point right yeah yeah exactly wow,this is like a little uh this is a,little sort of um thai pantry lesson,right here in your pack what is that oh,smell,you know what's fun today because we,brought we brought some canned stuff in,this yeah just be nice to taste it side,by side when you see really i just want,to get your reaction there i love it,so this dish is yum kai dao which is an,egg salad uh in thai terms it's based on,the category of yums or mixed salads so,you have a protein and you have other,ingredients that go in it so if you have,leftover chicken for example you can,kind of take the same baseline and kind,of mix it all together is egg your,favorite choice um it is a favorite,especially because i whip it up all the,time because you have eggs in the fridge,you typically will have onions or,shallots and you can kind of you know,play around with it first up we're gonna,make a thai style dressing this is the,most common salad dressing i'm gonna,start by chopping limes this is a thai,style cutting lime actually kind of,getting into thirds you're cutting right,around the pith and so you're kind of,getting like an easy squeeze and maximum,juice very quickly add in a little bit,of palm sugar to the mortar followed by,some lime juice the lime juice is going,to help dissolve the sugar really,quickly so i'm adding about four or five,limes here it really depends on how,juicy your limes are a little bit of,fish sauce basically equal parts of the,lime juice you want to balance out the,sweetness with the sour and the salty so,i like to give this dressing a little,bit of aromatic flavor we do this by,slicing a little bit of chili and,lemongrass by slicing these and putting,them in they'll slowly infuse versus,pounding them in which is going to make,it more of a concentrated spiciness now,that the dressing's done let's move on,and prep the rest of the ingredients so,i'm going to cut up some tomatoes i like,to cut them what i call consistently,inconsistent gives a little more texture,to the dish by making uneven cuts and,then the onion i'm going to cut from the,root edge to the top into long strands,it gives a nice little bite and texture,when you do it this way so we're going,to roughly cut some cilantro leaving in,the stems you don't want to lose that,flavor that'd be waste followed by some,green onions which is going to give us a,little bit of extra pungency you know,they're uh homegrown but a supermarket,would never let that little no i don't,know what that would not pass quality,control,all right so now you're cracking eggs,before why do you do that rather than um,so we can cook three at once right into,the wok it's not you're not delaying in,time,yeah it's just go in it's just the,easiest cleaner it'll make it easier for,you so is this something you always are,cooking in a while no i mean you can do,it in a pan but i i want to show it in a,wok here because it goes up on the sides,so you can put less oil in because the,oil goes up whereas if you put it in the,pan it's flat but it will work either,way you just need high heat but you know,you can do this inside as well and you,should get a lighter,this is dangerous,oh,you see we're not going to deep fry the,egg but you can use this,you know i said less oil this is less,oil people get very uncomfortable here,but you know what i did i did actually,did this recipe for serious eats and,when i did it i measured the oil after,frying and before and it doesn't,actually absorb because of the heat the,shallow fry we're gonna go in in a,moment here,you see i turned the heat down good luck,doing that in your kitchen you can you,can now you've turned the heat down ye

The above is a brief introduction to thai dishes

Let's move on to the first section of thai dishes

TOP 5 BEST THAI DISHES! | My Favorite Thai Food in Bangkok, Thailand!

TOP 5 BEST THAI DISHES! | My Favorite Thai Food in Bangkok, Thailand!

(upbeat music),- Hey everyone, I hope you're having an amazing day.,It's Mark Wiens, I'm in Bangkok, Thailand,,and one of the top questions I get asked,is what are my favorite Thai dishes.,So today, we're going on a Thai food tour.,I'm going to share with you five of the best,of my favorite ultimate Thai foods.,I'm meeting up with my friend Greg from Travizeo.,He's actually the one filming now.,A huge thank you to Greg.,We're gonna eat some incredibly good food,and yeah, we're gonna share it all with you,in this video right now.,(funky upbeat music),Alright, so we're gonna eat our first dish right now,and actually before we even get to the restaurant,,the restaurant's around the corner,,but I met the owner here.,This is some of the behind the scenes.,This is where they're preparing the braised beef.,Oh, look at those giant pots of beef.,She's slicing up the beef here.,Oh, she's about to add in all the cilantro,,all the coriander.,Oh, that smells so good.,The aromas, you can smell the Chinese spices,,the star anise.,Another thing that's very important,is the coriander roots.,In Thai it's called raak phak chee.,It gives so much flavor to the broth.,I'm so hungry now.,Yes, there it is.,Awesome, there it is.,That is the male organ. (funky upbeat music),Okay, we've moved over now.,So they're cooking the beef in the back,but at the front of the restaurant here,is where the eternal cauldron,,bubbling juicy pot of braised beef is living.,Okay, so she's fixing our fire pot.,She adds in some pak boong,which is the morning glory,,then I got it with everything,so that's gonna be mixed with the organs.,There's some lung and liver and tripe in there.,This over here, Greg, is the (speaks Thai),that is the braised beef.,Oh, and this is the tendon.,Oh, those lumpy, beautiful, jiggly bits.,This is the intestines.,It smells so good. (laughs),So she's going to fish out a selection of the beef,and put it into the fire pot.,Oh, and then final step is that garlic.,I'm extremely hungry now.,My mouth juices are flowing.,(Mark speaks Thai),He's grabbing some of the charcoal,that's going to go in our fire pot.,Oh, can you see the blower over there?,That's going to blow it from the bottom,so that it heats the charcoal even hotter,so flame comes out the top.,Yes. (laughs),Greg, you gotta get yourself on camera saying that, man.,- It's the most beautiful thing I've ever seen.,Look, I'm crying.,(Mark laughs),(uplifting orchestral music),(funky upbeat pop music),(speaks Thai),- And here it is.,This is one of my favorite dishes in Bangkok.,(speaks Thai),So that's the braised beef,,but it is the (speaks Thai),,which is the fire pot of braised beef.,It's a beautiful thing,,one of the most beautiful things in the world.,You can just see that garlic,,whole cloves of garlic floating around there.,Here's the cilantro roots.,I gotta just taste that broth first.,Oh wow.,That is unbelievable.,It's so fragrant.,You can taste the garlic in there,,you taste all those Chinese spices,,the star anise, the cinnamon.,Oh, that's ultimate umami.,But now I gotta mix my sauce.,Okay, so what you do for your sauce,,(speaks Thai) which is dry chili flakes,,go in,,this is vinegar, chili vinegar.,But I might hit that with just a little bit of fish sauce,just to bump up the flavor.,Let's try to get one of those good--,oh, for my first bite of beef,you can see everything is in here,from the tendon to the tripe to the meatballs.,I'm going to get one of those pieces of braised beef,on this first bite, though.,So fish that out,,and actually I will dip it into the sauce,,just let that kind of scoop up beef.,Oh man.,It's so soft and tender.,Oh, it's so good.,And then you chase that with rice.,The owner just walked in,and gave us a whole plate of tendon.,Tendon, this is one of the prized pieces.,It's not fat, this is all tendon,,just jiggly chunks of beautifulness.,I got to have a bite of that immediately.,Just let that soak in there.,Wow, tendon.,Wow.,Greg, you gotta taste that, man.,- I'm ready.,- That melts in your mouth.,It just slides down.,You don't even need to chew.,(Mark laughs),- That tendon, man.,- Have a slice.,(Mark speaks Thai),Right, right?,It's so good.,- This is one of my favorite dishes to eat in Bangkok,,one of my top Thai foods.,But we have a lot more to eat today,,so let's move on to the next dish.,The next dish that we're eating is called pad krapow,and it's one of the best Thai dishes.,It's a dish that everybody loves.,It's one of those dishes,that you would be very happy to eat,every day of your life,and the spot that we're going to,,it's right across the street.,Let's go.,(jazzy upbeat music),And they have a seating section right here on the corner,,but we're going to go talk to Lun,,who is the (speaks Thai) who's making it.,(speaks Thai),Oh, here goes in the minced pork.,And that is a generous amount of oil,,or lard, that goes in there.,He actually shallow fries that,but I ordered a dish called (speaks Thai).,So it is minced pork stir-fried with h

After seeing the first section, I believe you have a general understanding of thai dishes

Continue the next second section about thai dishes

Insane THAI FOOD!! Unbelievable Cooking Skills in Khao Lak, Thailand! 🇹🇭 สุดยอดอาหารใต้

Insane THAI FOOD!! Unbelievable Cooking Skills in Khao Lak, Thailand! 🇹🇭 สุดยอดอาหารใต้

- Hey everyone, hope you're having an amazing day.,It's Mark Wiens.,I'm in the southern Thailand province,of Phang Nga, right in Khao Lak.,And one of the restaurants,that I was most looking forward to visiting,,well being here is a restaurant called Khrua Luang Then.,They specialize but they take it,to a next level Southern Thai Phang Nga food,,and so we're gonna eat all of their specialties.,Hopefully, I think they're really cool.,We're gonna have a chance to see them cooking.,We're gonna have a Southern Thailand food feast.,In this video, I'm gonna share,all of the amazing Southern Thai food with you.,(upbeat music),We just arrived immediately right as they opened,and already I just love the look of this place.,It's so beautiful.,It's like a barefoot beach kind of place.,You could definitely be eating with no shoes on here.,There's sand.,Some of the tables are actually in the sand,and there's just tables kind of around under these shelters.,But the coolest thing about the restaurant so far,,just the appearance of the restaurant is this massive tree,,which I love that they kept the tree.,It's kind of shading,,it's kind of sheltering the entire restaurant.,There's like vines, there's greenery all around.,It's beautiful giant wood tables and some bamboo tables.,I love it here before we even taste the food.,- (speaking in foreign language),- It's just such a cool place,and we're just talking with her now trying,to make our order trying,to get some of the specialty dishes here.,But another cool thing about this restaurant is that it was,in the Michelin Guide 2020 for Phang Nga in Thailand.,- (speaking in foreign language),- (speaking in foreign language),- (speaking in foreign language),- (speaking in foreign language),- That should be sufficient.,We ordered eight different dishes, eight dishes for us.,But there's so many cool things on your menu.,There's so many unique dishes.,There are some ingredients in some seafoods,that I haven't tried before elsewhere,in other parts of southern Thailand.,And yeah, they're just so cool already.,We're going into the kitchen to watch Ping Ken,as he starts to cook.,(upbeat music),So he is first making (speaks in foreign language).,So awesome.,Chef Ken,,and this one is called (speaking in foreign language),,it's a minced meat curry.,So he first sizzled down that curry paste.,The aroma, unbelievable.,Oh yeah, you can smell that.,He charred that curry paste and put in the minced meat,and he's just searing that over fire.,In Thai it's called (speaking in foreign language).,It's like a dry fry.,It's like a dry curry.,- (speaking in foreign language),Because we're the first ones here today,,they're just getting started on all of our dishes,all at once across the entire assembly line.,She just made our (speaks in foreign language),,which is an omelet with ant eggs in it,and the entire ant as well.,That's one of the greatest omelets you can get.,And now, there's some, literally some ingredients,I've never seen before.,One of them is called (speaks in foreign language).,I think it's a type of octopus or squid,,but locally from this area,and then the other main dish that we're going,to get is called (speaking in foreign language).,I've never seen that before.,It's a black type of gray.,That is amazing.,And he's also searing off that curry taste.,Well, too many things going on.,I'm just confused and happy,and sweating and the aromas are (laughs).,(speaking in foreign language),(upbeat music),The black stew and curry,,he sliced up some (speaks in foreign language),and then stuck it into the curry.,And again his style,,his style,,in a pot,,just holds in the juices,,holds in that curry paste.,The aromas of the shrimp paste,and the (speaking in foreign language),and it's unbelievable.,And this one is a (speaks in foreign language).,- (speaking in foreign language),- I'm just flying around the kitchen.,They're just flying around the kitchen .,Three stations going on,but I'm loving his hot cooking style,for the next dish (speaking in foreign language).,It's one of the ultimate dishes of Southern Thailand,but we're getting it with (speaking in foreign language),which is catfish, sea catfish,,and for his (speaking in foreign language),he added in a massive spoon,of the (speaking in foreign language),which is the orange curry paste used,for this with lots of turmeric in it.,And he added in like a heaping spoon,of shrimp paste as well,and that shrimp paste,,you can see the quality of it,,you can see the chunkiness of it.,And that smells incredible.,The orangeness that's just bubbling and fire is raging.,The aromas are out of control.,My mouth juices.,Saliva is becoming uncontrollable on my tongue.,(upbeat music),- (speaking in foreign language),- And then my favorite vegetable,to go in (speaking in foreign language).,It's called pond dip,,which here they call (speaks in foreign language),which is the taro stems growing out.,They're so you can even see like the bubbliness of them.,You can see th

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Continue the next third section about thai dishes

How to Make Authentic Pad Thai in 5 Mins! + Pad Thai Sauce Recipe

How to Make Authentic Pad Thai in 5 Mins! + Pad Thai Sauce Recipe

Sawaddee ka! welcome to hot thai kitchen so  if you've ever made pad thai at home before  ,you probably realize it's not the quickest thing  to make there's a lot of ingredients to prep  ,but today i'm going to show you how you can  prepare yourself so that comes tuesday night  ,you can have pad thai for the family in  less than 30 minutes or even 10 minutes  ,if you do your homework right all right let's  get started so depending on how fast you want  ,the actual cooking to go there are different  levels of preparedness but the one non-negotiable  ,thing that you have to have in advance is the  sauce and i'm actually going to show you how to  ,make a sauce in bulk in a large volume so you'll  have it for eight servings all right starting with  ,a pot so i'm going to saute our garlic and  shallots in some oil and this will cut down quite  ,a bit of time because we're not sauteing garlic  and shallots on the day lots of shallots going in,i forgot to chop the garlic so while this is  going on low heat i'm gonna chop the garlic which  ,you should do before part of the lesson here is to  make sure you're prepared before you start cooking  ,which is exactly what we are not doing into the  pot now i'm just gonna let this cook until it's  ,nice and soft and translucent you can get a little  bit of caramelization on the shallots if you like  ,and this will take about five to eight minutes  because it's a lot of stuff going on here  ,but this is going to save you time on the day,okay so now i'm wilted and translucent well not  me the shallots and i'm gonna just take this out  ,of the pot for now and get most things out okay  i'm returning this to the stove and palm sugar  ,is going in first don't worry about all the brown  bits that's all good caramelized flavor and i'm  ,going to let this dissolve and if you want you can  let it caramelize a little bit for a richer flavor,and i'm just scraping the bottom of the  pot as i go because there was some bits of  ,garlic and shallots stuck and i'm gonna keep  them heat on sort of medium medium low just so it  ,doesn't like caramelize too quickly and catch me  off guard nice so you see how my sugar is starting  ,to brown in certain spots it's not all melted  that's okay but i'm getting some caramelization  ,of the sugar i don't want to push it too far and  get a burnt flavor so i'm actually happy with  ,this i'm going to stop the cooking by turning  off the heat and then goes in with tamarind,totally normal don't panic,it'll settle itself down  ,okay now that it's settled and i just turn it  off so it's not so aggressive i'm going to turn  ,the heat back on to help the rest of the sugar  dissolve and now go in with my fish sauce and  ,the reason i go in with the tamarind paste first  before the fish sauce if you pat the fish sauce  ,first it'll just perfume the room with fish sauce  evaporation a note about tamarind there is a range  ,i'm going to give you in the recipe you might  need a cup you might need three quarters of a cup  ,because every tamarind every brand every  batch if you make it yourself or you buy it  ,they vary significantly in how sour it is so  what i would suggest you do is give it a taste,and if it makes you pucker three quarters of a  cup is probably fine if it doesn't add a little  ,bit more you can always air on the side of less  and add to your final dish to be safe now at this  ,point i'm just going to wait until all the most of  the sugar is dissolved don't worry about all it'll  ,eventually dissolve okay so i'm pretty much there  i'm going to add my shallots and garlic back in,and that's pretty much it that's our sauce the  absolutely most important thing that you want to  ,do is you want to measure the volume of this sauce  you want to get a volume so that you know how much  ,sauce you need per serving because depending  on how much garlic or shallots you add how much  ,tamarind you add you're going to end  up with a little bit of a different  ,volume right this is for eight servings  so we're gonna measure and divide by eight,exactly two cups and then very important is  you're gonna tape on your container quarter  ,of a cup of sauce per serving that's very  important because you will not remember  ,when you go to cook it and then also add on  that note add one and a half tablespoons of  ,water per serving and that's it that's our  sauce that alone will save you a ton of time  ,so you've got the sauce you're now at level one of  the preparedness scale to take it up to level two  ,you wanna have your noodles soaked in advance  because in room temp the noodles take about an  ,hour but what you can do is let them soak take  them out drain them and put them in the container  ,in the fridge and they'll last like that for  at least three days probably four is okay i've  ,never gone that far but it can be something you  do on the weekend then you have it for the week  ,if you want some emergency noodle soaking check  out the blog i'll write more detail

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6 Thai Dinners You Can Make At Home | Quarantine Cooking | #StayHome #WithMe | Marion's Kitchen

6 Thai Dinners You Can Make At Home | Quarantine Cooking | #StayHome #WithMe | Marion's Kitchen

so my ultimate Thai beef salad,this one comes straight from my mum's,recipe book this is a childhood favorite,of mine I can't wait to show you guys,how to make it so there are a couple of,really key things that we need to get,right to get this Thai beef salad like,perfection so first of all we're gonna,start off with the marinade and a,dressing so I'm using some palm sugar,here now this is a really firm palm,sugar generally the type of palm sugar,that you get outside of Thailand and it,just requires a little bit of shaving so,shaving a palm sugar like this helps it,to dissolve more easily in the marinade,and the dressing okay so I just want a,little bit of that sugar for my marinade,and the rest I'm going to set aside for,later for the dressing now I want some,fish sauce as well,now this marinade is where I go a little,bit from my family recipe my mom would,just straight-out grill the steak I like,to add this little extra steps and then,add a little bit of black pepper as well,I'm using ribeye steak or also called,Scotch Phillips steak today but you,could use any kind of cut of steak that,you prefer,now this steak goes in there and guys,this is an intense marinade that fish,sauce is strong and pungent and I don't,need that sugar to work it's magic for,very long so it's only needs a couple of,minutes so while that beef is marinating,I'll do my dressing now dressing is very,simple we take the palm sugar that we,shaved off area now if palm sugar is not,something you can find locally you could,use a light brown sugar or even just,some regular white sugar would be fine I,can't we want again some fish sauce and,then some lime juice and I'm just sort,of squishing down on it a little just to,release all those juices inside okay so,it just mix that through and just squish,the palm sugar with the back of your,spoon just to help it keep dissolving as,it sits here on the bench top as well,now time to get the steaks cooking sort,of just heating up my pan add a little,bit of oil and now time for that magic,moment when,meet pen so I'm gonna leave this first,side on front of high heat so we can get,something really good color going okay,that's something really good and see her,just that little bit of sugars really,helped us get that beautiful caramelized,Asian on the outside of that steak now,it's time to pop - which is where we try,to cook the meat through evenly through,the center so we're trying to keep down,and what I'm looking for kind of,especially you would feel when you push,down on that part of your palm and I'm,just gonna keep turning and flipping,every so often and so I can feel that,move now that's gonna be a nice,medium-rare so I'll take that off and,I'm gonna let that rest for a good 5 to,10 minutes in the meantime we think it,has solid ingredients ready it's a first,up we just want a small onion cut into,thin wedges and we want it tomorrow so,when I was little my mom used to use,cherry tomatoes as well so you could,totally use those same cucumber now I,like to take the seeds out for this one,because the seeds tend to make the salad,a little watery so at first I like to,chop my cucumber into irregular little,pieces and now for the herbs so this is,one of the things that I just love about,tire salads the herbs and not some,little garnish that goes on top the,herbs form part of the salad they're,like another vegetables so don't be shy,with the herbs and I've got some,coriander than using and I love to use,the stems as well so I'm chopping those,up along with the waves and some spring,onion as well and now the major herb,flavor that is salad is mint so I'm,gonna pick off some nice leaves those,and then some chilies so I'm using this,large red chili which really has more of,a capsicum flavor and now our beef has,had ample time to be relaxed and I want,to slice this as fine as thin as you can,get it because the lime juice and the,dressing will continue cooking and,soaking into the meat as well,okay so we just add our beef into the,rest of our ingredients just give that,dressing one final stir you can see that,that time sugar is disolved nice in,there and then start spooning that over,now I like to go with about half of the,dressing first and then just give this a,little mix and see where we're at and,now for the part where things get really,pretty in that bowl okay and now it's,time to eat look at that look at all,those colors beautiful steak and,traditionally you would serve this with,some rice on the side but it's totally,up to you guys,this one is a restaurant classic but boy,do I have an epic recipe for you guys to,make at home sweet tangy glossy sauce,beautiful toasty cashews this is my Thai,cashew chicken,so cashew chicken is one of those dishes,that's sort of like sweet and sour there,are so many different versions so many,different variations of how sweet how,sour all the different things well this,one is my version so I hope you enjoy it,mine is probably more on the slightly,tangy not so sweet side and be

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🥭 Benefits Of Eating Thai Food | Living In Thailand | Best Thai Dishes

🥭 Benefits Of Eating Thai Food | Living In Thailand | Best Thai Dishes

foreign,the benefits of eating Thai food,eating Thai food is one of life's must,try activities,Thai food is so popular around the world,in this video we discuss what are the,benefits of eating Thai food,enjoy your culinary journey through,Thailand knowing that it not only tastes,fantastic but has many benefits to your,health,what are the positive benefits of Thai,food,Thai food is known for its bold and,flavorful taste which is often achieved,by using a combination of herbs and,spices,many of the herbs and spices used in,Thai cooking have potential health,benefits,for example,lemongrass which is often used in Tom,Yum gum spicy shrimp soup and guidan red,curry has been shown to have,anti-inflammatory and antioxidant,effects,Chili Peppers which are frequently used,to add heat to Thai Dishes contain,capsaicin which may have pain relieving,and Metabolism boosting effects,turmeric a spice commonly used in Muscle,Man Curry and other Thai Dishes is a,natural anti-inflammatory and has been,shown to have potential health benefits,including reducing the risk of heart,disease and certain types of cancer,coconut milk which is often used in Thai,curry dishes and desserts is a good,source of healthy fats called medium,chain triglycerides MCTS,MCTS may have a number of health,benefits including improving insulin,sensitivity and aiding in weight loss,these dishes are just a small sampling,of the many delicious meals that,Thailand has to offer,there are many Regional variations and,Specialty dishes that you can try as,well,so here are 10 popular meals that you,might enjoy while in Thailand,Tom young spicy shrimp soup,spicy green papaya salad,gang dang red curry,Pad Thai Thai style fried noodles,cow fat Thai fried rice,masaman Curry,Khao SOI Northern Thai curry noodle soup,moo ping grilled pork skewers,guy Todd Fried Chicken,on Croc Thai coconut pudding,it's important to note that as with many,type of food it's important to enjoy,Thai Dishes in moderation as part of a,balanced diet,feeling hungry,well get on a plane and head to Thailand,for some delicious food

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The BEST THAI FOOD You MUST Try In 2023 (Travel Guide)

The BEST THAI FOOD You MUST Try In 2023 (Travel Guide)

إذا كنت قادمًا إلى تايلاند بعد الوباء وكنت تبحث عن قائمة بالأطعمة التايلاندية اللذيذة,لتجربتها في رحلتك القادمة هنا ، فهذا هو الفيديو الذي تشاهده ، وقد قمت,للتو بزيارة كل مقاطعة على حدة في هذا بلد جميل ، وبذلك جربت,الكثير من الأطعمة اللذيذة لأن هناك الكثير من الأطعمة التايلاندية بخلاف الكاري الأخضر واللوحة التايلاندية ،,وهناك الكثير من تنوع الطهي في هذا البلد من الشمال,إلى الجنوب إلى إيسان إلى عاصمة الطعام في العالم في بانكوك ، دعنا نلقي,نظرة على أفضل 10 أطعمة لتجربتها عندما تأتي إلى تايلاند في رحلتك القادمة,، هذا في الواقع الجزء الرابع من سلسلة مكونة من خمسة أجزاء حول أفضل ما في,تايلاند ، لدي مقاطع فيديو حول أفضل الجزر وأفضل الشواطئ أفضل المعابد,وأفضل المقاطعات ، لذلك ستجد كل مقاطع الفيديو هذه في التعليقات وفي الوصف,أدناه ، ونأمل أن تكون مقاطع الفيديو هذه دليلك للمجيء إلى تايلاند في عام 2022 وما بعده ،,لذا فإن حساء تونغ كا غاي أو حساء جوز الهند بالدجاج هو طبق أنك سوف s في جميع أنحاء تايلاند ،,يبدو الأمر غريبًا بعض الشيء ، يبدو وكأنه وعاء من الحليب به بعض القطع الصغيرة ،,لكن يا إلهي ، ما هي الوجبة اللذيذة التي عادة ما تكون وصفات توم كاغاي تتضمن,حليب جوز الهند الخولنجان الذي يشبه في الأساس نسخة من الزنجبيل ولكنه أقل توابلًا من أوراق,الليمون الكافيرية والفلفل الحار والكزبرة التايلاندية والفطر ، وبعد ذلك يمكنك الاختيار بين سمك الدجاج أو,لحم الخنزير في بعض الأحيان ، يمكنك إضافة رقائق الفلفل الحار الطازج وعصر الليمون إذا كنت تريده أكثر حارة ولكني,أعتقد فقط أن هذا الطبق هو بالنسبة لأولئك الأشخاص الذين لا يرغبون في تناول طبق حار,، هناك القليل من النشاط بالطبع ولكنه لا شيء مقارنة ببعض الأطعمة الأخرى التي,يمكنك الحصول عليها هنا في تايلاند ، والمضحك أيضًا هو الكثير من الأشياء الموجودة في هذا الحساء غير,صالح للأكل ، هناك عشبة الليمون الخام ، وهناك الخولنجان الخام ، والزنجبيل الذي تحدثنا عنه ، وقطع صغيرة وبوب أخرى,هناك لا يمكنك تناولها هناك من أجل النكهة ، فهي موجودة هناك من أجل الجماليات ، ستجد,هذا عندما تعال إلى ال ailand ، ليس كل شيء على طبقك صالحًا للأكل كما هو الحال في الغرب,، فهناك الكثير من الكاري في تايلاند ، أخضر ، أحمر ، أصفر ، برتقالي ، لكن لا تفوت فرصتك,لتجربة Masaman من وسط تايلاند ، هذا الطبق يجلب تقنيات الطبخ من بلاد,فارس القديمة مع الأعشاب التايلاندية التقليدية والتوابل عادة ما يضعون عجينة الكاري في مقلاة,ويقليها بكريمة جوز الهند ثم يضيفون البروتين المفضل لدي هو إما,دجاج أو لحم بقري مسامان ، ربما لن تجد أنواعًا من السمك أو لحم الخنزير من هذا الطبق,ولكنك يمكنك العثور على نباتي بالمناسبة إذا كنت تبحث عن خيارات نباتية أو نباتية,لجميع هذه الأطباق ، فمن المحتمل أنك تحتاج فقط إلى معرفة كيفية طلب ذلك,وفي وصف هذا الفيديو ستجد الكلمات التايلاندية التي تحتاجها لتعلم كيفية طلب,هذه الأطباق نباتي أو نباتي ماسمان يحتوي أيضًا على القليل من صلصة السمك وبعض الملح,وبعض معجون التمر الهندي والكثير من حليب جوز الهند وقليل من الفول السوداني وستجد على الأرجح,بعضًا الكثير من البطاطس والجزر مختلطة بشكل خاص إذا كانت عجة ماسامان,التايلاندية سلطعون جيدة على الطريقة الجنوبية هي بعض من أكثر الطرق اللذيذة لبدء يومك هنا في تايلاند,، لا يعتقد بعض الناس أن لحم السلطعون والبيض يجتمعان معًا ولكنهم يفعلون ذلك نظرًا لأن لديك,بيضًا رقيقًا مع لحم السلطعون الطازج الرقيق ، فهي طريقة رائعة لبدء يومك بوجبة فطور رائعة ، ولكنك,ستجدها أيضًا في مطاعم جيدة بجانب البحر وهي طبق جانبي جيد يمكنك تناوله جنبًا إلى جنب مع,أطباق المأكولات البحرية الأخرى مثل القريدس و من الواضح أن عجة الكاري التايلاندية رقيق جدًا وهي,مثالية جدًا بغض النظر عن المكان الذي تذهب إليه في بانكوك سواء,كانت 20 باهت على جانب الطريق أو في مطعم فاخر مثل هذا,في رأيي ، تقدم تايلاند المأكولات البحرية أفضل من أي بلد آخر في جنوب شرق آسيا,وواحد من أكثر الأطباق التي لا تنسى وفريدة من نوعها التي جربتها في رحلاتي هذا العام كان خارج,بانكوك مباشرة ، كان لدي روبيان بركان قدموه هذه القريدس اللذيذ في مقلاة معدنية على شكل بركان أشعلوه,وأضرموا فيه النار. القريدس اللذيذ المقدد وكان حقًا,حارًا للغاية ولذيذ للغاية وفريدًا جدًا ، إنه حار جدًا بلمسة ، لكنهم أعطوني قطعة قماش صغيرة,وتحت قريدس ضخم آخر رائع حقًا ، نعم ، يمكنك أن تشم رائحة,هذا السحر وتطلق النار ما هي وسيلة للتحايل ولكن يا لها من تجربة رائعة حقًا ،,إن هذه القائمة تجعلني أشعر بالجوع حقًا ، ولكن قبل أن ننتقل إلى المرحلة التالية ، كلمة سريعة من,الجهة الراعية لحالة الفيديو كالي هذه ، إذا كنت ستذهب إلى مكان استوائي هذا الصيف ، فأنت ذاهب,إذا كنت ترغب في التحقق من حالة كالي ، فإن حقائب هواتفهم تأتي في مجموعة من الألوان والأحجام وستشعر,براحة البال لأنه ليس فقط حافظة كالي مقاومة للماء تمامًا ولكن إذا قمت بإسقاطها,فإنها تطفو حتى تتمكن من حفظ هاتفك الثمين وإذا كنت تتطلع إلى خفض التكاليف ، فأنت لست بحاجة,إلى الخروج وإنفاق 300 على gopro لأنه بالنسبة لـ 30 ، فإن حقيبة cali ستحمي هاتفك,وفي الوقت الحاضر ، دعونا نواجه الأمر ، تتمتع الهواتف بكاميرات رائعة بشكل صحيح وإذا كنت تستخدم الكود الخاص بي في,الخروج تحصل عليه 20 خصمًا إضافيًا شكرًا لك على cali case لرعاية هذا الفيديو,رقم ستة مصطلح واسع لكننا نتحدث عن طعام isan يتأثر طعام isan بشدة,بمطبخ laos and kamir وهو أحد أكثر النكهات إثارة للجدل,وهو السمك المخمر إنه عنصر مميز في معظم الأطعمة التايلندية ، وهو,مختلف ، إنه المكافئ التايلاندي للجبن الأزرق بالنسبة لنا في الغرب ، بعض الناس,يحبونه تمامًا وبعض الناس يكرهونه تمامًا إذا كنت لا تريد نكهة بلاه بلاه ،,يرجى تذكر هذا قول كوب بلاه بلاه الخاص بي مما يعني من فضلك لا 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Top 10 yummy central Thai dishes!! | This is Thailand

Top 10 yummy central Thai dishes!! | This is Thailand

so receive requests to recommend thai,food from the central regions there are,a variety of dishes in the central area,of thailand since the center is the main,connecting area to other regions and it,also hosts the capital city where the,king and his royal family live so there,is plenty of culture and history in,these regions i would be able to,recommend all the popular central thai,dishes but today i will give you the top,10 dishes you must try when you are in,thailand,this list is actually a collection of,recommended dishes that came from the,world i did with our thai friends at the,tiger,the first is that i guess everyone,already knows pat graph patra pow or,spicy basil is a mince meat dish that is,mixed in with basil you can select,whatever meat you like in it however,depends on how fancy the restaurant is,some restaurants might only have chicken,pork or beef as an option but,technically any meat can go into a,patkara pow for example squid fish and,shrimp are common by grandpa meat,options this dish comes with basil,red bell peppers green beans garlic and,finger peppers,it is even more perfect when you top the,dish with kai dao or fried egg in thai,spicy brazil over rice is considered,comfort food for thai people it is very,easy to find this menu in any thai steak,food stand or at the restaurant,pakra pow most likely originated during,the reign of king rama 7 chinese people,who live in bangkok back then create it,by adapting from its original chinese,taste to type 1,using thai ingredients such as basil,chili and fish sauce,the next one is gen kiawan,genki 1 or thai green curry is another,of our most popular thai dishes which i,have previously recommended in the,previous two minutes thailand sections,before,it is a central thai dish but there are,no records of its origin it can be,assumed that green curry was likely to,occur during 1909 to 1926 during the,reign of king rama 6 to 7.,the main protein used in this dish is,often look in black eye,chicken pork and beef,all the ingredients in the dish consists,of coconut milk green curry plants palm,sugar and fish salts thai eggplant,pure gin cafe lime leaves and busy,leaves thai people love to serve this,with slim rice or traditional thai rice,noodles known as kanong tea,the third is tom yum tom yum is also the,popular dish with god creature in the,previous two minutes thailand section,before as well,everyone mostly knows it as tom yum,which has shrimp in this dish,but older popular means thai people also,used to cook for this dish,we have two types of tom yum the,original one is clay soup or nam sai but,if you want to cook them yum num kong,just add coconut milk or evaporated milk,into the soup the first record of tom,yum in thailand was found in an 1888,document from the reign of king rama 5.,the next one is tongkakai,it looks like a curry with coconut milk,it is usually cooked with chicken and,mushrooms,the curry has a cloudy white color,there are various herbs similar to tom,yum such as galangal kaffir kavalam,leaves,lemon glass lime chili and this topped,with coriander it has a sour salty and,oily taste some historians assume that,is what adjusts from tom yum but it has,a more milky and smooth taste,the fifth is dang cave whole,gang table is a type of bread curry and,it has coconut milk morning garlic and,pork belly as ingredients,it is a traditional central region dish,black table fish was asked as a salt of,meat but nowadays it's more popular to,put pork belly instead it occurred in a,record of king rama too the taste has a,perfect balance of sourness from the,tamarind juice and this also a bit salty,with a hint of sweetness it also has a,unique scent from the kefalam leaves,used in the dish as well this is a,delicious dish you should not mix but it,might be a bit hard to find these days,the sixth is gengson,this is a sour soup mixed with,vegetables it is called gen song some in,thai means sour in the old thai language,the most popular meats that are used in,these particular soups are fish and,shrimp we add various vegetables to the,soup such as morning garlic cauliflower,raw papaya chinese cabbage and more,so sometimes we call it canson pakuru,and pakurum in thai means mixed,vegetables we also eat it with chia om,kai,which is an omelette with senegalea,pannada,sometimes we combine it into the dish,will absorb the soup and the taste will,be more delicious we have gang some in,salt and side too but some thai people,before calling it ganglion because the,color is yellow,lean in thai means yellow because they,add turmeric into the mix the southern,dish is much more spicy than the central,style,the next one is,was mentioned for the first time during,the reign of king rama 5 in 1907,the real royal recipe must always have,real fit but it was removed for easier,preparation takography is a dish that,incorporates rice from a bottom of the,pot or overnight rice with shrimp paste,the dish is served with,gung hang hot gun todd,prick tart or pikkhan,kaijo,naohan,and

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