Dear all lovely friends and colleagues from around the world, I finally got opportunity to creating my RU-vid channel to share with all of you my cooking and baking creation from Bangkok Thailand 🇹🇭
I just ate this dish and it was delicious. However I’d like to understand if you are meant to eat the crab, which is still in its shell? Do you eat the whole lot including the shell? Do you crush the shell with your teeth and suck out the crab meat? Or do you leave the crab as its flavour was already imparted to the salad?
Pad Kra pow is my husbands favorite!!! He always orders this no matter what thai place we go eat at. I on the other hand am the adventurer and will usually pic 2 options and ask the server what would they choose or what is their favorite dish.
Beautiful recipe, thankyou for taking the time out to make a video in how to make from scratch. My youngest daughter loves prawn Hargow, we usually always buy but l think l will give its try to make my own. ❤🇦🇺
I did mine and added jalapenos!! Sooo delicious. Wondering, you always proof in a cooler with ice pack is that because the temps are so high where you are?
@@BimMilsom I don't blame you! I made cheddar jalapeño bagels last night and ate one before bed! I was wondering for items made with cheese do they need to be refrigerated after cooked or is the cheese okay once it's been cooked?
Hi Bim im new to sourdough and had been enjoying your FB posts. My question is, can I bake sourdough in a 350F oven? my home oven only reaches this maximum temperature. Thank you for sharing your skills with us 🌻
Thank you! I used 760 but got worried when my dough was very sticky. I added a bit more flour. I did the s and f and it’s in the refrigerator until tomorrow. I can’t wait to make them tomorrow!!!
I just read your comment. I had this problem too because I’m new to sourdough and because I was using Aldi strong white Bread flour in the UK for practice and failed several times I realised that it’s the flour problem as it was a low protein at 11.5g. It was so wet and unmanageable. Today I have just started using a new bread flour which has 13g of protein instead. And what a difference it made! If I was to go back to Aldi Bread flour again to make any sourdough I would start at 60% hydration. Instead of this recipe which is 85% I think.
This is very high level up, it requires more practice, if you want to try just add about 75% hydration, it will be more easy for you to handle as a newbie
Love watching your videos have a MasterChef in breadmaking and everything you make. Was the ray flour that you first put in? And bread flour in Australia is roughly 11 to 12 percent protein still okay? Thanks 🙏🏻🌹♥️
@@giselsilva Most of the time normal over is to big and when you want to bake the toppings the bottom is not cooked enough, this way gives you a nice crust and cook well.
