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Greetings from your new friend from Indonesia🙋🏻♀️ I'm enjoying your video and feeling hungry right now 😋😋😋 your garlic mashed potato looks really delicious. I would love to try & make it! Thank you for this great video dear Friend👍👍 May God give you health & bless you abundantly always🪻🌷🌻
Your way com cooking Tomyum sucks. If you don’t really know how to do that, don’t show or made RU-vid teaching people the wrong way. I can tell you that it mostly wrong.
Chicken feet are high in collagen. The collagen content may prevent bone loss, help relieve joint pain, rejuvenating your skin, healthy nails, and so many more! Tom Yum with chicken feet is both healthy and yummy🌶 Tips for super flavorful Tom Yum: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lORJpQAp1Hk.html Tom Yum Gai (Chicken Tom Yum): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-khseP-mbTVs.html Tom Yum Talay (Seafood Tom Yum): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9JRT8JdQx4M.html Vegan Tom Yum: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SPYVXD__-vs.html
Thank you for your comment. Trying to make it easy to follow for those who never make Thai curry before. You could use playback speed of 1.5x or faster to reduce the watch time.
Yes…The main reason I usually remove the seeds because I want to get the beautiful reddish color from the chillies, but not to make the curry becomes too spicy.
Thai Red Curry with Salmon Servings:4 Ingredients: 4 Salmon fillets (125 g each) 400 ml coconut milk ½ cup water 1 tablespoon sugar 2 tablespoon vegetable oil 1 tablespoon Thai red curry paste 2 large garlic cloves 3 shallots 2 stalks lemongrass (use the bottom half of the stalk only) 1 young galangal 8 kaffir lime leaves 1 tbs Thai fish sauce (NOT fish oil. There was a typo error on 6:22 ) 3 large chilies, seedless 3 small red chilies Salt Pepper Recommended: Served with jasmine rice Garnish with Thai basil and red chilies
Written Recipe: Tom Yum Goong (Thai Tom Yum Soup with Shrimp) (The recipe can also be found under the video description) Servings: 4 Ingredients: ½ kg of fresh shrimp, skinless 5 shallots, medium size 5 cloves of garlic 4 large red chilies, remove the seeds 4 red Thai chilies 2 galangal, thinly sliced 4 lemongrass stalks, cut into 4 cm of length 6 fresh kaffir lime leaves, torn 2 tomatoes, cut into small dice 2 cups straw mushroom or oyster mushroom, cut into large pieces 2 cups champignon mushrooms, cut into 4 pieces 1 cup enoki mushrooms ½ cup of fresh coriander leaves, washed and coarsely chopped 1 teaspoon sugar 1 tablespoon tamarind, soaked in 1/3 cup hot water 2 tablespoons of fresh lime juice 1 tablespoon Namprik Pao (Thai chili paste) 1 teaspoon vegetable oil 1 Tablespoon evaporated milk or coconut milk 1 teaspoon Thai fish sauce salt and pepper (to taste) Optional: 4 large prawns with shells for garnish Cooking Instructions: 1. Cut large red chilies and remove the seeds, cut the lemongrass into 4 cm long pieces, thinly slice the galangal. 2. Put the garlic, shallots, large seedless red chilies, red Thai chilies, and vegetable oil into a blender. Blend them until smooth. 3. In a medium-sized soup pot, heat the vegetable oil. Add all the ingredients mixed in step #2. Sautee the ingredients until fragrant. 4. Add galangal, lemongrass, lime leaves, and Namprik Pao. Sautee again about 3 minutes. 5. Add the broth. Boil on low heat for 10 minutes. 6. Add the mushrooms and tamarind water, and simmer for about 7 minutes. 7. Add salt, pepper, and lime juice. 8. Add shrimp and cook them for 1 minute. 9. Remove from the stove and transfer to a plate. 10. Sprinkle with tomatoes and cilantro (chopped into small pieces). 11. Optional: garnish with crusty, sautéed large prawns. 12. Serve the soup while it is still hot. Shrimp Broth/Stock 1 cup shrimp heads 1 cup shrimp shells 1 liter of water Cooking Instructions 1. Heat a saucepan and add a little vegetable oil. 2. Sautee the shrimp heads and shells until the color is bright red/cooked. 3. Add water, boil over low heat for 45 minutes, and strain.
