Try tasting the spice mix before applying to the steak, also could be that you were a little heavy-handed with the fish sauce at the end. Steak usually is quite difficult to oversalt
Filo in Sydney here - I only learnt about velveting after seeing it from the Chinese cooks here and boy is it the best ever. Most Asian stir-frys really benefit from this technique.
This randomly popped up in my feed, and boy and I glad it dd! Definitely going to try them out......once I get over my fear of handling raw chicken meat
Only sad part about these dishes, is that my family isn't asian, so most of these sauces aren't are home, and even if I buy them they will be rarely used... sadge.
Don't worry about adobo and don't listen to Filipinos that complain, there is 100s of recipes in each region/province, no adobo recipe is the same. Some recipes are with pineapple, turmeric, ginger, coconut milk, no soy sauce, coconut vinegar and salt only, dry adobo, watery adobo, fried, bbq, etc. Adobo in it's origins before any colonisation is just raw meat in coconut vinegar and salt to preserve it and cooked dry or in its own liquid. Be creative with the concept.
Hello, Patrick! I just wondered whether you might need an editor for short form videos like Instagram Reels, TikToks, RU-vid Shorts. I’d love to stage in your team. I’m really passionate about cooking and I want to strive in that sphere, that’s why I’ll try my best to do anything possible in order to improve the quality of content. I’m open to learning and trying new things. So please tell me what you think, and thanks for everything. I love your videos!
hey! appreciate you reaching out, unfortunately I'm not at the point where I have enough work or capital to hire an editor. If I ever do, I"ll be sure to reach out
Awesome vid, incorporating real cooking techniques into your relatively short video and providing recipes is really impressive. Inspired me to not be so lazy and remember how easy it can be haha. Cooking youtube needs more of you!
Ive been looking for asian style muscle building dishes and I loved these! Can you please do some meal prep videos pleaase? Like one or two pan meals high on protein and the best way to freeze dishes with gohan for example? Thank you and congrats on the channel!
Hi love you video. But I don't think what you're using is kapao. I guess it's Horapa (thai basil). The flavor and scent are entirely different. Kapao, I believe, is holy basil. It adds peppery taste to the dish. Pad kapao is considered to be hot and spicy. Thai basil is more sweet when you sauté thai basil with pork, it's called Pad Horapa, and usually there is no fresh chili added.
Hey just wanted to thank you for your content. Just found your channel ! Could you please make a video about easy chicken & steak dishes ? Thank you Patrick !
Coming back to this video after making all of the dishes. Thank you for the recipes! Pad Kra Pao and Oyakodon have become a weeknight staple in my house. My Wife agrees with you that the Viet-Cajun steak bites are the best - I had a bunch of leftover steak from the 4th of July so I think we ate it 3 or 4 times last week, lol.
Hii there! I appreciated your adobo recipe but it's missing the most key component and that's a form of vinegar used for the meat, a light deglaze to meat if re-added to the pan would do the trick, bc the asim is one of the key flavors for most adobong manok
This is also pan specific I don't want to ruin the lining on the pan you might have so that might be a constraint on the recipe, otherwise, velveting the chicken is a great idea
i didn't add vinegar to the meat since it's velveted with basic soda. Acid + base would neutralize each other and while the addition of vinegar would flavor the meat, it would negate the tenderizing nature of the baking soda.
@@patty.plates dude i can only cook like 4 or 5 things and i was scared that id just be eating out every day now as a college student but cooking that shit and it actually tasting good gave me so much confidence even if it was an "easy" dish so thanks again
