I love how I don't know half the ingredients. In most cooking videos I watch I mostly know what everything is already but with this, it's still a mystery and I enjoy my lack of knowledge on this. Like a child watching a mother cook for the first time and not knowing the first thing of what is going on. Makes me feel young again. I also love the tools in the kitchen. It's very nice. I also adore the little jade elephant spice holder. I want it.
Making me drools. Can't wait for traveling for USA to open up again. Can't wait to go Home! Back to BANGCOCK TO eat some of these fresh Ayuttaya Giant River Prawns. Making me missed Thailand so much. DROOLING SO HARD RIGHT NOW!
For those wondering: 0:33 lemon grass, 1:03 long pepper, 1:08 not sure, 1:14 galangal 1:40 fingerroot , 3:43 coriander root I guess, 4:01 kaffir lime, 4:47 pea eggplant / turkey berry , 6:10 coconut oil/fat(what bothers me is that it is solid), 6:48 soy sauce, 7:00 coconut milk or cream, 7:24 also, not sure , could be kaffir lime leafs
What the frick? I never imagined Atlantis prawns being real. I know they're not lobsters but they remind me of those giant crustaceans in the Atlantis movie. Great job on recipe by the way, beautiful and tasty.
If it helps, the things I recognized were lemongrass, galangal, ginger, garlic, fresh peppercorns (not dried), red chiles, I think sesame seeds, onion, possibky green chiles. It's not everything, but it'd be enough to give you a starting point.
Also I think palm sugar was the white "rock-looking" thing. oyster sauce or fish sauce or soy sauce, cream or coconut milk, I think fresh curry leaves. I think this may be a red coconut curry sauce.
I'm craving camarones a la diabla con su arrozito y tortillitas hechas a mano! Mmm so good, tomorrow I'm going to the marisco restaurant to get me some camarones a la diabla estilo Acapulco! ☺️🤤🤤🤤
I was fortunate enough to experience Thailand with my then partner..who was essentially local. the smells..the flavors..the experiences,,life changing. I fear I will always be chasing that same rush. that feeling of being..alive. being on the opposite side of the world. all of things she would tell me about.. how real it all became. nothing prepares you for that experience, living on this side of the ocean thinking you know everything.. you've seen everything..South East Asia will quickly make you realize you've been living in a simulation, and that you know nothing. you know boxed experiences here. there it's...electric.
It’s rockshrimp🤔haven’t seen giant ones like this in Hongkong,, normally prepare it as a salad filling in a sandwich,, they come in small sizes and expensive!! Would probably try it with shrimp or lobster or prawns maybe,, fantastic recipe,, always love watching the preparation👏👏👏
Aoywaan Riverside Thai Cuisine first opened its doors in 2014 as a cooking school and tour company for those seeking a truly unique and authentic Thai experience. Beautifully situated on the Tha Chin river, it offered an escape from the fast pace of Bangkok to those seeking private lessons in traditional Thai cuisine. For quests wishing to travel farther afield,Aoywaan offered individually curated trips across Thailand and Europe. Soon after its opening, Aoywaan grew to include a full service restaurant, quickly becoming recognized for their bright and clean flavors, highly stylized, elegantly plated dishes, and attention to detail.👍👍👍🥘🥘🍲🍲🐟🐟🐠🐠🐡🐡🐙🐙🦀🦀🐚🐚🐚🦞🦞🦞🦞🦞🦐🦐🦐🦐🦐🦑🦑🦑🦑
I liked the simple way in which they removed the meat from the pincer limbs-by chopping the joints between sections out, then throwing the freed sections down and using the force caused by throwing to push the meat out!
Wow that looks absolutely delicious.. it would be great of you can add ingredients in subtitles or in the description.. so that viewers can also try this at home. Thank you
