Butterfly pea or asian pigeonwings (Clitoria ternatea) is vine in the legume family (same with beans and peas), but we do not eat the seed of "Butterfly pea". The blue powder instead is the extracted compounds from the flower, whose blue color is mostly from anthocyanins, similar to blackcurrant and eggplant. Normally, we just use the dried or fresh flowers for food coloring. Soaking flowers in hot water is enough to extract deep blue color used to make blue desserts. Additionally, like other anthocyanin-based coloring, butterfly pea can act as pH indicator, turning purple to pink in acidic condition and bluish green in basic/alkali condition.
Is the raw taste simmilar to the seed of other legumes? I don't think I've tasted flowers from legumes, but I have tasted leaves from fava beans. And they have the raw bean/pea taste.
In Thailand, we use Butterfly Pea (pronounced an-chan in Thai) mainly in desserts (predominantly as food coloring to make it blue) or in blended herbal tea (like lemon tea). This is the first time i’ve seen it used with steaks though lol. On the other hand, Pad Kra Pao (nice pronunciation btw) or stir-fry meat with holy basil is THE go-to comfort food in Thailand when you want to save money or when you don’t know what to order.
I discovered Pad Kra Pao around a year ago from my local Thai place and I've been addicted since. Super easy to make at home too, I could eat it every day
Okay folks, this might be the weirdest post I've ever made buuuuut.... If you all would kindly pause at 3:49 you just might see what I'm calling a tiny Cat Woman in black latex, straight outta the movie, kneeling over the body of the slain red chili pepper. Upper left area, the black thing, tail and all, just above the red pepper. It's her.
What I like to do with butterfly peas is to soak them in alcohol mainly vodka. It’s takes the color and when you add an acid like lemon juice it goes from blue to magenta. Fun for parties.
The side dish is call "Pad Kraprao" and many foreigner get this part wrong. Because "Kraprao" is "Holy Basil" not normal "Basil". Even they have similar name but it is a different plant BTW in Thailand Pad Kraprao is a one whole meal here. It is equal to Burger in America. Easy to find. Cheap to get. Fast. Full
Please do a video trying beefalo, steaks and burgers. They’re a hybrid 5/8 cattle, and 3/8 bison. I’ve had them since I was a kid, been begging for you to please try them.
Trust that guga tries to make videos of all sorts but he has a production schedule and videos are also created based on when they feel they need to get our attention. Such as if they made too many chicken videos too soon, his viewer count would drop
Thank you for not using “and this happened” in your titles. It was beneath you to repeat that. Mixing it up with variety is much better With that said, I’m always interested in your experiments so we don’t have too. May I suggest an annual compilation video that goes over the techniques tried in a year to rate them against each other and against reigning methods you still personally use from prior years. What is your favorite meal of the year and the others you bring on what their favorite was.
As a Thai fan of your channel, Quite surprise that you try the "butterfly pea" . For me this thing is more like an herb (very mild taste but giving a very beautiful blue-violet color). Usually, we put the flower in tea or in the old time, they use this as a dye color as well. By the way, your "Pad Krapow" looks pretty authentic except two things, we usually stir fried garlic and chili before the meat though....the correct one should use "Thai basil" which would be a totally different flavor than the common basil. But Great job anyway on this :)
FYI the type of basil used here is different than the kind used in Thailand for this dish. Thai Holy Basil, Ocimum tenuiflorum, is a different species of basil that is difficult to find in stores in the US. It is not the same as Thai Basil, and lends a different flavor to the dish.
Hello from Thailand!! nice to see ผัดกะเพรา in your channel :-) looks really good man. If you planing to come to Thailand just let me know will take you around.
We use it normally as a tea brew, it taste flowerly and also delicious. And interestingly, when you put lemon on it they change color into purple. By the way, since you have "eat" this tea, try to make matcha compound butter next.
likely turns purple in lemon juice because the molecule responsible for the blue colour is PH sensitive and goes from purple when acidic to blue when basic
You should try the romanian "Mici", everyone who tastes them fall instantly in love and maybe search more romanian cuisine, i am sure everyone will love it ;)
By the way, what he did last steak... everything with moderation, you wouldn't cover your steak in sugar either. Although that would be a cool dry age experiment that would 100% ferment 😂
hmm.... sky, ocean, ice, flowers, veins, blueberries, grapes, blue potatoes, blue corn, fish colors, butterfly colors, bird colors, eye color, no wonder Earth is called the blue planet, it's everywhere!
@@videostash413sky? Ocean? 😂 R u kidding me. Don't be a smart ass and do your home work. Blue is indeed the rarest color in nature. U can at least found a RU-vid VIDEO about it.
I've never heard of concentrating Butterfly Pea for flavouring steak. The flower petals are usually used to add a blue hue to foods or drink. We have gins in Australia that use the Butterfly Pea flower petals post distillation for a blue hue and also a slight astringency to help leave the palate crisp and clean allowing the citrus and floral notes of the major botanicals a long, refreshing finish. Also if you add a liquid with low Ph (higher acidity) like tonic water it will change colour to a bright pink. The amount of the Butterfly Pea flower petal powder you added to the final steak would have left a HUGE astringency, not leaving the palate crisp and clean but completely overpowering your palates. All said and done it was a great video and reaction, and a lesson not to always trust the viewer 🤣, loved it 🥰
Dang ! Guga. Big fans from bangkok thailand. In thailand we use this butterfly pea as a natural color (instead of using an artificial colors) and we put the whole petals into boiling water to extract the color. We don’t use it that intense (just a little for a light blue color, not deep blue denim color). Normally you will see its application on dessert but you can use in others too. It doesn’t have any flavor as far as i know of. For the krapao, your pronunciation is okay i approved 😂. But traditionally we use ‘holy basil’, it gives more spicy taste and it is very much different from the italian basil you used. I believe you can easily get the ‘holy basil’ from chinese supermarket and i guarantee you will not be disappointed.
I am Thai fan, and I'm very excited when I see you're preparing to cook Pad Krapao. You pronounce the word quite beautifully. By the way, I think your voice seems a little bit dry, I guess you might be a little bit sick. Wish you to get well soon Guga. I love your channels.
I love making pad ka prao. So simple, yet full of flavour, and really doesn’t take long to make. Will definitely try out the butterfly pea when I visit Thailand!
Guga, you are the first one I've seen calling Pad Kra Pao side dish lol. Anyways, come to Thailand! We have so many ways of cooking beef here (sometime we just don't cook it). Oh boy, I can imagine how much you gonna love it 555
You did something wrong,man Pad krapow is pork(we use pork more than beef)not beef and you need to use Thai basil and you need to cook it until a basil look like a Witherd(darker color) ,lastly you need fish sauce+ chili maybe some garlic and red onion as well for a “Chili fish sauce” by just dice them and mix them together (if you want to make it a full meal in a really big plate) The egg you just need a little oil(pork fat will be the best) and fry it at high temperature to cook a white park fast and crispy and the yolk will stay raw.
Very nice touch that this video is published around halloween and when Guga describes the blue steak he uses words such as "horror" or "halloween" to get promoted by the algorythm even more. which is a good thing
One a fantastic name drop in Mark Weins!!!! He’s an amazing person!! I’m Laos but Thai cuisines share a lot of things. That dish is Thai and defo a staple aside with other dishes😉😉😉
First of All , THE TITLE SEcond of all, Butterfly pea is mostly use in coloring and dessert as it is very mild but a little bit tangy flavour. But because of it, unique color and touch , it is very common to see in Thailand.
Butterfly Pea is a very common flower species in south and south east Asia. I can't believe I didn't know that it was edible. We used to have them in our garden.
if you add lemon juice it will turn purple. the taste you like might be to do with it's latin name "Clitoria ternatea" usually used as a tea or to colour rice it is good for the eyes.
"Pad Kraprao" is pretty much the sandwich of Thailand. When we have no idea or can't decide what to have for a meal, we'd eat it and never disappoint or tire of it.
Hey Guga! Thank you for trying out something from my country I suggest you do our steak menu called Suei Rong Hai ( Crying Tiger ) with the dipping sauce Make sure to check that out!
I think the consistent problem here, is that Guga typically makes a compound butter out of a new ingredient for one steak, while supersaturating a third steak with the same ingredient; personally, I think using a little moderation would have a more desirable outcome, as the saturation rarely is as good as the compound butter.
Pad Gra Prow isn't really a side dish haha but cool to see it shown. One of the most flavourful dishes in the world. You should also try a dish with mango and kaffir lime
Having tasted it...I agree, its hard to describe... All I can say is that it taste like a flower, probably because I knew it was a flower before I tasted it
Hello from Thailand. I love all your videos, but you forgot one of the most important ingredients for the pad krapow. Oyster sauce. I don’t think it can be called pad krapow without the oyster sauce. And that was a lot of sugar. Palm sugar is a better option too. Still. Love all your videos.
I heard of it. It's the flower of the pea plant. A better title would probably be "We tried butterfly pea on steak." When Guga says it's spicy, i know it's mild.
Guga if your schedule is free, how about sous vide with Bumbu kacang/peanut sauce, typically used for grilled chicken/lamb/beef skewers and dishes like pecel, tahu tek tek, Gado-gado and a few others Love the content from indonesia
Phat kaphrao (Thai Sweet Basil) is usually made with minced chicken but it's a great dish, very spicy but the sugar makes it less hot.. it's a great balance
