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 Thailand Food Recipes

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8 Responses

  1. Qhr ableMarch 30, 2014 at 4:41 amReply

  2. TrailtravellerMarch 30, 2014 at 5:38 amReply

    Use the ice cube forms for small portions to keep the stock.

  3. PailinsKitchenMarch 30, 2014 at 6:26 amReply

    Making a good stock is one of the most important basic skills in Thai
    cuisine. Pork stock is used often in Thai cooking, but this same method can
    be applied to making chicken or beef stock with minor adjustments. And as a
    bonus, I’ve included a delicious, yet incredibly simple recipe for Gang
    Jeud Woon Sen (glass noodle soup) that’s the ultimate Thai comfort food!

  4. jamierayhkMarch 30, 2014 at 7:25 amReply

    Thank you Palin! your videos are my savior, i’m a thai food lover, but i’m
    very anal to recipe that must be authentic. your recipe is perfect for me,
    its also shows how to make the stock from scratch, so I can use the stock
    on different meals, different tricks like how to keep or ways reduce
    hassles. it explains what needs to be caution on. Kopkoonmakrup

  5. Tony LeMarch 30, 2014 at 7:53 amReply

    Going to try this sometime. Thanks a lot!

  6. Travis BellMarch 30, 2014 at 8:21 amReply

    What are your thoughts on Kelp Noodles?

  7. Ji FayMarch 30, 2014 at 9:10 amReply

    Lovely recipe. lovely smile. Thank you for sharing both.

  8. msvicious515March 30, 2014 at 9:22 amReply

    Beautiful, lovely stock. The soup looks fantastic!

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