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Qhr ableMarch 30, 2014 at 4:41 am
TrailtravellerMarch 30, 2014 at 5:38 am
Use the ice cube forms for small portions to keep the stock.
PailinsKitchenMarch 30, 2014 at 6:26 am
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!
jamierayhkMarch 30, 2014 at 7:25 am
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
Tony LeMarch 30, 2014 at 7:53 am
Going to try this sometime. Thanks a lot!
Travis BellMarch 30, 2014 at 8:21 am
What are your thoughts on Kelp Noodles?
Ji FayMarch 30, 2014 at 9:10 am
Lovely recipe. lovely smile. Thank you for sharing both.
msvicious515March 30, 2014 at 9:22 am
Beautiful, lovely stock. The soup looks fantastic!