If a Thai food novice bought my cookbook and tried to cook from it, what would the experience be like? In this video I tried to simulate the experience starting all the way from selecting recipe and shopping. I chose sweet and sour pork as the recipe, and this Thai version is lighter, healthier and involves no deep frying!
???? GET MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/
WRITTEN RECIPE: https://hot-thai-kitchen.com/sweet-and-sour-pork
SUPPORT THE SHOW & GET PERKS: https://www.patreon.com/pailinskitchen
MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen
00:00 Introduction
00:47 Choosing a beginner-friendly Thai recipe
01:45 Shopping
03:50 Prepping for sweet and sour pork
05:13 Cooking sweet and sour pork
08:02 Tasting and final thoughts
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
I prefer the Southern Chinese version Ku Lu Yuk.
I owe Pai so much. I discovered HTK in early 2020 after a trip to BKK, and watching her videos got me through two particularly difficult periods in my life–a loved one's health scare and then the pandemic. Prior to this I had no interest in cooking, but HTK ignited an interest that soldiered me through the tough times. I was unemployed during first lockdown but I would watch and rewatch her videos even as I had little to no access to Thai ingredients, with the intention of cooking Thai food one day, even those I've never eaten or even heard of. The lockdowns were tough on everyone but I can look back at them with some nostalgia because of how Pai's videos fuelled a learning process that kept me sane. Eventually I managed to source the ingredients and grow those that aren't commercially available (like makrut lime, galangal and holy basil) and prepare authentic Thai food based on Pai's lessons. These days people around me know me for being something of a Thai food expert (I'm hardly that, but I guess I know more than the average non-Thai person), and nothing brings me more joy than preparing the food I learned to cook from Pai and seeing the eyes of the people I prepare the food for light up the same way mine did the first time I had a taste of authentic tom yum. Forever a fan. ❤️
Congratulations on your new book. I am sure it will be a big hit. You are amazing!
As a novice the most difficulty I face, after researching info for the most uncommon ingredients to me, is when things don't happen as they should. When you follow the exact steps but you end up with no sauce, or something sticks for no reason, or you end up having a little more or little less volume so the seasoning is off and you don't know how to fix it. I am getting better little by little at those things though.
I just bought my first nonstick "wok". I wish I had gas, space and the skills to have a real steel wok but It will have to do. I just want to stop chasing food out of my pan, really
This video has made me very curious about Canadian supermarkets as a Dutch person. What could they possibly have in the Dutch section I saw marked on the sign…
I love Art’s comments ????????
We've watched many of your videos, but I was completely amazed and disheartened at your title for this video. Perhaps you believe you are 'elite', and above all of the 'normal' chefs. Good luck with that.
Hi Pai and Adam,
This video resonates the time I lived in UK. Back then I couldn't find many of the genuine ingredients you can abroad nowadays. I did have to substitute many ingredients but I don't really consider my cooking as Thai just edible will suffice. Hope you can convert those who hate pineapple in cooking.
Adam,
Did you enjoy the dish? How it compares to Chinese takeaway dish?
Where is your famous flat bottom vok 14 inches? Why didn't you prepare in it? Thank you.
And I men you????????????
Mumyyyyyyyyyy
GREAT video!!! I’d love to see more like these. Makes your cookbooks come to life! ????♥️
Um, Indians are Asian. Asia stretches all the way to the Red Sea
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Pai, I love that you don't leave out the mishaps in your videos. Stuff happens and sometimes they can throw a person off but seeing how you come back from it is also helpful!
I have your first book and pre-ordered Sabai which I received the same day it was released. ❤
I LOVE that you have Thai writing in it for my mom to read. She helps me pronounce the words correctly ????.
Your Channel Is The Best! Thank You So Much!!!!!
Love this walkthrough as a novice!!!
Congratulations on your new cookBook SABAI. Just received it today, Very colourful and I hope to get some ideas on your fabulous dishes.
BTW, I pre-ordered the book and was looking for the Pre-order Bonuses which was mentioned in the order.
Pre-ordering really helps support small-time authors like me. So as a thank you, if you pre-order:
You’ll get a few recipes emailed to you early, regardless of when or where you ordered the book.
You’ll be invited to a live cook-along with me! I’ll demo a few recipes from the book. Date TBD but it will be after the book’s release (Mar 14)
Never heard it called a "Persian cucumber" before. In 'Straya, we call them Lebanese cucumbers just to confuse things even more for the novice ????