Synopsis
Sweet and sour are two important flavours in Thai food, and Thai-born chef Pailin Chongchitnant shows us how to get the perfect balance between them. First she makes a glass noodle salad - but it's not what we might think of when we hear the word 'salad.' Thai salads are much meatier, and this one features pork and shrimp. They come together with vermicelli noodles and veggies in a sweet lime chili dressing. Next, Pailin makes an exotic sour curry, and also shows us how to make sour curry paste. This fish curry with shrimp and veg has a secret for getting a really thick and rich sauce. Then it's on to pineapples - a given in a lot of Thai sweet and sour dishes. Pineapple is combined with vinegar and fish sauce and a host of other flavours for a sweet and sour chicken stir fry that's sure to impress. And lastly, Pailin shows us the trick to chopping up a pineapple like a pro. Not only is it beautiful, it also gets rid of all those eyes. Pailin puts together pineapple and lychee in a simple iced syrup for a light, sweet and sour dessert treat.
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