Synopsis
Surprisingly, Thais don't grill much at home, although they love to buy grilled food from street vendors. Thai chef Pailin Chongchitnant shows us how to grill up some delicious dishes, starting with yam makhaua yao, or grilled eggplant salad. The trick here is to char the eggplant on the grill, and peel the skin off later. Pailin tells us about dried shrimp as she makes a dressing for the salad. To top it off, Pailin adds chopped up hardboiled eggs and other ingredients. Next, Pailin makes neua yang, or grilled steak, and a dipping sauce to go with it. A sweet, tart, salty marinade is just the thing for this piece of beef, as Pailin teaches us how to give the steak a massage. And, while the steak is marinating, Pailin makes a delicious dipping sauce using toasted rice powder, fish sauce, lime juice, and other flavours. The steak is then ready to grill, and Pailin shows us how to get nice grill marks on the meat. Pailin also shows us how to use this beef two ways as we've got our dipping sauce, but we can also cut the meat up and add it to a bowl of dressing for a waterfall salad. Mint leaves and sesame seeds give this dressing freshness and crunch. And lastly, Pailin makes aeb plaa, or fish cooked in banana leaf. After chopping fish into chunks, Pailin makes a curry paste and adds it to the fish. Then she shows us how to make a package of fish curry goodness by wrapping the fish curry in banana leaves. These parcels go right on the grill, and make a fun presentation for dinner.
Offres VOD & StreamingGratuit