Synopsis
Thai cuisine has given a lot to the world, and it takes back as well. Thai chef Pailin Chongchitnant shows us some Thai dishes that were inspired by food from other cultures, starting with Chinese steamed dumplings called khanom jeeb, or shumai. This is shrimp and ground pork in a garlic-ginger paste with a raft of other delicious flavours, all stuffed in wonton wrappers and cooked in a steamer. Next, Pailin makes chicken biryani, Thai style. It's called kao mok gai, and this dish uses yogurt and Indian spices with some classic Thai spices as well. Massaman curry has been in Thailand for eons, but it was originally inspired by a Persian dish. This super popular curry uses a particular curry paste you can often buy in the grocery store, mixed with coconut milk and sweet potato. You can really use any kind of meat you want, but Pailin uses chopped up lamb in this thick and rich curry. She adds roasted peanuts at the end for extra crunch. And lastly, Pailin shows us how to make tart khai, delectable little custard tarts inspired by the famous Portuguese ones. After teaching us the secret to the ideal Portuguese tart crust, Pailin makes her version of the lovely custard tart using coconut and vanilla. Perfection.
Offres VOD & StreamingGratuit