Thai Street Food | Milk Street TV Season 7, Episode 18

Рет қаралды 22,709

6 ай бұрын

We travel to Thailand to learn favorite, iconic regional dishes. First, Milk Street Cooks Bianca Borges and Wes Martin demonstrate restaurant-quality Pad Thai with Shrimp, adapted from more than a dozen recipes we tasted in Bangkok. Next, Milk Street Cook Matthew Card whips up Thai Cashew Chicken boasting balanced savoriness, sweetness and spice. Lastly, Christopher Kimball makes Thai Stir-Fried Pork with Basil, Chilies and Garlic, a fragrant, flavor-packed Thai staple.
Pad Thai with Shrimp: bit.ly/44vWOSN
Thai Cashew Chicken: bit.ly/3y9Z8Tp
Thai Stir-Fried Pork with Basil: bit.ly/3JQ4mpX
Find these recipes at: milkstreettv.com
Subscribe to Milk Street on KZfaq: bit.ly/3kg5Lb3
Visit us at 177milkstreet.com/plans
Connect with us:
Facebook: / cpkmilkstreet
Instagram: / 177milkstreet
TikTok: / 177milkstreet
Pinterest: / 177milkstreet
Flipboard: flipboard.com/@177MilkStreet
Newsletter: www.177milkstreet.com/newsletter
#MilkStreetTV #Food #Cooking #Recipes

Пікірлер: 11

@cpp8227 6 ай бұрын

Fabulous tutorial on Pad Thai! Have now learned how to prep tamarind that comes in a block; love Milk Street!! And so nice to see and hear Matt on the channel again.

@brendadillon7783 5 ай бұрын

Finally tamarind explained! Love the journey to Bangkok! Thanks for always teaching us a new way to eat!

@Brad-ic4bp 5 ай бұрын

I made this Thai Cashew Chicken recipe for dinner tonight, and it was fantastic. Not quite as good as my favorite Thai takeout version, but that's probably because I used no MSG and less salt. My grocery store didn't have oyster sauce or red chili paste, so I used fish sauce and red curry paste instead (and white onion instead of red). But again, it was amazing. Not quick or easy (for me anyway), but worth the effort for a weekend dinner.

@adilahotee7346 6 ай бұрын

My favourite channel

@crispyside 3 ай бұрын

I think the reason you struggled with the tamarind concentrate is because you used the wrong kind. Usually, Indian tamarind concentrate is dark and not as sour, which looks like the one in this episode. There is another Thai jarred tamarind pulp that is much lighter in color (same brown as the fruit) and more sour. It is very common at any store that sells southeast Asian ingredients. This one must be refrigerated after opening and can even be used for papaya salad. The paste works, but there is a good jarred product out there for anyone who is curious.

@leilaniaki344 6 ай бұрын

Love tamarind! We eat it like it’s candy.

@ladyramen7655 5 ай бұрын

Just try Marion’s kitchen’s version

@modea9299 6 ай бұрын

Not a video for you if you have shellfish allergies. Not one recipe is shellfish- free.

@miammissophiapetrillo 6 ай бұрын

As someone who keeps kosher, I've found non-shellfish-based "oyster" sauce in grocery stores and online. Fish sauce is typically kosher, being made only from fermented anchovy.

@Brad-ic4bp 5 ай бұрын

I used fish sauce because my grocery store didn't have oyster sauce. I don't know how much a difference it really makes, with just 1 Tbsp, but it came out great.@@miammissophiapetrillo