SWEET AND SOUR PORK (no frying) - Shop & Cook!
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- Äas pĆidĂĄn 28. 05. 2024
- 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!
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WRITTEN RECIPE: hot-thai-kitchen.com/sweet-an...
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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 âPaiâ 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 CZcams 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 CZcams videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com - Jak na to + styl
I recently found your channel. I'm married with a Thai girl and I cooked 2 recipes this week for her because she was working and I was free. You explain very good the steps and I like to make thai dishes. Wonderful. And my wife liked my cooking. Hurrah
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. â€
I LOVE that you have Thai writing in it for my mom to read. She helps me pronounce the words correctly đ.
Thank you!
Haha, Pailin took me on a trip down the Asian supermarket memory lane. It's how I used to shop 25 years ago when I was new yo Asian food.
How about next time u make one of ur non thai friend cook one of ur recipes from ur cookbook while u guide them through it??
Yes!!!
Great idea!
I nominate @adamhunter .
Value of a recipe is the lack of guidance needed
Such a great idea!
I love seeing Pai use the fork and spoon technique she taught us in an earlier video. I am craving that stir fried cucumber now.
If your entertained by watching someone use a spoon and fork you need to get out and live my friend †come on !
@@AndyL940 Or maybe you need to appreciate the little things in life that give you joy no matter how small they are :)
Thanks for introducing your book and for taking the perspective of a complete novice to understand how they can follow along to cook your delicious recipes. I love it :)
the most beautiful and talented Thai TV chef anywhere.
This looks so healthy and I am more apt to make this than Chinese style. Thank you for sharing.
After retirement, I wanted to learn Thai and Indian cooking. You were my best go-to in learning, because you always (just as in your new book) think about the beginner, from cooking tools to techniques to ingredients, to shopping. You're a good teacher! Thank you. Ps I freeze up hard to find ingredients like you, and I make up curries and freeze them in one meal packets, etc. It's working!
Thank you!
I love that you included running out of gas.....that's my world....very relatable! đ
I made this 3rd as I watched and your kitchen looks nice and tidy. My kitchen was a mess!
CONGRATULATIONS đđ»đđ»đđ» again on your book & thank you for the video
GREAT video!!! Iâd love to see more like these. Makes your cookbooks come to life! đâ„ïž
I would say you hit the newbie process dead-on!!
I cook from a lot of different cultures and agree that when diving into a new experience, recipes can be intimidating because of the large number of unusual or hard to source ingredients. (I went to 4 asian stores last week and I finally found pandan leaves! but still no makrut lime).
Specialized cooking gear has also stalled me... I still don't own a wok.... small kitchen problems :) So I love that you demo-ed this with a non-stick skillet..
As always, your video hit the sweet spot of wholesome, entertaining, and helpful
Thank you so much for this thoughtful feedback!
The gas situation was interesting because I always look at my flame cuz my stove is very finicky. Just kind of interesting to see differences between how different people cook on different cooktops.
This was wonderful. Thank you so much.
That looks absolutely delicious đ Makes me crave even more.
Congratulations on your new book. I am sure it will be a big hit. You are amazing!
ExcellentâŠcanât wait to try this! Thankyou Pailin!đ
I love the new book that I purchased. I hope to one day meet you and get it autographed.
I have a wok, but sometimes I wonder, you make it look so easy, and sometimes it is.
Thank you for taking the time to let us know it's alright to make improvisions.
This is exactly the kind of primer I needed. Very helpful.
I loved this. You made it look so approachable.
I just made this. It came out great! I have a new recipe in my repertoire. Thank you!
love the â new â theme song đ
I usually airfry my cashews until they're nicely browned. This gives them a very nice maillard reaction to add flavour to the dish.
This is incredibly helpful! Thank you so much for taking the time to help all is viewers!! đ
Looks so delicious! Amazing recipeâ€đđđŻ
I love the concept! You should do more of theseđ
Hi Pailin. Today I received your new book. What a beautiful book. Well done. I'm going to enjoy it.
That looks really good! Very informative video. I would never have picked up on how you ate that but for your last video on How to eat Thai food CORRECTLY. đ
Great video, and a great idea, really enjoyed it.
OMG! I have to get this book. It's beautiful.
This video, and I hope you will have more along the same lines, makes me glad I preordered your book and got it the day it was released.
Cheers, Peter
Love this walkthrough as a novice!!!
great video!
Western lady here.
It's been fabulously easy thanks to your Asian Store Guide video!
I love the new book- you taught me to cook Thai during the pandemic. We eat food in the genre 2 to 3 times a week now. thank you for everything!
So glad to hear!!
I have made (and loved) your classic Thai green curry many times, and recently the Masseman curry. I can see why it is the most popular Thai dish! Now, I'm going to make my own Masseman curry from scratch! Thanks for lighting a fire under me!!!
Another simple recipe Iâm going to have to try! I just found your cookbook on Amazon. I have my birthday coming up, guess Iâd better start dropping some hints! Keep smiling!đ
Great idea to introduce your audience to your cooking and your mind like this. Jamie Oliver actually taught me how to cook through youtube. Thatâs mostly Italian and British however. I will be cooking this is one of the coming weeks!
Thanks for sharing this. Iâm fortunate enough to live in an area with several Asian markets but itâs nice to see alternatives đ
Your Channel Is The Best! Thank You So Much!!!!!
You're welcome! Thank YOU!
Never heard it called a "Persian cucumber" before. In 'Straya, we call them Lebanese cucumbers just to confuse things even more for the novice đ
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...
Pailin, greetings from Kelowna and thank you! This is exactly how to encourage people like me, who enjoy Thai food and home cooking from scratch, but remain a little intimidated to combine them. I have just ordered your book, Sabai and I look forward to starting with this dish. That should give me the confidence to take on more challenging dishes. I do agree with the other commenter who suggested having a guest on your CZcams channel, a non-Thai friend who learns to cook Thai dishes with you as a mentor.
THank you!!
Another delicious recipes đđđđđđđ„°
I just got back from Thailand a couple weeks ago so Iâm still excited for Thai food. I use your recipes since the Thai restaurant around here is three to four times the price of there.. Your recipe for pad graprow is better than a couple I had there! Though my cooking or recipe at least doesnât beat mark weins pad graprow or this one from Ruam Sab market in bkk. Iâm not sure how they make theirs but itâs next level!
I love this recipe
This is a great idea and 3 minutes in it already pays off with a note to attach in the book thanks to the perspective of a newbie. This is a valuable test method not just for cooking and recipes but also for my job in IT, to make documentation and systems as user friendly as possible
Your ingredient list that I can get off Amazon has saved me from feeling lost in the Asian market. This looks yummy. Gotta add it to the to do list!
I felt so lost using a Korean cook book and a few other cook books Iâve purchased. The fact that Palin did this is just the best, love that she thought of doing this with each of us in mind with a lovely advice at the end
Thank you for giving this "novice" perspective. Very practical for people trying ethnic cooking they're not familiar with. Too bad English cucumber can not replace a Chinese cucumber (more like Persian) in fermented veges (æłĄè). When I used it it came out mushy and disappeared in the brine!!
This is really good to know! English cukes are more watery, so yes it makes sense!
Love it! Brilliant idea about the pineapple btw - as soon as you said it it seemed obvious but I definitely hadn't thought of it up to that point! đ
absolutely sympathic thank you and many greetings from Brunswick in Germany đ
As your typical novice, bravo for your great care in making sure folks like me can access Sabai. I look forward to buying & using your book.
I love Artâs comments đđ
Luv the book, and the channel. Thanks.
Awesome, thank you!
Love â€ïž this
saw you made the NYT!!!! so cool!!! congrats.
Thanks for this no-deep fry version. Deep frying, although it tastes better, always puts me off due to the hassle and mess. Hope to give this a go!
Thank you so much for this - you're so considerate to your Western viewers in videos like this and ingredient substitution suggestions. I'd think it would be mainly Westerners who haven't grown up around Asian food who'd be most interested in this, & you do a great job in explaining everything.
I live in a small town in Florida about an hour away from the closest Asian market - & I don't even have a car, so I've been ordering ingredients for the first time, & I'm so excited when they arrive !
I especially like fresh tangy & somewhat sour dishes, but I've found that fruit juices don't always hold up well to cooking, so discovering things like galangal & tamarind - which I LOVE & had never heard of before - has been so interesting.
I just started cooking some months ago, & I went straight to Asian food which has always been my favorite for restaurant dining. I live with my mother, who's nearly 90 & has a low tolerance to hot spices (if you can even imagine that đ€), so learning how to make this food at home and keep it mild for her allows her to have it while bringing out the flavors she likes as well.
I'm also diabetic, which makes restaurant food problematic, so knowing the ingredients used in Thai food allows me to enjoy it again & work around the excess sugars...
I love the new thumbnail picture on CZcams!
I received Sabai 3 days ago and I'm a fan!! Haven't had the time to try any recipe yet (there are so many to choose from) so I'm excited!! I already have a bit of knowledge about thai food but I really wanted to dig deeper and know more recipes and your book is really beginner friendly too and everything is so well put and thought out! We can feel the passion to pass down your knowledge about thai cuisine, khop khun mak krap!
Thank you so much!!
Hi, first I just want to let you know I love your recipes. Very easy to follow and quite tasty. I am just wondering if you can do a video about choosing different types of pork and beef and itâs substitution. I go to the Asian market and find myself lost in the meat department bc there are so many different types. Thanks!
Hi Lisa, Adam here - and great question! I've added it to our "request list", but also if you want to ask her this one directly, check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
Iâm glad you said âuntil the smallest bits of garlic turn goldenâ because I tend to wait for the bigger ones to change color. Lol! Great video. Subscribed!
I have been cooking Thai food for years, but this video was really great for cooks new to Thai cuisine!! Strangely enoughhave never made Thai sweet and sour đ€đ
You are the best. I love youâ€ïžâ€ïžâ€ïž
This was a great idea for a Thai cookbook. Great title alsođ Thank you. Choke dee
Love! Although Iâm not quite a novice, I was looking for a simpler recipe now that I went back to work. The tips and tricks helped (why didnât I think of using the precut pineapple? I almost quit watching the video when she mentioned fresh pineapple đ ). I thoroughly enjoyed the shopping trip and getting a glimpse of Vancouver (never imagined your gas stoves use canisters).
Nice and maybe make a Vol2 of this with a friend of yours that is fully noob in thai-cooking. This should be interesting AND fun to watch I guess. đđ
thanks again!! :)
Was very excited to find Sabai in my mailbox yesterday after pre-ordering it months ago!
Btw, as a Dutchie, I'm very curious about what food there is in the Dutch aisle in your supermarketđ a whole aisle with stroopwafels?
Thank you for this. I'm always overwhelmed when I go to Asion Stores and there are so many different types of soy, sesame oil etc.
So Prooooo đ«Ł 7:10
Gas can dwindling mid-stirfry on my Iwatani burner, I feel that pain! (I've also noticed if I store the cans in the garage in winter, where it is quite cold, they run pretty weak). A video with tips, tricks, and potential pitfalls on using butane burners for wok cooking might be nice!
Hi Adam here, and thanks! Iâve added this to the âRequest Listâ. Cheers! đ
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I really enjoy your recipes and watching you cook. I have learned a lot watching your shows. Thank you so much! I am concerned about the toxicity of non-stick cookware, particularly when used on high heat. Are you?
Hi Adam here! If you want to ask her directly rather than put it out to the community (see her note above on comments) you can check out options to get hold of her here hot-thai-kitchen.com/contact Cheers!
I prefer the Southern Chinese version Ku Lu Yuk.
I am in your home town of Hat Yai right now. I am eating a lot lol
So Very Pro đđ well, very great and forward, with a laugh here and there. A lot of, mental notes đ
going to buy this rn
Thank you!
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
Hello Pailin, Instead of using your gas hob why not try a portable induction hob? it's much faster, and it's increasingly popular. Anyway, thanks for sharing !
Do you have a recommendation on the counter top burner? I have your book and live 1/2 mile from an Asian market đ ready to cook.
Hi Desiree, and awesome! :) We use this one if it helps kit.co/hotthaikitchen/kitchen-tools-i-use/603863-iwatani-corporation- Cheers! Adam
I'd say that the more unfamiliar is that you must cook the highest heat: there is no time when you reduce the heat, which is not customary in Western cooking.
I love everything you do and how well you do itâŠ.butâŠ. Manufacturers always say never heat a nonstick skillet on high heat.
I would like to see more Thai desserts
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:
Youâll get a few recipes emailed to you early, regardless of when or where you ordered the book.
Youâll be invited to a live cook-along with me! Iâll demo a few recipes from the book. Date TBD but it will be after the bookâs release (Mar 14)
So it looks like you missed instructions for how to claim those bonuses, and the instructions were right under that text you copied. It's not too late, please send us a message and I'll get you sorted. Find the contact info here: hot-thai-kitchen.com/contact-2/
I think Iâm going to try this with soy curls instead of pork.
Got the book, AWESOME.
Everyone BUY one â€â€â€
Thank you!
Dear Pai, you're a star. Novice or not, all your explainings are so detailed. Good result guaranteed. Just did your "Cucumber Challenge! Spicy Chicken & Cucumber Stir-Fry" today. Stunning. So delicious. Very Mmmmh!
I'm SO glad you tried that dish out!!
Hi maam pai..u r beautiful and a good chef.đ
Where did you get your wooden spatulas? Thanks đ
Hi! She just got it at a local T&T - but many "Asian" grocers will have it. You might be able to find it online, but they come and go. Otherwise most of the stuff she uses is here hot-thai-kitchen.com/shop-for-ingredients-and-tools/ Cheers! Adam
Thanks so much Adam. Appreciate the reply
@@SaulPhoenix Most welcome :) ... and good luck in your search!
ordered here in NL ... have to wait 9 more days :)
We get a "Dutch" isle part. I so wonder what is in there!!!
Thank you!
Hi Pailin, im trying to learn Thai, do you know your top 5 resources to learn? Thanks!
Hi Adam here, and the favourites for both of us are Rosette Stone and Dualingo. Cheers! Adam
Mouth watering recipe -- and very doable for a wannabe cook
You look cute bundled up. I had to do a double take
she is the absolute dream wife.
I REALLY like this video.
I'm from North Western Ontario.... NO oriental stores! Just Big Box Stores.
P L E A S E . . . . more like this.
Interesting that you put cucumbers in it like Korean versions do. I was surprised by how great the cucumbers are in this dish.