Pro Chef Reacts..To Uncle Roger LIKES Mark Wiens THAI GREEN CURRY!
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- Äas pĆidĂĄn 10. 09. 2022
- We are going to see @Mark Wiens and his mother-in-law make an authentic Thai green curry, let's see how he does! Be sure to check out his website if you are travelling to Thailand! Link below!
#uncleroger #markweins
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no offense man, but you post a lot of reactions videos lately, the other quality content that you have gets lost in this entertaiment one that is easy to make and doesnt bring so much value like the other ones, maybe you should have made another channel for reactions videos.Otherwise good content!!
no one seems to watch the other videos.
Chef your channel still growing, maybe you can make content other than reaction again later.
@@whiteeagle4823 I will when people start watching my other videos more it make no sense making content that nobody wants to watch right now
You might be able to cheat some and use the food processor and a mortar and pestle. Or atleast help yourself out by mincing many of the ingredients up before you do the mortar and pestle. Nothing worst than trying to use a M&P with whole ingredients. If I was gonna do it with whole ingredients, I would give it a few mashes, and then add some course salt to help with the process. That would start bringing out the liquid from the ingredients, but also help in making it into a paste by acting as an abrasive.
If I was gonna cheat with the food processor I wouldnt do it more than a few quick blitzes. Much of the purpose of the M&P is to crush the ingredients to squeeze out the flavors so they can start to marry and mix, and with thai curry paste, It looks like you almost want to make a pulp. If I was to think of an analogy, it would be similar to how your teeth work to chew food, your front teeth are made for slicing and cutting food, like a food processor, while your molars are what is doing most of the chewing, like the M&P. So as with the teeth that is how I would approach making this paste, cut first, then mash and grind.
Thai person here. Just want to clarify the reason his MIL didn't add the fish sauce. From my understanding (of her accent) she is from the southern part of Thailand which is surrounded by the seas and the shrimp paste over there is VERY strong and pungent so adding the fish sauce would be an overkill. It would be so pungent that it would cover up the smell of the paste. So in Thai cooking if you already have a pungent base sometimes just only salt is preferred. Great commentary btw.
thank you for explaining that! Its always good to hear from a local.
@@ChefJamesMakinson itâs just a healthy version. Old people donât like fish sauce in Thai Green curry because of fishy smell.
then put less?
@@raining_macondo as Jate said , Shrimp paste at Southern part of Thailand is really strong and fishy smell. But u can put a little bit of fish sauce if u like (me too).
Hey, Iâm thai too. àžȘàž§àž±àžȘàžàž”àžàžŁàž±àž
The coconut cream in plastic bag usually come freshly pressed from the market. There is a special machine to extract milk from freshly grated coconut. I guess you can only find this in South East Asia.
It is not emulsified.. It is pure 100% coconut milk with no water added. If it is kept chilled in fridge it can get clumpy and separate into cream on top and coconut whey at the bottom.
A good way to do it in the west: get a coconut from the grocery store, scrape out the coconut meat/white. If you have a juicer, put the meat in the juicer and itâll spit close to coconut cream. If you only have a blender, then reduce that liquid over the stove to get rid of water, eventually itâll be all coconut cream
yes, I live in Indonesia, and whenever I needed coconut milk for cooking, I went to the traditional store next to my house, and she will cut and grind it right away. Very fresh. Of course I can always buy the instant one, but if my maternal grandmother found out about it she will curse me straight from her tomb.
â@Aidan Jane McIntosh she will beat u til the dead. I'm a Thai. My mom will eat any things that made with instant coconut milk even coconut milk by grinder is not satisfied her. Only one is me squeeze its my barehand
I'm suppose to say The best coconut milk is which squeezed by hand. U can squeeze it without water. I did it one time I can't feel my knuckles for days. BELIEVE ME don't its yourselfđđđ
So the common way to make coconut milk is squeeze coconut with water(my hometown use boil water) or coconut water itself either way are no better one. My grandmother told me water for foods and coconut water for sweets
In conclusion I don't know scientistific name but it's about the more liquid will absorb the less liquid. For common sense machines have a lot more power than human, but homemade coconut milk always have more richness and aromatic
In the state of Kerala, South India, we usually use a cotton cloth to extract the coconut cream. It's 100% pure and sooo creamy
I love the balance between your composed, more serious feedback and Uncle Roger's extreme comedy... I love uncle roger and watched so many of his videos but you can't sit there and binge 6 hours worth, with you and him in a video, great mix, can watch 6+ hours a day. 10/10 would recommend.
Much appreciated!
Hahaha here's me a couple of hours later watching uncle James watch uncle Roger watch other chefs cook, and I'm not stopping at this video so I don't know how long I'll be sitting here. So the original comment isn't even exaggerated đđđ
@@ihateusernamesgrrr glad i am not the only one binge watching all the reactors reacting to uncle roger reactions. lol
Yep agreed
I can easily watch six hours of Uncle Roger, but especially when mixed with reaction videos from others and collaborations with people like Auntie Liz and Esther and Uncle Guga.
Just to clarify a few things
1. Brown rice can be Jasmine rice too as the hull still remained. I do prefer white Jasmine rice over brown one with my curry though.
2. Cooking the coconut milk first will make the curry smell better in my opinion but both ways can be done.
3. Thai people will not normally eat Basmati rice with Thai green curry because basmati rice smell does not quite agree with the green curry smell.
4. The other way is to cook the coconut milk first until it is reduce then fry the paste with it until fragrant then add in the meat to fry then add in water to boil and then add other vegetables. Fish sauce or salt can be added later on to get the taste right. Coconut milk can be added at the end to add sweetness or fatness to the curry before Thai basil and fresh chili added for garnishing at the end.
5. Some people prefer meat with bone in thinking that it added sweetness and like the bone cracked hence, the rough chopping. I prefer meat with no bone in my curry.
Iâm Thai from Bangkok so the taste and cooking method is somewhat differed.
Bones are ok but bone fragments are not, for safety reasons. Fragments are usually sharp and can cut or puncture. Plus, they're small enough that they can wedge between the teeth and cause damage.
I prefer throw everything at once (except veg and garnishes) then cook them until set
Coconut milk is not same as coconut cream, shes using somd cream from the market its 100x better than any canned shit we get in the west.
I cooked it the fourth way, reducing the coconut milk then add the curry paste. My mum likes the bones in chicken, but I usually use boneless chicken thighs for my curries
I'm not Thai but the thing about basmati is spot on. Basmati rice has a very distinctive smell and taste it doesn't mix well with everything but works really well with other things.
1) There are 2 styles of Thai green curry depends on the family preferences.
First is oily style, you put the coconut cream first and stir-fry the curry paste until the coconut oil comes out.
Second is milky style, you put the coconut later just like Mark's mother-in-law did in the video, and don't let the coconut oil separate off.
2) Using salt in curry soup is very Thai old school of cooking soup. My Thai mom prefers salt too when she cooks curry. Traditional Thais tend to make soup or curry in a big pot at once for whole family, even for several meals. Thus using fish sauce is the such a waste of ingredients because shrimp paste smell is much stronger than fish sauce and salt are much cheaper. It's more proper to use fish sauce as table seasoning than put a lot amount in to the pot.
3) Some Thais, also my Thai mom, add some chilli leaves in the paste, too. To give more greenish colour and to decrease amout of chillis in case she's cooking for young children who cannot handle strong hot spicy food.
Thank you very much for the explanation it's very interesting! it makes sense to make a lot for everyone less work.
Hi Sigi! I need to ask- are Thai green curries of this viscosity? I know Mark mentioned in his video that what they did was "thick and rich". I believe it was rich, but we tend to do ours thicker... is that common or am I influenced by American "gravy" that it coats the back of a spoon/each rice grain? TIA!!
Mark is the man. I lived in Thailand for 3 years and there are huge differences in regional foods . Fabulous people and food!
As the person who always used by legendary grandmas to grate coconut when we had ceremonies, the coconut milk comes in 2 products we call 'head and tail' aka the cream and milk. The cream is the first batch of pressing grated coconut, it so thick sometimes it don't actually split as you can see in the plastic bag, we use as thickener and make curry rich. As for cooking, grandma also grate a little bit of brown tissue that stick to coconut shell as it make the cream more nutty, if they want to use for dessert dish they used only white part. The tail or milk is use for the volume of curry so that curry don't diluted as much by using only water. What Mark's mom curry is quite thin and she use only salt that maybe she cook in southern style.
Very interesting!
Hey chef, really enjoyed your reaction videos. They are so educational and insightful. It's like having a teacher talk you through a video demonstration in class.
Also fun fact, in Thai cooking we use coriander root a lot especially in combination with garlic and pepper corn. Thais would call this combination "3 best friends" and would use it in many many Thai dishes from stir fry, soup, salads and marinades.
thank you very much and for the information! :)
I can confirm this ... The hardest thing to add in any dish is bitterness = Coriander does this extremely well. I personally would add a lot more than this.
But make sure you thoroughly wash coriander root b/c u don't wanna be eating dirt
@@darkgatheringwfb5759 Everytime I grow coriander it ends up bolting anyway so looking forward to cooking with roots next summer! Better than tossing them in compost, ha. â€ïž
Thanks for yet another great review, chef. Youâre so polite, respectful and share wonderful tips along the way. I look forward to trying some of your recipes.
Oh and also, you have the most brilliant smile! I really do enjoy watching you crack up at some of Uncle Rogerâs commentary đđ
thank you very much!
Mark forgetting to tell us about rice was surely one of the highlights of that video LMAO
yeah it was! đ
Lol
In the middle of nowhere in Thailand and Mark Weins is just chilling crying his eyes out from spice and smiling
Another great break down Chef. I always appreciate that you tell people it's ok to use the ingredients you can get.
I actually liked how they showed the pounding process and that it actually TAKES TIME. When you edit cooking videos to look like everything happens instantly it creates a lot of false bad expectations.
That said, that's a LOT of pounding.
Yup, it's nice that it was kept in but a time lapse would've been much better. Granted it seems like he's only using a handheld rather than a tripod so it might've taken some time to get the angle right and keep the footage stable.
Over here in South East Asia, it's very common to just go to a sundry store to buy coconut milk, so it's usually packed up in a plastic bag. Same goes for coconut flakes as well.
I would love to visit one day!
There is no store who sells this, its from market and its 100x better.
Loving your videos! I love that even in your rections videos you share a lot of knowledge and experience. I highly recommend using the cilantro/corriander roots for Thai dishes if you can find them. There is so much more flavor in the root. We typically use the roots and stems, but just the stems are fine for those that can't find the roots or have grocery stores that don't sell the roots still attached.
Thank you so much! I would love to try it!
I second this. I used to hate coriander roots,but after tasting it in one of the Thai dishes,I'm in love
I normally do not write comments but I really like your calm voice and your knowledgeable commentary. Right now I am binging all of your videos even though i should be sleeping by now but I enjoy them so much. I hope your channel keeps growing because IÂŽve already learned a lot while watching. Much love from germany :)
I'm glad you like them! thank you!!
Same, the only reason why I still watch Uncle Roger's videos is for great addition. Uncle Roger for entertainment and him for additional information.
Just found your channel and I really appreciate your detailed explanations. Keep it up!
thank you very much!
About the coriander roots: In ancient Siam food was commonly used as medicine. Traditional healers would often send their patients to this or that food cart to get a specific dish. In the ancient naturopathy (Sart Bambatgay) one distinguishes between the healing properties of coriander roots and the rest of the plant. Although the leaves are more fragrant and provide more flavor, the roots are said to provide way more healing effect than the rest of the coriander plant, which may or may not be the reason she uses the roots.
I love your videos, Chef James! So far, I've only binged watch the reaction videos but will soon check the recipes soon.
I appriciate the amount of information from you and Uncle Roger. It's like going in a mini culinary school already.
Hope Uncle Roger reacts on some of your cooking videos (a collab would be 10x better). Stay safe, chef!
Thank you very much!! Yeah collab with him would be a lot of fun! I think I need more subscribers before he notices me! Haha
@@ChefJamesMakinson I think Uncle Roger calls out only those who fuck up like nephew Jamie Oliver. Him not noticing you means your recipe videos are on point! đđŒ
He does have some positive video reviews, but I haven't made many Asian dishes either! :)
I donât know why but it got funnier with your reactions in this video đ Great video chef and thank you for telling us what to use for substitutions. Because as a local, I sometimes have no idea what to use when I couldnât find the authentic ingredients abroad.
Heeey Sir Makinson nice to see you again! I watched Mark Wiens for many years now and I always enjoyed his travelling around the World and trying all kinds of food! One of my favourite channels. This Thai Green Curry was made so perfectly. One of my brothers Chinese friends used to cook it very often and we came over to eat. Really miss that time! Bless you and have a nice day đ
Thank you very much! Have a great week!!
Iâve only jsut discovered your channel and Iâve got to say I havenât been able to stop watching! Keep up the awesome content!
Awesome! Thank you!
Amazing video as always sir. Glad that you are laughing more. Do laugh more, you don't have to hold back as it show more of your personality. Great learning from you as always. Thanks .
Thanks, will do!
He looks more handsome whenever he smiles or laugh
In Thailand, we use the thing called Sam Kler meaning three friends which consists of coriander roots, garlic, and either white or black pepper, all pounding together. It's good for many things such as marinating meat, soup, or stir fried. There are paste, sauce and powder versions sold in the market in Thailand.
You nailed itđ3kler coriander roots,garlic and white pepper àžàžàžàžàžžàžàžàčàž°!
I use 3kler for my grilled/bbq chicken and eat it with sticky rice and som tum
Thank you Chef James for another great reaction đđđ
Hey man new to your channel. Love your reviews of uncle roger as well as your own cooking videos. Keep it up man. đ
Thanks! Will do!
Good to see James showing a bit more emotion now
I used to be very camera shy! haha
After the JO video and your recommendation, I ordered the Mae Ploy from Amazon.
It is good that you make these recommendations, especially for those of us who cook for one.
good to hear! :)
It's good to watch you laugh a lot in this video Chef James! Truly appreciate the tips and comments you shared about Thai Green Curry.
Thank you very much!
You have a very smooth and soothing manner of speech, I like listening to your commentary very much. The kind of calm demeanor that comes with expertise and confidence.
thank you!
Big Fan from Thailand. Just found your channel two days ago. Keep it up your good work. đ
Thank you so much!!
Hey Jamie, I found out that tulsi leaf is a type of basil 30 years after .My grandma had it for religious purpose and we chew it for numbing our tooth pain but in Costa Rica they use it as basil. Wow blew my mind.
They use it in Thailand for cooking as well. It's called kaprao in Thailand.
I'm so early to the video! Thai green curry is one of my favorite Thai foods, and I've never had one that tasted correctly (that is, for my own taste) outside Thailand. The lack of a few key ingredients just make such a big difference!
You give such a chill energy in your reaction videos. Are you like this in a restaurant kitchen also, or are we missing out on Chef James loud/ furious/intense cooking action? đ
I'm at home so I'm more relaxed haha đ
Because they dont put enough coconut milk ( in this video it is the right dose / in restaurant they try to save money they put maybe half of this)
So nice this popped up today for me to view. Been sad about being stuck where the "Thai restaurant" has sweet and sour chicken. There were only 2 ppl at the farmers market and one was a Thai lady with her producer being ignored. I got Thai eggplant, bitter melon and Thai basil.! When she found out what products I wanted like lemongrass and Thai chiles she's hooking me up next week! Oh yeah I got a galangal plant so I can grow my ownđ
@chef makinson: Plastics bag sealed by rubber band usually were indeed extremely common to store juice or liquid part of food in South East Asia.
For juice and soft drinks, the plastic bag was largely replaced by conventional plastic/paper cup. But plastic bags are still very popular to store soy sauce, fish sauce, or the soup of soup noodle. Fish sauce and soy sauce was usually sold in a tiny plastic bags, obviously, while soup was served in much bigger ones.
Untying the rubber band sealing can indeed be a pain in the a*s, sometime the seller tied the band too tight, consumer have no choice but to cut the rubber band, or even cut the bag itself.
I can imagen that they are not easy to Untie!
@@ChefJamesMakinson
it's an weirdly tricky thing. you need to find the "start" of the runner band to start the unraveling process then try to get enough of a grip to pull it off. but once you got that, it's done.
half the time, you just cut the bag.
There's a chance the rubber band will fly off and hit you in the face. Also, if the plastic is thin, you can end up ripping it by mistake and spilling whatever it is. I'm clumsy.
In my hometown in the Philippines we don't have canned coconut or coconut milk in bags they usually grind them on the spot.
Chef James has hit a jackpot with Uncle Roger reactions. His calm, polite demeanour contrasts well with Uncle Roger's loud reactions and dirty jokes.
I have friends who are chefs and I have met people who work in kitchens through them. Usually, chefs I have met are either loud mouthed, curse shooting people or calm and quiet like Chef James. I guess working in high stress environments are not for "normal" people.
Thank you! You should see me when I'm angry haha đ€Ł yes the kitchen is a high stress environment and a lot of people break or become substance abusers.
@@ChefJamesMakinson Substance abuse is also, sadly, very prevalent. Mostly alcohol and cocaine.
Dude, I cannot imagine you angry and that is why I find the thought terrifying :)
Well done Chef as always! Enjoyed your reactions and comments. Your video was very educational. Looking forward to your next video!
Thank you very much!!
Mark is one of my favorite CZcamsrs! After watching dozens of his videos I am convinced that Mark is always smiling, even when heâs in deep sleep.
Talking about coriander roots, it is one of ingredients (spices) we use the most in our dishes. One basic spices is âtrio spicesâ garlic, dried white pepper corn and coriander roots pound together using pestle and mortar, YES pound them do not use the food processor. By pounding, the aroma from the trio spices get out strong as we need them to be. The roots are also good for making clear base soup (of course together with mashed garlic and whole pepper corn).
About pestle and mortar, in old time our grannies kitchen cooked in an old style kitchen where they sat on the floor and cooked all food with charcoal brasier. My grandma usually told me as a kid to pound all spices and paste, we simply put some cloth underneath to absorb the vibration from pounding. Most of Thai homes nowadays usually have 2 kitchens one for non Thai dishes and another one is specially build Thai kitchen with many venting/windows as Thai cookings provide lots of strong aroma and spicy smell. If you cannot imagine how, perhaps you fry fresh chili and garlic đŹđ.
Dear Chef James, Hi! I'm new to your channel. I'm Joanne from Singapore đ That coconut first squeeze is awesome!. I'm assuming they still have a coconut stall in the market where you can request for skinned or unskinned grated coconut. They also sell pre-filled bags like the one Mark's mil has in the video. You can even ask for the very young coconut babies when they break open a coconut! Extremely rare to find such coconut stalls here in Singapore now đą I really love your style of reviewing videos, especially Uncle Roger's reviews of Jamie Olive Oil đđ You are a wonderful chef! đđ Looking forward to more videos đđâ€ïž
thank you so much!! I would love to be able to get fresh coconut milk like that!
2:50 In Thailand, we use lots. Many Thai menu use it for smell, also we mixed them with garlic and black pepper, pounding them together. The paste can use as marinated meat sauce. We call the paste as Sam kloe.
3:17 I think Thai pesto mortar style is quite difference from the western style. It's easier to use, but yes. It might take time and need strong arms. LOL
5:35 Thai paste recipe is a kind of secret for each family. Every shop that sell Thai paste, the taste are difference. Me as a Thai who don't make Thai paste by myself, I still can't find the right one for me. TT
16:44 The coconut milk was contained in plastic bag because it was bought from local wet market. It's easy to pack and cool it down. The shop in wet market always has machine for making fresh coconut milk from coconut meat. The taste and thickness of coconut milk is better than UHT coconut milk, but It will be bad super quick like a half day in Thailand weather. If wet market is near, we perfer buy fresh coconut milk.
19:33 Rice is common for green curry, but I wanna recommend to try green curry with fermented rice noodles call Kanom jeen.
If you wanna know more about Thai menu, I recommend you to watch youtube channel "High zone kichen". The woman in there is known as the best traditional thai chef. Unfortunary, I think there is no English translation.
PS I try my best to explain. I hope you understand my poor English. ^^
I remember we few friends wanted to make this during a picnic. We used pastel mortars and let's just say we were left with sore hands and back later on. The dish made it worth it tho, surprising that we could make it properly
I don't remember which channel it was on, but some food youtuber noted that making the paste in a mortar gets you a different kind of consistency than the food processor since the pestle and mortar method crushes and grinds the ingredients, a food processor mostly just hacks them to pieces.
It may have been mentioned by others also, but Uncle Roger says this in his Jamie Oliver's Thai green curry video.
I think I mentioned this in one of my videos as well you do get a different consistency because you're crushing the product instead of cutting it, you release more of the flavor
James, I'm so glad I found your channel. You're such a unique personality. I appreciate you being your genuine self and not trying to take on some fake persona. No offense to Uncle Roger! đ
Thank you very much! I hope you enjoy the rest of my videos.
that does look like a good curry! thank you chef for the review!
My pleasure!!
I have a small garden and all i grow are hot peppers, sweet basil, many different types of tomatoes, green onions, and a few strawberry bushes.... i eat like a king in the summers.
Awesome content James. :-) I especially liked when you mentioned that I have not used that ingredient. I am mechanic by trade myself and I cant know or fix everything. đWe are only human. We all learn on the job. Again well done and a great learning experience watching the content.
thank you! I try be honest, there to many types of food to know everything in the world! haha
@@ChefJamesMakinson very true ,a lifetime can be spent exploring the world of food, and still only scratch the surface. đ
coriander root is a pretty big deal. one of the most basic and popular rub/seasoning is garlic, black pepper, and coriander root pounded up. it may not be quite to the level of mirepoix but that trio an important starter. super hard to find nowadays, unfortunately.
also, the coconut cream in the bag is most likely her getting the freshly made ones at the market. that's how we generally transport food.
Ive been through a number of your vids with uncle roger. You guys different approaches really make good contrast on your content. I wonder why u have so many views but few likes. Probably its how utube design like button not easily accessible when viewing content. Not unlike shorts.
Great review btw
Thank you!
Hey chef - great video as always đ - Mark has some very interesting videos :) I think you should review some more of Chef Wang Gang's videos- they are really interesting and he's been doing a lot with English Subtitles since the last ones đ
I want too soon!!
Oh, if you think it's interesting to see the coconut milk in a plastic bag than you'll be amazed with our juices in a farmer's market, they also come in plastic bags like that, watermelon and guayaba are the best, no water and sugar added â€
Another educational video Chef! Thanks as always! Uncle Roger is crazy right?đ€Łđ€Łđ€Ł
You should use coriander root. It brings a very unique flavour. The garlic-chilli-coriander root coarse paste is just heavenly. The moment it hits the oil, the smell just tells you good cooking is happening. â€ïž
Thanks for the tip!
@@ChefJamesMakinson also, the paste should be made in mortar and pestle. The texture is best achieved there and not in any mixer grinder. Anyway, I am really enjoying your reaction videos!
Agree, there is so much flavour in cilantro root and stems.
@@lesliekingsley4993 the aroma as well. â€ïž
the "help your mom in law" part remind me of my granny back when I started learning how to cook
me: tried to help, ending doing it slowly and clumsily
granny: so slow, step aside, just let me do it.
Edit: also, in the old day before gas stove, we used small charcoal stove and everything is basically floor level. Old habit do die hard
really love your reaction videos to uncle rogers reaction videos
Galangal is one my most favourite herb, the aroma is awesome and yes I realised coriander roots are flavourful just like the green tops.
We eat lots of chiles in MĂ©xico, and Thai chiles are not usually too strong for us. Also yes, I'm not only used to get a chicken like that, but also, when I'm at my grandmother's I get to kill it, pluck the feathers, clean it and then butcher it... and I'm smiling and joking with my cousins while doing it đ... I've never tried to make green thai curry, but I hope to try it someday. Great video and commentary, James!
The coconut cream was probably bought from a press at the market. Usually they are pressed fresh every morning and sold in these bags, minimal processing, so they don't keep for long. No coconut meat, it was all filtered though a cloth bag several times. The chunks are pure coconut fat that separated.
fresh?! that would be so nice to have! hopefully I can visit next year next year!
czcams.com/video/QtO1FcTgV0Y/video.html
A village shop in Phuket. He pressed it two times. The first run was the cream, then the second run was the coconut milk.
@@ChefJamesMakinson yup. we have rows of stalls of coconut press in wetmarkets where the seller breaks open a head of coconut for you, scrapes and grinds the meat and press the juice out in a few minutes. depending on how big the coconut is, it'll cost around $0.40-$0.50 per coconut.
May Ploy is the staple at our home since we aren't living in a city. Wife used have me pound ingredients in mortar and it took forever. She's from Issaan, so I think it's spicier than most Thai food. When you go to temple and only food that has a lot left. Most likely green curry that will wake you up.
keep doing what u are doing, because its working, and i like the content, like so many others. :)
thank you very much!! :)
One tip for making green curry. When You start cooking coconut milk until an oil appears on the surface, put curry paste. After two minutes, put palm sugar ( 1 tbs) immediately. Palm sugar killed the rawness of the paste. Itâs an ancient tip tho. đ
This Weins video is old, his son is around 6. Weins has his own restaurant in Bangkok. Thailand uses several types of rice because of the diabetes problem, rice berry is becoming popular because glucose levels stay level. Rice berry is starting to become available in the US
Thnx for sharing
A Thai here. I totally agree with the bone part. My mother she loves cooking with chicken thighs and any other part with bones and the problem is I always gets bone bits in my bite. But that âs how she loves it. Thai green curry is vary between household but the main cooking process is mostly the same. I personally cook a little different. And Iâm from the central part of thailand.
Also if this is beef green curry the process will be different too.
I was going to say that as a Korean, I don't mind any of the bone bits, because I don't eat those parts. But it drives my significant other crazy so I just cut the "traditional" method. But yes, if you're going to cut through the bone, then you definitely need to rinse several times.
When I was a boy I was the one who pounds every ingredients my mom needs when cooking but for corn peppers a manual grinder is better.
We use native chickens or heritage chickens but the best tasting fowl meat is free range ducks, followed by jungle fowl or what we call in Filipino Labuyo, then black skin fowl, then native chicken, then heritage chicken, then chicken used for fighting, then culls, hen layers, chicken sold in groceries is the last on the list.
In general fowls that can consume crickets, grubs, and wide variety of fresh greens and fed twice a day with well balanced grains mix with fish and crushed shell mix are the tastiest.
please do more videos like this, i love the food review you do and funny uncle roger, you too should do colab, amazing bro
Maybe one day!
@@ChefJamesMakinson for sure
The coconut cream in plastic bag in Thailand is fresh coconut milk that unprocessed of pasteurise. It easy to spoil but taste more delicious and rich than pasteurise that can find in normal supermarkets. Btw the fresh one it more expensive and a little bit hard to find
Mr. Wiens smile is so crazy. You would think he would lose it just one time...... no actually not :D
mark always smiles..protuber
I recommend you should try to use coriander roots. Thai foods use it a lot in many dishes such as ingredient for curry paste, marinated sauce, seafood sauce, grounded and stir-fried with meat, bake it with glass noodle and seafood and so on. I know that coriander roots is rare item to find in Europe. Mostly, western chefs always use stems or a lot of coriander leaves instead. But i guarantee that taste is different if you use coriander roots. It gives more flavor than using stem for sure.
I will when I can get them!
I often made my own coconut milk with special tool
but this is some interesting fact if you use too much water on the coconut meat it will fasten coconut milk to be spoiled, and touch from hand too
if i plan to preserve the milk use the white cloth wrap coco meat inside and use wooden board on top of it and press
Anywhere North of Bangkok, they do not use coconut milk at all, always water based.
The coconut milk in the bag, common when buying from the market (most likely fresh). Many items from the market comes the same way, including ready made meals (like a green curry).
The funny thing about the Jamie Oliver food processor thing is that I have a Jamie Oliver brand Pestle and Mortar, it's a huge stone one and I love it, It was a gift somewhere around 12-15 years ago, so before he made those videos lol.
in Thailand very few serve brown rice in restaurants, however for home cooking many still ate them since it is believed to be more healthy
A few things I would do differently:
- use only green chillies
- heat the curry paste in the pan then add only coconut milk/cream instead of water
- maybe cook chicken separately to reduce the cooking time for the curry paste.
He uses a few red chillies to make it hotter because green ones aren't ripe and don't have as much spice as the red ones.
@@thunderstrike101 Interesting. I grow Thai chiles, and I've never noticed a heat difference between red & green. Main difference (for me) is grassy flavor vs sweet. Same with other chile peppers.
Excellent video as usual.
I appreciate that!
We have found those pestle and mortars in the deserts south of Tucson. They are a little bigger though.
there's fresh shrimp paste and there's fermented shrimp paste. and there is also salted and unsalted. if the one used is fermented, fish sauce will add stronger flavor that might not sit well with some people's palate.
Im malaysian. That coconut milk is not emulsified, actually its very fresh squeezed no water added. No chemical added, it is very healthy. Fresh coconut will be grinded and squeeze with machine. We also can make at home but with blender, but the problem is we need to add water for blender and then squeeze with cheese cloth. That normal for malaysian or thailand. When squeeze coconut cream cant be in room temp because it will become acidic just only in 1 or 2 hour. It need to be freeze immediately. Thats why u see it like emulsified but its not, it still half thaw. No need to full thawing because it will melt in pot. Also when it still frozen we just cut in half with all the forzen plastic, because it hard to open when frozen. But u can take out the plastic after u cut it. It normal. Another half if u dont need u can still forzen it. But after frozen 2 or 3 days we actually dont really like it because it become easy to become coconut oil when overcook the curry. We here dont like the coconut cream become oil because it will make the curry not creamy but oily. Here fresh squeezed coconut milk like that usually come in 250g, 500g, 1kg or 3kg. That one mark wein used is 1kg. If u know the machine used for making tofu with soy bean, actually that machine also we use to extract coconut milk with no water added
Sweet basil... Here in the Phils we add "Chili leaves" add more spicy â€
I remember when I was a kid my mom sent me to the market to get all the ingredients for curry paste. She wrapped shrimp paste with a banana leaf, the same with shallots and grilled it for a minute or two. The hard part of making curry wasnât the pounding. I had to make coconut milk from actual coconut fruit đ it was time consuming but it was worthwhile. How I enjoyed the sweetness and aroma of fresh coconut đ I think I will make green curry chicken tonight. đ
Lol we got the same childhood. Making coconut milk from scratch
You look like a composed and stable version of the AVGN đ it's incredible. Great videos also! ;)
Thank you but he is not my doppelganger
Brown rice is not uncommon in Thailand though. Health problems that come from eating habit are very common here. That's why some people shift from white rice to brown rice or riceberry rice to make their meal more nutritious.
Strange the brown rice is more healthy... Maybe different from the thing we call brown rice here in kerala (it's a wild strain of rice)
@@caniblmolstr4503
What do you mean? Everyone knows Brown Rice is more healthy?
@@AdityaWaghmare op corrected her typo after my comment.
@@caniblmolstr4503 In the Western world at least brown rice and white rice are the same rice varieties, it's just that the brown rice hasn't had it's bran coat removed like white rice has. If you take a grain of rice off the rice plant and remove the outer hull, that's brown rice. If you then remove the bran coat as well, now it's white rice. Same rice, just less processed than the white rice.
It's healthier because the bran coat on the rice contains bran oil, which is very good for you, as well as some vitamins and minerals that are lost if you process the rice into white rice. It doesn't go nicely with every dish though because it has a different flavor and it also takes longer to cook because the bran coat is resistant to water so it takes longer for the water to penetrate into the rice.
@@chriswhinery925 OK. Here both are different varieties. Brown rice has a bigger coarser grain. While the white rice is sweeter and obviously less healthier. Then there the basmati rice for special occasions - long grained with a distinct smell with a wheatish flavour not sweet like the white rice but not flavourless like the brown either
Enjoyed the video. I mostly use my blender for spice pastes. Sure it's not authentic, but it's much faster and easier to get a good consistency. You do need a quality blender though and sometimes need to add a bit of water or oil to help combine everything well.
Yeah you can use blender for a convenient or like chef Jame said buy a pre made curry paste. One tip; if you want to get as close as authentic but still doesnât want to use pestle and mortar for some reason. Roast all the spice in a pan for 30sec except coriander root and galangal, then blend it.
Again! Great video sir
Glad you liked it!
Pls make a review about uncle roger reaction on filipino adobo thank you
Expect we could make a batch and freeze it to great effect. I freeze fresh spices and they are as good as fresh.
1. Coriander root
2. Garlic
3. Peppercorn
These are 3 musketeer of ingredients we use in Thailand for make paste, soup or stork base.
Like your video btw.
Serious worldwide culinary knowledge, the little tips are great
I make this occasionally and I just take Jet Tila's advice to buy my curry paste, provided it's made in Thailand. Nothing wrong with buying it from people who have been making it for generations. He does it, people in Thailand do it, so that's good enough for me.
It does save time and mess in the kitchen
5:45 Finally someone comments on the pestle and mortar thing. Uncle Roger (and others) sometimes make it sound like Europe has no knowledge of this literal Stone Age tool... But it does raise an interesting question: why is it rare in a modern Western kitchen? Perhaps because it is heavy, and things like pesto or mustard are rarely made at home nowadays?
People still use it at home but It's not practical to use in the pro kitchen. Like how we make Alioli here, in the restaurants we don't use a pestle and mortar to make it as we tend to make liters at a time.
People have all kinds of funny impressions about what Europeans did and didn't know and did and didn't do back then. Most probably think our ancestors lived in caves in the middle ages.
Swede here,
In professional kitchens I think it simply takes too much time and effort compared to some modern machinery.
In normal households I see the divide between those who like to do stuff themselves, who still use one for pestling spices and so on, and those who simply want a fast convenient result who buy preground.
I use it mainly because it can really let me decide how fine i want the end product which can be important when it comes to fennel seeds for example.
Ive also got into my head that whole spices stay fresher longer than ground, so I only grind what I need and let the rest stay potent longer. Might be wrong about that, im just a foodie not a chef.
We get white, brown, raspberry and black rice in Thailand đčđ my wife mixes white and brown rice together and thatâs how we enjoy it, she batch makes her chilli đ¶ paste and does so on the floor in our kitchen in her kruk which is a very large traditional clay Thai pestle and mortar
I imagine you start with the hardest ingredients for the same reason why you pestle on the ground, because of the energy absorption from the softer ingredients?
Coriander root is essential to thai cuisine we use it almost everything. The leaves are mostly for garnish.
Belapuma Use food processor FIRST then FINISH OFF WITH PESTLE AND MORTAR, SAVE POUNDING for LATER~~~ 21:05
Picking out bone fragments in food is considered an "activity" in Thailand, it's part of the enjoyment of eating, at least that's what my wife tells me!
One of the by-products of coconut is the light stiff fibrous husk that the coconut is wrapped in. When my wife, father in law and I were building up some raised beds in our garden, my mother-in-law used a heavy knife/small cleaver and wooden chopping board to chop the 6-8 inch long husk pieces into 5 or 6 pieces, we used to fill the beds before adding soil. She did a huge bag in about an hour, didn't stop except to have a couple of sips of water. Chicken bones don't stand a chance! đ
In many respects the femininity of Thai women puts western women to shame, but wielding a cleaver is not one of them! đ
Please let me know if I'm way off base here but to aid in reducing time and effort, could you start by pounding the peppercorn but then pulse the rest in the processer to start breaking down the ingredients and finish pounding them in the morter and pestle to get the right consistency?
Hello Chef James the coconut cream that wrapped in plastic, sometimes they make it at the place you buy it or made it couple day ago
I grow my own coriander and the roots make a difference. I truly don't understand why they don't sell them in the USA, especially given the amount of coriander that is sold.
another great video chef! đđ
Thank you so much!