thai food cooking stream

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➜Edited by: Thomas Mosby czcams.com/channels/TOo.html...
RECIPES:
Thai Money Bags
• 2 cloves garlic
• 2 coriander root
• 1⁄2 teaspoon black peppercorns
• 3.5 ounces shrimp
• 7 ounces ground pork
• 1 teaspoon sesame oil
• 1.5 tablespoon light soy sauce
• 1⁄4 cup sweet corn
• 1⁄4 cup carrots (diced)
• 2 dried shiitake mushroom (soak and then dice)
• spring roll wrappers (see notes)
• oil (for deep-frying)
• garlic chives (see notes)
1. Use a mortar and pestle to crush garlic, coriander root, and black peppercorns.
2. Prepare your shrimp by cleaning and deveining them. Once clean, use a food processor or a knife to finely chop the shrimp until it reaches a ground consistency.
3. In a large mixing bowl, combine the ground pork and shrimp. Add the spice blend from Step 1, along with light soy sauce and sesame oil. Use your hands to knead the mixture thoroughly for about 4-5 minutes.
4. Add diced vegetables like carrots, shiitake mushrooms, and sweet corn into the bowl. Gently mix.
5. Fill a pot with water and bring it to a gentle simmer over medium heat. Blanch the garlic chives for about 20 seconds, just until they become soft and flexible.
6. Now, we’ll shape the money bags. Place a spring roll wrapper on a flat surface. Spoon a tablespoon of the filling into the center. Carefully bring the edges of the wrapper together at the top, encasing the filling. Secure the top by tying it with a softened garlic chive. Repeat this process until all the filling is used.
7. Heat oil in a deep fryer or a large, deep pan over medium-high heat. Once hot, fry the money bags in batches. Make sure they’re golden and crisp, which should take a few minutes. Flip them occasionally.
8. Once fried, remove them from the oil using a slotted spoon. To remove excess oil, let them drain in a colander or on paper towels. Serve them hot alongside your favorite dipping sauce. Enjoy!
Thai Panang Curry
• 1 tablespoon oil
• 2 tablespoons Panang curry paste *
• 1 tablespoon peanut butter
• 2 pounds chicken breasts , cut into pieces against the grain
• 1 small onion , sliced
• 1 green bell pepper , thinly sliced
• 1 red bell pepper , thinly sliced
• 2 teaspoons freshly grated ginger
• 4 garlic cloves , minced
• 2 14 oz cans coconut milk (Chaokoh brand is my favorite)
• 2 teaspoons cornstarch
• 1/4 cup light brown sugar , packed
• 1 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 cup loosely packed basil leaves , roughly chopped
• Hot cooked rice white, brown or jasmine
1. Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
2. Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining ½ can coconut milk then add to the pan. Stir well.
3. Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
4. Stir in brown sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
5. Serve over hot cooked rice.

[@DoctorTokara]

it looks so good Liz! love these cooking streams!

[@HeadShotChick]

Glad you like them!

[@Bexx55]

Everything looked BOMB gonna have to replicate now 😂

[@HeadShotChick]

Hope you like it as much as I did!!

[@imbatmandummy490]

Looks so good!

[@HeadShotChick]

It was! Thank you!

[@joeyalvy4945]

haha cooking stream? I need to watch one of these live! Maybe for the next one, try cooking something you’ve never tried before 😮

[@HeadShotChick]

Lol I did! Almost every cooking stream is me making something new I've never made before :)

[@Youtubereni3686]

First love you