Steamed Egg with Crab Recipe ไข่ตุ๋น - Hot Thai Kitchen!
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- čas přidán 27. 07. 2024
- A childhood favourite that I have perfected over the years. Soft, smooth, and silky-this savoury egg custard can be a served with rice or on its own as an appy or breakfast! If you want this for breakfast, make them in advance and simply reheat them gently in the microwave!
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About Pai:
Pailin “Pai” 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
#ThaiFood #ThaiRecipes #AsianRecipes - Jak na to + styl
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
We're serving that at my restaurant as a mini appetizer, so amazing to see my fave vlogger make it.
Love your cook teaching! Look easy and delicious!! Thank you, Pai for yummy Thai recipes 😁
Wow! It reminds me of korean steamed eggs, its kind of the same, but your recipe seems extra special! And I love the presentation as well :) Can't wait to try
Lovely! You made this difficult dish look so easy.
do love your recipes and the way you cook!
I fell in love with Tai food about 35 yrs ago it's is the most interesting and stimulating food on pallate
Thanks for video share love the way you teach I learn alot of great foods my husband very happy, thanks so much again
I just cant stop watching her!
niels smart movie
Thank you very much, one of my favourite menu.
Your explanation is super good, it's fun to listen to and your accent is very pleasant to hear unlike some other Thais and you are very cute too. ^_^
Thanks again for your effort
It’s great how you explain how things work. Well done. You are a good communicator. Thank you.
Just a jiggle it, just a little bit. Love your recipes and the presentation of your videos. Thank you for the many ideas.
Interesting recipe!!! I will definitely give it a try.
I learned a new word today "powderized" ;-)
This dish reminds me of a dish I grew up eating that my Japanese mom made called "Chawanmushi" a very savory steamed custard with seafood inside. Wonderful recipe I must try. Thank you for sharing.
am so gona try this out! so easy n ingredients are easier to get at nearby store. 😊
I've seen it in some Thai series and I didnt expected you'll make it. Thanks!
Anyway, is this food can find easily in Bangkok restaurant/foodcourt/street food? Love to try it before I make it 😝
I love how you call things cute that are not very obviously cute? Like the bowls? They aren't like... obviously cute things. But the fact that you call them cute is pretty cute! Not like, a bad thing, just a nice quirk. owo
Also obviously this looks delicious and amazingly jiggly uwu
น่าทานมากค่ะ
I love your recepies
Great video...thx.
I try to get written recipe from your link n use the search button, nothings comes out. anyone have it?...thank you
This is truly excellent. My home made version is much less classy lol & kinda ugly but waay delicious. Because my mum is Chinese we add a dash sesame oil, white pepper & pickled cabbage (ham choy) to the ground pork. Great Vid imma gonna adapt it : )
Nice dessert
hi, may i know how do u make pork stock?
I love it too
You are adding grades ahead of the Chinese 🥢 and the Korean 🥢with your version. 👍
Thank you .
Will I be able to buy the steamer on Amazon?
can i use clam juice instead of chicken stock and baby clams on the bottom?
Can we just pan sear the fish and pour the sauce over it?
This is similar ti a jappanese recipe called chawamushi. I'll try your way for sure :-)
Thats my name!! :D
Wow delicious and tasty recipe big thumbs up 👍😋👍
so cute
I LOVE YOU, COOKING VERY GOOD
ไม่ทราบซื้อหม้อนึ่งแบบนี้ได้ที่ไหนคะ. มีขายออนไลน์ได้มั้ยคะ อยู่นอร์เวย์คะ
I bought it from Chinatown ka, try looking at Chinese cookware store?
Kai toon is hi-so food 555
Cost minimum 250 baht
There's a secret I've learned though I have not tested it. Cover the bowl with aluminium foil; and btw does anyone steam on low flame?
I guess the word "Toon" comes from Chinese, but we pronounce it "Tung" instead. the word Toon or Tung is describing the steaming process with lower heat or slowly steaming the food.
Oops, I commented before seeing the end of your video where you mention chawanmushi. :-\
Made me hungry.
I'm your avid fun your food it's looks so delicious
That black fungus with white in the back taste like rubber band I'm telling you. Better choose the all black n smaller type fungus. It be perfect. I'll prefer dashi stock, chicken stock also good.
👍
HELLO FROM LITHUANIA:) YOU ARE SOOO COOLLL:) THANK YOU!
This is as same as Chinese steamed eggs , and the word you said dun , in Chinese is 炖。pronounces the same .
Korean Gyeranjim in a beautiful way!!
Bug