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:
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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 “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 YouTube 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 YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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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.
I never even heard of Persian cucumber or seen them here in Germany (not even in Asian stores).
OMG! I have to get this book. It's beautiful.
I love the new thumbnail picture on YouTube!
where the heck did you find huy fong sriracha???? where i live we've been out for a year or more in grocery stores 😭
that being said! im very allergic to cashews. what would be a good nut substitute? (not pistachios. they're related and i am also allergic)
Sorry this is a bad idea. A surgeon won’t go I’ll unlearn years of expertise and say let me do this from an intern’s perspective
Hi Pailin. Today I received your new book. What a beautiful book. Well done. I'm going to enjoy it.
Great video. I have to say Pai that I learned so much from you, your love for Thai cuisine is just so inspiring for so many. Been to many places, but for me Thai cuisine is still on top. Can't wait for your book to arrive 🙂
Long time viewer, here. Are there any Indian YouTubers you know of who teach the way you do. I've had a much more difficult time finding instructional content in either clearer English or better subtitles.
I made this 3rd as I watched and your kitchen looks nice and tidy. My kitchen was a mess!
Where you point out "Indians are not asians?", i laughed sooo hard. That has been a question in my mind for a while now, and i find it so ridiculous, that whoever talks about asians, they always mean just east asians. The word "Asian" has somehow become synonymous with "East Asia". As if there are no other countries in Asia. Even when east asians talk about themselves, they majorly use the word "Asian". And I am like, hello!!???? I am asian too, and trillion other people who are not East asians are asians too.
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. 😊
great video!
Excellent…can’t wait to try this! Thankyou Pailin!💕
Great idea to introduce your audience to your cooking and your mind like this. Jamie Oliver actually taught me how to cook through youtube. That’s mostly Italian and British however. I will be cooking this is one of the coming weeks!
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 supermarket😃 a whole aisle with stroopwafels?
Big chubby cheeks! You are the best!
This was wonderful. Thank you so much.
Indians are in fact Asian – south Asian
I am in your home town of Hat Tai right now. I am eating a lot lol
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!
This looks so healthy and I am more apt to make this than Chinese style. Thank you for sharing.
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.
You are soo beautiful 😮
Looks so delicious! Amazing recipe❤😋👍💯
I prefer the Southern Chinese version Ku Lu Yuk.
I owe Pai so much. I discovered HTK in early 2020 after a trip to BKK, and watching her videos got me through two particularly difficult periods in my life–a loved one's health scare and then the pandemic. Prior to this I had no interest in cooking, but HTK ignited an interest that soldiered me through the tough times. I was unemployed during first lockdown but I would watch and rewatch her videos even as I had little to no access to Thai ingredients, with the intention of cooking Thai food one day, even those I've never eaten or even heard of. The lockdowns were tough on everyone but I can look back at them with some nostalgia because of how Pai's videos fuelled a learning process that kept me sane. Eventually I managed to source the ingredients and grow those that aren't commercially available (like makrut lime, galangal and holy basil) and prepare authentic Thai food based on Pai's lessons. These days people around me know me for being something of a Thai food expert (I'm hardly that, but I guess I know more than the average non-Thai person), and nothing brings me more joy than preparing the food I learned to cook from Pai and seeing the eyes of the people I prepare the food for light up the same way mine did the first time I had a taste of authentic tom yum. Forever a fan. ❤️
Congratulations on your new book. I am sure it will be a big hit. You are amazing!
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
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…
I love Art’s comments 😄😄
We've watched many of your videos, but I was completely amazed and disheartened at your title for this video. Perhaps you believe you are 'elite', and above all of the 'normal' chefs. Good luck with that.
Hi Pai and Adam,
This video resonates the time I lived in UK. Back then I couldn't find many of the genuine ingredients you can abroad nowadays. I did have to substitute many ingredients but I don't really consider my cooking as Thai just edible will suffice. Hope you can convert those who hate pineapple in cooking.
Adam,
Did you enjoy the dish? How it compares to Chinese takeaway dish?
Where is your famous flat bottom vok 14 inches? Why didn't you prepare in it? Thank you.
And I men you😍😍😍
Mumyyyyyyyyyy
GREAT video!!! I’d love to see more like these. Makes your cookbooks come to life! 😃♥️
Um, Indians are Asian. Asia stretches all the way to the Red Sea
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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. ❤
I LOVE that you have Thai writing in it for my mom to read. She helps me pronounce the words correctly 😄.
Your Channel Is The Best! Thank You So Much!!!!!
Love this walkthrough as a novice!!!
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:
You’ll get a few recipes emailed to you early, regardless of when or where you ordered the book.
You’ll be invited to a live cook-along with me! I’ll demo a few recipes from the book. Date TBD but it will be after the book’s release (Mar 14)
Never heard it called a "Persian cucumber" before. In 'Straya, we call them Lebanese cucumbers just to confuse things even more for the novice 😂
A novice comes in many shapes and sizes, including the one that does NOT like to cook – yet absolutely loves Thai food and often thinks about cooking their own because they live too far from a Thai restaurant to be able to fill that need.
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!!!
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
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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!