Korean spicy chicken stew with simple vegetables- potato, carrot & onion.
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♥Dakbokkeumtang Ingredients
4 lb. whole chicken, cut into 11 pieces with bone in and skin on
1 lb yukon gold potatoes, peel, halved or quartered (approximately 3 potatoes)
1/2 lb carrot, peel, cut into nice big chunks (approximately 3-4 carrots)
1 1/2 lb onion, cut into nice big chunks (approximately 2 onions)
8 cloves garlic, chopped
3 Tbs Gochujang, Korean red pepper paste http://amzn.to/1MHzrLv
2 Tbs soy sauce
1 Tbs Gochugaru, Korean red pepper flakes (Optional) http://amzn.to/1ovcH6U
1 Tbs sugar or honey
2 Tbs rice wine http://amzn.to/1RQLbr9
1 Tbs sesame oil
1 tsp sesame seeds, plus for garnish
4 green onions, sliced into 2 inch long pieces
When Sweet Potatoes and Chard/Other greens meet, make some Saag Aloo. Saag means greens or a dish made of greens, and Aloo is potatoes. I use Chard for the greens in this video. Spinach, mustard or a mix with baby kale and other greens will work too. For the Aloo, I use sweet potatoes. Regular potatoes will work as as well.
A simple dish with onion, ginger, garlic, some spices, then some non dairy yogurt or vegan cream of choice, pressure cook and done. Saucepan option on the post. Takes just 10 Minutes to put together. Serve this easy Sweet Potato Curry with Dals or bean curries.
The recipe can easily be made Nut-free and in a Saucepan(instructions in the Recipe notes on the post). Easily made oilfree. Add some cooked chickpeas or lentils to make it into a meal.
Vegan Gluten-free Recipe.
One of the most classic breakfast dishes you can find in Thailand is congee or “jok”. Congee is originally Chinese, but the Thai version has its own unique style namely we use jasmine rice for more aromatic porridge, and we always add tender, delicious pork meatballs.
This version I’m showing you uses leftover rice, and is super quick and easy and cooks in 15 minutes!
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 http://hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes
Hearty beef and veggies cooked into a wonderfully meaty bite in a fraction of the time! Instant Pot Beef Stew is a great, easy beef stew recipe for dinner! Get the full recipe at http://www.nerdchefs.com/instant-pot-beef-stew/
1 Tbs. Gochugaru (Korean red pepper flakes) http://amzn.to/1ovcH6U
1 Tbs. sesame oil
2 cloves garlic, chopped
1/4 of yellow or white onion, small diced (approximately 1/4 cup)
2 green onions, divided white and green part, chopped
3 fillets of anchovy in olive oil
4 oz. beef chuck, cut into 1/2-inch cubes
1/2 cup fermented kimchi, chopped
1 1/4 cup beef stock or Korean ultimate stock
1 tsp. salt
11 oz. silken tofu
1 egg
Salt and pepper to taste
Filipino friends, please let me know what you like in your sinigang in the comments!
I got so many request for this recipe, and I am very happy about that because it’s one of my favourite Filipino dishes! I remember the first time having it and thinking “it’s like the Filipino tom yum!” Sinigang is a sour soup, owing its sour flavour from tamarind. With lots of veggies and hearty pork ribs, this is the perfect healthy winter dish.
Nowadays, most people make sinigang using a powdered soup mix, but I make mine completely from scratch and you’ll see that it’s really not any more difficult! Change up with protein if you don’t eat pork, as sinigang can be made with any kind of protein. Change up the veggies, too, if you like!
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 http://hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes
Yukgaejang, a bright red Korean spicy beef stew, is a perfect example of an exciting, flavorful recipe that isn’t self-consciously low-carb. Better yet, it’s a perfect Instant Pot recipe.
I pulled heavy inspiration from the techniques of Chef John’s Slow Cooker Pot Roast recipe — https://www.youtube.com/watch?v=YBAugCvw7pk — to create a slightly Americanized version of this dish to suit my own tastes and tools. I think you’ll like it too.
https://instantpotteacher.com/wp-content/uploads/2020/01/1579539489_hqdefault.jpg360480Becky Marshall Designhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngBecky Marshall Design2020-01-20 16:58:092020-01-20 16:58:09Instant Pot Yukgaejang, or Spicy Red Korean Pot Roast: Naturally Keto / Low-carb
A healthy and easy fish recipe that’s great for any kind of white, mild flavoured fish. I’m using black cod (also known as sablefish) because I love its tender flakiness, but in Thailand barramundi is the most common type used. Chewy mushrooms and spicy ginger makes this one of those dishes that’s just hard to stop eating!
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 http://hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes
