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Hi and welcome to Cooking With Us! We have our friend Nee, (HI) Rose, and James
over there, he's working on carrots. And the first thing that we're going to enjoy,
which apparently goes on chips, is called.... Kratong tong? Yes.
And apparently we're using yellow onion...mhm... And what else?
Peas, and carrots, and corn. And this one - ground pork.
Here you go.. Thank you. She's already a chef.
High or medium? Medium
Yellow, is when you're gonna stir this one. For Rosie.
Don't be shy! Don't be shy! You're gonna be on the blog for Valerie.
She just shows them to everybody. No need to be shy at all!
You put the garlic powder, a little bit. Push the button at the top. Wow!
It is two-thousand-fourteen! It is two thousand fourteen!
OK
This one is fish sauce! Fish sauce, first time ever.
Hoison sauce makes it like, more tasty.
Now...
You just everything inside.
In Thailand there's not too much stuff like this...
But we just try to make it more and more delicious.
Adding to it. Yes,
And know how the texture of the food, what is good, not good, to mix together.
Oh yeah, that's that's definitely important.
This is ghost pepper salsa on this. Yes! Oh god...
And you're out!
Oh my gosh that's so good!
My mouth is watering.
Is it? Yes you can try with the second one.
It's not as scary as you think.
Yeah, awesome!
Rosie, you try! You made it, you try! And it works out so well with the scoops.
Good! Mhm
Jimbo,Try!
It's not an experiment, I've had it before.
What are you making right now?
Massaman Curry.
This is getting the curry ready over here, right?
Yeah
Tamarind sauce. What? Tamarind Sauce. Tamarind. Tamarind?
Oh wow I've never even seen it like that before. It's sour!
So what is this?
This is the beef, we're cooking Massaman beef today.
It's very soft and tender when you eat it.
Fine with me...
We make the coconut cream, cream, like turn to oil, Rosie.
Oh wow.
Two cups carrots, two cups potatoes right? Potatoes...
In half a pot of water.
Almost turned to the oil now. Isn't it just boiling?
No, just stir - Rosie! It make, make, you feel it stickier, right?
Yes and now we turn to the oil.
What was that? Ha!
Well it smells really good.
There's a lot of grease in that Massaman curry stuff huh?
Yeah because it's oil. Oh because it's oil...
The beef, stir with the curry to make the surface of the beef tender.
Oh so we're just searing the outside right now? Is that the - Ok.
More coconut milk.
Wow that looks freaking amazing.
Ooh put in the whole jar! No.
Haha
Normally they put the peanuts... yeah yeah
But I just, I love this one.
Me too! Yeah, everybody loves cashews.
That's so crazy hard. Oh, yeah.
Two spoon - teaspoons Of the fish oil?
Yes.
Palm sugar. Palm Sugar. Yeah.
(discussion of ghost peppers)
What's inside still? It's the meat of the tamarind... it's sour.
For this curry it means, sour, sweet, and salty.
This one's spicy... Can I put some? Put some. Oh yeah.
Oh no, not spicy! Yes, yes please! Please yes.
It's sauce for... pepper!
Sweet sour and salty, a little bit? Mhm
Sweet sour and salty! it's good
Oh I can say that really fast!
Sweet sour and salty!
We top with the onions.
I once had a friend of mine tell me that I tend to over-onion when I cook I said... that's
impossible. There's no such thing.
You can put more, any vegetables that you want to,it makes - sure.
Whatever you want to but, this one is colorful and delicious, so...
Oh Colorful!
Fried onion, for smell, and just, everything is gonna be very very delicious.
I believe that!
And here we've got some basmati rice cooking up.
Thank you so much!!
Thank you thank you.
I'm eating.
mmm, that's good... It's very similar to the yellow the yellow ...curry...
Oh is it spicy? Is it spicy?? mmhm it is spicy?
Oh my gosh yeah that is good.
It's really good right? Is it spicy?
Nope - it's good.
Yep Thank you!
Thank you for joining us for Cooking With Us.
This has been me, Nee, Rose, Jim, and Theron... And Brigly...
Mmmm Brigly's in love!
Fish Sauce! Yeah Fish Sauce! The next thing is fish sauce!
Sweet, sour, and salty, right? Mhm
Sweet sour and salty!
That's pretty fast.