Video

Simple and Delicious Chicken Biryani

Chicken biryani, sometimes referred to as “biriyani” or “biriani,” originated in India. Since then, it has made its way into kitchens around the world with a variety of ingredients and methods. This recipe is our variation to this delightful Indian recipe. Get the recipe: http://cooknshare.com/recipe/chicken-baryani/

This recipe can be altered in several ways. First, we use a number of spices to make the biryani sauce. You can, however, pick up a box of pre-made biryani sauce in your local grocery store. There is no reason you can add your own spices, as well.

We use basmati rice as it’s so aromatic, but you can use the rice of your choice. Jasmine rice or other rices go nicely with the dish too.

This recipe uses chicken thighs, but any cut of chicken can be used depending on your preference. For example, boneless, skinless chicken breast work nicely in the dish and can be a bit healthier.

The rice in this dish is spiced with bay leaves, salt, and chicken stock, but the sky is the limit in terms of spicing the rice. In example, cloves, cardamon, cinnamon sticks, etc. can be used.

We only marinate the chicken for about 30 minutes, but if you have extra time, it is better for it to soak in the juices overnight. The longer, the better to allow the marinate to soak into the meat and break it down.

Tomatoes and lemon juice are used in our biryani recipe as they tend to add extra flavour and acidity which makes the spices a touch subtler.

Watch the video, give our chicken biryani a try, and let us know what you think.

Recipe:

Ingredients:

For the Marinate:
9 Chicken thighs or breasts, cubed
1/2 cup of plain yogurt
1 medium chopped tomato
4 – 5 cloves of crushed garlic
2 thumb size ginger, crushed
1 tbsp of lime juice
1/2 tsp of salt
1/2 tsp of pepper
drizzle of olive oil
2 tsp of garam masala
2 tsp of cumin
2 tsp of turmeric powder
For the Rice:
2 cups of basmati rice
2 bay leaves
1 pack of chicken bouillon or 1 chicken cube
2 tsp of salt
water for soaking and boiling
Additional Ingredients and Garnishes:
1 large red onion, sliced
handful of fresh mint and coriander leaves
3 tbsp of warm milk
2 pinches of saffron
cooking oil

Method:

Soak the rice in water for about 20 minutes.
While the rice is soaking, put the chicken in a bowl and add in the marinate ingredients. Using a spoon or your hands, mix to ensure the spices are well combined and the chicken is completely coated. Cover the bowl with cling wrap and let it marinate for 30 minutes or so – overnight is preferred.
Add the onions to a pan and fry until soft and brown. This will take 10 minutes or so over medium high heat. Set them aside.
Transfer the chicken into a pot with the marinate and bring it to a boil. Reduce to a simmer, cover, and let the chicken cook through. This will take about 20 minutes on medium heat. Turn off the heat and set aside.
Meanwhile, combine the warm milk and saffron. Mix until well combined and allow it to soak for a few minutes. The mixture should turn orange.
Bring a pot of water to a boil. Season it with salt, bay leaves, and chicken bouillon. Drain the rice and put it into the boiling water. Cook for 3minutes and not more than 5. You want it 70 percent cooked.
Ladle the rice over the chicken mixture.
Top the rice with the onions, mint, and coriander.
Spoon the saffron mixture over the top.
Put the pot back on the stove, over low heat, and let it steam for 10 or 15 minutes.
Serve and enjoy your chicken biryani.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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Posted: Tuesday, July 04, 2017

THAI FOOD FESTIVAL in Bangkok! (Amazing Thai Taste Festival) – Hot Thai Kitchen

The Amazing Thai Taste Festival is a fantastic stop for foodies if you happen to be in Bangkok around this time! The festival has booths from all sorts of vendors: street food, restaurants, even a cooking school! And it has a stage with live cooking demo and performances (which was incredibly LOUD hence me yelling my way through this place! Sorry about that…).

It was actually not as big as I expected, which isn’t a bad thing, because it means that you CAN realistically see everything in one evening. There are some seats and tables for eating there as well, but not much. It’s hot though, so be prepared!

WANT TO GO NEXT YEAR? I think this is the first time they organized this festival so hopefully there will be a next year! This year (2017) it took place at the Makkasan Airport Link station around mid June. Location may change next year so definitely look it up! You can check out the Tourism Authority of Thailand website and Facebook page for more info on festivals like this.

MORE FOOD MARKET VIDEOS: https://www.youtube.com/playlist?list=PLaS2Ffd8cyD6ymY_3M8b9DraSfsM2lrzO

WRITTEN RECIPE: https://hot-thai-kitchen.com

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

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 http://hot-thai-kitchen.com

Posted: Tuesday, July 04, 2017

7 Must-Try Thai Supermarket Snacks – Hot Thai Kitchen!

Secret note for people who read my descriptions: Watch to the end for the 8th bonus recommendation 😉

One source of really yummy food in Thailand that is often overlooked is the good old supermarket! Thai supermarkets are packed with tons of delicious stuff, especially snack stuff! But with hundreds of products on the shelf…which one should you try??

Well, I can help! Here are 7 delicious, classic Thai snacks that you can find at any major supermarkets in Thailand. These are all stuff I grew up with and am super fond of. If you’ve got more suggestions to add to the list, share them in the comments below!

ALSO WATCH: Top 5 Noodle Soups in Thailand! https://youtu.be/fcn8Y88IqqM?list=PLaS2Ffd8cyD5kIn-GQYgMvey4ggeWysLf

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

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 http://hot-thai-kitchen.com

Posted: Friday, June 30, 2017

Pancetta and Spinach Pasta – Cooked by Julie episode 354

Recipe: http://www.cookedbyjulie.com/pancetta-and-spinach-pasta/

Posted: Friday, June 30, 2017

Irresistable Chocolate Sugar Cookies (Giveaway Result)

Chocolate sugar cookies are simple, easy to make, and incredibly yummy. When I make a batch up, they are gone in a few hours. They are great with a glass of milk or a cup of tea. Give them a try and let us know what you think.

As always, there a few ways to alter the recipe. First, I use vegetable oil in the recipe, but you can use any type of oil. For example, peanut , olive, other or other oils can be used and are probably much healthier

The vanilla extract is totally optional, but it adds a nice touch and flavour to the recipe. Just be sure to use a good brand to get the quality. Almond oil would be nice, too.

Be sure to use a good quality cocoa, as well. I’ve tried some cheaper brands and they seem to have a bit of an off taste.

Often people wonder why cornstarch is used in the recipe. It makes the cookies more tender, softer, and holds the shape while they are baking. It does not, however, alter the taste in any way.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

Get the recipe at: http://cooknshare.com/recipe/chocolate-sugar-cookies/
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Posted: Thursday, June 29, 2017

Thailand’s Biggest Food Show! THAIFEX 2017 – Hot Thai Kitchen

An absolute foodie heaven! Join me as I explore THAIFEX World of Food Asia, an annual food trade show that is the biggest in Asia! The show features food manufacturers of all sorts who are there showcasing their best and most innovative food products. They have some really fascinating stuff I’ve never seen before…a coconut with a soda can cap? That’s cool!

If you want to go to THAIFEX , you can! It usually takes place at the IMPACT Arena, a convention center just outside of Bangkok. Dates change every year but you can easily look it up on the internet. The first few days of the show are for industry only, but the last couple days are open to the public. It’s a fun way to spend the weekend with your family or your foodie friends, but choose your “section” to explore wisely because trust me, you will not be able to see everything because it’s huge!

A big thank you Thai Trade Center Vancouver for sponsoring this trip!

MORE THAILAND VIDEOS: https://youtu.be/gJffE2Mwi48?list=PLaS2Ffd8cyD5kIn-GQYgMvey4ggeWysLf

GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen

SUPPORT THE SHOW: If you love the show, check out our Patreon page! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

https://www.pinterest.com/hotthaikitchen

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 http://hot-thai-kitchen.com

Posted: Tuesday, June 27, 2017

Almond Chicken – Dinner in 30 Minutes

Almond chicken is simply sensational. I have it one weekends or Friday nights as it’s such a treat. My family and friends really enjoy it. Give it a try and let us know what you think. Get the recipe: http://cooknshare.com/recipe/almond-chicken/

There are a few variations you can make to the recipe. First, you can alter the amount of almonds. I use about half a cup, but you can use more or less depending on your liking. Try to use a good quality almond, however. You can use roasted or plain depending on your liking.

In terms of the spices, you can add as much or as little as you like. For example, if you are a garlic lover, you can add more; if you are not, you can add less. You can also add the spices of your choice if you wish.

The vegetables are completely optional. I have seen many recipes for almond chicken, and the vegetables vary. These are the veggies of my choice, but you can add any kind of vegetables. In example, some egg plan or something similar might be a welcomed addition.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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Posted: Monday, June 26, 2017

Pomelo Salad Recipe (Yum Som-O) ยำส้มโอ – Hot Thai Kitchen!

Pomelo is like a giant, sweet grapefruit. When you get a good pomelo..few things are more refreshing and invigorating to eat! It’s also the perfect candidate for this beautiful, light salad, and I waited a long time to make this recipe cuz I wanted to make sure I am in Thailand where pomelos are the best in the world!

In this video I also show you how to peel a pomelo! It’s a massive fruit so it is intimidating to many people, and tons of Thai people (including me) often buy pre-peeled ones just for convenience. But once you know the trick, it’s really not hard, just takes a bit of time! And FYI, peeled pomelo segments will keep in the fridge for at least a week or 2, so after I peel the whole thing, I just stick them in a well sealed container in the fridge, et voila, ready-to-eat delicious pomelo in the fridge for days!

MORE THAI SALAD RECIPES: https://www.youtube.com/playlist?list=PLaS2Ffd8cyD7FxZDP6x_33l6rqZeCYhWW

WRITTEN RECIPE: https://hot-thai-kitchen.com/yum-som-o

SUPPORT THE SHOW: If you love the show, you can support us on Patreon and become part of the HTK team! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

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 http://hot-thai-kitchen.com

Posted: Friday, June 23, 2017

Coconut Tres Leches – Cooked by Julie episode 353

Recipe: http://www.cookedbyjulie.com/coconut-tres-leches/

Posted: Thursday, June 22, 2017

Corned Beef Empanadas

Empanadas are a street food served all over the world. They are various kinds of filling wrapped in a simple dough mixture and baked, and they differ vastly in ingredients from culture to culture. Just about any culture has a version of empanadas. In this recipe, we use a corned beef filling which is remarkably delicious. Corned beef empanadas can be served as part of a meal or just a snack. Try them and let us know what you think. Get the recipe: http://cooknshare.com/recipe/corned-beef-empanadas/

There are a few variations and adjustments to the recipe. To begin with, you can use any brand of corned beef. Personally, I prefer a brand from Argentina, but any brand will due. Having said that, try and use a good quality corned beef as it will make all the difference in the world.

In terms of the spices used in the recipe, you can use as much or as little as you like. In example, if you’re an onion lover, add more. If you are not, simply add less. Other spices can certainly be used too, so do not be afraid to add some of your preferred spices to the dish. You can add a few extra vegetables of your choice, such as corn or peas, if you wish.

It is important that the butter must be cold and the water ice cold. If they are not, the dough will not form together properly.
The wonderful thing about dough recipe for the empanadas is that it can be repeated for any type of filling you choose. It can also be made up in large batches and frozen for use later.

For the full recipe, please visit: http://cooknshare.com/recipe/corned-beef-empanadas/

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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Posted: Thursday, June 22, 2017

Awesome DIM SUM in Bangkok! – Thailand Vlog

Dim Sum in Bangkok is world class, no question about it! In this vlog, my friends and I went to a classic restaurant that is very well known for their authentic Hong Kong style dim sum: Ah Yat Abalone Forum.

Ah Yat also offers other Cantonese dishes outside of their dim sum menu. There are no carts, so you have to order off the menu. It is located inside the Ramada Plaza Menam Riverside Hotel (previously Menam Hotel).

In Thailand, unlike in North America, Chinese food is pretty pricey as they tend to be more elaborate meals with more expensive ingredients such as seafood. In fact, most good Chinese sit-down restaurants are more expensive compared to Thai restaurants. The damage for our meal was 700 baht per person ($20 US) but we did order wayyy too much, as we usually do, so you can probably get away with 500-600 baht per person for this meal.

MUST-TRY DISHES:
Crispy Tofu with Chili Salt
Salted Egg Custard Lava Buns
Crisp Pork Belly
Duck Tongue – If only just to try it!

RESTAURANT ADDRESS:
Ah Yat Abalone Forum
2/F, Ramada Plaza Bangkok Menam Riverside
Charoenkrung Rd.,
Bangkok, 10120

MORE THAILAND FOOD VLOGS: https://www.youtube.com/playlist?list=PLaS2Ffd8cyD7ZYcZCfM5E5eecsw9k2cvp

FOR RECIPES: https://hot-thai-kitchen.com

LOVE THE SHOW? Support us on Patreon and become part of the HTK team! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

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 http://hot-thai-kitchen.com

Posted: Tuesday, June 20, 2017

Orange Chiffon Cake with Orange Glaze

Chiffon cakes are moist, airy, and delicious and a cross between an oil and sponge cake. I love them due to their airy texture created by the meringue. Give our chiffon recipe a try and your family and dinner guests will love it. Get the recipe: http://cooknshare.com/recipe/chiffon-cake/

Get the recipe: http://cooknshare.com/recipe/chiffon-…

The cake can be made using different flavors. We have made one of the most popular ones which is an orange chiffon. Lemon is fairly popular too. You can be the judge.

There are a few adjustments you can make to the preparation of the cake. First, we add moderate amounts of sugar to both the cake and meringue batter. If you have a sweet tooth, you can add more.

We add 2/3 of a cup of orange juice and the zest from one orange. A large orange will yield this amount. If you want more of an orange punch, simply add another orange.

The meringue is one of the most important elements of the cake. When separating the yolks from the whites, be sure not to get any yolk in the whites. If you do, it will not whip up properly. Also make sure your bowl and paddles are clean.

The glaze is a simple combination of confectioner’s sugar and orange juice. You can make it as thick or as runny as you like simply by altering the amounts of each component. A few drops of vanilla extract can be added for some additional flavor.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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Posted: Monday, June 19, 2017

Tuna Pies

Tuna pies are simple and yummy. They are made with a couple of cans of tuna, some puff pastry from the grocery store, and a few other simple ingredients you will have in your fridge and pantry. Life does not get much more simple. Believe me, your friends and family will love these simple little tuna pies.

As always, there are a few ways you can alter the recipe. First, I use tuna in water, but you can use tuna in oil if you wish. Try to use a fairly good quality tuna, as it will make all the difference in the world.

I use some simple spices in my pies such as onion, garlic, and pepper. The recipe doesn’t have to be limited to these spices, however. For example, you can use ginger, hot pepper flakes to add some heat, or whatever you like.

We buy the puff pastry from the grocery store, but if you are super energetic, you can make it from scratch. If you have the time, it is actually a fun recipe to make.

Give our tuna pies a try. As always, let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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LICENSE CERTIFICATE : Envato Marketplace Item
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This document certifies the purchase of:
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Licensor’s Author Username: Pavel_Nest
Licensee: David Hood — Cook n’ Share

For the item: Guitar Logo

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Item ID: 4301501

Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89

Purchase Date: 2013-10-02 08:54:49 UTC

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Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia

Posted: Saturday, June 17, 2017

DURIAN FEST & FRUIT BUFFET in Bangkok! – Hot Thai Kitchen

Here’s a little souvenir from my latest trip to Bangkok! Join me and my brother Eddy (the cameraman) in this durian and fruit festival as I explore the “durian market” and then stuff myself silly at the fruit buffet with piles of durian, mangosteens, rambutans, mango and more!

End of May-June is the peak of fruit season! So naturally, during this time you will find many fruit festivals around town (usually held at shopping malls), and fruit buffet is starting to become a thing! So I went to the biggest one that I know of which was held at Central World.

WANT TO GO NEXT YEAR? It costs 500 baht per person ($15 USD) for a 1.5 hour session, but this would cost less at smaller malls (but fruit selection may not be as good). This is not cheap in Thai money, but I think it is worth it if you’re traveling and want to experience all the delicious Thai fruits conveniently in one place. However, if you live in Thailand or if you’re in Thailand for long time, I do not think it is worth the price as you can easily buy these fruits and eat them at your own pace for much cheaper. It’s also better to not be so ridiculously full at the end!

MORE VIDEOS FROM THAILAND: https://www.youtube.com/playlist?list=PLaS2Ffd8cyD5kIn-GQYgMvey4ggeWysLf

FOR RECIPES: https://hot-thai-kitchen.com

LOVE THE SHOW? Support us on Patreon and become part of the HTK team! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

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 http://hot-thai-kitchen.com

Posted: Friday, June 16, 2017

Grill Masters Club Unboxing and Taste test cheekyricho cooking ep. 1,152

Grill Masters Club Unboxing and review cheekyricho cooking ep.1,152
We received a subscription box from Grill Masters and in this video we show its unboxing and taste test. These sauces, and rubs are delicious and would enhance any BBQ, roast, grill meal. In the coming weeks we will be show casing some of the uses for these versatile products. Follow the link below to order some yourselves so you can enjoy these simple, tasty, healthy flavour enhancers for your food too.

For more information, wonderful recipes and to get your own Grill Masters Club Products www.grillmastersclub.com

Posted: Friday, June 16, 2017

PICKLED SHRIMP | stevescooking

Pickled shrimp are a staple of Southern cuisine, enjoy my twist on this classic.

ABOUT STEVE DOLBY http://about.me/stevendolby

MY COOKING GEAR https://kit.com/stevescooking

RECIPE coming soon

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© StevesCooking 2017

Music by
Title: Street Of Shanghai (2536/5)
Artist: Christophe Goze
Album: Audionetwork

Posted: Wednesday, June 14, 2017

Cheesy Spinach Bake ผักขมอบชีส – Pai’s Kitchen!

This recipe is my mom’s favourite way to eat spinach! Spinach cooked in a cheese sauce that is creamy yet not too heavy. Studded with bacon and topped with more cheese. This is so good on its own, as a side dish, or for breakfast with some toast! To make it vegetarian, simply leave out the bacon and up the cheese a little 🙂

RELATED VIDEOS YOU’LL LOVE
Awesome Banana Spinach Muffins: https://youtu.be/lOFQizMmK1o?list=PLaS2Ffd8cyD4EjCkWKyqHM83OGqyVVgWo

WRITTEN RECIPE: https://paiskitchen.com/cheesy-spinach-bake/

LOVE THE SHOW? Support us on Patreon and become part of the Pai’s Kitchen team! https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen

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 http://hot-thai-kitchen.com

Posted: Tuesday, June 13, 2017

Miso Pork Stirfry cheekyricho cooking ep. 1,149

Miso Pork Stirfry cheekyricho cooking ep. 1,149 its cheap, super quick, a delicious light lunch or a great addition to your own home made Asian Banquet.
INGREDIENTS:
1/2 carrot
20g oil
1 red onion
100g snow peas
20g garlic
10g soy sauce
vege salt & pepper to taste
50g capsicum
200g lean pork
40g miso paste

Thank you very much for watching. If you’d like to see more interesting recipes & ideas please check out our cheekyricho channel.
Do come back and visit us again soon we have so much more to share with you.

Follow me on Twitter https://twitter.com/cheekyricho

Follow me on Facebook http://facebook.com/pages/cheekyricho/366725500075799

Follow me on http://youtube.com/user/cheekyricho

Follow me on http://cheekyricho.blogspot.com

Special Thanks to Kevin Macleod
http://Incompetech.com/music/royalty-free/index.html?ISRC=USUAN1100365

Posted: Sunday, June 11, 2017

Minestrone Soup Tefal Cook4Me cheekyricho cooking Vegan GF ep.1,148

Minestrone Soup Vegan Gluten Freen Tefal Cook4Me cheekyricho cooking recipe ep. 1,148.
Its Vegan and Gluten Free, hearty, healthy, tasty and comforting.
INGREDIENTS:
400g vegetables ( we used potato, sweet potato, pumpkin, carrot, onion, celery, beans, capsicum, parsley, garlic
400g tinned or fresh tomatoes
400g cannellini beans
30g garlic,
20g extra virgin olive oil
300g vegetable stock
1 teaspoon dried Italian Herbs
vege salt and freshly cracked pepper to taste.

Thank you very much for watching. If you’d like to see more interesting recipes & ideas please check out our cheekyricho channel.
Do come back and visit us again soon we have so much more to share with you.

Follow me on Twitter https://twitter.com/cheekyricho

Follow me on Facebook http://facebook.com/pages/cheekyricho/366725500075799

Follow me on http://youtube.com/user/cheekyricho

Follow me on http://cheekyricho.blogspot.com

Special Thanks to Kevin Macleod
http://Incompetech.com/music/royalty-free/index.html?ISRC=USUAN1100365

Posted: Friday, June 09, 2017

Homemade Refreshing Lemonade – 3 Flavors/3 Ways

Homemade lemonade is easy to make, delicious, and refreshing. It’s like a breath from heaven on a hot summer’s day. Although it is a little more difficult to make, it is well worth the while. get the recipe: http://cooknshare.com/recipe/homemade-lemonade-made-3-ways/

There are a few tips to making this natural lemonade. The recipe takes about 5 lemons. You can add a couple more if you want to intensify the lemon flavor. The same applies to the lime, mint, and watermelon. I use a juicer for the lime and lemons, but you can squeeze it by hand or use a blender. I mash the watermelon to extract the juice, but a blender can be used for this, as well.

I use 1 cup of sugar, but you can add less if you are diet conscious. Of course, if you have a sweet tooth, you can add a bit more.

Try our homemade lemonade and let us know what you think.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

Short Intro Clip: Guitar Logo

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Posted: Thursday, June 08, 2017