One of the things I love most about your chanel, "Usually you'd want to use X, but I have Y right now, so I am using Y"...
@JerrySmith-ih9rd7 ай бұрын
It ‘s more common than not so yeah these videos are very real. I substitute constantly.
@RobGThai4 жыл бұрын
In Thailand, we usually have chili in fish sauce “nampula prik” for people to add to their dish to adjust the taste to their liking. It’s just combination of fish sauce, lime, and a lot of bird’s eye chilies. It’s simple and great.
@Fierag4 жыл бұрын
That stuff with some steak, sticky rice and herbs is heavenly!
@norawitchanbooranapinich35184 жыл бұрын
Rob G it’s Namm Pla. Just correcting.
@cforehand4 жыл бұрын
Rob G.......and a fried egg.
@Ceb7734 жыл бұрын
That stuff is the shit. When I got back from Thailand I found some bird's eye chilies and fish sauce and that was the first thing I made... Served it on the side of some Pad Mama, it's just a flavor that sends you right back. Eating that stuff in the scorching heat, a nice Chang beer to compliment it, you just feel yourself sweating out all the bad stuff. Damn.
@zyrf11674 жыл бұрын
I call it Prik nam pla. good with everything. and yes must add khai
@joneljustbecause4 жыл бұрын
I literally hopped over to this vid after basically seeing a love letter from Babish to Kenji using Mac & Cheese as the pen and paper. What a time! Love both your channels!
@dapjpshha4 жыл бұрын
Broo same. Exactly sammeee!!!
@joneljustbecause4 жыл бұрын
dapjpshha I’m just patiently waiting for the day when I get the notification for the collab between these two bro! It has to happen..and the potential for a book crossover is insane! Imagine Kenji’s Every Night is Pizza Night read by Babish 🔥 🔥 🔥
@randallkleiserccarillo64584 жыл бұрын
Small world
@kaschmir34 жыл бұрын
@@joneljustbecause That would be lovely. Since both of them are so charitable maybe they can do something great with such a collaboration.
@JakeLovesSteak4 жыл бұрын
You literally hopped?
@iheartmarielleee4 жыл бұрын
Kenji, I can't thank you enough for publishing these cooking videos over the past few months! Your fun and easy going approach to cooking is such a breath of fresh air.
@alexstanley65464 жыл бұрын
I can't decide between this and Pad Se Ew for my favorite dish. I guess it's a Thai.
@Vaughanflaherty4 жыл бұрын
ba-dum crash
@stormbob4 жыл бұрын
Ew.
@The2012Attack4 жыл бұрын
Alright dadddddddddd I get it.
@stormbob4 жыл бұрын
I’m not your dad. He went out for a pack of cigarettes seven years ago.
Hey Kenji! If you're looking for holy Basil, you might have some luck in Indian stores as we use it quite often too. We refer to it as "tulsi" if you do end up grocery shopping in an Indian store
@peternixon14602 жыл бұрын
There's that great song "24 hours from Tulsi". 😉
@asincerewoman2 ай бұрын
Holy basil seeds are widely available online now, so if you have a sunny place to put a pot, then you can grow it. This summer, I bought a holy basil plant from Home Depot! Looks like availability might be improving. 🎉
@varisht44 жыл бұрын
Thanks for making this dish. This is my favourite Thai dish and my girlfriend introduced it to me. We are doing the long distance thing at the moment and I make this for myself every time I miss her.
@zyrf11674 жыл бұрын
haha mee too, i love kua gling too. BUT my girlfriend would attack me if i used that nam pla brand
@MerylBliss4 жыл бұрын
Thank you Chef J Kenji Lopez Alt for always teaching us the small things while teaching how to make each meal. You are one of KZbin's gems.
@cellobarney4 жыл бұрын
May I just say for many of us, it's SO nice seeing a new video from you--and Phad Kaprow, no less! I ate this every day for six months in Ubon, Thailand. It just never gets old!
@UnPureMaddness4 жыл бұрын
Kenji you dont know how much i enjoyed your talk with Adam. Great Work!
@syte_y4 жыл бұрын
Jamon is becoming my new favorite. He’s too cute.
@ehtikhet4 жыл бұрын
Could be hamon, the cloud like pattern in the differential tempering of a Japanese sword blade?
@JuanEsquivel-ex8nv3 жыл бұрын
@@ehtikhet jamón means pork in spanish so it's probably that
@davidpier2854 жыл бұрын
My wife refers to the greens as marrungay leaves, from the Ilokos region of the Philippines. We frequently buy them and use them in Tinola, a Filipino soup that's made from a clear broth with chicken, garlic, ginger, fish sauce, chayote or green papaya, and the leaves. Very easy and satisfying on cold days. So cool to see you use them here!
@tulensrma4 жыл бұрын
Thank you for this! I have been making this dish regularly for the past couple of months. Managed to find a holy basil plant and it thrived on our little balcony throughout the summer here in Finland. My heartleft thanks for your wonderful channel! Watching your videos is always a positive, wholesome experience.
@Tobaman1114 жыл бұрын
This is my favorite dish. It was easily 50% of my calories during grad school. I even grew several varieties of basil and Thai chilies in my back yard just for my Gaprao. One difference is I've always used coconut oil, although apparently that may not but the best fat to use for health reasons. I also like to add sambal to my sauce. I'll make it tonight in your honor!
@sincm914 жыл бұрын
Stfu
@andrewashkettle4 жыл бұрын
Coconut oil is healthy
@tombrewton78234 жыл бұрын
Kenji, regardless of the platform over the years, I have always admired your pragmatic approach to all things culinary. Not to mention your courage in stir-frying in your bare feet! Keep up the good work!
@ninnusridhar4 жыл бұрын
Oh my god. If anyone is wondering what that green is it's called murunga keerai in Tamil. It's the leaves of the murunga tree. The tree also produces a fruit that is very often added to sambars and curries. Called drumstick locally. Look it up, it's literally a giant stick like thing that's fun to play with. We literally have one in our garden!
@deadfr0g4 жыл бұрын
Haha, it sounded so weird I had to look up photos. What an interesting fruit!
@ninnusridhar4 жыл бұрын
@@deadfr0g it tastes even weirder. I love adding It to sambar for the floavour but hate eating the actual fruit. My family and apparently everyone else in South India seems to disagree with me coz they looooove these things
@deadfr0g4 жыл бұрын
Not gonna lie, the first two things I thought were: 1) “I wonder what it tastes like,” and 2) “SWORD FIGHTS!”
@ninnusridhar4 жыл бұрын
@@deadfr0g you have no idea how many epic battles I have fought with my brother with these things. Even now at 21 I duel my married 28 year old brother every time we buy these things.
@sujithnair27844 жыл бұрын
Wait.. isnt holy basil tulsi? Or am i getting this wrong?
@tylercasey86284 жыл бұрын
I hope someone makes a compilation of all of the times you interact with your animals, it's just heartwarming! Thank you for making these videos, every one is great :)
@ahc12304 жыл бұрын
Feeding his dogs is the most satisfying part of his videos
@jacobboy53 жыл бұрын
This is the best dish on this channel. Even followed loosely with a number of substitutions/adjusting the sauce to your preferences its fantastic. So good, so easy, and so fast.
@rektkagebrother93974 жыл бұрын
Kenji you know your stuff when it comes to Oyster sauce. As a Hong Konger I am proud that you are using Lee Kum Kee.
@JTMcAwesomeFace4 жыл бұрын
You can sometimes buy holy basil in the frozen section at the asian grocery (it tastes weird to me) and you can also sometimes find holy basil plants at plant nurseries etc. I found one and tried growing it in my closet. It totally worked but made my room smell like dirt. My mother was not pleased haha
@pumpkinhead66464 жыл бұрын
Thanks for all you do, Kenji. You've resparked a passion for cooking in me. My kitchen is smelling wonderful these days. Much appreciated.
@Tottenhamie4 жыл бұрын
I didn’t realize shesimmers was by a Thai person! I often look at her recipes and sorta mash them up with what my mom recommends. Thanks Kenji!
@Cyberia3984 жыл бұрын
Finally a COVID kitchen that looks like a real kitchen and not a kitchen showroom! Love it!
@briceadkins4003 жыл бұрын
Kenji, you are the coolest. Your videos are so comforting and have helped me find a passion for cooking. Congrats on 1 million, you deserve it!
@Keens94 жыл бұрын
I've had this so many times and it's great. My mom is from Thailand and she has cooked this a lot, it's close to how she makes it. The only difference is that she doesn't crush the vegetables in the mortar and pestle and she doesn't use soy sauce and usually serve it on rice
@Murusashi4 жыл бұрын
Keens yea it’s weird I see soy sauce, rice wine vinegar and sesame oil in a lot of SE Asian dishes on KZbin. I think it’s the thought that these are basic ingredients to make things “Asian”. But SE Asian countries don’t really use these in their cooking (do use dark/mushroom soy). Also chopsticks are not that common either, mostly fork and spoon in Thailand. The basic (not fancier ones) Thai restaurant stir fry sauce is fish sauce, loads of sugar, white vinegar and oyster sauce.
@kaizerkoala4 жыл бұрын
The recipe for a dish like this will be varied from place to place. For me, I will only use fish sauce, a really small amount of white pepper, and a pinch of sugar. Unless I make the crispy pork version then I will add oyster sauce and soy sauce.
@woad234 жыл бұрын
I think your adaptability to ingredients and tools is my favorite thing about these videos. Really great!
@thaipaulnow Жыл бұрын
Thank you for the intro differentiating the types of basil! So many people need to hear this because even Thai restaurants are not using kaprow when they label their food as such.
@GoMLism4 жыл бұрын
If you're having trouble finding holy basil or don't have an Asian or South East Asian store near you it can also be found in Indian grocery stores/markets, it's called tulsi.
@olivertaylor74344 жыл бұрын
Babish mentioned you, a new wave of kenji subs is going to come in. The more the merrier!
@JoelGonzalez-ud7qo4 жыл бұрын
Yay! Always loved this dish and appreciate use of more readily available Italian basil.
@ScrewedTimeLord4 жыл бұрын
I literally made the serious eats recipe for this yesterday! Came out great. I like to do about half a pound meat and half a pound mixed veggies, lightly stir-fried beforehand. So good!!
@Loki-pz1uk4 жыл бұрын
Exact same! I made it with skirt steak and a ton of Thai basil that was overflowing in my garden. So gooood! 😍
@thekiddocook15542 жыл бұрын
There is no veggies except for holy basil, chili and garlic in the traditional recipe. Here in thailand we dont add all that as it ruins all the flavor.
@ScrewedTimeLord2 жыл бұрын
@@thekiddocook1554 Well I’m not in Thailand and I never claimed to have made the traditional recipe. I bet it’s extremely delicious, but that’s just how I like to make it for myself sometimes. I would never claim authenticity, I just know that I like it and I think it tastes pretty good. Also, the Thai restaurants around me usually serve theirs with onions and red and green peppers. Probably not traditional, but it’s what I’m used to. Plus, when I’m just cooking for one person I don’t have the energy to make separate dishes for meats and veggies, and I don’t want to just leave out the veggies and eat only meat. Not trying to discredit you at all, but I hope you can see that both versions of the dish are valid and can coexist, even if one isn’t super duper authentic. If adding those veggies doesn’t ruin the flavor for me, the person who’s eating it, who cares? Let’s just all enjoy some good food
@dadvskitchen11214 жыл бұрын
Saw your interview with Adam Ragusea. I was so excited to hear you wrote a kids book. Going to be getting your book Every Night is Pizza Night for my kid since he loves pizza!
@jeffreyr.lapennas60694 жыл бұрын
Great that you mention Leela in the description! I've enjoyed her videos for Thai recipes.
@skourby4 жыл бұрын
Kenji: goes to yard door Shabu: *my time has come*
@gom57994 жыл бұрын
Funny how each thai family has their own version of any dish. My mum would either dry roast the shallots or leave it altogether, but add more garlic and birds eye chillies. Long beans would go in before the gra pao (holy basil). Her's would be a little smokey and on the dryer side of saucey, so a runny fried egg always accompanied every serving. I got a little curious earlier this year and even tried to twist the recipe into a dan dan mian-esque, pad gra pao with noodles.
@jingz62254 жыл бұрын
It's like almost every dishes in the world. There are the standard version and then there's a mom version.
@kornnufc54 жыл бұрын
I'm thai and have been following your content for a while. Such a satisfied content as you're cooking my national dish XD. LOVE IT. Looking forward to more thai foods!
@theresevick2 жыл бұрын
I love seeing your pups hanging with you
@luigispluntennaccho97223 жыл бұрын
Whenever a video starts with half a dozen garlic and a green chili you know you have to keep watching
@GirishManjunathMusic4 жыл бұрын
Ooh moringa greens! I love to eat them mixed into adai, which is this dosa type dish made with fermented green gram batter. Almost everywhere where I live you can see moringa indica trees growing, and the leaves are just there for the picking.
@seshpenguin4 жыл бұрын
The "pods" are really nice too, cooked into curries all the time in south indian cusine
@GirishManjunathMusic4 жыл бұрын
@@seshpenguin oh yeah, sambar or vetthakozhambu more often. Eating them is an art unto itself.
@albertjbush Жыл бұрын
Thanks Mr. Kenji. I love your recipes. Been following for a few years and I've loved every meal. Have a great day, thanks a million!
@golec823 жыл бұрын
I’ve made this several times over the past year. It very simple to make, and very delicious!
@droxxx35834 жыл бұрын
Thank you for the post... in the light of current events it's like a breath of fresh pork.
@isonear4 жыл бұрын
If I could choose, I would definitely use red chillis, the colour would pop out so good and make the dish look even more appetizing, and if you want some crunch, besides the fried egg, you could add some sliced cucumber, it helps freshen the dish up as well.
@bloodgain4 жыл бұрын
The 3 Crabs fish sauce is really popular around here at the Vietnamese restaurants (believe it or not, the Huntsville, Alabama area has several), so that's what I cook with at home. I keep some Red Boat around for making dipping sauces or serving on cold/room temp dishes like larb, though. The smaller bottle is also more convenient for table use.
@hornmanaus4 жыл бұрын
I've always loved eating this dish and tonight I followed your recipe and made it for the first time! So tasty!! Thanks!
@joeblow20693 жыл бұрын
A bit like Filipino Picadillo. Picadillo has more veggies in it. Carrots, potato sometimes peas. They like to add raisins for sweetness and sometimes pickles or olives for a delicious flavor profile. I love dishes like this because they are simpler and you can fix it fast rather than slow cooking a hunk of meat for hours. These types of dishes(Pad Kaprao or Picadillo) are especially delicious with white rice.
@theo_t4 жыл бұрын
crispy egg with that slightly broken yolk made my day. thanks for being real with us Kenji!
@spencerjcolling4 жыл бұрын
I made this last night with 2 cayenne chilies. It was sooooo good! Thanks for sharing with us!
@fessendenful2 жыл бұрын
I lived in NYC in the late 1990's and found an amazing Thai Restaurant near Mulberry St. Their version of this dish had certain similarities to what Kenji is doing, however, there are major differences. Let me say this, the version that I am referring to was easily the best dish I have ever come across in any Thai restaurant at any time, anywhere. Often, I would go there with a group of friends and this was the dish that always disappeared first. As a result, I would always order a back up order with squid. Also incredible, just less popular. BTW, the name of the restaurant was "Thai Restaurant". I miss that place.
@munsense4 жыл бұрын
I always include diced long beans in mine. Those long beans on your table look so fresh compared to what I can get.
@chrisjohnson64824 жыл бұрын
The place I learned about this dish from does that, but they also include diced birds eyes. They dice the beans the same size so you never know what kind of bite you're gonna get Also a fried egg on top
@1111nui4 жыл бұрын
in thailand, this is illegal.
@kaizerkoala4 жыл бұрын
@@1111nui Yep... but sadly people still do it from time to time. #NoLongBeanInKaprao
@chrisjohnson64824 жыл бұрын
@@kaizerkoala Nothing sad about it, it tastes good and adds a nice vegetal crunch to the dish.
@limen76794 жыл бұрын
Moringa Olifeira is a superfood. Trees grow in my dad's backyard in Cebu. They use it by itself to make soup or with chicken tinalong manok/chicken soup.
@fergusonline3 жыл бұрын
I just made this tonight and became the family hero. Thanks!
@lordjet15962 жыл бұрын
This worked out really well, thank you. I've just modified slightly, after a few drinks, with minced/ground beef - 20% fat. This was all unintentional, but.. Was feeling lazy, so decided to spread mince on oven tray to brown. I thought I might turn it into a chilli. I also wanted to maximise oven time, so decided to cook some sausages, and also a few leftover potatoes. Then I thought...hmm...why not add some chilli con carne type spices to the beef: Cayenne, smoked paprika, oregano, thyme, garlic power, coarse black pepper and salt nb salt not needed, but didn't kill the dish..this is after the fact. So, all cooking away. I dunno..twenty mins. Turn the sausages and tats, and mix the mince. Took a quick sample and thought..hmm..I wonder what Kenji's sauce mix would do. So, did that, and put back into the oven for five mins or so. Turned sausages again, took a quick taste and wow. Then thought...oh yeah...basil...didn't have any, so added half tablespoon of cheap pesto. Put back in oven, turned off and let residual heat brown the sausages and finish off the potatoes. Bloody lovely. Maybe a full tablespoon of pesto, but this worked out brilliantly. Sausages cooked nicely too, and so a flash freeze for future use. Potatoes not so great re: crispy, but cooked through to a nice texture. Not a bad effort considering the bottle of cheap Malbec that preceded the cooking. That sauce mix is excellent.
@hambonelouis2 жыл бұрын
Love the bonus episode at the end
@jdt6174 жыл бұрын
Great dish: quick and tasty. Love the wok-cam!
@bdawg9234 жыл бұрын
Kenji is back. 🥰
@seanbrady99812 жыл бұрын
Hey Kenji! I was just talking to my girlfriend about how desperate we are to have basil pork again. BTW recently saw in my favorite banmian shop here in Shanghai a way to get that perfect egg; seperate white and yolk before frying, get that white super crispy, then throw yolk on at the end so as to get 100% runny yolk everytime!
@john-gavin4 жыл бұрын
I love what you're doing. Please never stop making videos!
@peterjamison82744 жыл бұрын
Kenji, I would love to see you do one of these POVs making Thai curry starting with the paste in the M&P! Looking forward to more!
@bloodsuckingflea4 жыл бұрын
12:46 As a half-filipino, I grew up eating almost all dishes with a spoon and fork in that manner. If things are tender enough, just cut with the edge of the spoon. No need for a knife!
@prao52844 жыл бұрын
Love this twist on cooking videos. THANK YOU for making my favorite dish
@kotsamiec2824 жыл бұрын
You have to have egg on it! Its a must! also all thai condiments like nam pla prik or chillis in vinegare are so good on this.
@Varuga4 жыл бұрын
I genuinely appreciate you. Simply put.
@unforgivn814 жыл бұрын
Which brand of fish sauce do you recommend? Three Crabs is the one I use, and it's generally fine.
@JKenjiLopezAlt4 жыл бұрын
Yeah it’s fine. Red Boat is great but $$$. Use it as a table sauce mostly. Squid is a little better than three crabs and about the same price. Tiparos is good too. It’s especially strong and dark and pungent if you like that. I think Golden Boy is one of the mildest if you prefer milder flavor (I don’t, but Cook’s Illustrated recommends it, as their panels almost always end up picking the mildest brands when it comes to anything funky)
@StudentHelp4AP3 жыл бұрын
@@JKenjiLopezAlt I've been using Thai Kitchen. I grow Thai basil pretty easily here in Philly. I usually spend about 5 weeks in Bangkok each summer for work and this was my street food breakfast every day for about US $1.50. Italian basil makes it an entirely different dish. Plus, the lady on Sukhumvit Soi 15 across from NIST added green beans, which I also do at home.
@deadfr0g4 жыл бұрын
**adjusts glasses** If this is is a pork dish, then why is there “‘moo” in the name?
@thatsamoreee4 жыл бұрын
Coincidentally, "Moo" (หมู) means pig in thai :D
@dylans.64004 жыл бұрын
Pitiphat Pitawanik how ironic 😆
@nikolai36204 жыл бұрын
@@dylans.6400 Not really.
@nikolai36204 жыл бұрын
@@freeshlavacadoo I'm aware, I speak Thai. I was referring to the fact that it isn't ironic.
@Thrashisback4 жыл бұрын
@@nikolai3620 yes it actually is, it's situational irony.
@sdaiwepm Жыл бұрын
I like this dish best by far - most reminiscent of Chiang Mai - with Thai basil.
@DrumDrum833 жыл бұрын
4 second glug = a tablespoon.... quartersecond glug = half a tablespoon. Honestly my favorite part of cooking videos.
@naikanda56344 жыл бұрын
Aloha Kenji... re moringa, which is called marunggay in Ilocano (the Filipino language my family speaks) is great in chicken tinola. it's the soup someone else mentioned his wife makes. My family's version is pressure cooked whole chicken parts in a patis and ginger broth with green papaya chunks (or opo squash) and marunggay leaves, plucked from the woody stems, which are added just when the soup is done. Marunggay grows easily here in Hawaii so it's very easy to get. It's also delicious in balatong, a Filipino mung bean soup/stew. Hope you'll try either recipe someday. 🙂
@mwrkhan4 жыл бұрын
I believe holy basil is "Tulsi" in the Indian subcontinent. Indian stores might have dry tulsi in the US.
@if90004 жыл бұрын
Dry basil would not work at all unfortunately, has to be fresh. Fresh thai basil (or regular italian basil, as a last resort for a different twist) are always better as substitutes.
@razultull4 жыл бұрын
Nah tulsi is not holy basil, totally different
@voxombrae4 жыл бұрын
@@razultull no, holy basil literally is tulsi.
@razultull4 жыл бұрын
voxombrae it’s not. wiki might state that it is interchangeably however if you actually taste both you’ll realize they’re completely different things. I suspect they are cultivars of each other, something that is cultivated over several plant generations for a specific flavor or trait.
@paulm39524 жыл бұрын
@@mattffleague6041 Any chance the farmer got confused and sold you "Holy Herb" (Verbena officinalis) instead of "Holy Basil" (Ocimum tenuiflorum)?
@ed_pratt4 жыл бұрын
The dark soy is normally thai dark soy, siu-dahm. It's kind of thicker than chinese dark soy and has palm sugar molasses added so it has a sweet smell but not such a sweet taste. To me it's what makes the dish smell/taste right... plus.. youve GOT to have a fried egg with it - glad to see the batman refresh! :)
@creepyed4 жыл бұрын
Just made this for lunch with ground turkey because that's what I had on hand, it was delicious! I'm not a very good cook, so thank you for the great walk-through recipe! 👍😋
@80neptune4 жыл бұрын
I love to watch you cook and chop stuff. That looks awesome!
@timeforadram4 жыл бұрын
Kenji - am sure your followers would love a potential 'Pantry Staple tour' and 'Cooks Gardening tips' - no need over produce it - strap that head cam on and take us on a tour for tips? Love your work, and even moreso in recent years been impressed by you as a human being! Cheers - G
@suebowman72584 жыл бұрын
Wow! I am going to cook this on Saturday . Thank you Chef! Love your show!
@pseudipto4 жыл бұрын
omg this is literally my favorite food thing thank you so much
@theunabiker4133 Жыл бұрын
Krapao is easy to grow from the many seeds it produces. If you can find some fresh at market, it will likely include many seed laden sprig tips. If planted in a container, it requires regular watering, and of course, sunshine, but once it develops it’s almost like a small bush with a fairly thick stalk. It reproduces itself if planted outdoors and seems to grow in any typical soil; whether enriched or stressed. Once it is established it’s a pretty durable plant. Usually fairly small, many 30cm tall or so, but I’ve seen large bushes of it on roadsides. I think using what you have on hand is fundamental to cooking, but there’s such a big diff between krapao and Thai sweet basil that you can not really call anything made without krapao “pad krapao”. It’s not just the flavors that are so completely different, krapao has a level of heat it adds to a stirfry. It’s just utterly different. There’s nothing I can think of to compare it with among western herbs. If you’ve never eaten it, it’s recommended you fix that. Pad krapao is one of the basics of Thai cuisine, has a unique flavor, and is a really simple preparation. This is why it’s so popular. If you go to a Thai food shop it will be on the menu. If it’s not you can ask for it. It’s a can do anywhere (in Thailand).
@robokomodo14 жыл бұрын
For anyone curious, Red Boat 40* is one of the best fish sauces out there.
@sirikorn.s Жыл бұрын
Add 2-3 chillii or more . It's just right. Stir-fry chilli with garlic. It has a unique smell that is unique of Pad-Kapao .
@Whatsinanameanyway134 жыл бұрын
My local Vietnamese restaurant makes a dish very similar to this but with chicken and it is amazing. I'm looking forward to trying to make this at home.
@fazormazor54584 жыл бұрын
he's always posting vids that are basically 3 ingredients. refined carbs of some kind cheese of some kind eggs. This video mixes it up a bit and I love it
@ZBillions234 жыл бұрын
Thank you for all you do Kenji!
@dewisetyaningsih38394 жыл бұрын
10/10 will try it! Thanks for the recipe 😺
@jackpuntawong58664 жыл бұрын
I just made a video about “pad krapow “ on my channel and this is 95% spot on ! Great job as always Kenji. So, there are two things that I would change in this recipe. The first is that we don’t really use shallot in pad krapow in Thailand. If we need more sweetness, we just add in some sugar. The second is that I understand that the Vietnamese fish sauce is a lot more intense than the Thai fish sauce. So, you might want to reduce that by half if you are not used to the fishy flavor.
@glxbe4 жыл бұрын
you should do a playlist on comparisons of grocery store ingredients and lesser known ingredients that everyone should know
@ItMeansSun4 жыл бұрын
My favourite dish, suffice to say I'm drooling
@snilrach4 жыл бұрын
Those egg yolks are so orange. Beautiful.
@dauss25904 жыл бұрын
Weirdly proud to see that Kenji has the exact same organic disposal bucket. I think that confirms I'm a huge fan.
@shmackydoo4 жыл бұрын
Absolutely love all these recipes kenji. Keep it up!
@KaosBanshee443 жыл бұрын
I know the obligatory "where did you get" question but I would LOVE to know where to get a mortar and pestle that size. Mind sharing?
@m1nl-l1a234 жыл бұрын
this goes super well with culantro, i think even better than basil.
@genjii9312 жыл бұрын
I'm told Holy Basil is also known as Tulsi, and is much easier to find that way in the US. I've not yet verified that. :)
@sanjdip4 жыл бұрын
Love you channel. If you want to substitute the sauces with vegetarian options, what do you suggest?
@apinanraivo1003 жыл бұрын
Like the energy and the info. A good cooking show, Kenji!
@man_of_many_pants4 жыл бұрын
Kenji should do a face to face with babish like he did with ragusea. Loved that video and would love to see more like it
@boutrosboutrosboutrosboutros3 жыл бұрын
egg protein can be real sticky. Thai keep the pan moving and ladle the oil with a metal spatula. another great video, my absolutely new go to for meal ideas.
@katehawkins4 жыл бұрын
Just made this with shrimp and it’s delicious!!! Eating it now!
@candorsspot27754 жыл бұрын
Can do this with ground soy as well!
@kevlon_4 жыл бұрын
Pretty much my favorite thing I had in Thailand but for some reason never thought about doing it at home. Time to change that I suppose.
@toki3033 жыл бұрын
love the recipe and the alternatives for all the difficult to find ingredients! Also love your shar pei!! I grew up with them and they are so sweet!