Thai Tapioca Dumplings Saku Sai Moo สาคูไส้หมู - Episode 170

Click Pictures for Full Size Image

Serving Info

Prep. time: 15 minutes
Cook time: 1 hour
Total time: 1 hour and 15 minutes
Servings: 35 dumplings


10 ounces ground pork
1/2 cup crushed peanuts
2 tablespoons cilantro stems
1/2 teaspoon black pepper
1/2 teaspoon white pepper
4 cloves garlic
1/2 cup shallots
1 tablespoon light soy sauce
4 ounces Asian sweet radish
6 ounces palm sugar
10 ounces small tapioca balls
1/2 teaspoon salt
1 tablespoon cooking oil
Garlic oil (as needed)
Crispy Garlic (topping)
Hot red pepper (topping)
Lettuce for wrapping

Coconut Jelly วุ้นกะทิ - Episode 167

Coconut Jelly  วุ้นกะทิ - Episode 167

This Coconut Jelly recipe is super fun and really easy. It's also a sweet dessert, so it's a great opportunity to get the kids involved in the kitchen. If you have never used Agar-Agar before, then be aware that it starts to get firm at room temperature, so it is important to keep your coconut water and coconut juice warm during this process. 

Read More

One Pot Shrimp and Noodle - Episode 166

One Pot Shrimp and Noodle - Episode 166

This One Pot Shrimp and Noodle recipe was so good that I actually made it two nights in a row. The first night I made it with chicken skin in the "bottom layer", and the second night I made it with bacon in the "bottom layer", as shown in this recipe. Everything else was identical in every way. Both versions were amazing and amazingly both versions were very different by making this one simple change. Glass noodles and shrimp alike are great flavor carriers. They both take on the flavor of whatever they are cooked with, which is why changing the fatty ingredient, either chicken skin or bacon, made this recipe have two completely different flavor profiles. I will be trying this again very soon and will more than likely try it with a different fatty ingredient. The Cameraman suggested chorizo, but I am thinking mackerel. 

Read More