Sichuan Pork Ragu บะหมี่เสฉวน - Episode 164

Sichuan Pork Ragu บะหมี่เสฉวน - Episode 164

Sichuan Pork Ragu บะหมี่เสฉวน is something that I have never had or tried to make before this recipe. Well, let me restate, I did practice it once, and then turned on the camera to film it the second time. This Sichuan Pork Ragu recipe came from a friend of mine who had made a vegan version of it. I recreated her vegan recipe, but added a healthy dose of ground pork.

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Pot Sticker Wrappers แป้งเกี๊ยวซ่า - Episode 98

Pot Sticker Wrappers แป้งเกี๊ยวซ่า - Episode 98

Pot Sticker Wrappers are so easy to make, I can't believe that I used to buy them. With only three simple ingredients, anyone can make pot sticker wrappers at home. It's fun and easy, and a great way to get kids interested in the kitchen. You're not going to believe how easy this recipe is. Next time I make it, I think I might add either garlic to the dough and make garlic pot sticker wrappers. I am going to use these pot sticker wrappers in the next episode to make pot stickers, so be sure to check back in a couple of days.

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Drunken Spaghetti Stir Fry สปาเก็ตตี้ผัดขี้เมา - Episode 96

Drunken Spaghetti Stir Fry สปาเก็ตตี้ผัดขี้เมา - Episode 96

This version of Drunken Spaghetti Stir Fry is a popular dish found in pizza restaurants in Thailand. The original Drunken Spaghetti Stir Fry uses a flat rice noodle, but this version actually uses a spaghetti pasta noodle. This version of Drunken Noodles recipe undoubtedly takes its influence from Italian cuisine, blended the original Thai recipe. It tastes great, and is very easy to make. It is most often made with cooking wine, but since I am in America, I like to use American Whiskey. I used shrimp for this recipe, but it can actually be made with any type of protein that you want to use. Also, I couldn't find fresh finger root or fresh young pepper corns, so I had to use pickled versions which are easily found at your local Asian grocery store. However, I would recommend using fresh finger root and young pepper corn if you can find them.

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Thai Green Curry Meatballs แกงเขียวหวาน - Episode 73

Thai Green Curry Meatballs แกงเขียวหวาน - Episode 73

Thai Green Curry Meatballs are one of my favorite green curry dishes. With the noodles and meatballs, it looks similar to a green spaghetti, but it taste nothing like spaghetti. The curry is mild, yet packed with flavor, the meatballs are firm and tasty, and the lemon and pepper pasta really took things to the next level. I made this Thai Green Curry Meatball recipe using the green curry paste that I made in the last episode, as well as used several of the fresh ingredients that I bought at the Phoenix Public Market, one of the best Farmer's Markets in Arizona. I found grass fed beef, handcrafted cheese, farm fresh eggs, organic basil and cilantro, and so much more. If you don't currently shop at your local Farmer's Market, then I would suggest that you stop by some time and check it out. In addition to all the great food I get, I also enjoy supporting local farmers, ranchers, and food creators. 

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Thai Pasta Stir Fry ผัดมักกะโรนี - Episode 45

Thai Pasta Stir Fry ผัดมักกะโรนี - Episode 45

My Thai Pasta Stir Fry recipe is a great "under 30-minutes" meal that the whole family will love. Stir frying is one of my favorite cooking styles, mostly because I really enjoy the fun sounds of a hot sizzling wok. It is usually quick and easy, and it is a great way to use up left over ingredients from other recipes. Thai Pasta Stir Fry is a very popular dish in Thailand that everyone is familiar with. A common misconception in Thailand is that this dish is American or Western. This misunderstanding comes from the use of macaroni pasta, an ingredient which is not common in Thailand. Since the most similar ingredient to a "wheat pasta" in Thailand would probably be egg or rice noodles, most people in Thailand just assume that this dish is popular in Western countries. In fact, this dish is a Thai dish that was heavily influenced by Western-style pasta cuisine. 

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