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Wednesday, March 31, 2010


2 cups all purpose flour
1/2 cup water
1 egg
1 tablespoon sweetened condensed milk
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon butter, melted

In a bowl, combine water, egg, condensed milk, sugar, and salt. Mix well. Set aside.

Sift the flour into a large bowl, and form a crater in the sifted flour. Pour the water/egg mixture into the flour, and mix well. Add melted butter. Knead this until the bowl is clean and you have a nice ball of dough. Lightly coat the dough ball with vegetable oil (we like canola oil). Let it sit for 30 minutes.

Next, knead your dough a bit more, and form it into several balls (about double the size of a golf ball). Coat them with vegetable oil.

Roll a ball of dough flat with a rolling pin, then cut from center out to edge. Roll it up as shown in pictures below. Push it in with your finger. Repeat this a few times.

Now roll the dough ball into a very flat square sheet, coat it with a bit more oil, pick it up and place it on a hot (highest setting) pancake griddle that has melted margarine on it. You can use a skillet also, but we found that our electric pancake griddle works great. Add a bit more margarine and watch your roti become a delicious little masterpiece. It only takes a minute or two. Flip it over. Watch the video below for guidance on how to add fruit, egg, raisins, condensed milk, whatever. We really like to add condensed milk. Enjoy this recipe! It's a lot of fun, and very tasty.

Thai Prawn Soup with Lemon Grass - Tom Yum Goong

20 prawns (shrimp), medium size
4-5 cups chicken broth/soup stock
2 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments
4 table spoons fish sauce
1/3 cup sliced fresh galangal
1/2 cup straw mushroom, halved or whole
6-8 kaffir lime leaves, shredded
4 tablespoons lime juice
6 crushed fresh Thai chile peppers (or more to suit your taste)
2 tablespoons "prik pao" roasted chile in oil
Fresh cilantro for garnish


Wash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galangal and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro.

Note that a rather simple and effective way to make this dish is with a ready-made tom yum paste. has two options for you. We recommend you order our Instant Tom Yum Paste, imported from Thailand and a very good quality product. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 Thai chile peppers and onions, and serve garnished with cilantro.

An alternative to Tom Yum Paste is our Tom Yum Spice Mix which you can use to make the above soup. Both alternatives also add fragrant, delicious Tom Yum flavor to just about any kind of noodles, and both are quite popular in creating "fusion" type Pan-Asian foods blending Thai and western foods.

Friday, March 19, 2010

Yucca Chips and Guacamole

2 clove(s) garlic
1 jalapeño, seeded
1/2 bunch(es) cilantro
4 large ripe Hass avocados
1 medium red onion, finely chopped
2 tablespoon(s) fresh lime juice
2 tablespoon(s) cider vinegar
1 1/2 teaspoon(s) ground cumin
1 teaspoon(s) kosher salt
Pinch of freshly ground pepper, or to taste
Yucca Crisps, for serving



In a food processor with knife blade attached, finely chop garlic, jalapeño, and cilantro. Halve avocados and remove pits. With a spoon, scoop out avocados into a large bowl; add cilantro mixture and remaining ingredients (except yucca crisps). Mash with a potato masher or back of a fork. Cover surface of guacamole with plastic wrap and refrigerate until ready to serve; serve with yucca crisps

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Coconut Shrimp with Minty Mango Dip


2 clove(s) garlic
3 very ripe mangoes, cut into chunks
1 tablespoon(s) grated lime zest
1/4 cup(s) fresh lime juice
1/4 cup(s) cider vinegar
1 tablespoon(s) Tabasco sauce
1 tablespoon(s) kosher salt
1/2 teaspoon(s) freshly ground white pepper
3/4 cup(s) coarsely chopped mint (about 1 bunch)

1 1/2 cup(s) white rice flour
1 1/2 cup(s) all-purpose flour
4 teaspoon(s) kosher salt
2 1/2 cup(s) club soda or seltzer water, plus more as necessary
2 pound(s) large shrimp, shelled and deveined
4 cup(s) shredded unsweetened coconut
3 quart(s) vegetable oil or canola oil



To make dip: In a food processor with knife blade attached, mince garlic. Add mangoes, lime zest, lime juice, vinegar, Tabasco sauce, salt, and pepper. Process until very smooth. Add mint and pulse once or twice, just to combine. Pour into a bowl and cover; refrigerate until serving.

To make shrimp: Line 2 cookie sheets with waxed paper or plastic wrap. In a large bowl, whisk rice flour, all-purpose flour, and salt to combine. Add club soda and whisk until smooth. Mixture should have consistency of pancake batter; add more club soda if necessary. Spread coconut on a plate. Pat shrimp dry with paper towels; add to batter and toss to coat. Remove shrimp from batter one at a time, letting excess drip off. Dredge in coconut. Place on prepared cookie sheets. Cover with plastic wrap and refrigerate while oil heats, or up to 4 hours.

Pour oil into an 8-quart heavy-bottom pot. Heat over medium-low heat until temperature reaches 350 degrees on a deep-fat thermometer. Carefully drop shrimp into oil, about 8 at a time and fry until golden brown and just cooked through, 1 1/2 to 2 minutes. With a slotted spoon, remove to paper towels, skimming coconut from oil between batches. Serve hot with dip.

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Sunday, March 7, 2010

Thai Chicken Soup with Coconut Milk-Tom Kha Gai

This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms),
flavored with the very unique flavor of galangal ("kha" in Thai) which creates a heavenly taste
when combined with hot chile peppers, coconut milk, lime leaves and lemongrass. See our new
Tom Kha Salmon recipe made by the Prime Minister of Thailand.


16 fluid ounces soup broth (chicken stock)
4-5 kaffir lime leaves, shredded
4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor
1 inch cube (or a bit more) galangal sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.

Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to
as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend
by the chili peppers. We suggest about 8-12 chili peppers for this recipe.


Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly,
bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil,
lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

Not really intended to be eaten as a separate course, we like it served ladled over a bowl of steamed
Thai jasmine rice. This quantity serves 4 with other food, but is probably only enough for two if eaten

Pad Siew-Thai Stir Fried Wide Rice Noodles

Siew means soy sauce in Thai. This recipe is very tasty and savory but takes a long time to prepare. We now offer a convenient instant pad siew sauce although if you learn how to make the real thing from scratch, as described below, it should be worth the effort.


1-1.5 tablespoons freshly grated ginger
3-5 cloves garlic, minced
1 tablespoon tapioca starch
3-5 cloves garlic, minced
1 tablespoon rice cooking wine
1 tablespoon fish sauce
2 tablespoons dark sweet soy sauce
1 tablespoon oyster sauce
1 tablespoon palm sugar
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped green onions
1 tablespoon chopped shallots

Marinade 1.5 cup ounces of thinly-sliced beef, pork, or meat of your choice in the marinade for about an hour.


Marinated meat (above)
16 ounces wide rice noodles
2 tablespoons sweet dark soy sauce
2 cups broccoli florets
2 tablespoons fish sauce
1 tablespoon palm sugar
1 tablespoons oyster sauce
2 eggs beaten
1/2 teaspoon Thai pepper powder


Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again. Transfer to mixing bowl, separate the noodles and toss thoroughly with sweet soy sauce. Set aside.

Heat the wok and a little oil to stir fry the marinated meat until it just begins to cook. Add the noodles, cook quickly then add broccoli and stir again. Push the noodles and broccoli to the sides of the wok to open up the middle, then add beaten eggs. Spread the eggs a little cook for a moment. Just before the eggs set, fold all the noodles and broccoli together and stir well with remaining ingredients.

Transfer to serving plate. Sprinkle with Thai pepper powder and serve with prik dong (important to have prik dong on the side, and each person can spoon a little bit over their portion, depending on how they like it).

Thai Green Curry

This recipe is positively delicious, the final result has such a wonderful aroma, texture and flavor. See pictures below.


1 cup chopped shallots
2 stalks fresh lemongrass (remove outer layer, thinly slice lower 6 inches of each stalk)
2 large cloves garlic
1 tablespoon chopped peeled fresh ginger
1 tablespoon finely chopped fresh cilantro stems
1-2 tablespoons Thai green curry paste
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon turmeric powder
1/4 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 13 oz can coconut milk
1 3/4 cups chicken broth
1 14 oz package wide rice noodles
1 1/2 lb large shrimp


Puree shallots, lemongrass, garlic, ginger and cilantro stems in blender with curry paste, sugar, salt, turmeric powder, and water until as smooth as possible (about 1 minute). Heat oil in a wide heavy pot over moderate heat until not but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot (8 to 10 minutes). Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups (8 to 10 minutes).

While sauce simmers, cook noodles in a pot of boiling salted water, uncovered, stirring occasionally, until tender (4 to 6 minutes). Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.

Add shrimp to sauce and simmer, stirring, until just cooked through. Remove from heat and ladle over noodles. Serve and enjoy!Substitube Your Monthly Extra income By Clicking Ads.Easy 5 minutes Everyday.

Pork Satay- Moo Satay- Thai

There are four different things you need to make: marinade, basting sauce, satay sauce, and ajad.

Ingredients for pork and marinade
2 lbs pork tenderloin, sliced into 1/4" thick pieces
4 tablespoons lemongrass water (see below)
5 tablespoons thin soy sauce
1/2 teaspoon salt
1 tablespoon sugar
1 14 oz can coconut milk*
1 teaspoon turmeric powder
1/2 tablespoon Thai curry powder
1 teaspoon baking soda

Method for pork marinade
Thinly slice 1 stalk of fresh lemongrass, put in a bowl, then pour 1/2 cup boiling water over it. Remove 4 tablespoons of the water and set to cool.

For the can of coconut milk, don't stir it up, and some will have a thicker consistency. Measure 1/3 cup of the thicker part for the marinade. You will use the thinner part for your basting liquid below.

In a mixing bowl, combine the lemongrass water with the coconut cream, and the other ingredients. Mix well, then add the pork, and refrigerate for 1 hour or more.

Ingredients for basting liquid
Remaining coconut milk from above
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon turmeric powder

Method for basting liquid
Combine the four ingredients, mix well, and set aside.

Ingredients for satay sauce
5 whole dried chile, soaked in water to soften
1.5 tablespoons chopped fresh galangal
1.5 tablespoons thinly sliced lemongrass
5 fresh kaffir lime leaves, finely sliced
2 tablespoons fresh shallot, thinly sliced
3-4 medium cloves garlic
1/2 tablespoon shrimp paste
1 tablespoon matsaman curry paste
1/4 cup white sesame seed, toasted in a dry wok or skillet
1/4 cup dried roasted peanut
1 cup coconut cream
1 cup coconut milk
1/4 cup palm sugar
2 tablespoons fish sauce
1 tablespoon tamarind concentrate mixed with 1 tablespoon water

Method for satay sauce
Start by pounding your white sesame seeds in a mortar & pestle, into a thick paste. Set aside. Then pound the peanuts until fine, and set aside.

Next, put the whole dried chile, fresh galangal, lime leaves, and lemongrass into the mortar & pestle. Pound together well, then add shallot, garlic, and shrimp paste. Leave it in the mortar. Heat a wok or large pan to medium heat, and add this mixture from the mortar. Saute it with 1 cup coconut milk. Stir constantly, until all dissolved. Add matsaman curry paste, fish sauce, tamarind, palm sugar, and stir well.

Add the sesame seed paste and pounded peanuts to this mixture and cook over medium/low heat for 10 minutes or so. It should all blend together well.

Ingredients for Ajad
1/2 cup white vinegar
1/2 teaspoon salt
1/4 cup + 1 tablespoon sugar
1/2 cup thinly sliced cucumber
1/4 cup sliced shallot
2-3 fresh Thai chile peppers, sliced

Method for Ajad
In a small saucepan, mix vinegar, salt and sugar over medium heat. Stir until dissolves, then remove from heat and set to cool. Just before serving, add the cucumber, shallot and sliced chiles to this.

Preparing And Serving Your Pork Satay
Cook the marinated pork skewers over charcoal, constantly basting them with the basting liquid. Serve together with the satay sauce, ajad, and for an authentic twist--with sliced toast as shown.


Thai Fried with Chicken-Khao pad Namprik Pao Sai Kai

Ingredients / Method Step 1
1/2 lb chicken, thinly sliced
1 tablespoon tapioca flour
1 tablespoon Golden Mountain Sauce

Toss chicken with tapioca flour and Golden Mountain sauce, and marinade for 10 minutes or a bit longer.

Ingredients / Method Step 2
2 eggs, lightly beaten, with a pinch of salt
1 tablespoon finely chopped garlic
5 tablespoons vegetable oil
1/2 onion coarsely sliced
1/4 cup sliced fresh serano or Thai chile peppers (seeds removed)
6 cups cooked jasmine rice (made the day before, left at room temp in rice cooker works best)
1 tablespoon Golden Mountain Sauce
2 tablespoons fish sauce
1 1/2 tablespoon roasted chile paste (namprik pao)
1/2 teaspoon salt
1 tablespoon lime juice
1 1/2 teaspoons sugar
1/2 teaspoon Thai pepper powder
1/2 cup broccoli, cut into small florets
1 tomato, cut into wedges
2 green onions, finely sliced

Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add eggs and let it cook, flip it over and with a spatula chop the egg up into smaller pieces. Transfer egg to a plate and set aside.

Heat remaining oil in wok, add garlic and saute until golden brown. Add chicken and stir-fry briefly over high heat for 3-4 minutes. Add onion, chile pepper, and brocoli. Stir well. In a separate bowl, pour the next 7 ingredients onto the cooked rice. Gently add all of that to the wok, and stir it carefully to avoid smashing or breaking the rice. Throughly mix everything. Add tomato, green oinion, and egg, then stir fry for just a brief minute or two. Remove from heat. Serve garnished with sliced cucumber. Enjoy!
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Thai Fish Cakes" Tod Man Pla"

Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus of
Thai restaurants in the United States. We're happy to show you how to make it, step-by-step, with
great results. Get a good fresh piece of fish to ensure success.

Ingredients for fish cakes
1 lb fresh white fish, prefer cod or halibut
1 egg
3/4 cup finely sliced Chinese longbean, or stringbeans
6 fresh kaffir lime leaves, finely sliced
1 teaspoon sugar
1 teaspoon salt
1.5 tablespoons red curry paste
3 cups vegetable oil for frying

Ingredients for cucumber relish
1/2 cup white vinegar
1/2 cup sugar
1 cucumber, coarsely chopped
3 shallots, finely sliced
1-2 fresh Thai chile pepper, sliced
1 tablespoon roasted peanuts crushed in a mortar and pestle

Method for fish cakes
Cut the fish into small pieces, then grind it up in a food processor or pound it in a mortar and pestle
until it's a paste. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil).
For spicier taste, add a bit more red curry paste. Using your hands, knead the mixture until sticky enough
to form it into a disc about 2 inches wide and 1/2 inch thick. Heat oil in a wok or frying pan at med/high
heat. Add fishcakes and fry until golden brown on both sides. Remove with a slotted spoon and drain on
paper towels. Serve warm with steamed jasmine rice, and a dish of cucumber relish which is to be spooned
over the fish cakes at the table.

Method for cucumber relish
Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool. In a small serving
bowl put cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.

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Pad Thai

Ingredients for Pad Thai Sauce (makes four large servings)

1/4 cup palm sugar
1/4 cup fish sauce
1 tablespoon tamarind concentrate
1/4 cup Sriracha sauce (We use Shark brand. Use less for a mild taste)

Method for Pad Thai Sauce

Put tamarind concentrate into a measuring cup, and add enough water to make 1/4 cup, stir, this is your tamarind juice.

In a small sauce pan, put palm sugar, fish sauce, tamarind juice, and sriracha sauce. Cook on low heat until the palm sugar dissolves, then increase heat. Let it start to boil, then quickly remove from heat, and set aside. You can make this Pad Thai sauce ahead and put in a jar in the fridge up to a week.

Ingredients for Pad Thai (makes 2 servings)

1 egg lightly beaten
3/4 cup (or more) fresh shrimp, uncooked
1 tablespoon sliced shallot
1 tablespoon chopped salted radish
1/4 cup diced firm tofu
1 handful rice stick noodle
1/4 cup plus 2 tablespoons water
1 cup fresh bean sprouts
1/4 cup fresh chives, cut into one inch long pieces
1 tablespoon sugar
2 tablespoons chopped roasted peanut
vegetable oil for frying

Rinse the radish several times under cold water, gently squeezing off the water. Chop it and add a little bit of sugar to sweeten, mix well.

Soak the rice stick noodle in warm water for about 15 minutes, leave in water until you are ready to use.

Heat 1 tablespoon of oil in a wok at medium-high heat. Add egg and cook it quickly, scrambling into small pieces (see video below). Remove, set aside.

Add 2 tablespoons of oil in the same wok. Add shrimps and cook until done. Transfer to a bowl, set aside.

Add 1 tablespoon of oil to the wok. Add shallot, radish and tofu fry until aromatic. Increase the heat of your wok. Add a handful of soaked noodles followed with water. Stir-fry this mixture for about 5-6 minutes. The noodles will start to get soft. Add 1/4 cup of Pad Thai Sauce and mix well. Add sugar, cooked egg, bean sprout, chive and cooked shrimps. Stir well for another 1-2 minutes until everything blends together. Turn off heat, transfer to serving plate with sliced fresh lime, roasted peanuts, and more bean sprout on the side. Now dazzle your friends with the fact that your Pad Thai looks and tastes just as good as any restaurant. Enjoy!

You may add Thai chili powder, sugar and crushed peanuts at the table on the side.Get Paid for Clicking Ads, Guaranteed