Fabulous tutorial on Pad Thai! Have now learned how to prep tamarind that comes in a block; love Milk Street!! And so nice to see and hear Matt on the channel again.
I made this Thai Cashew Chicken recipe for dinner tonight, and it was fantastic. Not quite as good as my favorite Thai takeout version, but that's probably because I used no MSG and less salt. My grocery store didn't have oyster sauce or red chili paste, so I used fish sauce and red curry paste instead (and white onion instead of red). But again, it was amazing. Not quick or easy (for me anyway), but worth the effort for a weekend dinner.
Super excited to recreate this. Thanks for a fantastic presentation. I believe when the specific products are discussed, we have an understanding and will seek them.
I think the reason you struggled with the tamarind concentrate is because you used the wrong kind. Usually, Indian tamarind concentrate is dark and not as sour, which looks like the one in this episode. There is another Thai jarred tamarind pulp that is much lighter in color (same brown as the fruit) and more sour. It is very common at any store that sells southeast Asian ingredients. This one must be refrigerated after opening and can even be used for papaya salad. The paste works, but there is a good jarred product out there for anyone who is curious.
As someone who keeps kosher, I've found non-shellfish-based "oyster" sauce in grocery stores and online. Fish sauce is typically kosher, being made only from fermented anchovy.
I used fish sauce because my grocery store didn't have oyster sauce. I don't know how much a difference it really makes, with just 1 Tbsp, but it came out great.@@miammissophiapetrillo
Fabulous tutorial on Pad Thai! Have now learned how to prep tamarind that comes in a block; love Milk Street!! And so nice to see and hear Matt on the channel again.
Finally tamarind explained! Love the journey to Bangkok! Thanks for always teaching us a new way to eat!
My favourite channel
I made this Thai Cashew Chicken recipe for dinner tonight, and it was fantastic. Not quite as good as my favorite Thai takeout version, but that's probably because I used no MSG and less salt. My grocery store didn't have oyster sauce or red chili paste, so I used fish sauce and red curry paste instead (and white onion instead of red). But again, it was amazing. Not quick or easy (for me anyway), but worth the effort for a weekend dinner.
Super excited to recreate this. Thanks for a fantastic presentation. I believe when the specific products are discussed, we have an understanding and will seek them.
Love tamarind! We eat it like it’s candy.
❤
I think the reason you struggled with the tamarind concentrate is because you used the wrong kind. Usually, Indian tamarind concentrate is dark and not as sour, which looks like the one in this episode. There is another Thai jarred tamarind pulp that is much lighter in color (same brown as the fruit) and more sour. It is very common at any store that sells southeast Asian ingredients. This one must be refrigerated after opening and can even be used for papaya salad. The paste works, but there is a good jarred product out there for anyone who is curious.
Just try Marion’s kitchen’s version
Soy sauce? No. Fresno chills? No. Thai chilies. Chili flakes? OK if they are from thai chilies. . This is really watered down.
This was one cook in the kitchen too many. They lack chemistry and the duo serves no cooking purpose.
Not a video for you if you have shellfish allergies. Not one recipe is shellfish- free.
As someone who keeps kosher, I've found non-shellfish-based "oyster" sauce in grocery stores and online. Fish sauce is typically kosher, being made only from fermented anchovy.
I used fish sauce because my grocery store didn't have oyster sauce. I don't know how much a difference it really makes, with just 1 Tbsp, but it came out great.@@miammissophiapetrillo