How To Make Thai Crispy Appetizers - Kratong Torng | กระทงทอง | Authentic Thai Recipe #37
ฝัง
- เผยแพร่เมื่อ 25 ส.ค. 2024
- Amy is spending her holiday at Ananatara Rasananda Koh Phangan Villas where she invite herself to the restaurant kitchen to cook delicious crispy Thai appetizers with the talented Chef Goff. This is authentic Thai cooking at its finest.
This video is not sponsored by Ananatara Rasananda Koh Phangan Villas.
ＬＩＫＥ | ＣＯＭＭＥＮＴ | ＳＨＡＲＥ | ＳＵＢＳＣＲＩＢＥ
Kratong Torng Starter/appetizer (serves 8)
250 g(1/2 lb) Chicken
1 cup coconut cream
1 coriander/cilantro root
2 cloves of garlic
2 tbsp palm sugar
1/4 cup chicken stock
1 tsp whole black pepper
2 tsp salt
1/4 cup sweet corn
1/4 cup Green Peas
1/4 cup carrot
1 yellow onion
1-2 spring onions
coriander/cilantro leaves and red chili for garnish
85g (3oz) Rice flour
85g (3oz) All Purpose flour
2 egg yolks
75ml (2.5oz) Water
75ml (2.5oz) Limewater (Food-grade!)
1 tsp Sugar
1 tsp Salt
Please note: Add water and Limewater a little bit at a time until you reach a satisfactory smooth creamy consistency that can stick to the hot form when dipped in the "dough" mix.
A license to use this music was purchased from www.epidemicsound.com
Gear used:
Fujifilm XT3 shot in F-LOG 4:2:2 with Eterna LUT.
Atomos Ninja V
Thankyou for sharing this recipe. I am surely going to try making it. Please reply how much lime water should be added.
Hi Jenny! I just updated the recipe. Thank you so much for noticing that the amount was missing. Looking forward to seeing the end result, so please don't forget to tag me if you post it to your social media accounts. Good luck and have a spicy day!
Another beautiful video, that looks lovely thankyou X
Alan Ferris Thank You! Glad you liked it 🙏
Wow that’s so neat I have never seen that before 😃 and it looks so yummy 😋Thank you for sharing 🙏🏼🙏🏼🙏🏼
Darleen B Glad you enjoyed the video! This dish is not very common - but so good that you can just eat it with a spoon 🙏
In the video the chef adds tamarind puree but it is not listed in the ingredients?
Oh man I'm soooo hungry now! ☘️💪🏽🤠👍🏽☘️
Sonny Greenwich Jr Mission accomplished. Thanks for watching 🙏
I’m gonna make this and use premade phylllo shells . Thank h for sharing the video.
odhetta Allyu That’s a great idea. You’ll love it. Let me know how it came out 🙏 Thanks for watching
Awesome:)
avpfilms Thank you very much 🙏
Amy! Can you make moo grob next? Always love your videos. I tried re making your bbq chicken. Cheers
vlad roshets Hi! I’ll definitely add it to my production schedule. I hope the BBQ chicken turned out nice. Have a 🌶 spicy day
The flour sticks to the form does not come off. What am I doing wrong? Please help 🙏🙏🙏🙏🙏
Hi! Thanks for reaching out. There could be several reasons for your problem. I assume that you have the correct and authentic Thai form that is made uniquely for this purpose. The oil might not be hot enough. Try to keep it at 160c. The form should rest in the hot oil prior to dipping it in the batter as well as between batches to maintain high temperature. Also, don’t dip the form so deep in the batter that it reaches the top, or flood the cups. Making this takes some practice so keep experimenting and don’t be discouraged. Give it another go! 😊🙏
For sure good, but to much work for me! I am ok with Lab Plaa and Gai Yang ;) In Sweden we make similar "shells" and put whipped cream and cherry jam inside. It is very good to, but with a coffee after the dinner or for a coffee break in the afternoon :)
Jonas Johnsson Hi! This recipe does take some effort to make from scratch. I love Swedish “mandelmusslor”, agreed the shape is similar but that dough is made with butter and wheat flour. The taste of this pastry is similar to “krustader”. Cheat the recipe and only make the filling spring sen ner till ICA och köp ett packet krustader. Thanks for watching and engaging on the channel 🙏
@@WorldofThaiFood Ok I will be a bad chef and buy krustader in ICA hehe. Thanks for the cheating advice! ;)
Hi Amy!
You make great content, and I like learning about Thai food from you. :) I probably won't be able to make these exact crackers but I'll try to work my way around it, and definitely give the filling a go, it looks deliciouos! I only have one question: does coriander root taste like the leaves? I mean cilantro? Because where I'm from, there is absolutely no way to get my hands on coriander seeds, so I'm looking for a substitute.
Hi! You can always replace the golden cups with something similar from your local well stocked super market. Coriander/cilantro root is very different in taste from the leaves so please do not use cilantro leaves except for garnish. Maybe there's a way to source cilantro roots from your local fresh market if you ask around? Good luck and thank you for watching
@@WorldofThaiFood Alright, I'll see what I can do. Thank you for responding! :)
when you going to make sago sai gai?
Darren Karp thank you for reminding me. I have added it to our production schedule already some time back but our production cycle is long due to my husband producing television abroad. We can only film when he’s in Thailand. I’ll get to it eventually. Thanks for your understanding 🙏