this is on the same level as Kenji Lopez Alt's recipe vids. no fluff, no over the top zoom in reaction face or video cuts that speed up the talking, no youtube gimmicks. simply good slow paced content.
This has huge old-school cooking show vibes. Real-time footage, minimal "production", abundance of good knowledge being transferred. Really good stuff.
A Thai fan here from your other channel. I’m glad you did mention the 2 varieties of basils. This dish traditionally used the other basil :the holy basil , which we call krapao and if you use beef as a protein of choice people can choose to use Krapao or they can switch to Bai Yeera instead which would be better but it can be quite difficult to find.I believe in English it is called shrubby basil?🤷🏻 Although it’s not wrong to used the regular Thai basil, it’s more popular if you’re protein is sea food. As for not washing the rice. 😂 I would be a minority Asian who agree with you that it’s really doesn’t matter much. I still wash mine out of old habits. I did try not washing it if I am sure that the rice is clean from the production process. However i know a few persons who would completely deny eating the rice that hasn’t been washed. To me the texture feel a bit more sticky than the usual that’s all. Krapao is definitely different from Horapa. It’s has kind of spicy note to it. Although we do not do the same process for the sauce, You sauce is more or less forgivable. Traditionally we would pound garlic and chilli (red and yellow we used Prick Chifaa variety for brighter colors and a few bird eye chili for spiciness and aroma. If you can’t stand the heat just opt the bird eye chilli). You can make a lot of this prior by fired it with oil and kept in the fridge as a sauce base. It can be used to variety of Thai menu. Once you stirred fried this with high heat until the aroma came out add minced meat add fish sauce. At this point you can add other sauce too if you want. It’s not right or wrong. Although traditionally Thais would just add fish sauce. The sweet black say sauce is added mainly for dark color. And we add only a tiny bit. If you do it right the color would come through naturally without adding the black sweet soy sauce at all. However you need to add a little bit of sugar though in the sauce. Taste the meat and adjust the flavor to your liking then finish with basil or Krapao or Bai Yeera if you can find in your local Asian market. Turn off the heat served with rice and super crispy fried duck egg with the yoke still runny.
I really appreciate you showing dishes, and talking about what you'd be doing while things cook. it feels more true to how cooking at home is to most people. really different vibe than what's out there, I love it.
This is an excellent concept for a cooking channel. Full, healthy recipes beginning to end, within a reasonable time frame. This is going to be great for a lot of really busy people.
1:40 Ok, I think we have a new testing Video for the main Channel: Rice Pick a few similar enough rice varieties (e.g. all long grain, e.g. Basmati, Jasmin; maybe at different price points) Compare with and without washing, maybe pot vs rice cooker etc. Would be a fun video in my opinon as I made the experience that washing/not washing your rice will make a very noticable difference.
I do still want to do that as a main channel video! In the limited testing I've done at home so far, it seems like these variables are more important than washing vs not washing: 1. Water to Rice ratio 2. Rice variety ( which could be closely tied to #1) 3. Cooking method (Rice cooker, pan where heat escapes, etc.) Then somewhere down the list is probably washed vs unwashed. I actually have 4 of these same rice cookers that I bought and did a straight washed vs unwashed test with Jasmine rice and there was not any noticeable difference, but I definitely need to do further testing!
I have a suspicion that it would be much more important to compare not even the different price segments, but the huge bags of rice that are common in the Greater middle east, India and Asia and the small packs popular in the west. Huge bags arent sealed tight and maybe historically rice can become contaminated.
The big thing for me is I find washing makes sticky rice and not washing creates more separate grains. There is also a texture difference. Growing up my parents never washed rice. For Asian dishes they bought specifically sticky rice. Then I married a Korean who was horrified that I didn’t wash rice. So the main difference is texture for me.
@@bravoy87 Growing up in the southern us, parents soaked short and long grain rice for 30 minutes before cooking. 3/1 ratio or whatever it was rice to water. I now just cook rice like pasta. boil lotsa water and throw in rice...strain when done and cool with cold water. We prefer basmati now, but works with most rice if separate grains are ideal. I'd like to try sticky rice. Thanks for sharing.
just got your channel recommended and I love it. super chill, no annoying background music, and plenty of insight about the food and what you are cooking. keep it up
I cook this all the time. Pork, beef, and chicken all work. My personal favorite is to throw some boneless skinless chicken thighs in the food processor, quick mince, and then repeat that with some onion and whatever pepper you prefer. I prefer thai/birdseye peppers because they don't mess with the overall flavor like sirracha does. I use normal basil just because that's what I have growing in the garden, and it tastes amazing. I don't use siracha, I use oyster or hoisin sauce. Throw a little corn stach slurry in at the end and the sauce binds to everything really well and just brings the whole thing together. As far as left overs, just fry an egg and throw it on the top with some rice on the bottom, perfection.
Very into this format, Ethan! Really like the lack of music and straightforward approach, the timer is great. Looking forward to putting this recipe together ❤
making this channel and making it separate from your main channel not only shows a desire to inform people about cooking in an easy comfortable way but also to seperate this from the main channel means you still care about producing quality content and have the integrety to maintain it by keeping it seperate. very good stuff.
Much like myself, Ethan cuts 1 slit into the beef package, attempts to strong-arm it open, realizes the plastic is too strong, cuts another slit, still gets annoyed. Take away: Always cut 3 sides. It's just easier.
I would also like a basil video, covering not just those two but the normal (Italian?) basil I can get, heck, plus any other ones I might try and grow.
I’ve been obsessed with basmati rice this year. 1 part rice, 2 parts stock, bay leaf, and varying amounts of butter. Comes out perfect every time. Add turmeric and or paprika if you want to color the rice for presentation purposes
I love both of your channels. I appreciate the web page breaking down the recipe with the tags for what it's adding (crunch, fat, etc) for when I come back to look at the components again!
Depending on surface it might not read due to reflection. Stainless steel does not read. Nonstick and blackened Cast iron, carbon steel reads well. Still recommend cooking with feeling and experience. Surface temperature controlling for example with Cast iron is pointless. Just let it get hot, store heat and you can sear steaks at lower temperatures too.
Pretty sure Italian basil is actually a closer sub than Thai basil for the holy basil in the recipe - at least according to Hot Thai Kitchen. All are delicious and I appreciate that speed and using what you have on hand rather than authenticity is the aim here
I grow various basils in my garden and then pick one to let flower ( usually the purple basil) because the pollinators love basil flowers. Basil is super easy to grow. I love dishes like this.
Hey brother, I just made this and it was delicious. I have a lot of Thai basil in my garden, so I wanted to put it to good use. I added some baby 🥦 broccoli for some greens. Thanks again for a terrific recipe.
This came out at the perfect time. I pinched off the Thai basil in my garden a few days ago, and I was trying to figure out what to make with the leaves that I had. Thank you.
Yes made this for lunch and it was quick and delicious as promised. All I had to buy at the store were shallots, basil, and dark soy since everything else was already at home.
Bingo! I make this stir fry a couple times a month! I vary the sauce a bit and have used regular basil, not quite as good, and have added in some carrots for color. And when I can't get shallots, I use green spring onions. Very tasty!
Yeah, interesting shortcuts there. Sriracha gives you the garlic, chili component, and the sweet soy sauce for the soy and sugar. Serves well to really shortcut it.
I make something similar to this, but I substitute sambal oelek for the sriracha. I find it elevates the flavour and makes it easy spicier, which i like. Actually one other thing i do is cook the rice in coconut milk to give it a really nice sweet flavour and a creamy mouthfeel
I made this tonight, added in some ginger to the sauce and had to use "regular" basil, but it came out fantastic. I will definitely make this again, but will probably reduce the amount of fish sauce not that I know how it all comes together. Thanks for the inspiration!
Fried rice and using "overnight" rice... I'd love to see you tackle this pervasive myth with a blind taste test. A few years ago, while picking up takeout Chinese food, I happened to see the chef/cook reach into their large rice cooker and scoop it directly into the wok. When I asked about fresh vs. old rice, they said no restaurant has time to do it that way. I've actually seen it done this way in two other very popular restaurants. How about doing a test with a few variations. Refrigerated overnight rice kept in a takeout box, overnight rice left on a plate. Fresh rice spread on a plate to cool and dry out a bit. Fresh rice right out of the cooker. All made the "dry" method, using less water? Love the new channel and format by the way!
Kenji has a detailed article about this on Serious Eats. TL;DR, in order of preference: - Fanned rice: Rice that has been cooked, spread onto a tray, then placed under a fan for about an hour comes out dry but not stale-exactly what you want. - Fresh-cooked: So long as you spread the rice out on a plate or tray while it's still hot and give it a few minutes to allow some surface moisture to evaporate, you can make excellent fried rice with fresh rice. - Day-old rice: Day-old rice tends to clump, so you'll need to break it up by hand before stir-frying. It's also drier internally than fresh rice, so you have to be faster with the stir-fry in order to ensure that it doesn't become overly hard. That said, if you happen to have day-old rice, it'll make excellent fried rice.
A Thai here, I would recommend using garlic instead of shallot and add it before you add the meat. But every family has a slightly different kind of recipe. The sriracha is kinda interesting too. 😊
i love you Ethan, love your videos from both channels, please continue doing these. I wish many people will think like me and you can build a big community. I also like the cookwell website, at fist I thought it might be a subscription to access all the recipes and content, but it isn’t, it’s all free, thank you for all the content you are doing and the information you are sharing. Greetings from Colombia 🇨🇴
We make this dish in a regular rotation. I've used a mix of white and brown sugar if I don't have a sweet/dark soy sauce on hand. Excellent with a crispy fried egg on top and I've been known to throw some slice Fresno chiles in there and garlic. I've eaten it as a leftover in a tortilla and I really would like to try it inside an empanada or Jamaican patty. Use it as a filling in an egg roll would be amazing too. Wonderful recipe. Thanks for featuring it. Now I'm gonna seek out a mini-potato masher!
I wash rice and when it clicks, it usually needs 10mins to sit on the “warm” setting, sometimes more, or else you’ll get bullets for rice. But an easy meal. Nice work.
Sriracha is not usually used, but it's a good weeknight hack because it brings the garlic, which i think is essential for this dish. I did laugh at drying hands on back of pants, followed several second later by all the steam rising from behind (from the rice cooker, presumably).
Hi Ethan, looks like a great, easy, delicious dish! I also really like the unedited format. It truly shows how long it takes an experienced home cook to make his own recipes. I was wondering if I make this dish myself, whether it has enough vegetables to be nutritionally sufficient for the day. Do you have any thoughts?
would really love to see a deep dive on washing rice and water ratios with rice. as a staple in so many places it'd be nice to know what difference it makes.
I remember watching Brian Lagerstrom use shallots in a tunafish sandwich recipe and since then ive loved them and try to use em more. IMO theyre the best topping onion, they go really nice in salads and sandwiches
thanks so much for adding easing to the «string-finger» popups ... now for the transforms at 2:59, 6:05 etc. you may want to make it the same as «string-finger» for consistency - or make it begin easing out/bouncing out earlier (not duration, it's a bit hard to explain without the chart)
I love my small rice cooker, use it all the time and jasmine rice is great! Nice dish! No I have to disagree i have the same rice cooker and while jasmine separates better without washing, medium grain is much better rinsed in water before for sure.
If you find that washing the rice doesn’t make a difference, I suspect you’re using American-grown Jasmine rice, which I suspect from similar results I’ve gotten is washed at some point in the production, or else you’re not washing it enough. With Thai Jasmine rice, I find that not washing vs. washing is the difference between a gluey, clumpy mess and something with just enough stickiness to hold together - which makes sense, since what you’re washing off is surface starch. I do find that while certain rice cookers or cooking methods can exacerbate or mitigate that somewhat, it generally follows the same pattern. In particular, I find washing extra important for fried rice, where I wash it more aggressively.
Looking at the FDA website, it does look like American-grown rice is usually prewashed, and pretty much has to be if it’s enriched. Interesting. I’ve always used Thai-grown hommali because it just tastes and smells better and I like the texture better for Asian dishes (the Texas-grown Jasmine rice is great for pilafs and stuff, though!) so I’ve always washed it.
Yeah, I wondered this myself as I've found since washing my rice it tends to not become a clumpy mess. >.> My husband keeps complaining about it sticking to the pan when it cooks rice, I keep telling him 'wash it' heck, I'd wash it for him. -sigh-
Yep. It depends on the rice. For enriched white rice, no. It's already been cleaned and you're just washing away the nutrients added to the rice. For other types of rice, I rinse. It keeps it from getting gummy and cleans off dust and other grime that may be present.
I’ve tested Jasmine from a 10 lb bag from Thailand and found the same (at least in this rice cooker)! I have 3 identical ones that I’ve tested side by side a few times. I’m not saying washing doesn’t do anything as there is obviously starch being removed, but I think it’s not as important compared to the other variables of cooking rice (water to rice ratio, variety, cooking method, etc.)
Thai Basil should be a little more sweet like Genovese Italian basil while Holy basil should be a bit spicy. I make a more traditional version of this dish where there sauce is Fish sauce, oyster sauce, dark soy, and then I add in diced thai chilis. Also, if using a wok, make sure to add the sauce to the side of the wok rather than on top of the food.
Doing this. Only no ground beef, so ribeye that's been in the freezer way to long. Chopped up. No Thai basil, so plain old basil. No shallot, so yellow onion and some garlic. Came out good. I'll put it in rotation.
7:41 Thai and Holy basil are very different in taste. Thai basil has more licorice notes, and holy basil (depending on the variety as there are a few) can have a more pungent, almost gasoline-like smell and taste with more bitter aromatics and more grassy or herbaceous notes reminiscent of tea leaves. Thai basil is great for cooking, and holy basil is better for teas and infusions.
I hope this channel wont become a "faster" recipes channel. I hope it become the more Kenji Lopez's type of vibe where it is the actual recipe but more intimate with sprinkle personality into it.
Plan is to keep these only as laid back, live recipes and some side by side tests that I think will be fun. I want to show the transparent home cooking process.
Hey Ethan! Great vid! Regarding making rice ahead of time, are you aware that making rice ahead and reheating it when needed makes white rice lower on the glysemic index? Have you ever looked into or discussed this?
MMM, stirfry. I probably do some variety of stirfry once a week. . .longest part is the prep time (cause I'm slow) and I like a lot of veggies thrown in.
Went to Thialand during January of 2020 did a cooking Class of with this recipe. Sold on the menues as : Phad Kraphgo Kai. I'm sure one of those words means chicken The sauce was: 1 Tbsp oyster sauce 1tsp fish sauce 1tsp sugar, white 1/2 tsp soy sauce Extra fish, soy, and oyster sauce to taste. Additionally it always had long beans and bell peppers served with it. For spice thai chili's were used (During the sautée when you add the garlic) and/or Chili garlic sauce. Sriracha is too "processed" for the dish. Otherwise indodn everything the same but multiplied my sauce x4 so there was always exta sauce. To make it even better fry a runny egg and pilot that over the dish. Any ground meat works.
As others have noted this format is just wonderful - The only small criticism i would add is the cut @ 6:52, i understand why it was made, but i would like to say that part of this video is to take us on the entire journey of cooking a simple meal, even just putting items away is a part of that, so i personally found that cut disjointing for the flow of the video - otherwise massive thumbs up!
We eat at a local Vietnamese restaurant and they have a stir-fry (beef, chicken, shrimp) dish that we really love (they just call it a rice place and the same stir-fry in the vermicelli dish) . I'm not sure what the common spices are for their stir-fry. Any chance you'd do a video on that? Its kind of vague description on my part.
Similar dish from Vietnam: pork mince, tofu, green beans, chillies, soy sauce, over rice. This is what my BIL's parents taught me, straight Vietnamese people
If the rice is enriched (most rice sold in U.S. is), you _shouldn't_ wash your rice. Washing it removes the added nutrients. You might as well eat popcorn or something at that point.
I don't understand the use of rice cookers, my parents used one when we were kids for a few months then gave it away because it was so inconsistent and you'd always get burnt rice. The easiest and most reliable way I've been taught to cook long grain rice is the reabsorption method: 1 part long grain rice (Jasmine, Basmati) 2 parts water Quick wash or not whatever. Put the rice and water into a saucepan, bring to a hard simmer. Tie a cloth kitchen towel to the saucepan lid so it does not let any steam out and absorbs excess water. Let it simmer for 12 minutes. Turn off the heat, let it rest for 12 minutes, rice will reabsorb some steam Done. If you're using brown rice just go to 15 minutes simmering / 15 minutes reabsorbing instead of 12.
Raguesea covered this. Rice contains trace amounts of arsenic from runoff pesticides. Washing rice gets rid of most of it. Besides, my momma washed our rice so I do too!
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
The lack of music and just general chill format is just so relaxing, scratching an itch I didn't know I had.
this is on the same level as Kenji Lopez Alt's recipe vids. no fluff, no over the top zoom in reaction face or video cuts that speed up the talking, no youtube gimmicks. simply good slow paced content.
Dude, no B roll, funky music, and overthinking the cinematography; just a no frills cooking channel. This is what it should be about.
This has huge old-school cooking show vibes. Real-time footage, minimal "production", abundance of good knowledge being transferred. Really good stuff.
A Thai fan here from your other channel. I’m glad you did mention the 2 varieties of basils. This dish traditionally used the other basil :the holy basil , which we call krapao and if you use beef as a protein of choice people can choose to use Krapao or they can switch to Bai Yeera instead which would be better but it can be quite difficult to find.I believe in English it is called shrubby basil?🤷🏻 Although it’s not wrong to used the regular Thai basil, it’s more popular if you’re protein is sea food.
As for not washing the rice. 😂 I would be a minority Asian who agree with you that it’s really doesn’t matter much. I still wash mine out of old habits. I did try not washing it if I am sure that the rice is clean from the production process. However i know a few persons who would completely deny eating the rice that hasn’t been washed. To me the texture feel a bit more sticky than the usual that’s all. Krapao is definitely different from Horapa. It’s has kind of spicy note to it.
Although we do not do the same process for the sauce, You sauce is more or less forgivable.
Traditionally we would pound garlic and chilli (red and yellow we used Prick Chifaa variety for brighter colors and a few bird eye chili for spiciness and aroma. If you can’t stand the heat just opt the bird eye chilli). You can make a lot of this prior by fired it with oil and kept in the fridge as a sauce base. It can be used to variety of Thai menu.
Once you stirred fried this with high heat until the aroma came out add minced meat add fish sauce. At this point you can add other sauce too if you want. It’s not right or wrong. Although traditionally Thais would just add fish sauce. The sweet black say sauce is added mainly for dark color. And we add only a tiny bit. If you do it right the color would come through naturally without adding the black sweet soy sauce at all. However you need to add a little bit of sugar though in the sauce. Taste the meat and adjust the flavor to your liking then finish with basil or Krapao or Bai Yeera if you can find in your local Asian market. Turn off the heat served with rice and super crispy fried duck egg with the yoke still runny.
This exactly! Also good if you pound the garlic,chilli opt. onion with mortar and pestle so it releases the juices even more
I really appreciate you showing dishes, and talking about what you'd be doing while things cook. it feels more true to how cooking at home is to most people. really different vibe than what's out there, I love it.
This is an excellent concept for a cooking channel. Full, healthy recipes beginning to end, within a reasonable time frame. This is going to be great for a lot of really busy people.
1:40 Ok, I think we have a new testing Video for the main Channel: Rice
Pick a few similar enough rice varieties (e.g. all long grain, e.g. Basmati, Jasmin; maybe at different price points)
Compare with and without washing, maybe pot vs rice cooker etc.
Would be a fun video in my opinon as I made the experience that washing/not washing your rice will make a very noticable difference.
I do still want to do that as a main channel video! In the limited testing I've done at home so far, it seems like these variables are more important than washing vs not washing:
1. Water to Rice ratio
2. Rice variety ( which could be closely tied to #1)
3. Cooking method (Rice cooker, pan where heat escapes, etc.)
Then somewhere down the list is probably washed vs unwashed.
I actually have 4 of these same rice cookers that I bought and did a straight washed vs unwashed test with Jasmine rice and there was not any noticeable difference, but I definitely need to do further testing!
I have a suspicion that it would be much more important to compare not even the different price segments, but the huge bags of rice that are common in the Greater middle east, India and Asia and the small packs popular in the west. Huge bags arent sealed tight and maybe historically rice can become contaminated.
The big thing for me is I find washing makes sticky rice and not washing creates more separate grains. There is also a texture difference.
Growing up my parents never washed rice. For Asian dishes they bought specifically sticky rice.
Then I married a Korean who was horrified that I didn’t wash rice.
So the main difference is texture for me.
@@bravoy87 Growing up in the southern us, parents soaked short and long grain rice for 30 minutes before cooking. 3/1 ratio or whatever it was rice to water. I now just cook rice like pasta. boil lotsa water and throw in rice...strain when done and cool with cold water. We prefer basmati now, but works with most rice if separate grains are ideal. I'd like to try sticky rice. Thanks for sharing.
Try calrose (or other medium grain) rice. There's a huge difference imo, it's really sticky and overly starchy without washing.
just got your channel recommended and I love it. super chill, no annoying background music, and plenty of insight about the food and what you are cooking. keep it up
I cook this all the time. Pork, beef, and chicken all work. My personal favorite is to throw some boneless skinless chicken thighs in the food processor, quick mince, and then repeat that with some onion and whatever pepper you prefer. I prefer thai/birdseye peppers because they don't mess with the overall flavor like sirracha does. I use normal basil just because that's what I have growing in the garden, and it tastes amazing. I don't use siracha, I use oyster or hoisin sauce. Throw a little corn stach slurry in at the end and the sauce binds to everything really well and just brings the whole thing together. As far as left overs, just fry an egg and throw it on the top with some rice on the bottom, perfection.
So we’re looking at a totally different recipe here.
I love the vibe of this side channel! I feel like I’m sitting in your kitchen with a glass of wine watching you cook dinner for me. Love your work!❤
Very into this format, Ethan! Really like the lack of music and straightforward approach, the timer is great. Looking forward to putting this recipe together ❤
Love that you showed the whole process from start to finish!
making this channel and making it separate from your main channel not only shows a desire to inform people about cooking in an easy comfortable way but also to seperate this from the main channel means you still care about producing quality content and have the integrety to maintain it by keeping it seperate. very good stuff.
I love the presentation of this video. It makes it much easier to follow at home!
Much like myself, Ethan cuts 1 slit into the beef package, attempts to strong-arm it open, realizes the plastic is too strong, cuts another slit, still gets annoyed. Take away: Always cut 3 sides. It's just easier.
Then wipes his hands on his pants. That's 100% me haha!
@@ac-nu8doI noticed that. My kids ride me mercilessly for having a towel stuck at my waist at pretty much all times, but that's exactly why.
Yes, a basil difference video would be great.
I would also like a basil video, covering not just those two but the normal (Italian?) basil I can get, heck, plus any other ones I might try and grow.
I’ve been obsessed with basmati rice this year. 1 part rice, 2 parts stock, bay leaf, and varying amounts of butter. Comes out perfect every time. Add turmeric and or paprika if you want to color the rice for presentation purposes
Just made this Ethan! I added bell peppers, used Italian basil, no Thai Basil by me, garnished with green onion. Turned out great!
I love both of your channels. I appreciate the web page breaking down the recipe with the tags for what it's adding (crunch, fat, etc) for when I come back to look at the components again!
It never occurred to me to use a non-contact thermometer to know when the pan was hot enough - Thanks for the hot tip!
Depending on surface it might not read due to reflection. Stainless steel does not read. Nonstick and blackened Cast iron, carbon steel reads well. Still recommend cooking with feeling and experience. Surface temperature controlling for example with Cast iron is pointless. Just let it get hot, store heat and you can sear steaks at lower temperatures too.
Pretty sure Italian basil is actually a closer sub than Thai basil for the holy basil in the recipe - at least according to Hot Thai Kitchen. All are delicious and I appreciate that speed and using what you have on hand rather than authenticity is the aim here
I grow various basils in my garden and then pick one to let flower ( usually the purple basil) because the pollinators love basil flowers. Basil is super easy to grow. I love dishes like this.
Hey brother, I just made this and it was delicious. I have a lot of Thai basil in my garden, so I wanted to put it to good use. I added some baby 🥦 broccoli for some greens. Thanks again for a terrific recipe.
My local Vietnamese restaurant makes a dish very similar to this with ground chicken, green onions, and Thai basil. Deliciously simple.
Congratulations on the new channel. You just inspired me to make a quick lunch instead of going somewhere
This came out at the perfect time. I pinched off the Thai basil in my garden a few days ago, and I was trying to figure out what to make with the leaves that I had. Thank you.
Yes made this for lunch and it was quick and delicious as promised. All I had to buy at the store were shallots, basil, and dark soy since everything else was already at home.
The substitution popup at 6:05 seems to have the spicy and sweet ingredients flipped
Yep you are correct! Missed that!
Nahhhh I generally use sambal to sweeten my desserts 😂😂😂
@@doctajuice mmmm sambal icecream /s
Was looking for this. I was like “what kind of hoisin sauce are you cooking with”
Just like the clean cut nature of the cook - pop ups are really valid and timely - that s why I subscribed.
I'm growing a ton of Thai basil this year, so I'll be keeping this recipe in mind.
Me too! I like to throw in as much as I possibly can in this recipe.
Same here and i have rn a ridiculous amount of it already, so i was very exited for this recipe
Bingo! I make this stir fry a couple times a month! I vary the sauce a bit and have used regular basil, not quite as good, and have added in some carrots for color. And when I can't get shallots, I use green spring onions. Very tasty!
As a native Thai, this is pretty darn close, the only thing missing is a fried egg (runny yolk, crispy edges).
Yeah, interesting shortcuts there. Sriracha gives you the garlic, chili component, and the sweet soy sauce for the soy and sugar. Serves well to really shortcut it.
Kai daooooo
Pad kra pao is my favourite
I'll have to add the egg next time cuz I'll definitely be making this again and again.
I make something similar to this, but I substitute sambal oelek for the sriracha. I find it elevates the flavour and makes it easy spicier, which i like.
Actually one other thing i do is cook the rice in coconut milk to give it a really nice sweet flavour and a creamy mouthfeel
I made this tonight, added in some ginger to the sauce and had to use "regular" basil, but it came out fantastic. I will definitely make this again, but will probably reduce the amount of fish sauce not that I know how it all comes together. Thanks for the inspiration!
Fried rice and using "overnight" rice... I'd love to see you tackle this pervasive myth with a blind taste test.
A few years ago, while picking up takeout Chinese food, I happened to see the chef/cook reach into their large rice cooker and scoop it directly into the wok. When I asked about fresh vs. old rice, they said no restaurant has time to do it that way. I've actually seen it done this way in two other very popular restaurants.
How about doing a test with a few variations. Refrigerated overnight rice kept in a takeout box, overnight rice left on a plate. Fresh rice spread on a plate to cool and dry out a bit. Fresh rice right out of the cooker. All made the "dry" method, using less water?
Love the new channel and format by the way!
Kenji has a detailed article about this on Serious Eats. TL;DR, in order of preference:
- Fanned rice: Rice that has been cooked, spread onto a tray, then placed under a fan for about an hour comes out dry but not stale-exactly what you want.
- Fresh-cooked: So long as you spread the rice out on a plate or tray while it's still hot and give it a few minutes to allow some surface moisture to evaporate, you can make excellent fried rice with fresh rice.
- Day-old rice: Day-old rice tends to clump, so you'll need to break it up by hand before stir-frying. It's also drier internally than fresh rice, so you have to be faster with the stir-fry in order to ensure that it doesn't become overly hard. That said, if you happen to have day-old rice, it'll make excellent fried rice.
@@nirajs I've seen that video... I'd still like to see Ethan's take on it and a blind taste test.
A Thai here, I would recommend using garlic instead of shallot and add it before you add the meat. But every family has a slightly different kind of recipe. The sriracha is kinda interesting too. 😊
i love you Ethan, love your videos from both channels, please continue doing these. I wish many people will think like me and you can build a big community. I also like the cookwell website, at fist I thought it might be a subscription to access all the recipes and content, but it isn’t, it’s all free, thank you for all the content you are doing and the information you are sharing. Greetings from Colombia 🇨🇴
I’ve come to realize I spend an unusual amount of time watching you chew food 😂
It's quieter than it used to be!😂 I appreciate that.
We make this dish in a regular rotation. I've used a mix of white and brown sugar if I don't have a sweet/dark soy sauce on hand. Excellent with a crispy fried egg on top and I've been known to throw some slice Fresno chiles in there and garlic.
I've eaten it as a leftover in a tortilla and I really would like to try it inside an empanada or Jamaican patty. Use it as a filling in an egg roll would be amazing too.
Wonderful recipe. Thanks for featuring it. Now I'm gonna seek out a mini-potato masher!
I wash rice and when it clicks, it usually needs 10mins to sit on the “warm” setting, sometimes more, or else you’ll get bullets for rice.
But an easy meal. Nice work.
I do rice on the stovetop, and it's the same. Cook 20 minutes, off (still covered) for 14. Fluffier that way.
❤ this new channel! I love the “cook with me” feel! 🎉
Sriracha is not usually used, but it's a good weeknight hack because it brings the garlic, which i think is essential for this dish. I did laugh at drying hands on back of pants, followed several second later by all the steam rising from behind (from the rice cooker, presumably).
Adding something like a little asparagus might also be very good and make it more of a complete meal.
I always add green beans, maybe a half cup, cut into half inch bites. Add them right before the herbs so they get warm but still have crunch.
Hi Ethan, looks like a great, easy, delicious dish! I also really like the unedited format. It truly shows how long it takes an experienced home cook to make his own recipes. I was wondering if I make this dish myself, whether it has enough vegetables to be nutritionally sufficient for the day. Do you have any thoughts?
would really love to see a deep dive on washing rice and water ratios with rice. as a staple in so many places it'd be nice to know what difference it makes.
I really like the real time format. Thanks, Love your work.
I remember watching Brian Lagerstrom use shallots in a tunafish sandwich recipe and since then ive loved them and try to use em more. IMO theyre the best topping onion, they go really nice in salads and sandwiches
I would love to see a video where you compare the different types of basil.
thanks so much for adding easing to the «string-finger» popups ...
now for the transforms at 2:59, 6:05 etc. you may want to make it the same as «string-finger» for consistency - or make it begin easing out/bouncing out earlier (not duration, it's a bit hard to explain without the chart)
Love this new format!
Can you include sodium in the Marcos? I’m on a low sodium diet for health reasons and want to watch it thank you!
I love my small rice cooker, use it all the time and jasmine rice is great! Nice dish! No I have to disagree i have the same rice cooker and while jasmine separates better without washing, medium grain is much better rinsed in water before for sure.
If you find that washing the rice doesn’t make a difference, I suspect you’re using American-grown Jasmine rice, which I suspect from similar results I’ve gotten is washed at some point in the production, or else you’re not washing it enough. With Thai Jasmine rice, I find that not washing vs. washing is the difference between a gluey, clumpy mess and something with just enough stickiness to hold together - which makes sense, since what you’re washing off is surface starch. I do find that while certain rice cookers or cooking methods can exacerbate or mitigate that somewhat, it generally follows the same pattern. In particular, I find washing extra important for fried rice, where I wash it more aggressively.
Looking at the FDA website, it does look like American-grown rice is usually prewashed, and pretty much has to be if it’s enriched. Interesting. I’ve always used Thai-grown hommali because it just tastes and smells better and I like the texture better for Asian dishes (the Texas-grown Jasmine rice is great for pilafs and stuff, though!) so I’ve always washed it.
Yeah, I wondered this myself as I've found since washing my rice it tends to not become a clumpy mess. >.> My husband keeps complaining about it sticking to the pan when it cooks rice, I keep telling him 'wash it' heck, I'd wash it for him. -sigh-
Yep. It depends on the rice. For enriched white rice, no. It's already been cleaned and you're just washing away the nutrients added to the rice. For other types of rice, I rinse. It keeps it from getting gummy and cleans off dust and other grime that may be present.
I buy Royal basmati rice and would never even dream of not washing it. But I also would never use a rice cooker lol.
I’ve tested Jasmine from a 10 lb bag from Thailand and found the same (at least in this rice cooker)! I have 3 identical ones that I’ve tested side by side a few times. I’m not saying washing doesn’t do anything as there is obviously starch being removed, but I think it’s not as important compared to the other variables of cooking rice (water to rice ratio, variety, cooking method, etc.)
Love this complete walkthrough. So good. Love this type of cooking video. Thank you!
Thai Basil should be a little more sweet like Genovese Italian basil while Holy basil should be a bit spicy. I make a more traditional version of this dish where there sauce is Fish sauce, oyster sauce, dark soy, and then I add in diced thai chilis.
Also, if using a wok, make sure to add the sauce to the side of the wok rather than on top of the food.
Doing this. Only no ground beef, so ribeye that's been in the freezer way to long. Chopped up. No Thai basil, so plain old basil. No shallot, so yellow onion and some garlic. Came out good. I'll put it in rotation.
Holy Basil is quite a bit different that Italian or Thai. It is sweeter, makes a wonderful tea.
7:41 Thai and Holy basil are very different in taste. Thai basil has more licorice notes, and holy basil (depending on the variety as there are a few) can have a more pungent, almost gasoline-like smell and taste with more bitter aromatics and more grassy or herbaceous notes reminiscent of tea leaves. Thai basil is great for cooking, and holy basil is better for teas and infusions.
I hope this channel wont become a "faster" recipes channel. I hope it become the more Kenji Lopez's type of vibe where it is the actual recipe but more intimate with sprinkle personality into it.
Plan is to keep these only as laid back, live recipes and some side by side tests that I think will be fun. I want to show the transparent home cooking process.
I love this - feel like I’m in the kitchen with you - style ❤
Why do I feel like a soft boiled egg would make this perfection
Hey Ethan! Great vid!
Regarding making rice ahead of time, are you aware that making rice ahead and reheating it when needed makes white rice lower on the glysemic index? Have you ever looked into or discussed this?
Made it today and fried an egg on top, solid video!
MMM, stirfry. I probably do some variety of stirfry once a week. . .longest part is the prep time (cause I'm slow) and I like a lot of veggies thrown in.
This is the goat meal when on your Thailand travels. Can usually get it for 60-150 baht
Washing rice for the starch is one thing but definitely to clean it off
Went to Thialand during January of 2020 did a cooking Class of with this recipe.
Sold on the menues as : Phad Kraphgo Kai. I'm sure one of those words means chicken
The sauce was:
1 Tbsp oyster sauce
1tsp fish sauce
1tsp sugar, white
1/2 tsp soy sauce
Extra fish, soy, and oyster sauce to taste.
Additionally it always had long beans and bell peppers served with it.
For spice thai chili's were used (During the sautée when you add the garlic) and/or Chili garlic sauce. Sriracha is too "processed" for the dish.
Otherwise indodn everything the same but multiplied my sauce x4 so there was always exta sauce.
To make it even better fry a runny egg and pilot that over the dish. Any ground meat works.
As others have noted this format is just wonderful - The only small criticism i would add is the cut @ 6:52, i understand why it was made, but i would like to say that part of this video is to take us on the entire journey of cooking a simple meal, even just putting items away is a part of that, so i personally found that cut disjointing for the flow of the video - otherwise massive thumbs up!
My hands twitched when you grabbed the lid of the rice cooker before it was done.
A crispy fried egg would go great on top of this
And it would have been the perfect way to fill those couple of minutes waiting for the rice cooker to DING.
One of my favorite dishes is this recipe plus stir fried chinese eggplant.
Nice man, super simple and delicious!
Love this video format/style!
We eat at a local Vietnamese restaurant and they have a stir-fry (beef, chicken, shrimp) dish that we really love (they just call it a rice place and the same stir-fry in the vermicelli dish) . I'm not sure what the common spices are for their stir-fry. Any chance you'd do a video on that? Its kind of vague description on my part.
Hey Ethan, I think you flipped two of your substitutions at 6:22 in the video. I've never seen someone describe Hoisin as spicy or Sambal as sweet.
This is my favourite too. Beats pad thai anyday
Ah, so this is where the recipe videos went. I didn’t know this channel existed lol
bro this is a good channel
Similar dish from Vietnam: pork mince, tofu, green beans, chillies, soy sauce, over rice.
This is what my BIL's parents taught me, straight Vietnamese people
Usually when I want something to be spicy, sugar is my go to
Grand Mountain Thai Sriracha sauce, available on Amazon, would be perfect with this dish.
I'm just glad I'm not the only one that has ground meat fly outta my wok or pan onto my stove lol
I love Asian food but dont have a wok…worth investing into one? Or should I keep cooking with my stovetop pans
Where's the fried egg, the garlic and the small red thai chili peppers? That's like super important! :D
Do you think I could use ketjap manis instead of the Thai black soy sauce?
How many pants do you go through in a day? I learned my lesson when I spent hours to get the sauce stains out ;)
The hand towel is right there too!
This is Pad Ka Praow. The actual dish of Thailand locals.
THX Bro.
I never wash rice. Waste of time. I do toast it in a skillet. I find it improves the taste and texture quite a bit. Throw some aromatics in there. 👌👌👌
Yummy! 😛🤤
Pailin from Hot Thai Kitchen said that Italian basil is closer to holy basil than Thai.
I would love to know why the lens over the stove doesn't fog more!
If the rice is enriched (most rice sold in U.S. is), you _shouldn't_ wash your rice. Washing it removes the added nutrients. You might as well eat popcorn or something at that point.
I wish you'd explain why it's ordered the way it is (shallots then sauce)
I don't understand the use of rice cookers, my parents used one when we were kids for a few months then gave it away because it was so inconsistent and you'd always get burnt rice.
The easiest and most reliable way I've been taught to cook long grain rice is the reabsorption method:
1 part long grain rice (Jasmine, Basmati)
2 parts water
Quick wash or not whatever.
Put the rice and water into a saucepan, bring to a hard simmer.
Tie a cloth kitchen towel to the saucepan lid so it does not let any steam out and absorbs excess water.
Let it simmer for 12 minutes.
Turn off the heat, let it rest for 12 minutes, rice will reabsorb some steam
Done.
If you're using brown rice just go to 15 minutes simmering / 15 minutes reabsorbing instead of 12.
You should make that sauce while the beef is cooking.
Raguesea covered this. Rice contains trace amounts of arsenic from runoff pesticides. Washing rice gets rid of most of it. Besides, my momma washed our rice so I do too!
awesome
What was the third sauce that you put in???
At 6:06 I think you got the Spicy and Sweet substitutions backwards lol
have you considered a vinegar deep dive?