Khao Soi by Chef Kasem Saengsawang Farmhouse Kitchen Thai Cuisine скачать в хорошем качестве

Khao Soi by Chef Kasem Saengsawang Farmhouse Kitchen Thai Cuisine

Hello everyone. Welcome me here Farmhouse Kitchen. I’m chef Kasem. I am making you guys bone in short ribs Khao Soy Neua tonight. Join me. Step 1 : Making beef stew Beef short ribs Galangal Kaffir Lime Leaves Pandan leaves Salt Black pepper Step 2 : Curry Paste Mix Colander seeds Cumin seeds Clove Fennel seeds Bay leaves Dried chili Fresh garlic Fresh chili Red onion Step 3 : Khao Soy Curry Cooking oil Red curry paste Yellow curry paste Coconut milk Water Plum sugar Shrimp paste Fish sauce salt Step 1 high heat large pot with 1/3 water put galangal, kaffir lime leaves, pandan leaves, s/p bring up to boil then low down to medium heat. Put the short rib and let it simmer for 4 hours *** Tip don’t stir too often because you don’t want the blood to get out to the broth too much. It will make the broth turn dark. Step 2 Toast all fresh and dried spices above till aromatic then smash with mortar and pestle until paste. Step 3 Medium heat on medium pan with 3 cups of cooking oil and put curry paste mix from step 2 with red and yellow curry paste together, stir well. Add 3 cups of coconut milk, plum sugar, shrimp paste, salt and keep stir for 10 minutes then transfer to a large pot. Put the less coconut milk, water then seasoning with fish sauce and bring up to boil. Step 4 After 4 hours slow cooked beef short rib, add all beef stew broth to the Khao Soy curry pot. Keep the short rib to slide before serve with egg noodle, bean sprouts, fried shallot, chili oil, green onion, cilantro, boiled egg and fried noodle to finish. Mix and enjoin! For more information visit www.farmhousethai.com/khaosoy Chef Kasem Saengsawang Chef Owner at Farmhouse Kitchen Thai San Francisco | Oakland | Portland & Daughter Thai Kitchen Michelin's Bib Gourmand 2016, 2017, 2018 and 2019 Singha Beer The Best Thai Beer