Rosa’s Thai Founder On How She Cooks At Home скачать в хорошем качестве

Rosa’s Thai Founder On How She Cooks At Home

A weekly newsletter of home and interior inspiration, delivered to your inbox: https://themodernhouse.media/8ru “This is where I belong,” says Saiphin Moore, standing in the stainless-steel kitchen of her home in Wapping, east London. From her open-plan apartment, where she lives with her family, Saiphin has spectacular views of the Thames and London, her hometown since the chef came to the capital in 2006 and two years later launched the restaurant, Rosa’s Thai. Today there are 33 outposts across London and the UK (she also runs Lao Café in Covent Garden). Rosa’s might have grown in size but its ethos remains very much the same as when it started: to serve tasty Thai food inspired by her family recipes. And there’s not one dish that holds a closer place to her heart than noodle soup, which she whips up in our latest film. Saiphin’s recipe for chicken noodle soup: Serves 2-3 400g chicken thigh 100g carrot, thinly sliced 50g daikon (Chinese white radish or mooli), peeled and cut into 2½cm pieces 2 coriander roots (or 10 fresh coriander stalks), chopped 3 garlic cloves, chopped 1tsp sugar 1tbsp light soy sauce, plus more to serve 60g dried flat rice noodles 100g bean sprouts 100g julienned white cabbage Fill a large saucepan three-quarters full with water and heat until simmering. Add the chicken and once cooked, set it aside. Then add the carrot, daikon, coriander roots (or stalks) and garlic. Stir in the sugar and light soy sauce and simmer over a very low heat for about 30 minutes, until the vegetables are soft and tender. Meanwhile, cook the noodles according to the packet instructions, drain and set aside. Blanch the bean sprouts and cabbage together in boiling water for 30 seconds, then drain and place in a serving bowl along with the cooked chicken. Pour over the soup and to serve, sprinkle over the pickled green cabbage, chopped coriander leaves, spring onion and crispy fried garlic. Finish with a dusting of white pepper and serve with small bowls of light soy sauce, dried chilli flakes and sliced chillies in rice vinegar, so everyone can season the dish according to taste. Filming and Editing: Edmund Cook Production: Hannah Phillips Graphic Design: Tom Young 00:16 - Kitchen Design 00:41 - Kitchen Island 00:51 - Storage Space 01:09 - Fridges 01:44 - Tools and Tips 01:45 - Pestle and Mortar 02:20 - Favourite Sauces 03:15 - Chicken Noodle Soup Recipe 03:20 - Ingredients 04:02 - The Broth 05:10 - The Garnish Never miss a new film, subscribe here: https://bit.ly/36I7z8y Follow us on Instagram: http://bit.ly/2uGSO1J Selling design-led homes in the UK: https://themodernhouse.media/1c20 Like us on Facebook: https://bit.ly/34BKO3x Best interiors Instagram accounts (Vogue) Best homes accounts (Guardian) Ultimate interiors accounts (Telegraph)