Informationen zum Autor PAILIN CHONGCHITNANT was born and raised in Thailand. After attending the University of British Columbia, she made her way to Le Cordon Bleu culinary school in San Francisco, and began cooking for both Western and Thai restaurants. She is the creator and host of Pailin's Kitchen , a popular cooking channel on YouTube with over 1.5 million subscribers, which takes an educational approach to Thai cuisine, and the author of Hot Thai Kitchen . Visit her at www.hot-thai-kitchen.com Klappentext Presents one hundred recipes for Thai meals that can easily be made on a weekday, including beef laab, green curry chicken with winter melon, fish sauce wings, minimalist pad Thai, and banana coconut sundaes. Leseprobe Introduction The Two Things I Want After more than 12 years of teaching people all over the world how to cook Thai food, I've had a lot of time to think about what it is that I ultimately want people to take away at the end of my lessons. And I've come to the conclusion that there are two things. First, I want people to experience the Thai flavors that I grew up with. While Thai food at most restaurants outside Thailand is enjoyable, ask any Thai person living abroad and they will all agree that it can be a challenge to find one that really tastes like home. Second, and perhaps more important, I want people to feel that they can cook real Thai food, and that they can do it regularly, on any given night of the week. I've been amazed by the number of emails I've received over the years in which the writer uses the word intimidated to describe how they felt about cooking Thai food before watching my videos. I want to assure you that it's not any harder than any other cuisine, and it's not more complicated. There is a bit of a learning curve if you're new to these ingredients and techniques, but it will all fall into place with a bit of practice. Cooking Thai Food Is Not Hard For many of us, cooking food from an unfamiliar cuisine usually starts out as a project. You take the time to read the recipe, watch a YouTube video or two, make a trip to a specialty grocer or even a few . . . it's a real investment! And it's truly upsetting if, after all that, the recipe fails. And even if it doesn't, the whole process can still feel like a lot of work. This first experience too often leaves people with the wrong impression that this new cuisine is too difficult or time-intensive, and so it gets relegated to the land of weekend projects forever. Few people realize, though, that it has nothing to do with the cuisine itself. Cooking any new cuisine for the first time is going to be a bit of work because there's a lot to deal with that you don't normally have to when cooking your comfort cuisine. You have to get to know the ingredients, source them, and then actually read the recipe word for word because you don't know how to wing it. It's a bit like learning how to ride a bike, and it can seem like you'll never get your feet off the ground. But I can assure you it's not the fault of the cuisine itself, because when I was living in Thailand, I tried to learn Western cooking, and wow . . . what's oregano? What's a potato masher? Canned tomatoespeople can tomatoes? Imagine doing that when you couldn't google any of it. It left me thinking, Man, this farang food is hard! It happens to everyone. But once you try a few dishes, get to know some of the ingredients, and understand some new techniques, it will click. Then next thing you know, you'll have enough ingredients in your pantry to pull off many Thai dishes on a whim, and you'll have the confidence to do it too. Some Thai Dishes Are Complicated, but These Recipes Are Not When most people think of Thai food, they're usually thinking of dishes served in restaurants or by street vendors in Thailand. ...

Autorentext

PAILIN CHONGCHITNANT was born and raised in Thailand. After attending the University of British Columbia, she made her way to Le Cordon Bleu culinary school in San Francisco, and began cooking for both Western and Thai restaurants. She is the creator and host of Pailin's Kitchen, a popular cooking channel on YouTube with over 1.5 million subscribers, which takes an educational approach to Thai cuisine, and the author of Hot Thai Kitchen. Visit her at www.hot-thai-kitchen.com

Klappentext

Presents one hundred recipes for Thai meals that can easily be made on a weekday, including beef laab, green curry chicken with winter melon, fish sauce wings, minimalist pad Thai, and banana coconut sundaes.

Zusammenfassung
100 easy Thai recipes to help you cook sabai all week long from YouTube superstar and bestselling author of Hot Thai Kitchen Pailin Chongchitnant.

*Sabai: The state of being when you're at ease. Comfortable. Relaxed.*
 

Pailin Chongchitnant knows that a busy schedule can make learning new recipes seem intimidating--whether you’re familiar with the cuisine or not. In her second book, Pai will empower you to make Thai food part of your everyday routine, with a compilation of authentic and straightforward recipes, like Beef Laab or Green Curry Chicken with Winter Melon, that are quick to make and delicious to eat. From prepping, to cooking, to eating, the dishes in this book can be done sabai sabai, as the saying goes.

Pai takes you through every recipe with her signature level of detail and warm, encouraging style. And she’s thought of plenty of shortcuts, tips, and tricks to get dinner on the table, no matter how hectic the day has been. There are even QR codes linking to her YouTube videos on tips, techniques, and more to support you every step of the way.

Whatever you’re in the mood for, you’ll find inspiration in Pai’s easy, yet flavorful, creations:

• SNACKABLE APPETIZERS like Fish Sauce Wings or Roti with Yellow Curry Dip
• SNAPPY MAINS like Weeknight Khao Soi or Minimalist Pad Thai;
• SIMPLE YET SATISFYING DESSERTS like Banana Coconut Sundae or Black Beans & Sticky Rice.
  With a full section on Thai pantry staples and common ingredient substitutions, Sabai has everything you need to make your favorite dishes at home. You’ll also love the section on how to compose the perfectly balanced Thai meal, with specific recipe pairings and ideas to make sure you’ve got the sweet, salty, sour, and spicy elements covered. Step into the kitchen, relax, and let your taste buds--and Pai--be your guide.

Leseprobe
**Introduction

The Two Things I Want
** After more than 12 years of teaching people all over the world how to cook Thai food, I’ve had a lot of time to think about what it is that I ultimately want people to take away at the end of my lessons. And I’ve come to the conclusion that there are two things.

First, I want people to experience the Thai flavors that I grew up with. While Thai food at most restaurants outside Thailand is enjoyable, ask any Thai person living abroad and they will all agree that it can be a challenge to find one that really tastes like home.

Second, and perhaps more important, I want people to feel that they can cook real Thai food, and that they can do it regularly, on any given night of the week. I’ve been amazed by the number of emails I’ve received over the years in which the writer uses the word “intimidated” to describe how they felt about cooking Thai food before watching my videos. I want to assure you that it’s not any harder than any other cuisine, and it’s not more complicated. There is a bit of a learning curve if you’re new to these ingredients and techniques, but it will all fall into place with a bit of practice.

Cooking Thai Food Is Not Hard
For many of us, cooking food from an unfamiliar cuisine usually starts out as a project. You take the time to read the recipe, watch a …