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May, 2013:

Modern family

0 Modern familyVietnamese restaurant

Duration : 0:2:37

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Eating the best Pad Thai ever (ผัดไทย) at Chang Chalaad Restaurant in Chiang Mai, Thailand

0 Eating the best Pad Thai ever (ผัดไทย) at Chang Chalaad Restaurant in Chiang Mai, ThailandIn our latest travel video we head over on our bicycles to eat lunch at our favorite Thai Restaurant (Chang Chalaad) for the best Pad Thai ever in Chiang Mai, Thailand. I’ve personally traveled to Thailand close to 10 times in my life (I lost count) and I’ve had Pad Thai in fancy restaurants to served on the streets of Bangkok. The Pad Thai at Chang Chalaad restaurant is honestly the best I’ve ever had hands down. It’s honestly something to do with the sauce which is this wonderful combination of being extra sweet and tangy. I almost choked on the noodles once eating here because I literally was stuffing it down my face faster than I could chew. For those who have never tried this dish, Pad Thai is made with pho noodles and is a stir fry dish that also includes eggs, fish sauce, tamarind juice, red chili pepper, bean sprouts, peanuts and tofu. This wonderful array of ingredients makes it my favorite stir fry in the whole world. If you’d like to tantalize your taste buds consider coming to this restaurant which is located in the northeastern part of the gated city nearby SK House. Our Pad Thai came to 60 Baht each ($2 USD) and it was beyond worth it.

Pad Thai or Phat Thai (Thai: ผัดไทย, RTGS: Phat Thai, ISO p̄hạdịthy, [pʰàt tʰāj], “fried Thai style”; Vietnamese: “Phở Xào”) is a dish of stir-fried pho noodles, a type of rice noodle, with eggs, fish sauce (Thai: น้ำปลา), tamarind juice, red chili pepper, plus any combination of bean sprouts, shrimp, chicken, hot dogs,[1][2] or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments (crushed peanuts, garlic, tomato, chives, pickled turnip, coriander, lime, spicy chili oil, chili powder, vinegar, fish sauce, sugar). It is usually served with scallions and pieces of raw banana flower.

It is listed at number 5 on World’s 50 most delicious foods readers’ poll compiled by CNN Go in 2011.

Pad Thai is of Vietnamese origin,[4][5][6] which uses pho noodles (Bánh Phở in Vietnamese)[7] and Chinese ingredients.[8] In Vietnam, it is called “phở xào” or “bánh phở xào sa tế,” meaning “stir-fried pho,” a popular street food, with sate (garlic, peanuts, and chiles), mung bean sprouts, meat of some sort, scallions, and fish sauce, often served with pickled vegetables. The dish was said to be imported to the ancient Thai capital city of Ayuthaya by Viet traders, and was then altered to reflect the Thai flavor profile and assigned a name reflecting its newly acquired Thai character.[8] The dish was made popular in Thailand by Luang Phibunsongkhram, the prime minister during the late 1930s and 1940s, and renamed to pad Thai as part of his campaign to promote Thai nationalism and centralization, seeking to reduce domestic rice consumption.[9] The Thai economy was heavily dependent on rice exports, and the prime minister hoped to increase the amount for available to export by encouraging Thais to make and sell rice noodles from street carts and in small restaurants.[10] Pad Thai has since become one of Thailand’s national dishes.

This is part of our Travel in Thailand series. We’re making a series of videos showcasing Thai culture, Thai arts, Thai foods, Thai religion and Thai people.

Proudly presented by: http://nomadicsamuel.com , http://smilingfacestravelphotos.com , http://thatbackpacker.com & http://backpacking-travel-blog.com

All photos and video taken by Samuel Jeffery (Nomadic Samuel) and Audrey Bergner (That Backpacker).

This video features music from Kevin Macleod under a creative commons attribution license.

Duration : 0:2:41

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New Fast Food Restaurant in Pyongyang, North Korea

0 New Fast Food Restaurant in Pyongyang, North Korea[방문기] – 은정속에 새 모습 펼친 인민봉사기지 -만수교청량음료점을 찾아서

North Korea (DPRK – Democratic Peoples Republic of Korea)
Nordkorea (DVRK – Demokratische Volksrepublik Korea)
Corea del Nord – Repubblica Democratica Popolare di Corea
Corea del Norte
Corée du Nord
Koreańska Republika Ludowo-Demokratyczna
Корейская Народно-Демократическая Республика
Kuzey Kore
كوريا الشمالية
조선민주주의인민공화국
朝鮮民主主義人民共和國

Duration : 0:11:12

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How to Make Japanese Restaurant Salad Dressing : Different Tastes & Recipes

0 How to Make Japanese Restaurant Salad Dressing : Different Tastes & RecipesSubscribe Now:

http://www.youtube.com/subscription_center?add_user=Cookingguide

Watch More:

http://www.youtube.com/Cookingguide

Japanese restaurant salad dressing needs to be prepared in a very particular way for maximum authenticity. Find out how to make Japanese Restaurant salad dressing with help from a resident chef in this free video clip.

Expert: Doreen Fang
Bio: Doreen Fang was a finalist on The Next Food Network Star.
Filmmaker: Doreen Fang

Series Description: It doesn’t take a lot of work to bring a variety of different tastes and styles into your kitchen. Spice up your life with a number of delicious tastes and recipes with help from a resident chef in this free video series.

Duration : 0:4:5

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Thai-Chinese Restaurant Las Vegas NV delivery take out cater

0 Thai Chinese Restaurant Las Vegas NV delivery take out caterLooking for a great night out? Check out Thai-Chinese Restaurant in Las Vegas, Nevada. They have something for everyone, with healthy options for every palate, delivery, take out. Catering is also available. If you want to kick your night off right, stop by their bar and sample some of their exotic beverages.
Visit us http://www.yellowpages.com/info-7130989/Thai-Chinese-Restaurant?from=youtb

Duration : 0:0:56

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What are the differences between thai fish sauce and vietnamese fish sauce?

To the best of my knowledge, they are both condiments used for cooking foods in southern Asian cuisine(Thai cuisine, Vietnamese cuisine) particularly for curry, soup, and dipping sauce etc. Do thai fish sauce and Vietnamese fish sauce (Nuoc Mam) taste same? Do they taste slightly diffenrent? Which fish sauce tastes more stronger? I see in some Thai Restaurant they use Vietnamese fish sauce for making "Nam Tok" and "Larb".

They are almost the same. They have that fishy smell. The differences are some brands are more salty than the other. Some have stronger and deeper fish flavor taste. Some are well filtered/clear and some have other additives than the other to challenge the preference of individual customers favorite. *

In what ways was the Vietnam War a defining event for an entire generation?

In what ways was the Vietnam War a defining event for an entire generation? How did this war affect the US politically and socially? What have been the lasting legacies?

Please help!!!

For the most part, it was the draft. The ill defined war based on a domino theory, that the whole continent would go Communist if it weren’t stopped there was, as it turned out, incorrect.
It was the first war where we weren’t as a country in danger, where we really didn’t know why our young men were being sent there to die. And it was a very dirty war. We nearly defoliated the country with cancer causing chemicals, it was a guerrilla war where the people who served you in the restaurants in the day, came in and killed you at night, where no one could be trusted even the kids, and no place was safe. And it was the first war where the privates were given the blame for the losses, and the Generals despised their impressed soldiers.

So the first big thing was that we ended the draft. It had some positive and some negative effects, we married much earlier back then so the boys could avoid the draft, and that led to a rash of divorces later on, I think it created a distrust of government that lasts to this day.

How to make soup thick – just like Chinese restaurant soup?

I love chicken and sweet corn soup from the Chinese Restaurant but was wondering how do you make the soup thick and gloppy?

After you finished cooking your soup, still boiling, make a mixture of corn flour and water, mix well. Then our the mixture into the soup and quickly stir. The soup will thicken. The ratio for a thick soup is one level tablespoon of corn flour with 2 tablespoon of water, stir until corn flour dissolved before adding to the boiling soup "

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