The Culinary Institute of America

Videos from The Culinary Institute of America
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Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

  1. FEB 2 · VIDEO

    Thai Eggplant Relish: Nam Prik Makheau

    Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. Bo Songvisava feels this Nam Prik Makheau, or eggplant relish, best represents Thailand because every region of the country has its own special version. The relish is intensely pungent and usually enjoyed with vegetables and rice. This dish also showcases the incredible diversity of Thai eggplant varieties! Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

    13 min

  2. FEB 1 · VIDEO

    Gaeng Som: Thai Sour Curry with Fish

    Gaeng som, or Thai sour curry with fish is a water-based, sour and spicy Thai curry, often described as a soup, typically featuring seafood and vegetables. It's known for its distinct sourness from tamarind, and incorporates fish, Thai morning glory, pumpkin, and sliced omelet. This type of curry uses broth rather than coconut milk as the base. Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

    14 min

  3. JAN 31 · VIDEO

    Bo Songvisava and Dylan Jones Talk about Plant-Forward Thai Cooking

    Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. They talk about the importance of working with sustainable produce and the deeply rooted traditions of plant-forward cooking in Thai cuisine. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

    7 min

  4. JAN 30 · VIDEO

    Banana Blossom Salad with Roasted Peanuts

    Banana blossoms don't taste like bananas. They have a mild, slightly sweet, and sometimes nutty flavor, and can be eaten raw or cooked. Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how to make a Thai banana blossom salad topped with chopped peanuts and shredded coconut. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

    6 min

  5. JAN 29 · VIDEO

    Thai Peanut Sauce

    Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how to make a classic satay sauce. Spicy, sweet, rich, and creamy, Thai peanut sauce can be enjoyed with satay, noodles, or as a dipping sauce for fried tofu skins, like Chef Ian shows us here. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

    5 min

  6. JAN 28 · VIDEO

    Nam Makua: Thai Eggplant Relish

    Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand shows us how he makes nam makua, which means eggplant relish or dip. This northern Thai dish is made by pounding grilled eggplant, shallots, and chilies in a mortar and pestle along with some palm sugar and fish sauce. The relish is served with fried tofu skins, tapioca crackers, and cucumbers for dipping. Thai relishes, known as nam prik, are typically eaten as a side dish with steamed rice, or as a topping for grilled meats or vegetables. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

    5 min

  7. JAN 27 · VIDEO

    Panang Curry with Peanuts and Tofu

    Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how he makes panang curry with fried tofu. The addition of ground cumin, coriander and peanuts differentiate panang curry from red curry. Chef Ian shows the key technique of maximizing the panang curry flavor by cooking the curry paste in the coconut milk until it splits. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

    10 min

  8. JAN 26 · VIDEO

    Massaman Curry with Chicken and Peanuts

    Massaman curry is a fusion dish, incorporating influences from Thai, Indian, and Malaysian cuisines. Chef Ian Kittichai is the owner of Khum Hom Thai restaurant in the Mövenpick BDMS Wellness Resort Bangkok. Here he prepares Massaman curry with chicken, potatoes and peanuts. Chef Ian explains the importance splitting the coconut milk in order to bring out the flavor of the curry paste. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

    7 min
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About

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

Information

  • Creator
    Videos from The Culinary Institute of America
  • Years Active
    2007 - 2026
  • Episodes
    500
  • Rating
    Clean
  • Copyright
    Copyright © 2022. All rights reserved.
  • Show Website
    The Culinary Institute of America