Halal Thai Street Food in Bangkok – AMAZING THAI CURRY and ROTI Food Tour! | gaggan

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Halal Thai Street Food in Bangkok – AMAZING THAI CURRY and ROTI Food Tour!

นอกจากการดูบทความนี้แล้ว คุณยังสามารถดูข้อมูลที่เป็นประโยชน์อื่นๆ อีกมากมายที่เราให้ไว้ที่นี่: ดูความรู้เพิ่มเติมที่นี่

The fish curry was my favorite dish of this Halal Thai street food tour!
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The area around Haroon Mosque (มัสยิดฮารูณ), in the Charoen Krung area of Bangkok, is a great place to find Halal Thai street food (food cooked permissible with Muslim / Islamic traditions). In this video I’m taking you on a Halal Thai street food in Bangkok we’re going to eat some amazing roti roti breakfast, and some of my personal favorite curry gaeng gari (แกงกะหรี่).
Roti Mataba Khun Mai (โรตีมะตะบะ คุณใหม่) This is the first place we stopped for breakfast to eat Thai Muslim style roti. Ying and I split a sweet roti, and a couple of mataba gai (มะตะบะไก่), chicken stuffed roti. Both were excellent, and made hot and fresh right in front of us.
Total price 175 THB ($5.35)
Khao mok (ข้าวหมก) is Thai biryani, and this was actually more of a Burmese style. It rolled down the alley right where we were eating the mataba, and we had to try it. As we were ordering though, the family that lives in the house there in the gate, had watched our videos and invited us into their house to eat this was completely random and unplanned. The family was extremely nice, and we ate the biryani in their home, and also tried a few of their extra dishes.
Price 90 THB ($2.75) per plate
Gaeng gari (แกงกะหรี่) This is probably my favorite dish of this entire Halal Bangkok Thai street food tour. Gaeng gari (แกงกะหรี่) of this style is typically a Muslim version of this amazing curry. It’s packed with spice, and what I love most about it are the curry leaves that give the curry its unique and strong flavor.
Total price 110 THB ($3.36)
Gaeng Hindu (แกงฮินดู) There’s a curry street food stall as you enter Haroon Mosque (มัสยิดฮารูณ) that you don’t want to miss. They have a curry that they called “Gaeng Hindu (แกงฮินดู)” or an Indian style curry. It looked like Thai massaman curry, but it didn’t taste at all like massaman curry. This curry was amazing, packed full of spicy, and not sweet at all like massaman. It’s a curry you don’t want to miss.
She wouldn’t allow us to pay. Thank you for the food!
Khanom soyi (ขนมโซยี) This is the original version of this Thai Muslim dessert pudding. It was interesting, not my favorite.
Price 20 THB ($0.61)
Kuay teow bok (ก๋วยเตี๋ยวบก) This is a Thai street food dish you won’t find often, it included wide rice noodles and herbs, with shrimp, chicken, and peanuts, with a sweet chili sauce. The sauce was too sweet for me, but I liked the freshness of the dish.
Price 40 THB ($1.22)
Khanom buang (ขนมเบื้อง) Finally to end this Thai street food Halal tour, we ate khanom buang (ขนมเบื้อง). Most of the ingredients are vegetables and it’s really a refreshing and light mixture that all goes into it. It was a great way to end this food tour, and I was stuffed at the end.
Price 40 THB ($1.22)
You’ll find Halal Thai street food around the Haroon Mosque (มัสยิดฮารูณ), especially on Friday from about 10 am 2 pm.
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Halal Thai Street Food in Bangkok - AMAZING THAI CURRY and ROTI Food Tour!


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How to make LIQUID SPHERES | Easy Molecular Gastronomy

Learning the reverse spherification process is the fundamental step in advancing your culinary skills towards the molecular gastronomy.
In reality making liquid spheres is quite easy, as long as you follow precise measurements.
In this video, I show 3 examples of the reverse spherification. I make spheres with 2 relatively thick substances and 1 thinner substance.
Watch the video until the end to learn how to make Kefir spheres, you can use the same method to make Sour Cream or Yogurt spheres. Please note, that these liquids already have quite a bit of calcium inside, so you might need less Calcium Lactate for them (at least 2% in total).
I also show how to make tomato spheres, from the tomato juice. You can use the same method to make fruit spheres or fruit caviar / pearls (just use the squeeze bottle for that).
And finally, I show how to make wine spheres, using the frozen reverse spherification method. You can use this culinary technique to make cool cocktail pods from any alcohol, or any thin liquid actually.
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Ingredients for the liquid spheres:
6 g Calcium Lactate (3% of the \”spherified\” liquid volume)
200 g Any Liquid that you wish to enclose into spheres (e.g. Kefir / Tomato juice / Wine)
5 g Sodium Alginate (0.5% of the Water volume)
1 L Water
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Important TIPS to remember:
1) Make sure that you do not mix up Calcium Lactate with Sodium Alginate. Use Sodium Alginate for Water and Calcium Lactate for the \”spherified\” liquid, and not the other way around.
that happened to me before… not the best idea…
2) Do take time to rest the \”spherified\” liquid and avoid the air bubbles (if any left) when making spheres.
Do also rest the mixed alcohol, before freezing it. Otherwise, air bubbles would be trapped inside the frozen spheres / pods.
3) Use precise measurements.
4) Use Calcium Lactate and not Calcium Chloride. Both will work for the technical and visual part, but Calcium Chloride spheres will not taste great in comparison to Calcium Lactate spheres.
| How to make LIQUID SPHERES | Easy Molecular Gastronomy |
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How to make LIQUID SPHERES | Easy Molecular Gastronomy

A cena da GAGGAN ANAND, ristorante due stelle Michelin a BANGKOK – Ep. 26

Ecco finalmente il video dell’esperienza più divertente e pazza che abbiamo mai fatto in un ristorante stellato.
Nell’estate del 2019 abbiamo avuto la fortuna di riuscire a prenotare un tavolo in quello che è stato definito dalla classifica \”50 best restaurants\” il migliore ristorante di Asia del 2018, insignito di due stelle Michelin, guidato dal vulcanico chef indiano Gaggan Anand: in questo video vi mostriamo l’incredibile e surreale cena che ci è stata servita.
cosamangiamooggi ristorantestellato foodblogger
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A cena da GAGGAN ANAND, ristorante due stelle Michelin a BANGKOK - Ep. 26

The Story of Gaggan Anand

An interview with Asia’s culinary master, who has retained No.1 in Asia’s 50 Best Restaurants for four years in a row (20142018).
Ramzy AbdulMajeed – Founder \u0026 Managing Director, Whissle Hospitality Group
In conversation with:
Gaggan Anand – Internationally Acclaimed Chef (2), Rebel \u0026 Rockstar

The Story of Gaggan Anand

นอกจากการดูหัวข้อนี้แล้ว คุณยังสามารถเข้าถึงบทวิจารณ์ดีๆ อื่นๆ อีกมากมายได้ที่นี่: ดูวิธีอื่นๆWiki

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