One World Kitchen
Season 2
One World Kitchen is a fresh cooking series unlike any other. The third series explores four exciting global cuisines, including: Cantonese, Greek, Lebanese and Vietnamese. Through modern and traditional recipes, One World Kitchen features different cultures and ultimately shows that, no matter where come from, food is a language we all share.
24 Episodes
- Fresh Pasta - Italian
E1Fresh Pasta - ItalianWhat's more classic Italian cuisine than pasta? Chef and Italian food expert Vanessa Gianfrancesco shows us the secret to making pasta all'uovo (fresh egg pasta) like an Italian. After combining simple ingredients, Vanessa teaches us how to knead pasta dough like a pro, and then uses a pasta machine to create velvety fettucine noodles. Next, Vanessa makes two different heavenly sauces to top her fresh noodles. First up is alfredo sauce, a creamy garlicy concoction that's on everybody's favourite pasta dish list. Then, for a more posh presentation, Vanessa whips up pasta alle vognole, combining her luscious egg noodles with a white wine and clam sauce. Using the same pasta all'uovo, she makes pockets of yummy goodness: after combining delicate roasted squash with breadcrumbs and other ingredients, Vanessa spoons it onto a sheet of pasta dough, and then teaches us how to cut and fold the dough into 'belly button' shapes to make tortelloni. A little buttery sage sauce finishes off this decadent dish. And lastly, you can't have fresh pasta sheets without making lasagna. But, this isn't your normal noodles and sauce - Vanessa creates lasagna bianca, or white lasagna, layering sheets of pasta all'uovo with shredded chicken, veggies, and cheese. Golden chicken stock is poured over top, before going into the oven to bake until bubbling. - Italys love affair with the tomato
E2Italys love affair with the tomatoIn this ode to the tomato, Chef Vanessa Gianfrancesco uses the pomodoro ('apple of gold' in Italian) in everything from starter to dessert. Vanessa makes 'pappa al pomodoro,' a rustic Tuscan soup made from tomatoes and dried bread. She shows us a quick and easy way to take the skin off of the tomato, and the seeds out, so just the juicy red flesh remains. After spicing up the tomato flesh, she adds chunks of bread and rich broth to cook up the perfect hearty starter. Continuing on the tomato theme, Vanessa creates Italy's most famous export: pizza. She shows us the secret to stellar pizza dough from scratch, before loading it up with classic neapolitan toppings - and she tells us where the margherita pizza got its name. Then it's on to hunter-style chicken, or a humble little dish called chicken cacciatore. After roasting the tomatoes and browning the chicken, Vanessa adds braised veggies to this gorgeous stew. And how you can make a tomato dessert? Vanessa shows us it's simple, adding pear tomatoes to a sweet, light custard with blueberries, sour cherry extract, and chocolate for a decadent tomato zabaglione. - Italian Breads
E3Italian BreadsOne cannot live on bread alone, but you sure can try, and Italian chef Vanessa Gianfrancesco is going to show us how. First, she whips up bruschetta, using dried bread with tomatoes, olive oil, herbs and cheese - and lets us in on the key to a better bruschetta. Then, she divulges her grandmother's secret recipe for a variation on bruschetta using seriously stale bread. From there, Vanessa cooks up a batch of cornbread and combines it with delicious fresh veggies for her take on panzanella, also known as bread salad. Moving on from bread, Vanessa introduces us to the best steak around, the Florentine bistecca. The trick is the right cut of meat. Then it's just some olive oil and a few herbs before this flavourful steak is cooked on a searing-hot grill. And, to round out that dish, Vanessa makes some Tuscan bean salad using Tuscany's favourite legume - the cannellini bean. For a light dessert, Vanessa puts together coffee, chocolate, cookies and other yummy things in that winning combo called a tiramisu. - Japanese Comfort Food
E4Japanese Comfort FoodSome days there's nothing better than classic comfort food, and Japanese-German chef, cookbook author, and culinary instructor Hana Etsuko Dethlefsen shows us just what that means for Japanese cuisine. She starts off with Sumo wrestlers' favourite meal: 'sumo stew,' or chanko nabe. To make this chicken hotpot, Hana starts preparing raw ingredients that will be cooked in a delicious broth right at the table, forming meatballs and chopping up veggies. Then, she creates the flavourful broth adding Japanese rice wine and other flavourings. Next it's grill time, as Hana creates chicken and green onion skewers, called negima yakitori. She puts together a sweet sauce of sugar, soy saucce, and other goodness that's brushed onto the skewers to bump the level of this comfort food up a notch. Next up, Hana introduces us to the ultimate Japanese comfort food - meat and potatoes, called nikujaga. Hana has a few tricks up her sleeve to make sure her potatoes are crunchy, not mushy, and she also shows us how to cut meat real thin. After sautéing some onion and frying the meat, Hana adds the potatoes and some veg and cooks it all in a broth. To finish off, Hana fixes up black sesame purin, which is a delightful custard dessert. But, it wouldn't be complete without a sweet syrup to pour over top, and Hana uses matcha green tea to create the perfect syrup. - Popular Japanese Noodles
E6Popular Japanese NoodlesThere are so many different kinds of noodles in Japanese cuisine, and chef and cookbook author Hana Etsuko Dethlefsen introduces us to some of the most popular ones. First, she shows us somen noodles, and then makes a simple dipping sauce for cold somen noodles using classic Japanese ingredients. She then shows us a fun way to soak the noodles in cold water using a slide made of bamboo. Ramen is a dish of near-religious proportions in Japan, but Hana shows us how to make a much simpler summertime dish by using ramen noodles for a cold noodle salad. Veggies, cut ham, imitation crab, and a flavourful sauce are added to these noodles. Hana also shows us the secret to making a thin shredded egg crepe to top it. Ramen noodles are used again for yakisoba, a well-loved dish of fried noodles and sauce with veg and pork belly. Then, it's shirataki noodles for sukiyaki, a one-pot dish where you cook meat and veg in a thick sauce that's fatty and sweet and rich and delicious. - Thai Street Food
E7Thai Street FoodBangkok has probably the most famous street food in the world, and Thai chef and cookbook author Pailin Chongchitnant shows us how to make some of the best dishes. Moo ping, pork skewers, are up first. She mixes up some palm sugar and spices, and blends in some coconut milk and other liquids for a delicious marinade. After marinating the pork, she shows us how to make up the skewers like a street food cook. Then it's onto the BBQ for these guys, followed by a sweet and sour sauce for dipping. And, Pailin couldn't show us street food without including tom yum noodle soup. She mixes broth with ground pork, veggies, and noodles in this classic dish. Not all street food has to be eaten on the street - some of it you can take home for dinner, and Pailin shows us how to make moo pailo, or five-spice pork belly soup next. After searing pork bellies, Pailin carmelizes palm sugar and adds stock. After adding some more flavours and ingredients, she adds in hardboiled eggs and the soup is complete. Pandan coconut custard fondue is another favourite. Condensed milk and eggs are the creaminess of this dish, flavoured by exotic pandan leaves. - Sweet and Sour
E8Sweet and SourSweet and sour are two important flavours in Thai food, and Thai-born chef Pailin Chongchitnant shows us how to get the perfect balance between them. First she makes a glass noodle salad - but it's not what we might think of when we hear the word 'salad.' Thai salads are much meatier, and this one features pork and shrimp. They come together with vermicelli noodles and veggies in a sweet lime chili dressing. Next, Pailin makes an exotic sour curry, and also shows us how to make sour curry paste. This fish curry with shrimp and veg has a secret for getting a really thick and rich sauce. Then it's on to pineapples - a given in a lot of Thai sweet and sour dishes. Pineapple is combined with vinegar and fish sauce and a host of other flavours for a sweet and sour chicken stir fry that's sure to impress. And lastly, Pailin shows us the trick to chopping up a pineapple like a pro. Not only is it beautiful, it also gets rid of all those eyes. Pailin puts together pineapple and lychee in a simple iced syrup for a light, sweet and sour dessert treat. - Northern Cuisine Chiang Mai
E9Northern Cuisine Chiang MaiThailand is a diverse country with different outside influences depending on which countries are nearest the border in each area. So it's no surprise that the Northern Thailand city of Chiang Mai has its own unique cuisine. Thai chef and cookbook author Pailin Chongchitnant takes us on a culinary trip of Chiang Mai, starting with nam prik ong, or red chili pork dip. This spiced dish features chilies, cilantro root, and shrimp paste along with tomatoes and ground pork. Next up, Pailin makes a Chiang Mai favourite: naam phrik laap, or minced pork salad. And of course, Thai salads aren't at all about leafy greens. After toasting an array of different spices, Pailin adds the ground pork to cook. Once it's finished, it's topped off with fried shallots and garlic. Cardamom, cumin, and lemongrass are just some of the flavours of Pailin's next dish, khao soi gai, a kind of chicken noodle soup. She makes a curry paste and fries it up with some sauces before cooking the chicken, and adding coconut milk to make a broth. Noodles go in this dish, but deep-fried noodles also top it. Chiang Mai isn't far from the border Thailand shares with Myanmar - what used to be called Burma - which explains why Burmese-style curry appears in the Thai city. For the last dish, Pailin fries up some galangal, chilies, lemongrass and other ingredients and adds them to beef. A bit of turmeric and curry powder reveal the Burmese influence, as does adding some sauce from a jar of pickled garlic. - Cheese an Argentinian Favourite
E10Cheese an Argentinian FavouriteIt's all about the cheese, as award-winning Argentinian chef Natalia Machado makes Provoleta a la Plancha, or melted provolone cheese on the grill. This is a pre-steak snack that's super popular in Argentina. To add to the melted cheese, Natalia puts together a butternut squash and watercress salad, and even creates a parmesan crisp to top it off. Then it's on to a recipe Argentinians make almost once every month: ricotta gnocci. On the 29th of every month, it's Gnocci Day in Argentina, and Natalia shows us how to make the luscious and tender little parcels of goodness. Next, it's pizza Argentinian style. Which means meat, of course. Natalia teaches us the tricks of how to cut steak thin, tenderize and season it, and cook it on the BBQ. Then it's a matter of loading it up with delicious pizza toppings. Steak-pizza: the best of both worlds. And, there's even cheese for dessert in the form of Tarta de Ricotta, or Argentinian-style cheesecake. Natalia shows us how to make flaky pastry crust before mixing together a creamy filling of ricotta cheese, lemon zest and other ingredients. - Popular Patagonian Dishes
E11Popular Patagonian DishesPatagonia, in southern Argentina, is a unique and rugged land with mountains and lakes and wilderness. Chef Natalia Machado knows that land well, and she's making recipes that come from Patagonia. First up is Patagonia-style empanadas, which have a lamb filling. Lamb is big business in Patagonia, and this filling makes the most of that flavour with honey and smoked paprika. After Natalia fills her empanada dough, she teaches us the secrets to finishing off the edges in traditional styles, before deep-frying these pockets of deliciousness. Next up is Patagonia King Crab Pie. Chunks of egg bread mix with milk and white wine and other ingredients before succulent crab meat is added. Natalia puts the mixture in ramekins before topping with parmesan cheese that will create a golden crust on these little pies. Trucha a la sal is next: fish covered in a thick salt coating. Natalia makes herb-flavoured butter, and puts coins of it into the belly of the fish. Then, she teaches us the trick to making a salt coating, and covers the fish top to bottom. Once it's covered and cooked in the oven, Natalia cracks the salt crust off, revealing a fish steaming with the scent of the herb butter. As a goodbye to our brief culinary visit to Patagonia, Natalia makes Torta Galese, or Patagonian fruit cake. Natalia tells us what Patagonia means to her as she whips up the recipe using dried fruit, nuts and a rich dough. - Corn Argentinas favourite ingredient
E12Corn Argentinas favourite ingredientCorn is a big thing in South America, and in Argentina in particular. Award-winning Argentinian chef Natalia Machado shows us some of the many delicious ways to use corn in recipes, starting off with tamales. Adding a sweet tomato, red pepper, and fried onion concoction to corn kernels freshly cut off the cob, Natalia then wraps the mixture with cheese into a corn husk which goes into a steamer. It's a great dish for making and sharing. Next, Natalia puts together Locro, a corn and squash stew with chunks of chorizo. After preparing the ingredients for the stew and putting it on to simmer, Natalia whips up a spiced oil to drizzle on top. Another favourite Argentinian corn dish is Pollo con crema de choclos, or chicken with fresh corn cream. First, Natalia browns chicken in the oven in a nice broth. Then she makes a buttery garlic corn sauce that she spoons over top of the chicken with potatoes. There's even a corn dish for dessert. Mazamorra is creamy corn pudding made with milk and vanilla. It's extra decadent when Natalia drizzles the finished product with honey. And, for the perfect dessert companion, Natalia teaches us all about mate tea. - Italian dishes that will impress any dinner guest
E13Italian dishes that will impress any dinner guestPolpetti are little Italian meatballs that are popping up on fancy restaurant menus, and Chef Vanessa Gianfrancesco knows just how to make them to perfection. Combined with her delicious four-cheese sauce (quattro formaggi) it's an appetizer that's great for impressing a dinner party, or for a simple dinner for one. Next, she's chopping up a mixture of veggies called a soffrito for an Italian comfort food classic. Pasta e ceci is pasta with chickpeas, and Vanessa has a trick for how to make it unbelievably creamy. And, if that's not cozy enough, Vanessa makes some 'cozze' - that's Italian for mussels. Her stuffed mussels, or cozze ripiene, are bursting with flavour. After steaming the mussels with wine and herbs, Vanessa stuffs them with a mixture of breadcrumbs, parsley, and two kinds of cheese. Lastly, Vanessa turns to some lighter fare with her sweet and succulent salmon alla lavanda e miele - that's salmon with lavender and honey. First, she teaches us how to de-bone the fish so guests aren't picking little pin bones out of their dinner. Next, she pours honey, lemon, white wine, and of course lavender buds, over the salmon before it goes into the oven to cook. - DIY Italian fine dining
E14DIY Italian fine diningWhy order delicate fried zucchini flowers at a posh restaurant when we can make them so easily in our own kitchen? Italian chef Vanessa Gianfrancesco shows us how to prepare these beautiful orange blossoms that bloom briefly in the summer. After prepping them, she mixes up a light batter and dips them in before frying until golden. And, as a second option, she puts together a cheesy filling and stuffs more flowers before battering and frying again. Next, Vanessa shows us another popular and delicious dish we'll never have to order from a restaurant again: spaghetti carbonara. There are so many variations of this beloved noodle dish, but Vanessa knows the secret to the creamy concoction has nothing to do with cream, and everything to do with rich and delicious ingredients. After making the pasta, Vanessa follows up with cosciotto arrosto, or roast lamb. First, she shows us how to prepare the lamb, using herbs to infuse intense flavour into the meat. She gets some herby potatoes ready to accompany the lamb, and both go in a pan with rich broth, and then into the oven. The result is a succulent and simple meal that is sure to impress. And for dessert, Vanessa makes blueberry and nectarine crostata. Crostata is like a pie, and this one has a sweet and flaky crust with a juicy fruit filling. - Sicilian specialties
E15Sicilian specialtiesSicily, at the bottom of Italy's boot, is the biggest island in the Mediterranean, and its cuisine is distinct. One thing it's famous for is arancini, or those tasty little rice balls that are battered and deep-fried. Vanessa shows us just how to make them melt-in-your-mouth delicious, with a cheesy tomato-y filling. Because of Sicily's southwestern location, it has unique North African influences, and next up, Vanessa makes couscous. This is seafood couscous with mussels, calamari and fish - being an island, seafood is one of Sicily's specialties. And, to showcase that specialty even more, Vanessa bakes a white fish, with citrus and fennel. She whips up a garlic-y eggplant dish called caponata on the side. It's also Sicily we have to thank for those crunchy little pastry rolls filled with decadent cream, otherwise known as the delightful cannoli. Vanessa studied with a Sicilian baker to bring us the secrets behind this bundle of goodness. First, she makes the dough and shows us the technique to cooking it so that it's crispy. Then, she mixes together ricotta, icing sugar, chocolate chips and other yummy ingredients for the sweet and creamy filling. It's simple enough to put the two together for an impressive dessert that could be straight from the island itself. - Traditional Japanese Food
E16Traditional Japanese FoodChef and culinary instructor Hana Etsuko Dethlefsen is half Japanese, half German, and she knows a thing or two about Japanese cuisine, including some traditional favourites. One delicious traditional dish is inari zushi, addictive little tofu pockets full of tasty rice, and sometimes other fillings. Hana teaches us the secrets behind forming the delicate tofu pockets, and why the pockets are named after the Shinto god Inari. Then, we learn all about miso seasoning, and it's a glaze competition as Hana cooks tofu and eggplant with two different glazes, made with two different types of miso. Miso is used a lot in Japanese cooking, and next Hana shows us one of her favourite ways to use it, in a fish dish that's 'like fish candy.' Lastly, Hana makes shiratama dango, sweet little dumplings made of glutinous rice flour. After mixing the rice flour with icing sugar, Hana forms the dumplings and boils them. Added to red bean paste, this is a lovely classic dessert. - Japanese food inspired by other cultures
E17Japanese food inspired by other culturesImitation is the sincerest form of flattery, they say, and Japanese-German chef Hana Etsuko Dethlefsen shows us some Japanese cuisine that was inspired by other cultures. First, Hana shows us different kinds of tofu before making Mabo tofu, bean curd and ground pork in a bean and chili sauce. This dish comes originally from China, but the Japanese version is a bit less spicy - but still spicy for Japanese cuisine. Next up, Hana makes banbanji chicken, another Chinese import that's a poached chicken salad with sesame dressing. Sesame seeds are pureed into a paste for the defining flavour of this easy summertime dish. Next, Hana gets to explore her German and Japanese roots with Katsudon, the Japanese version of the German schnitzel, in a rice bowl. Hana uses panko breadcrumbs for these breaded pork cutlets, before cooking them with an egg mixture and sliding them onto a bowl of rice. And, borrowing from the French, Japanese crepes are super popular and impressive-looking. Hana shows us how they do it in Harijuku, whipping up crepe batter, teaching us the tricks of frying it, and then filling them with piped whipped cream, strawberries, and lashings of chocolate goodness. - Ponzu sauce
E18Ponzu sauceLemon, lime, and grapefruit are just some of the common sources of citrus in North American cooking, and in Japanese cuisine there's the yuzu fruit too. Yuzu is like a little grapefruit, and it, combined with other citrus juices, gives Japanese ponzu sauce its tartness and tanginess. Ponzu is used in a lot of Japanese dishes. Chef and cookbook author Hana Etsuko Deflethsen shows us how to make ponzu sauce, and then uses it in tuna and avocado ceviche. Next, Hana shows us how ponzu is used with shabu-shabu, a fun-to-say hotpot where you and your guests cook your dinner right at the table. Hana preps all the meat and veg to be cooked, and then makes the broth that they'll be cooked in. She shows us how to cook the ingredients one by one in the broth, and then dips them in a little dipping bowl of ponzu sauce for added flavour. And, even the Japanese wagyu steak of legendary proportions can benefit from a little ponzu. Hana shows us how to brush the beef with ponzu sauce before grilling, and then she whips up a salad with ponzu dressing on the side. Lastly, not strictly ponzu but still on the citrus theme, Hana creates an indulgent strawberry-citrus shortcake. Light and airy and sweet, this is the perfect after-dinner treat. - Eggs
E19EggsGreen beans ranch-style is on the menu as Argentinian chef Natalia Machado shows us how to make this delicious dish of green beans and eggs. Natalia starts by preparing the green beans with some flavouring, and then makes a spiced sauce to go over them. Both beans and sauce are added to a casserole dish, and then she makes small indentations in the layer that will hold an egg that will poach as the dish is cooked in the oven. Natalia then uses eggs in a tarta de zapallito, or zucchini quiche. She starts by making a pastry crust and then fills it with zucchini, onions, leeks, cheese and eggs. Another layer of pastry goes on top, and when it comes out of the oven this tarta is creamy and gooey and steaming with flavour. Next up, Natalia makes matambre relleno, or stuffed beef flank. Onto a very thin piece of steak, Natalia adds ingredients like herbs, carrots, bacon, and hard-boiled eggs. The steak is then rolled up and grilled. Slicing it afterwards reveals the tasty-looking layers of fillings. For dessert, eggs take centre stage again as Natalia whips up a flan mixto: vanilla custard with dulce de leche. - Three course Argentinian meal
E20Three course Argentinian mealAward-winning Argentinian chef Natalia Machado has a personal connection to ensalada de palmitos y camarones, or palm heart and shrimp salad. She explains all as she prepares the shrimp, palm hearts, and avocados before mixing up the perfect accompanying dressing. Next, Natalia makes carbonada criolla, or beef stew, with pumpkins, sweet potatoes, and peaches. After adding some spices and cooking up the stew, Natalia ladles it into a cleaned-out pumpkin to up the wow-factor on this presentation. After that, it's asado al horno, or roast pork. Natalia marinates some pork spare ribs, teaching us the secrets to making them tender and juicy and fall-off-the-bone delicious. And, for a finale, Natalia makes helado de dulche de leche, also known as dulce de leche ice cream. Argentinians can't get enough of their dulce de leche, and this creamy sweet dessert is so addictive. Natalia tells us that the ice cream in Argentina is super popular, and it's easy to see why. - Addictive Argentinian food
E21Addictive Argentinian foodArgentinian-born chef Natalia Machado showcases her award-winning skills, teaching us how to prepare a squid for a grilled calamari salad. After mixing together some spiced salad fixings, Natalia puts avocado on the grill, and then the calamari for some nice charring. Then, while the grill's still hot, Natalia teaches us the tricks to making pizza a la parilla - that's grilled pizza. You won't want to make pizza any other way, as Natalia shows us how to make perfect pizza dough, before prepping ingredients and then teaching us just how to grill a pizza so it's the right amount of cooked: crispy, thin, and covered in melted cheese. Next, Natalia chops up some lamb shoulder, getting ready for lamb ravioli. After adding spices, Natalia browns the lamb in red wine and port, and reduces the sauce. She spoons the mixture onto fresh pasta sheets and cuts them into squares, and then puts them in a pot to boil. A little bit of the sauce and some shaved parmesan is the perfect ending to this dish. And lastly, Natalia reveals the secrets to the best cookie you'll ever eat: the alfajores. What is basically two sugar cookies sandwiched with sweet and sticky dulce de leche is about as indulgent a dessert as you can get. - Red curry from scratch
E22Red curry from scratchYou can easily buy a little jar of red curry paste at most grocery stores, but Thai cookbook author and chef Pailin Chongchitnant will show you how to make it at home from scratch. She gives us a quick lesson in chilies before showing all the classic ingredients that go into a really good red curry paste. Then she uses that paste in a quick and simple meal of red curry chicken. Next, Pailin makes an unusual dish of haw mok, also known as red curry fish custard. Fish custard? Yep. It's delicious. Savoury, creamy, soft and sweet, it's a fun and impressive dish. Red curry chicken and long beans is next, called pad prik king in Thai. This curry is interesting because it doesn't use coconut milk, so it's a bit drier than other curries. After Pailin whips up this dish, she adds a spoonful of rice, and then an accompaniment that's unusual but delicious: a fried egg. Red curry duck is up next, and Pailin teaches us how to chop up duck. Nothing goes with red curry like duck does, and this dish also features fragrant pineapple and lychee. Pailin tells us she and her dad worked to perfect this dish, and she thinks they got it right. - Grilled Thai dishes
E23Grilled Thai dishesSurprisingly, Thais don't grill much at home, although they love to buy grilled food from street vendors. Thai chef Pailin Chongchitnant shows us how to grill up some delicious dishes, starting with yam makhaua yao, or grilled eggplant salad. The trick here is to char the eggplant on the grill, and peel the skin off later. Pailin tells us about dried shrimp as she makes a dressing for the salad. To top it off, Pailin adds chopped up hardboiled eggs and other ingredients. Next, Pailin makes neua yang, or grilled steak, and a dipping sauce to go with it. A sweet, tart, salty marinade is just the thing for this piece of beef, as Pailin teaches us how to give the steak a massage. And, while the steak is marinating, Pailin makes a delicious dipping sauce using toasted rice powder, fish sauce, lime juice, and other flavours. The steak is then ready to grill, and Pailin shows us how to get nice grill marks on the meat. Pailin also shows us how to use this beef two ways as we've got our dipping sauce, but we can also cut the meat up and add it to a bowl of dressing for a waterfall salad. Mint leaves and sesame seeds give this dressing freshness and crunch. And lastly, Pailin makes aeb plaa, or fish cooked in banana leaf. After chopping fish into chunks, Pailin makes a curry paste and adds it to the fish. Then she shows us how to make a package of fish curry goodness by wrapping the fish curry in banana leaves. These parcels go right on the grill, and make a fun presentation for dinner. - Thai food inspired by other cultures
E24Thai food inspired by other culturesThai cuisine has given a lot to the world, and it takes back as well. Thai chef Pailin Chongchitnant shows us some Thai dishes that were inspired by food from other cultures, starting with Chinese steamed dumplings called khanom jeeb, or shumai. This is shrimp and ground pork in a garlic-ginger paste with a raft of other delicious flavours, all stuffed in wonton wrappers and cooked in a steamer. Next, Pailin makes chicken biryani, Thai style. It's called kao mok gai, and this dish uses yogurt and Indian spices with some classic Thai spices as well. Massaman curry has been in Thailand for eons, but it was originally inspired by a Persian dish. This super popular curry uses a particular curry paste you can often buy in the grocery store, mixed with coconut milk and sweet potato. You can really use any kind of meat you want, but Pailin uses chopped up lamb in this thick and rich curry. She adds roasted peanuts at the end for extra crunch. And lastly, Pailin shows us how to make tart khai, delectable little custard tarts inspired by the famous Portuguese ones. After teaching us the secret to the ideal Portuguese tart crust, Pailin makes her version of the lovely custard tart using coconut and vanilla. Perfection.
