Latest news with #PailinChongchitnant
Straits Times
4 days ago
- Entertainment
- Straits Times
Beyond tom yum – how to step out of your Thai food comfort zone
Sign up now: Get ST's newsletters delivered to your inbox Popular YouTuber, cookbook author and Thai chef Pailin Chongchitnant at Im Jai by Pun Im, a Thai restaurant in Icon Village. SINGAPORE – If you love Thai food classics such as pad thai, green curry and tom yum soup, well, popular YouTube chef and cookbook author Pailin Chongchitnant thinks you are missing out on a lot. On a visit to Singapore to meet her fans, the 41-year-old Thai-Canadian behind Hot Thai Kitchen says the most popular recipes on her YouTube channel and website ( ) are for classic dishes.
New York Times
02-03-2025
- General
- New York Times
This Chicken Satay Is Superb
Good morning. Naz Deravian brought us a great new recipe for chicken satay (above), adapted from one developed by the Canadian cookbook author and YouTube personality Pailin Chongchitnant. You could make it with marinated steak tips or chunks of pork instead of the chicken. You could make it with firm tofu. Truth be told, you could make it with a box of pink pencil erasers and have a very good meal. The sauce is the thing here. It's rich and creamy with roasted peanuts, coconut milk, red curry paste and tamarind, incredibly spoonable, tempting to eat like soup. And it marries beautifully with the spicy quick-pickled cucumbers known as ajaad. (Naz provides a recipe below the one for the sauce.) Serve those two with whatever protein (or latex-free rubber) you like, and you'll find yourself with another gem in your repertoire, a dish to make monthly at least. Featured Recipe View Recipe → That's Sunday sorted. As for the rest of the week … I was partial to batter-fried shrimp in my shrimp tacos until I discovered Yewande Komolafe's recipe, which calls for marinating the crustaceans — in a mixture of cumin, cayenne, onion powder, garlic, black pepper, a wisp of kosher salt and a tablespoon of oil — before searing them crisp in a skillet. Serve in warm corn tortillas with quick-pickled cabbage and guacamole. Oh, my. Want all of The Times? Subscribe.
