Steam Trains in Chiang Mai, Thailand
นอกจากการดูบทความนี้แล้ว คุณยังสามารถดูข้อมูลที่เป็นประโยชน์อื่นๆ อีกมากมายที่เราให้ไว้ที่นี่: ดูเพิ่มเติม
A steam locomotive from Switzerland,one from a Thai sugar mill and one made in Japan by Kawasaki and used on the infamous death railroad on the River Kwai. Now located on three sites in Chiang Mai province. All in one nostalgic video issued for Remembrance Day.To use this video in a commercial player,advertising or in broadcasts,please email Viral Spiral:[email protected]
The Ultimate Thai Chicken Rice Recipe (วิธีทำข้าวมันไก่) \u0026 Street Food Documentary
Are you ready to make this Thai chicken rice recipe (วิธีทำข้าวมันไก่) yourself? Get more details and instructions here: http://wp.me/p4a4F72Dq
Khao man gai (ข้าวมันไก่), is the Thai version of the widely popular Hainanese chicken rice dish, available around Southeast Asia. In Thailand, it’s usually considered a street food dish, and in Bangkok you can’t walk more than a few feet without noticing the next chicken rice street food vendor. There are a couple of parts to any plate of khao man gai (ข้าวมันไก่), boiled chicken, rice cooked with chicken broth, chicken soup, and finally the sauce.
In this Thai street food adventure and chicken rice recipe, I also decided to include an extra part, serving the dish exactly the way you’ll find it when you’re in Thailand. This is not only a recipe, but a full food adventure, from start to finish. So keep watching this video all the way to the end, and join me on this epic food journey for the Thai style of Hainanese chicken rice.
Ok, so the first part of this khao man gai recipe (วิธีทำข้าวมันไก่) is to go to the market or the supermarket and buy yourself some chicken. I just went to the local market, bought 4 chickens and brought them home. I’m not sure exactly how you’ll be able to buy your chickens, but in Thailand I bought them with their heads on and the organs intact. So the first thing I had to do was wash and rinse the chicken, and then take out the organs. You want to be a bit careful, and try to make sure nothing breaks when you’re fishing them out, because that could cause the chicken to get bitter. Anyway, once you’ve done that, just wash out the chicken again, and it’s time to boil the chickens. You want to boil the chicken for probably about 35 45 minutes, my 4 chickens took about 45 minutes. The Hainanese chicken rice recipe usually says to plunge the chickens into ice water after they are finished boiling, but in Thailand, this is usually not the case, and the chickens are usually just left to sit and cool down.
Next part of this street food recipe is the rice. First you need to deep fry a bunch of garlic in either chicken oil or vegetable oil, rinse your uncooked rice, and then put the fried garlic into the rice. Instead of using water to cook the rice, we’ll be using the fresh chicken broth. Then just cook your rice normally in the rice cooker. The Thai version of chicken rice sauce is a little different from the Singapore and Chinese version. It’s heavy on ginger and chilies, and made with fermented soy bean sauce. Take all the ingredients and then just blend them up, bring it to a boil, and your khao man gai sauce is good to go. For the chicken soup, you basically just take the broth, skim off all the oil, and boil it again. You can add in as much salt and pepper to your liking, and then chop up a winter melon or daikon radish, boil it in the soup, and the final step is to toss in a handful of cilantro. These four parts of the khao man gai recipe (วิธีทำข้าวมันไก่) are ready, and the next thing to do is just assemble a Thai street food style plate.
My favorite part is putting it all together and serving it. Take a bowl of rice, put it on a plate, then slice off some chicken and cut it into strips. Then serve the chicken rice with a bowl of soup on the side, and sauce on the side. In this video, I then hung up the chickens on my food cart, and headed over to our friends house to serve them the dish. It was quite a lot of fun, and I thoroughly enjoyed serving khao man gai!
If you check out the full recipe here http://wp.me/p4a4F72Dq I’ve included two versions of it the first is for the exactly proportions and amounts of ingredients that I used in this giant 4 chicken sized recipe. But I also included another recipe (written in the box), where I reduced the ingredients to just 1 chicken so that if you’re not cooking for a whole party, you can still make this recipe for a smaller group. However, if you want to do 4 chickens, I think you should!
Again, for all the directions for the recipes, go here: http://wp.me/p4a4F72Dq
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Thank you very much for watching this khao man gai (Thai chicken rice) street food adventure. Hope you enjoyed it.
CÁ HẤP THÁI CHUA CAY | STEAM FISH THAI STYLE
How to Make Hainanese Chicken Rice 海南雞飯 ( with rice cooker )
How to Make Hainanese Chicken Rice 海南雞飯 ( with rice cooker )
Servings: 23
Ingredients for chicken:
985g 1000g chicken thighs (approx. 4 )
110g onion (1/2 a mediumsized)
2 stalks scallions
3 cloves crushed garlic
6 slices ginger
35g cilantro (optional)
1.5 tsp salt
3 cups water
sesame oil ( for brushing )
Ingredients for rice:
1.5 cups rice
12g dried shallots
olive oil
10g minced ginger
2 clove garlic ( minced )
1.5 2 cups chicken stock
pinch of salt
Ingredients for gingerscallion sauce:
15g minced ginger
1 clove garlic ( minced )
2 stalks scallions
2g salt
2 tsp olive oil
Directions:
1.) Cut cucumbers into slices. Set aside.
2.) Place chopped up onion, 2 stalks green onions, 3 cloves of crushed garlic and cilantro in a pot. Add 3 cups of water. Bring to a rolling boil.
3.) Marinate the chicken thighs with 1.5 tsp of salt.
4.) Add the chicken thighs into the boiling water.
5.) Cover the pot and bring to a rolling boil over high heat. As soon as the water reaches a vigorous boil, reduce the heat to low and cook the chicken, covered, at a very slow boil for 5 minutes.
6.) Then remove the pot from the heat and let it stand, covered, until the chicken is no longer pink in the center, 25 to 35 minutes. (The exact time will depend on the size of the thighs.)
7.) When the chicken is done, remove it from the pot, using tongs or a slotted spoon. (Reserve the chicken stock in the pot for later use.) Put the chicken thighs under cold running water / icedbath to cool.
8.) Debone the chicken thighs. (Save the bones for later use.) Cut the chicken into bitesize chunks. Brush the surface with some sesame oil. Set Aside.
9.) Bring the savedup chicken stock back to a boil. Put the chicken bones back into the stock. Boil on HIGH heat until there’s at least 2 cups of stock left.
10.) Drain the stock. Discard all the bones and ingredients. Set the soup stock aside for later use.
11.) Wash 1.5 cups of rice. Drain well and set aside.
12.) Grate some ginger and 2 cloves of garlic.
13.) In a heated pan, add a little bit of olive oil. Add in the grated ginger and garlic.
14.) Add in the rice and the dried shallots. Stirfry everything until fragrant.
15.) Transfer the rice to a rice cooker. Add 1.5 2 cups of chicken stock. Cook rice.
16.) In the meantime, prepare the gingerscallion sauce.
17.) Grate 15g ginger and 1 clove garlic. Cut up scallions. Put them all in a small dish.
18.) Add 2g salt to the mixture.
19.) Heat up some olive oil.
20.) Pour the heated oil over the ginger,garlic,scallion and salt mixture. Mix well.
21.) Arrange the cucumber slices along the side of the plate of chicken.
22.) Ready to serve !! Enjoy !!! =)
NOTE : If you would like a nice bowl of chicken soup to accompany your chicken rice, you could use 5 cups of water ( instead of 3 ) to make your stock. Boil the stock down until you have at least 4 cups of liquid left ( Please refer to Step 9). Ladle off the top layer of fat/oil, right before you serve the chicken soup. Also, if you’re not a healthconcious freak like I am, you could replace olive oil with chicken fat. =)
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The Special steam train in Thailand
Steam Locomotive Mikado number 953 and Pacific number 850\r
The Special Train No.901 From Bangkok To Ayutthaya\r
on Foundation Day train operations 114 years\r
26 March 2011\r
\r
รถจักรไอน้ำ Mikado หมายเลข 953 และรถจักรไอน้ำ Pacific หมายลข 850\r
ขบวนพิเศษรถจักรไอน้ำนำเที่ยวที่ 901 ต้นทางสถานีกรุงเทพ ปลายทางสถานีอยุธยา\r
เนื่องในวันสถาปนากิจการรถไฟ\r
วันที่ 26 มีนาคม 2554
นอกจากการดูหัวข้อนี้แล้ว คุณยังสามารถเข้าถึงบทวิจารณ์ดีๆ อื่นๆ อีกมากมายได้ที่นี่: ดูบทความเพิ่มเติมในหมวดหมู่Investement
