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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
1050 Episodes
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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
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
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
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
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
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
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
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
Khao kluk kapi is a popular Thai fried rice dish seasoned with umami-packed shrimp paste and then served with a variety of sides and toppings, including sliced green mango, Thai chiles, green beans, and a fried egg. The dish is known for its combination of salty, sweet, sour, and spicy elements. Chef Ian Kittichai is the owner of Khum Hom Thai restaurant in the Mövenpick BDMS Wellness Resort Bangkok.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia
Chef Benz Mahasuk is the head chef of Khum Hom Thai restaurant by Chef Ian Kittichai in the Mövenpick BDMS Wellness Resort in Bangkok. Here he shows us how to make a popular soup, Tom Kati Bai Liang Goong. Tom Kati Bai Liang Goong is a creamy coconut milk soup with shrimp and “bai liang” or malindjo leaves, which are similar to spinach. The soup’s milder flavor cool your palate, and make it a great companion to the fierier Thai dishes served with it.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia
Chef Ann Pavita Sae-Chao is the Executive chef of Khum Hom Thai restaurant by Chef Ian Kittichai in the Mövenpick BDMS Wellness Resort Bangkok. Here she prepares yellow curry with mushrooms or gang kua hed kareng. Gang kua is a type of curry paste from southern Thailand.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia
Chef Ian Kittichai gives us a tour of Or Tor Kor Market in Bangkok, known for its produce, prepared foods, and seafood. CNN named Or Tor Kor Market as one of the top 10 best fresh markets in the world in 2017. On this market tour, Chef Ian shows us some of his favorite snacks, and some of Thailand’s lesser known fruits and vegetables.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia
Chef Ian Kittichai is the owner of Khum Hom Thai restaurant in the Mövenpick BDMS Wellness Resort Bangkok. He talks about his childhood memories of selling produce at the market in Bangkok, as well as having plant-based menus available at each of his restaurants.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia
Chef Luke Nguyen, restaurateur, author and television show host, shows us his creative Vegetarian “pork belly” salad. He makes a batter from tapioca starch, rice flour, and coconut milk layered with tofu and baguette. This is steamed then flash fried to create a finished product with an uncanny resemblance to pork belly. He serves the pork belly in a pomelo and herb salad.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia
Inspired by the street food of Vietnam, banh khot are mini savory pancakes, typically made from a batter of rice flour, cornstarch, turmeric, and coconut milk. While these are usually topped with shrimp, these plant-based banh khot are topped with mushrooms. Chef Mai Pham from Lemon Grass Restaurant is joined by Chef Luke Nguyen, restaurateur, author and television show host, to show us how to make this dish.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia
Chef Luke Nguyen is a restaurateur, author, and television show host on multiple series, including Luke Nguyen's Vietnam and Master Chef Australia. He talks to Chef Mai Pham of Lemon Grass Restaurant about cooking creative plant-forward dishes at his restaurant Vietnam House in Ho Chi Minh City.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia
Phillipe Le Bourhis is general manager at Hotel des Arts Saigon, MGallery Hotel, in Hồ Chí Minh, Vietnam and talks about his hospitality philosophy and serving sustainable meals to his international guests. The hotel includes two restaurants – the Saigon Kitchen, which serves buffet-style dining, and the Albion, which serves modern British cuisine.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia
Goi buoi, or Vietnamese pomelo salad, is a refreshing blend of juicy pomelo, mint, chili, crunchy fried shallots and toasted peanuts. Pomelos are the largest member of the citrus fruit family, and a Southeast Asian cousin of the grapefruit. Executive Chef Benoit Leloup and Junior Sous Chef, Hoang Long from Hotel des Arts Saigon show Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA how they make this delicious salad.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia
These vegetarian gỏi cuốn or fresh Vietnamese spring rolls contain rice vermicelli noodles, mushrooms, herbs and vegetables in a rice paper wrapper. They are served with a peanut dipping sauce. Executive Chef Benoit Leloup and Junior Sous Chef, Hoang Long from Hotel des Arts Saigon show Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA how they make this delicious appetizer.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia
This Vietnamese vegetable curry is made with coconut milk, red curry paste, lemongrass, fried tofu, and eggplant. The curry’s toppings include peanuts, fried shallots, shaved raw onions, fresh herbs and a rice cracker. Executive Chef Benoit Leloup and Junior Sous Chef Hoang Long from Hotel des Arts Saigon are joined by Mai Pham from Lemon Grass Restaurant to give us a lesson in Vietnamese curry from The Albion restaurant kitchen at MGallery Hotel in Hồ Chí Minh in Vietnam.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia
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I like the information and the classroom style way that it is presented in this video podcast. It's high quality and very attractive to look at. The length of the podcasts are decent too. Most are not over 10 minutes, so if you have a few minutes to kill this is a great way to do it.
if you wanna learn how 2 cook, then definitely watch these podcasts.
This is the best cooking podcast. (And I am not a CIA graduate!) I wish these folks ran Food Network. This podcast is not about personalities -- thank God -- it's about the food and how to cook it.