hi guys and welcome to French guy
cooking guess what what this is my entry
for Jamie Oliver and Uncle Ben search
for food tube star today we think
outside the box and this is the daily
show gonna make a gorgeous French boost
to was a huge Thai twist and a zingy
salad in less than 30 minutes
mandatory rice in France bread was the
traditional garnish service not this
time we will use the most brilliant food
in manners ever invented to deepen the
sauce
magic sticky rice why magic how do we do
that so quickly
30 minutes Paris Bangkok chili first the
marinade a tablespoon tomato puree half
bottle of red wine use wine was bodied
now the Asian twist juice of half a lime
and it says a tablespoon honey a
tablespoon oil a thumb of ginger grated
a random chilli finely chopped a garlic
clove crushed bash a lemongrass and make
a knot much easier to deal with bash a
tablespoon of coriander seeds a teaspoon
ground pepper now the meat we should be
using cuts of beef like shin or shank
but it will take at least 3 hours to
cook it instead we will use so low you
just want a tender steak that cook fast
cut the meat into rod-shaped pieces and
add them to the marinade let it rest for
15 minutes while cooking the rice I used
to make sticky rice in 3 hours
with soaking and steaming but I finally
have a magic solution and this includes
a microwave the sticky rice just comes
perfect every time in under 15 minutes a
cup of sticky rice easily found in Asian
supermarkets mr. rice until water comes
clear
finally add water one finger about the
rise of
a good knob of butter and a peg on top
place it at full whack for seven minutes
gently stir the rice from bottom to top
again four minutes last three minutes
the sticky rice is ready and smuts
battery cover it up to keep it moist
back to the marinade strain the meat in
kitchen paper then season it with salt
and pepper the most important is to use
the same pan from start to finish
why to mix the flavors all goes in a hot
pan from the knees on both sides for one
minute set it aside and remove the pan
from the heat now let’s prepare the base
over stew
I’m out take the time to look at the
ingredients look at the shine look at
the shades look at the purple Chuck one
onion and one carrot on medium heat add
a handful of bacon bits and gently
scrape the bottom of the pan for two
minutes then add the onion and the
carrot and stir for two more minutes
finally add a handful of house mushroom
pour the marinade through a strainer
keep the lemongrass knob at a glass of
beef stock a tablespoon of flour and a
good pinch of salt cook it for ten
minutes on medium high the idea is to
reduce the liquid to a silky and rich
soul stirring constantly
if the sauce burns then taste bad and
the people won’t be happy then life will
suck in the meantime let’s make a quick
celery some feelings of cucumber chopped
salad leaves and a few soybean sprouts a
simple sauce 1 tablespoon honey 2
tablespoons soy sauce 3 of line and 4 of
oil a bit of garlic a bit of ginger and
the sauce is ready add fresh herbs like
Thai basil chives coriander mint the
zingy salad is here for balance let’s
call it a fresh counter power after 10
minutes the stew is ready simply cut the
meat into small pieces and let them cook
off the heat
the final touch is adding our fresh
herbs
and find chili strips this is the best
of both world tradition and comfort from
France and fragrance and kick from
Thailand if you do it with your heart
then the person you cook for will love
it they will be cool then life won’t
suck no more have found comment like and
don’t forget to subscribe for the next
video bye if you love it and you want to
vote for it then thumbs up like it
so get liking get watching and let’s see
what happens
cooking guess what what this is my entry
for Jamie Oliver and Uncle Ben search
for food tube star today we think
outside the box and this is the daily
show gonna make a gorgeous French boost
to was a huge Thai twist and a zingy
salad in less than 30 minutes
mandatory rice in France bread was the
traditional garnish service not this
time we will use the most brilliant food
in manners ever invented to deepen the
sauce
magic sticky rice why magic how do we do
that so quickly
30 minutes Paris Bangkok chili first the
marinade a tablespoon tomato puree half
bottle of red wine use wine was bodied
now the Asian twist juice of half a lime
and it says a tablespoon honey a
tablespoon oil a thumb of ginger grated
a random chilli finely chopped a garlic
clove crushed bash a lemongrass and make
a knot much easier to deal with bash a
tablespoon of coriander seeds a teaspoon
ground pepper now the meat we should be
using cuts of beef like shin or shank
but it will take at least 3 hours to
cook it instead we will use so low you
just want a tender steak that cook fast
cut the meat into rod-shaped pieces and
add them to the marinade let it rest for
15 minutes while cooking the rice I used
to make sticky rice in 3 hours
with soaking and steaming but I finally
have a magic solution and this includes
a microwave the sticky rice just comes
perfect every time in under 15 minutes a
cup of sticky rice easily found in Asian
supermarkets mr. rice until water comes
clear
finally add water one finger about the
rise of
a good knob of butter and a peg on top
place it at full whack for seven minutes
gently stir the rice from bottom to top
again four minutes last three minutes
the sticky rice is ready and smuts
battery cover it up to keep it moist
back to the marinade strain the meat in
kitchen paper then season it with salt
and pepper the most important is to use
the same pan from start to finish
why to mix the flavors all goes in a hot
pan from the knees on both sides for one
minute set it aside and remove the pan
from the heat now let’s prepare the base
over stew
I’m out take the time to look at the
ingredients look at the shine look at
the shades look at the purple Chuck one
onion and one carrot on medium heat add
a handful of bacon bits and gently
scrape the bottom of the pan for two
minutes then add the onion and the
carrot and stir for two more minutes
finally add a handful of house mushroom
pour the marinade through a strainer
keep the lemongrass knob at a glass of
beef stock a tablespoon of flour and a
good pinch of salt cook it for ten
minutes on medium high the idea is to
reduce the liquid to a silky and rich
soul stirring constantly
if the sauce burns then taste bad and
the people won’t be happy then life will
suck in the meantime let’s make a quick
celery some feelings of cucumber chopped
salad leaves and a few soybean sprouts a
simple sauce 1 tablespoon honey 2
tablespoons soy sauce 3 of line and 4 of
oil a bit of garlic a bit of ginger and
the sauce is ready add fresh herbs like
Thai basil chives coriander mint the
zingy salad is here for balance let’s
call it a fresh counter power after 10
minutes the stew is ready simply cut the
meat into small pieces and let them cook
off the heat
the final touch is adding our fresh
herbs
and find chili strips this is the best
of both world tradition and comfort from
France and fragrance and kick from
Thailand if you do it with your heart
then the person you cook for will love
it they will be cool then life won’t
suck no more have found comment like and
don’t forget to subscribe for the next
video bye if you love it and you want to
vote for it then thumbs up like it
so get liking get watching and let’s see
what happens
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