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Top Chef Thailand Season 2
ทุกวันอาทิตย์ เวลา 18:20 น.
เริ่ม 7 ตุลาคมนี้
ทางช่อง one31

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It’s Ramadhan feasting season! Name the dish demonstrated by our chef in this cooking video and WIN Buffet Dinner at SPOON in G Hotel Kelawai up to 10 persons that worth RM1,050. Explain why the name is chosen in English or Bahasa Malaysia, not more than 20 words. Be as creative as you can, relatable to Ramadhan, Raya, G Hotel or something close to your heart. The name of dish chosen as the Grand Prize winner will be featured in our lineup of Hari Raya buffet on 15 and 16 June 2018.

How to win:
Comment your answer below, like and share the contest to your timeline and hashtag #RamadhanInG, #ghotelgurney, #ghotelkelawai and #Stylishly_G.
The contest starts 30 May 2018 and ends at 12 midnight on 11 June 2018. Top 3 participants with the best names and explanations who fulfil all the criteria will be announced on 13 June 2018.

For more contest info: http://bit.ly/2LHGOUP

Hello friends! Today we're going to share with you how to make a classic and super delicious French pumpkin soup(soupe à la citrouille), and the recipe is from Michelin star chef Thomas Keller.

No matter how you call it pumpkin soup or squash soup, pumpkin soup is always classic. It’s my family favorite, and it’s something that never gets old. Also it's healthy, creamy, and keeps you cozy. You can use various squashes to make this soup, like butternut squash or kabocha squash. This soup is indeed delicious, perfect for a cold day, and it’s also a beautiful dish to serve on a holiday.

We strongly recommend you try this recipe if you love pumpkin soup, once cooked, served with crispy bacon, croutons or our favo “crème fraîche and nutmeg”. Hope you like this video. :)

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/jV0PYkB9mA4
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How to make pumpkin soup / squash soup
pumpkin soup Recipe

☞ Serves: 2-3

✎ Ingredients
kabocha squash 3, diced 180g, rostered 120g
olive oil 20ml
2 springs sage
celery 15g
carrots 30g
shallots 20g
onions 30g
garlic cloves, smashed
honey 15ml
vegetable stock 600ml, more if needed
bouquet garni 1 spring, about Italian parsley, thyme and bay leave
salt Q.S
ground black pepper Q.S
📍 French vegetable Broth：you can check our Mushroom soup video ( https://youtu.be/f-AMOarrAGY ) , don't need to add mushroom stems, all you need are a medium size carrot, half onion, a stick of  celery and 5-6 black pepper corn, you also need  a bundle of Bouquet Garni, includes bay leaf, thyme and parsley.

✎ Instructions
1. Slice the carrot, shallot, celery and onion, peel and smash the garlic.
2. Slice the squash in half lengthwise. Then scoop out and discard the seeds of squash. Keep two half squash for use later. Carefully peel away the skin from the squash until you reach the orange flesh. Dice the flesh into small cubes.
3. Preheat the oven to 170°C, line a foil on the baking tray. Brush each half inside and out with olive oil, and sprinkle the cavities with salt and pepper, then put a sprig of sage into each. Place cut side down on the baking sheet, bake for 44-45 minutes or until tender. The baking time depends on the size of squash.
4. Remove the roasted squash from the oven and let cool, then scoop out the flesh and set aside.
5. Pour the remaining olive oil in a stockpot over medium high heat, add celery, carrots, onions and shallots, fry for 3-5 minutes or until tender.
6. Add diced squash and smashed garlic, season with salt and black pepper, reduce the heat to medium low to keep the squash and garlic from coloring, stir for 2 minutes.
7. Add honey and keep stirring for 2 minutes, then pour the broth and bouquet garni, bring to a simmer and cook for 10 minutes or until the squash is tender.
8. Add the roasted squash and simmer gently for about 30 minutes.
9. Once cooked, remove from the heat and discard the herbs. Blend and puree the soup. Strain the soup into a bowl. Taste the soup and season if needed. You can serve it while the soup is not too hot, or chill overnight and enjoy in next day.

📍 How To Enjoy：You can mix and whisk the crème fraîche and nutmeg, and spoon some in top of soup. Or put some croutons or bacon bits are good ways to enjoy it.

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Chapter:
00:00 Opening
00:32 Ingredients
01:34 Preparation
02:26 Pumpkin
04:13 Bake pumpkin
06:34 Pumpkin Soup
10:47 pumpkin soup with crème fraîche
11:50 pumpkin soup with croutons
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#Vegan
#PumpkinSoup
#easyRecipes

*Scroll down for English Recipe*
*Công thức tiếng Việt: http://bepdepnhavui.vn/chef/xoi-san-man
Cùng Helen trải nghiệm “căn bếp trong mơ” của Häfele với món “Xôi Sắn Mặn”. Từ những nguyên liệu giản dị đơn sơ như gạo nếp và củ sắn (khoai mì), chỉ cần thêm một chút chăm chút và tình yêu thôi là ta đã có một món ăn vô cùng ngon miệng cho cả gia đình. Cảm hứng bếp và niềm đam mê ẩm thực của Helen có từ đâu, điều này cũng sẽ được “bật mí” trong video nhé.

Các bạn có thể thêm xem thêm những video truyền cảm hứng khác trong series “Bếp nhà món phố - Mỗi món ăn là một câu chuyện” trên trang http://bepdepnhavui.vn/ bao gồm những câu chuyện đầy cảm xúc đằng sau những con người đã tạo nên tên tuổi cho các quán ăn nổi tiếng ở Sài Gòn và Hà Nội như Phở Thìn, Vịt Quay Thanh Xuân, Hủ tíu Sa Đéc, Bún chả Hà Nội v.v.

Ingredients:
500g sticky rice, soaked in water at least 4 hours and drain
500g cassava, peeled, cubed and soaked in water at least 8 hours
15ml coconut milk
Toppings:
200g minced pork
50g pork floss
3 Chinese sausages, diced
4-5 pandan leaves
4 shallots, thinly sliced
3 spring onions, chopped

Directions:
1. Combine the soaked sticky rice with cassava and ½ tsp salt. Toss well.
2. Fill the lower compartment of the steamer 1/3 full with water and bring to a boil.
3. Line the steamer basket with a piece of banana leaf. You can tie the pandan leaves to a knot and add the rice to add fragrance. Place the cassava sticky rice in the steamer and steam, covered over boiling water until shiny and tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes.
4. At the last 10 minutes, drizzle 1 tbsp coconut milk over the sticky rice to add richness and shininess.
5. To make the toppings, season minced pork with salt, peper and 1 tsp minced shallot.
6. Deep-fry the sliced shallot till golden brown. Transfer the fried shallot to a bowl.
7. Place the chopped spring onion in a bowl. Add a pinch of salt and sugar. Pour the hot oil to the bowl and mix well. This is scallion oil.
8. Sauté the diced Chinese sausages in a pan and add 50ml water. Add minced pork. Season with 1 tsp fish sauce, ½ tsp sugar/stock powder. Stir well and cook until done. Take off heat.
9. Fluff the cooked cassava sticky rice and transfer to a plate. Top with the sautéed pork and sausage, scallion oil, fried shallot and some pork floss

#HäfeleVietnam #StoriesOfDishes #BepnhaMonpho #xoisan #helenrecipes

FTC: This video is sponsored by Häfele Vietnam

►Full recipe | Xem công thức đầy đủ : https://helenrecipes.com
►GET MY COOKBOOKS | Đặt mua sách nấu ăn của Helen http://helenrecipes.com/cookbook/
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►Support on Patreon https://www.patreon.com/helenrecipes
►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
All Vietnamese desserts | Các món tráng miệng https://bit.ly/3rAMEvn
Everyday family meals | Bữa cơm gia đình https://bit.ly/3jzuiZ0

Music from Youtube music library
#HelenRecipes #vietnamesefood #vietnameserecipes