Thom Khem - Caramelized Pork (or chicken)
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- Опубликовано: 15 сен 2024
- Thom Khem, which translate to salty stew is ironically, just as sweet as it is salty or savory. The sweetness comes from the caramelization of pork or chicken in caramel, literally.
For full recipe visit:
craftstocrumbs.com
My favorite dish! My comfort food when I was little. Now my kids’. Thank you for the video! Quick and simple
You’re welcome! It is one of my favorites as well. Hope you enjoy it.
I just made this..and it’s just like moms!!! Thanks very much. This recipe is a keeper!
Matt Bounmy you’re welcome. This is the way my mom makes it too.
this seems easier than i expected!
It’s not that bad once you break down the steps. I guess it always seems complicated because of how long it cooks.
You are now my favorite go to video when I need to remember ingredients for a dish! Straight to the point. Now I want some Thom Khem too! 🤤
Thank you. I wanted to put out videos how I’d like to see them. :) And Thom Khem is one of my favorites! Fond memories of the dish.
Is this Koh?
Man I missed my moms cooking so much and I’m testing this recipe out today. She just passed away 2 years ago and I’ve always tried to emulate food she cooked but it never tasted nostalgics. Thank you for sharing and could we add black pepper cause I swear
Moms use to put it when she cooked this ?
Sorry for your loss. This is my mom’s version and my mom does not make hers with black pepper, but if that is something that your mom did, you certainly can give it a try and add black pepper. It is adjustable.
Check out notes on this recipe at my website.
craftstocrumbs.com/recipes/thom-khem/
Buddy use star anise maybe? That's what my mom used.
I love to make this its so delicious--yum yum!!
I miss this so much.
My favorite food I used to eat it a lot
For me my recipe would be Soya sauce, oyster sauce and dark sauce a nd hoisin or korean bbq and meat mixed it well and add spice and water.
You made it simple. Thank you so much.
You’re welcome.
Hi! I'm making this right now but with chicken thighs. I didn't have any fresh ginger or oyster sauce :( but hey it is smelling good. let's see how it comes out... thank you!
😋
I made this recipe. Very good but a little too sweet. Next time I will put less sugar.
It’s definitely adjustable to taste
Every time I try to make this, the sugar clumps and gets hard... what am I doing wrong?
I would try adjusting the heat. Different pots and different stoves will be different. You’ll have to play around to see what’s right for you. Using a thin pot with high heat may cause this. Also, think of it like making caramel. Stir initially to combine sugar and oil and let the sugar melt and work its magic. Don’t over stir as this may also promote re-crystallization.
What’s the trick on caramelizing the sugar? Every time I try to do that part the sugar gets clumped and hard 😭
Hi. Temperature is important when caramelizing. I would try lowering the heat on your pot. I used a Dutch oven which conducts heat very well. If you are using a thinner pot, I would recommend lowering the heat. Different pots different stoves, you may have to adjust to find your right combination. But sugar doesn’t start to crystalize until it gets to a certain temperature. If your caramel is clumping, it may have gotten to hot too quickly. Also stirring it too frequently can cause crystallization of the sugar as the spoon or ladle that you’re using is a different temperature from the caramel. If you’ve ever checked out instructions for making caramel in general, most of them require stirring the water and sugar only once to combine and then letting the mixture slowly caramelize. It’s a very hands-off process. Hope that helps.
Did it work, I watched another video saying to caramelize it in between low medium.
Elephant Trunk depends on the kind of pot you’re using. If you are not using a heavy bottom pot and use the thinner stainless steel pots, then yes I would reduce the temperature to low medium low. But the biggest tip here is to not over stir it. You can make caramel by stirring One time only to combine the ingredients and then let it turn amber.
oh this is cambodian food right? in philippines its adobo
Hi. No. This is Lao food. It does not have vinegar like Adobo.
Actually vietnamese food called thit kho
Is black soy sauce the same as the butterfly one
Hi. Not sure which one you are referring to as the butterfly one. You can also use sweet soy sauce.
do u simmer with the lid on or off?
With the lid off so the liquid reduce a little.
Dark soy or sweetened soy sauce?
You can use either, but my family prefers the sweet soy sauce by DSB brand with the blue cap.
@@CraftstoCrumbs thanks!!
Why eggs? Just because it was something cheap to make the dish feed more people?
That is possible. The traditional dish can also be made with chicken. But whether it is made with chicken or pork, the eggs are the best part, in my opinion. My siblings and I used to fight over the eggs. We’d put extra eggs in the dish to ensure we have enough for all! Perhaps it’s chicken before the egg situation.
Now this version looks like my moms 😅
I need me someone that can make me that 😉
Maybe you should learn to make it and catch that special someone with it. 😉🤓
You missed the most important, anis stars
Donny MALLONE it was not missed. This is the way my mom makes it. Simple and delicious. When you add star anise or cinnamon it becomes more like Palo. But if that is what you are accustomed to, you can add those spices. Mom said kaffir lime leaf is also another option.
I’m with Donny on this one , I thought this is Koh?
Padlo is 5 spices
i bought the wrong pig feet and no hammocks.