I really appreciate your honesty, Pai! Even if basically your dish is done and ready for photoshoot, which at that point you could already say it tastes perfect, you go ahead and add more seasoning! This show is the best!
Great recipe. I used raw turbinado sugar with good results, sand half soy sauce/fish sauce. But I had to double the glaze to have enough to pass at the table. I lined the baking pan with a silicon liner and did not have problems with burnt glaze.
thank you for posting. Easy to follow. I usually zone out on these cooking vids, but not this one. Great presentation. The ad lib written comments were also great for keeping my brain tracking. Also your sincerity in presentation makes me feel "hey! She's honest! I can do this too!'
I had a kobucha squash from my farm share and felt very daunted by how to use it, so i was so happy to see this recipe! perfectly timed for seasonal eating. ALSO *loving* the on-screen comments/new editing style :)
Loved loved loved this. Your instructions were perfect. I loved the part when you told us how to nestle in the garlic to ensure it didn't burn. I used palm sugar like you did but it seemed to never bubble and make more of a caramel like consistency. I almost burned it. Thank you for posting this recipe and this video. You might want to consider channel memberships, in addition to skillshare. It makes it possible to offer content for your members right on RUclips!
⛳️I make similar dish but in Pyrex dish.. I Pour the sauce and flip the squash midway. No need to brush too many times.. or sometimes, cut in small cube and let it marinate 20 mins and then bake.. occasionally stirring in the oven.
Mmmm! I bought a kombucha squash at the farmers’ market just before they closed for the season and was wondering what to do with it. This recipe is perfect! 😍
Hi Adam here - and I should think so :) ... but if you want to ask her directly rather than put it out to the community (see her note above on comments) you can use one of the links above under "Show more" and then "Connect with me". Cheers! Adam
Lol not yet - but thanks! :) Yes she far better looking, articulate and entertaining than I ... so might be a while yet (and that's been my call as well) Cheers! Adam
😆 lol @4:05, i thought, "oh my goodness, did she find a hair in the pot?" 😂😂😂 Adam, do you want a "garlic"😂😂😂😂😂 Sweetie, you're always in a cooking mode!!! 😋 thank you for your recipes! 💙💚💛❤
Thanks for sharing. I must try this! My Dad is a "sauce fiend;" maybe he'll eat more veg? I think the glaze would suit any hardy vegetable, like broccoli or cauliflower? Carrots? I don't know, I am just "spit-ballin'"
ha I like how she stopped to question herself a lot this video. Happens to me all the time in the kitchen where I have to stop everything and say "should I do that?"
I find that often the answer is yes. If it doesn’t quite work out, the result is still usually ‘interesting’ and possibly edible, and you learn something along the way Of course sometimes the result is delicious.
Do you think I could also use Hokaido squash instead? Have one at home and all other ingredients in the pantry...and Thai Basil is waiting in the freezer too 🤔
Thank you so much for your answer 🤗 yes, Hokaido is also creamy and sweet! I will try your recipe tomorrow as a Sunday dinner 🥳 Thanks for all your great videos - they are very enjoyable, improve my cooking skills and inspire me a lot! Best wishes from Germany and a big hug 🤗💛
Yayyy! I really love pumpkin... Pumpkin is always my favourite veggie... I always thought squash looks like pumpkin??? Great recipe... See u next time....
@@PailinsKitchen Yep. Just made trhis with the proper Kabocha squash, between this and the richer coconut milk I used and the kabocha, it was a big hit! I still like other squash, better than no squash.
Hi Tavit!... and ... like ... 6? 7? BTW I actually corrected "Keto" (which it totally isn't) to "low carb" (which it kinda is and is what I was actually thinking) ... but it got edited out for time :) ... and an early Merry Christmas and Happy New Year to you too!
tl;dr Using erythritol as a keto-friendly substitute for sugar DOES work and is safe to be cooked in this way. :) For those on keto, granulated (monkfruit or stevia) blended erythritol works as a substitute for the sugar. It melts and caramalizes just like regular sugar! Brown (or golden) erythritol works wonderfully WITHOUT lending a sticky texture. If wanting for the stickiness of a caramel, just go ahead and add a PRE-PREPARED thickening agent* towards the end of the cooking process just as the sauce comes off the heat. If there are any doubts or reservations with using granulated erythritol/stevia in the recipe, rest assured knowing that it's okay and that it's very forgiving with constant movement -- even if you accidentally start too hot and crank it down to a low! If in fear of a house fire or a scorched pan, lower the heat a little and stir constantly. It will be okay. For reference, there are some traditionally asian wok-built sauces that require sugar to be "sauteed" in 355 F (180 C) degree oil for a few minutes to add a caramel-y bittersweet depth. This step acts as a foil to balance out an otherwise salty side-dish suited for the tradition of topping rice. Erythritol works in those kinds of recipes, too -- and again, it does the job WITHOUT any gooey, syrup-y thickness, so look into keto-friendly sauce-thickeners (cornstarch slurry, xanthum gum, etc.) if the sauce's stickiness is an important contributor to the outcome of your dish. :)
Gorgeous recipe, I tried it and earned oohs and ahs. So, thanx for this one. Besides, the host is so sweet and funny...always a treat to watch. ;-) Greetings from Germany. :-)
I wonder if you could make this dish using a “pie pumpkin”… the skin might a bit tough… at any rate, looks delicious. Great presenter, very engaging and casual 😊
You are so cute and this looks fun!! Really funny too…. I dunno if I have energy to do all this cooking at home- but I’d like to try..bc this one looks pretty simple enough
Hi Jesus, Adam here! Everything she has so far is listed here hot-thai-kitchen.com/all-recipes-by-categories/ (do a search and I think som tam is in there as well) Cheers!
I don’t eat squash very often, would this work with butternut squash (without the skin of course)? I just happen to have one and was trying to decide how I wanted to prepare it. I don’t have palm sugar, but I have read that maple sugar, or maple syrup added to regular sugar is a decent substitute, since it is made in a very similar way to palm sugar, with the caveat that both maple sugar and regular sugar are a bit sweeter than palm sugar. Edit: Did a quick google search and found Pranee’s Thai Kitchen (praneesthaikitchen.com/2009/10/29/kabocha-squash-a-queen-of-squash/ ), which suggests that It is not preferred, but an acceptable substitute.
I really appreciate your honesty, Pai! Even if basically your dish is done and ready for photoshoot, which at that point you could already say it tastes perfect, you go ahead and add more seasoning! This show is the best!
The "side comments" makes it MORE fun and interesting to watch. Keep up the great work!! Sending love from the Philippines ❤🙏🏻
Hi I’m at my my house
I love that Thai spoon!! Brought one from my hometown to Canada and I seriously can't live without it lol!
This is the most pleasantly arranged plate of squash I've ever seen.
Aw thank you!
When the garlic said “thank you”🥺awwwww
I don't skip any ads on this channel hehe
Great recipe. I used raw turbinado sugar with good results, sand half soy sauce/fish sauce. But I had to double the glaze to have enough to pass at the table. I lined the baking pan with a silicon liner and did not have problems with burnt glaze.
Kaboche squash is my favorite winter squash. Your recipe looks so delicious.
thank you for posting. Easy to follow. I usually zone out on these cooking vids, but not this one. Great presentation. The ad lib written comments were also great for keeping my brain tracking. Also your sincerity in presentation makes me feel "hey! She's honest! I can do this too!'
In Asia we treat garlic like a money... Never enough... so...MORE!! 😂
Instablaster.
I had a kobucha squash from my farm share and felt very daunted by how to use it, so i was so happy to see this recipe! perfectly timed for seasonal eating. ALSO *loving* the on-screen comments/new editing style :)
Loved loved loved this. Your instructions were perfect. I loved the part when you told us how to nestle in the garlic to ensure it didn't burn. I used palm sugar like you did but it seemed to never bubble and make more of a caramel like consistency. I almost burned it. Thank you for posting this recipe and this video. You might want to consider channel memberships, in addition to skillshare. It makes it possible to offer content for your members right on RUclips!
⛳️I make similar dish but in Pyrex dish.. I Pour the sauce and flip the squash midway. No need to brush too many times.. or sometimes, cut in small cube and let it marinate 20 mins and then bake.. occasionally stirring in the oven.
Some chillies in the glaze would be amazing too!
Use the seeds and plant, also toast the seeds and use as a topping or as a snack.
Art is really having fun editing🤣
He is :)
Mmmm! I bought a kombucha squash at the farmers’ market just before they closed for the season and was wondering what to do with it. This recipe is perfect! 😍
It was meant to be :)
a chef that captured my heart 😊😊
Sawadee kha Pai! Watching from Cambodia 🇰🇭
love this type of pumpkin. my mom uses it as a bowl to make all kinds of goodies.
Her answer at 9:15 has me dead! LOL 😂 .... NO
My favorite part. So funny
Thanks for making a vegan recipe again!
Thank you watching from jamaica 🇯🇲🇯🇲🇯🇲
The "comments" on screen are so hilarious.
Over done
@@leronputnam5917 Watch your mouth.
Thank you so much 🥰
Your brother does such a great job on these captions 😂
The sweet soy glaze is always the top ranking for our Asian taste.
คิดถึงบ้านเวลาพี่เห็นน้องทำอาหารบ้านเรา พี่เป็นคนเชียงใหม่ชอบข้าวเหนียวกับนำ้พริกแล้วก็พวกผักต่างๆ ชอบทานปลา❤️ good to see you Pailin
I was just thinking about making this gourd for Christmas
i literally bought a kabocha squash in the morning! now i wana make some now 😻
I love being the first one to your recipe. Feels like I have special access
Well done! :) Adam
Just found your channel. Love the way you decide what to do at the moment. Great problem solving. Also fun!! Tried this recipe and it is excellent!
Is this ok to serve at Christmas time? Thanks
Fast tip: Microwave kobocha for 4-5 mins for easier cutting!
Hi Adam here - and I should think so :) ... but if you want to ask her directly rather than put it out to the community (see her note above on comments) you can use one of the links above under "Show more" and then "Connect with me". Cheers! Adam
Thank You So Much! 🙏🏾
I always love your recipes pai. Thank you for sharing everything 😘
Watched and followed done ma'am. Shout out from Bohol Philippines
Love the video and love the Asian spoon... one of the most useful spoon for sure!!!!
Looking forward for more recipes.
This looks so delicious yet so simple!
I was looking for a recipe to make for christmas dinner, i might make this one
Thank you so much❤
Thanks for sharing this recipe 😍 look so yummy 😋
They look so tender! Incredible! 😍😍😍
Just Love this IDEA so much...dear friend.... appreciating your effort to do this
I thought this might be Adam's debut, but no... Pailin always takes the crown in all her shows, great recipe idea!
Lol not yet - but thanks! :) Yes she far better looking, articulate and entertaining than I ... so might be a while yet (and that's been my call as well) Cheers! Adam
Who’s Adam?
Thanks for the donut hole tip. I steamed up the most perfect sticky rice I've EVER made.
ya...gonna try it one day... looks delicious & simple dish. Inexplicable awesome
😆 lol @4:05, i thought, "oh my goodness, did she find a hair in the pot?" 😂😂😂 Adam, do you want a "garlic"😂😂😂😂😂 Sweetie, you're always in a cooking mode!!! 😋 thank you for your recipes! 💙💚💛❤
i’ve always eaten kabocha in soups! this looks delicious, something new to try :)
Ahh this is perfect timing! I just bought a kabocha and was already planning on roasting it tonight!
It was meant to be :)
I love you
Knnkm
OMG looks so yummy.. i want to try.. thank you for your recipe
OMG this looks good! bBoth my dogs and I love kobacha. I usually turn it into jerky.
Can I also add ginger and dashi stock powder? We make but is not as sweet here
"You're fine, it's fine."
Probably.
LOL😄💖
My mom steams this squash with garlic and dried black beans (dou see).
I was wondering if kabocha sqash can be used in place of potatoes in a masman curry?
You can also use dark/ sweet soy sauce 😊😊
Thanks for sharing. I must try this! My Dad is a "sauce fiend;" maybe he'll eat more veg? I think the glaze would suit any hardy vegetable, like broccoli or cauliflower? Carrots? I don't know, I am just "spit-ballin'"
Smooshed up 😂. You are awesome
Looks yummy! Thank you.
The dish looks so festive and super yummy! 😋
ha I like how she stopped to question herself a lot this video. Happens to me all the time in the kitchen where I have to stop everything and say "should I do that?"
I find that often the answer is yes. If it doesn’t quite work out, the result is still usually ‘interesting’ and possibly edible, and you learn something along the way Of course sometimes the result is delicious.
Thank you so much
Also we have been looking for that pot for ever with no luck🙁
Patricia
Do you think I could also use Hokaido squash instead? Have one at home and all other ingredients in the pantry...and Thai Basil is waiting in the freezer too 🤔
Hm, I haven't had that kind of squash myself, but if it's a sweet, creamy squash then yes.
Thank you so much for your answer 🤗 yes, Hokaido is also creamy and sweet! I will try your recipe tomorrow as a Sunday dinner 🥳 Thanks for all your great videos - they are very enjoyable, improve my cooking skills and inspire me a lot! Best wishes from Germany and a big hug 🤗💛
You are so pretty. Just looking at you is so refreshing, leave alone your cooking which is delicious and simple
What knife brand do you use? I'm looking for a knife set but I don't know which knives to buy..
Hi! This one in her Kit here kit.co/hotthaikitchen/all-the-knives/global-g-5-7-inch-1 Cheers! Adam
looks delicious!
Awesome stuff.
หาสูตรฟักทองอบ ไม่คิดว่าจะมาจบช่องนี้เลยครับ😂
That looks soo delicious. Would it be possible to make this a butternut squash?
Yes, though butternut isn't as sweet or creamy as kabocha, it also needs to be peeled.
@@PailinsKitchen
Okay. Thanks for replying.
What type of oil do you use and brand? I didn't see it on the ingredient link I clicked on. Thanks. I'm a new subscriber.
Welcome! :) ... and we get this one at our local Costco ... kit.co/hotthaikitchen/ingredients-i-use/chosen-foods-100-av Cheers! Adam
I love this
Yayyy! I really love pumpkin... Pumpkin is always my favourite veggie... I always thought squash looks like pumpkin??? Great recipe... See u next time....
I think some countries (like Australia) call squash pumpkin
Looks yummy
What are we missing out on if we use a butternut squash instead?
Flavour. Kabocha is sweeter, creamier, and has denser flesh. Butternut also you can't eat the skin so it'll be more work to peel.
@@PailinsKitchen Yep. Just made trhis with the proper Kabocha squash, between this and the richer coconut milk I used and the kabocha, it was a big hit! I still like other squash, better than no squash.
Hi. Thanks for the great recipe. I would smash the garlic in the glaze in the final stage to make the whole thing more garlicy :)
Ultimate
I request you please find a New model cusine APPITEZER thai
Everyone saying to ultimate ❤️
Please
Hi Pai and Adam, Keto friendly? C'mon admit it how many slices did you have?
Hope it's not too early to wish you happy Christmas and new year.
Hi Tavit!... and ... like ... 6? 7? BTW I actually corrected "Keto" (which it totally isn't) to "low carb" (which it kinda is and is what I was actually thinking) ... but it got edited out for time :) ... and an early Merry Christmas and Happy New Year to you too!
tl;dr Using erythritol as a keto-friendly substitute for sugar DOES work and is safe to be cooked in this way. :)
For those on keto, granulated (monkfruit or stevia) blended erythritol works as a substitute for the sugar. It melts and caramalizes just like regular sugar! Brown (or golden) erythritol works wonderfully WITHOUT lending a sticky texture. If wanting for the stickiness of a caramel, just go ahead and add a PRE-PREPARED thickening agent* towards the end of the cooking process just as the sauce comes off the heat.
If there are any doubts or reservations with using granulated erythritol/stevia in the recipe, rest assured knowing that it's okay and that it's very forgiving with constant movement -- even if you accidentally start too hot and crank it down to a low! If in fear of a house fire or a scorched pan, lower the heat a little and stir constantly. It will be okay.
For reference, there are some traditionally asian wok-built sauces that require sugar to be "sauteed" in 355 F (180 C) degree oil for a few minutes to add a caramel-y bittersweet depth. This step acts as a foil to balance out an otherwise salty side-dish suited for the tradition of topping rice. Erythritol works in those kinds of recipes, too -- and again, it does the job WITHOUT any gooey, syrup-y thickness, so look into keto-friendly sauce-thickeners (cornstarch slurry, xanthum gum, etc.) if the sauce's stickiness is an important contributor to the outcome of your dish. :)
น่าทานมากค่ะ
Gorgeous recipe, I tried it and earned oohs and ahs. So, thanx for this one. Besides, the host is so sweet and funny...always a treat to watch. ;-) Greetings from Germany. :-)
How long does it stay in yhe oven on 425 degrees?
hot-thai-kitchen.com/soy-caramel-roasted-kabocha-squash/ Cheers! Adam
Can I recook this recipe?
I wonder if you could make this dish using a “pie pumpkin”… the skin might a bit tough… at any rate, looks delicious. Great presenter, very engaging and casual 😊
So delishhhhhh!!!!! 😋
Nice
You are so cute and this looks fun!! Really funny too…. I dunno if I have energy to do all this cooking at home- but I’d like to try..bc this one looks pretty simple enough
I always have a really hard time cutting kobucha do u have any tips? I end up hacking it into pieces cuz it’s so hard!
Use a really sharp Chinese meat cleaver
Can I use butternut squash???
Thank you in advance
Of course...
Yes you can - see her comments here and on the post on the web site for further info. Cheers! Adam
Thanks, saludos desde Paris Texas de un Mexicano who loves thai food
@@DanielLopez-yn4ti Woo hoo!! (waving from Vancouver) :)
It easier if you use a bread knife to go through
Have recipe for yam knua?
Sòm tam ?
Hi Jesus, Adam here! Everything she has so far is listed here hot-thai-kitchen.com/all-recipes-by-categories/ (do a search and I think som tam is in there as well) Cheers!
I don’t eat squash very often, would this work with butternut squash (without the skin of course)? I just happen to have one and was trying to decide how I wanted to prepare it. I don’t have palm sugar, but I have read that maple sugar, or maple syrup added to regular sugar is a decent substitute, since it is made in a very similar way to palm sugar, with the caveat that both maple sugar and regular sugar are a bit sweeter than palm sugar.
Edit: Did a quick google search and found Pranee’s Thai Kitchen
(praneesthaikitchen.com/2009/10/29/kabocha-squash-a-queen-of-squash/ ), which suggests that It is not preferred, but an acceptable substitute.
So do you like it better with fish or soy sauce ?
Can we use another type of squash 🥰
Yes, please see written post for more details.
Hello sister its great to join you here and see your wonderful videos about food.
Very delicious food 😋
One of my favorite squashes to roast, and I eat the skin on this one too! And that blush pink mini spatula....oh my God I want one too 😂 💃🏽
Is kabocha squash the same as pumpkin?
Hi! In Canada hey are very different things, might be another matter where you are? Cheers! Adam
No. It has a nuttier taste, akin to chestnuts. It’s special and delicious! I hope you can find it where you are. 🌹
I think you can just throw the squash in the pot to give it a coat
Love 🙏❤️
Make spherical wedges with the apex of the lune 1" from the ending radii? Yeah, I prefer 1" slices, too.
Vegan. Yum!