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PODCAST

The Culinary Institute of America

Videos from The Culinary Institute of America

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

arts food

All Episodes

07:50

Indonesian Nasi Minyak

The Culinary Institute of America ·

2022/05/02

Rice is at the heart of any meal in Indonesia. Here at the Jambi Museum on the island of Sumatra, William Wongso and a local cook show us how to prepare Nasi Minyak, or Indonesian Fragrant Spiced Rice, originating from the Batang Hari Regency of Jambi in Sumatra. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/

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13:30

Indonesian Beef Rendang

The Culinary Institute of America ·

2022/05/01

Rendang, one of Indonesia’s most celebrated dishes, is a slow-cooked, spicy meat dish originating from West Sumatra. This slow cooking process is used to yield succulent, fork-tender meats with rich, caramelized flavors. At the Kamandalu Resort and Spa in Ubud, Bali, William Wongso shows Steve Jilleba, Corporate Executive Chef of Unilever Foods Solutions, how to make a classic Beef Rendang. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/

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07:47

Indonesian Spice Paste: Base Ganep

The Culinary Institute of America ·

2022/04/30

Base genep, meaning “complete spice” in Indonesian, is an aromatic seasoning paste that is an essential ingredient in many Balinese dishes. Here to show us how it’s made is our guide William Wongso and Hindu priest and barbecue pit master, Chef Gede Yudi Awan. Chef Yudi is the owner of the restaurant Warung Sunset Chef Yudi in Badung, Bali, an establishment famous for its barbecued pork ribs. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/

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04:43

Introduction to the Cuisine of Indonesia and Malaysia

The Culinary Institute of America ·

2022/04/30

From perfectly caramelized beef rending, and regional favorites like Nasi Lemak, to traditional spice blends, and fiery sambals, join us on this appetizing tour of Indonesia and Malaysia as we discover the lesser known flavors of this Southeast Asian region that is captivating diners around the world. Our guide to Indonesia is William Wongso, world-renowned authority on Indonesian food and cooking. In Malaysia we join Asian food guru K.F. Seetoh to get an insider’s tour of Malaysia’s home-style

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05:37

Latieng at the Royal Traditional Thai Crafts School...

The Culinary Institute of America ·

2022/04/28

We next head to the Royal Traditional Thai Crafts School for Women, a culinary school in Bangkok’s royal palace. Culinary Instructor Darunee Charkaptlan shows us how to make Latieng: Fried Prawns and Nut Wrapped in an Egg Net, typically served as an appetizer. Sunaree Tanmanatragul from Greenlight Production translates for Chef Einav Gefen. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/thailand/

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01:48

Northern Thai Khao Soi

The Culinary Institute of America ·

2022/04/27

At Four Seasons Chiang Mai’s Rim Tai Kitchen, Executive Chef Stéphane Calvert, Thai Cuisine Chef “An” Anchalee Luadkha, and Assistant Chef Instructor “Tor” Suwattana Boonyara Hananusorn, prepare Chiang Mai’s most internationally celebrated dish: Khao Soi. This classic chicken and noodle curry is topped with crispy fried noodles for a deliciously flavored and textured dish. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/thailand/

en

01:58

Cab Moo Pad Prig Thai Dum at Four Seasons Chiang...

The Culinary Institute of America ·

2022/04/26

Executive Chef Stéphane Calvert and Thai Cuisine Chef “An” Anchalee Luadkha at Four Seasons Chiang Mai’s Rim Tai Kitchen, prepare Cab Moo Pad Prig Thai Dum: Stir-Fried Crispy Pork Rind with Black Pepper Sauce. The dish’s use of black pepper reflects the region’s Chinese influence. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/thailand/

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03:01

Pla Sturgeon Nam Prik Ong at Four Seasons Chiang...

The Culinary Institute of America ·

2022/04/25

Executive Chef Stéphane Calvert and Thai Cuisine Chef “An” Anchalee Luadkha at Four Seasons Chiang Mai’s Rim Tai Kitchen, prepare Pla Sturgeon Nam Prik Ong. This is a northern Thai dish made with a pungent curry paste, salted shrimp paste, pounded sour tomatoes, and chiles. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/thailand/

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05:36

Northern Thai Cuisine at the Four Seasons Chiang Mai

The Culinary Institute of America ·

2022/04/24

Stéphane Calvert, Executive Chef at Four Seasons Chiang Mai, talks to us about traditions of Northern Thai cooking. He takes us on a tour of their aromatic herb garden, and to Rim Tai Kitchen, a Thai cooking school, where Chef “An” Anchalee Luadkham prepares Gaeng Hang Lay Gai Korat. This is a Northern Thai chicken ginger curry dish typically served on special occasions, such as weddings and holidays. Get Recipes and watch the full series with closed captioning

en

02:05

Interview with Chef Prin Polsuk, nahm Restaurant,...

The Culinary Institute of America ·

2022/04/23

We talk to Chef Prin Polsuk at nahm Restaurant at Como Metropolitan Bangkok about two of his favorite dishes: Coral Catfish Curry with Sand Ginger, and Peppercorns; and Stir-fried Beef with Chili, Holy Basil and Cumin Leaves. Prin Polsuk is head chef of nahm Bangkok, named the number one restaurant in Asia in the San Pellegrino Asia’s 50 Best Restaurants Awards and number 13 in the San Pellegrino World’s 50 Best Restaurants. Get Recipes and watch the full series with closed captioning

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02:03

Southern Thai Pork Curry

The Culinary Institute of America ·

2022/04/22

At Bangkok’s Issaya Cooking Studio, Chef “Ann” Pavita Sae-Chao shows us how to make Southern Thai Curry with Minced Pork, and discusses the special flavors of the southern Thailand, including its famous heat. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/thailand/

en

05:58

Salted Shrimp with Bitter Beans with Chef “Ann”...

The Culinary Institute of America ·

2022/04/21

At Bangkok’s Issaya Cooking Studio, Chef “Ann” Pavita Sae-Chao shows Einav Gefen, executive chef for Unilever Food Solutions, how to make Stir-Fried Shrimp with Salted Shrimp Paste and Bitter Beans. This dish is a classic recipe of southern Thailand, with bitter beans being a prized ingredient only available in February – early April. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/thailand/

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09:14

Southern Thai Rice Noodles with Barracuda

The Culinary Institute of America ·

2022/04/20

Chef “Ann” Pavita Sae-Chao is the Executive Chef at Chef Ian Kittichai’s international food and beverage consulting firm, Cuisine Concept Co., and has made many appearances on Iron Chef Thailand, Iron Chef America, and Iron Chef Japan. At Issaya Cooking Studio in Bangkok, a Thai culinary education center, she demonstrates several classic southern Thai recipes. She shows Einav Gefen, executive chef for Unilever Food Solutions, how to make a southern Thai-style curry with barracuda and rice

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02:00

Thai Green Curry with Chef Ian Kittichai

The Culinary Institute of America ·

2022/04/18

In the kitchens of Bangkok’s Issaya Siamese Club, Chef Ian Kittichai shows us how to make a classic Green Curry with Beef, and how to cook the green curry paste properly to bring out all of its aromatic flavors. He adds palm sugar, fish sauce, Thai basil, eggplant, chilies and beef. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/thailand/

en

01:42

Thai Kanom Krok with Chef Ian Kittichai

The Culinary Institute of America ·

2022/04/17

At his restaurant, Issaya Siamese Club in Bangkok, Chef Ian Kittichai shows us how to make Kanom Krok: Coconut Hot Cakes Topped with Chicken, Chili Jam, Shredded Ginger and Kaffir Lime. Kanom Krok are a popular street food, and have a similar flavor profile to Thai coconut soup. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/thailand/

en

02:08

Thai Tartlets with Chef Ian Kittichai

The Culinary Institute of America ·

2022/04/16

Chef Ian Kittichai shows us how to make Lime Stone Tartlets with Raw Tuna, Beetle Leaf, Minced Lime, and Toasted Coconut at his restaurant, Issaya Siamese Club in Bangkok. To make the batter for the crispy tartlet shells, Chef Ian uses lime stone water for its alkaline qualities. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/thailand/

en

03:02

Interview with Chef Ian Kittichai, Issaya Siamese...

The Culinary Institute of America ·

2022/04/15

Ian Kittichai is an award-winning chef and author, and one of Thailand’s best-known celebrity chefs. He has written several cookbooks, including Issaya Siamese Club, and oversees several restaurants in New York, Thailand, Barcelona and Mumbai. He strives to show diners that Thai food is more than just Pad Thai and curries. We talk to him about his background and outlook on Thai cuisine at his restaurant, Issaya Siamese Club in Bangkok. Get Recipes and watch the full series with closed captioning

en

05:40

A Tour of Thailand’s Nonthaburi Market with Chef McDang

The Culinary Institute of America ·

2022/04/14

Chef McDang takes Einav Gefen, executive chef for Unilever Food Solutions, on a tour of Bangkok’s Nonthaburi Market, located on the outskirts of Bangkok. They buy some special ingredients at the market and enjoy them served at nearby Suan Aharn Nat Pob Restaurant, one of Chef McDang’s favorite Nonthaburi spots. He also shows us how to properly eat Thai food with a spoon and rice. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/thailand/

en

03:54

Understanding Thai Cuisine with Chef Einav Gefen

The Culinary Institute of America ·

2022/04/13

Einav Gefen, executive chef for Unilever Food Solutions, shares her perspectives on understanding Thai cuisine, balancing bold ingredients, and how Thai flavors can translate to American menus. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/WCA/thailand/

en

693 results

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