Sawaddee ka welcome to hot Thai kitchen today I am showing you one of my absolute favorite
Street snacks ever it's something called kanom guichai it's been requested a lot actually
so kanom mean snack and guichai means garlic chives ooh which is the main ingredient of this
dish yes it's vegetable but trust me it's a great snack and it does not taste like you're eating
this much vegetables at all so this is something that both my grandmother's actually loved making
but they make a version that's a little harder I'm gonna show you a version that's easier but
just as delicious so let's get started so I'm starting out with of course the main ingredient
the garlic chive so this is something that you can find at your Asian grocery store oh I forgot
to tell you that kind of which is basically like a dumpling as chewy crispy on the outside chewy
on the inside dumpling laced with all this garlic chive that's basically melt in your mouth it's so
good so good so now cut all of this into short little pieces like quarter-inch half maybe a
little shy of a centimeter and garlic chives by the way smell to me like a combination of green
onion and garlic and actually the first time I ever smelled black truffle I thought it reminded
me of garlic chive so I guess you could say it has a note of truffle in it so now I'm gonna
season this with some salt now some people like to do all salt I like to do a combination of salt and
soy sauce some sugar as well so a little salty a little sweet some white pepper you don't have to
add the white pepper some people like to just keep this super simple and they just add salt and sugar
but I like it to be a little more interesting now the next one is baking soda now you might
be wondering what why are you adding baking soda to this and baking soda will actually help keep
the color of this green and there's some chemical reaction basically that prevents this from turning
yellowish when you cook it it'll also help the the snack Brown better so things that are less
acidic more basic Browns faster so a little tip and a little bit of garlic oil so I have garlic
oil in my fridge if you just have regular oil in a little bit of garlic powder you can do that as
well a little cheat now I'm gonna let this mix together and I want to make sure I let this sit
and the salt and the sugar will sort of wilt and draw out all the liquid from the chives because
I want that liquid sort of mixed with the dough so give it 20 minutes maybe so before I make the
dough I should tell you that there are two types of condom which I the regular one and then kind
of which I taught which is what I am making I actually like to refer to them as the hard one
and the easy one and I'm making the easy one so the hard ones basically you make a dough and you
stuff the grish high inside a dough and wrap it like a hot girl wet dim-sum the easy one is you
make a dough and you mix the wish I and the dough together so the dough is very simple I've got a
pot here I'm gonna add some water and then to this I'm going to add for some rice flour okay this is
regular rice flour not sticky rice flour and then I'm also going to add some tapioca starch this is
very important so you can't use other kinds of starches this is a main texture so rice flour
gives structure and tenderness but tapioca starch gives bounciness and chewiness some people mix in
a little bit of arrowroot starch or a little bit of glutinous rice flour but I find that this is
nice and simple and still delicious so I'm gonna make sure I mix this in until there's no more
lumps so now I'm going to partially cook this dough batter dough it's a it's a batter at this
point I'm going to turn the heat on but then keep it relatively low and I'm gonna keep stirring it
until it thickens right now it's so thin that if I mixed the chives in the chives are gonna
float to the top then you get uneven distribution of garlic chives which if you don't care then go
for it but I do so I'm gonna cook it just until it's thick enough the chives won't float but not
so thick that I have a hard time incorporating the chives into the batter and what I like to
do is when I when I start to see some cooked dough lift it off heat and to smoosh the dough
against the side then that's how I ensure sort of an even texture excuse me for a second I'm gonna
switch my weapon it's a little too flexible it's just bending along with everything it's not doing
what it should do okay where I'm at now it's thick like I can see the bottom of it just gonna give it
a quick stir to make sure it's even texture gotta have some guns for this so there you go this is
what you're looking for soft-serve ice cream or mashed potato kind of texture so now I'm gonna go
in with the choice and as you can see by the way the chives look almost like they've been cooked
right and they've wilted a lot so all of this goes in now trust me if you're thinking like chives or
green onions this looks like an ungodly amount of those types of vegetables it's not the same
thing once you cook it it's so much milder it's not in the same category as vegetables trust me
so now that's okay so now he's just gonna try to incorporate everything so that it's mixed evenly
delicious so I've just got here a round cake pan very important you greased it and you line it with
parchment paper otherwise you will have a heck of a time trying to get this out this stuff is sticky
okay ready for the steamer I have a pot here with a little bit of water and I've also got a steamer
rack inside and you can steam this however you want in goes with the dumpling and now you notice
that I have put a towel around the lid and that's basically to prevent the condensation from the lid
from dripping back on to the dumplings and that's it 15 minutes and it's almost done so while the
dumplings are steaming I'm gonna make the dipping sauce which is the most important part about this
because the dumplings themselves are pretty mild in terms of flavor so I've got here's some white
vinegar I'm gonna add just some water first and this is gonna be like a sweet sour spicy kind
of dipping sauce it's so good now some sugar and now that the sugar is mostly dissolves I'm
going to go in with some soy sauce stir that in and some sweet soy sauce so this I am using the
Indonesian ABC brand ketchup - but if you have the Thai sweet soy sauce you can use that as well it's
very thick and molasses see and then I'm gonna add some spicy so I am adding this chili garlic
paste here some about illegal you can find this at any Asian grocery stores these days if you can't
find it you can also just chop up some chilies pound it so what you don't get big chunks it's
pound of some chilies and add to it as well I just happened to have this in the fridge and
it works really well and that's it that's your dipping sauce right there how easy is that nice
we're got you'll be dipping your dumplings in here and you start thinking Oh wouldn't this be
great over my chicken over my rice or my noodles next thing you know it's on everything yes that's
so I've let this cool a little bit it's still hot this takes forever to cook completely by the way
cuz it's so dense now we're gonna get this out by first going around the edges to make sure nothing
captures always the most nerve-wracking part 1 2 3 so I know this is not the hottest looking thing
right now but trust me it is so delicious so what we're gonna do now we're gonna cut it into cubes
bite-sized cubes which we will then fry so it gets crispy around the edges so I've got here a
nonstick pan and I'm using a nonstick pan because that stuff sticks and I'm gonna turn on the heat
now I've got the oil just enough so it comes up about half the depth of these these little cubes
so that way you flip them once the entire thing is coated could you deep-fry them I actually find
deep-frying them really troublesome because when they're floating around the oil they like to find
each other and then stick to each other this way I can keep them separate make sure you put them
far apart from each other that they don't touch cuz again once they talk to each other they don't
like to let go oh just a couple of minutes until they're nice and golden brown these are already
fully cooked so you're just going for color okay very nice just like that nice krispy these look
so cute I love cubed foods and they're so crispy like you can hear how crispy that is and it's full
of vegetable so it may not look healthy but come on it's got to be better than like french fries
right boom this one and I'm gonna give it a good dunk in the dipping sauce took the perfect texture
crispy on the outside soft and melty yet a little bit bouncy like mochi like on the inside when that
sauce is perfect sweet tart little salty a touch of spicy mmm this is so good I mean like it's
one of those things where it doesn't look good like it's just like use of vegetables smushed in
dough right but when you eat it it's real like oh man like what what is that it's so delicious and
you don't you smell the garlic chives but I'm telling you it's so mild and it just melts in
your mouth it does not taste like you're eating a ton of like green onions trust me and if you
don't trust me you gotta try it and let me know what you think so the recipe as always will be on
hot tight kitchen comm when you make it send me a photo I want to see it on Facebook Twitter or
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see you next time for your next mission hi here it's not good no that's good yo Adam approved