[{"data":1,"prerenderedAt":124},["ShallowReactive",2],{"category-asian-cooking":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},315,"Asian Cooking","asian-cooking","🍜","#E8553E",false,[12,24,35,43,51,59,67,75,83,91,99,107,115],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1013815,"6abksr","xvIiCTnL-b0","Why Thai Restaurants Blend Two Rices — And the Secret Seasoning Sauce You're Missing","A deep-dive into making authentic Thai takeout-style fried rice at home, covering the surprising case against using pure Jasmine rice, the role of Golden Mountain seasoning sauce, and pro techniques like baking soda-tenderized chicken and caramelizing soy sauce directly on the wok. Perfect for anyone who's wondered why their homemade version never tastes like the restaurant.","PT12M55S","RECIPE",{"name":21,"slug":22,"avatar":23},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":10,"contentType":19,"channel":31},1017563,"m6mmn2","Z8qccO_aUoo","One-Pan Japanese Caramel Pork Cutlets with Tonkatsu Sauce and Miso Slaw","Marion Grasby shares a quick weeknight Japanese-inspired pork cutlet recipe built around a sticky caramel pan sauce made with tonkatsu sauce, brown sugar, mirin, and chicken stock. The pork is seared, oven-finished with nashi pear, then topped with a reduced glossy sauce and served alongside a crunchy miso sesame coleslaw. Perfect for anyone who wants bold Asian flavors with minimal cleanup.","PT4M52S",{"name":32,"slug":33,"avatar":34},"Marion's Kitchen","marions-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":36,"code":37,"youtubeVideoId":38,"title":39,"description":40,"youtubeDuration":41,"youtubeIsShort":10,"contentType":19,"channel":42},1013814,"vnmetc","wGCZqnyxQrY","Why PF Chang's Honey Chicken Has No Honey: The Alkaline Brine & Double-Fry Method Explained","Jason Farmer breaks down the actual techniques and ingredients behind PF Chang's Crispy Honey Chicken, including a surprising reveal that the honey sauce contains no honey. He covers the alkaline soy brine for ultra-tender chicken, a flour-cornstarch-egg batter, and a double-fry method not used at the restaurant but recommended for home cooks to maximize crunch.","PT10M17S",{"name":21,"slug":22,"avatar":23},{"id":44,"code":45,"youtubeVideoId":46,"title":47,"description":48,"youtubeDuration":49,"youtubeIsShort":10,"contentType":19,"channel":50},1017740,"gl0iek","1YfkvZpWF7I","Why Chicken Pho Beats Beef: Marion's Charred-Aromatics Broth Method","Marion Grasby walks through her Vietnamese Chicken Pho from scratch, showing how charring onion and ginger with star anise and cinnamon creates a deeply fragrant broth. She reveals the key technique — a gentle one-hour simmer that keeps the chicken moist and the stock crystal clear. The video covers seasoning, noodle cooking, and how to build a finished bowl with fresh herbs, lime, and chili.","PT6M7S",{"name":32,"slug":33,"avatar":34},{"id":52,"code":53,"youtubeVideoId":54,"title":55,"description":56,"youtubeDuration":57,"youtubeIsShort":10,"contentType":19,"channel":58},1017653,"i57v2z","p1kGi_wDK2s","Mama Noi's Thai Three-Flavour Chicken: Sweet, Sour & Spicy Crispy Sauce Technique","Marion's Kitchen features Mama Noi cooking Thai three-flavoured chicken — a classic dish of crispy fried chicken strips tossed in a bold sweet, sour, and spicy tamarind-chili sauce. The video walks through flouring and deep-frying the chicken to a golden crisp, then building the signature three-flavour sauce from scratch. Perfect for fans of Thai home cooking who want big flavour without complexity.","PT4M11S",{"name":32,"slug":33,"avatar":34},{"id":60,"code":61,"youtubeVideoId":62,"title":63,"description":64,"youtubeDuration":65,"youtubeIsShort":10,"contentType":19,"channel":66},1017369,"0vs15d","Th5hnISguNk","Marion Grasby's 3 Essential Thai Fried Chicken Recipes: Hat Yai, Salt & Pepper Wings, and Som Tum Pairing","Marion Grasby walks through her three all-time favorite fried chicken recipes rooted in Thai cuisine: the cumin-and-turmeric-marinated Hat Yai Southern Thai fried chicken, ultra-crispy double-fried salt and pepper wings using a triple-peppercorn cure, and a classic Thai garlic-pepper fried chicken served alongside a fresh green papaya som tum salad. Each recipe includes pro tips on marinades, double-frying techniques, and achieving maximum crunch.","PT18M49S",{"name":32,"slug":33,"avatar":34},{"id":68,"code":69,"youtubeVideoId":70,"title":71,"description":72,"youtubeDuration":73,"youtubeIsShort":10,"contentType":19,"channel":74},1017627,"8wseln","CdhXlFuh2hw","How Fresh Turmeric and Coconut Milk Transform a Simple Chicken Broth into Soto Ayam","Marion Grasby walks through her from-scratch Indonesian Soto Ayam, building a deeply aromatic chicken broth with fresh turmeric, lemongrass, kaffir lime leaves, and coconut milk. She shares pro tips on layering flavour, blending a turmeric spice paste without oil, and why chicken thighs outperform breasts for long simmers. Served over rice vermicelli with sambal oelek, it's a vibrant, comforting bowl worth every step.","PT9M4S",{"name":32,"slug":33,"avatar":34},{"id":76,"code":77,"youtubeVideoId":78,"title":79,"description":80,"youtubeDuration":81,"youtubeIsShort":10,"contentType":19,"channel":82},1017600,"5r2sui","cf_bvMttHI4","Mama Noi's Secret to Ultra-Crispy Thai Banana Fritters: Cold Batter and Cake Flour","Marion's Thai mum, Mama Noi, shares her beloved banana fritter recipe — a childhood favourite of Marion's — featuring a light, cold batter made with cake flour and baking powder for an irresistibly crispy exterior and fluffy, sweet centre. Tips include using cold ingredients, testing oil with chopsticks, and rolling bananas in cornflour before frying. Serve with ice cream and a dusting of icing sugar.","PT6M1S",{"name":32,"slug":33,"avatar":34},{"id":84,"code":85,"youtubeVideoId":86,"title":87,"description":88,"youtubeDuration":89,"youtubeIsShort":10,"contentType":19,"channel":90},1013826,"bzr4qn","Qb9_GkMNKU8","The Exact Ingredients P.F. Chang's Uses in Their Legendary Chicken Lettuce Wraps (Copycat Breakdown)","Jason Farmer reverse-engineers P.F. Chang's most popular dish with restaurant-accurate ingredients, including the brand-specific oyster sauce, mushroom dark soy sauce, and dehydrated garlic they actually use in-house. The video covers every component from scratch: the umami chicken sauce, the signature special dipping sauce, homemade chili oil, hot mustard sauce, and crispy fried rice noodles. Ideal for home cooks who want to recreate the full restaurant experience at a fraction of the cost.","PT13M37S",{"name":21,"slug":22,"avatar":23},{"id":92,"code":93,"youtubeVideoId":94,"title":95,"description":96,"youtubeDuration":97,"youtubeIsShort":10,"contentType":19,"channel":98},1017884,"8y2zh2","ONZj4IKMK7s","How Nashi Pear and Gochujang Mayo Transform a Steak Sandwich Into a Korean Flavor Bomb","Marion Grasby shows how to make a Korean-style steak sandwich with a soy, sesame, honey, and Asian pear marinade that tenderizes thin-sliced scotch fillet and keeps it juicy. The sandwich is layered with quick-pickled carrot and cucumber and a spicy gochujang mayonnaise for a tangy, savory kick. A great weeknight meal that punches well above its effort level.","PT3M56S",{"name":32,"slug":33,"avatar":34},{"id":100,"code":101,"youtubeVideoId":102,"title":103,"description":104,"youtubeDuration":105,"youtubeIsShort":10,"contentType":19,"channel":106},1017575,"ouir0s","jj6nbVC8IGA","Crispy Battered Cauliflower Tossed in a Sticky Gochujang Glaze — Better Than Wings","Marion Grasby makes vegan Korean fried cauliflower bites coated in a light, cold-water batter and drizzled with a sweet-spicy gochujang sauce made with honey, soy, and mirin. The video walks through mess-free cauliflower prep, proper deep-frying technique, and sauce consistency tips. Perfect as a party snack or served over steamed rice.","PT6M35S",{"name":32,"slug":33,"avatar":34},{"id":108,"code":109,"youtubeVideoId":110,"title":111,"description":112,"youtubeDuration":113,"youtubeIsShort":10,"contentType":19,"channel":114},1017214,"knwhzc","wzQNlZDB6Ag","Crispy Sichuan Potato Pancakes with Chili Crisp Sauce and a Fried Egg — Marion's Hash Brown Upgrade","Marion Grasby transforms the humble hash brown into a Sichuan-inspired potato pancake, seasoned with freshly roasted and ground Sichuan peppercorns and potato starch for maximum crispiness. Topped with a crispy Asian-style fried egg and a punchy chili crisp sauce made with black vinegar and sesame oil, this dish works for breakfast, brunch, or any time of day. Mama Noi even steps in to demonstrate the proper way to fry a crispy egg.","PT8M18S",{"name":32,"slug":33,"avatar":34},{"id":116,"code":117,"youtubeVideoId":118,"title":119,"description":120,"youtubeDuration":121,"youtubeIsShort":10,"contentType":122,"channel":123},1017069,"gzj9yo","qZko_YfbGYs","Pizza in 10 Minutes, No-Fry Wings & One-Tray Steamed Fish: Marion's Steam Microwave Hacks","Marion Grasby tackles three everyday cooking frustrations — puffy charred pizza crust at home, ultra-crispy chicken wings without deep-frying, and restaurant-level steamed fish and greens for four on a single tray. Using a Panasonic combination steam microwave, she demonstrates how steam, grill, and microwave functions work together to achieve results that typically require a wood-fired oven, an air fryer, and a large steamer.","PT11M25S","TECHNIQUE_AND_TIPS",{"name":32,"slug":33,"avatar":34},1778181063117]