[{"data":1,"prerenderedAt":408},["ShallowReactive",2],{"channel-marions-kitchen":3},{"channel":4,"videos":17},{"id":5,"name":6,"slug":7,"avatar":8,"banner":9,"bio":10,"language":11,"primaryCuisine":12,"contentStyle":13,"videoFormat":14,"region":15,"linkWebsite":16,"linkInstagram":16,"linkTiktok":16,"linkTwitter":16,"linkFacebook":16,"linkPatreon":16},1024,"Marion's Kitchen","marions-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj","https:\u002F\u002Fyt3.googleusercontent.com\u002F9JQUBMFzbmzQdht51KvvTx8yipx9dxbGaXXk1asJXJIu70S8ajQVr9ZZinj9wUTkzFD6Umsnmg","Created by Marion Grasby, this channel brings bold and accessible Asian recipes to home cooks worldwide. Focuses especially on Thai and Southeast Asian cuisine with clear, easy instructions.","English","Thai","Home Cooking","Mixed","Australia",null,[18,28,37,45,53,62,70,78,86,94,102,110,118,126,134,142,150,158,166,174,183,191,200,208,216,224,232,241,249,257,265,272,280,288,296,304,312,320,328,336,344,352,360,368,376,384,392,400],{"id":19,"code":20,"youtubeVideoId":21,"title":22,"description":23,"youtubeDuration":24,"youtubeIsShort":25,"contentType":26,"channel":27},1017255,"uebrt5","9wo5adBixc0","How Marion Nails Chicken 65: Yogurt Marinade, Curry Leaves, and a Controversial Ketchup Twist","Marion Grasby tries Chicken 65 for the first time — the fiery deep-fried chicken dish originating from Chennai, India. She walks through a yogurt-based spice marinade, a light cornflour crust for ultra-crispy results, and a wok-tossed finish with curry leaves, green chili, and a touch of tomato ketchup. A great watch for anyone wanting a bold, restaurant-style Indian appetizer at home.","PT7M23S",false,"RECIPE",{"name":6,"slug":7,"avatar":8},{"id":29,"code":30,"youtubeVideoId":31,"title":32,"description":33,"youtubeDuration":34,"youtubeIsShort":25,"contentType":35,"channel":36},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":6,"slug":7,"avatar":8},{"id":38,"code":39,"youtubeVideoId":40,"title":41,"description":42,"youtubeDuration":43,"youtubeIsShort":25,"contentType":26,"channel":44},1017491,"l874me","6kB3sfLM29Y","6 Authentic Thai Dinners from Scratch: Beef Salad, Cashew Chicken, Glass Noodles, Turmeric Rice, Larb & Panang Curry","Marion Grasby walks through six complete Thai dinner recipes you can make at home, including a mum-inspired Thai beef salad, glossy cashew chicken stir-fry, soy sauce glass noodles (pad see ew woon sen), fragrant turmeric chicken rice, spicy chicken larb with homemade chili powder and roasted rice powder, and a from-scratch Panang curry paste. Each recipe includes pro tips on technique, ingredient substitutions, and authentic Thai flavor-building.","PT44M7S",{"name":6,"slug":7,"avatar":8},{"id":46,"code":47,"youtubeVideoId":48,"title":49,"description":50,"youtubeDuration":51,"youtubeIsShort":25,"contentType":26,"channel":52},1017334,"wsyc5c","iwq95SVMBg0","How Marion Grasby Recreates Kuala Lumpur's Iconic Chilli Pan Mee at Home — With Crispy Ikan Bilis and a 30-Minute Slow-Cooked Chilli","Marion Grasby breaks down her homemade version of the famous Malaysian street dish Chilli Pan Mee — a bowl of wheat noodles loaded with slow-cooked chilli paste, sticky minced pork, crispy dried anchovies (ikan bilis), and a runny poached egg. The video walks through each component step by step, emphasizing the patience needed for the deeply flavored chilli and the importance of mixing everything together before eating. Perfect for fans of Malaysian cuisine or anyone craving a bold, umami-packed noodle dish.","PT11M53S",{"name":6,"slug":7,"avatar":8},{"id":54,"code":55,"youtubeVideoId":56,"title":57,"description":58,"youtubeDuration":59,"youtubeIsShort":25,"contentType":60,"channel":61},1017085,"e1r1vs","TbwsvT0xSQ0","Marion Turns a Classic Reuben Into Fried Rice — But Can It Beat the Original?","Marion Grasby goes head-to-head with her professional chef recipe developer in a Reuben sandwich challenge: a classic stacked Reuben versus an Asian-inspired Reuben fried rice with kimchi, homemade thousand island dressing, and melted cheese. A food stylist judge decides which version takes the crown. Sponsored by Panasonic Australia.","PT8M11S","FOOD_CHALLENGE",{"name":6,"slug":7,"avatar":8},{"id":63,"code":64,"youtubeVideoId":65,"title":66,"description":67,"youtubeDuration":68,"youtubeIsShort":25,"contentType":26,"channel":69},1017699,"xb8hko","qxH3PQ94BjM","Char Your Noodles Until They're Almost Burnt: The Secret to Thailand's Kuay Teow Kua Gai","Marion Grasby teaches how to make Kuay Teow Kua Gai, a lesser-known Thai street food noodle dish where fresh rice noodles are 'roasted' in a screaming-hot wok until charred and crispy. The video covers key techniques, special ingredients like sweet pickled radish, and how this dish differs from pad see ew and drunken noodles.","PT8M7S",{"name":6,"slug":7,"avatar":8},{"id":71,"code":72,"youtubeVideoId":73,"title":74,"description":75,"youtubeDuration":76,"youtubeIsShort":25,"contentType":26,"channel":77},1017271,"ad7bzn","eb3CMUTo7ps","Marion Makes Palak Paneer from Scratch — Including Homemade Paneer in Under an Hour","Marion Grasby walks through making the Indian classic Palak Paneer entirely from scratch, starting with homemade paneer using just milk and lemon juice. She covers the full spinach sauce with toasted cumin, ghee, fresh tomato, and the secret restaurant ingredient — kasuri methi (fenugreek leaves). A beginner-friendly, vegetarian comfort meal ready in about an hour.","PT12M47S",{"name":6,"slug":7,"avatar":8},{"id":79,"code":80,"youtubeVideoId":81,"title":82,"description":83,"youtubeDuration":84,"youtubeIsShort":25,"contentType":26,"channel":85},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":6,"slug":7,"avatar":8},{"id":87,"code":88,"youtubeVideoId":89,"title":90,"description":91,"youtubeDuration":92,"youtubeIsShort":25,"contentType":26,"channel":93},1017565,"hgv4ww","mP-DrYIxogw","How Marion's Half-Thai, Half-Australian Background Created This Five-Spice Cherry Glazed Stuffed Pork Belly with Insane Crackling","Marion Grasby shares her ultimate holiday roast pork belly — scored every centimeter for maximum crackling, rolled around a herb-and-rice stuffing with pancetta and lemon zest, and served with a make-ahead five-spice cherry gravy. A step-by-step guide packed with tips on drying, salting, and scoring the skin to guarantee crispy results every time.","PT21M21S",{"name":6,"slug":7,"avatar":8},{"id":95,"code":96,"youtubeVideoId":97,"title":98,"description":99,"youtubeDuration":100,"youtubeIsShort":25,"contentType":26,"channel":101},1017136,"ds0zww","57DMnlMV57E","Why Marion Blanches, Chills, and Pan-Fries Chow Mein Noodles Three Times for the Perfect Texture","Marion Grasby reveals her signature three-step noodle technique — blanch, refrigerate, then dry-fry in batches — that gives chicken chow mein its signature chewy-yet-saucy texture. She walks through the full recipe including a baking soda meat tenderizing trick and a sauce built on soy, oyster sauce, and Shaoxing wine. The recipe is from her cookbook 'Just as Delicious.'","PT7M50S",{"name":6,"slug":7,"avatar":8},{"id":103,"code":104,"youtubeVideoId":105,"title":106,"description":107,"youtubeDuration":108,"youtubeIsShort":25,"contentType":26,"channel":109},1017667,"89mubk","mby0G94sq0E","Why Bacon Makes the Best Japanese Tanmen Broth — Ready Faster Than You'd Think","Marion Grasby shares her quick and easy take on Japanese Tanmen, a lesser-known ramen noodle soup made with bacon instead of traditional pork belly for a smoky, flavor-packed broth. The soup comes together with stir-fried vegetables, wood ear mushrooms, and fresh ramen noodles in a fraction of the time of most noodle soups. Perfect for a fast weeknight dinner that still delivers serious depth of flavor.","PT5M36S",{"name":6,"slug":7,"avatar":8},{"id":111,"code":112,"youtubeVideoId":113,"title":114,"description":115,"youtubeDuration":116,"youtubeIsShort":25,"contentType":26,"channel":117},1017064,"88gj03","EO4MMZajHaw","One Pork Belly, 14 Servings: Banh Mi, Dan Dan Noodles & Hot and Sour Soup from a Single Roast","Marion Grasby transforms one classic crispy roast pork belly into three exciting Asian-inspired meals across 14 servings — a Vietnamese banh mi, spicy Szechuan dan dan noodles, and a hearty hot and sour soup. The video is a fresh take on meal prep that swaps sad chicken and rice for bold, crackling-topped dishes. Perfect for anyone who wants flavor-packed lunches and dinners without cooking from scratch every day.","PT9M41S",{"name":6,"slug":7,"avatar":8},{"id":119,"code":120,"youtubeVideoId":121,"title":122,"description":123,"youtubeDuration":124,"youtubeIsShort":25,"contentType":26,"channel":125},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":6,"slug":7,"avatar":8},{"id":127,"code":128,"youtubeVideoId":129,"title":130,"description":131,"youtubeDuration":132,"youtubeIsShort":25,"contentType":26,"channel":133},1017156,"0fthdi","G82b0dfoafQ","Angostura Bitters in a Thai Marinade? Marion's Sticky Lemon Lime Chicken Says Yes","Marion Grasby uses Angostura aromatic bitters — typically reserved for cocktails — as a secret marinade ingredient to create a bold, spiced Thai roast chicken. The marinade blends kaffir lime leaves, bird's-eye chilies, coriander root, fish sauce, and bitters for a sticky, floral glaze. A perfect weekend entertaining dish served with sticky rice and fresh leaves.","PT5M29S",{"name":6,"slug":7,"avatar":8},{"id":135,"code":136,"youtubeVideoId":137,"title":138,"description":139,"youtubeDuration":140,"youtubeIsShort":25,"contentType":26,"channel":141},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":6,"slug":7,"avatar":8},{"id":143,"code":144,"youtubeVideoId":145,"title":146,"description":147,"youtubeDuration":148,"youtubeIsShort":25,"contentType":26,"channel":149},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":6,"slug":7,"avatar":8},{"id":151,"code":152,"youtubeVideoId":153,"title":154,"description":155,"youtubeDuration":156,"youtubeIsShort":25,"contentType":60,"channel":157},1017144,"bybj3s","lzRGuWwBzJQ","Marion Grasby Eats Ghost Pepper Noodles While Answering Burning Personal Questions","Marion Grasby of Marion's Kitchen tackles an escalating spicy noodle challenge — from mild instant noodles to ghost pepper varieties — while her team fires increasingly personal questions at her via text. If she refuses to answer, she has to add more hot sauce. Equal parts funny and brutally spicy, it's a mix of food challenge and candid Q&A.","PT10M55S",{"name":6,"slug":7,"avatar":8},{"id":159,"code":160,"youtubeVideoId":161,"title":162,"description":163,"youtubeDuration":164,"youtubeIsShort":25,"contentType":26,"channel":165},1017873,"wbf2lf","vB09snlwXH4","Marion's Mum Reveals the Cake-Wrapped Secret to Perfectly Crispy Deep Fried Ice Cream","Marion Grasby and her professional chef mother demonstrate how to make deep fried ice cream at home, using a butter cake barrier and coconut coating to keep the ice cream from melting. They walk through every freezing step, flavor options, and frying technique during a live cooking show. A nostalgic recipe inspired by Marion's childhood Chinese restaurant visits.","PT25M1S",{"name":6,"slug":7,"avatar":8},{"id":167,"code":168,"youtubeVideoId":169,"title":170,"description":171,"youtubeDuration":172,"youtubeIsShort":25,"contentType":26,"channel":173},1017416,"u5vxj2","UPzxiSU4DHk","Star Anise, Dark Soy & BBQ Sauce: The Flavor-Layering Secrets Behind Marion's Ultimate Aussie Meat Pie","Marion Grasby shares her ultimate Australian meat pie recipe, revealing a clever flavor-layering technique using unexpected ingredients like star anise, dark soy sauce, and barbecue sauce in a slow-braised beef brisket filling. She walks through every step from searing the beef in cornflour for maximum crust to the classic Aussie two-pastry structure — shortcrust base, puff pastry lid — that delivers perfect structural integrity. A must-watch for anyone serious about recreating the iconic Aussie meat pie at home.","PT15M12S",{"name":6,"slug":7,"avatar":8},{"id":175,"code":176,"youtubeVideoId":177,"title":178,"description":179,"youtubeDuration":180,"youtubeIsShort":25,"contentType":181,"channel":182},1017072,"0imy2c","bshSych8giE","Khlong Lat Mayom: Bangkok's Locals-Only Floating Market With Fermented Sausage, River Prawns & Crispy Pork","Marion Grasby takes her crew to Khlong Lat Mayom, a floating market in Bangkok frequented by locals rather than tourists. The video is a lively food tour featuring dishes like spicy noodle soup, fermented pork sausage with scud chilies, grilled salt-roasted fish, giant river prawns, and crispy pork crackling — the kind of hyper-local Thai food you can't easily recreate at home. It's a fun, behind-the-scenes glimpse into authentic Bangkok street food culture.","PT5M54S","FOOD_TRAVEL",{"name":6,"slug":7,"avatar":8},{"id":184,"code":185,"youtubeVideoId":186,"title":187,"description":188,"youtubeDuration":189,"youtubeIsShort":25,"contentType":26,"channel":190},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":6,"slug":7,"avatar":8},{"id":192,"code":193,"youtubeVideoId":194,"title":195,"description":196,"youtubeDuration":197,"youtubeIsShort":25,"contentType":198,"channel":199},1017238,"gv81ky","BXjvI44MIDs","5 Ways to Cook Through 44 Pounds of Leftover Christmas Ham — From Croque Madame to Ramen","Marion Grasby tackles 20 kilos of leftover glazed Christmas ham by cooking five dishes across two days: Thomas Keller's Croque Madame, spicy Dan Dan noodles, ham wontons with chili sauce, a classic American ham salad, and a smoky ham hock ramen. A fun, resourceful challenge video packed with practical leftover ideas and honest taste reactions.","PT33M49S","FOOD_VLOG",{"name":6,"slug":7,"avatar":8},{"id":201,"code":202,"youtubeVideoId":203,"title":204,"description":205,"youtubeDuration":206,"youtubeIsShort":25,"contentType":26,"channel":207},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":6,"slug":7,"avatar":8},{"id":209,"code":210,"youtubeVideoId":211,"title":212,"description":213,"youtubeDuration":214,"youtubeIsShort":25,"contentType":26,"channel":215},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":6,"slug":7,"avatar":8},{"id":217,"code":218,"youtubeVideoId":219,"title":220,"description":221,"youtubeDuration":222,"youtubeIsShort":25,"contentType":26,"channel":223},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":6,"slug":7,"avatar":8},{"id":225,"code":226,"youtubeVideoId":227,"title":228,"description":229,"youtubeDuration":230,"youtubeIsShort":25,"contentType":26,"channel":231},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":6,"slug":7,"avatar":8},{"id":233,"code":234,"youtubeVideoId":235,"title":236,"description":237,"youtubeDuration":238,"youtubeIsShort":239,"contentType":181,"channel":240},1016959,"14ko9z","Q74Th9Ff-l4","Why Singapore Might Be the Greatest Eating City in the World — A Complete F&B Guide","Marion from Marion's Kitchen takes viewers on a comprehensive guide to Singapore's food and beverage scene, making the case that the city-state is one of the world's top eating destinations. The video explores the breadth and excitement of Singapore's culinary culture, treating the entire city as a food challenge for passionate eaters.","PT21S",true,{"name":6,"slug":7,"avatar":8},{"id":242,"code":243,"youtubeVideoId":244,"title":245,"description":246,"youtubeDuration":247,"youtubeIsShort":25,"contentType":26,"channel":248},1017915,"fow1as","R2YIlPcWNao","Why Marion Adds Bacon AND Pork Belly to Her Hokkien Noodle Stir-Fry","Marion Grasby makes her indulgent Special Hokkien Noodles featuring a triple-protein combo of bacon, marinated pork belly, and prawns. She shares key techniques like skinning pork belly for stir-frying, using shrimp paste for deep umami flavour, and creating a glossy cornstarch sauce that clings to every noodle. Perfect for fans of bold, flavour-packed Asian stir-fry dishes.","PT4M3S",{"name":6,"slug":7,"avatar":8},{"id":250,"code":251,"youtubeVideoId":252,"title":253,"description":254,"youtubeDuration":255,"youtubeIsShort":25,"contentType":26,"channel":256},1001608,"je00du","VN0DbjqpuVU","Thai Roast Chicken Rice in 30 Minutes: Crispy Skin, Garlicky Rice & Spicy Nam Jim Sauce","Marion Grasby's weeknight take on Thai chicken rice features ultra-crispy oven-roasted chicken thighs, fragrant garlic-ginger jasmine rice cooked in chicken stock, and a bold Thai dipping sauce made with tao jiew (yellow soybean paste), chilies, and coriander. It delivers all the flavour of a classic street-food chicken rice in just 30 minutes — no boiling, no babysitting.","PT7M39S",{"name":6,"slug":7,"avatar":8},{"id":258,"code":259,"youtubeVideoId":260,"title":261,"description":262,"youtubeDuration":263,"youtubeIsShort":25,"contentType":26,"channel":264},1017927,"0l2t7j","QfxApGaewKE","How Pressing Chicken with a Weighted Pan Gets You Shatteringly Crispy Skin Every Time","Marion Grasby shares her technique for ultra-crispy pan-fried chicken thighs using a weighted-pan method to press the skin down during cooking. She pairs it with a loaded 'special' fried rice featuring Chinese sausage, Asian greens, and a sesame oil finish added off-heat to preserve its fragrance. A practical, flavor-packed weeknight dinner with smart Asian cooking tips throughout.","PT4M23S",{"name":6,"slug":7,"avatar":8},{"id":266,"code":267,"youtubeVideoId":268,"title":269,"description":270,"youtubeDuration":108,"youtubeIsShort":25,"contentType":26,"channel":271},1017906,"vp4qq8","FG9iTaLafyE","How Marion's Trick of Bruising Aromatics Transforms Store-Bought Stock Into a Rich Wonton Noodle Soup Broth","Marion Grasby shares her approachable homemade version of wonton chicken noodle soup, including a clever technique for elevating store-bought chicken stock with bruised garlic, ginger, peppercorns, and star anise. She walks through making juicy prawn-and-chicken wontons from scratch, with tips on folding, freezing extras, and cooking wontons separately to keep the broth clear.",{"name":6,"slug":7,"avatar":8},{"id":273,"code":274,"youtubeVideoId":275,"title":276,"description":277,"youtubeDuration":278,"youtubeIsShort":25,"contentType":26,"channel":279},1017912,"toth1i","WGGI2ELXYRw","Crispy Fried Wonton Canapes Topped with Crab, Prawn & Kaffir Lime Salad","Marion Grasby shows how to make impressive yet easy party canapes: fried wonton crisps topped with a fragrant Asian seafood salad of crab, prawns, kaffir lime, ginger, toasted coconut, and a sticky tamarind-lime dressing. Perfect make-ahead finger food for entertaining.","PT4M16S",{"name":6,"slug":7,"avatar":8},{"id":281,"code":282,"youtubeVideoId":283,"title":284,"description":285,"youtubeDuration":286,"youtubeIsShort":239,"contentType":26,"channel":287},1001607,"y8g029","zxGkHuC5K0M","Red Curry Chicken Meatball Udon Soup with Dumplings — Marion's Fiery Soul Food","Marion Grasby shares her go-to red curry soup featuring rustic chicken meatballs, udon noodles, and dumplings in a rich Thai curry broth. She reveals her secret shortcuts — chicken stock cubes and kaffir lime leaves — for deep, bold flavor fast. A comforting yet fiery bowl perfect for weeknight dinners.","PT49S",{"name":6,"slug":7,"avatar":8},{"id":289,"code":290,"youtubeVideoId":291,"title":292,"description":293,"youtubeDuration":294,"youtubeIsShort":25,"contentType":26,"channel":295},1017905,"vt18or","3vtfXNtdoHo","Bangkok Cafe-Style Drunken Noodles Made With Spaghetti — Marion's Fusion Twist","Marion Grasby puts a fusion spin on Thai Pad Kee Mao (drunken noodles) by swapping traditional fresh rice noodles for Italian spaghetti — a trend she spotted across Bangkok cafes. The dish features prawns, holy basil, Chinese broccoli, and a fiery chili-oyster sauce combo, finished with the technique of cooking pasta al dente then completing it in the pan to absorb all the flavors.","PT3M30S",{"name":6,"slug":7,"avatar":8},{"id":297,"code":298,"youtubeVideoId":299,"title":300,"description":301,"youtubeDuration":302,"youtubeIsShort":25,"contentType":26,"channel":303},1017918,"z3oosy","3-Bs1jGqS3s","The Nashi Pear Trick That Makes Korean BBQ Beef Irresistibly Tender at Home","Marion Grasby reveals her secret to ultra-tender Korean grilled beef: marinating thinly sliced steak with nashi pear, black soy sauce, mirin, and sesame oil. The beef is pan-seared until caramelized and sticky, then served family-style in lettuce wraps with kimchi, perilla leaves, and bean shoots. A fast, flavor-packed weeknight dinner ready in under an hour.","PT3M41S",{"name":6,"slug":7,"avatar":8},{"id":305,"code":306,"youtubeVideoId":307,"title":308,"description":309,"youtubeDuration":310,"youtubeIsShort":239,"contentType":26,"channel":311},1001586,"lbce2o","UzYl8bHMP30","No-Fold Crispy Dumplings with a Crunchy Web Upgrade — The Lazy Girl Method, Perfected","Marion takes the viral no-fold dumpling trend and elevates it with two clever tricks: an ice cream scoop for filling and a flour-water mixture that creates a stunning crispy web connecting all the dumplings. It's the easiest, crunchiest dumpling method you'll ever try — no folding required.","PT37S",{"name":6,"slug":7,"avatar":8},{"id":313,"code":314,"youtubeVideoId":315,"title":316,"description":317,"youtubeDuration":318,"youtubeIsShort":25,"contentType":26,"channel":319},1017923,"x3xhdn","-PqWdYX8AO8","Shortcut Vietnamese Pho in 20 Minutes: Marion's Fast Broth Technique","Marion Grasby shows how to make a rich, flavorful pho broth in record time without an all-day simmer. The video covers her umami-boosting broth technique using fish sauce, how to slice beef paper-thin for instant cooking with hot stock, and how to set up classic pho condiments like hoisin, chili paste, bean sprouts, and Thai basil.","PT3M11S",{"name":6,"slug":7,"avatar":8},{"id":321,"code":322,"youtubeVideoId":323,"title":324,"description":325,"youtubeDuration":326,"youtubeIsShort":25,"contentType":26,"channel":327},1017917,"pttgo3","QkWuKdZfZrM","Thai-Inspired Trick: Why Marion Adds Basil Like a Vegetable in This 20-Minute Beef & Eggplant Stir-Fry","Marion Grasby shares her quick and flavorful basil, beef, and eggplant stir-fry — a perfect midweek meal when you don't feel like cooking. She walks through key stir-fry tips like getting the pan screaming hot for a proper sear, using a mix of mild and fiery scud chilies to control heat, and finishing with a generous handful of Thai basil as if it were a vegetable. Fast, easy, and packed with bold Asian flavors.","PT3M28S",{"name":6,"slug":7,"avatar":8},{"id":329,"code":330,"youtubeVideoId":331,"title":332,"description":333,"youtubeDuration":334,"youtubeIsShort":25,"contentType":26,"channel":335},1017922,"5peg70","uSqO8-Po-ws","The Japanese Potato Salad Secret That Makes Tonkatsu a Complete Meal","Marion Grasby walks through a full Japanese tonkatsu dinner, featuring panko-crumbed pork cutlets shallow-fried to a golden crisp and served with a tangy Kewpie mayo potato salad. She shares key tips like seasoning the meat before crumbing and using pickled vegetables for authentic Japanese potato salad flavor. Perfect for anyone wanting a restaurant-quality Japanese comfort meal at home.","PT4M43S",{"name":6,"slug":7,"avatar":8},{"id":337,"code":338,"youtubeVideoId":339,"title":340,"description":341,"youtubeDuration":342,"youtubeIsShort":239,"contentType":35,"channel":343},1001605,"j13y75","i_OzsI2lPnU","Turn Dumpling Wrappers Into Silky Hand-Pulled Noodles in 20 Seconds","Marion shares a genius hack for making hand-pulled noodles using store-bought dumpling wrappers — just 20 seconds in the microwave relaxes the dough enough to stretch without breaking. The noodles are served with a spicy pork topping made with doenjang, soy, black vinegar, and Sichuan peppercorn, finished with crispy chili oil, cucumber, and coriander.","PT53S",{"name":6,"slug":7,"avatar":8},{"id":345,"code":346,"youtubeVideoId":347,"title":348,"description":349,"youtubeDuration":350,"youtubeIsShort":25,"contentType":26,"channel":351},1001606,"wksn65","v0rbWYlsfH8","Crispy Chinese Lemon Chicken with a Glossy Lemon Glaze (Better Than Takeaway!)","Marion Grasby shares her foolproof weeknight Chinese Lemon Chicken — golden, crispy chicken coated in a light cornstarch-egg white batter, wok-fried and tossed in a perfectly balanced sticky lemon glaze. No deep fryer, no gloopy mess, and no long prep time. A quick fakeaway that rivals your favourite restaurant version.","PT5M38S",{"name":6,"slug":7,"avatar":8},{"id":353,"code":354,"youtubeVideoId":355,"title":356,"description":357,"youtubeDuration":358,"youtubeIsShort":25,"contentType":26,"channel":359},1001591,"vnw0mj","ajwZ5l9og3Y","Juicy Golden Chicken Breast Every Time — Marion's Mayonnaise Hack & Sticky Soy Garlic Glaze","Marion Grasby shares her foolproof stovetop method for cooking chicken breast that's golden-seared on the outside and perfectly juicy inside — no brining or sous-vide required. Her secret weapon is mayonnaise in the marinade, which locks in moisture, helps garlic stick without burning, and creates beautifully caramelized edges. The chicken is finished with a sticky soy garlic glaze made from pantry staples for a quick, crave-worthy weeknight dinner.","PT9M15S",{"name":6,"slug":7,"avatar":8},{"id":361,"code":362,"youtubeVideoId":363,"title":364,"description":365,"youtubeDuration":366,"youtubeIsShort":25,"contentType":26,"channel":367},1017929,"4migs1","VFfEkUeVvQk","Why Toasted Rice Powder Is the Secret to an Authentic Thai Laab Salad","Marion Grasby walks through her Thai pork laab salad, revealing why toasted ground rice is the make-or-break ingredient most home cooks skip. She covers the classic lime-fish sauce-palm sugar dressing, the trick of adding shallots to hot pork straight from the pan, and finishing with fresh herbs for a perfectly coated, nutty, spicy salad.","PT3M26S",{"name":6,"slug":7,"avatar":8},{"id":369,"code":370,"youtubeVideoId":371,"title":372,"description":373,"youtubeDuration":374,"youtubeIsShort":25,"contentType":26,"channel":375},1017903,"o1l1b8","UT3qngmEpU4","Marion's Lighter Sweet & Sour Chicken: Pineapple Juice Sauce, No Heavy Batter","Marion Grasby shares her elevated take on classic Chinese takeaway sweet and sour chicken, featuring a from-scratch sauce made with pineapple juice, brown sugar, and Chinese five-spice instead of chunky pineapple. The chicken is lightly dusted in flour (not a heavy batter) for a crispier, lighter result. A great weeknight stir-fry for fans of Asian home cooking.","PT3M45S",{"name":6,"slug":7,"avatar":8},{"id":377,"code":378,"youtubeVideoId":379,"title":380,"description":381,"youtubeDuration":382,"youtubeIsShort":25,"contentType":26,"channel":383},1017907,"7giijo","evsutye8sBE","Szechuan Peppercorn Spiced Salt Prawns with a Crispy Rice Flour Coating","Marion Grasby shows how to make restaurant-quality salt and pepper prawns at home, highlighting the key technique of toasting and grinding Szechuan peppercorns and black peppercorns for a fragrant spiced salt. The prawns are coated in a light rice flour and plain flour blend for maximum crispiness without a heavy batter, then tossed in the spiced salt while still hot and served with a chilli mayo dipping sauce.","PT3M22S",{"name":6,"slug":7,"avatar":8},{"id":385,"code":386,"youtubeVideoId":387,"title":388,"description":389,"youtubeDuration":390,"youtubeIsShort":25,"contentType":26,"channel":391},1017931,"1arwe1","CGcXVYMPOuE","How Thailand's Street Food Scene Turned Chinese Shumai Into Spiced Prawn & Pork Dumplings","Marion Grasby reveals how to make Thai-style shumai (Khanom Jeeb) — steamed prawn and pork dumplings packed with a classic Thai paste of garlic and white pepper. The video covers filling preparation, shaping technique, and a quick dipping sauce, highlighting the Chinese-Thai culinary fusion found in Thai street food.","PT3M7S",{"name":6,"slug":7,"avatar":8},{"id":393,"code":394,"youtubeVideoId":395,"title":396,"description":397,"youtubeDuration":398,"youtubeIsShort":25,"contentType":26,"channel":399},1017908,"wkfuzu","iTmWFwIDXp8","Why Marion Grills Chicken and Leek on Separate Skewers for Perfect Teriyaki Caramelization","Marion Grasby walks through her homemade teriyaki sauce — built from soy sauce, brown sugar, mirin, and sake — and explains why she skewers chicken thighs and leeks separately to achieve even searing and deep lacquered color. A practical, weeknight-friendly take on Japanese yakitori-style cooking that works just as well with salmon or plain chicken pieces.","PT3M50S",{"name":6,"slug":7,"avatar":8},{"id":401,"code":402,"youtubeVideoId":403,"title":404,"description":405,"youtubeDuration":406,"youtubeIsShort":239,"contentType":26,"channel":407},1016811,"6igwbp","e14zpmP5wpw","Why Marion's Korean Prep Chef Couldn't Stop Eating This Galbi Jjim Beef Stew","Marion from Marion's Kitchen tackles Galbi Jjim, a Korean braised beef short rib stew, as part of her 7 Asian dinners in 7 days series. The recipe features a nashi pear-based sauce for tenderizing the meat, plus unique additions like chestnuts, dried jujubes, and shiitake mushrooms. It's a rewarding weekend cooking project that delivers deeply flavored, fall-apart tender beef ribs.","PT1M",{"name":6,"slug":7,"avatar":8},1778181067085]