[{"data":1,"prerenderedAt":88},["ShallowReactive",2],{"video-5r2sui":3},{"video":4,"relatedVideos":51},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":25,"categories":35,"channel":48},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",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24],"banana","Thai dessert","cold batter technique","family recipe","easy recipe","street food","crispy","deep fried","vegetarian","Asian dessert","fritters",[26,27,28,29,30,31,32,33,34],"ripe bananas","cake flour (or plain flour)","baking powder","cold soda water","egg","cornflour (cornstarch)","oil (for deep frying)","icing sugar","ice cream (optional, for serving)",[36,42],{"id":37,"name":38,"slug":39,"emoji":40,"color":41},315,"Asian Cooking","asian-cooking","🍜","#E8553E",{"id":43,"name":44,"slug":45,"emoji":46,"color":47},112,"Desserts","desserts","🍮","#C8955B",{"name":49,"slug":50},"Marion's Kitchen","marions-kitchen",[52,63,72,80],{"id":53,"code":54,"youtubeVideoId":55,"title":56,"description":57,"youtubeDuration":58,"youtubeIsShort":11,"contentType":12,"channel":59},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",{"name":60,"slug":61,"avatar":62},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":64,"code":65,"youtubeVideoId":66,"title":67,"description":68,"youtubeDuration":69,"youtubeIsShort":11,"contentType":12,"channel":70},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":49,"slug":50,"avatar":71},"https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":73,"code":74,"youtubeVideoId":75,"title":76,"description":77,"youtubeDuration":78,"youtubeIsShort":11,"contentType":12,"channel":79},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":60,"slug":61,"avatar":62},{"id":81,"code":82,"youtubeVideoId":83,"title":84,"description":85,"youtubeDuration":86,"youtubeIsShort":11,"contentType":12,"channel":87},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":49,"slug":50,"avatar":71},1778181064796]