[{"data":1,"prerenderedAt":106},["ShallowReactive",2],{"video-6abksr":3},{"video":4,"relatedVideos":69},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":27,"categories":47,"channel":66},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",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25,26],"fish sauce","MSG","weeknight dinner","wok cooking","takeout at home","stir-fry","Thai cuisine","fried rice","baking soda tenderizing","gluten-free adaptable","copycat recipe","rice technique","Asian cooking",[28,29,30,31,32,33,34,35,36,37,38,39,40,15,41,42,43,44,45,46],"Long-grain white rice","Thai Jasmine rice","Boneless skinless chicken breast","Eggs","Shallot","Garlic","Green onion","Fish sauce (Squid brand or Tiparos)","Thai soy sauce (Healthy Boy)","Golden Mountain seasoning sauce","Neutral vegetable oil","Sugar","Salt","White pepper","Baking soda","Cornstarch","Cucumber","Lime","Thai crushed red chili flakes",[48,54,60],{"id":49,"name":50,"slug":51,"emoji":52,"color":53},315,"Asian Cooking","asian-cooking","🍜","#E8553E",{"id":55,"name":56,"slug":57,"emoji":58,"color":59},461,"Weeknight Dinners","weeknight-dinners","🍳","#4A90A4",{"id":61,"name":62,"slug":63,"emoji":64,"color":65},127,"Rice & Grains","rice-grains","🍚","#FDE68A",{"name":67,"slug":68},"Jason Farmer","jason-farmer",[70,81,90,98],{"id":71,"code":72,"youtubeVideoId":73,"title":74,"description":75,"youtubeDuration":76,"youtubeIsShort":11,"contentType":12,"channel":77},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":78,"slug":79,"avatar":80},"Marion's Kitchen","marions-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":82,"code":83,"youtubeVideoId":84,"title":85,"description":86,"youtubeDuration":87,"youtubeIsShort":11,"contentType":12,"channel":88},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":67,"slug":68,"avatar":89},"https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":91,"code":92,"youtubeVideoId":93,"title":94,"description":95,"youtubeDuration":96,"youtubeIsShort":11,"contentType":12,"channel":97},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":78,"slug":79,"avatar":80},{"id":99,"code":100,"youtubeVideoId":101,"title":102,"description":103,"youtubeDuration":104,"youtubeIsShort":11,"contentType":12,"channel":105},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":78,"slug":79,"avatar":80},1778181062971]