Nick Massie: Thai Turkey Throwdown

Nick Massie: Thai Turkey Throwdown


Hi guys! Here we are. These on plus. We’re ready to rock and roll. Sam doesn’t
even know what we’re doing. This is one of my favorites. This is probably the most popular recipe. -The most downloaded recipe!
-Most downloaded and it’s also the best meal prep that I would–as far as entry level, this is it. You guys, stick around. Up next is my
Thai Turkey Throwdown. Okay, so we’re going to start any Thai/Asian thing–
I like to start mainly with garlic and ginger. So half of the ginger… Half of garlic… And then while this is heating, we’re going
to julienne these two onions. -So if we were to dice the onion…
-Should we do it? -Do we call it dicing or is that julienne?
-Uh, that’s dicing. Both: Let’s dice! Teach me to dice. What we’re going to look at is–this is
where the root connects. It’s going to hold the onion together. You see that? That part, that’s going to go away from you. And then you’re just going to do–let’s go one slice acrossthe belly, I call it. So right through the middle, but not all the way through. That works. And then maybe one, two, three. And then here, one, two, three. That wasn’t so bad. I think it just freaked me out because I saw
you do it at superhuman speeds. Well yeah, you can do a bunch of them like this, right? A lot smaller. And then you can do two or three cuts across the belly. These babies are potent. -Are you lighting up?
-I am. Are you? Uh, not yet. I’m scared. Garlic and ginger’s toasting up nicely. Maybe a little bit too much. I’m
going to turn the heat down. I’m going to give a little pinch of salt. I’m not–I’m not crying yet. I’m about to, and
I’m not bleeding yet. And you’re not about to. Oh yeah, here come the tears. Okay, get those onions in the pan. Good pinch of salt on the top. -Of the turk?
-Yeah. Pepper, too. So I’m going to make a little room in the middle… Quick squirt of olive oil, right there. And then, seasoned side down, right into the middle. We’re making a moat of ginger, garlic, and onions. And then season that top side. And then you can start kind of folding that seasoning in. So now, let’s go: carrots. So if we were doing like a–like
an actual cooking show competition, they give out points for presentation. While cooking. -So just think about that while you’re over here.
-Like a sand castle cooking class? What we want to do while this is cooking down–
we want to quarter these mushrooms. Get half and half. And like we learned before, if you take a
handful and set them here, then quarter those, it’s going to be a few seconds faster than reaching in here each time. So the mushrooms are done. I beat Sam, again. I waited until we could explain this stage of it. They don’t know how I got here.
How’d those get in there? -Like this, let me show you guys.
-We’re going to add the mushrooms now. to the pan. Make a little mushroom hood. All right guys, the mushrooms are cooking down. The carrots are cooking down. We’re getting some moisture in the
pan, like we talked about. Next, we’re going to add water
chestnuts and bamboo shoots. And then we’re going to chiffonade this in half, like that. Stack it up like that. Now, as tightly as you can. Let’s give this a stir. Let’s fold this in. Now let’s go with our coconut milk. We’re going to make it “light” coconut milk. And the way to do that is just by adding water. Next up, we got sambal. You can use sriracha or any chili paste. I’m going to do all of this right here.
I like it. And then fish sauce. Tell us about fish sauce. Fish sauce kind of has this umami– have you heard of that? Like a depth of flavor kind of… Japanese term. I think they just put a bunch of fish in a barrel
and let them soak for a long time, with salt. -They say go to work, boys.
-It’s time to work. -Did you go all the fish sauce?
-Yeah. Okay, so next up we’re going to cut the heat
and fold in our cilantro. Let’s do that. And then we’re going to do a kind of a meal prep thing, so we’ll get our little black trays out. Sam, good job, bud. Finishing that up. So I was thinking: what I want to do, just
color-wise and for finish. I like it spicy. You don’t have to do this, but I’m just going to put a little dab of sambal on the top of each one. And then if you want to do a sprig of
cilantro, right on top. All right guys, so the Thai Turkey Throwdown. The flavor is incredible. There’s some chopping involved, some prep, big pans, takes a little time. -Clearly see it’s worth it.
-Totally see it’s worth it in the end. -So get in the kitchen.
-Get in the kitchen. Give this one a try. Keep meal prep fun. Keep it flavorful. Keep it simple. Both:Happy cooking!