Today I wanted to eat a spicy som tam with crispy pork rinds. I baked the pork skin for too long because I forgot, that's why I never fry them. Pork rinds are great with som tam. Let's watch how I do it!
#CookingwithYainang
Link to english comments:
ginpaithairang...
#yainangdenmark
ginpaithairang...
0:00:04
I bought pork skin from Sweden.
0:00:07
It costs--
0:00:09
How much was it?
0:00:12
It's cheap.
0:00:13
Around 35 kroner.
0:00:16
It's 4.4 kilograms in total.
0:00:19
It's written here.
0:00:20
4.4 kilograms and comes in a vacuum sealer bag...
0:00:25
which is good!
0:00:27
I'm going to boil it
0:00:28
and then make pork rinds.
0:00:31
I'll boil the rest and cut it.
0:00:37
I can use it for sour pork sausages and
0:00:39
spicy minced pork salad.
0:00:40
Let's see!
0:01:14
All set!
0:01:16
15 minutes have passed.
0:01:18
It's all ready.
0:01:50
[CC: Cut and freeze it.]
0:01:57
I'm going to sprinkle with salt.
0:02:00
Pour it over the pork skin.
0:02:05
Salt makes it stay crispy for a longer time.
0:02:10
Then, add some Aromat [Danish MSG].
0:02:13
To bring out the flavor.
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And mix.
0:02:18
Alright!
0:02:20
Put it in the oven.
0:02:23
I'm using upper heat.
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180º C for 20 minutes.
0:02:28
20 minutes have passed.
0:02:29
Taking it back inside since I just wanted to show you.
0:02:33
And next...
0:02:35
Lower the heat to 120º C.
0:02:40
Still on upper heat.
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Close it.
0:02:47
Leave it for an hour.
0:02:49
These are my pork rinds.
0:02:52
220º C.
0:02:54
The heat...
0:02:56
What is it called?
0:02:58
The fan oven.
0:02:59
[CC: After 1 hour at 120º C, increase the temperature to 220º C for 5 minutes.]
0:03:01
They'll look like this.
0:03:04
There's no need to fry them.
0:03:06
I just bake them.
0:03:07
Welcome to Gin Pai Thai Rang!
0:03:10
Hello everybody!
0:03:12
Let's eat hot-like-hell som tam together!
0:03:15
I want to eat something spicy today.
0:03:17
I've been eating som tam for several days.
0:03:19
I'm quite surprised.
0:03:22
It's salmon.
0:03:25
Raw salmon.
0:03:27
It's an extra spicy som tam with seafood.
0:03:29
I also put in scallops and salted eggs.
0:03:31
I have...
0:03:33
Baby squids.
0:03:35
It's like a som tam tray.
0:03:38
Let's start.
0:03:38
I also have rice noodles, small eggplants,
0:03:40
cabbage and... here's my iPhone [sweet pepper].
0:03:45
It's already half eaten.
0:03:46
Salad veggies that I harvested from my garden.
0:03:50
Spring onions.
0:03:52
Leave them here.
0:03:53
Plenty of everything!
0:03:55
It's fabulous today.
0:03:57
Why do I want to eat it?
0:03:59
It's because...
0:04:00
I want to eat salmon and wasabi.
0:04:24
Yummy.
0:04:28
They're Thai rice noodles.
0:04:31
I've just got them.
0:04:37
It might be pumpkin flavor because they're yellow.
0:04:42
I boiled them.
0:04:54
Scallops are 100 baht a pack.
0:04:59
You get 6-7 of them.
0:05:19
Salted egg yolks from Thailand!
0:05:31
I froze them in Thailand and put them in the freezer here.
0:06:10
Alright!
0:06:13
I made som tam with Chinese radish yesterday, right?
0:06:16
I tried dipping som tam in wasabi.
0:06:20
It was sooo good...
0:06:21
that I wanted to eat it again.
0:06:53
It has a strong smell.
0:06:55
It's really yummy. You should try it.
0:06:57
Som tam with wasabi.
0:07:12
It's not great with salted egg yolks.
0:07:15
I think they're good with a Thai spicy salad.
0:07:17
But not that great with som tam.
0:07:20
Not so good.
0:07:28
Don't forget these!
0:07:30
I almost did.
0:07:33
My pork rinds.
0:07:34
They're not sun dried.
0:07:36
Just put them in the oven.
0:07:37
I didn't fry them as well.
0:07:39
I just wanted to try.
0:07:43
Will it work if I don't fry them?
0:07:45
Will they be crispy?
0:07:46
What if I just bake them?
0:08:11
Crispy.
0:08:16
Really crispy.
0:08:54
It's summer here.
0:08:58
There are flies.
0:09:00
I'll have to check the mushrooms.
0:09:02
I'm not sure if I can find them.
0:09:13
Whenever I want to eat them again, I'll cook them like this.
0:09:18
It's my masterpiece.
0:09:19
And I can clean out the fridge too.
0:09:21
My boyfriend doesn't eat it.
0:10:00
Silky-smooth.
0:10:14
A baby squid.
0:11:18
The scallops are good.
0:11:22
I just blanched them for a bit.
0:11:55
Is it too crispy?
0:12:24
I'll keep the salmon.
0:12:44
Today I wanted to review pork rinds.
0:12:46
I'll do salmon later.
0:12:52
Reviewing pork rinds today, and salmon later.
0:13:36
The salted egg yolks aren't that good.
0:13:41
But the salmon, wasabi and som tam are great.
0:13:48
Blanched scallops aren't that great.
0:13:50
It's better to fry them.
0:13:55
They taste quite plain.
0:13:59
Chili.
0:14:03
Guys, see you next time! Be blessed with wealth. Bye!
Негізгі бет How to make pork rinds 👍 No frying, no sun drying. Eating them with som tam and seafood! ! Yainang
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