I got 10 kilos of salmon belly, so I deep fried it.
Bake the salmon belly in the oven at 170 °C for 40 minutes.
Coat in rice flour before frying it.
Today I also have a spicy Som Tam (papaya salad) with raw shrimp and pla ra (fermented fish sauce).
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Link to english comments:
ginpaithairang...
#yainangdenmark
ginpaithairang...
0:00:20
Welcome to Gin Pai Thai Rang!
0:00:22
How's it going?
Hello, everybody.
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Thank you for your comments.
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I...
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am trying to make new videos
of me eating spicy food, as always.
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It's just that I'm going
through menopause symptoms.
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Actually,
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I wanted to rest for a bit.
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Besides,
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I have a hormonal imbalance.
I am 52 now.
0:00:47
I'm glad to hear that so many of you missed me.
Asking where I was...
0:00:51
So I made en effort to come back.
0:00:53
Of course I've missed you guys, too.
0:00:55
That's why I'm back to eat with you all again.
0:00:57
Now, I know...
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how to look after my health.
0:01:06
This tray was 100 baht.
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The bigger one
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was 200 baht.
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Bitter beans are now 200 baht.
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They used to be 150 baht.
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But now it's 200 baht a tray.
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This one is just a bit more expensive.
25 baht more.
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This tray cost me
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25 kroner.
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And,
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This one was 40 kroner.
The price depends on the country of origin.
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Let's dig in!
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Just put them on top of my Som Tam.
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You can keep your leftovers in some water.
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To keep them fresh.
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Some bitter beans.
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Gosh. 200 baht for them.
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This dish was like
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1,000 baht in total.
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The bitter beans are big.
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These are green peas.
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If you notice,
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people here don't eat mixed veggies...
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[coughs] Pardon me.
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With green peas and...
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Baby corns.
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It's because they are expensive.
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Like 100-200 grams for 100 baht.
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It's not cheap, unlike in Thailand.
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I'll just place them here.
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Crunchy and sweet.
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You can eat them cooked or raw.
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Sometimes you don't have to cook them.
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They're just as good raw.
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Let's dig in!
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This is my usual Som Tam.
As many chilies as...
0:02:25
my age.
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So that's 52 chilies in it?
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I also have salmon today.
0:02:31
How did I cook it?
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I baked it at 170 °C for...
0:02:34
40 minutes.
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I coated the salmon in rice flour before
cooking it.
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It can get crispy by frying...
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or baking them for a long time.
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Personally, I prefer that super crispy texture.
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Let's eat some.
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Let's try it.
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I coated it with rice flour.
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I added raw shrimp into my Som Tam.
0:03:34
I baked some salmon...
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in my air fryer.
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At 200 °C.
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But it wasn't crispy.
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So I fried it in oil.
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I can't find salmon belly
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in any market here.
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I had to order it from a factory.
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I bought like 10 kilos.
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There are some factories for
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salmon processing.
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Factories export salmon belly
to other countries.
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But don't sell it here.
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One of their market is Asia.
0:05:14
I grew these myself.
[Water spinach or morning glory.]
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Now,
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my menopause is getting better.
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I don't feel hot and...
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cold as before.
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I'm sorry I've been away for so long.
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Just like crispy pork skin.
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They are rich with..
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omega fatty acid.
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Delicious.
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Really yummy.
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Especially with Som Tam.
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Oh, I forgot about the radish.
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I'm looking for the crispiest.
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It looks just like crispy pork skin.
0:09:04
Where are my big papaya shreds?
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You can eat the fin just fine.
0:11:07
It tastes like crispy pork skin.
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I like it.
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Shame I don't have rice noodles.
0:11:51
I shredded the papaya myself.
0:11:53
See their length?
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They're short because I shredded it myself.
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It's hard to pick it with my fingers.
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Let's look for the crispiest.
0:14:02
Sour!
0:14:25
I used the rest of the salmon in a Tom Yum.
0:14:27
It wasn't that delicious.
0:14:29
It felt so oily.
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I have to take out the meat...
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and mix it with some of the skin for my Tom Yum.
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Or the soup won't be as good.
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I used only the skin...
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to cook...
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my salmon Tom Yum.
0:14:44
I couldn't finish.
I got dizzy while eating it.
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That's it for today.
Be blessed with wealth!
0:14:49
See you next time.
Негізгі бет Som Tam with raw shrimp and super crispy salmon | Yainang
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