Link to english comments:
ginpaithairang...
#yainangdenmark
ginpaithairang...
0:00:03
Welcome to Gin Pai Thai Rang.
0:00:05
Guys, let's eat som tam... with salmon and escargots.
0:00:14
Here we go.
0:00:17
Yesterday the lens were out of focus and I was so mad because I didn't know how to adjust it.
0:00:24
Only my boyfriend knows how.
0:00:28
I don't know how that happened.
0:00:30
I have to apologize.
0:00:32
But I already shared the how-to.
0:00:35
Hello, everybody!
0:00:38
I'm so hungry.
0:00:39
Today I've got rice vermicelli and romaine lettuce.
0:00:45
The vermicelli are so thick.
0:00:47
Beggars can't be choosers when you live here.
0:01:00
So dense.
0:01:03
The rice vermicelli texture, I mean.
0:01:19
There's green beans.
0:01:28
And green papaya shreds, too.
0:01:53
Yesterday was cold. I left it outside.
0:01:56
It's burnt. My poor veggie.
0:02:11
I don't think 22 kroner is too expensive.
0:02:46
So thick.
0:03:37
I got this chili pepper plant for about 20 kroner.
0:03:49
It's spicy, guys!
0:03:57
Thought it wouldn't be spicy.
0:04:04
Oh my God.
0:04:06
Let me eat this to help.
0:05:16
Yesterday I got so upset.
0:05:36
I thought it wouldn't be spicy.
0:05:49
My eyes look unbalanced.
0:05:52
I had eyelid surgery on this side, but not this one.
0:05:57
I called my surgeon and was told to wait for 3-6 months.
0:06:02
This one has been reduced, right? He told me this one would get less puffy over time.
0:06:07
The puffiness, since it was the most impacted.
0:06:12
Or else I'm going to South Korea for a new facial upgrade.
0:06:19
I think I should wait though.
0:06:22
As you get older, eyelids will get more droopy so I'd need another surgery.
0:06:29
Until they're perfect.
0:06:32
Where's the shreds?
0:06:34
There's only salmon.
0:06:36
I wanted to have these thick vermicelli.
0:06:56
These noodles are slippery. So slippery.
0:07:05
When they get to the mouth, you have to suck in quickly or else they'll slide off.
0:07:14
These are not Thai rice vermicelli, but Vietnamese.
0:07:18
They're still yummy. I like them.
0:07:32
It's like eating udon.
0:07:53
Here's the star.
0:07:59
I might get this into your eye socket.
0:08:03
Can you see the bike behind me? That's for after.
0:08:20
These are sooo good.
0:08:23
The Vietnamese udon.
0:09:01
Amazing.
0:09:05
Salmon.
0:09:08
If it's too huge, it won't be yummy-- It's so spicy!
0:10:35
So tender. Smells of garlic...
0:10:39
and the butter that's inside.
0:10:53
I think it's too spicy because of the fresh chili.
0:10:59
I shouldn't have.
0:11:11
At first, I never ate escargots.
0:11:14
But a couple of years ago I did a review of them with som tam.
0:11:20
It was so yummy that I kept on eating them.
0:11:28
I really want to try the live ones.
0:11:31
The ones that you put on your face.
0:11:35
I want them to claw on my face
0:11:39
so my skin becomes softer.
0:11:41
I could look as pale as the Korean girls.
0:12:18
Are they all gone? I thought there's some left.
0:12:22
They're actually gone.
0:12:31
All finished.
0:12:35
No, there's one left.
0:12:36
One more.
0:12:39
So green.
0:12:41
This is where the butter and garlic aroma comes from.
0:12:51
Sorry about my face.
0:12:55
People called me out for it.
0:13:36
Let me go make crispy pork belly with holy basil stir-fry.
0:13:40
See you next time. May all be blessed with wealth. Bye!
0:13:55
See you next time, guys!
Негізгі бет Som Tum (Papaya Salad) with Salmon and Escargots 13 September 2019
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