Fried green peppers = pimientos fritos/pimientos de Padrón/pajaritos de la huerta
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31
because salt will dry out the meat.
Link to english comments:
ginpaithairang...
#yainangdenmark
ginpaithairang...
Link to english comments:
ginpaithairang...
#yainangdenmark
ginpaithairang...
0:00:05
I will wash and dry these green peppers.
0:00:09
Dry them well before frying.
0:00:15
I bought all of these for 100--
0:00:19
Almost 200 baht.
0:00:23
40 kroner, or 200 baht.
0:00:28
(CC: Medium heat)
0:01:15
I'll sprinkle some salt.
0:01:19
And a bit of Aromat (MSG).
0:01:25
This is what Spanish fried green peppers look like.
0:01:28
I will season the meat with Knorr Aromat, not salt
0:01:31
because salt will dry out the meat.
0:01:35
And add olive oil. You can use any vegetable oil.
0:01:39
Pour it on both sides.
0:01:41
And white pepper.
0:01:47
(CC: Rub well on both sides)
0:01:52
Let it rest for at least 2 hours
0:01:55
and then we'll fry the steak.
0:01:58
(CC: Let's pan-fry the steak.)
0:02:02
(CC: You don't have to season this with anything else.)
0:02:10
(CC: Because you want all the juicy, meaty flavor.)
0:03:05
(CC: Rest the steak for 5 minutes before serving.)
0:03:13
Welcome to Gin Pai Thai Rang.
0:03:16
Is everyone all right? How are you?
0:03:19
I haven't been posting new videos for a couple of days.
0:03:21
I've been busy with the house.
0:03:25
I mean
0:03:26
cleaning up the house.
0:03:28
I like doing that every Monday.
0:03:31
I'll show you later what I've done,
0:03:34
things like that.
0:03:35
Dusting, sweeping and mopping.
0:03:38
C'mon. Today I have
0:03:41
Spanish green peppers
0:03:43
and steak.
0:03:45
Beef steak.
0:03:47
Which comes from--
0:03:50
a huge cut of meat that I bought. And then I filleted it
0:03:53
into slices.
0:03:55
Let's take a look.
0:03:58
I added a short tutorial in the beginning.
0:04:01
Oops...I almost forgot my favorite yellow sauce.
0:04:06
I bought this tub for 10 kroner.
0:04:09
Open and it's ready to eat. As I said
0:04:12
most Danish people don't make the sauce themselves.
0:04:14
Why? Because--
0:04:17
it's difficult to make.
0:04:20
Let's eat.
0:04:21
This tastes savory, a bit sour and aromatic
0:04:24
because of the tarragon (SP: estragón)
0:04:27
which is the herb in this sauce. You can't leave tarragon out.
0:04:35
The meat is... perfect!
0:04:37
Medium rare.
0:04:53
Pepper.
0:04:59
I forgot.
0:05:02
This sauce is from France.
0:05:04
And this one... from France as well.
0:05:08
No, it's not.
0:05:11
What is it called?
0:05:13
(CC: Nam Jim Jaew - Thai/Isaan spicy sauce)
0:05:19
Everytime, we will sprinkle some salt on the peppers.
0:05:22
Not spicy at all.
0:05:26
But when they're fried in hot oil
0:05:29
they'll get tender.
0:05:31
There's no hint of spiciness at all.
0:05:33
The greenish-- what is it called?
0:05:37
There's no pungent smell.
0:05:41
They don't smell like peppers... just yumminess.
0:05:46
Aromatic.
0:05:55
You should try frying peppers.
0:05:58
The texture will become tender.
0:06:02
Yum.
0:06:11
This goes so well together.
0:06:36
These peppers are from Spain. The Spaniards eat them.
0:06:54
I think these would go well with Thai sauces and dips.
0:07:04
I don't remember what this sauce is called in Thai.
0:07:09
We have it with steak.
0:07:12
It has toasted rice, chilis and fermented fish.
0:07:17
Sorry. I've been living in Denmark for 22 years
0:07:21
so sometimes I forget my Thai.
0:07:26
Sometimes I forget Danish, too. Turns out I'm pretty bad at both.
0:07:58
It goes so well.
0:08:10
This one's tastier.
0:08:12
This one.
0:08:17
I put in some tamarind paste.
0:08:20
Tamarind paste, lemon juice and...
0:08:25
Fermented fish, fish sauce and MSG.
0:08:29
Culantro.
0:08:31
Kaffir lime leaves.
0:08:50
This is tasty.
0:08:59
It's oily.
0:09:05
There's no special aroma.
0:09:13
It's like eating boiled veggies.
0:09:26
It won't have any flavor without salt.
0:09:29
You must add salt.
0:09:31
I used both salt and Aromat.
0:09:39
Too yummy.
0:09:43
I know a trick when cutting steak.
0:10:04
Everytime you cut the steak
0:10:07
you have to angle the blade a bit towards the fork.
0:10:11
If you know this, tell others about it. I'm just informing those who don't.
0:10:16
Angle the blade a bit towards the fork.
0:10:19
If you do the opposite, the piece you cut will fly.
0:10:23
I tried this when I was younger, before coming overseas.
0:10:28
And elbows in.
0:10:31
Or they will hit your companions.
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And dip.
0:10:47
The peppers, too.
0:10:50
You dip them.
0:10:52
If you turn the blade to that side
0:10:55
everything will fly out of the plate.
0:10:57
It will land in your guy's plate.
0:11:01
"Where's my steak?"
0:11:16
Yummy. I just can't describe it.
0:11:21
I first thought this would have a strong pepper smell
0:11:24
or become spicy. It's not.
0:11:26
Th...
Негізгі бет Tender steak served with fried Spanish green peppers ('pimientos fritos')
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