Som tam kung sod (spicy papaya salad with raw shrimp), khanom chin (rice noodles) and crispy pork. It's so spicy it makes me cry. Check out my tip to make your papaya salad as colorful as mine.
Link to english comments:
ginpaithairang...
#yainangdenmark
ginpaithairang...
0:00:02
Here. I'm adding dry chilies.
0:00:04
Along with fresh chillies.
0:00:41
This is a trick to make your som tam colorful.
0:00:49
After that, add Danish long beans. They're purplish and look like this.
0:00:56
Super crunchy and sweet. They taste just like Thai long beans.
0:01:04
Next, I'm adding culantro.
0:01:10
It's known as 'pak chi farang' in Thai.
0:01:13
It's turning a bit brown now since I bought it many days ago.
0:01:19
After that, add more cherry tomatoes.
0:01:24
This is how I always do it so my som tam looks colorful and tastes really good.
0:01:35
Lemon.
0:01:41
Add lemon wedges because I think it's tasty this way.
0:01:49
Fish sauce.
0:01:59
I got this nam pla ra... it's Mae Nom's.
0:02:04
This pla ra is fully cooked.
0:02:06
I've tried brands of this.
0:02:08
Too many brands.
0:02:13
There it goes.
0:02:17
MSG.
0:02:22
Sugar.
0:02:29
Tamarind paste juice.
0:02:43
Look. Don't crush the lemon peels directly.
0:02:45
Go along the side.
0:02:51
Next, add the shrimp.
0:02:58
And green papaya shreds.
0:03:19
Now it's done. Make sure not to pestle for too long.
0:03:26
All done.
0:03:37
Welcome to Gin Pai Thai Rang!
0:03:39
Hello, everybody!
0:03:41
Hola! Namaste!
0:03:42
C'mon, guys. Today we're having tam kung sod.
0:03:45
And pork rinds-- I mean, crispy pork.
0:03:48
Sorry that I didn't show you how I made this because I'm still trying out my new oven.
0:03:53
I had never used this oven before so...
0:03:56
I was afraid I would mess up. Next time I'll show it to you.
0:03:59
As many of you have requested.
0:04:01
Khanom chin (rice noodles).
0:04:05
Come on, guys.
0:04:10
That's lobster.
0:04:34
I'm sweating.
0:04:36
I just finished cooking.
0:04:55
Sweet.
0:05:13
Here's the long bean.
0:05:16
I really, really like Danish long beans.
0:05:19
I can only grow them this season.
0:05:22
When out of season, I just buy them.
0:05:36
Lentil pods.
0:05:50
Oat already left.
0:05:57
He left on Sunday.
0:06:01
He had to go back to work, and today he's officially back.
0:06:07
My son works in a Central Group department store.
0:06:29
The store is here in Denmark.
0:06:39
I added so many chilies today.
0:06:42
Fresh chilies.
0:06:52
Morning glory (water spinach).
0:07:12
Bitter beans.
0:07:43
I think I'll save the lobster for later since the shrimp are good enough.
0:07:49
Lots of cholesterol right there.
0:08:53
I try not to use fresh chilies but today I did. That's why it's so spicy.
0:09:40
I'm not blowing because the shrimp is too hot.
0:09:43
I'm just heated up. My mouth's on fire.
0:09:58
I would've just taken half of it, but I couldn't bite it off.
0:10:53
So good I don't wanna stop.
0:11:24
It might be because I hadn't eaten som tam for a week.
0:11:29
When I eat this with Oat, I only add a bit of chilli since he can't handle spicy.
0:11:42
I'm crying.
0:12:43
I feel like eating Korean noodles after this.
0:14:44
The meat.
Негізгі бет Too spicy⚠️ Som Tam Kung Sod 🌶🌶🌶🦞 Khanom Chin & Crispy Pork (Colorful Som Tam tip) | Yainang
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