Nice to see long pepper used in a recipe! The Thai long pepper ( ดีปลี deebplee) is the same species as the one we use in Java and Bali. This was originally what our ancestors used in sambal before Europeans brought chili peppers from the Americas.
for anyone german here or living in germany: raw pork is very common and striclty controlled here, so making this dish here would be pretty safe to eat. Many many germans love "Mettbröttchen" which is small "bread"/buns cut in half and then topped with butter, raw ground pork, onions, salt and pepper. You get that in pretty much every single bakery
Please do more northern dishes! I lived in Chiang Mai in 2005 and miss it so much. Also lived with some people from the hill tribe groups and loved their food
Pai never made me disappointed, she told everything about this Laab. when everyone talks to Laab 90% mean Nothern-East style (spicy and sour). But excectly Laab is minced something, when you go to northern Thailand you see Laab on menu and order it you will get this dish Laab Nua (Nothen style - spicy and salty). Don't be shocked when they serve you a dish of meat and blood, just tell them to cook it if you don't like raw meat. PS. Before they put blood in the meat, they squash FRESH BLOOD with lemon grass leaves to reduce smell. LOL
I love your videos so much. I came for a pad gaprao recipe and stayed for everything else. Sharing Thai culture and history, your humor, and how much you genuinely enjoy the food you’re making - just the best. Thank you :)
I L♥️VE that you included "how to eat" at the end. There is a lot of authentic Thai food where I live, so some of these dishes I'll just get at restaurants but the "how to eat properly" part can be intimidatingly hard to understand.
In the past fortnight, using your videos, I have made Laab Gai, Laab Moo and Laab Neua. I absolutely love them. So easy, so delicious, so diabetes friendly. They will be in my regular rotation.
This looks so inviting! My wife always makes it with toasted rice which can make it heavy but filling. This looks a little lighter and i love the addition of the vegtables on the side. Thank you so much for an easy to follow recipe. We can only dream of getting ingredients like this in Denmark!
I always eat the herbs. They really make the dish, in my opinion. Whenever we butcher a cow, my dad and many of my male relatives never miss the opportunity to enjoy laab raw but I always steal a portion of it and fully cook it for myself and my mom. Raw Laab is an acquired taste and definitely not for the faint- hearted. Food safety is another topic of its own. 😅
Rau răm pronunciation is spot on Pai! I think I can find the makwaen pepper in Vietnam - we have a thing called mắc khén (pronounced similarly to มากแค่น). It's a spice now commonly found in vietnamese supermarkets so it might also be a substitute as well.
And I love to see the food from different regions of Thailand as well. There definitely are so much more than what I can find in Bangkok - it's just that I don't know what they are called to ask people or recommendations.
@@gialuanthang7716 I'm glad you think so. There is so much more to thai food than those from the central region. Nam ngiaw is a masterclass of northern cuisine. If there was a dish I would recommend in all of thai food, it would be this. For some reason it hasn't become popular with foreigners as khao soi despite being more loved by locals. Basically, it's a noodle(usually rice vermicelli but any other noodle is fine) stew/soup with tomatoes, roasted chillis, pork or beef ribs stock, the meat minced similar to bolognese , blood(either in congealed cubes or liquid form), the representative tua nao, literally "rotten beans"- fermented soybeans that northerners use which provides a deep umami source instead of shrimp paste used by southerners , and the titular dried flower cores of the ngiaw tree. Apart from that, try out Sai Oua (Northern Thai sausage), Miang Kham, Nam phrik ong, and nam phrik num with fresh or boiled vegetables and pork crackling.
@@tsurugi5 oh I love khanom jeen nam ngiew. I generally prefer anything that uses khanom jeen because it is gentle to my stomach 55555. I already tried quite a few things from the north actually, fav so far has been gaeng hung lay and nam prik ong. Was wondering if I should try the more adventurous dishes that involve intentines and blood.
I grew up eating this kind of laab at a local restaurant... He would serve it with big cabbage leaves. It was also much darker and more liquid than Palin's.. perhaps his had the blood in it. I thought it was the only laab and was always confused when i'd order it at a Thai restaurant and it's the lime heavy salad version, which isn't nearly as flavorful or tasty! Nice to know its a completely different dish, definitely something worth seeking out.. with all those ingredients, I see why most restaurants don't make this.
Wow, amazing. I made this tonight with sticky rice, although I was short a couple of ingredients = rau ram and long peppers… and the offal, but was still wonderful. This was so different to other Thai food I’ve had. The garnish (fried garlic n shallots) for me took this to another level. 👨🍳 thankyou Pailin.
Poor, Adam! But you were just kidding, weren’t you??! 😉I never knew this dish existed. It looks absolutely amazing but also pretty complicated. I’m going to try it next time I’m in Thailand for sure. Thank you for introducing it to us, Khun Pai!🙏
Fist must say you are an awsome chef! After 2020 been dabbling more into curry powder and found out that curry spices are the missing component to missing northern thai spices. A garam masla or meat masla with adding bay leaves and bottled Indian spice mix might be easier to make the Beef Laarb. Found out that varient of Indian karhai curry powder blend helps with Khao soi.
Long pepper in Thai is ดีปลี :)my mom normally puts it in chili paste to make spicy forest curry :))))) , btw I love to watch this channel , it's fantastic! We've bought the Sabai cook book from a bookstore in Bangkok. 6:58
Even though I'm not usually a fan of liver, I'd definitely try this out! It looks and sounds delicious with all those fragrant herbs and spices. Also, i love how you always have extra info about where dishes come from and how they are traditionally made even if you are showing us a simplified version of the recipe. ❤😊
Not about Laab: American here, I go this length and love this food, but I'm also noting that the dish as presented involves 20+ bowls. Obviously, some can be combined in practice. But when I cook Thai food for my American families, they are thunderstruck by how many bowls I use!
Thanks for sharing this beautiful recipe I am from India and I never heard about white cardamom 😅 thai food is amazing as I have heartly connection with Thailand 😊 missing the thai food and Thailand the culture the food the people Just spectacular 😊❤
I have eaten larb all my life grew up with it and it is one of the foods in my culture. I have tried many larb, raw which i love, chicken, porn, beef, organs but never have I ever hear of a larb this elaborate an complex sound now I MUST try it as larb is one of my all time favorite foods.
For breaking up the ground meat while cooking, a potato masher is a better tool than a wooden spatula . I have one made of wire, not plastic, so it's safe to use in a hot pan.
I've always been waiting for this recipe, and was even tempted to send you a PM to refer you to a shop that made it in Bangkhuntien, Bangkok. Alas, covid forced the family to return to their home province, and they never reopened their shop. It was one of those hidden gems in Bkk that everyone who ever tried their dishes would miss them terribly. Another of their signature dishes was khanom chin nam ngiao. The Vietnamese coriander has an unpleasant taste on it's own, but when you eat it with laab, it oddly enhances the taste. It may be one of those things with the unusual property of altering your sense of taste, similar to miracle fruit.
Sliced blanched Pork uterus is almost mandatory. Sliced kidneys are also good. You are missing the bile from the gall bladder. It is a key flavor element but it is easy to over-do. My take on the raw laab moo is that the abundant lao khao disinfects it but I am more comfortable with laab kwai. There are no parties without a big bowl of laab something.
I agree!! The bile is a key flavor element! I feel like a foreigner can be allowed to graduate from eating Thai food if they can eat raw laab with bile. Lol.
I made this delicious meal tonight. Dang it forgot to pick up the Rau Ram. Oh well, it was still delicious. Thanks for sharing your love of Thai food with us.
As a German, I do relate to the part about eating raw meat on the occasion. While much less elaborate, "Mett" is probably the most common way to eat raw pork in Germany, with additional food health and safety regulations for raw meat in place to ensure consumption is safe, though try at your own risk.
Pailin, TYSM for sharing your knowledge and experience with us. If, for some strange reason, I HAD to go? I would happily go, and feel a tiny bit more "able" thanks to you. XOXO love you so much!!!
A Thai friend I made in Pataya invited me to her village in northern Thailand. She had gotten a new car and was scared to drive it so I drove it all the way there! I was visiting a neighbor of hers and they were eating and offered me Lab Dib. My friend specified that it was beef and I was very adamant on not eating it, but after the 3rd offer I yielded. I ate it, and it wasn't memorable taste wise but it was kinda like ceviche, drenched in vinegar and herbs. Now, I have an ongoing fear that I have worms in my brain from that experience.
Oh yes, marvellous recipe and tips. I’ll be putting in everything as I love offal. But I’m not quite sure I’ll be going with the raw version just yet (well at least not with pork, beef perhaps eventually).
Clarification: What Pailin made was LAAB NUEA- from Northern part of Thailand.... NO RICE POWDER ADDED! LAAB with toasted rice powder is called LAAB ISAN- from North Eastern part of Thailand
Wow, this look so good. And I love liver and other parts of the internal animal that feeds us 🙂 Must try this but I don't think my wife will eat with her hands, she so prefer a fork, knife and a spoon 😀
Hello Pai, I just wish I could adjust the amount of servings to make on the recipe when I download it. That would make things much easier IMO. I see some of your recipes have a "serving slider" so to speak and most don't. I use only your recipes for Thai food as yours taste exactly as I remember when I was living in Thailand! Cheers Pai!! Take care!
That needed some work but the result was absolutely delicious, wow! 😋 1st time I used long pepper, I had to go buy from in a quite expensive spice store. PS: I noticed that this pepper has a strong smell that remains in the kitchen the next day, and it's not very pleasant 😊
Ouoh my favourite. Totally forgot to find this dish last time I went to Chiang Mai. As a kid born and raised in Bangkok, I still remember the first time I had it in the mountains up north when some people were eating it raw while I got the one mom asked them to _kua_ for. Since then only relatives made it for me sometimes. Now I know how to make it! Looks likes lot of ingredients I can't easily find though... Guess I need to see if there are any spice mixes available for ordering 😅
Thanks for the recipe! Is there a recipe supplement showing it with the blood and organ meat? I’ve been eating northern Laab in Chang mai for months now and like it better than the regular Laab.🤤🤤❤️🇹🇭👏
I don't, but if you have blood just knead about 3 tablespoons into the pork and omit the water, everything else stays the same. If you're adding other organs, boil them first until cooked, then slice and add to the wok.
Nothing beats sticky rice with laab. You have to roll up the sticky rice into a ball. No other way to eat it. I will make anything into a laab style dish.
As usual, this looks amazing! Quick question: Why white cardamom instead of green cardamom? Also, I love long pepper and use it in my black pepper blend!
น่าทานมากๆเลยค่ะ ใส่ตับแล้วน้ำฉ่ำๆหน่อยแบบนี้แหละ ลาบเหนือต้องมีกลิ่นบ่าแขว่น ถูกต้อง ทางบ้านเราจะปลูกใบคาวตอง กับใบมะกอกเป็นผักแนมด้วย มาอยู่กรุงเทพก็ยังไม่เคยทำเองเลย เดี๋ยวกลับไปทำค่ะ แต่ขี้เกียจหาเครื่องเทศ ใช้พริกลาบเหนือที่แมคโครมีขายแล้วกัน ขอบคุณสำหรับเมนูวันนี้ค่า Have a good day ka ^__^
Hi! She just got it at a local T&T - but many "Asian" grocers will have it. You might be able to find it online, but they come and go. Otherwise most of the stuff she uses is here hot-thai-kitchen.com/shop-for-ingredients-and-tools/ Cheers! Adam
Biggest takeaway from this video: "cooked" in Thai ("สุก") sounds almost the same as in Cantonese ("熟"). I heard that many words have strikingly similar meanings AND pronunciations in both languages. Examples are (correct me if I'm wrong as I don't speak or read Thai, I'm just copying from everywhere on the Internet) "เก่า" VS "舊" ("old"), "เก่ง" VS "勁" ("strong/good at"), and "แกง" VS "羹" (Thai means "Thai curry" while Cantonese means "thick soup/spoon"; different but similar meanings and pronunciations with the same etymon).
That spice blend is fairly close to the mix I use to make MaPo Tofu, which is a very different recipe from a different and distant place! Interesting... I do like offal except to for liver, but with all the rest in there, the liver might be hidden.
Ooh! I have everything for this but the white cardamom, so it's going on the menu for tomorrow night! I've never been able to get fresh galangal or lemongrass.
Do you have any Asian food stores near you? They would have lemongrass and maybe galangal too. Even my regular supermarket has lemongrass now. These ingredients are much easier to find now than even a year ago.
You had me at offal. Laab with all the offal reminds me of scrapple in that they're both made with the whole pig except the oink. And scrapple isn't known much outside Delaware, Pennsylvania, and Maryland just here in the U.S. alone.
Hi pai! Could you please share your take on the KFC rice bowl that's available in Thailand? The one with the raw onion and toasted rice powder? Thankyeeewww ❤️
I try so hard to figure out what is "Aeb"? And then I get it .... Oh! แอ็บ! It's something mixed with curry paste and wrapped in banana leaves, grilled over a low heat, similar to the central region's Hoh-Mok, but without coconut milk, right?
As my niblings' father is Laotian, I am obligated to point out that laab (not "larb," for sanity's sake) is Lao in origin. Of course, the line between Lao and northern & northeastern Thai is considerably fuzzier than any modern national border, and I'm whiter than sour cream myself, but still, I gotta stick up for my niblings' people 😅😘.
I'm surprised this doesn't call for toasted rice powder, I was always under the impression that it didn't matter which style of laab you were making, it was essentially a required ingredient.
I'm not against the laborious task of hand-chopping the pork. In fact I have the chopping block and knife to do that. Heck, I even like to use mortar & pestle! What cut of pork would work best for this dish? Loin? Would shoulder be too fatty? Def not belly!
Nice to see long pepper used in a recipe! The Thai long pepper ( ดีปลี deebplee) is the same species as the one we use in Java and Bali. This was originally what our ancestors used in sambal before Europeans brought chili peppers from the Americas.
Having never tasted long pepper, how would you say the different kinds of spice compare?
now we only use it in jamu
Is it the same as andaliman in Indonesia? Di malaysia tak ade pepper yg mcm itu..😂😂😂
ruclips.net/video/lKA-xUSZSRo/видео.html
for anyone german here or living in germany: raw pork is very common and striclty controlled here, so making this dish here would be pretty safe to eat. Many many germans love "Mettbröttchen" which is small "bread"/buns cut in half and then topped with butter, raw ground pork, onions, salt and pepper. You get that in pretty much every single bakery
Nice thank you so much, but raw pork is not something I'd eat
But it does sound good
Please do more northern dishes! I lived in Chiang Mai in 2005 and miss it so much. Also lived with some people from the hill tribe groups and loved their food
ruclips.net/video/lKA-xUSZSRo/видео.html
Pai never made me disappointed, she told everything about this Laab. when everyone talks to Laab 90% mean Nothern-East style (spicy and sour). But excectly Laab is minced something, when you go to northern Thailand you see Laab on menu and order it you will get this dish Laab Nua (Nothen style - spicy and salty). Don't be shocked when they serve you a dish of meat and blood, just tell them to cook it if you don't like raw meat.
PS. Before they put blood in the meat, they squash FRESH BLOOD with lemon grass leaves to reduce smell. LOL
I love your videos so much. I came for a pad gaprao recipe and stayed for everything else. Sharing Thai culture and history, your humor, and how much you genuinely enjoy the food you’re making - just the best. Thank you :)
awww thank you!
I L♥️VE that you included "how to eat" at the end. There is a lot of authentic Thai food where I live, so some of these dishes I'll just get at restaurants but the "how to eat properly" part can be intimidatingly hard to understand.
ลาบ เป็นอาหารที่กินกับผักและสมุนไพรเยอะมาก เป็นอาหารเพื่อสุขภาพ ❤
อยากให้พี่ไพลิน ทำอาหารหอยทอดหรือกระเพาะปลามาแชร์ค่ะ ขอบคุณค่ะ 🙏❤
In the past fortnight, using your videos, I have made Laab Gai, Laab Moo and Laab Neua. I absolutely love them. So easy, so delicious, so diabetes friendly. They will be in my regular rotation.
This looks so inviting! My wife always makes it with toasted rice which can make it heavy but filling. This looks a little lighter and i love the addition of the vegtables on the side.
Thank you so much for an easy to follow recipe. We can only dream of getting ingredients like this in Denmark!
Du kan købe de fleste af krydderierne hos Asa spice enten online eller i Torvehallerne i Kbh. Jeg har selv købt lange, sorte peberkorn mm der.
Pailin, you make me hungry for MORE THAI FOOD. . .Really Appreciate step-by-step coking you've done. Our family & friends love you so much.
I always eat the herbs. They really make the dish, in my opinion. Whenever we butcher a cow, my dad and many of my male relatives never miss the opportunity to enjoy laab raw but I always steal a portion of it and fully cook it for myself and my mom. Raw Laab is an acquired taste and definitely not for the faint- hearted. Food safety is another topic of its own. 😅
Rau răm pronunciation is spot on Pai! I think I can find the makwaen pepper in Vietnam - we have a thing called mắc khén (pronounced similarly to มากแค่น). It's a spice now commonly found in vietnamese supermarkets so it might also be a substitute as well.
And I love to see the food from different regions of Thailand as well. There definitely are so much more than what I can find in Bangkok - it's just that I don't know what they are called to ask people or recommendations.
@@gialuanthang7716 I'm glad you think so. There is so much more to thai food than those from the central region. Nam ngiaw is a masterclass of northern cuisine. If there was a dish I would recommend in all of thai food, it would be this. For some reason it hasn't become popular with foreigners as khao soi despite being more loved by locals. Basically, it's a noodle(usually rice vermicelli but any other noodle is fine) stew/soup with tomatoes, roasted chillis, pork or beef ribs stock, the meat minced similar to bolognese , blood(either in congealed cubes or liquid form), the representative tua nao, literally "rotten beans"- fermented soybeans that northerners use which provides a deep umami source instead of shrimp paste used by southerners , and the titular dried flower cores of the ngiaw tree. Apart from that, try out Sai Oua (Northern Thai sausage), Miang Kham, Nam phrik ong, and nam phrik num with fresh or boiled vegetables and pork crackling.
@@tsurugi5 oh I love khanom jeen nam ngiew. I generally prefer anything that uses khanom jeen because it is gentle to my stomach 55555. I already tried quite a few things from the north actually, fav so far has been gaeng hung lay and nam prik ong. Was wondering if I should try the more adventurous dishes that involve intentines and blood.
I grew up eating this kind of laab at a local restaurant... He would serve it with big cabbage leaves. It was also much darker and more liquid than Palin's.. perhaps his had the blood in it. I thought it was the only laab and was always confused when i'd order it at a Thai restaurant and it's the lime heavy salad version, which isn't nearly as flavorful or tasty! Nice to know its a completely different dish, definitely something worth seeking out.. with all those ingredients, I see why most restaurants don't make this.
Thanks this was a great video, and now I understand why the ลาบ I once tried in Chiang Rai was so different than that I ate back in Udorn! Yummy.
And thanks for adding the khruang nai to it!
I used to eat this years ago and never knew how to find the other kind of Laab, thank you!!
Wow, amazing. I made this tonight with sticky rice, although I was short a couple of ingredients = rau ram and long peppers… and the offal, but was still wonderful. This was so different to other Thai food I’ve had. The garnish (fried garlic n shallots) for me took this to another level. 👨🍳 thankyou Pailin.
You sold it to me with "Thai haggis." I will try to make this.
Oh!!! You are such a gift! Thanks and ever thanks
Either Larb is wonderful. Thank you for producing and sharing.
Poor, Adam! But you were just kidding, weren’t you??! 😉I never knew this dish existed. It looks absolutely amazing but also pretty complicated. I’m going to try it next time I’m in Thailand for sure. Thank you for introducing it to us, Khun Pai!🙏
lol it was my suggestion actually, as I really don't know :) (I don't cook at all) Cheers! Adam
Nice! Long pepper is called ' tippili' in South India & it is one of those spices that helps strengthen your immune system 😊
Wow in thai, Long Pepper is called “Dipli”. Socloseeee
Fist must say you are an awsome chef! After 2020 been dabbling more into curry powder and found out that curry spices are the missing component to missing northern thai spices. A garam masla or meat masla with adding bay leaves and bottled Indian spice mix might be easier to make the Beef Laarb. Found out that varient of Indian karhai curry powder blend helps with Khao soi.
Long pepper in Thai is ดีปลี :)my mom normally puts it in chili paste to make spicy forest curry :))))) , btw I love to watch this channel , it's fantastic! We've bought the Sabai cook book from a bookstore in Bangkok. 6:58
thank you!
Just made this last night for the family. So good!!! Even my picky daughter gobbled it down!!! TY!
Oh really? that's souns awesome! are you also in Thailand?
Even though I'm not usually a fan of liver, I'd definitely try this out! It looks and sounds delicious with all those fragrant herbs and spices. Also, i love how you always have extra info about where dishes come from and how they are traditionally made even if you are showing us a simplified version of the recipe. ❤😊
Watching this show always makes me SO hungry! I'm used to laab Issan (luv it!), so I am excited to try this recipe.
It's so good!
Not about Laab: American here, I go this length and love this food, but I'm also noting that the dish as presented involves 20+ bowls. Obviously, some can be combined in practice. But when I cook Thai food for my American families, they are thunderstruck by how many bowls I use!
Lol, well in laab's defense, you can put all the spices/herbs directly into the pan WITHOUT using any bowls 😉
So you've never seen this in a fine dining restaurant kitchen huh?
Weird. 🤔
You always give us such a variety of Thai dishes thanks a lot 🥰🌹
Yesss ลาบเหนือ is the ลาบ I worship
I need a women that knows how to cook Thai and Lao food...it's so good..and nice video Pai.
Such an interesting recipe. A lovely looking dish.
Thanks for sharing this beautiful recipe I am from India and I never heard about white cardamom 😅 thai food is amazing as I have heartly connection with Thailand 😊 missing the thai food and Thailand the culture the food the people Just spectacular 😊❤
Pai! Looks amazing, thanks for sharing! 🙂😋😎❤
That's was awesome 😋
Well that explains why the laab from 2 restaurants taste so different from each other. Both yum 😊
I just bought Thaimee's laab spice, as well as their Pad Kee Mao sauce. I'm excited to get these! Thank you, Pailin!
Sawadee Ka Pai
I followed your pad Thai recipe yesterday with glass noodles and wow amazing
Thank you
Colin from Patreon ❤
I have eaten larb all my life grew up with it and it is one of the foods in my culture. I have tried many larb, raw which i love, chicken, porn, beef, organs but never have I ever hear of a larb this elaborate an complex sound now I MUST try it as larb is one of my all time favorite foods.
Laab isan is so good my yai makes it all the time the liver really adds to it for sure
One thing I miss about living with my mom is her Laab and Lard Na.
For breaking up the ground meat while cooking, a potato masher is a better tool than a wooden spatula . I have one made of wire, not plastic, so it's safe to use in a hot pan.
I've always been waiting for this recipe, and was even tempted to send you a PM to refer you to a shop that made it in Bangkhuntien, Bangkok. Alas, covid forced the family to return to their home province, and they never reopened their shop. It was one of those hidden gems in Bkk that everyone who ever tried their dishes would miss them terribly. Another of their signature dishes was khanom chin nam ngiao. The Vietnamese coriander has an unpleasant taste on it's own, but when you eat it with laab, it oddly enhances the taste. It may be one of those things with the unusual property of altering your sense of taste, similar to miracle fruit.
Oh the shade! Poor Adam 😝
lol - I can take it! :) (and it's true as well) :)
Sliced blanched Pork uterus is almost mandatory. Sliced kidneys are also good. You are missing the bile from the gall bladder. It is a key flavor element but it is easy to over-do.
My take on the raw laab moo is that the abundant lao khao disinfects it but I am more comfortable with laab kwai. There are no parties without a big bowl of laab something.
I agree!! The bile is a key flavor element! I feel like a foreigner can be allowed to graduate from eating Thai food if they can eat raw laab with bile. Lol.
3:13 "but, really... what does he know" 🤣🤣
lol :)
I didn’t know that long pepper is used in Thai food. It's very common in Balinese cuisine and is considered native to the island of Java.
Am Vietnamese, every year, i try to attend Songkran where you can sample all Thai and Laotian delectable food in one place.
I made this delicious meal tonight. Dang it forgot to pick up the Rau Ram. Oh well, it was still delicious. Thanks for sharing your love of Thai food with us.
As a German, I do relate to the part about eating raw meat on the occasion. While much less elaborate, "Mett" is probably the most common way to eat raw pork in Germany, with additional food health and safety regulations for raw meat in place to ensure consumption is safe, though try at your own risk.
Pailin, TYSM for sharing your knowledge and experience with us.
If, for some strange reason, I HAD to go? I would happily go, and feel a tiny bit more "able" thanks to you.
XOXO love you so much!!!
A Thai friend I made in Pataya invited me to her village in northern Thailand. She had gotten a new car and was scared to drive it so I drove it all the way there! I was visiting a neighbor of hers and they were eating and offered me Lab Dib. My friend specified that it was beef and I was very adamant on not eating it, but after the 3rd offer I yielded. I ate it, and it wasn't memorable taste wise but it was kinda like ceviche, drenched in vinegar and herbs. Now, I have an ongoing fear that I have worms in my brain from that experience.
หิววววววว คือที่ไทย ดูตอนสามทุ้มมม 😢😢😢
Oh yes, marvellous recipe and tips. I’ll be putting in everything as I love offal. But I’m not quite sure I’ll be going with the raw version just yet (well at least not with pork, beef perhaps eventually).
Oh yummy 😋 that looks so delicious!
I love this dish! So good!
Yes definitely cooked Laab please 😊
This dish feels like a dish to be enjoyed with a beer on the streets on Thailand… rau ram is commonly in ‘nhau/drinking’ dishes in Vietnam
Hi can you make spicy Peanut pad Thai noodles with tofu squares and shrimp ❤ its my favorite food
Wow interesting
แม่เก่งมากกกก ไปหาผักแพรวมาจนได้
Seems strange to have Laab without toasted rice powder and lime juice. But this looks good!
I was thinking the same, but I’ve been eating northern Laab in CM now for months and it’s yummy
Same! Just the way mom makes it!
Clarification: What Pailin made was LAAB NUEA- from Northern part of Thailand.... NO RICE POWDER ADDED!
LAAB with toasted rice powder is called LAAB ISAN- from North Eastern part of Thailand
Trust me. That's taste so good🥰
Thank you, Thank you, Thank you. I normally use the Mae Noi brand but sometimes I can't buy it. This is a great substitute.
That looks SOO good 😊
Wow, this look so good. And I love liver and other parts of the internal animal that feeds us 🙂 Must try this but I don't think my wife will eat with her hands, she so prefer a fork, knife and a spoon 😀
Vietnamese coriander is also called laksa leaves/leaf.
Pailin… we need a montage of all the times you say “mmmmmmmmmm” 😂
Hello Pai, I just wish I could adjust the amount of servings to make on the recipe when I download it. That would make things much easier IMO. I see some of your recipes have a "serving slider" so to speak and most don't. I use only your recipes for Thai food as yours taste exactly as I remember when I was living in Thailand! Cheers Pai!! Take care!
could you make a playlist of northern thai foods? foods of chiang mai or something would be great!!
This looks yummy. Just a note, mint is not listed on the email or printed version of the ingredient list. It is in the instructions.
Thank you, and fixed!!
I eat laab every week in Australia I love IT
ลาบ ที่คุณกิน ลาบอีสาน หรือ ลาบเหนือ ?
That needed some work but the result was absolutely delicious, wow! 😋
1st time I used long pepper, I had to go buy from in a quite expensive spice store.
PS: I noticed that this pepper has a strong smell that remains in the kitchen the next day, and it's not very pleasant 😊
Ouoh my favourite. Totally forgot to find this dish last time I went to Chiang Mai. As a kid born and raised in Bangkok, I still remember the first time I had it in the mountains up north when some people were eating it raw while I got the one mom asked them to _kua_ for. Since then only relatives made it for me sometimes. Now I know how to make it! Looks likes lot of ingredients I can't easily find though... Guess I need to see if there are any spice mixes available for ordering 😅
Looks absolutely divine 😋😍
Thanks for the recipe! Is there a recipe supplement showing it with the blood and organ meat? I’ve been eating northern Laab in Chang mai for months now and like it better than the regular Laab.🤤🤤❤️🇹🇭👏
I don't, but if you have blood just knead about 3 tablespoons into the pork and omit the water, everything else stays the same. If you're adding other organs, boil them first until cooked, then slice and add to the wok.
@@PailinsKitchen ok thanks ! that’s easy 🤤❤️🇹🇭
"thai haggis"... love it.
Forget dry chicken breast, tell all the gym bros to eat this!
All I see is protein, flavor and yumminess.
Looks great!
Lol, yes! calling all gym bros I know now
Thanks for the video 👍🏻
Nothing beats sticky rice with laab. You have to roll up the sticky rice into a ball. No other way to eat it. I will make anything into a laab style dish.
As usual, this looks amazing! Quick question: Why white cardamom instead of green cardamom? Also, I love long pepper and use it in my black pepper blend!
Yes, you can!
I’m in love .
I'll be making this tonight! Hoping my local store has galangal otherwise I'll do without
I like using thinly julienned ginger. I should get my Asian card revoked for saying this, but I’m not a fan of galangal.
İ love galangal , much more than ginger and their flavours are different, you can keep galangal frozen for ever and just take out when needed
น่าทานมากๆเลยค่ะ ใส่ตับแล้วน้ำฉ่ำๆหน่อยแบบนี้แหละ ลาบเหนือต้องมีกลิ่นบ่าแขว่น ถูกต้อง ทางบ้านเราจะปลูกใบคาวตอง กับใบมะกอกเป็นผักแนมด้วย มาอยู่กรุงเทพก็ยังไม่เคยทำเองเลย เดี๋ยวกลับไปทำค่ะ แต่ขี้เกียจหาเครื่องเทศ ใช้พริกลาบเหนือที่แมคโครมีขายแล้วกัน ขอบคุณสำหรับเมนูวันนี้ค่า Have a good day ka ^__^
I ate Laab Dib in Sakhon Nakhon. It was really good but I was kind of nervous to eat raw pig. It turned out good. :-)
I think it's better for making laab from beef
I love your wok spatula? Is it widely available?
Hi! She just got it at a local T&T - but many "Asian" grocers will have it. You might be able to find it online, but they come and go. Otherwise most of the stuff she uses is here hot-thai-kitchen.com/shop-for-ingredients-and-tools/ Cheers! Adam
great sharing 😍😍😋😋
U r looking amazing and beautiful U deserve to be a good chef and making good momey
Very similar to the sri lankan toasted spice blend i made last month 😋 I need to get long pepper now 😝
ลาบถือเป็นอาหารหรูเมื่อเทียบกับอาหารเหนืออื่นๆ ครั้งหนึ่งตอนเด็กๆ ที่บ้านกินข้าวกับผัดถั่วงอก ลุงข้างข้างบ้านตะโกนถาม "วันนี้กิ๋นข้าวกับหยั๋ง" พ่อรีบตะโกนตอบเสียงดังฟังชัด "ลาบ" เด็กน้อยก็คิดว่าผัดถั่วงอกเรียกว่าลาบอยู่นาน
Biggest takeaway from this video: "cooked" in Thai ("สุก") sounds almost the same as in Cantonese ("熟"). I heard that many words have strikingly similar meanings AND pronunciations in both languages. Examples are (correct me if I'm wrong as I don't speak or read Thai, I'm just copying from everywhere on the Internet) "เก่า" VS "舊" ("old"), "เก่ง" VS "勁" ("strong/good at"), and "แกง" VS "羹" (Thai means "Thai curry" while Cantonese means "thick soup/spoon"; different but similar meanings and pronunciations with the same etymon).
I use kampot pepper , the best for me 🙏🇹🇭
That spice blend is fairly close to the mix I use to make MaPo Tofu, which is a very different recipe from a different and distant place! Interesting... I do like offal except to for liver, but with all the rest in there, the liver might be hidden.
You don't need to put liver if you don't like it!
@@PailinsKitchen If I make it, of course! I was thinking about being lucky enough to find myself in a restaurant in Thailand.
@@PailinsKitchen Of course, if I make it; I was thinking about being lucky enough to be in Thailand to order in a restaurant!
Beautiful
I love laab with tripe
Ooh! I have everything for this but the white cardamom, so it's going on the menu for tomorrow night! I've never been able to get fresh galangal or lemongrass.
Do you have any Asian food stores near you? They would have lemongrass and maybe galangal too. Even my regular supermarket has lemongrass now. These ingredients are much easier to find now than even a year ago.
You had me at offal. Laab with all the offal reminds me of scrapple in that they're both made with the whole pig except the oink. And scrapple isn't known much outside Delaware, Pennsylvania, and Maryland just here in the U.S. alone.
Hi pai! Could you please share your take on the KFC rice bowl that's available in Thailand? The one with the raw onion and toasted rice powder? Thankyeeewww ❤️
Question- Can you make Aeb? I ate this dish in Chiang Mai. I tried to make this dish!
Request noted!
I try so hard to figure out what is "Aeb"? And then I get it .... Oh! แอ็บ!
It's something mixed with curry paste and wrapped in banana leaves, grilled over a low heat, similar to the central region's Hoh-Mok, but without coconut milk, right?
Hi Pai and Adam,
What is the most deicious Laab?
I think this laab khaa
As my niblings' father is Laotian, I am obligated to point out that laab (not "larb," for sanity's sake) is Lao in origin. Of course, the line between Lao and northern & northeastern Thai is considerably fuzzier than any modern national border, and I'm whiter than sour cream myself, but still, I gotta stick up for my niblings' people 😅😘.
Had to look up what “nibling” meant. Good to know, I’ll use it!
I’m game. I love laab.
I'm surprised this doesn't call for toasted rice powder, I was always under the impression that it didn't matter which style of laab you were making, it was essentially a required ingredient.
Nope, the two dishes are not related in that way. Only share the same name.
Khmer culture, we add lime and prahok in addition.
好好食呀！❤
I'm not against the laborious task of hand-chopping the pork. In fact I have the chopping block and knife to do that. Heck, I even like to use mortar & pestle! What cut of pork would work best for this dish? Loin? Would shoulder be too fatty? Def not belly!
Traditionally it would be the whole pig, lol, but for ground pork in Thailand we use the "hip" meat (the part used for ham)