Sakoo Yat Sai | Tapioca Dumpling | ສະຄູຍັດໃສ້ | Lao Food at Saeng’s Kitchen
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- Опубликовано: 7 сен 2024
- This gluten free Lao dumpling is bursting with flavors. The filling is made with glazed pork and crushed peanuts. It is a fun and unique way to use mini tapioca pearls. These dumplings are served with fresh veggies and will give you a bouncy chew filled with yumminess.
Full recipe here: www.saengskitch...
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ABOUT SAENG
Saeng Douangdara is a professional chef and cooking instructor that advocates and raises awareness for Lao food through food videos and cooking classes. He is Lao American and was born in a refugee camp in Thailand. He lives in Los Angeles.
Your doing a great job bro...I'm Laos also and happy to know that your showing the world our food with passionate and respect. Keep up the good work.
Now this dish is mos def deLAOcious! 🤤
@@SaengsKitchen Might have to give it a try!
looks delicious an easier than i thought
I love these! It would take hours for my mom and I to cater these at parties. When I hear traditional Mor Lam music in the morning, it's gonna be a tedious cooking day 😭😅 thank you for sharing!
Very well done! Love the extra knowledge bits thrown in! Can’t wait to try.
Love this guy!! Thank u for the Xtra knowledge!!
Thank you! It came out amazing. I used sweet radish instead salted turnips and I can't use peanut due to my sister in law's allergies. She liked it!
Looks sooo good never realized how easy they were to make thanks for sharing.
Hope you enjoy
Thank you for the recipe. This is one of my favorite food. I can't wait to try it. Yum! 💕🙏
I may or may not have just binged your entire channel! Ahaha, keep up the good work! :) many of these are my childhood favorites too! any vegetarian/vegan recipes?
Look so delicious!!!!!!
Thanks you for sharing your recipes with us👌🤩
One of my favorites
I love your cooking is very simple and delicious. Thank you
Yummy!! My favorite! Such a savory dumpling.
Omg looks so good , will definitely be making these !! 😍
This is one of my favorite foods delicious
Something I like to add to mine is fried garlic on top! 🤤
I'm so glad I found your channel! Sakoo Yat Sai was my fav snacks when I was in Laos. I tried making it with minced chicken and I couldn't form the fillings to balls - could it be due to the lack of presence of fat in the chicken, or not enough caramel? Thank you :D
making these today! :)
Thank for the peanut fact💙
Ooooo......Yummy😊😊😍
😋
Yummmmmmmm
Looks sooo delicious Ai! You are looking good in that yellow shirt too by the way! Mr. Handsome man 👨🏻😍😍😍😍😍
Saeng Douangdara mee fan rue yung ka?
Hey, great video! Me and my girlfriend are thinking to do it this weekend, however we are allergic to peanuts. How important are they to the recipe? If they are a must, is there a substitute you would recommend? We were thinking roasted soybeans, what do you think?
That's an interesting idea, soy beans...nuts aren't important, they add a texture and taste, but you can make with no nuts or seeds. Or you can try sunflower seeds, pumpkin seeds, or some other but like Brazil, hazel, macadamia, walnut, cashew, pistachio, etc.
Do I buy fresh turnips and grate it ? 🧐
It’s called sakoo sai moo in Thai
เป็นอาหารทานเล่นของไทย แต่ใน ep. นี้เป็นอาหารลาวเฉย😲
Can u show us how to make pork jerky???
Looks good! Can you use any other meats besides pork?
Yes, but it might need a bit of fat, to make it stick into a ball. Some chicken or beef cuts can be too lean by themselves.
Helloo. Can we put this in the freezer?
You need to soak it longer in water.
Yum! Where can I find turnip?
It's a basic root vegetable, is it not sold in your stores? Or try a farmers market. You could grow your own as well.
Do you ever add the ingredient list in description? Maybe I don’t see it :/
hi all my recipes are written out in detail on my website. Here is the recipe for this video. Hope that helps: www.saengskitchen.com/laorecipes/laodumpling
Yay! Thank you. I’m clearly new here. Hehe
@@carlaf5601 happy to have you here! Enjoy the recipe. And let me know if you have other questions. I’m here to help! 💜
tried making this and it seemed like the prok filling is too oily and won’t form into little balls for the tapioca- any tips?
Saeng Douangdara Thanks!!! I just made some Laab Gai and Thom Khem following your recipes. Makes me think of my childhood growing up making with these dishes.
Bin tha sep
It might be a better idea to mash up the tapioca so it has a shape that way it's easier to adhere to the meat. You're missing a lot of steps here
I love your cooking is very simple and delicious, thank you
Thank you so much. I’m glad you like how I cook