HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
The secret of this dish is pouring fish sauce on the curve of the wok (not right away on the cabbage) and let it burns a little bit to produce the smoky flavor of the fish sauce, then wipe that burnt fish sauce with your cabbage and the flavor will glaze over every pieces of your cabbage!! That is so GOOD!!!!
I've been cooking for 30 years. This is the best recipe I've ever seen for so many reasons. Cost, time, taste, texture, flavor, health and many more. Extremely impressive. Thank you.
I’m Thai and my husband is Irish, so he’s not familiar with fish sauce. I cook him a lot of Thai food and when the fish sauce is the key seasoning, I’d keep saying how good and how magical fish sauce is every time, so now I think he gets it. When I made fish sauce fried chicken wings (your recipe) I kept saying there’s a magical ingredient and he knew it was fish sauce. Yes if he’s gonna have a Thai wife he has to appreciate fish sauce.
My family is largely Slavic so I grew up on cabbage. This will be just like home cookin!! Love it, and thanks again Pailin for all you do to keep our kitchen interesting and fun!!
One week ago I tried this recipe and purchased the high quality fish oil. The smell was so foul but like you said it goes away and the end results was delicious! I made this dish again tonight and added shrimp. It is so good. I have always loved shrimp cabbage when I go to chinese buffets and always wanted to make and this recipe with added shrimp taste just like it. Awesome recipe. I hve take pictures to upload to you on twitter
I made this tonight...It was awesome! Who would have thought just a few simple ingredients would be so tasty? Thank you so much for this. Your recipes have gotten me to love and enjoy fish sauce. (I never thought I would love it) only thing I added was ground pork marinated with soy sauce and white pepper so I could make it a full meal. So Amazing!
My mom has been telling me about this for months. I swear every time I FaceTime with her she rants and raves about this dish. It’s very popular in Chiang Mai apparently and I never quite believed her that something so simple could be so amazing but it does look really good. I’ll definitely have to try it now 😁
So, Mom, who loves you more than anyone on Earth, tells you about this dish "for months" and you pay it no mind. Now some RUclips person makes a video of it, and you are in a big rush now. What an insult to your dear mother.
This is one of my go to recipes to eat my vegetables. I usually add salt, pepper, little sugar, chicken powder. Insted of fish sauce I like to use sesame oil. Depend on my mood that day 😍
I'm so glad you have this recipe! I recently had this several times at different restaurants on Koh Sichang. It was a great side dish with grilled squid, Tamarind shrimp or the salt-crusted grilled fish. So simple and I will make when I find a better quality fish sauce.
This is the thing I've always cook at home when i first discovered the beauty of Thai fish sauce! Now i cant live without it. Good replacement for dried anchovies. It goes well with literally everything, even with Sarawakian dish (stir fry fern we called as Midin, stir fry sour-eggplant etc). Ref: sour-eggplant (terung dayak/terung assam/muuk in thai? No?/Solanum ferox Linn) also good in terms of adding sourness to thai tomyum. It will be soft when cooked, something like cooked cucumber.
I tried this recipe today and loved it! Loved that it is sooooo super simple and easy to make. Threw in some chopped spring onions just to dress it up a bit. Turned out quite well. I will definitely be making this dish more often.
I just made and ate this, along with the cabbage-fish sauce recipe: delicious! Instead of chicken I used vegetarian soy hamburger and I used my new air fryer to pre-fry the eggplant. That worked extremely well but took a long time as my air fryer is small. I also didn't cut the biased eggplant sliced in half until after frying to save time turning them. Other than that I followed the recipe using the exact same ingredients. Red Boat really is good, and only $8 at the asian supermarket.
Ok, apparently I’m late to the game, but wow that recipe is outstanding! I’m making it tomorrow night as well! Thanks for that! I served it with bbq thai wings and sticky rice. Dinner was great!
Great timing! I just bought cabbage :) In Vietnam we have a similar dish with cabbage and garlic stir-fried, but we don't use fish sauce for this dish despite our love for it :)
I make a very similar Chinese dish. I have to say that Western cabbage is hardier than the one that she's using, and if you use it, then you'll have to cook it longer. Her cabbage looks so tender
I encounter that problem as well where the tough areas around the root will be still hard and cold by the time the tender areas are cooked and limp. My stove also doesn't have a big fire either. I get around these issues by blanching the cabbage pieces for 10 seconds first before proceeding with frying them.
Thank you for the recipe, Pailin. I don’t have fish sauce with me. So I substitute it with soy sauce and oyster sauce. I added birds eyes chilies for the extra kick too. My lunch was so good.
I just had this at a Thai Chicken Rice joint in Southern California, but instead of Fish Sauce they used Oyster Sauce. It was like Garlicky Cabbage Crack. Not that I’ve ever tried crack, but it was addictive! I loved it!
I just watched this video as I’ve been looking for cabbage dishes…. This looks so delicious, with a bit of fresh chilli… even with noodles too yummy ❤❤
Sawadee Kap Pailin, I have tried it before you post the video, it super delicious. When I was in Thailand 2 months ago, I tried it, they usually put a little oyster sauce and some put some corn starch to get a bit thick sauce. Both your version and the one I had in Thailand is delicious,. In my version, I had added dried shitake mushroom in my version which was nice too. As usual, your videos are super easy.
I surely will give this a try! Reminds me of a polish dish where you cook some (few) onions in oil and than add noodles to it. A poor man's dish. But also simple and yummy. Some simple recipes can be so exciting! Greetings from the far north of Germany!
This is indeed simple but delicious. Thank you for sharing your recipe. And btw I tried changed the oil with water (just tiny tiny bit) and this is still yumm
I'm making this tonight! I am doing a whole roast chicken with like a dark soy sauce and hoisin glaze.... I think it'll go perfectly together!! Thanks Pailin!!!
Simply but delish. I used the sauté ginger, garlic and a little sprinkle of pepper flakes and 2 tomatoes then I’ll add the cabbage. And later on I’ll put soy sauce. It’s so delicious. I’m going to try this one. Umm you made hungry and with rice of course.
I tried today and used wrong cabbage, round cannonball cabbage... boy, it tastes so bitter 😰 But I must say the RED BOAT fish sauce brand is super awesome! I cooked 2 ways, with 3-crabs brand and Red Boat for comparison. Just because it's the very first time I bought this Red Boat premium fish sauce and always have 3-crabs brand at home. The 3-crabs tastes salty with fishy smell still left on the dish. It looks browney, too, when done cooking, due to fractose ingredient in it. The Red Boat has a very good nice aroma while sauteeing, I was surprised that I kept sniffing on my cooking, the smell is that good! 😁. The result is also not too salty, subtle yet savory and don't look browney at all, just like yours 🥰 The bitterness of the cabbage made this supposedly good simple dish unpleasant to eat! It took time to get softened in the wok, too 🥴😭 Will try making this again by looking for the flat/taiwanese cabbage. I never see it in Honolulu Chinatown 🤔
Appreciate your cooking style and the variety of menu specially the Asian cooking.in the Philippines when you dine in a restaurant offering Thai cooking,you are always offered tom yung and it is always with shrimps and I found out you call it tom yung going and there are kind of tumyung.now I have learn to cook the three popular soup dishes.i hope you can also cook Malaysian and Vietnam cookings
Hello Pailin. This is an amazingly simple and tasty dish that I cooked repeatedly for weeks now with soy sauce. My carnivore husband said he doesn't even need meat with this dish! ❤️ from New Zealand.
I have made this so many times and Chinese cabbage is the best. I was at my asian market and was in a hurry and grabbed the cabbage and while it was more squat it was not the Chinese cabbage it was the green cabbage, which I did not notice until prepping it. The leaves were tough and was hard to get tender...I was disappointed for sure but I was hungry and it didn't stop me from eating it, but ...
Can I do that with other veggies like cauliflower? Your comment about cooked fish sauce is bang on. I secretly mix fish sauce in my scrambled eggs even though the missus says no . Lolz
Actually, you can use this recipe for every veggie you’d like. But the reason that the cabbage is popular because when cabbage is cooked it will have a bit of sweetness which made it go well with fish sauce. So, cauliflower probably goes well with the fish sauce and I think it worse to try. ^^
@@free2space Sawat dee Khrap! my wife's name is Abhisita. How strange, the closeness in name culture between india and thailand. Wanna visit during Songkran. I brought in cabbage today. Will try this dish soon. Cauliflowers - later.
Remembered this today as I was trying to think of a way to stir fry some 🥬 large bok Chou hubby picked up instead of Napa cabbage I’d asked for (Kroger had bok choy labelled as napa) And can’t have meat today and a bit tired of standard Chinese stir fry. I’ll report back after lunch how well it worked and with 3 crabs 🦀, my fav fish sauce.
Just started watching a Thai tv show called Once Upon a time...in my Heart and I'm completely in love with it! I'd love to learn your language someday😊😊
I have a question...... Can I substitute the fish sauce with oyster sauce? It's just because i can't find fish sauce in town I love your vids, it is very easy to understand and your skills are amazing I have learned a lot from you 😗
Pailin, I always look forward to Friday when the little notification pops up on my phone, informing me of your new upload. I take a deep breath, walk to work, and everything seems to feel much better. Your videos are incredibly therapeutic! Thank you! 🙏🏻😇
Hi Pailin! I had an awesome appetizer at a Thai restaurant called chau muuong. Are you able to make that? It’s sooo delicious! It was like a rice flour dumpling with chicken, peanuts and coconut
The Bite with Jackie it's Chor Muang: purple blossom dumplings. ruclips.net/video/aTxn4QR02fM/видео.html it's a royal cuisine that really hard to find nowaday. even i'm Thai but i think i never try it once.
My family (Chinese) often does the exact same preparation but with oyster sauce, and of course it works with so many vegetables - most cabbages, bok choy, etc. But my favorite happens to be lettuce, which to many seems even more bizarre, but are amazed when they try it.
I'm glad you commented on how fish sauce tastes after cooking it. I still haven't brought myself to use fish sauce in my cooking because I'm scared that it'll funkify the whole thing.
I've always wanted to try cooking thai food but was too scared to. that is until I crossed your channel. i love it btw. i can't wait to start making thai food.
Been doing this for years in the UK. Watched my father making similar dish but stir fried in butter not oil (and no fish sauce), still working on him to use & enjoy fish sauce.
Pailin, I love your videos. Many years ago I ate at an Asian restaurant and they had on the tables a bowl with raw cabbage and carrots in a clear liquid, it also had these small "seeds" that had a fragrant perfumy taste. Do you know what those seeds were? Thanks!!!
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Oh thank you so much Pai for posting this. I had this in Bangkok at a neighbor's place and have been trying to replicate it. Though I was given the recipe, I couldn't really get it right. This video is perfect, as usual 😁
Oh boy im SO hype to make this! I looooove cabbage, and garlic is amazing too. Mmmm. I dont have good fish sauce at home but im making this tomorrow anyway
Greetings from Toronto! I am going to get up from my computer and make this right now. How nice to be able to make one of your dishes without having to go shopping first! It's going to look great served on my black plate with a TBSP of finely chopped red bell pepper just to add a little colour. I love all of your recipes and use all of your ingredients except one, and that is sugar. I liked the way you used an onion in the Chicken Adobo instead of adding sugar. I wish you could suggest an alternative to using sugar with all your recipes. I'm trying to do Keto and adapt your recipes. Just curious as to why you don't use coconut oil for frying? What kind of oil do you use?
For her stir-fries Pai normally calls for a vegetable or sometimes canola oil. This is just my guess, but I imagine she doesn't call for coconut oil when stir-frying as it has a relatively low smoke point (175C/350F, as opposed to vegetable oils which generally have a smoke point of 200-230C/400-450F), and it isn't the most neutral-flavored of oils. For her curries she employs the traditional Thai method of "breaking" the coconut milk/cream until the oil separates to fry the paste in, which is of course basically frying the paste in coconut oil.
@@ConradYip Oh of course! Sorry I should have got that :) Re the water coming out I wonder if you are cooking it too long or not at a high enough heat (so it takes longer)? You can see in the video that once she adds the cabbage in ruclips.net/video/KGU-c2cUtqY/видео.html that water does come out, but the heat is high enough that it evaporates pretty quickly :) For more details btw you might want to check out the written recipe if you haven't already at hot-thai-kitchen.com/cabbage-fish-sauce/ Cheers and hope this works out for you!! :) Adam
Ymm.....simple and DELICIOUS? This the side dish I'm making, so the cabbage used here is the Napa cabbage? Tried that in kimchi, its got a whole different flavor than the green or purple cabbages, thumbs up Pailin and Adam, thanks for sharing and greetings from Mexico! :) lol....the art of eating your food with both spoon and fork Thai style, gonna try that some day, albeit i've mastered the art of eating with chopsticks! :D
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Qqqqq
The secret of this dish is pouring fish sauce on the curve of the wok (not right away on the cabbage) and let it burns a little bit to produce the smoky flavor of the fish sauce, then wipe that burnt fish sauce with your cabbage and the flavor will glaze over every pieces of your cabbage!! That is so GOOD!!!!
I've been cooking for 30 years. This is the best recipe I've ever seen for so many reasons. Cost, time, taste, texture, flavor, health and many more. Extremely impressive. Thank you.
Usually when you add alot of sodium, things taste good. This small bowl is over 1200mg, more than half your daily recommended intake..
I’m Thai and my husband is Irish, so he’s not familiar with fish sauce. I cook him a lot of Thai food and when the fish sauce is the key seasoning, I’d keep saying how good and how magical fish sauce is every time, so now I think he gets it. When I made fish sauce fried chicken wings (your recipe) I kept saying there’s a magical ingredient and he knew it was fish sauce. Yes if he’s gonna have a Thai wife he has to appreciate fish sauce.
How can anyone not like fish sauce =D
or Thai wives?
Thanwarin Carroll easy you psychopath stop being ghetto for a second or gtfo.... this is a friendly RUclips channel.
As he should 😏🥰
If he doesn’t appreciate it, move to Canada. I do! Lol
My family is largely Slavic so I grew up on cabbage. This will be just like home cookin!! Love it, and thanks again Pailin for all you do to keep our kitchen interesting and fun!!
One week ago I tried this recipe and purchased the high quality fish oil. The smell was so foul but like you said it goes away and the end results was delicious! I made this dish again tonight and added shrimp. It is so good. I have always loved shrimp cabbage when I go to chinese buffets and always wanted to make and this recipe with added shrimp taste just like it. Awesome recipe. I hve take pictures to upload to you on twitter
I made this tonight...It was awesome! Who would have thought just a few simple ingredients would be so tasty? Thank you so much for this. Your recipes have gotten me to love and enjoy fish sauce. (I never thought I would love it) only thing I added was ground pork marinated with soy sauce and white pepper so I could make it a full meal. So Amazing!
My mom has been telling me about this for months. I swear every time I FaceTime with her she rants and raves about this dish. It’s very popular in Chiang Mai apparently and I never quite believed her that something so simple could be so amazing but it does look really good. I’ll definitely have to try it now 😁
So, Mom, who loves you more than anyone on Earth, tells you about this dish "for months" and you pay it no mind. Now some RUclips person makes a video of it, and you are in a big rush now.
What an insult to your dear mother.
This is one of my go to recipes to eat my vegetables. I usually add salt, pepper, little sugar, chicken powder. Insted of fish sauce I like to use sesame oil. Depend on my mood that day 😍
Finally we have seen Adam....at least his hand... come on dude, come out, let us all see u!
Adams a coward...show urrrsellllffffffff
I agree, yes, c'mon Adam...lol
I want to see Adam too...:)
EMERGE ADAM
I really like all stir fry recipes from this channel. Simple prep and easy to make.
I'm so glad you have this recipe! I recently had this several times at different restaurants on Koh Sichang. It was a great side dish with grilled squid, Tamarind shrimp or the salt-crusted grilled fish. So simple and I will make when I find a better quality fish sauce.
This is the thing I've always cook at home when i first discovered the beauty of Thai fish sauce! Now i cant live without it. Good replacement for dried anchovies.
It goes well with literally everything, even with Sarawakian dish (stir fry fern we called as Midin, stir fry sour-eggplant etc).
Ref: sour-eggplant (terung dayak/terung assam/muuk in thai? No?/Solanum ferox Linn) also good in terms of adding sourness to thai tomyum. It will be soft when cooked, something like cooked cucumber.
I tried this recipe today and loved it! Loved that it is sooooo super simple and easy to make. Threw in some chopped spring onions just to dress it up a bit. Turned out quite well. I will definitely be making this dish more often.
My mom would add dried shrimps in it and it’s so good
I just made and ate this, along with the cabbage-fish sauce recipe: delicious!
Instead of chicken I used vegetarian soy hamburger and I used my new air fryer to pre-fry the eggplant. That worked extremely well but took a long time as my air fryer is small. I also didn't cut the biased eggplant sliced in half until after frying to save time turning them. Other than that I followed the recipe using the exact same ingredients. Red Boat really is good, and only $8 at the asian supermarket.
Ok, apparently I’m late to the game, but wow that recipe is outstanding! I’m making it tomorrow night as well! Thanks for that! I served it with bbq thai wings and sticky rice. Dinner was great!
Great timing! I just bought cabbage :) In Vietnam we have a similar dish with cabbage and garlic stir-fried, but we don't use fish sauce for this dish despite our love for it :)
I understand that I'm late to the party, but goodness this has to be the best cabbage I've had in decades!
My mom would add tomatoes to this dish. I’m definitely making this for lunch
I love simply prepared vegetables like this! Thank you Pailin!
I make a very similar Chinese dish. I have to say that Western cabbage is hardier than the one that she's using, and if you use it, then you'll have to cook it longer. Her cabbage looks so tender
Yes very good point I forgot to mention!
I encounter that problem as well where the tough areas around the root will be still hard and cold by the time the tender areas are cooked and limp. My stove also doesn't have a big fire either. I get around these issues by blanching the cabbage pieces for 10 seconds first before proceeding with frying them.
Thank you for the recipe, Pailin. I don’t have fish sauce with me. So I substitute it with soy sauce and oyster sauce. I added birds eyes chilies for the extra kick too. My lunch was so good.
I just had this at a Thai Chicken Rice joint in Southern California, but instead of Fish Sauce they used Oyster Sauce. It was like Garlicky Cabbage Crack. Not that I’ve ever tried crack, but it was addictive! I loved it!
I just watched this video as I’ve been looking for cabbage dishes…. This looks so delicious, with a bit of fresh chilli… even with noodles too yummy ❤❤
Sawadee Kap Pailin, I have tried it before you post the video, it super delicious. When I was in Thailand 2 months ago, I tried it, they usually put a little oyster sauce and some put some corn starch to get a bit thick sauce.
Both your version and the one I had in Thailand is delicious,. In my version, I had added dried shitake mushroom in my version which was nice too.
As usual, your videos are super easy.
Just made this...it was ridiculously simple, quick, and easy and was delicious.
I surely will give this a try! Reminds me of a polish dish where you cook some (few) onions in oil and than add noodles to it. A poor man's dish. But also simple and yummy. Some simple recipes can be so exciting!
Greetings from the far north of Germany!
can i please request more elaborate recipes. so many quick week night meals lately. something hearty. thanks krub
This is indeed simple but delicious. Thank you for sharing your recipe. And btw I tried changed the oil with water (just tiny tiny bit) and this is still yumm
Quick and simple recipe to try on my own, greatful that I get to more recipes like this. Thank you...
I'm making this tonight! I am doing a whole roast chicken with like a dark soy sauce and hoisin glaze.... I think it'll go perfectly together!! Thanks Pailin!!!
I love this! Please share more of these "less glamorous", simple dishes. :)
Omg I've been looking for this recipe for 3 years after the first time I ate it
Thank you so much
Just mare this today. It’s so simple but so yummy!!! Thank you so much for sharing!
Simply but delish. I used the sauté ginger, garlic and a little sprinkle of pepper flakes and 2 tomatoes then I’ll add the cabbage. And later on I’ll put soy sauce. It’s so delicious. I’m going to try this one. Umm you made hungry and with rice of course.
Great recipe. I enjoy making this with napa cabbage. Thank you and have a great 2022.
I had this in Korat a month ago and loved it, will make this all the time now.
you are the best and Adam too ! Thanks both your love and kindness to share.
You are the BEST......Take care and keep up the good work ....Thanks
Omg, i cant stop making this! Thank you, thank you, thank you!
Really great dish. I tried many variations of it and it's a proper every day healthy food. Thank ya, Pailin!
Mmmmmm... stir fry cabbage taste so good. That taste so delicious and crunchy vegetables. With rice taste great. Great healthy dish. See u next time.
this is my favorite dish omg
simple yet satisfying
Such a great recipe my friend. I love all the garlic :-)
WOW, this is like the best side dish ever!! Thank you so much Adam, Pailin and everyone involved!!!!!
I tried today and used wrong cabbage, round cannonball cabbage... boy, it tastes so bitter 😰
But I must say the RED BOAT fish sauce brand is super awesome! I cooked 2 ways, with 3-crabs brand and Red Boat for comparison. Just because it's the very first time I bought this Red Boat premium fish sauce and always have 3-crabs brand at home.
The 3-crabs tastes salty with fishy smell still left on the dish. It looks browney, too, when done cooking, due to fractose ingredient in it.
The Red Boat has a very good nice aroma while sauteeing, I was surprised that I kept sniffing on my cooking, the smell is that good! 😁. The result is also not too salty, subtle yet savory and don't look browney at all, just like yours 🥰
The bitterness of the cabbage made this supposedly good simple dish unpleasant to eat! It took time to get softened in the wok, too 🥴😭 Will try making this again by looking for the flat/taiwanese cabbage. I never see it in Honolulu Chinatown 🤔
Appreciate your cooking style and the variety of menu specially the Asian cooking.in the Philippines when you dine in a restaurant offering Thai cooking,you are always offered tom yung and it is always with shrimps and I found out you call it tom yung going and there are kind of tumyung.now I have learn to cook the three popular soup dishes.i hope you can also cook Malaysian and Vietnam cookings
Smokey flavor from wok is a secret for this dish.
Hello Pailin. This is an amazingly simple and tasty dish that I cooked repeatedly for weeks now with soy sauce. My carnivore husband said he doesn't even need meat with this dish!
❤️ from New Zealand.
Something quick and easy but it is delightful. I just eat with white cooked Jasmine rice.
I have made this so many times and Chinese cabbage is the best. I was at my asian market and was in a hurry and grabbed the cabbage and while it was more squat it was not the Chinese cabbage it was the green cabbage, which I did not notice until prepping it. The leaves were tough and was hard to get tender...I was disappointed for sure but I was hungry and it didn't stop me from eating it, but ...
Can I do that with other veggies like cauliflower? Your comment about cooked fish sauce is bang on. I secretly mix fish sauce in my scrambled eggs even though the missus says no . Lolz
Madam Pailin, we look forward to your guidance on the cauliflower conundrum!! 😊
Actually, you can use this recipe for every veggie you’d like. But the reason that the cabbage is popular because when cabbage is cooked it will have a bit of sweetness which made it go well with fish sauce. So, cauliflower probably goes well with the fish sauce and I think it worse to try. ^^
@@free2space Sawat dee Khrap! my wife's name is Abhisita. How strange, the closeness in name culture between india and thailand. Wanna visit during Songkran.
I brought in cabbage today. Will try this dish soon. Cauliflowers - later.
Great recipe
I love cabbage stir-fry, I use soy sauce tho, fish sauce will be a good one to try.
Remembered this today as I was trying to think of a way to stir fry some 🥬 large bok Chou hubby picked up instead of Napa cabbage I’d asked for (Kroger had bok choy labelled as napa)
And can’t have meat today and a bit tired of standard Chinese stir fry.
I’ll report back after lunch how well it worked and with 3 crabs 🦀, my fav fish sauce.
Just started watching a Thai tv show called Once Upon a time...in my Heart and I'm completely in love with it! I'd love to learn your language someday😊😊
I put some finely sliced fresh but slightly fried red chilly. It was lovely
I had tried.
It is very nice.
Tq for your recipe.
This was delicious and so simple! Thank you!
I have a question......
Can I substitute the fish sauce with oyster sauce?
It's just because i can't find fish sauce in town
I love your vids, it is very easy to understand and your skills are amazing
I have learned a lot from you 😗
Pailin, I always look forward to Friday when the little notification pops up on my phone, informing me of your new upload. I take a deep breath, walk to work, and everything seems to feel much better. Your videos are incredibly therapeutic!
Thank you! 🙏🏻😇
Aww, that's so great to hear! I'm so glad I can help!
Hi Pailin! I had an awesome appetizer at a Thai restaurant called chau muuong. Are you able to make that? It’s sooo delicious! It was like a rice flour dumpling with chicken, peanuts and coconut
The Bite with Jackie
it's Chor Muang: purple blossom dumplings.
ruclips.net/video/aTxn4QR02fM/видео.html
it's a royal cuisine that really hard to find nowaday. even i'm Thai but i think i never try it once.
ir maybe a schnitzel, to make it extra german :D i love the tonkasu - schnitzel similarity
Woah where did you have that? even i'm Thai i haven't tried it ever since i was born.
7
This was unbelievably delicious and I want to eat it everyday.
That dish is same kind of mirracle! I am a believer now!
My family (Chinese) often does the exact same preparation but with oyster sauce, and of course it works with so many vegetables - most cabbages, bok choy, etc. But my favorite happens to be lettuce, which to many seems even more bizarre, but are amazed when they try it.
Had a charred version of this in Koh Samui. Adds a great flavor since there are only 3 ingredients
This was amazing with lime
I'm glad you commented on how fish sauce tastes after cooking it. I still haven't brought myself to use fish sauce in my cooking because I'm scared that it'll funkify the whole thing.
Woooow I will try look delicious
i just made this and is really good just added some chili and i eat this as a main dish (low calories)
Looks really good! Love this kind of recipes.
รอสิ่งนี้มานานมากกกกกก ขอบคุณค่ะ
I love cabbage!
I've always wanted to try cooking thai food but was too scared to. that is until I crossed your channel. i love it btw. i can't wait to start making thai food.
This sounds really good; thank you for making this video!
This looks so simple yet delish and healthy! Gonna try right now😘
Been doing this for years in the UK. Watched my father making similar dish but stir fried in butter not oil (and no fish sauce), still working on him to use & enjoy fish sauce.
Pailin, I love your videos. Many years ago I ate at an Asian restaurant and they had on the tables a bowl with raw cabbage and carrots in a clear liquid, it also had these small "seeds" that had a fragrant perfumy taste. Do you know what those seeds were? Thanks!!!
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Very simple dish but crazy delicious, for sure...
Taiwanese household - we do this once a week but with soy sauce. Now I'm super curious to try it with fish sauce!
OMG you have no idea - you just saved the evening supper 🍜
Oh thank you so much Pai for posting this. I had this in Bangkok at a neighbor's place and have been trying to replicate it. Though I was given the recipe, I couldn't really get it right. This video is perfect, as usual 😁
Oh YES!! My family loves for sautéed cabbage, or really cabbage in anyway! I can’t wait to try this out in them. 💚
thank you, this was delicious!
we do cooking that kind of dish in our country(Philippines) too. it looks so simple and yet the taste is really good.
Its cabbage season now and this recipe is easy and delicious 😋
Making this dish today with my cabbage in my fridge 😋
I love this recipe!!!!😋😍🥬🧄
Oh boy im SO hype to make this! I looooove cabbage, and garlic is amazing too. Mmmm. I dont have good fish sauce at home but im making this tomorrow anyway
Greetings from Toronto! I am going to get up from my computer and make this right now. How nice to be able to make one of your dishes without having to go shopping first! It's going to look great served on my black plate with a TBSP of finely chopped red bell pepper just to add a little colour. I love all of your recipes and use all of your ingredients except one, and that is sugar. I liked the way you used an onion in the Chicken Adobo instead of adding sugar. I wish you could suggest an alternative to using sugar with all your recipes. I'm trying to do Keto and adapt your recipes. Just curious as to why you don't use coconut oil for frying? What kind of oil do you use?
For her stir-fries Pai normally calls for a vegetable or sometimes canola oil. This is just my guess, but I imagine she doesn't call for coconut oil when stir-frying as it has a relatively low smoke point (175C/350F, as opposed to vegetable oils which generally have a smoke point of 200-230C/400-450F), and it isn't the most neutral-flavored of oils. For her curries she employs the traditional Thai method of "breaking" the coconut milk/cream until the oil separates to fry the paste in, which is of course basically frying the paste in coconut oil.
I was just looking at your Thai mix veg stir fry and your new video came in.
Another awesome vegetable dish.
Thumbs up and awesome ! 💕👍🏻
Hi Pailin could you please share how to pretend water coming out from cabbage as you stir fry them? Thank you for taking my question.
Hi Conrad! What do you mean by "pretend"? Cheers! Adam
@@AdamHotThaiKitchen sorry for typo. I mean "prevent". I found lots of water comes out of cabbage as I stir fry them.
@@ConradYip Oh of course! Sorry I should have got that :) Re the water coming out I wonder if you are cooking it too long or not at a high enough heat (so it takes longer)? You can see in the video that once she adds the cabbage in ruclips.net/video/KGU-c2cUtqY/видео.html that water does come out, but the heat is high enough that it evaporates pretty quickly :) For more details btw you might want to check out the written recipe if you haven't already at hot-thai-kitchen.com/cabbage-fish-sauce/ Cheers and hope this works out for you!! :) Adam
@@AdamHotThaiKitchen Thank you Adam
@@ConradYip Any time! :)
It's so simple and looks delicious. Also is it weird that I look forward to you saying, "woooo" when you cook? lol
Thanks very much......love it !!
For me i add anchovy and chopped bird eye chili fried it with the garlic then the cabbage..but i will try ur way look way simple and tempting
This looks seriously YUMMY 😋. I’m happy love simple, clean flavorful food is so much enjoyable that way specially Asian cabbage is sweeter 😍😍😍
This looks like a winner Pai
Ymm.....simple and DELICIOUS? This the side dish I'm making, so the cabbage used here is the Napa cabbage? Tried that in kimchi, its got a whole different flavor than the green or purple cabbages, thumbs up Pailin and Adam, thanks for sharing and greetings from Mexico! :) lol....the art of eating your food with both spoon and fork Thai style, gonna try that some day, albeit i've mastered the art of eating with chopsticks! :D
Some shrimp jerky works really well too. It adds extra chewiness and extra umami :D
simple, inexpensive and good. what more could you ask for?