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!
Always love the name translations at the beginning P'Pai! It helps one fall in love with Thai cuisine easily. Also, in Tagalog (Filipino), we call coconut milk "gata." I find these shared morphemes across cultures very exciting 😁
Looks wonderful. I wonder when you'll do French food on Pai's Kitchen? You must know quite a bit about it from culinary school & being a foodie and I'd love to see more than just a technique for pie crusts :)
That surprised me, I never had this way before. My hometown is in Surin. We had Mee Chompu (Pink Noodle) as same as your recipe but we eat with no sauce. We also have Mee Grati but we use the normal noodle and we cook sauce a little bit different from your recipe. We put curry paste, grounded peanuts and eggs into the sauce. BTW your style is so interesting.
Wow I didn't realize you make it so simple and easy to cook. I will try because this is one of my favorite dish that I grew up with when I was back home in Thailand. Thank you.
wow this dish looks just wonderful, thai cuisine is so sophisticated yet easy to make, thank you so much for your channel i really apreciate learning all these different techniques and flavor combinations greetings from Paris
Looks so yummy. Another alternative to taucheo would be Doenjang (Korean fermented bean paste which is easily available in Asian groceries). Love your videos Pailin!
This look like a Malay dish which I like since young, called Mee Siam. Most likely Mee Gati is the inspiration for it. Many ingredients used were similar right down to the fermented beans and asian chives and eggs for garnishing. Except the flavour profile for Mee Siam is spicy hot, sweetish and sour. We Malays used ground dried chilli paste in both the soup and the noodles. And oh, we add pounded dried prawns to the paste for the soup. I've always wondered whether it is really from Thailand as in Malay as with Thai, Siam is the old name for Thailand, but with a lot of dish or drinks in Malay culture the names are sometimes just for fun. We have Air Bandung (Bandung being a city in Indonesia, but lol, go there and you'll not find any drinks with that name). Plus whenever I was in Thailand, I did not come across Mee Gati. This would have been really up my alley if I found it there while touring :)
Actually Mee Kati is common dish in central Thailand esp. in the old days. My parents ate and even cooked it for may times (and they are over 70) But you can hardly see it on sale in food shop except some fancy restos. The reason you hardly see it as a street food is because it needs steps in cooking and lots of ingredients eg. vegetables, as side dish. Take too much time and not really profitable if you ask. Hence this dish is a family dish, not a selling dish. PS. Seen many time and don't understand why many think most Thai food (or any other cuisines) must be sold by a vendor or even in their restos. There are lots of Thai dishes you can hardly found to be sold even by fancy resto in Thailand. Just some example: Gaeng Hong แกงหอง Gaeng Bon แกงบอน Gaeng Buan แกงบวน. Copy their Thai names and search for their pictures if you need. Honestly this Mee kati is not that hard to find compare to the names I posted. Like I said you cannot find them on any street or even in most eatery because they all take lots of time to cook.
cook another filipino food once again... please do pancit bihon its a same method for pancit canton the last time that you made but in pancit bihon you will use rice vermicelli noodles
I've seen a lot of comments on the net like you did whenever somebody foreign cook something and it always makes me curious. May I ask why do you have to ask her or any foreigners to do Filipino food? Why don't you make your own? May be not you but your countrymen. There are a lot more Filipinos -- inside and outside the Philippines -- than people in the country you asked. In case of ms. Pailin, like all people you guys asked, although she is a good chef, I don't think she's familiar with Filipino cuisine since she has no background at all, but your people -- even you -- do.
lol thanks Will, you're awesome I'm not quite as photogenic as Pailin (in the same way as a puddle is not quite as big as the ocean) , but maaaaaaaybeeee we'll find a way to sneak me in so you can see just how little I know about cooking :)
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!
ไม่ได้ทานมานานมากคะ ทำให้คิดถึงแม่ขึ้นมาในทันใด จะลองทำทานนะคะ ขอบคุณคะ
Good afternoon. Thank you for all your wonderful recipes and videos. I was wondering if you could use red rice yeast powder?
Always love the name translations at the beginning P'Pai! It helps one fall in love with Thai cuisine easily.
Also, in Tagalog (Filipino), we call coconut milk "gata." I find these shared morphemes across cultures very exciting 😁
Looks wonderful.
I wonder when you'll do French food on Pai's Kitchen? You must know quite a bit about it from culinary school & being a foodie and I'd love to see more than just a technique for pie crusts :)
That surprised me, I never had this way before.
My hometown is in Surin. We had Mee Chompu (Pink Noodle) as same as your recipe but we eat with no sauce.
We also have Mee Grati but we use the normal noodle and we cook sauce a little bit different from your recipe. We put curry paste, grounded peanuts and eggs into the sauce. BTW your style is so interesting.
Wow I didn't realize you make it so simple and easy to cook. I will try because this is one of my favorite dish that I grew up with when I was back home in Thailand. Thank you.
wow this dish looks just wonderful, thai cuisine is so sophisticated yet easy to make, thank you so much for your channel i really apreciate learning all these different techniques and flavor combinations
greetings from Paris
I second this comment! Greetings from Italy :)
Looks so yummy. Another alternative to taucheo would be Doenjang (Korean fermented bean paste which is easily available in Asian groceries). Love your videos Pailin!
It's look so delicious! It has make me hungry.... Could you please make a video on how to make "ขนมเบื่องณวน" too? Thank you!
can we use beetroot extract or juice to colour these noodles?
Smart choice to use the beancurd. Goes very well with the taste of the "gravy".
I’ve had my rice noodles mixed in a sweet pink sauce for the new Krob what is the pink sauce?
It looks mouthwatering delicious!!!
Pretty and can cook! Deadly combination.
you make it looks so simple - i never cook anything right. will keep trying
I'm a new subscriber via Mark Wiens!! This dish looks delicious!
Thank you!
Kali Love yrehglhugfiu
How come I have never heard about this dishes before and I am Thai? Lol
Your dishes look awesome by the way! 👏👏💕
Love this dish. Possibly more than pad Thai.
I'd like to see how you make mee krob. I've seen others do it but I'd like to see your take on it.
my favorite, too. Have you done a dish called "Mee Krob" หมี่กรอบ yet? It's my daughter favorite.
everytime I wonder what do they use to get that pink color..
I wish I wasn't so lazy. I love all of your videos, microwave dinner every night.
😮😂
Time for u to cook 😎
This one recipe is new to me. I like this!
What kind of tamarind did you use, Pailin? Thanks!
That looks very tempting!
You look so good in red! Great videos
I never heard of this dish before, looks so yummy!
Reminds me of laksa with meehoon but this looks Better!!
Would u make a video on how to make Mi Krob? Thank in advance!
Can i put doenjang instead of tao jieo ??
Is this the same as the Lao dish mee kah ti?
Can you substitute korean soybean paste (if you don't have tao jiew?).
This look like a Malay dish which I like since young, called Mee Siam. Most likely Mee Gati is the inspiration for it. Many ingredients used were similar right down to the fermented beans and asian chives and eggs for garnishing. Except the flavour profile for Mee Siam is spicy hot, sweetish and sour. We Malays used ground dried chilli paste in both the soup and the noodles. And oh, we add pounded dried prawns to the paste for the soup.
I've always wondered whether it is really from Thailand as in Malay as with Thai, Siam is the old name for Thailand, but with a lot of dish or drinks in Malay culture the names are sometimes just for fun. We have Air Bandung (Bandung being a city in Indonesia, but lol, go there and you'll not find any drinks with that name). Plus whenever I was in Thailand, I did not come across Mee Gati. This would have been really up my alley if I found it there while touring :)
Actually Mee Kati is common dish in central Thailand esp. in the old days. My parents ate and even cooked it for may times (and they are over 70) But you can hardly see it on sale in food shop except some fancy restos. The reason you hardly see it as a street food is because it needs steps in cooking and lots of ingredients eg. vegetables, as side dish. Take too much time and not really profitable if you ask. Hence this dish is a family dish, not a selling dish.
PS. Seen many time and don't understand why many think most Thai food (or any other cuisines) must be sold by a vendor or even in their restos. There are lots of Thai dishes you can hardly found to be sold even by fancy resto in Thailand. Just some example: Gaeng Hong แกงหอง Gaeng Bon แกงบอน Gaeng Buan แกงบวน. Copy their Thai names and search for their pictures if you need. Honestly this Mee kati is not that hard to find compare to the names I posted. Like I said you cannot find them on any street or even in most eatery because they all take lots of time to cook.
wow my favorite.. Sau ti ka... Cheers Pai
I can only find "Fermented Red Chili Bean Curd". Is that what I want, for the noodles? Or is this expecting a non-spicy fermented bean curd?
I like this curry Thank you
Can I substitute doenjang paste for the tao jiew?
That is SO UP MY ALLEY!!! Wow! Need to do this stat!
Looks great.
LOVE YOUR VIDEOS
I tried this yesterday and it was super delicious! Very easy on top of that, thank you for this recipe :)
Thanku for amazing dish..🙏🙏🙏🙏🙏
Looks so good!!! But I can never cook anything right 😩
lol i don't believe that for a second!! :D
I'm a new subscriber ...
Do you use the Thai or Vietnamese version of Sriracha sauce ? 😉
I stand with WADA for me, Thai (original) sriracha is sweeter and not much of a kick
you are right. my special guest is just me...
could you please do med kanoon desert made out of yellow bean roll in oval ball dip in sugar syrup please?
chen da 20th
the pink color for noodle is the anato powder
She looks like Constance Wu! From fresh off the boat!,,
that sauce looks with rice...😉
Dancing shrimp salad is made with shrimp meat but they are not dead meat although you could tell them they are just before you eat them.
cook another filipino food once again... please do pancit bihon its a same method for pancit canton the last time that you made but in pancit bihon you will use rice vermicelli noodles
I've seen a lot of comments on the net like you did whenever somebody foreign cook something and it always makes me curious. May I ask why do you have to ask her or any foreigners to do Filipino food? Why don't you make your own? May be not you but your countrymen. There are a lot more Filipinos -- inside and outside the Philippines -- than people in the country you asked. In case of ms. Pailin, like all people you guys asked, although she is a good chef, I don't think she's familiar with Filipino cuisine since she has no background at all, but your people -- even you -- do.
Can we see Adam? That's the name of the camera man, right? Have him join you in the kitchen. After all it's his kitchen. Haha.
lol thanks Will, you're awesome I'm not quite as photogenic as Pailin (in the same way as a puddle is not quite as big as the ocean) , but maaaaaaaybeeee we'll find a way to sneak me in so you can see just how little I know about cooking :)
Why does she always film in Adam's kitchen? 😳
Ooh Gati is coconut milk in Thai.. While it's Gata in tagalog.. Hmm
Crumbled tofu will need some mushroom seasoning or else the taste would be too mild
Yummm :D
i want eat
Hmmmm ... and I don't sound very cool either :) ... Manly and virile on the inside ... Kermit the Frog on the outside ...
👍🏼👍🏼👍🏼
Second!
Wife material😍😍😍
Good Shit
Third?
Sorry, not interested?
GizmoBee1702 no one cares