Excellent video. I make frequently. Maybe my all time favorite dish. My mouth is watering just watching the video. You can also add fresh basil. In addition to sticky rice I serve with cabbage leaves so you can put the salad in the cabbage leaves and eat like a taco.
Just found this. I love steak salads at Thai restaurants. So decided to make one myself using this recipe (and I like that this is the “REAL” one as there are so many Thai steak salad recipes here in RUclips). It came out perfectly, and much more! Every ingredient worked well and together. I can taste each and everyone. Thank you very much Pailin for sharing!
My wife - also from Isarn in the northeast - makes larb often. And her namtok - often with pork instead of beef - is awesome. I usually end up eating too much: I'm full but it tastes too good to stop! Any extra juice/dressing that doesn’t get fully absorbed by the roasted rice powder is great for dipping the sticky rice. Kind of the Thai version of an Italian family mopping up extra tomato sauce with bread. 😀
Pai _does not_ compromise on recipe quality. This is probably the BEST that I’ve seen from the dishes I’ve tried. Although variations in flavor vary from region to region per household, her style is solid !! 👌Savory and YUM!❤️ Belisimo
this salad is a GAME CHANGER! i could eat this every day and be satisfied!! i’ve made it twice in two weeks and still can’t get enough 🤤🤣 thank you for sharing this 🫶🏾
I’m going grocery shopping to get the ingredients to make this steak salad for the umpteenth time! I’d never had the dish before seeing your recipe, but it looked so delicious. I couldn’t grind the toasted rice finely enough, so I bought a coffee grinder just for it. I can’t slice the lemongrass thinly enough, so it was a little chewy. I have found puréed lemongrass in a tube, so I think I’ll add that to the dressing. I’m lucky that my local Asian grocery store had all the ingredients, including the makrut lime leaves in the freezer! I will add some cherry tomatoes and sliced cucumbers this time. Maybe some sliced chilies? 🌶️
Sometimes I watch the videos from this channel just to see Pailin speak. By the way, I’m a straight girl. Just admiring another lovely and talented person. 😊👍
I tried multiple times to understand the Coriander ingredient she mentions right as she dumps the herbs in. It sounds like she says, "salted coriander". Is the correct?
Ah! You cut your Picanha wrong! I know, it's counterintuitive but you have to cut your steaks from the whole roast with the grain. That way, when you slice your individual steak to eat it you have much shorter fibers. When you cut the steaks from the roast across the grain, each bite has really long fibers and it can be a bit chewy.
The steaks came like this from the butcher. Generally yes, I'd cut beef against the grain, though these are not chewy at all (and I'm very picky sensitive to "chewy") so in this case it's not a problem.
HELLO LOVELY VIEWERS! If you love cooking with beef, check out this free resource by Canada Beef (sponsored) that demystifies over 70 different cuts: bit.ly/39KvxUe * If you have any questions about this recipe be sure to read the blog post on the website first-I add lots of extra info here: hot-thai-kitchen.com/nam-tok-neua/ ** If you still have questions, please refer to the contact page on my website. If you want prioritized direct access to me, and a guaranteed quick response, consider supporting the show by becoming a Patreon member! Check it out here to learn more! www.patreon.com/pailinskitchen As always, thank you so much for watching! - Pai
I make this all the time. For my preference, I use charcoal to grill steak to a rare temp. I use dried red pepper 🌶 flakes and fresh peppers with slivers of cut keifer lime leaves 🍃. I only use fresh squeezed lime or lemon 🍋 juice.
Pai, I own your beautiful cookbook and love this Waterfall salad. The toughest ingredient to find is decent fresh mint. I grew up in New Jersey, where all you need to do is plant mint under a leaky garden hose bib. It will take over the yard! Now I live in the desert, in Las Vegas. I haven’t had success growing mint here. So, when I see a nice bunch of fresh mint at the grocery store, it is my signal to prepare this delicious dish. I have acquired a Chinese pickle jar, and use it for fermented limes. They are wonderful to have on hand for lime juice in an instant. I use them to prepare this dish. Thanks for your channel, and your beautiful cookbook ❤️
I was once told “Don’t sleep on Thai salads,” so when I went to the Thai restaurant around the corner from my house for lunch today, I decided to give this dish a try, knowing nothing about it. I’m gonna be honest, it’s only been an hour since I left the restaurant, but I’m probably going to follow your recipe and make it for dinner. 😂
In Vietnam I have the opposite problem: I can’t seem to find the cut of meat I want. Flank, skirt steak, steak cuts in general. I can usually find them at imported meat but it is much pricier and overall just not desirable. We have cows, why don’t we have all the delicious cuts 🥲🥲🥲
Hmm I'm in Thailand and we seem to have all the cuts in even wet markets. However, to get them, you need to be able to tell their names in Thai (rather than English) to the butcher. Maybe try look up their names in Vietnamese and ask your local butcher and tell me how it goes.
Hi Adam here! If you don’t like Cilantro/Coriander (it’s a common thing), parsley, green onion or mint are common substitutes, or just leave it out. Cheers!
Made this tonight. Didn't have lemon grass but it turned out Fantastic!! I use red onion instead of shallots and put fresh cucumber chunks in it over romaine lettuce. About 90% as good as my local authentic Thai restaurant.
I was waiting for this forever. We call it beef salad I believe it's the same thing. Just wanted to see how you made it and OMG! I'm making my wife do thus today
I'm over in Spain and we have none of these herbs lol (lime leaves, lemongrass, etc.) BUT I made a "Spanish" version with what's available and it's wonderful thank you!
Thai steak salad is probably my all-time favourite dish. And no, "steak salad" has never been salad-plus-steak for me: I grew up with "beef salad" being a standard summer dish, where a chunk of beef got chopped into cubes and then mixed with apple bits, pickles and fresh onions (and lots of black pepper) and mild vinegar so fruit and meat flavours would mix and create something new (but Thai steak salad is still better).
Hi! She bought it in Thailand and brought it back, so no link :) Technically it's referred to as a "brass wok" when you search, and you can find them on Amazon but watch out, some of them are crazy expensive! (it's brass, not gold :)) If you find a good one let me know and I'll add it to the tool list. Cheers! Adam
Love your videos and the food your are making. Been following you for a long time and will never stop scrolling and drewling through your recipes. Northeast citchen is my favourite! Love from Sweden! 🙏🏻
MY ABSOLUTE FAVORITE while teaching six years at ABAC! Now, as you suggested, show your viewers this recipe with prime tenderloin and stuff it into tacos with avocado!
Hi, Pailin! My Beloved One and I just made it and, uh, it's kind of life-changing! First: it truly is a Steak Salad instead of a Steak on a salad! Second: WTF is up with that toasted rice thingy?! It's amazing! What other recipes use it? Third: Nunc Cham at its finest! Fourth: That steak marinade is to die for! And this is coming from a steak purist (salt, pepper, medium-rare - anything else is a sacrilege!)! The whole composition is so playful, yet mature! And I totally understand how much willpower it takes not to eat it, especially at one moment of assembly! Pailin, thank you!❤🔥🌊
This looks amazing! I've been too lazy to get my grill set up, but I think this will be the recipe that motivates me. I usually order this without lettuce in restaurants, but I love the idea of making it myself.
As a kid my mom always called this “Hot Beef” growing up and it was my absolute favorite!! Fast forward the first meal I cooked my date was this. He hated it but ate it anyway...we’ve been together for over 18 years 🤣🤣
I have two videos downloaded. Your trip to the store ( Thank you Thai Auntie ), and this. I have an herb garden, I mean, my yard grows herbs freel y😂... you mentioned something about another herb...? So yummy!! Thank you from my lips to hips ~~~ What's the difference with lime leaves? Seems many types. Is the flavor much change??
Hi Adam here again :) If you want to ask her that one directly though rather that put it out to the community (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 all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
Hello! I had this dish in Iceland in 2003!!! (Have been to Thailand several times before and after that having beef salads there). I thought at that time this one had fallen on the floor because of the hard things/gravel in it... 😅. Have a great day🖖
This is my favorite Thai dish. When I talk to someone who says they love Thai food they always talk about Pad Thai, Curry and maybe Drunken Noodles. I tell them that they have to expand a bit and try Larb (however else it may be spelled) and Nam Tok. And if they aren't trying the Tom Yum they are missing out!
Love nam tok.Sep li li. 😋My wife has always made this with pork. I am going to ask her to use beef, next time. Looks good. Thanks for sharing your recipes!
Great video! I’m not a fan of cilantro, so I will try this with arugula & parsley in place of cilantro. Looks like it will be a winner recipe!!! Thanks
Love this dish... never made it correctly with the roasted rice powder though, I will try it next time. Along with the 30 fresh Thai peppers I usually do. 😋
Hi Pailin, I made this last night and it was enjoyed by everyone. One thing though I wish recipes would say if you use dark or light soy sauce. I know that light is for flavour and dark for colour. Great recipe though and I will make it again as it is so quick and easy.
Hi Dave! I'll mention this to her thanks, but I do know that when she doesn't say one way or the other it's the regular Thai Healthy Boy Brand kit.co/hotthaikitchen/ingredients-i-use/healthy-boy-brand-mu, but for more detail or if you're going to substitute then check out hot-thai-kitchen.com/soy-sauce-101/ . Cheers! Adam
I've always thought the waterfall meant: your tears shed because it's so hot!?! In contrary with "Sue rong hai" = the Crying Tiger recipe. That means it's hot! right?!? I love these recipes. Thanks so much Pailin for your enthusiastic courses. Keep going! Kom Koon maa krap! I will always be an Isaan food lover.
It is so good that you can find related videos as well as the names of the food in the title are written in Thai. I am enjoying the video you uploaded, and I am waiting for you to return to your daily life as soon as possible and travel to Bangkok as free as before.
Listen up, my fellow Americans. Don't leave out the fish sauce! It doesn't taste "fishy" if used properly! (Measure everything! Don't pour your ingredients over the bowl of salad! Pour it over another bowl into the measuring spoon, in case you overpour! You don't want half a bottle of fish sauce, or soy sauce, or vinegar, or hot sauce, or anything at all, into your dish of food! Pour it over a separate vessel, please!) Don't leave out the delicious fish sauce, with its incredible umami flavor! I promise, you won't taste "fishy" flavor! Try this recipe; you'll like it! I've made this at least once/month since this video was posted. It's so so so good exactly as it is written! I use tri-tip steaks or a roast that I then cut into steaks. It is perfection!
Them: You're eating healthy right? Me: Yeah I mostly eat salad these days 😏 Edit: OMG I actually got around to making this thing it is so fucking good.
Just linked your "new crab fried rice" recipe to another channel. He said he used dark soy sauce. I doubted that. Anyways: he is very good in explaining things: = half of your cooking: what are you aiming for? This one is an old one. I made it, using deer bones. A jus. A dark, pretty concentrated broth. Sauces are a HUGE thing in the european cuisine. And I'm german. And an idiot, when it comes to sauces. So I still have to learn a lot: ruclips.net/video/ga3Ww9G2pzU/видео.html This one explains it perfectly.
This dish changed my life, it's so intense that it makes most other food seem boring
That's a great way to describe it!
Yes, be careful, once you tried it, there's no way back.
ok
@@PailinsKitchen what kind of steak I should get? Will skirt steak work? My mouth is already watering 😂
I am Muslim I like your Halal food ❤
Excellent video. I make frequently. Maybe my all time favorite dish. My mouth is watering just watching the video. You can also add fresh basil. In addition to sticky rice I serve with cabbage leaves so you can put the salad in the cabbage leaves and eat like a taco.
Just found this. I love steak salads at Thai restaurants. So decided to make one myself using this recipe (and I like that this is the “REAL” one as there are so many Thai steak salad recipes here in RUclips). It came out perfectly, and much more! Every ingredient worked well and together. I can taste each and everyone. Thank you very much Pailin for sharing!
Bringing together our Picanha from south Brazil, where I live, with my love for Thailand and Thai cuisine! Pure perfection, I can't wait to cook it!
I've gone through at least 5lbs of beef making this in the last week, absolutely delicious. Thanks for another great recipe:)
My wife - also from Isarn in the northeast - makes larb often. And her namtok - often with pork instead of beef - is awesome. I usually end up eating too much: I'm full but it tastes too good to stop!
Any extra juice/dressing that doesn’t get fully absorbed by the roasted rice powder is great for dipping the sticky rice. Kind of the Thai version of an Italian family mopping up extra tomato sauce with bread. 😀
My mother in law is from N. Thailand. She taught me how to make Yum Nua. This looks like this is could be even better
Pai _does not_ compromise on recipe quality. This is probably the BEST that I’ve seen from the dishes I’ve tried. Although variations in flavor vary from region to region per household, her style is solid !! 👌Savory and YUM!❤️ Belisimo
@@mahlina1220 Thank you so much!!
This is my favorite salat sharing its first place with som tam aka papaya salad.
This is one of my favorite dishes at my favorite Thai restaurant in town. I’ve made it at home, too.
this salad is a GAME CHANGER! i could eat this every day and be satisfied!! i’ve made it twice in two weeks and still can’t get enough 🤤🤣 thank you for sharing this 🫶🏾
Absolutely love this dish , beautiful flavours, all tastes so fresh. Delicious! 👏👏👏👏👏👏
This looks absolutely in my dreams that I need to make it happen. YUMM!!
I’m going grocery shopping to get the ingredients to make this steak salad for the umpteenth time! I’d never had the dish before seeing your recipe, but it looked so delicious. I couldn’t grind the toasted rice finely enough, so I bought a coffee grinder just for it. I can’t slice the lemongrass thinly enough, so it was a little chewy. I have found puréed lemongrass in a tube, so I think I’ll add that to the dressing. I’m lucky that my local Asian grocery store had all the ingredients, including the makrut lime leaves in the freezer! I will add some cherry tomatoes and sliced cucumbers this time. Maybe some sliced chilies? 🌶️
Sometimes I watch the videos from this channel just to see Pailin speak. By the way, I’m a straight girl. Just admiring another lovely and talented person. 😊👍
Mouth was having its own waterfall lol going to attempt this dish in hopes I can cook my steak to perfection like you did.
น่ากินมากกกกก
This looks yummy! I love sticky rice, but I can’t help wondering what it would be like with mashed potatoes. It can be fun to mix cuisines sometimes!
I was wondering if you can make a recipe on layered cake
I tried multiple times to understand the Coriander ingredient she mentions right as she dumps the herbs in. It sounds like she says, "salted coriander". Is the correct?
i made namtok with ribeye beef with a littlebitoffat
Yummy I love this dish😋 do you have a recipe to make Mok Pa?
Not yet!
The marbling on those steaks are amazing.. those are gonna be juicy ... num,num,num
Ah! You cut your Picanha wrong! I know, it's counterintuitive but you have to cut your steaks from the whole roast with the grain. That way, when you slice your individual steak to eat it you have much shorter fibers. When you cut the steaks from the roast across the grain, each bite has really long fibers and it can be a bit chewy.
The steaks came like this from the butcher. Generally yes, I'd cut beef against the grain, though these are not chewy at all (and I'm very picky sensitive to "chewy") so in this case it's not a problem.
i prefer to put in basil leaf rather than mint
Hi pailin , please suggest a meat substitute for vegetarians?
Check out my vegan laab recipe, I think that would be a better fit.
😋🙏
Hey , it supposed to be eated with fingers 😂
What’s 135 in rest of the world (including Canada) measurements?
In Canada, it is 135F, we use farenheit for cooking and celcius for the weather. And Google and help you with the rest.
I made this dish for my bf last night and he nearly proposed. This is such a great recipe, thank you ❤
La comida Thai debe ser declarada patrimonio de la humanidad. Es fabulosa. Saludos Pailin desde Brasil.
HELLO LOVELY VIEWERS! If you love cooking with beef, check out this free resource by Canada Beef (sponsored) that demystifies over 70 different cuts: bit.ly/39KvxUe
* If you have any questions about this recipe be sure to read the blog post on the website first-I add lots of extra info here: hot-thai-kitchen.com/nam-tok-neua/
** If you still have questions, please refer to the contact page on my website. If you want prioritized direct access to me, and a guaranteed quick response, consider supporting the show by becoming a Patreon member! Check it out here to learn more! www.patreon.com/pailinskitchen
As always, thank you so much for watching! - Pai
I make this all the time. For my preference, I use charcoal to grill steak to a rare temp. I use dried red pepper 🌶 flakes and fresh peppers with slivers of cut keifer lime leaves 🍃. I only use fresh squeezed lime or lemon 🍋 juice.
This dish reminds me of my days as a student studying abroad in Bangkok. I ate this for lunch almost every day!!! Thammasat University!!!!!
I tried this when I travelled Bangkok, but didn’t know exact name and recipe. Thanks! I can try it at home now😀
Pai, I own your beautiful cookbook and love this Waterfall salad. The toughest ingredient to find is decent fresh mint. I grew up in New Jersey, where all you need to do is plant mint under a leaky garden hose bib. It will take over the yard! Now I live in the desert, in Las Vegas. I haven’t had success growing mint here. So, when I see a nice bunch of fresh mint at the grocery store, it is my signal to prepare this delicious dish. I have acquired a Chinese pickle jar, and use it for fermented limes. They are wonderful to have on hand for lime juice in an instant. I use them to prepare this dish. Thanks for your channel, and your beautiful cookbook ❤️
The other popular version in Thailand is "Kor Moo Nam Tok" basically the same spice salad dressings but the meat is Pork Neck instead of Beef.
ใส่น้ำมะขามเปียกด้วยจะอร่อยกว่านี้.
Real steak salad..nikmatnya luar biasa..sangat enak sekali
I was once told “Don’t sleep on Thai salads,” so when I went to the Thai restaurant around the corner from my house for lunch today, I decided to give this dish a try, knowing nothing about it. I’m gonna be honest, it’s only been an hour since I left the restaurant, but I’m probably going to follow your recipe and make it for dinner. 😂
In Vietnam I have the opposite problem: I can’t seem to find the cut of meat I want. Flank, skirt steak, steak cuts in general. I can usually find them at imported meat but it is much pricier and overall just not desirable. We have cows, why don’t we have all the delicious cuts 🥲🥲🥲
Hmm I'm in Thailand and we seem to have all the cuts in even wet markets. However, to get them, you need to be able to tell their names in Thai (rather than English) to the butcher. Maybe try look up their names in Vietnamese and ask your local butcher and tell me how it goes.
Made this last night. It was delicious! First time using picanha in a dish and it turned out really well. Thank you!
I have a question for you. I know in Asian cuisine you use cilantro. I cannot stand cilantro can I use a substitute for it? If yes what would that be?
Hi Adam here! If you don’t like Cilantro/Coriander (it’s a common thing), parsley, green onion or mint are common substitutes, or just leave it out. Cheers!
You hate cilantro because you lack the gene to taste it properly. Therefore, you’ll always hate it! But. Do feel sorry for you! 😊
Made this tonight. Didn't have lemon grass but it turned out Fantastic!! I use red onion instead of shallots and put fresh cucumber chunks in it over romaine lettuce. About 90% as good as my local authentic Thai restaurant.
This looks absolutely delicious. I'll be cooking some up this weekend.
This salad is very nutritious and looks super delicious! The meat is exactly to my taste - tender and juicy!
I was waiting for this forever. We call it beef salad I believe it's the same thing. Just wanted to see how you made it and OMG! I'm making my wife do thus today
I'm over in Spain and we have none of these herbs lol (lime leaves, lemongrass, etc.) BUT I made a "Spanish" version with what's available and it's wonderful thank you!
Glad you made it work!!
top
Bergamot leaves 🍃 is probably close to kaffir lime leaves. The fruit looks similar too
One of my favorite meals in Thailand; Nam Tok Moo with sticky rice, 70baht or about $2 USD, Saep mak mak...555.
Thai steak salad is probably my all-time favourite dish. And no, "steak salad" has never been salad-plus-steak for me: I grew up with "beef salad" being a standard summer dish, where a chunk of beef got chopped into cubes and then mixed with apple bits, pickles and fresh onions (and lots of black pepper) and mild vinegar so fruit and meat flavours would mix and create something new (but Thai steak salad is still better).
you had me at steak waterfall. dear god in heaven i wish i could afford to make this. amazing!
As a half thai/Laos guy that grew up in America and having ate most types of food; thai food has the biggest list of foods that I love and enjoy.
I love how real this channel are, and there’s even a blooper
This channel is gems
Love from Malaysia
Yum Neua is my favorite Thai dish. Get it here in the North every time! :D
This is my absolute favorite Thai dish. Thank you so much for posting this!
I love this menu that I ate at Pakbakery in Bangkok.
I'm living in Vancouver now
Where can I buy thaifood ingredients? Only TnT?
Hi! All the places we go are on here hot-thai-kitchen.com/locate-a-thai-grocer/ Cheers!
I absolutely 💯 love that gold wok...please tell me where I can buy one!
Hi! She bought it in Thailand and brought it back, so no link :) Technically it's referred to as a "brass wok" when you search, and you can find them on Amazon but watch out, some of them are crazy expensive! (it's brass, not gold :)) If you find a good one let me know and I'll add it to the tool list. Cheers! Adam
Adam's slightly evil laugh at 4:47 🤪
Lol you noticed :)
Pls make a tom yum fried rice. Maybe a lot of viewers and thai food lovers that may not know this. Thank you.
Thanks! Added to the request list - cheers! Adam
She did it years ago. Search for "Tom Yum Fried Rice ข้าวผัดต้มยำ - Hot Thai Kitchen"
Thanks You So Much For Sharing Your Video
Love your videos and the food your are making. Been following you for a long time and will never stop scrolling and drewling through your recipes.
Northeast citchen is my favourite!
Love from Sweden! 🙏🏻
Thank you for following for a long time!!
喜欢你的节目，真的很棒，而且你很漂亮🥰🥰
MY ABSOLUTE FAVORITE while teaching six years at ABAC! Now, as you suggested, show your viewers this recipe with prime tenderloin and stuff it into tacos with avocado!
Omg I made this
It is out this world!!!
Thank you!
I love this dish its my number one. But i like nam tok moo over nua. And i like more sause i not like when its dry like this 🙏 pom chop nam mak
I'll trade tri-tip for picanha any day. The latter being very difficult to find in my area.
Hi, Pailin! My Beloved One and I just made it and, uh, it's kind of life-changing! First: it truly is a Steak Salad instead of a Steak on a salad! Second: WTF is up with that toasted rice thingy?! It's amazing! What other recipes use it? Third: Nunc Cham at its finest! Fourth: That steak marinade is to die for! And this is coming from a steak purist (salt, pepper, medium-rare - anything else is a sacrilege!)! The whole composition is so playful, yet mature! And I totally understand how much willpower it takes not to eat it, especially at one moment of assembly! Pailin, thank you!❤🔥🌊
This looks amazing! I've been too lazy to get my grill set up, but I think this will be the recipe that motivates me. I usually order this without lettuce in restaurants, but I love the idea of making it myself.
As a kid my mom always called this “Hot Beef” growing up and it was my absolute favorite!! Fast forward the first meal I cooked my date was this. He hated it but ate it anyway...we’ve been together for over 18 years 🤣🤣
He hated it? Wow he must have zero taste in good food but glad he ate it still and y'all together 😂🙌🏻
wow
watching Pailin assembled the dish and imagine the toasted rice smells when mixed with the steaks is just mouthwatering 👍💯
A delicious recipe khop Kuhn ma khrap.I just wonder why my favorite noodle soup is also called kho tiaw nam tok….help much appreciated .Many thanks!
I have two videos downloaded. Your trip to the store ( Thank you Thai Auntie ), and this.
I have an herb garden, I mean, my yard grows herbs freel
y😂... you mentioned something about another herb...?
So yummy!!
Thank you from my lips to hips ~~~
What's the difference with lime leaves? Seems many types. Is the flavor much change??
Hi Adam here again :) If you want to ask her that one directly though rather that put it out to the community (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 all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
I am marinating some ribs with one of your Thai marinates right now :D
YUM!
@@PailinsKitchen Meat melts in the mouth! Now I have to buy more oyster sauce :3
Hello!
I had this dish in Iceland in 2003!!! (Have been to Thailand several times before and after that having beef salads there). I thought at that time this one had fallen on the floor because of the hard things/gravel in it... 😅.
Have a great day🖖
Thank you, Pai. "Waterfall" is a lovely descriptor.
The way you translate the meaning of the dish is too perfect 🥰 loved it
I LOVE THIS RECEPIE! My favourite part for this is what in spanish is called "rabillo" and is the tip of the hip muscle at the bottom
This is my favorite Thai dish. When I talk to someone who says they love Thai food they always talk about Pad Thai, Curry and maybe Drunken Noodles. I tell them that they have to expand a bit and try Larb (however else it may be spelled) and Nam Tok. And if they aren't trying the Tom Yum they are missing out!
I fell in love with this dish in Phuket! So spicy yet so good! I had to ;earn to make Thai food because i love it so much!
Looks wonderful and delicious, never thought of making this, great share!👌
Where do you find lime leaves? I see lots of recipes that call for lime leaves, but they are hard to find in America, at least in the Northeast.
Anything near you on here? hot-thai-kitchen.com/locate-a-thai-grocer/ Cheers! Adam
I would like recommend you to cook thai curry pumpkin soup
Added to the request list and thanks!! Adam
@@AdamHotThaiKitchen thai curry is tender and yummy !
This is my favorite dish, my grandma makes a lot of Thai food but this is always been my favorite with some fresh sticky rice.
Love nam tok.Sep li li. 😋My wife has always made this with pork. I am going to ask her to use beef, next time. Looks good. Thanks for sharing your recipes!
I have been obsessed with this salad for years. Thank you for this!
Great video! I’m not a fan of cilantro, so I will try this with arugula & parsley in place of cilantro. Looks like it will be a winner recipe!!! Thanks
Love this dish... never made it correctly with the roasted rice powder though, I will try it next time. Along with the 30 fresh Thai peppers I usually do. 😋
You can find the already roasted rice but fresh roast is the best way to go.
Hi Pailin, I made this last night and it was enjoyed by everyone. One thing though I wish recipes would say if you use dark or light soy sauce. I know that light is for flavour and dark for colour. Great recipe though and I will make it again as it is so quick and easy.
Hi Dave! I'll mention this to her thanks, but I do know that when she doesn't say one way or the other it's the regular Thai Healthy Boy Brand kit.co/hotthaikitchen/ingredients-i-use/healthy-boy-brand-mu, but for more detail or if you're going to substitute then check out hot-thai-kitchen.com/soy-sauce-101/ . Cheers! Adam
this is a great channel and worth watching and SUBBING ... thanks for the share :)==
I've always thought the waterfall meant: your tears shed because it's so hot!?! In contrary with "Sue rong hai" = the Crying Tiger recipe. That means it's hot! right?!?
I love these recipes. Thanks so much Pailin for your enthusiastic courses. Keep going! Kom Koon maa krap! I will always be an Isaan food lover.
No, It's just mean brisket, there is a myth in northern Thailand that this part of meat is too tough for tiger.
@@poom323 Oh wow! Thank you for explaining. I've always thought with both recipes that it was a matter of spiciness.
Omg YUM! I’m definitely going to try this! Love how it uses toasted rice along flavored with a kaffir lime leaf 😍
It is so good that you can find related videos as well as the names of the food in the title are written in Thai.
I am enjoying the video you uploaded, and I am waiting for you to return to your daily life as soon as possible and travel to Bangkok as free as before.
Listen up, my fellow Americans. Don't leave out the fish sauce! It doesn't taste "fishy" if used properly! (Measure everything! Don't pour your ingredients over the bowl of salad! Pour it over another bowl into the measuring spoon, in case you overpour! You don't want half a bottle of fish sauce, or soy sauce, or vinegar, or hot sauce, or anything at all, into your dish of food! Pour it over a separate vessel, please!) Don't leave out the delicious fish sauce, with its incredible umami flavor! I promise, you won't taste "fishy" flavor! Try this recipe; you'll like it!
I've made this at least once/month since this video was posted. It's so so so good exactly as it is written! I use tri-tip steaks or a roast that I then cut into steaks. It is perfection!
Great video! Sounds just super, and the Canadian beef site is just so helpful. Good sponsor, and just marvelous info there.
This is one of my favorite dishes in the world and now I can make it for myself! Thank you!!!
I was just watching your one from 2013, video looks old, BUT you don't look a day older sweetie!
Looks delicious. If only I didn't need to get a home-equity loan to buy beef in Canada lately...
Them: You're eating healthy right?
Me: Yeah I mostly eat salad these days 😏
Edit: OMG I actually got around to making this thing it is so fucking good.
really?? That's what the name means? I always thought it's so spicy; it makes the a tiger cries.
Edit: oops nvm. That's a different dish lol.
8:02 Does anyone hear ? What kind of powder is it?
Toasted Rice powder :) Cheers! Adam
@@AdamHotThaiKitchen oh.. many thanks🥳🫶🏻
@@YHJ3-1 Any time! :)
Just linked your "new crab fried rice" recipe to another channel. He said he used dark soy sauce. I doubted that. Anyways: he is very good in explaining things: = half of your cooking: what are you aiming for?
This one is an old one. I made it, using deer bones. A jus. A dark, pretty concentrated broth. Sauces are a HUGE thing in the european cuisine. And I'm german. And an idiot, when it comes to sauces. So I still have to learn a lot:
ruclips.net/video/ga3Ww9G2pzU/видео.html
This one explains it perfectly.