Thank you very much 🙏 Glad you appreciate the technique.

Thank you for your question. Please steam first, cool down, then freeze and eat later. Have a spicy 🌶️ day

@@faizaazambinzuki2600 I’m sure it’s equally delicious 🙏

@@sts0868 Correct, Bai Cha Plu, ใบชะพลู, Piper sarmentosum or wild betel leaf 👍

@@siestabluell8374 obviously palm sugar

@@WorldofThaiFood Thanks for the response. I asked because it does look like red palm oil.

Hi there! I use large red chili pepper also known as “Prik Chee Fa” or Thai spur chilies. You can use whatever variety you find that has low heat and contributes fruitiness.

@WorldofThaiFood Thank you very much. I will go to Chinatown here in Houston and buy some so I can try them out. Like you, I also use bird's eye chilis. I don't use jalapeños. I used the recipe I found that was supposedly the same as the original recipe in Taiwan. All my friends and family loved it. Well, the ones who could handle the heat. Lol. I had to go to Chinatown to buy the birds' eye chilis also. Love your videos. Keep them coming. 👍👍

@@Witnessdomaining glad you appreciate my video. I’m not sure about months but you can definitely keep it for a couple of weeks. You will notice when it expires. Have a spicy 🌶️ day

@@WorldofThaiFood Nice! Thank you for the speedy reply!<3

@@Naudir505 thanks for watching my video and for engaging in the comments section. To make a big batch with long shelf life you’d have to pasteurize the prik nam pla - meaning you boil it followed by blast cooling etc. the process is just too complicated for home use in my opinion. This traditional recipe is designed for home use. I always make it à la minute, and if there’s anything left I store it in the fridge for a few days at most. You will notice when it has expired.

If you watched the video you’ll see she added one spoonful of it and not that whole bowl you see at the start

Your previous recipe does seem salty. I’m sure you will find this recipe to be much more balanced. Please let me know what you think after you’ve tried it. Have a spicy day 🌶️

​@@WorldofThaiFoodtook me ages to try this recipe (mostly because it is hard to get thai basil where i live) but i just made it today for the dinner. Swapped chicken for prawns and i can say, this recipe is A-M-A-Z-I-N-G! Finally not a salty mess. Thank you

Hi, thank you for your question. I will update the ingredient list of this recipe on my website accordingly. I normally use Ajinomoto (brand) Ros Dee Chicken flavor seasoning powder in this recipe. Link to updated recipe: worldofthaifood.com/recipes/thai-crispy-fried-chicken-wings

I think you’ll love it! Thanks for watching and please don’t forget to visit my website at www.worldofthaifood.com and subscribe to my newsletter - that way you’ll never miss new uploads or special events 🙏 Have a spicy day

Hi! Those are kaffir lime leaves that I briefly deep fried in the hot oil. Thanks for watching and please don’t forget to subscribe to my newsletter at www.worldofthaifood.com so you get notified whenever new tasty content is published. Have a spicy day 🙏🌶️

Thank you for watching! I’m glad you enjoyed the video. Don’t forget to sign up for my newsletter on www.worldofthaifood.com 🙏

Thanks for watching my channel and engaging in the comments section. It is difficult to give a definitive answer. Many factors, like how quickly the sauce cools down, cleanliness of containers, temperature in the fridge etc etc affect the best before date. Under normal conditions I’d recommend to not keep it past 7 days.

Hi! Thank you. I personally prefer to have them like this with coffee in the morning. You can definitely make them with fillings - it’s also very nice. Thanks for your support 🙏

Hi there. Thanks for watching! I’d say chicken sauce and seafood sauce are close contenders for first place 🙏

Hi! The taste is different but you can use either. Of course coconut milk is the traditional way, and it gives the moo ping a nice nutty flavor profile when grilled. In Thai recipes we don’t generally use milk products. Thanks for watching and commenting and don’t forget to go to visit www.worldofthaifood.com for more recipes and information 🙏

@WorldofThaiFood I thought so. I remember in Thailand I didn't see evaporated milk. They just use "Hua maplaow".

Khob khun ka 🙏That’s wonderful - thank you 😊

Hi! Not the greatest cold remedy, I’d suggest you try my authentic Tom Yam Goong recipe worldofthaifood.com/recipes/tom-yum-goong?format=amp it will get you back on your feet. Alternatively, my lovely breakfast soup worldofthaifood.com/recipes/thai-breakfast-soup-with-egg-tofu-amp-pork-meatballs?rq=Soup 🙏 Thanks for watching

Welcome to my channel! Glad you found me. I think KZbin wants to keep me a secret gem 😊If you haven’t already please visit my website at www.worldofthaifood.com I’d suggest you try it out 🙏

I think you’re on the wrong recipe 😉😆

Yes absolutely 🙏😊 Thanks for watching and don’t forget to visit my website at www.worldofthaifood.com

Thanks for letting us know. Looking into what has gone wrong. 🙏🏻