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Steak tartare is a dish usually eaten raw. This time I use it to make Larb, a dish I eat once or twice a year, but I'm cooking it today because I have the ingredients to make it.
I also have a Danish vegetable that Thai people living abroad probably haven't tried yet, so I'll be talking about it in the video.
Link to english comments:
ginpaithairang...
#yainangdenmark
ginpaithairang...
0:00:06
Here I have steak tartare.
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It's 150 grams.
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It costs 100 baht.
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The Danes usually eat it raw.
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Cow bile.
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This is cow bile.
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I got it from a friend.
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It's really bitter.
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Don't add too much.
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That's enough.
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Seasoning powder.
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Fish sauce.
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MSG.
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Ground chili and toasted rice powder.
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First the rice powder.
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This is ground chili.
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Add as much as you like.
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And now start mixing.
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I'll add a bit of salt.
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Around one tablespoon.
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That's one tablespoon.
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Why? Because in my hometown...
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May I?
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In my hometown, when we make Larb or something like this, we use more salt than fish sauce.
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When you're done mixing, add veggies.
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I have culantro...
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Shallots.
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Chili.
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Kaffir lime leaves.
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And fresh spring onions.
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Add them all.
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Just a few veggies.
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My sticky rice is done.
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That noise.
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Welcome to Gin Pai Thai Rang!
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Hello, everybody!
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Hola! Namaste! Ni hao!
0:02:02
Today's menu is something quite nostalgic.
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I rarely eat it.
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Because I'm old.
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And thank you so much for your comments and concerns about my cholesterol.
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And your concerns about my health.
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If I eat something one day, I don't eat it again the next day.
0:02:27
If I eat a lot today, I eat less tomorrow.
0:02:35
Many seem to think that I eat this much everyday.
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But I don't!
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When I want to eat something...
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I always eat it alone.
0:02:45
But it's just to create content. It's for your enjoyment.
0:02:48
It'd be weird if I only show a small portion.
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Still, I sincerely thank you for your concerns.
0:02:53
I really appreciate your comments.
0:02:56
I'm going on a strict diet on January.
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I want to take it seriously.
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I'm planning to lose around 5 to 10 kilograms.
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So let's see if I can do it or not!
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Please, encourage me.
0:03:14
I made it in a rice cooker.
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It has a steaming function.
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It's hot.
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It's super hot.
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I also have veggies.
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Let me introduce them.
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I'll tell you what are they first.
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Wait a second!
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I have an important vegetable to show.
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I've just discovered that this vegetable goes well with Larb and Koi.
[T/N: Both are Thai salads.]
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This is called 'fennikel' in Danish, or fennel in English.
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The leaves kinda smell like dill.
[Like star anise.]
0:03:55
But it's not really like dill.
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It's more like licorice.
0:04:00
[CC: Usually added in Om.]
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The Danes usually add it on salads.
0:04:05
What was it?
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With salmon. And then you bake it.
0:04:11
It goes well with fish.
0:04:12
It used to be together like this.
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The taste is quite sweet.
0:04:19
I'll peel it.
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You peel it and eat this part.
0:04:25
I should cut this part off.
0:04:28
All right! iPhone.
0:04:30
Let's eat!
0:04:50
It's really good with pasley.
0:04:58
My iPhone is huge.
0:05:04
The top part of the fennel is great.
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This is the top. It's great.
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With the soup.
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Small radish are better than big ones.
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It's crunchier.
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I suggest fennel and parsley.
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They're the best.
0:08:26
Foreigners probably wonder what I'm eating.
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Danes also eat it raw.
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It's called steak tartare.
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You can't skip this when eating Larb.
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This one.
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You need it because it's so great with Larb.
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If you live abroad, don't forget to try.
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If you can't find Thai veggies.
0:09:12
Back then, it was hard to find Thai veggies here.
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So I used this vegetable instead.
0:09:47
I don't know how to describe its taste.
0:09:49
It's not like scallions.
0:09:50
It's like...
0:09:52
It has a specific smell.
0:10:00
A specific smell that goes well with Larb.
0:10:04
I don't know which Thai vegetable should I compare it to.
0:10:17
This has a strong smell.
0:10:35
It's my favorite.
0:10:38
My friend used to recommend it.
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I thought it was coriander.
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So I ended up buying it by mistake.
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And of course I had to eat it.
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And it ended up being great with Larb.
0:10:51
Or the Nam Tok that we wanted to eat on that day.
0:11:00
I was lucky.
0:11:09
I tried this one because I thought that it was dill.
0:11:12
Because the lea...