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#yainangdenmark
ginpaithairang...
Link to english comments:
ginpaithairang...
#yainangdenmark
ginpaithairang...
0:00:00
Welcome to Gin Pai Thai Rang!
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Hi guys! Hello everybody!
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Hola! Namaste! Konnichiwa!
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Konbanwa! Xin chào!
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Annyeonghaseyo! Sabaideeja!
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Was that 10 languages?
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Today I'm making yam khanom chin [spicy and sour noodle salad].
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So... this yam khanom chin recipe uses pla ra [fermented fish sauce]. Here's my pla ra.
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Pla ra. This is the Mae Pranom brand.
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I'm not their presenter, but I wish I was.
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Let's get started!
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I've showed this exact recipe before.
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Many years ago.
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I wanted to eat it today because I have all the ingredients for it.
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I rarely have all these veggies here.
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Start with 1 tablespoon of fish sauce.
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Here's the fermented fish sauce.
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I haven't tried it yet. It's new here in Denmark.
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It's chili-- No wait! Not that.
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Mae Pranom's pla ra.
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It looks quite concentrated to me.
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Oh... it looks strong.
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I haven't tried it yet so let's add 2 tablespoons for now.
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It could be too salty. Let's try some.
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Salty.
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Not sour at all.
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And sweet.
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But it smells good-- Danish chicken stock powder.
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This is crab paste.
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This is from Northern Thailand.
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Just add a little bit.
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It'll give my salad a beautiful color.
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Now let's add some MSG.
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The amount of MSG you use depends on how thick your hair is.
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Lemon juice.
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I love sourness.
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I love that sour taste.
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That's enough for now.
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This one had a lot of juice.
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And then add some syrup.
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There-- Now add chili flakes.
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Stir until everything mixes.
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Look. Here's some of the water that I used to cook my shrimp.
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Add a bit for extra flavor.
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Maybe I should just add the shrimp right away.
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There. Add the shrimp to the sauce.
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The ingredients will dissolve in the salad dressing.
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I think it needs more syrup.
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And more pla ra, too.
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It's a bit bland.
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Just a little bit more of pla ra.
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See how concentrated it is?
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Ohh...
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That's awesome!
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So awesome--
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Now it's time for the vermicelli.
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The noodles will absorb the sauce.
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Now let's add coriander,
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dill,
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pea eggplant,
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pickled veggies,
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red onion...
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Just a bit of each as toppings.
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String beans...
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Some string beans, culantro,
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and fresh chilies.
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Just add a bit more.
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There we go.
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Maybe more dill.
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And here's the main ingredient.
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It's tuna.
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It's smoked tuna.
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It got it for 20 kroner, so that's 100 baht.
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I'll take its skin off.
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It's easy to do.
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Just take it off, like this.
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Worth every penny. So delicious.
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It's a good fish to eat with rice.
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And now mix everything together.
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Alright. Time to plate.
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All done.
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I also have fresh Danish veggies. They're salad greens.
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The Danes often use them to make sandwiches.
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The leaves are quite big and beautiful.
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It took me awhile!
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Let's dig in.
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Oh gosh. Looks mouth-watering.
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Doesn't it?
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I can smell the pla ra.
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This is Vietnamese rice vermicelli. It looks so beautiful.
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They're long noodles.
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These rice noodles are stickier... stickier than our Thai rice noodles.
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It's also good with roasted chilies.
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They're not spicy.
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Roasted chilies taste great with noodles or rice.
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Like a miang [salad wrap].
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I'll wrap the noodle around.
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Spicy.
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Very spicy.
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I can feel that nice smell coming from the smoked tuna.
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It's sour, spicy and savory.
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It's so good.
0:12:12
That's spicy.
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Tastes good with bitter beans.
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So spicy.
0:14:17
I haven't talked much today.
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I'm in my own world with my own thoughts.
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Something like that while I sit here.
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I forgot.
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I'm full now.
0:14:58
I have to say that... Mae Pranom's pla ra tastes really good.
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I'm not being paid or anything.
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I only bought it to try it out.
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It's new here in Denmark.
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But their chili paste and shrimp paste are common here.
0:15:22
This product is new in Denmark.
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So I thought about trying it out.
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It's really good and smells great. It's not stinky.
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I didn't say anything because I was enjoying the food too much.
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I was only paying attention to the food.
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That's a grea...