SWEET AND SOUR PORK (no frying) - Shop & Cook!

[@lisagemmer4132]

Pai, I love that you don't leave out the mishaps in your videos. Stuff happens and sometimes they can throw a person off but seeing how you come back from it is also helpful! I have your first book and pre-ordered Sabai which I received the same day it was released. ❤ I LOVE that you have Thai writing in it for my mom to read. She helps me pronounce the words correctly 😄.

[@PailinsKitchen]

Thank you!

[@jaimecarrera4083]

I recently found your channel. I'm married with a Thai girl and I cooked 2 recipes this week for her because she was working and I was free. You explain very good the steps and I like to make thai dishes. Wonderful. And my wife liked my cooking. Hurrah

[@ulf373]

Thanks for introducing your book and for taking the perspective of a complete novice to understand how they can follow along to cook your delicious recipes. I love it :)

[@theguynextdoor4978]

Haha, Pailin took me on a trip down the Asian supermarket memory lane. It's how I used to shop 25 years ago when I was new yo Asian food.

[@ibnatkhan2264]

How about next time u make one of ur non thai friend cook one of ur recipes from ur cookbook while u guide them through it??

[@gerardacronin334]

Yes!!!

[@henryb2929]

Great idea!

[@tavitlertritsumpun7160]

I nominate @adamhunter .

[@AlphGen]

Value of a recipe is the lack of guidance needed

[@darrensacksbass]

Such a great idea!

[@greybeard3368]

GREAT video!!! I’d love to see more like these. Makes your cookbooks come to life! 😃♥️

[@UraniumFire]

I love seeing Pai use the fork and spoon technique she taught us in an earlier video. I am craving that stir fried cucumber now.

[@AndyL940]

If your entertained by watching someone use a spoon and fork you need to get out and live my friend ❤ come on !

[@loati94]

@@AndyL940 Or maybe you need to appreciate the little things in life that give you joy no matter how small they are :)

[@-RONNIE]

CONGRATULATIONS 👏🏻👏🏻👏🏻 again on your book & thank you for the video

[@ginaquinn2]

This looks so healthy and I am more apt to make this than Chinese style. Thank you for sharing.

[@royolstad8532]

After retirement, I wanted to learn Thai and Indian cooking. You were my best go-to in learning, because you always (just as in your new book) think about the beginner, from cooking tools to techniques to ingredients, to shopping. You're a good teacher! Thank you. Ps I freeze up hard to find ingredients like you, and I make up curries and freeze them in one meal packets, etc. It's working!

[@PailinsKitchen]

Thank you!

[@richardhaw9757]

the most beautiful and talented Thai TV chef anywhere.

[@ktagliam]

I would say you hit the newbie process dead-on!! I cook from a lot of different cultures and agree that when diving into a new experience, recipes can be intimidating because of the large number of unusual or hard to source ingredients. (I went to 4 asian stores last week and I finally found pandan leaves! but still no makrut lime). Specialized cooking gear has also stalled me... I still don't own a wok.... small kitchen problems :) So I love that you demo-ed this with a non-stick skillet.. As always, your video hit the sweet spot of wholesome, entertaining, and helpful

[@PailinsKitchen]

Thank you so much for this thoughtful feedback!

[@carolinetheberge4671]

Excellent…can’t wait to try this! Thankyou Pailin!💕

[@marcielston3019]

I love the new book- you taught me to cook Thai during the pandemic. We eat food in the genre 2 to 3 times a week now. thank you for everything!

[@PailinsKitchen]

So glad to hear!!

[@KSGomez88]

This is incredibly helpful! Thank you so much for taking the time to help all is viewers!! 😊

[@chilyzara]

That looks absolutely delicious 😅Makes me crave even more.

[@leerobbins5636]

I love the new book that I purchased. I hope to one day meet you and get it autographed. I have a wok, but sometimes I wonder, you make it look so easy, and sometimes it is. Thank you for taking the time to let us know it's alright to make improvisions.

[@camilleespinas2898]

I made this 3rd as I watched and your kitchen looks nice and tidy. My kitchen was a mess!

[@PathfinderGregg]

That looks really good! Very informative video. I would never have picked up on how you ate that but for your last video on How to eat Thai food CORRECTLY. 😊

[@paulasimson4939]

I loved this. You made it look so approachable.

[@gabsradience1]

I felt so lost using a Korean cook book and a few other cook books I’ve purchased. The fact that Palin did this is just the best, love that she thought of doing this with each of us in mind with a lovely advice at the end

[@micheldebruyn6369]

Hi Pailin. Today I received your new book. What a beautiful book. Well done. I'm going to enjoy it.

[@greyecologyst4694]

The gas situation was interesting because I always look at my flame cuz my stove is very finicky. Just kind of interesting to see differences between how different people cook on different cooktops.

[@sv8911]

This was wonderful. Thank you so much.

[@hssh8698]

I usually airfry my cashews until they're nicely browned. This gives them a very nice maillard reaction to add flavour to the dish.

[@gerardacronin334]

Pailin, greetings from Kelowna and thank you! This is exactly how to encourage people like me, who enjoy Thai food and home cooking from scratch, but remain a little intimidated to combine them. I have just ordered your book, Sabai and I look forward to starting with this dish. That should give me the confidence to take on more challenging dishes. I do agree with the other commenter who suggested having a guest on your KZbin channel, a non-Thai friend who learns to cook Thai dishes with you as a mentor.

[@PailinsKitchen]

THank you!!

[@TODM4XNL]

Great idea to introduce your audience to your cooking and your mind like this. Jamie Oliver actually taught me how to cook through youtube. That’s mostly Italian and British however. I will be cooking this is one of the coming weeks!

[@Peter-cm8vi]

Never heard it called a "Persian cucumber" before. In 'Straya, we call them Lebanese cucumbers just to confuse things even more for the novice 😂

[@kneadinghands]

Western lady here. It's been fabulously easy thanks to your Asian Store Guide video!

[@wildlifegardenssydney7492]

Congratulations on your new book. I am sure it will be a big hit. You are amazing!

[@FitousThaiKitchen]

Great video, and a great idea, really enjoyed it.

[@truthbetold2611]

Thank you for giving this "novice" perspective. Very practical for people trying ethnic cooking they're not familiar with. Too bad English cucumber can not replace a Chinese cucumber (more like Persian) in fermented veges (泡菜). When I used it it came out mushy and disappeared in the brine!!

[@PailinsKitchen]

This is really good to know! English cukes are more watery, so yes it makes sense!

[@forkandspoonie]

As your typical novice, bravo for your great care in making sure folks like me can access Sabai. I look forward to buying & using your book.

[@randallbrown229]

love the “ new “ theme song 😉

[@johnr1348]

I love that you included running out of gas.....that's my world....very relatable! 😀

[@1gx619]

Thanks for sharing this. I’m fortunate enough to live in an area with several Asian markets but it’s nice to see alternatives 😊

[@crushivintage]

OMG! I have to get this book. It's beautiful.

[@martinnj14]

I love the concept! You should do more of these😍

[@budmiller7436]

I just made this. It came out great! I have a new recipe in my repertoire. Thank you!

[@didisinclair3605]

I have made (and loved) your classic Thai green curry many times, and recently the Masseman curry. I can see why it is the most popular Thai dish! Now, I'm going to make my own Masseman curry from scratch! Thanks for lighting a fire under me!!!

[@hadronoftheseus8829]

This is exactly the kind of primer I needed. Very helpful.

[@keithkirkness4875]

Thank you so much for this - you're so considerate to your Western viewers in videos like this and ingredient substitution suggestions. I'd think it would be mainly Westerners who haven't grown up around Asian food who'd be most interested in this, & you do a great job in explaining everything. I live in a small town in Florida about an hour away from the closest Asian market - & I don't even have a car, so I've been ordering ingredients for the first time, & I'm so excited when they arrive ! I especially like fresh tangy & somewhat sour dishes, but I've found that fruit juices don't always hold up well to cooking, so discovering things like galangal & tamarind - which I LOVE & had never heard of before - has been so interesting. I just started cooking some months ago, & I went straight to Asian food which has always been my favorite for restaurant dining. I live with my mother, who's nearly 90 & has a low tolerance to hot spices (if you can even imagine that 🤔), so learning how to make this food at home and keep it mild for her allows her to have it while bringing out the flavors she likes as well. I'm also diabetic, which makes restaurant food problematic, so knowing the ingredients used in Thai food allows me to enjoy it again & work around the excess sugars...

[@crushivintage]

I love the new thumbnail picture on KZbin!

[@Thegbear]

This is a great idea and 3 minutes in it already pays off with a note to attach in the book thanks to the perspective of a newbie. This is a valuable test method not just for cooking and recipes but also for my job in IT, to make documentation and systems as user friendly as possible

[@blutey]

Thanks for this no-deep fry version. Deep frying, although it tastes better, always puts me off due to the hassle and mess. Hope to give this a go!

[@peterdurand3098]

This video, and I hope you will have more along the same lines, makes me glad I preordered your book and got it the day it was released. Cheers, Peter

[@rmk2988]

I’m glad you said “until the smallest bits of garlic turn golden” because I tend to wait for the bigger ones to change color. Lol! Great video. Subscribed!

[@MsAnthropoLogic]

I love Art’s comments 😄😄

[@randallbrown229]

saw you made the NYT!!!! so cool!!! congrats.

[@olivier2553]

I'd say that the more unfamiliar is that you must cook the highest heat: there is no time when you reduce the heat, which is not customary in Western cooking.

[@LisaPhung-if6yr]

Hi, first I just want to let you know I love your recipes. Very easy to follow and quite tasty. I am just wondering if you can do a video about choosing different types of pork and beef and it’s substitution. I go to the Asian market and find myself lost in the meat department bc there are so many different types. Thanks!

[@AdamHotThaiKitchen]

Hi Lisa, Adam here - and great question! I've added it to our "request list", but also if you want to ask her this one directly, check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!

[@pjab1133]

Nice and maybe make a Vol2 of this with a friend of yours that is fully noob in thai-cooking. This should be interesting AND fun to watch I guess. 😁😊

[@yonatan.b]

I received Sabai 3 days ago and I'm a fan!! Haven't had the time to try any recipe yet (there are so many to choose from) so I'm excited!! I already have a bit of knowledge about thai food but I really wanted to dig deeper and know more recipes and your book is really beginner friendly too and everything is so well put and thought out! We can feel the passion to pass down your knowledge about thai cuisine, khop khun mak krap!

[@PailinsKitchen]

Thank you so much!!

[@sandrodellisanti1139]

absolutely sympathic thank you and many greetings from Brunswick in Germany 🙂

[@spartanwarrior1]

I prefer the Southern Chinese version Ku Lu Yuk.

[@Vingauld]

This video has made me very curious about Canadian supermarkets as a Dutch person. What could they possibly have in the Dutch section I saw marked on the sign...

[@stevesnvegas9040]

Your ingredient list that I can get off Amazon has saved me from feeling lost in the Asian market. This looks yummy. Gotta add it to the to do list!

[@gavmungus824]

Love it! Brilliant idea about the pineapple btw - as soon as you said it it seemed obvious but I definitely hadn't thought of it up to that point! 👍

[@eustacelufgren]

Gas can dwindling mid-stirfry on my Iwatani burner, I feel that pain! (I've also noticed if I store the cans in the garage in winter, where it is quite cold, they run pretty weak). A video with tips, tricks, and potential pitfalls on using butane burners for wok cooking might be nice!

[@AdamHotThaiKitchen]

Hi Adam here, and thanks! I’ve added this to the “Request List”. Cheers! 😊

[@georgezammit7369]

Another simple recipe I’m going to have to try! I just found your cookbook on Amazon. I have my birthday coming up, guess I’d better start dropping some hints! Keep smiling!😊

[@mikestravelshow]

Love ❤️ this

[@lauraellen189]

I have been cooking Thai food for years, but this video was really great for cooks new to Thai cuisine!! Strangely enoughhave never made Thai sweet and sour 🤔😊

[@alisonchavez5983]

Love! Although I’m not quite a novice, I was looking for a simpler recipe now that I went back to work. The tips and tricks helped (why didn’t I think of using the precut pineapple? I almost quit watching the video when she mentioned fresh pineapple 😅). I thoroughly enjoyed the shopping trip and getting a glimpse of Vancouver (never imagined your gas stoves use canisters).

[@Jarptchow85]

great video!

[@elizabethpaschall179]

I love this recipe

[@MLLL1234]

Love this walkthrough as a novice!!!

[@loati94]

As a novice the most difficulty I face, after researching info for the most uncommon ingredients to me, is when things don't happen as they should. When you follow the exact steps but you end up with no sauce, or something sticks for no reason, or you end up having a little more or little less volume so the seasoning is off and you don't know how to fix it. I am getting better little by little at those things though. I just bought my first nonstick "wok". I wish I had gas, space and the skills to have a real steel wok but It will have to do. I just want to stop chasing food out of my pan, really

[@lovinthailand921]

I just got back from Thailand a couple weeks ago so I’m still excited for Thai food. I use your recipes since the Thai restaurant around here is three to four times the price of there.. Your recipe for pad graprow is better than a couple I had there! Though my cooking or recipe at least doesn’t beat mark weins pad graprow or this one from Ruam Sab market in bkk. I’m not sure how they make theirs but it’s next level!

[@aliciagordon4820]

I love everything you do and how well you do it….but…. Manufacturers always say never heat a nonstick skillet on high heat.

[@diebuu.8114]

So Prooooo 🫣 7:10

[@kannsopheaktra]

Looks so delicious! Amazing recipe❤😋👍💯

[@johnr1348]

Your Channel Is The Best! Thank You So Much!!!!!

[@PailinsKitchen]

You're welcome! Thank YOU!

[@acerrubrum5749]

Got the book, AWESOME. Everyone BUY one ❤❤❤

[@PailinsKitchen]

Thank you!

[@user-rm8yi9ve3h]

Thank you for this. I'm always overwhelmed when I go to Asion Stores and there are so many different types of soy, sesame oil etc.

[@RosarioCaliColombia]

she is the absolute dream wife.

[@VillageCookingWithParnik]

You are the best. I love you❤️❤️❤️

[@ViewTalay]

I am in your home town of Hat Yai right now. I am eating a lot lol

[@docmarmalade5224]

I think I’m going to try this with soy curls instead of pork.

[@Collector12155]

Congratulations on your new cookBook SABAI. Just received it today, Very colourful and I hope to get some ideas on your fabulous dishes. BTW, I pre-ordered the book and was looking for the Pre-order Bonuses which was mentioned in the order. Pre-ordering really helps support small-time authors like me. So as a thank you, if you pre-order: You’ll get a few recipes emailed to you early, regardless of when or where you ordered the book. You’ll be invited to a live cook-along with me! I’ll demo a few recipes from the book. Date TBD but it will be after the book’s release (Mar 14)

[@PailinsKitchen]

So it looks like you missed instructions for how to claim those bonuses, and the instructions were right under that text you copied. It's not too late, please send us a message and I'll get you sorted. Find the contact info here: hot-thai-kitchen.com/contact-2/

[@ntp9209]

I really enjoy your recipes and watching you cook. I have learned a lot watching your shows. Thank you so much! I am concerned about the toxicity of non-stick cookware, particularly when used on high heat. Are you?

[@PailinsKitchen]

Hi Adam here! If you want to ask her directly rather than put it out to the community (see her note above on comments) you can check out options to get hold of her here hot-thai-kitchen.com/contact Cheers!

[@annchovy6]

Interesting that you put cucumbers in it like Korean versions do. I was surprised by how great the cucumbers are in this dish.

[@jayrenkarl19]

Hi maam pai..u r beautiful and a good chef.😊

[@marieke954]

Was very excited to find Sabai in my mailbox yesterday after pre-ordering it months ago! Btw, as a Dutchie, I'm very curious about what food there is in the Dutch aisle in your supermarket😃 a whole aisle with stroopwafels?

[@martinbosshard278]

Dear Pai, you're a star. Novice or not, all your explainings are so detailed. Good result guaranteed. Just did your "Cucumber Challenge! Spicy Chicken & Cucumber Stir-Fry" today. Stunning. So delicious. Very Mmmmh!

[@PailinsKitchen]

I'm SO glad you tried that dish out!!

[@spacepope69]

Wow, your local grocery has much more than my 2 local groceries.

[@aname4me]

I REALLY like this video. I'm from North Western Ontario.... NO oriental stores! Just Big Box Stores. P L E A S E . . . . more like this.

[@kneadinghands]

There's a brand of fish sauce, called Oyster!!

[@johnmcgaheran3576]

Luv the book, and the channel. Thanks.

[@PailinsKitchen]

Awesome, thank you!

[@TraceNoOne]

You look cute bundled up. I had to do a double take

[@daveschif348]

Like that Geico commercial......my lips are burning.....no really....my lips are burning!!!!!

[@billmiller5741]

This was a great idea for a Thai cookbook. Great title also😊 Thank you. Choke dee

[@SaulPhoenix]

Where did you get your wooden spatulas? Thanks 😊

[@AdamHotThaiKitchen]

Hi! She just got it at a local T&T - but many "Asian" grocers will have it. You might be able to find it online, but they come and go. Otherwise most of the stuff she uses is here hot-thai-kitchen.com/shop-for-ingredients-and-tools/ Cheers! Adam

[@SaulPhoenix]

Thanks so much Adam. Appreciate the reply

[@AdamHotThaiKitchen]

@@SaulPhoenix Most welcome :) ... and good luck in your search!

[@sandycove777]

Do you have a recommendation on the counter top burner? I have your book and live 1/2 mile from an Asian market 😊 ready to cook.

[@AdamHotThaiKitchen]

Hi Desiree, and awesome! :) We use this one if it helps kit.co/hotthaikitchen/kitchen-tools-i-use/603863-iwatani-corporation- Cheers! Adam

[@xemmyQ]

where the heck did you find huy fong sriracha???? where i live we've been out for a year or more in grocery stores 😭 that being said! im very allergic to cashews. what would be a good nut substitute? (not pistachios. they're related and i am also allergic)

[@AdamHotThaiKitchen]

Hi Adam here - and good question! 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!

[@ardemisaguirre8088]

Another delicious recipes 👍👍👍😋😋😋🥰

[@cccc13.]

Hi Pailin, im trying to learn Thai, do you know your top 5 resources to learn? Thanks!

[@AdamHotThaiKitchen]

Hi Adam here, and the favourites for both of us are Rosette Stone and Dualingo. Cheers! Adam

[@francec.vachon3841]

Hello Pailin, Instead of using your gas hob why not try a portable induction hob? it's much faster, and it's increasingly popular. Anyway, thanks for sharing !

[@Q..J..]

A novice comes in many shapes and sizes, including the one that does NOT like to cook - yet absolutely loves Thai food and often thinks about cooking their own because they live too far from a Thai restaurant to be able to fill that need.

[@Q..J..]

I have 2 woks 😬

[@ulfjohansson4039]

And I men you😍😍😍

[@tavitlertritsumpun7160]

Hi Pai and Adam, This video resonates the time I lived in UK. Back then I couldn't find many of the genuine ingredients you can abroad nowadays. I did have to substitute many ingredients but I don't really consider my cooking as Thai just edible will suffice. Hope you can convert those who hate pineapple in cooking. Adam, Did you enjoy the dish? How it compares to Chinese takeaway dish?

[@AdamHotThaiKitchen]

Hi Tavit! It was good of course, but the best part was how simple it was - I think I could actually make this myself :) (oo scay!) Cheers! Adam

[@tavitlertritsumpun7160]

@@AdamHotThaiKitchen You know that I nominated you for the next novice cook to follow her recipe in the next video!

[@AdamHotThaiKitchen]

@@tavitlertritsumpun7160 LOL :) Awesome!