Papaya Salad

Papaya Salad (Som Tum) ส้มตำ - Hot Thai Kitchen!

Описание:

http://hot-thai-kitchen.com
http://facebook.com/HotThaiKitchen
Links to Related Recipes:
Sticky Rice: http://www.youtube.com/watch?v=2em42w...
Tamarind Juice: http://www.youtube.com/watch?v=hYY93O...
Thai BBQ Chicken: http://www.youtube.com/watch?v=XfiNeo...

Комментарии:

adjanpeter пишет: Nice Job! I love Som Tum and Issan! I always just asked for Som Tum Lao when I wanted it with crab. And we used to order it with 5 chilis! lol

Atasak Nantasomboon пишет: เป็นตาแซบ....

l2ockl3uw пишет: น้ำลายแตกเลยค่ะ 555

PailinsKitchen пишет: Oh my god I'm so sorry! Fixing it right now, thanks for letting me know!!

Andy Pompa пишет: 555555

Kamstarr пишет: Its good how you explain the difference between Lao and Thai style, both are yummy in their unique way. I would pound a bit more though, but thats my personal preference. Great video.

radigass пишет: I like som Tom Lao

PailinsKitchen пишет: I have a larb recipe already, just sub in the beef ;)

PailinsKitchen пишет: Hmm, I'm not sure, actually...I've never triedagoong. But if you like the taste of it you could try adding it and see how it tastes!

Kehmet14 пишет: อร่อยมาก ไม่เอาปูนา 555

jackson4socks пишет: Pailin - I just made this (minus the crab and milky fish oil) - and aside from me adding 2 chili's (what was I thinking? lol) it is delicious! And I'll eat through the pain because it is really that good. Thank you!

no пишет: This is my favorite Thai dish. I'm so excited that you posted this recipe with all of the detailed help.

warci пишет: your shows are better than most prime time tv stuff!! love the fact you're giving so much info, that i now use, that i can stun people with my thai cooking now :)

Per Rodebjer пишет: MY MOMMY IS FROM THAILAND

PailinsKitchen пишет: you can use a molcajete for everything up to the dressing ingredients, and then mix it with the papaya in a larger bowl. But I think it might be too small/shallow for the whole thing. Unless, of course, you have a really big molcajete :)

Tvsomm пишет: I don't think ur papaya salad is as hot as you!! Hehe :) BTW, are you relocating? Enjoy watching you cooking!! See ya next time!! :)

MsMickeyL пишет: I would think the crab shell be broken in to pieces if u pound on it.

hellokathee n пишет: Can you make Lao bamboo soup?

Per Rodebjer пишет: I don't like to eat pa ra

Jason Vu пишет: I wish she would show a video of the Asian food stores in Canada where she buys everything so we see how it is packaged and what stores to go to. That would even drive business to those stores and get everyone to eat healthier than fast food restaurants. She makes this look so fun that you want to cook like her.

socratesthecabdriver пишет: mmmmmmmmm

swmangold пишет: Outstanding

Stave Gate пишет: คนตำส้มตำสวยจัง

peelmeone пишет: I found a place near Hurlburt Field, Florida with Isan cooks! Excellent food. I just tell them to make it as though they were going to eat it themselves.

PailinsKitchen пишет: Hi there! I know how it's made BUT I have never made it myself because I can buy it easily. It's not soft shell crab we use, they're regular hard-shelled crab but we use small ones. You can try going to an Asian store and find live small crabs. The recipe looks fine but it's big...you might want to cut it in half. Keep it in the fridge if you're going to eat it in the next 3-4 weeks, but for indefinite storing, you can freeze them in the liquid (that's how I buy them from the store here, frozen)

yuyu poiu пишет: Plz keep posting videos more frequently!!! love your videos!!!

Meta Chhom пишет: Request.... please make chicken or pork balls with sweet n sour sauce :)

Boxer Gomez пишет: You are gorgeous

Thespellr пишет: Awesome recipe! Authentic, but personally I would skip the peanuts and dried shrimp and add more pla rah and some eggplant. I also love magog in som tam!

Loving your videos, you rock!!!:)

Keep up the good work!

Loai Rady пишет: hi, you look so pretty, can you please let us know what makes your skin that beautiful?

Trailtraveller пишет: You can also add carrot for a nice taste, not original som tam recipe btw

PailinsKitchen пишет: The pickled crab shell is actually quite thin and soft and doesn't shatter the way fresh crab would.

adjanpeter пишет: Nice Job! I love Som Tum and Issan! I always just asked for Som Tum Lao when I wanted it with crab. And we used to order it with 5 chilis! lol

Atasak Nantasomboon пишет: เป็นตาแซบ....

l2ockl3uw пишет: น้ำลายแตกเลยค่ะ 555

PailinsKitchen пишет: Oh my god I'm so sorry! Fixing it right now, thanks for letting me know!!

Andy Pompa пишет: 555555

Kamstarr пишет: Its good how you explain the difference between Lao and Thai style, both are yummy in their unique way. I would pound a bit more though, but thats my personal preference. Great video.

radigass пишет: I like som Tom Lao

PailinsKitchen пишет: I have a larb recipe already, just sub in the beef ;)

PailinsKitchen пишет: Hmm, I'm not sure, actually...I've never triedagoong. But if you like the taste of it you could try adding it and see how it tastes!

Kehmet14 пишет: อร่อยมาก ไม่เอาปูนา 555

jackson4socks пишет: Pailin - I just made this (minus the crab and milky fish oil) - and aside from me adding 2 chili's (what was I thinking? lol) it is delicious! And I'll eat through the pain because it is really that good. Thank you!

no пишет: This is my favorite Thai dish. I'm so excited that you posted this recipe with all of the detailed help.

warci пишет: your shows are better than most prime time tv stuff!! love the fact you're giving so much info, that i now use, that i can stun people with my thai cooking now :)

Per Rodebjer пишет: MY MOMMY IS FROM THAILAND

PailinsKitchen пишет: you can use a molcajete for everything up to the dressing ingredients, and then mix it with the papaya in a larger bowl. But I think it might be too small/shallow for the whole thing. Unless, of course, you have a really big molcajete :)

Tvsomm пишет: I don't think ur papaya salad is as hot as you!! Hehe :) BTW, are you relocating? Enjoy watching you cooking!! See ya next time!! :)

MsMickeyL пишет: I would think the crab shell be broken in to pieces if u pound on it.

hellokathee n пишет: Can you make Lao bamboo soup?

Per Rodebjer пишет: I don't like to eat pa ra

Jason Vu пишет: I wish she would show a video of the Asian food stores in Canada where she buys everything so we see how it is packaged and what stores to go to. That would even drive business to those stores and get everyone to eat healthier than fast food restaurants. She makes this look so fun that you want to cook like her.

socratesthecabdriver пишет: mmmmmmmmm

swmangold пишет: Outstanding

Stave Gate пишет: คนตำส้มตำสวยจัง

peelmeone пишет: I found a place near Hurlburt Field, Florida with Isan cooks! Excellent food. I just tell them to make it as though they were going to eat it themselves.

PailinsKitchen пишет: Hi there! I know how it's made BUT I have never made it myself because I can buy it easily. It's not soft shell crab we use, they're regular hard-shelled crab but we use small ones. You can try going to an Asian store and find live small crabs. The recipe looks fine but it's big...you might want to cut it in half. Keep it in the fridge if you're going to eat it in the next 3-4 weeks, but for indefinite storing, you can freeze them in the liquid (that's how I buy them from the store here, frozen)

yuyu poiu пишет: Plz keep posting videos more frequently!!! love your videos!!!

Meta Chhom пишет: Request.... please make chicken or pork balls with sweet n sour sauce :)

Boxer Gomez пишет: You are gorgeous

Thespellr пишет: Awesome recipe! Authentic, but personally I would skip the peanuts and dried shrimp and add more pla rah and some eggplant. I also love magog in som tam!

Loving your videos, you rock!!!:)

Keep up the good work!

Loai Rady пишет: hi, you look so pretty, can you please let us know what makes your skin that beautiful?

Trailtraveller пишет: You can also add carrot for a nice taste, not original som tam recipe btw

PailinsKitchen пишет: The pickled crab shell is actually quite thin and soft and doesn't shatter the way fresh crab would.
You'll Need:

1 clove garlic, peeled
1/4 cup cooked shrimp
2 jalape?os, seeded and stemmed
3 tbsp lime juice
2 tbsp soy sauce
1 tbsp light corn syrup
3 tbsp chopped peanuts
2 cups peeled, seeded and chopped papaya

Procedures : Combine garlic, shrimp and jalape?os in a food processor; process until smooth. Stir in lime juice, soy sauce, corn syrup and peanuts until thoroughly mixed; let stand for 10 minutes at room temperature for flavors to mingle, then pour shrimp mixture over papaya. Toss evenly. Serve immediately