ตำซั่วกุ้งหมึกน้อย

Spicy papaya salad with rice noodles with pla ra (fermented fish sauce) and Danish veggies on the side. -- Link to english comments: https://ginpaithairang.com/en/c/JFbxu... #yainangdenmark https://ginpaithairang.com 0:00:09 Welcome to Gin Pai Thai Rang! 0:00:11 Hi everybody! 0:00:12 Let's eat rice noodle salad with raw shrimp... 0:00:17 and octopus tentacles. 0:00:18 Today, 0:00:19 my index finger 0:00:21 has got 0:00:22 a cut. 0:00:23 Let's dig in! I have the same veggies here. 0:00:26 What do we call this one? 0:00:27 Sweet pepper. 0:00:30 Radish. 0:00:31 This is... 0:00:32 Romaine lettuce. 0:00:34 Some Vietnamese coriander. 0:00:36 And morning glory. I grew them myself. 0:00:40 Here they are. 0:00:41 Let's get started! 0:00:47 I got my Vietnamese rice noodles, as always. 0:00:51 Long and sticky. 0:00:53 And 0:00:54 they do not break as easily. 0:00:57 Looks delicious. 0:01:32 It's mushroom season now! 0:01:34 I did a Live while picking mushrooms. 0:01:37 I will edit the video and post it for you. 0:01:40 So you see how beautiful they are. 0:02:07 I made this Tam Sua with pla ra. 0:02:11 And fresh and dried chilies. 0:02:38 I also added white popinac seeds. 0:02:44 I brought them from Thailand. 0:02:45 Sealed in a bag. 0:03:23 This is fried skin. 0:03:26 I coated it with rice flour. 0:04:13 Red onion. 0:04:17 Like biting on an apple. 0:04:35 My friend is growing these red onions. 0:04:38 By herself. 0:04:40 It's sweet. 0:05:19 This spoon is so heavy. 0:05:22 I like thin-shaped spoons. 0:05:33 White popinac seeds are delicious. 0:06:01 Vietnamese coriander always dies in winter. 0:06:04 Gotta keep it inside the house. 0:06:22 They're good with Naem Nueng (Vietnamese meatballs). 0:07:45 Sorry I'm this noisy while eating. 0:07:46 It's because... 0:07:48 of the microphone and 0:07:52 that I take big bites. 0:07:59 No more tentacles. 0:08:08 If you want a lot of salad juices, 0:08:10 add plenty of tamarind juice, syrup and 0:08:12 tomatoes. 0:08:39 The shrimp are bouncy. 0:08:42 White shrimp. 0:08:51 If I finish this fried skin, I won't have left in stock. 0:08:55 I cooked and kept it from the last time. 0:08:57 I boiled the chicken skin, dried it... 0:08:58 in a batch. 0:09:00 Then put it in the freezer. 0:09:01 I fry a bit when I want to eat. 0:09:07 After this batch, 0:09:09 I'll share with you how to cook it. 0:09:24 Crunchier than fried pork skin. 0:09:27 And a bit firm. 0:09:29 It doesn't break apart. 0:09:50 This piece tastes better. 0:10:02 It's great with popinac seeds. 0:10:21 These onions have no smell. 0:10:22 They are sweet. 0:10:41 I'm a bit teary-eyed. 0:10:42 Because it's spicy. 0:10:59 Tam Sua with lots of juices 0:11:01 makes the noodles beautiful. 0:11:04 They don't stick together. Looks beautiful. 0:11:11 I'll eat shrimp after these noodles. 0:11:46 Yummy! 0:12:02 I like cooking big meals. 0:12:06 I exaggerate the portion. 0:12:38 I can't put my hands together. 0:12:40 See you again next time! 0:12:43 On my eating show. 0:12:45 Be blessed with wealth. 0:12:47 Bye-bye!