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Bring the streets of Thailand into your backyard with these BBQ pork skewers! These are popular and can be found anywhere on the streets of Thailand. Best served with some sticky rice, and you better make lots cuz these are addictive!
Related Videos:
Sticky Rice – http://youtu.be/2em42wQrE7U
Quick-Fix Sticky Rice – http://youtu.be/eMDwyqJy2r4
Rad Na – http://youtu.be/mi8L29RIxj8
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
Video Rating: / 5
Super fave! Mooping! Thank you 🙂 will make this at home.
Unhealthy meat
I couldn't walk past these in Thailand and this recipe is spot on. The only problem is how to stop eating them.
I tried this a month ago and I will make some more today. I found that the corn starch actually become sticky to the grill and make the grilled meat become soggy. Is there any way to reduce the corn starch or simply eliminate it from the list? I did it as the stated measurement, and convert to the metric system using scales, however this corn starch failed me. How much actually your suggested use of cornstarch for this recipe in grams?
If you don't have a BBQ grill, can you use a grill pan over the stove method?
i saw one vendor basting the pork skewers with coconut milk as he barbecued it. Is that still moo ping, or a different recipe?
Of all the great Thai dishes, this simple street food is what I crave most often.
Any substitute for palm sugar?
You got a video in luk chop? I can't even find them in Bangkok anymore.. such a pity..
P’pai ka if I use the food processor to grind the herbs instead of using “krok” will it give the same/similar result ka?
can you freeze these after the corn starch process?
ถ้าไม่มีรากผักชี ใช้ต้นผักชีได้ไหมคะ
Thank you, Pailin. The only problem I have with these recipes is sugar. So I just don't use it.
Is this the same as Moo Yang? If not can you make Moo Yang? Thanks
"penetrate the pork"
8:30 – DESCRIBING MY CORK!!!!!
for the last month i thought i was eating chicken
It was really tasty!
Hello pailin. Nice to see your video. I was in thailand for 3 times and i love this streetfood. But unfortunately my family are moslem here, so i cant cook pork for them. Can i use chicken or beef for this recipe? If yes, which is better? Beef or chiceken? Pls for your reply 🙂 kap kun krapppp
Is there a dipping sauce that goes with the skewers