Hello Carla, please, don’t stop doing these recipe videos - never! I have already made 5 recipes from this magnificent channel and all of them turned out to be SO GOOD, and I have never even considered myself a good cook but your recipes are something! Hope you will never stop your journey and will always bring joy and happiness, at least I will wait for it. I never write comments, but I’ve just made Gingery Beef and couldn’t help but write. Thank you!
You got my attention at "crispy beef" and I love how you feature other cookbooks on your show, that's nice. I did gets yours yesterday tho, it looks "so good" haha :)
Just love when the universe conspires and recommends a video for which I already have everything in the pantry. Except the pressy-downy; which I’ve coveted for some time now. Making this tonight to go with the rest of yesterday’s basmati!
Not that I only love watching literally anything you're cooking, but I'm always back for the passion you add to every dish of yours. Big big fan of yours here!! xx
I’m just getting into cooking and I’ve made this twice, once with ground beef and once with ground chicken…both were amazing!! I was thrown off at how much liquid came out of the ground chicken haha. I also just ordered your book, I can’t wait to cook more!!
Just had this tonight. Delicious. I love the zing of the lime and ginger with the greasiness of the crispy ground beef. The chilli oil is also a nice addition.
I made this as an experiment once (I'm not usually a huge fan of ginger, but I thought I'd try it) and OH MY GOSH THIS RECIPE IS LIFECHANGING!!!! We make it at least a few times a month now, so easy, so fast, and we add a microwaved bag of cauliflower rice into the beef at the end, it's simply perfect. Can't thank Carla enough for this one!
@@BS-pd9hk While Keema is the word for mince, but it is also the name commonly given to specific spiced mince based dishes, such as Keema naan or Keema mataar, or what I was comparing it to in this case, the dish commonly known as just 'Keema' (I believe it is also called "Masala Keema") which is literally just fried minced/ground meat, along with spices, onion and ginger garlic paste.
I can't wait to make this with vegetarian soy crumbles! Carla I love how much joy you bring to your recipes and you've really made me slow down and appreciate the process of what's happening in front of me every time I cook :)
I made this yesterday and it was fantastic! I've made Larb dishes before so it was familiar but had never tried beef. I will say I mostly followed the recipe and especially the sauce.. I'm not salt shy but with the fish sauce I used it was SUPER salty and reserved about a 1/3 cup from the final dish just in case and boy am I glad I did. It turned out perfect. Love your content Carla! Just a friendly reminder not all fish sauce is created the same. (There are list online for the best brands to buy)
Great recipe and so spinnable! I make this same thing more or less, but I add a bag of cole slaw (or you can shred some cabbage and carrots), top with some furikake and it's a quick one pot, one bowl meal!
cant wait to try this! love that you did not drain the meat before it was done cooking like most people do - don't drain ground beef, that's a loss of flavor!!!
throw an kitchen towel over the rice when it's done. It keeps it nice and fluffy and not gluey from the condensation of the pan lid. Looks like a delicious recipe.
Anyone looking for info on the knife she uses, I believe it's the Brad Leone Signature Series Chinese Santoku Cleaver by Lamson. I own one, and it's super fun to use.
We only had ground turkey on hand but decided to make this w/it last night anyway. WOW it was amazing and SO flavorful that you wouldn't have even guessed it was turkey. We will definitely be adding this into our weeknight rotation, it was so easy.
Just an update: I made this dish but with ingredients I already had and it still came out delicious! I used the Spin It recommendations in the book and this video using a small onion instead of shallot and unseasoned rice vinegar instead of limes. Also, I didn’t have the traditional sriracha but used a blue agave sriracha instead. 👍
made this for dinner tonight and everyone could not believe how good it was the flavour is insane! and was easy to make too. thanks for this amazing recipe!!!
made this for dinner last night and the threw then leftovers into scrambled eggs and put on a tortilla with avocado for breakfast tacos this morning! sooooo good!
CARLA! YOU INCREDIBLE WOMAN! First of all, I love you and everything you create, thank you for existing! Second of all, I would absolutely love for you to create a video on HOW you grocery shop. I know that might sound lame or weird but I'm interested in whether you just peruse the aisles and grab stuff that speaks to you that week or meticulously plan the whole week (or two?) in advance?
Update: I made this again (with the egg), and it was so much better/easier the second time. Honestly, I didn't even have to consult the recipe. It's so intuitive and adaptable!
I made this last night. the kitchen smelled so good. My wife loved it so much she took the leftovers for lunch. She insists I need to make this for her parents this weekend.
This looks so delicious! The whole lettuce wrap thing looks so refreshing. I would definitely make this with ground beef or turkey. I haven't tried any of the alt meats yet. And I would ditch the cilantro for basil, cuz cilantro is gross (for me).
I looooove this recipe from the book. Made this for the first time for dinner last night and it was stellar. Carla, it would mean so much to me as an Asian person if you washed your rice (if you didn’t already)
Carla!!! That looks soooo good! Reminds me of some of my favorite comfort foods. Where is the best place to buy your book so that it benefits you most? ☺️
that's so sweet, thank you! anywhere you like to buy books is the right place! i've been doing a campaign with indie bookstores, so if you have one near you, try there first??
Thank you for the inventive recipe. I would switch out the ground beef for pork but otherwise it looks fantastic. You had me ginger/lime! I would stuff this in a bao or even an egg roll wrapper for a change of pace. Sincerely appreciate the flexibility to make it your own.
Anyone else surprised by the lack of sugar or other sweetener in the sauce? This is usually a key part of Asian sauces to balance the sourness of the lime and the saltiness of the soy and fish sauce. I found mine was much improved by adding this after tasting from the pan.
This recipe looks DELISH! I make a very similar recipe, but I like adding agave and some apple (matchsticks just like the ginger) for a bulgogi style sauce!
Made this tonight, was very good. I did add about a tablespoon of mirin and rice wine vinegar at the very end to balance the salty savoryness of the sauce. Made it edge towards a Philippine adobo. Quite good.
Here's the link to the recipe on my Patreon-public post, anyone can access. Sorry I didn't get it up sooner!!
www.patreon.com/posts/58400472
Carla's book recommendations are the only advertisements I don't skip
Not many other chefs are repping other chef's cookbooks. Pretty cool.
Hello Carla, please, don’t stop doing these recipe videos - never! I have already made 5 recipes from this magnificent channel and all of them turned out to be SO GOOD, and I have never even considered myself a good cook but your recipes are something! Hope you will never stop your journey and will always bring joy and happiness, at least I will wait for it. I never write comments, but I’ve just made Gingery Beef and couldn’t help but write. Thank you!
You got my attention at "crispy beef" and I love how you feature other cookbooks on your show, that's nice. I did gets yours yesterday tho, it looks "so good" haha :)
Just love when the universe conspires and recommends a video for which I already have everything in the pantry. Except the pressy-downy; which I’ve coveted for some time now. Making this tonight to go with the rest of yesterday’s basmati!
Not that I only love watching literally anything you're cooking, but I'm always back for the passion you add to every dish of yours. Big big fan of yours here!! xx
I’m just getting into cooking and I’ve made this twice, once with ground beef and once with ground chicken…both were amazing!! I was thrown off at how much liquid came out of the ground chicken haha. I also just ordered your book, I can’t wait to cook more!!
Just had this tonight. Delicious. I love the zing of the lime and ginger with the greasiness of the crispy ground beef. The chilli oil is also a nice addition.
I made this as an experiment once (I'm not usually a huge fan of ginger, but I thought I'd try it) and OH MY GOSH THIS RECIPE IS LIFECHANGING!!!! We make it at least a few times a month now, so easy, so fast, and we add a microwaved bag of cauliflower rice into the beef at the end, it's simply perfect. Can't thank Carla enough for this one!
The perfect recipe: sounds delicious, weeknight friendly, and I have everything in the house already!
I actually love making the korean version of this. I love to serve it a bunch of vegetable banchan. It's a great way to beef up your veggie intake.
I bought the book so I have this recipe but it's even better to watch you actually make it. Have made this one many times. Thank you!
Made this tonight -- SOOOOOO delicious! And so many ways to spin it!
I've never had this specific recipe, but it seems similar to keema. Absolutely delicious made with mutton or lamb.
it is keema since keema is the word for mince, which is what she used.
@@BS-pd9hk While Keema is the word for mince, but it is also the name commonly given to specific spiced mince based dishes, such as Keema naan or Keema mataar, or what I was comparing it to in this case, the dish commonly known as just 'Keema' (I believe it is also called "Masala Keema") which is literally just fried minced/ground meat, along with spices, onion and ginger garlic paste.
This would definitely be incredible with lamb.
I can't wait to make this with vegetarian soy crumbles! Carla I love how much joy you bring to your recipes and you've really made me slow down and appreciate the process of what's happening in front of me every time I cook :)
I made this yesterday and it was fantastic! I've made Larb dishes before so it was familiar but had never tried beef. I will say I mostly followed the recipe and especially the sauce.. I'm not salt shy but with the fish sauce I used it was SUPER salty and reserved about a 1/3 cup from the final dish just in case and boy am I glad I did. It turned out perfect.
Love your content Carla! Just a friendly reminder not all fish sauce is created the same. (There are list online for the best brands to buy)
LOOKS SO GOOD, I've missed you Carla! I'll have to make this one day during the week! x
Loving Carla's cookbook recommendations :) So happy to start growing my collection.
Great recipe and so spinnable! I make this same thing more or less, but I add a bag of cole slaw (or you can shred some cabbage and carrots), top with some furikake and it's a quick one pot, one bowl meal!
I made this and it was SO GOOD as advertised. I had leftovers so I made nachos and it was incredible 😍😍 definitely getting thrown in the rotation!
Made this delightful dish with ground lamb and Beyond Beef. One of my new favorites!
cant wait to try this! love that you did not drain the meat before it was done cooking like most people do - don't drain ground beef, that's a loss of flavor!!!
I just made this and it is VERY tasty! Thank you. It is also going to be a great leftover.
you are such a ray of light
I got your book for Christmas and made this for my boyfriend and I this weekend and it's going to be joining our regular rotation of dinners!
Love the book recommendations in the beginning, reminds me of how Beryl Shereshewsky does it with artists in her videos!
throw an kitchen towel over the rice when it's done. It keeps it nice and fluffy and not gluey from the condensation of the pan lid. Looks like a delicious recipe.
Having just made this, I can testify that it is MEGAAAAA and honestly SO DAMN EASY!!!!
Anyone looking for info on the knife she uses, I believe it's the Brad Leone Signature Series Chinese Santoku Cleaver by Lamson. I own one, and it's super fun to use.
it is indeed!! this is the Little Guy
We only had ground turkey on hand but decided to make this w/it last night anyway. WOW it was amazing and SO flavorful that you wouldn't have even guessed it was turkey. We will definitely be adding this into our weeknight rotation, it was so easy.
Yum! Your cookbook was delivered today!! Can’t wait to make this! I may try a fried egg on top 👏
Just an update: I made this dish but with ingredients I already had and it still came out delicious! I used the Spin It recommendations in the book and this video using a small onion instead of shallot and unseasoned rice vinegar instead of limes. Also, I didn’t have the traditional sriracha but used a blue agave sriracha instead. 👍
Thank you for this, I just made it. So good. This is going to a book low carb option for me!!
Man I love your recipes...So happy to have found your channel.
made this for dinner tonight and everyone could not believe how good it was the flavour is insane! and was easy to make too. thanks for this amazing recipe!!!
Just ordered your book from the library….so excited
Same!!
this looks and sounds so delicious, and not complicated either! very excited to try. the cookbook recommendations were fabulous this week too.
Tried this tonight, it was amazing!! I added crushed peanuts for crunch
carla is an absolute joy.
made this for dinner last night and the threw then leftovers into scrambled eggs and put on a tortilla with avocado for breakfast tacos this morning! sooooo good!
Love you Carla!!!!
Another hit! Made this for dinner tonight and it was so good! The flavour combination was 🙌🙌🙌🙌
Currently low carbing after a whole Halloween month lol This is perfect! Thank you!
I don't cook but I love watching her cook :) Greetings from Pamplona in Spain!
When you put the chili oil on your wrap, I quite literally salivated! Lol
CARLA! YOU INCREDIBLE WOMAN! First of all, I love you and everything you create, thank you for existing! Second of all, I would absolutely love for you to create a video on HOW you grocery shop. I know that might sound lame or weird but I'm interested in whether you just peruse the aisles and grab stuff that speaks to you that week or meticulously plan the whole week (or two?) in advance?
Just made this for my BF, and as he was finishing he suggested we put a fried egg on top next time. Definitely going to try that!
Update: I made this again (with the egg), and it was so much better/easier the second time. Honestly, I didn't even have to consult the recipe. It's so intuitive and adaptable!
I made this last night. the kitchen smelled so good. My wife loved it so much she took the leftovers for lunch. She insists I need to make this for her parents this weekend.
That Sounds So Good! Nice knife ~ influenced by Brad Leone?
Loved the alliteration!
Are you: a) ground beef b) ground turkey c) ground alt "meat" d) all of the above?
This looks so delicious! The whole lettuce wrap thing looks so refreshing. I would definitely make this with ground beef or turkey. I haven't tried any of the alt meats yet. And I would ditch the cilantro for basil, cuz cilantro is gross (for me).
Ground bison!
D! Not too picky with ground meat in general :)
Ground beef all the way
Anything but ground poultry. Poultry seems to just keep the worst textures of itself when ground.
I looooove this recipe from the book. Made this for the first time for dinner last night and it was stellar. Carla, it would mean so much to me as an Asian person if you washed your rice (if you didn’t already)
i always wash the rice! always!
Just finished eating this so delicious and fresh and most importantly EASY!
Made this today and it was so good. I can’t wait to get my hands on this book.
This is SO good and works just fine with impossible meat.
What kind of knife are you using? It looks so nice and ergonomic.
Carla!!! That looks soooo good! Reminds me of some of my favorite comfort foods. Where is the best place to buy your book so that it benefits you most? ☺️
that's so sweet, thank you! anywhere you like to buy books is the right place! i've been doing a campaign with indie bookstores, so if you have one near you, try there first??
That’s so sweet 🥺
I’m so making this tonight for dinner 🥘 my boys are going to love it 😍 thank you so much
Yesssss Carla got a channel
Everyone loved this! Thank you! 😋
Looks so yummy! Thank you for sharing!
I wanted to know more about ginger and this video helped! Thanks!
my grandma made something similar with lemongrass and birds eye chili. its amazing on hot white rice
Just cooked and ate this...amazing!
“I love eating. I could sit and eat all day!” My hero
Thank you for the inventive recipe. I would switch out the ground beef for pork but otherwise it looks fantastic. You had me ginger/lime! I would stuff this in a bao or even an egg roll wrapper for a change of pace. Sincerely appreciate the flexibility to make it your own.
Where did you get the gigantic jar of that Lao gan ma chili oil?? I’ve only been able to find it in the smaller jars at stores.
Kalustyan's!
Thank you.
Thanks for book recommendation.
Can't view the recipe...
www.patreon.com/posts/58400472
Totally going to do this and hide baby kale in it
yum!
Hey Carla, what is the rice pot you use? brand? Love your shows
13:01 Please welcome to the stage, Ginger Browning
definitely gonna make tonight!!
Nice to see a bit of Lao Gan Ma involved 👌
Anyone else surprised by the lack of sugar or other sweetener in the sauce? This is usually a key part of Asian sauces to balance the sourness of the lime and the saltiness of the soy and fish sauce. I found mine was much improved by adding this after tasting from the pan.
This recipe looks DELISH! I make a very similar recipe, but I like adding agave and some apple (matchsticks just like the ginger) for a bulgogi style sauce!
I can’t wait to make this!
Thanks for always giving us a vegan option Carla 😻
This looks so good
“…huh that sounds a lot like Madison McFerrin… holy shit it’s Madison McFerrin!”
Also every video from you Carla is a revelation. Thanks
Okay, Carla, that really does sound so good. And fast. Mmmm....
Just added to our weekday rotation. This looks bomb.
Oh, beautiful Carla, WHERE did you get that spatula?! I need to get one for my mom, one for my aunt, and of course one for me! 😂😍
this looks like something I would eat every day!
This was a total win at our house!!
I LOVE Hawa Hassan, her Digaag Qumbe is a staple in my house
do you have any white rice recommendations carla? any specific brands? my lazy ass started buying minute rice when i know damn well it ain't good 😅
Love the Brad knife
You guys, if you are devotees of CLM, you have got to check her out on Patreon. She’s even more amazing there!
This is the first time ever, that Carla told us to be careful with the salt.
shout out to the Heart of the Commonwealth- Worcester, MA
I love this channel so much!!!!
“get it tonight, literally what’s stopping you”
i’m broke auntie Carla. i’m broke.
Carla, my queen.
Yaaass MAMA
:D I made something very similar a few months back, i used oyster sauce instead of fish sauce and that also worked great :)
I just purchased your cookbook :)
Made this tonight, was very good. I did add about a tablespoon of mirin and rice wine vinegar at the very end to balance the salty savoryness of the sauce. Made it edge towards a Philippine adobo. Quite good.
Carla is the best!
16:38 "You could put this on a shoe and like, that would be the best shoe you ever had."
Internet, make it happen. LOL
🤣
yum, going to try this tonight with ground bison