HELLO LOVELY VIEWERS! Hope you enjoy this video! Here are some important notes for you :) Check out these RELATED VIDEOS that you might find helpful: 7 Ways to Make Sticky Rice th-cam.com/video/YcTo0ZM8Iqg/w-d-xo.html How to Make Tamarind Paste (So Easy!) th-cam.com/video/4a0YVco24Yw/w-d-xo.html SPECIAL THANKS to our Patreon members for supporting the show! If you want to watch my videos AD-FREE and get bonus content, please consider joining us! More details here: www.patreon.com/pailinskitchen IF YOU HAVE QUESTIONS about this recipe be sure to watch the whole video, and also read the written recipe post on the website HotThaiKitchen.com, and your question might be answered there. I often add extra info not covered in the video. If you still have questions you can post it here for the community to answer, or tweet me on Twitter @hotthaikitchen, or refer to the contact page on my website. If you leave questions in the comments I may not see them due to the large volume of comments. As always, thank you for watching! - Pai
Thanks 🙏 for your acknowledgment, here in Bielefeld/Germany I can’t always get all the ingredients for Asian cooking but if I’m able to go back to M‘sia, where I came from, next year I‘ll certainly try to stock up with things that aren’t always available!
L♥️VE, L♥️VE, L♥️VE YOUR VIDEOS!🙏 Thank you for representing our food to the masses and explaining everything clearly. My Parents were on The First Plane to America from Thailand in '68👌🇺🇸🇹🇭
My ex-wife taught me how to make Nam Jim Jeaw years ago. I used to call it "Super Sauce". I still use it today for beef and pork. Even my 92 year old mother, born in Virginia, loves it! (minus the chili).
@@arey256 Pailin has provided the recipe starting with toasted sticky rice at 5:20. I use slightly different proportions...more lime and less tamarind but that is just how I learned to make it. It is also basically the same sauce you use to make laarb salads and Nam Tok as well. I made Laarb Moo for dinner tonight.
Made it this weekend, and I agree! The absolutely best grilled steak I've eaten so far. The sauce is so good with that marinated steak. Looking forward to the next time I'll make it :D
Just made this! I marinated it abt 24 hours and my whole family loved it!! We also used the leftover marinade to coat some green beans, broccoli and mushrooms and it tasted divine!!! (we have a hot plate grill so nothing could slip through the cracks) thank you so much for this recipe!! I love your channel every recipe I've tried from you is delicious! You never miss! 💖💖💖💖💖
Hello there, first off, I just want to thank you for sharing this steak marinade with everyone. I have not eaten steak in over 10 years, but before that, I loved eating Ribeye steaks. I wanted to eat a Ribeye after all these years, but couldn't remember how to even cook and season a steak and came across this video. You were not lying about this being the only marinade you will need! Oh my, this steak is so delicious and tender. No need of steak sauce or any kind of sauce as it is delicious through and through. I am a subscriber now and look forward to more of your delicious recipes!
I've always enjoyed your recipes. It's a connection between first and second generation Asians. I tried your pad Thai recipe and it reminded me of the only authentic pad Thai i have ever eaten. Thank you so much for your work and dedication. I will definitely try this one as well.
Girl u should have charged for this recipe OMG! I’m currently up @ 6a.m preparing this marinade for the first time and I just dipped my finger in and tasted it.. OMG this is amazing, I literally had to stop and take a second because what a flavor bomb!!!!! U just made a subscriber for life💙💙
Regarding the crushed pepper. Tha Cambodians have a dipping sauce for meats and seafood that is found at most restaurants. They mix a 1:1 mixture of salt to crushed black pepper and put a tablespoon or so into a small dipping sauce bowl. Now this sits next to another small plate with lime wedges. You squeeze the limes into the pepper-salt mixture to your liking. It really good.
I made this for dinner tonight. I used your suggestion for pan searing and finishing it in the oven, as I did not have a grill available. This recipe is absolutely DELICIOUS! I’m looking forward to having the leftovers for lunch tomorrow! Thank you for all your hard work. I enjoy your channel immensely… love trying your Thai recipes.
If you don’t grill so often you can use the picnic or camping stove. As living in the apartment in Asia I use the camping portable stove for grilled beef all the time.
Made this last night and it was so good. Nothing was left on the plate. I used pork instead of beef and it was very tasty too. This recipe is a keeper. Yummy!
I ate this something with that sauce every day when I lived in Thailand. Strips of old shoes would taste good with that sauce!!! It’s the best sauce ever!!!!!
Your gyoza recipe was so fantastic that I ate all the ones I froze for later. Following a recipe is always gonna be awesome when using fresh ingredients.
OMFG!!! Followed your recipe. This was the best marinade we had so far for sure and the Nam Jim Jaew...WOW! Pailin, thank you so much! Many of my friends are now viewing your show, please keep those great recipes coming. :)
OMG! This is one of my favorite dishes from Thailand. Spent 5 years there before settling here in the Philippines. I Love the way you are so passionate about your heritage and food. Wish you were my Te Luk. Kap Khun mak krup
Will have to try this. I remember eating a dish called “Weeping Tiger” a few times at a Thai restaurant in Philadelphia a couple of decades ago. Sadly that place is lingo gone.
I looked up a recipe for weeping tiger today and yours was the first result on TH-cam. So glad I followed the recipe to the letter. Fantastic! The marinade is delicious and the dipping sauce is amazing. This is going straight to my recipe hall of fame. Thanks so much! And you’re right. The toasted rice makes it!
I’ve had this at a now shuttered locale but it was called “tiger tear” and was placed on a bed of lettuce leaves, with onion, crushed peanut and rice powder, with heat set to Native. 🤙🏼🔥 delish, man I miss that place 😔 nice work ma’am 💪🏼
I don't think oyster sauce does anything chemically for tenderization other than what liquid it already has, but it does add the umami flavor (and saltiness) of seafood on top of what's already in the beef meat.
@@cooljool1 ... Yes that's about right, which is why pailin mixed in lemon juice & then marinaded for a few hours or even overnight. Anything acidic (vinegar, citric etc) or basic (baking soda/powder, egg, etc) can be tenderizer. Even just soaking in only water for hours can help, altho brining is stronger. Also enzymes, such as in meat tenderizer powder. As long as the cut of meat is already ok to begin with & the grilling temperature & timing is right, then you won't get tough meat. Pailin timed it to be only medium, not medium-rare, which is what I like. "Tough" is usually well-done. For pork/pig, you know it has to be prepared more (mallet, brine etc) than beef/chicken, as that type of flesh gets tougher when cooked & is also more dangerous to eat if not cooked enough (parasites etc). BBQ grillers cook it for hours. If anything, oyster sauce is a tiny tiny bit acidic, but it's used more for umami rather than tenderizer. I cook Chinese food & use it in some recipes. There's also a vegetarian version.
I am Going to my local and favorite Super Asian Market for the best and most authentic ingredients. I will grill this and make the dipping sauce today.I have fun at the market and because on the other side of the market is a restaurant, the men there always sing when I get to the counter: “ we know what your making” then we all laugh when I tell them and yep, they nailed it.
We have a local Thai restaurant that makes Neua Yang and Nam Jim Jeaw dipping sauce. it is my husband’s favorite so I when I saw this recipe, I had to try it. I made it tonight following your recipe exactly. My husband LOVED it! Said it was way better than the restaurant. Thank you for sharing!!!
Another awesome video! I was getting sooo hungry watching it, reflecting on all the great BBQ meals I had in Thailand!...Those were the days! I recently cooked some BBQ Pork Chops where I used a marinade with Thailand in mind. It was a mish mash of ingredients I had: Soy sauce, Fish sauce, Teriyaki sauce I bought from Trader Joe's, Lime juice, brown sugar, salt and pepper, chilli flakes, and garlic. It turned out pretty good!
I just made this and I have to say OMG. I had to go looking for the tamarind paste but it was totally worth the effort! The meat was great but the sauce was to die for!
It’s 6 am and I’m already hungry for this! Flatiron is one of my favorite cuts, flavorful, chewy, and economical. Thanks for sharing your recipe with us 🥰
Your killing me lady ! Lol! Been to Thailand twice! The food is absolutely amazing ! I own a wood fired pizza cart in Seaside Oregon , just started adding bbq , I definitely want to use some Thai recipes! Love your show! Good luck!
Hi Pai. I am so glad that you rerecorded this recipe. It was fun to watch you and your cousin explain this recipe, but this version has much better sound quality....Also, seeing both versions and hearing your explanations regarding why you do the things that you do in this recipe helped me to feel more confident and ready to try it. So, here we are, and the meat is soaking in the marinade. Looking forward to putting the meat on "10 o'clock" and "2 o'clock" tomorrow! Thanks again for this great recipe. Mike
Absolutely wonderful dish. Missing my adventures in Thailand of years past and brought along the family for this awesome dinner, thanks to you. Used skirt steak for the fat content (and easier to get out here in SW USA). Paired with baby bok choy & garlic stir fry for some veg. Even picky 7 yr old went back for seconds on the meat.. unheard of! Family falling over themselves for the nam jim jaew. We'll come back to this time and again. Many thanks and kind regards!
You are so funny I love how down to earth you are! You keep it real, And see what was people are thinking but too shy to say it or answer questions that people might be thinking that they don’t really want to ask I think that’s really cool I’m going to have to check out some more of your recipes this is the first time seeing you I’m really excited thank you so much for sharing and teaching the world
I have watched all your videos but haven't yet attempted a recipe. Since it's Labor Day weekend I have the time to try something new. I expected to go to New York's Chinatown to one of the Asian supermarkets, but a little research showed that on a very short side street there is a Thai grocery store. I went with my list for this and two other recipes and the owner personally helped me find everything. The steak has been marinating overnight and will go on the grill this evening. Thanks for all the videos and recipes, they're absolutely great.
Fun secret for the non-Thai viewers out there: the Thai vocabulary is rather simple. Nam jim/chim actually just directly translates to 'dipping water'. Nam plao (kind of hard to romanize Thai sounds) is 'plain water', i.e. drinking water. Nam kang is ' solid/hard water', i.e. ice.
It seems rather simple until you try to write these words, in thai. I don't even know where to start with the alphabet, but it is really beautiful at least!
Naa some thai word is so simple but some of them is like Phrasal Verbs but you can put any type of words together like ตก(fall) + ลง ( down ) = ตกลง(accept) But ตก(fall) + ลง(down) + ไป ( go) +ใน(in) = falling down into กล้วย(banana) + ไม้(wood) = กล้วยไม้(orchid) However some old Thai word is very fit in modern era like พันธุ์ = Something that you got when you born = gene กลาย(changing)+พันธุ์(gene) = mutant สูญ( completely disappear) + พันธุ์( gene ) = extinction
It’s a mouthwatering steak 🥩!! I always done this kind of dishes but never measure up anything so I will definitely try this. Thank you for sharing 🙏🏻😊
I won't be making this as I don't have a grill and can't grill out on the terrace anyway, but it sure looks yummy!! I'd say, of all your recipes, this would stand out as one of the most fun, engaging to watch 😃
It's like Laaaa... freshness! Pi Pailin ❤ seeing your heart, mind & soul in this video! You take Thai cuisine to another level of greatness! Thank you!
I absolutely adore watching your passion for cooking and teaching. Keep the meat videos coming! I’m literally craving more meat (of any sort ie. seafood, beef, pork etc) cooking videos. TH-cam is over saturated with vegan recipe this and that. Appreciate you staying true to who you are. Much love!
My favorite recipe, I think... only a little different. Learned mine from hnong show ( โหน่งโชว์ )😁 And I use pork neck. All summer my pork gets this treatment before hitting the BBQ! Nam jim jeaw I use for many things! Love it!!!
HELLO LOVELY VIEWERS! Hope you enjoy this video! Here are some important notes for you :)
Check out these RELATED VIDEOS that you might find helpful:
7 Ways to Make Sticky Rice th-cam.com/video/YcTo0ZM8Iqg/w-d-xo.html
How to Make Tamarind Paste (So Easy!) th-cam.com/video/4a0YVco24Yw/w-d-xo.html
SPECIAL THANKS to our Patreon members for supporting the show! If you want to watch my videos AD-FREE and get bonus content, please consider joining us! More details here: www.patreon.com/pailinskitchen
IF YOU HAVE QUESTIONS about this recipe be sure to watch the whole video, and also read the written recipe post on the website HotThaiKitchen.com, and your question might be answered there. I often add extra info not covered in the video.
If you still have questions you can post it here for the community to answer, or tweet me on Twitter @hotthaikitchen, or refer to the contact page on my website. If you leave questions in the comments I may not see them due to the large volume of comments.
As always, thank you for watching! - Pai
Best Recipe
Thanks 🙏 for your acknowledgment, here in Bielefeld/Germany I can’t always get all the ingredients for Asian cooking but if I’m able to go back to M‘sia, where I came from, next year I‘ll certainly try to stock up with things that aren’t always available!
Ohhh, my hungry stomach.. luv it
L♥️VE, L♥️VE, L♥️VE YOUR VIDEOS!🙏
Thank you for representing our food to the masses and explaining everything clearly.
My Parents were on The First Plane to America from Thailand in '68👌🇺🇸🇹🇭
Great to have the link here! My son is sticky rice crazy. will go watch now. Thanks
My ex-wife taught me how to make Nam Jim Jeaw years ago. I used to call it "Super Sauce". I still use it today for beef and pork. Even my 92 year old mother, born in Virginia, loves it! (minus the chili).
Recipe please if you don’t mind.
@@arey256 Pailin has provided the recipe starting with toasted sticky rice at 5:20. I use slightly different proportions...more lime and less tamarind but that is just how I learned to make it. It is also basically the same sauce you use to make laarb salads and Nam Tok as well. I made Laarb Moo for dinner tonight.
Your wife is for keep!!!! 😍🌟😅
@@jomontanee Evidently not, since he said “ex-wife”! :(
@@arey256is QWW
ผมเพิ่งรู้จักรายการของคุณไพลินประมาณ 5 วัน นอนดูก่อนนอนวันละตอนสองตอน ไม่รู้ผมไปอยู่ไหนมาถึงเพิ่งมารู้จัก ทำ content ได้สนุกมากครับ แล้ว อาหารก็ดูน่าทานมาก ยอดคน follow เป็นล้าน อันนี้ amazing มาก แต่ไม่แปลกใจนะครับ เพราะ content ดูสนุกมาก และสอนทำอาหารได้กระชับ เข้าใจง่าย ไม่มีอะไรให้ติเลยครับ ขอบคุณครับ
I needed the recipe for the fried chicken. Three hours later on this site and I'm still drooling al over myself. This woman is a food goddess.
I made this over the weekend. Tiger did not cry... Tiger was very happy! The dipping sauce is the bomb!
"Crying tiger" means there is nothing left for the tiger to eat. 😅😅😅
@@SunOutage Locals told me it means the steak is so chewy even the tiger still cry trying to eat it
Made this tonight, I can honestly say it is the best dish I have ever made. Definitely on the do it again list. Thank you!
Made it this weekend, and I agree! The absolutely best grilled steak I've eaten so far. The sauce is so good with that marinated steak. Looking forward to the next time I'll make it :D
I don't think I've ever watched one of your videos and not smiled or laughed at some part. Thank you for teaching me how to make Thai food!
Just made this! I marinated it abt 24 hours and my whole family loved it!! We also used the leftover marinade to coat some green beans, broccoli and mushrooms and it tasted divine!!! (we have a hot plate grill so nothing could slip through the cracks) thank you so much for this recipe!! I love your channel every recipe I've tried from you is delicious! You never miss! 💖💖💖💖💖
I made this tonight and I must say, that nam jim jaew dipping sauce is incredibly delicious. I want to dip everything in it...I'm addicted!
Hello there, first off, I just want to thank you for sharing this steak marinade with everyone. I have not eaten steak in over 10 years, but before that, I loved eating Ribeye steaks. I wanted to eat a Ribeye after all these years, but couldn't remember how to even cook and season a steak and came across this video. You were not lying about this being the only marinade you will need! Oh my, this steak is so delicious and tender. No need of steak sauce or any kind of sauce as it is delicious through and through. I am a subscriber now and look forward to more of your delicious recipes!
I've always enjoyed your recipes. It's a connection between first and second generation Asians. I tried your pad Thai recipe and it reminded me of the only authentic pad Thai i have ever eaten. Thank you so much for your work and dedication. I will definitely try this one as well.
Girl u should have charged for this recipe OMG! I’m currently up @ 6a.m preparing this marinade for the first time and I just dipped my finger in and tasted it.. OMG this is amazing, I literally had to stop and take a second because what a flavor bomb!!!!! U just made a subscriber for life💙💙
Regarding the crushed pepper. Tha Cambodians have a dipping sauce for meats and seafood that is found at most restaurants. They mix a 1:1 mixture of salt to crushed black pepper and put a tablespoon or so into a small dipping sauce bowl. Now this sits next to another small plate with lime wedges. You squeeze the limes into the pepper-salt mixture to your liking. It really good.
I've had the same dipping sauce in Vietnam too. Especially delicious with freshly grilled prawns 🦐
I made this for dinner tonight. I used your suggestion for pan searing and finishing it in the oven, as I did not have a grill available. This recipe is absolutely DELICIOUS! I’m looking forward to having the leftovers for lunch tomorrow!
Thank you for all your hard work. I enjoy your channel immensely… love trying your Thai recipes.
If you don’t grill so often you can use the picnic or camping stove. As living in the apartment in Asia I use the camping portable stove for grilled beef all the time.
How long did you bake it in the oven for? And how often did you flip it?
Crying tiger is perfect match for Somtam and sticky rice.
Made this last night and it was so good. Nothing was left on the plate. I used pork instead of beef and it was very tasty too. This recipe is a keeper. Yummy!
I ate this something with that sauce every day when I lived in Thailand. Strips of old shoes would taste good with that sauce!!! It’s the best sauce ever!!!!!
Made this last night using flank steak. The whole family LOVED it!!!👍🏼
Your gyoza recipe was so fantastic that I ate all the ones I froze for later. Following a recipe is always gonna be awesome when using fresh ingredients.
OMFG!!! Followed your recipe. This was the best marinade we had so far for sure and the Nam Jim Jaew...WOW! Pailin, thank you so much! Many of my friends are now viewing your show, please keep those great recipes coming. :)
OMG!
This is one of my favorite dishes from Thailand. Spent 5 years there before settling here in the Philippines.
I Love the way you are so passionate about your heritage and food.
Wish you were my Te Luk.
Kap Khun mak krup
Love it. Used it yesterday. Absolutely, simply the best marinade I've ever used on a steak.
Congratulations! 👏 🎊🎈🍾
This is the marinade I have been searching for. Wow it is so good i could cook my flip flop in it :)
작은 돌절구가 너무 귀여워요The little stone mortar is so cute.
Pailin is a tiny bit sassier here. I love it! Tell them how it's done!!!
Ya, I love it too!
Am I?? Lololol 😂
I learnt something here. Placing the steak at 10 “O” clock ! Love the miniature whisk! Like it that she’s flexible.
I love eating grilled & fried beef with sticky rice. Thanks Pailin!
Hello Ratchadawan 👋
My favorite with SINGHA ( Thai beer 🍺)
Will have to try this. I remember eating a dish called “Weeping Tiger” a few times at a Thai restaurant in Philadelphia a couple of decades ago. Sadly that place is lingo gone.
Weeping tiger is my favorite!! Is it your brisket part of beef? Right?
I'm seriously drooling over here!! Everything Paulin makes looks so YUMMY!!
I looked up a recipe for weeping tiger today and yours was the first result on TH-cam. So glad I followed the recipe to the letter. Fantastic! The marinade is delicious and the dipping sauce is amazing. This is going straight to my recipe hall of fame. Thanks so much!
And you’re right. The toasted rice makes it!
I’ve had this at a now shuttered locale but it was called “tiger tear” and was placed on a bed of lettuce leaves, with onion, crushed peanut and rice powder, with heat set to Native. 🤙🏼🔥 delish, man I miss that place 😔 nice work ma’am 💪🏼
Crying Tiger and Moo Yang are quick, easy and super tasty. This marinade was very good but it was the dipping sauce that people loved the most.
Oyster sauce is magic as a marinade on meats and, and a must have for stir frying brocolli. Always fun to see people confused by the idea of "oyster".
what does it do exactly? i know baking soda is very effective
I don't think oyster sauce does anything chemically for tenderization other than what liquid it already has, but it does add the umami flavor (and saltiness) of seafood on top of what's already in the beef meat.
@@robwebnoid5763 I see. So you still end up with a tough piece of meat that tastes good
@@cooljool1 ... Yes that's about right, which is why pailin mixed in lemon juice & then marinaded for a few hours or even overnight. Anything acidic (vinegar, citric etc) or basic (baking soda/powder, egg, etc) can be tenderizer. Even just soaking in only water for hours can help, altho brining is stronger. Also enzymes, such as in meat tenderizer powder. As long as the cut of meat is already ok to begin with & the grilling temperature & timing is right, then you won't get tough meat. Pailin timed it to be only medium, not medium-rare, which is what I like. "Tough" is usually well-done. For pork/pig, you know it has to be prepared more (mallet, brine etc) than beef/chicken, as that type of flesh gets tougher when cooked & is also more dangerous to eat if not cooked enough (parasites etc). BBQ grillers cook it for hours. If anything, oyster sauce is a tiny tiny bit acidic, but it's used more for umami rather than tenderizer. I cook Chinese food & use it in some recipes. There's also a vegetarian version.
I love this recipe so much since you can prepare it the night before and it only takes a few minutes to cook the next day 😍
I am Going to my local and favorite Super Asian Market for the best and most authentic ingredients. I will grill this and make the dipping sauce today.I have fun at the market and because on the other side of the market is a restaurant, the men there always sing when I get to the counter: “ we know what your making” then we all laugh when I tell them and yep, they nailed it.
Looks delicious..My wife doesn't do beef much,but she makes it for me and i love it.
me : watching this video at 10pm
my fridge : don't think about it
ขอบคุณสำหรับสูตรนี้ครับ น่าลองทำตามมาก
We have a local Thai restaurant that makes Neua Yang and Nam Jim Jeaw dipping sauce. it is my husband’s favorite so I when I saw this recipe, I had to try it. I made it tonight following your recipe exactly. My husband LOVED it! Said it was way better than the restaurant. Thank you for sharing!!!
Looks incredible, Thai is my absolute favourite food.
The first thing I’m doing when I get home is this.
Another awesome video!
I was getting sooo hungry watching it, reflecting on all the great BBQ meals I had in Thailand!...Those were the days!
I recently cooked some BBQ Pork Chops where I used a marinade with Thailand in mind. It was a mish mash of ingredients I had: Soy sauce, Fish sauce, Teriyaki sauce I bought from Trader Joe's, Lime juice, brown sugar, salt and pepper, chilli flakes, and garlic. It turned out pretty good!
Made the marinade last night and the "nam Jim jeow" today
Great recipe, thanks
I just made this and I have to say OMG. I had to go looking for the tamarind paste but it was totally worth the effort! The meat was great but the sauce was to die for!
I love this Thai chef she is great my partner is Thai and I have a house in Bangkok but I really love her cooking authentic and supper delicious
It’s 6 am and I’m already hungry for this! Flatiron is one of my favorite cuts, flavorful, chewy, and economical. Thanks for sharing your recipe with us 🥰
Same here 😊 8:28am
So hungry !
I just did the marinade, eyeballing, lots of black peppercorn, so yummy hehee
Your killing me lady ! Lol! Been to Thailand twice! The food is absolutely amazing ! I own a wood fired pizza cart in Seaside Oregon , just started adding bbq , I definitely want to use some Thai recipes! Love your show! Good luck!
Just realized I have been following your channel for 9 years already... keep up the great work
Greetings from Chiang Mai
Thanks for sharing and the insight to a cultural taste. Greetings from Germany.
Another great recipe, thanks so much... You are a star... Regards from Ireland 🇮🇪💚🤗
I like how Adam is eating the rice like a real Thai person ... with his hands
As far as I'm aware Thai's don't eat rice with their hands that's more common in Indian culture.
@@JSM26 Traditionally, we certainly do.
@@ailawil89 is that just with sticky rice though?
@@JSM26 Nope. Everything. We did exactly what the Indians did before forks and spoons were introduced by the Europeans.
Thanks Rand! :) Yep learned the right way with sticky rice when on trips to Malaysia, Cambodia and Thailand. :) Cheers!
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
I laughed so hard when Adam not so sneakily 'จก' (grab/pinch) the sticky rice LoL
and your look 😂👌
I love your cuisine sister, because you don't use MSG in your dishes.
Thank you sister.
My Thai husband loves Crying Tiger. :) I'm looking forward to impressing him with you recipe. :D
Hi Pai. I am so glad that you rerecorded this recipe. It was fun to watch you and your cousin explain this recipe, but this version has much better sound quality....Also, seeing both versions and hearing your explanations regarding why you do the things that you do in this recipe helped me to feel more confident and ready to try it. So, here we are, and the meat is soaking in the marinade. Looking forward to putting the meat on "10 o'clock" and "2 o'clock" tomorrow! Thanks again for this great recipe. Mike
Absolutely wonderful dish. Missing my adventures in Thailand of years past and brought along the family for this awesome dinner, thanks to you. Used skirt steak for the fat content (and easier to get out here in SW USA). Paired with baby bok choy & garlic stir fry for some veg. Even picky 7 yr old went back for seconds on the meat.. unheard of! Family falling over themselves for the nam jim jaew. We'll come back to this time and again. Many thanks and kind regards!
My favourite dipping sauce
I’m going to make this today. Thank you! BTW, love your funny typewritten comments. I don’t think I’ve noticed them before.
Hello my friend 👋
You are so funny I love how down to earth you are! You keep it real, And see what was people are thinking but too shy to say it or answer questions that people might be thinking that they don’t really want to ask I think that’s really cool I’m going to have to check out some more of your recipes this is the first time seeing you I’m really excited thank you so much for sharing and teaching the world
Thank you so much. Must try recipe!!!
You are my beautiful and amazing home chef for years. Thank you for making all these delicious videos. We love you and God bless.
You got me laughing at that "end piece" thing lol and yes, you are right, the end piece should be for the one who cooked 😂😂😂
I'm frm malaysia, love your videos... Love thai food...muaahhh....
I have watched all your videos but haven't yet attempted a recipe. Since it's Labor Day weekend I have the time to try something new. I expected to go to New York's Chinatown to one of the Asian supermarkets, but a little research showed that on a very short side street there is a Thai grocery store.
I went with my list for this and two other recipes and the owner personally helped me find everything. The steak has been marinating overnight and will go on the grill this evening.
Thanks for all the videos and recipes, they're absolutely great.
I live in Thailand, I'll try this recipe with my neighbors, soon.
I just want to share as well as a Filipino, we also don't have a culture of premium steaks and we cook meats mostly well done
Fun secret for the non-Thai viewers out there: the Thai vocabulary is rather simple. Nam jim/chim actually just directly translates to 'dipping water'. Nam plao (kind of hard to romanize Thai sounds) is 'plain water', i.e. drinking water. Nam kang is ' solid/hard water', i.e. ice.
and it get a bit harder when you find out what Nam pla is :p
Hong nam is bathroom. Nam tok is waterfall. Nam pic is Thai chili sauce.
It seems rather simple until you try to write these words, in thai. I don't even know where to start with the alphabet, but it is really beautiful at least!
@@chromberries7329 start from drawing book like kids here.Better to take some class in Thai temple.They have teacher over there
Naa some thai word is so simple but
some of them is like Phrasal Verbs but you can put any type of words together
like
ตก(fall) + ลง ( down ) = ตกลง(accept)
But
ตก(fall) + ลง(down) + ไป ( go) +ใน(in) = falling down into
กล้วย(banana) + ไม้(wood) = กล้วยไม้(orchid)
However some old Thai word is very fit in modern era
like พันธุ์ = Something that you got when you born = gene
กลาย(changing)+พันธุ์(gene) = mutant
สูญ( completely disappear) + พันธุ์( gene ) = extinction
omg i have been watching you for years and you have NOT AGED a bit!!
General consensus is that she's a vampire :)
Asian genes
Made this dish last night along with your Mango Sticky Rice. Both were sensational!
the end piece is a must-eat for someone who cuts the meat. i just cant stop myself
Pailin i made everything in your video. It was delicious!!! Thank you. The marinade is easy and a chance to use my mortar.
It’s a mouthwatering steak 🥩!!
I always done this kind of dishes but never measure up anything so I will definitely try this. Thank you for sharing 🙏🏻😊
I can eat Crying Tiger everyday.....hot rice with Nam Pla prik....yummmmm!!!
Sawatdee khrap looks cool ☺
kop khun na khrap 😎
Glad to see Adam's slim hand! 👍👋🤩
love that medium rare😍😍😋😋juicy inside
Totally gonna make this!!!
I'm so hungry now😂😂😂 awesome recipe and thank you for sharing. ..
I need to try this recipe
Steak recipe looks delicious. It reminds me of cooking steak the American style way just like at Black Angus or Lucille’s.
タイ料理好きです。スパイシーで刺激的な感じ・・・🤤😋😆
Nam Jim Jeaw is the sauce of the gods, the best sauce in the entire world all time period
Definitely adding this one to my grilled beef line up!
Nice.👍
...your honesty and confidence are even better than this beautiful recipe...
I won't be making this as I don't have a grill and can't grill out on the terrace anyway, but it sure looks yummy!! I'd say, of all your recipes, this would stand out as one of the most fun, engaging to watch 😃
That's so great to hear! Thank you!!!
You can grill it on an electric grill or even an iron skillet
I used an aluminium griddle over a gas ring, it cooked perfectly and looked good too.
เป็นการนำเสนอ อาหารไทยต่อชาวต่างชาติ ได้ดี ทีเดียว เลยครับ
It's like Laaaa... freshness! Pi Pailin ❤ seeing your heart, mind & soul in this video! You take Thai cuisine to another level of greatness! Thank you!
Hello Zinnia 👋
@@kenhartman6237 hi
@@1PinkFlameingo How are you doing today?
@@1PinkFlameingo Hello Zinnia
@@kenhartman6237 who are you & so you have another form on communication?
Made this tonight with your 3 chilli rice…..it was BANGIN 👍👌💪
I absolutely adore watching your passion for cooking and teaching. Keep the meat videos coming! I’m literally craving more meat (of any sort ie. seafood, beef, pork etc) cooking videos. TH-cam is over saturated with vegan recipe this and that. Appreciate you staying true to who you are. Much love!
Representing for the meat lovers!!
Garlic: Noooo!
Pailin: Smells so good already :3
I like how you’re very proud of thai culture and cooking but also realistic enough to go “eergh” at well done steak. 😂👍
I’ll try it. Thanks!
Made this and my wife likes steak this way every time now. Thanks
Wonderful ! Thanks for sharing! I lost track of your channel for a while! Happy to watch your show again ! Your kitchen looks a lot more beautiful!
one of my favorites! I love that you have been going back to past recipes
I love your sense of humor regarding the last piece of the steak !
Wow. I want to come over for this meal. I will be trying this soon.
My favorite recipe, I think... only a little different.
Learned mine from hnong show ( โหน่งโชว์ )😁
And I use pork neck.
All summer my pork gets this treatment before hitting the BBQ!
Nam jim jeaw I use for many things! Love it!!!