Here’s a tip from my mom and gramma who were veteran mortar and pestle users...when pounding anything savory using salt; and when pounding anything sweet (like cardamom, cinnamon, saffron for indian puddings) using sugar helps speed the process and adds flavor to the pastes/powders.
I had never, ever seen fresh turmeric in my life, it looks so beautiful! I would be a blender kind of gal because after 10 minutes of pounding I would be done. Great job!
Pounding ingredients in mortar is never easy work and when I was a teenager, I could never understood why my granny and mom insisted on me doing it the traditional way. But I am glad I did because I now understand how much better the food will blend and taste...also the fact that your loved ones appreciate the hard work you put in when preparing the meal.
idontlikebadjokes That's so cool to hear, thanks for your first hand experience. I agree, it's tough work, but the end product is soo good and so worth it.
Awesome, this is the reason why you love love food from around the world, because you do such a wonderful job, yourself, so you know exactly what certain dishes taste. Thank you love the video logs. BC Canada - Gitanmaax, Near Hazelton.
i've been using a mortar and pestle for the past couple of years and i really love it. although pounding for 90s minutes is a lot. i hope it was awesome.
So, that's what those little peppers are. I like the flavor of the in salsas. I believe I got that little plant from an asian gardening spot. Thanks Mark. Have to go back.
I also make a paste like this, but I break the dry red chili by hand and remove the seeds then add it to the motor with some salt and grind it, it will grind faster that way. Also I don't use so many ingredients. It was nice to see you do this with all the efforts. How long did the hotness/burning effect last in your fingers because you were touching it with your hands, I can't even think of doing that. I enjoy watching your videos a lot! :)
Chrysanths Thank you, and I appreciate your extra tips. Yah, my hand did burn for the rest of the day, but it kind of felt massaging at the same time! I will try the salt next time.
Hey Mark, great to see you doing some recipes again. It would be a perfect opportunity to show us one of the dishes you can make with that curry :). I probably would use a food processor and grind it down roughly, then use the mortar to bring out the oils. That should save some time and you still get a good quality curry :).
For tubers like turmeric, use a spoon and just scrape off the tough skin first. The garlic you can put the individual cloves in a glass jar and shake them really hard. This way you loosen all their skins all at once.
Brilliant video mark, I def gotta make this southern thai paste sometime (but not too spicy lol) I'll be in thailand next week to eat lots of street food. .Cant wait, Keep up the great work
hi mark, you really does hard work to make thai curry paste. after seeing your videos i think around 300 i have already seen, i m indulging in migrationology. you gave respect to each an everybit of chunk ;-) also whenever i ate good food i have adopted your attire of enjoying by waving you head;-). i dont know you will read this boring cmmnt of mine but pal i am an avid fan of you. "MARK WEINS your foodmania is know in MY VEINS". GOD BLESS.
Just caught up with 2/6 of your new videos, man oh man did you make hungry with all that food, I think I might go make something, but I brushed my teeth already!! >_< can't wait to catch up though!!
Lol, Hi Mark and Ying, that's hard labor for deliciousness. Your shirt is soak with sweat. I love the recipe. Try it and love it. Thanks . Happy eating.
Was this some kind of punishment? Looked brutal Mark!!... maybe a new fitness strategy?! Well it was quite an achievement at the end, PHEW!!... Can you please show us how to make some Thai desserts? there is this one dumpling I had in Sydney earlier this year at 'Chat Thai' in Thai Town .. it had some sort of mince meat in it (pork I'm guessing), it was salty, really sweet and really hot (love those chillies) .. in a green dumpling pastry, steamed, I haven't really found what it was or the recipe online..but God was it gorgeous to eat.... if you or wifey could explain Thai desserts and show recipes for them too.. that'd be awesome.
wow that was really interesting, always wondered what all went into those awesome looking pastes. Will have to give it a try sometime, tho in a food processor lol, my mortar is super tiny
That Southern Thai Curry Paste looks awesome...so flavorful..but how did you touched that paste using your fingers?? Because lots of chillies in there...
If you want to make this recipe vegan/vegetarian. Just replace the shrimp paste with thai soy bean paste. Many people figure they just would leave the shrimp paste out but I think the ummami/salty component is needed to counteract a bit of the sharp tumeric aroma. Also it takes considerable less time to make this if you half it, but you don't end up with as much good paste. Delicious stuff though.
thumbs up for your hard work Mark. I have done something similar before and I did not last more than 15 mins. Great job:) are you going to show us recipe with this thai paste ?
Curry in no hurry... I could do that if I had some mojitos to keep me working. Looked lush at the end! Unfortunately my wife is a spice wimp. And I'm not sure where I can buy fresh turmeric in my town.
I know it would be best to make it myself (and I think I will at some point), but what commercial canned version of this would you recommend? Hopefully I can find a photo that I can take with me for my next exotic grocery haul. Could you recommend a particular shrimp paste brand? (Looking forward to trying Khua Kling.) Much thanks!
Wassup Mark! Great video and instruction which is very easy to follow along. I never cook but I might just try to make this curry paste especially since I just found all over the internet that tumeric has many health benefits.
Mark, maybe a silly question, but i gotta ask, aren't those stems on the chilies toxic? you don't remove them when you pound out the paste. or do you remove them later? Looks like a lot of work, but i enjoyed watching this!
This is great! Thanks for sharing Mark Wiens. I do agree, we need to get you a bigger mortar, but I like that fact that your'e sticking with the family heirloom :) Quick question as well. While in Malaysia we ate at this great Thai restaurant in Melaka and they served us a desert of steamed sticky rice with fresh mango and coconut milk. Pretty much everyone who ate it that night, still talks about it. Is this a popular dish and easy to re-create back in the west? Thanks
The dessert you said is sticky mango rice or Kao-New-Ma-Muang (ข้าวเหนียวมะม่วง) Yes it's quite popular but I'm not quite sure if it's hard to re-create in the west. My guess is that it might be so due to the ingredients. .
Thx Chujinsa Chu I actually just found the menu from that restaurant online. Check the 2nd last page. You are quote right I think. Will do some more youtube searches to look for recipes etc, Thanks - www.kingsgreenhotel.com.my/menu/menu_jia_restaurant.php
Would it be more time saving if you partially blended the ingredients on the pulse chop setting until it's just in small pieces and then pound that to get the full flavour?
Not enough Chillis Mark! I need more spicy !! Haha! Not! I just wanted to ask why do you pound the chillis from dry and not soak and chop them before the mortar and pestle as many do ? And where do you get an American accent from ? I am very happy to discover and subscribe to your channel. It was recommended by a Thai chef that used to work for me, she said your the best!
Is it possible to skip the shrimp paste? I read an alternative to this is miso...do you think that would work in this recipe, or should I just leave it out.
Would it help to first grind the dry chillies in a food processor, and then follow it by pounding? Also, I'm surprised that the fresh chilly stalks aren't removed. Is that part of the recipe, or just to save time?
thank you for another amazing and appetizing vid mark. I always watch ur vid before going to sleep. Hope you can visit the Philippines and taste our "Lechon", the one Anthony Bourdain dubbed as the best pig ever. I can imagine your facial expression while eating it. Hoping for more delicious vids to come and more power. God bless!
iamPSSDFF Thank you very much, I appreciate your support. I really hope to try the lechon in the Philippines, sounds incredible. Hope you're doing well.
Great video Mark. I'm based in the UK and I can't find the dried chillies anywhere, even in China town. Generally speaking for making s Thai curry paste can I use fresh chillies?
Your mortar and pestle is way too tiny for such a huge batch. Might want to invest on a large one made out of wood. You might often see them at restaurants when they make papaya salads.
Hey, Mark. Are you absolutely certain about these measurements? That seems like a lot of chilies compared to other Thai curry pastes. Or the ratio of garlic and shallots seems very low. Is that just how southern food is? I followed your recipe, but it seems pretty spicy. And I've eaten a lot of southern food before.
hi mark , great looking paste. I bet it is really good in a lot of the recipes. but man im thinking food processor man lol. don't get me wrong I bet your way is much better but wow you the man :)
xcessive2008 Thanks! Yah, I understand, even though it tastes best hand pounded, sometimes to save time and effort, a food processor would be well worth it - and I know it would still taste incredible.
That looks intense to make! Question how do you get all that spicy stuff off your hands? I can't imagine rubbing your eyes that day ouch that would be painful :)
+Mark Weins you need a much larger mortar :-) so much sweat but its worth it! I love your videos and Thai food is my favorite even though Im from Reunion Island where the food is pretty amazing too!
angel araque Hi Angel, it will work, but the flavor will be better with a hand mortar and pestle because you'll be able to pound all the oils out of the ingredients slowly, instead of just blending them into bits. But both ways will taste good.
You should get a Magic Bullet personal blender. If you insist crushing brings out more flavor, you can put everything in the blender, pulse, and then transfer to the mortar. Your bones will thank you when you’re 60.
Christian Christensen Hey Christian, thank you. I'm getting the shirts made now, they will be available soon and I'll let you know - and yes they can ship worldwide.
Love your video. Continue to keep them coming. I am hmong. We're mainly from northern Thailand and Laos. Look at hmong food -Annie vang. She does a good job of presenting hmong food.
![Thai Yellow Curry Paste Recipe | EASY Thai Yellow Curry Paste [ASMR]](http://i.ytimg.com/vi/okLcXW9fm58/mqdefault.jpg)
Here’s a tip from my mom and gramma who were veteran mortar and pestle users...when pounding anything savory using salt; and when pounding anything sweet (like cardamom, cinnamon, saffron for indian puddings) using sugar helps speed the process and adds flavor to the pastes/powders.
I had never, ever seen fresh turmeric in my life, it looks so beautiful! I would be a blender kind of gal because after 10 minutes of pounding I would be done. Great job!
I think I would cheat with a food processor as well, at least until it ground down a bit.
***** Thank you. Yes fresh turmeric I think is one of the most beautiful colors of all ingredients. Yah, a blend could definitely save time.
@@MrGroganmeister asa
Pounding ingredients in mortar is never easy work and when I was a teenager, I could never understood why my granny and mom insisted on me doing it the traditional way. But I am glad I did because I now understand how much better the food will blend and taste...also the fact that your loved ones appreciate the hard work you put in when preparing the meal.
idontlikebadjokes That's so cool to hear, thanks for your first hand experience. I agree, it's tough work, but the end product is soo good and so worth it.
ขอบคุณ พี่มาร์ค มากๆครับที่นำเสนอ รายการอาหารไทย เมนูอาหารไทยจากทั่วประเทศ เเละยังมีการลงมือทำอาหารเองอีกด้วย^_^
ให้ชาวต่างชาติได้เห็นเเละรู้จักอาหารไทยเเบบเป็นของไทยเเท้จริงๆว่า ต่างจากร้านอาหารไทยที่ต่างประเทศมากน้อยเพียงใด ผมเชื่อว่าเเม้เเต่คนไทยหลายๆคนก็ยังไม่รู้วิธีการอาหารไทยเเบบจริงๆจังเลย เเต่พี่มาร์คเป็นชาวต่างชาติที่ทำอาหารเก่งมากๆเเละการนำเสนอรายการเเบบเป็นธรรมชาติมากๆดูเเล้วเป็นกันเอง ดีกว่ารายการ ทีวีอาหารไทยหลายๆๆรายการเยอะ หมายถึงรายการทีวีของประเทศไทยน่ะ
ปล.
สุดท้ายขอให้ ทำวีดีโอเเบบนี้ออกมาเยอะๆน่ะครับ เเละขอให้มีผู้ติดตามเยอะๆน่ะครับ
พี่ทำกับข้าวเป็นหลายๆอย่วงเพราะคุณมาร์ค ชื่นชมคุณมากๆค่ะทำต่อไปนานๆนะคะ
Awesome, this is the reason why you love love food from around the world, because you do such a wonderful job, yourself, so you know exactly what certain dishes taste. Thank you love the video logs. BC Canada - Gitanmaax, Near Hazelton.
I tried making it once, i think last month, when i cooked kua kling moo.. its soooo spicy!! Superb!
JM Chan Thank you Jm, oh nice. I'll publish a recipe for khua kling soon.
i've been using a mortar and pestle for the past couple of years and i really love it. although pounding for 90s minutes is a lot. i hope it was awesome.
Posted at night?! Woah that's a pleasant surprise to see.
this guy is hella positive
potofgold07 Thank you
Wow! Thanks so much for your work Mark! That looked fantastic!
TomsBackwoods You're welcome, thanks for the support Tom. Hope you're doing well.
So, that's what those little peppers are. I like the flavor of the in salsas. I believe I got that little plant from an asian gardening spot. Thanks Mark. Have to go back.
See Canon Good to hear that, thanks for watching.
เก่งมากๆค่ะสุดยอด👍🏾👍🏾👍🏾
I wish to thank you for your time and effort, it is a pleasure to watch your video's. So much food!! I love it!!
I also make a paste like this, but I break the dry red chili by hand and remove the seeds then add it to the motor with some salt and grind it, it will grind faster that way. Also I don't use so many ingredients. It was nice to see you do this with all the efforts. How long did the hotness/burning effect last in your fingers because you were touching it with your hands, I can't even think of doing that. I enjoy watching your videos a lot! :)
Chrysanths Thank you, and I appreciate your extra tips. Yah, my hand did burn for the rest of the day, but it kind of felt massaging at the same time! I will try the salt next time.
Looks good the cury Mark,thanks for another awsome video.!With respect all the way from San Diego California Mr.Molina
Linzey Molina Huge thank you
Hey Mark, great to see you doing some recipes again. It would be a perfect opportunity to show us one of the dishes you can make with that curry :).
I probably would use a food processor and grind it down roughly, then use the mortar to bring out the oils. That should save some time and you still get a good quality curry :).
Benjamin Zeller That's a good idea Benjamin. Some recipes using this curry paste coming soon.
Oh my! I'd love to try that curry paste. That looks good for my barbeque. Darn!
BulRheGhi Neo Thank you, hope you can try it.
For tubers like turmeric, use a spoon and just scrape off the tough skin first. The garlic you can put the individual cloves in a glass jar and shake them really hard. This way you loosen all their skins all at once.
Yumm!!! Thanks Mark!
Love it ....thank u so much sir for sharing..
Brilliant video mark, I def gotta make this southern thai paste sometime (but not too spicy lol) I'll be in thailand next week to eat lots of street food. .Cant wait, Keep up the great work
777cpt Thank you. Oh great to hear that, hope you have a nice trip.
That looks delicious! Great video! (:
TheArtofWar III Thank you
Cooool. I've never seen that before. Thanks for sharing!
good very well making👍💯💖
hi mark,
you really does hard work to make thai curry paste.
after seeing your videos i think around 300 i have already seen, i m indulging in migrationology.
you gave respect to each an everybit of chunk ;-)
also whenever i ate good food i have adopted your attire of enjoying by waving you head;-).
i dont know you will read this boring cmmnt of mine but pal i am an avid fan of you.
"MARK WEINS your foodmania is know in MY VEINS".
GOD BLESS.
Tks for sharing. I ll probably half the recipe....
I'm definitely going to try this your way. Hope I can find some fresh turmeric in San Francisco.
Lauren Yee Thanks Lauren, let me know how it works. I'm sure you can find it in San Francisco, either at a health store or Asian supermarket.
this is effort. thank you for sharing
Zacky Mokhtar You're welcome, thanks for watching.
One more amazing video from mark wiens.. I l surely make it a point to meet u during my next bangkok trip.. u make food luk gud.. keep it up !!
I bet that's awesome. Good tutorial video.
Thank you Riz2336
Thanks for the great video! I really learned a lot!
You're welcome Luke S., glad you enjoyed it.
Mark Wiens you do so good, can you make video longer than that..and I love your video so much....thank so much...
Akon Lee Thank you Akon, and also for the feedback. I'll publish some longer videos too.
Just caught up with 2/6 of your new videos, man oh man did you make hungry with all that food, I think I might go make something, but I brushed my teeth already!! >_< can't wait to catch up though!!
Thank you ***** hope you're doing great.
Props to you! I dont think i will ever have the patience to use a mortar n pestle for that. Lol.
DailyBread2007 Thank you, it definitely is time consuming. I can't say I do it very often either... but when you do, it sure tastes incredible.
Lol, Hi Mark and Ying, that's hard labor for deliciousness. Your shirt is soak with sweat. I love the recipe. Try it and love it. Thanks . Happy eating.
So cool a new curry to make :D
Was this some kind of punishment? Looked brutal Mark!!... maybe a new fitness strategy?! Well it was quite an achievement at the end, PHEW!!... Can you please show us how to make some Thai desserts? there is this one dumpling I had in Sydney earlier this year at 'Chat Thai' in Thai Town .. it had some sort of mince meat in it (pork I'm guessing), it was salty, really sweet and really hot (love those chillies) .. in a green dumpling pastry, steamed, I haven't really found what it was or the recipe online..but God was it gorgeous to eat.... if you or wifey could explain Thai desserts and show recipes for them too.. that'd be awesome.
wow that was really interesting, always wondered what all went into those awesome looking pastes. Will have to give it a try sometime, tho in a food processor lol, my mortar is super tiny
Brandi Gauvin
MARK WEINS! MARK WEINS! MARK WEINS! MARK WEINS!
YEAHHHHH!!
Thank you Siu Loong
Mark! Please more vids about recipe of different curry paste, it`s really difficult to find good quality paste in my country
baltazar401 Thank you, I'll try to do more recipes.
That Southern Thai Curry Paste looks awesome...so flavorful..but how did you touched that paste using your fingers?? Because lots of chillies in there...
Barnali's Kitchen Thank you. Yah, my hand did burn for a while after this!
สุดยอดเลยพี่ พูดไทยด้วยก็ดีเลยน่ะพี่
I do wonder why the bird eye chilli stems were included. Thank you for sharing this recipe.
I wondered the same thing, is that normal??
If you want to make this recipe vegan/vegetarian. Just replace the shrimp paste with thai soy bean paste. Many people figure they just would leave the shrimp paste out but I think the ummami/salty component is needed to counteract a bit of the sharp tumeric aroma.
Also it takes considerable less time to make this if you half it, but you don't end up with as much good paste. Delicious stuff though.
thumbs up for your hard work Mark. I have done something similar before and I did not last more than 15 mins. Great job:) are you going to show us recipe with this thai paste ?
Amogh Phadke Thank you Amogh. Yes, recipes using this curry paste coming soon.
Curry in no hurry... I could do that if I had some mojitos to keep me working.
Looked lush at the end! Unfortunately my wife is a spice wimp. And I'm not sure where I can buy fresh turmeric in my town.
Hi Mark, love ur videos. U should get a food processor...
I know it would be best to make it myself (and I think I will at some point), but what commercial canned version of this would you recommend? Hopefully I can find a photo that I can take with me for my next exotic grocery haul. Could you recommend a particular shrimp paste brand? (Looking forward to trying Khua Kling.) Much thanks!
Would love to know that too
It's my birthday today! :)
Happy birthday!
Happy birthday to you!
Happy birthday!
Great KissTheR1an Happy Birthday!
Happy Birthday!
Mark, love ur videos. Watch ur hands thoroughly before ur next trip to the bathroom.
Wassup Mark! Great video and instruction which is very easy to follow along. I never cook but I might just try to make this curry paste especially since I just found all over the internet that tumeric has many health benefits.
Jon Watanabe Thanks Jon. Oh yes, turmeric is one of the most healthy things in the world, and I love the flavor too.
Mark, maybe a silly question, but i gotta ask, aren't those stems on the chilies toxic? you don't remove them when you pound out the paste. or do you remove them later? Looks like a lot of work, but i enjoyed watching this!
Would love to see a good khao soi recipe.
This is great! Thanks for sharing Mark Wiens. I do agree, we need to get you a bigger mortar, but I like that fact that your'e sticking with the family heirloom :) Quick question as well. While in Malaysia we ate at this great Thai restaurant in Melaka and they served us a desert of steamed sticky rice with fresh mango and coconut milk. Pretty much everyone who ate it that night, still talks about it. Is this a popular dish and easy to re-create back in the west? Thanks
The dessert you said is sticky mango rice or Kao-New-Ma-Muang (ข้าวเหนียวมะม่วง) Yes it's quite popular but I'm not quite sure if it's hard to re-create in the west. My guess is that it might be so due to the ingredients. .
Thx Chujinsa Chu I actually just found the menu from that restaurant online. Check the 2nd last page. You are quote right I think. Will do some more youtube searches to look for recipes etc, Thanks - www.kingsgreenhotel.com.my/menu/menu_jia_restaurant.php
My pleasure. :)
Will definitely use this recipe :) !!!! But you must go to the market and buy a bigger mortar and pestle---- lol
Marcus Braga Thanks Marcus, that's on my list to buy!
Would it be more time saving if you partially blended the ingredients on the pulse chop setting until it's just in small pieces and then pound that to get the full flavour?
It may be easier to put the salt in earlier because salt draws out moisture, which would make it paste like more quickly
Piggieelaydee Thank you for the tip. I'm going to try that next time.
Not enough Chillis Mark! I need more spicy !! Haha! Not! I just wanted to ask why do you pound the chillis from dry and not soak and chop them before the mortar and pestle as many do ? And where do you get an American accent from ? I am very happy to discover and subscribe to your channel. It was recommended by a Thai chef that used to work for me, she said your the best!
Hey Mark, should I put the past in the refrigerator or keep it outside.?
Hay Mark. Great recipe.can you tell me the fridge life of this paste once you’ve made it. Thanks.
Great video, Mark. What would you say is the difference (in terms of flavor) between the regular Thai red curry paste and this southern one?
Is it possible to skip the shrimp paste? I read an alternative to this is miso...do you think that would work in this recipe, or should I just leave it out.
You didn't take the stems off the chilies? I like your videos!
How do you save it or put it up for later use....freeze or fridge and do you put it in baggies or plastic tubs.
Would it help to first grind the dry chillies in a food processor, and then follow it by pounding? Also, I'm surprised that the fresh chilly stalks aren't removed. Is that part of the recipe, or just to save time?
thank you for another amazing and appetizing vid mark. I always watch ur vid before going to sleep. Hope you can visit the Philippines and taste our "Lechon", the one Anthony Bourdain dubbed as the best pig ever. I can imagine your facial expression while eating it. Hoping for more delicious vids to come and more power. God bless!
iamPSSDFF Thank you very much, I appreciate your support. I really hope to try the lechon in the Philippines, sounds incredible. Hope you're doing well.
Great video Mark. I'm based in the UK and I can't find the dried chillies anywhere, even in China town. Generally speaking for making s Thai curry paste can I use fresh chillies?
You can make fresh chillies dry by stir-fry with no oil.
Interesting thanks I will try that!
Is this the one you used in Thai stink beans with shrimp recipe?
Your mortar and pestle is way too tiny for such a huge batch. Might want to invest on a large one made out of wood. You might often see them at restaurants when they make papaya salads.
Hey, Mark. Are you absolutely certain about these measurements? That seems like a lot of chilies compared to other Thai curry pastes. Or the ratio of garlic and shallots seems very low. Is that just how southern food is? I followed your recipe, but it seems pretty spicy. And I've eaten a lot of southern food before.
Your curry paste will be more salty with your sweat flaovour, Mark hahaha :) Great video as always.
I'm curious, how many recipes can you season with that much paste?
how long can you keep the curry paste for? can you make a big tub and store it in the freezer?
I know that pounding the ingredients is traditional.....but would a food processor work to get them going and then finish up by pounding?
Hey Mark there's something in your eyes!...😂😂😂 just joking😄 look at those chillies...wow what a hard work but worth it, yummy😋 thanks Mark!
edcsilver Thanks for watching!
hi mark , great looking paste. I bet it is really good in a lot of the recipes. but man im thinking food processor man lol. don't get me wrong I bet your way is much better but wow you the man :)
xcessive2008 Thanks! Yah, I understand, even though it tastes best hand pounded, sometimes to save time and effort, a food processor would be well worth it - and I know it would still taste incredible.
How long does the paste last if not used daily?
That looks intense to make! Question how do you get all that spicy stuff off your hands? I can't imagine rubbing your eyes that day ouch that would be painful :)
Can I use blender for grinding all the ingredients?
Hello mark? There's any Southern paste instant in supermarket? If yes, what it looks like? Please info :(
Can you also add a recipe description in tsp / tbsp / cups.... instead of grams? Thanks.
if you're lazy just use a blender, but it tastes better using the traditional method :)
luckydesu Thanks, yup that's right.
will using the blender produce similar result?
Allan Tj It will work, but all the oils won't come out like if you pound them, but it will save time.
How do you make curry chicken with coconut milk with Southern Thai curry paste?
this paste can cook pad phed??
+Mark Weins you need a much larger mortar :-) so much sweat but its worth it! I love your videos and Thai food is my favorite even though Im from Reunion Island where the food is pretty amazing too!
ever coming to Sweden?
khimkhim1 No plans yet, but I would love to!
you're crazy to touch the chili paste with bare hand. absolutely insane lol
Gosh I gotta get this
How can I order that T-shirt? I don't see it on the website.
Would it affect the flavor and texture of the paste if I do it in a blender?
angel araque Hi Angel, it will work, but the flavor will be better with a hand mortar and pestle because you'll be able to pound all the oils out of the ingredients slowly, instead of just blending them into bits. But both ways will taste good.
Mark Wiens Thanks Mark, that's great to know. I'll definitely try it out with a mortar then. Love your videos by the way. Cheers
Mark do you know the Malaya bride always used fresh turmeric to colour their hands is their custom
You should get a Magic Bullet personal blender. If you insist crushing brings out more flavor, you can put everything in the blender, pulse, and then transfer to the mortar. Your bones will thank you when you’re 60.
Lol oh yeahh...I can relate to using it on the ground...much better haha
smlt3 Yes, so much more leverage.
ตำพริกแกงเป็นเยี่นมมากๆเก่งมากๆ😆😆😆😆👍🏾👍🏾
So Nice T shirt. Can you sent it to Denmark is i buy from you shop ?
Christian Christensen Hey Christian, thank you. I'm getting the shirts made now, they will be available soon and I'll let you know - and yes they can ship worldwide.
perfect thank you :)
Can I just blend it?
lol thats a hell of a workout, probably really humid over there as well. your shirt is nearly soaked through with sweat at the end o.o
Fuzzy Greens Yes it is, haha I was soaked.
You need a bigger pounding bowl and next time add salt at the beginning, breaks up the pepper. Other then that, looks good.
Thanks Seu Moua, yah I think that might be my next purchase, a larger mortar. Thanks for the tip about salt.
Love your video. Continue to keep them coming. I am hmong. We're mainly from northern Thailand and Laos. Look at hmong food -Annie vang. She does a good job of presenting hmong food.