How to make Jab Yeub-របៀបធ្វើចាប់យឹប
ฝัง
- เผยแพร่เมื่อ 27 ก.พ. 2018
- Our videos are about food making, recipes, bakery and sauces. I'd like to share to the world about Khmer or Thai or other stuff about food or recipe we experienced or studied.
- บันเทิง
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អរគុណខ្លាំងណាស់ដែលបង្ហាញចំណេដឹង
Wow, it's amazing. I'd love to try one day. Thanks, lady.
Go for it!
It looks so pretty! I would love to try it one day! 👌👌👌
How pretty and delicious looking.
I love that dessert.
That looks really yummy. I want to make it one day! 👌👌
Wonderful deserts of Jab Yerba,thank you so much.
truly nice info
J’aime 🥰 votre recette merci 🙏 🙏🙏c’est très bons 😋😋👍👍👍
I feel you were happy with the video if I don't misunderstand. Sorry that I can't read your language. I think it's French, isn't it?
Wow so good💪💪💪💪💪💪💪💪💪💪
Thong yip (Thai: ทองหยิบ, pronounced [tʰɔ̄ːŋ jìp]), also known as "pinched gold egg yolks" in English, is one of the nine auspicious traditional Thai desserts. It is usually made for important occasions and ceremonies such as weddings, ordinations, and housewarmings.[1] Thong yip, like many other egg-based sweets, was introduced by Japanese-Portuguese Maria Guyomar de Pinha in the reign of Somdet Phra Narai Maharat during the Ayutthaya Kingdom.[2] Its origin is the Portuguese sweet called trouxas das caldas.[3]
Please go google ok this is thai dessert
Hu Lok khmer traditionl
Thanks for sharing
Thanks
So good
Good
Wow very nice
Loy
បងដាក់ស៊ុតទាបានអត់
ពងទាក្រហម បានតើ មិនយកស៊ុតសទេណា។ តែរសជាតិរាងចាញ់ពងមាន់ហើយបង។
បងចុះទឹកស្ករដែលសល់ធ្វើយា់់ងមិច
សម្រាប់ទឹកស្ករដែលនៅសល់ហ្នឹង យើងអាចរក្សាទុកប្រើប្រាស់លើកក្រោយៗទៀតបាន។ ហើយអ្នកខ្លះគេ យកវាទៅប្រើផ្សំជាមួយគ្រឿងផ្សំផ្សេងទៀតដែលត្រូវការទឹកស្ករហ្នឹង។
Hi
ប្រាប់ធ្វេីផ្លែមេ្ទសផងបង
ក្នុងពងទានិងមានដាក់អ្វីចូលទៅអត់
សួស្តីបង ខ្មាសសួរបន្តិច ហេតុអ្វីពេលដាក់ពងមាន់ ចូលទៅវារលាយអព្ចាឹងបង បងធ្វើម៉េចបានចាក់បានស្អាត ជួយពន្យល់ផង អរគុណ
មុនចាក់ពងមាន់ បងបិទភ្លើងសិន ទុកអោយខ្លាញ់ឈប់ពពុះ ហើយចាំបងដាក់ពងចូល។ ញ៉ុមនិយាយក្នុងវីឌីហើយបង បងសាកស្តាប់ពីវិធីធ្វើម្តងទៀតមើ បង។
អូនសុំលេខបង 1បានអត់បង
ខ្វះអនាម័យបន្តិច
អរគូណបងស្រី ស្អាត
បងទឹកស្ករយើងដាំប្រហែលប៉ុន្មាននាទីទេីបអាចដាក់ស៊ុតបាន?
ទុកវាអោយនៅសីតុណ្ហភាពក្តៅអ៊ុន បាត់ពពុះ ទើបដាក់ស៊ុតចូល។ រួចហើយចាំបន្ថែមភ្លើងតាមក្រោយទៀតពេលដាក់ស៊ុតរួច ហើយមើលឃើញសភាពរបស់ស៊ុតមិនបែកចេញពីគ្នា។
ពេលចាក់ពងមាន់ចូល បិទភ្លើងមែន?
ចាសបង។ យើងបិទភ្លើងសិន
អូនទុកប៉ុន្មាននាទីនៅក្នុងឆ្នាំងទឹកស្ករបានស្រង់ចេញ?
ចាសបង រក្សាទុកវារហូតដល់ឆ្អិនពងហ្នឹង អាចថាខ្ទង 1 ឬ 2 នាទីអីហ្នឹងឯងបង។
បងអត់ដាក់ស្លឹកតើយបានអត់
អត់ដាក់ក៍បានដែរ
ប្រើពងទាបានអត់
បានតើ។ គឺអាចធ្វើតាមដែលយើងចូលចិត្ត គ្រាន់តែថាពងមាន់តូច ងាយចាប់ធ្វើជាងបន្តិចតែប៉ុណ្ណោះ។
អូនចូលចិតមើលវីដេអូរបស់បង
បងបើអត់មានស្លឹកតយ ហើយ យកពងទាមកធ្វើបានអត់?
មិនប្រើស្លឹកតើយក៍បានដែរហើយចំណែកពងវិញអាចប្រើពងទាក៍បានពងមាន់ក៍បានដែរ។
ចាសអូនអត់ស្លឹកក៍បាន ហើយធ្វើជាមួយពងទាក៍បានដែរតែវាមិនសូវឈ្ងុយដូចពងមាន់ណាអូន។
ស្លឹកអីគេដាក់ក្នុងស្ករបង
Ghv Gggg ស្លឹកតើយបង
បងបើយើងចង់ដាក់ខ្ទិដូងបានអត់
ចុះបើពងទា ធ្វើបានអត់បង
បងមិនដឹងដែរ ព្រោះបងមិនដែលសាកល្បងធ្វើដែរ។ តែបើគិតមើលទៅគួរតែអាចធ្វើកើត។
LIFETODAY In ចា❤️
ម៉េចបានពេលខ្ញុំធ្វើពងនឹងឡើងដូចពងទាចៀន
បានទុកទឹកស្ករហ្នឹងអោយនឹងគ្មានពពុះហើយឬនៅ?
N
យកសមកូរបានអត់មីង
បានតើប្អូន មិនអីទេ។
ពេលចាក់ពងទាចូរត្រូវបិតភ្លើងសិនមែនបង
ចាស ត្រូវហើយបង រួចហើយចាំបើកវិញ តែក្នុងកំដៅតិចៗបំផុត
ស្រងចេងទុកចោលមានដាកទឹកទេ?
មិនទេបង។ មិនដាក់ទឹកទេ គ្រាន់តែទុកអោយស្រស់ទឹកស្ករ
Not copy from Thai Khmer dessert to if’s you don’t know don’t say
Soooo... Marie guimar de pinha, the lady who brought this dessert to the Siamese royal courts was PORTUGUESE AND JAPANESE. This dessert comes from a European egg dessert. At the end of the day, what matters is the tradition lives on so people all over the world can learn about South East Asian culture, history and food.
Wilson San you are on her TH-cam channel now if you don’t like her video should leave. Don’t need to leave a comment that is unpleasant.
ทองหยิบ (โปรตุเกส: trouxas das Caldas, โตรชัชดัชกัลดัช) เป็นขนมโปรตุเกสที่เผยแพร่ในประเทศไทยในสมัยกรุงศรีอยุธยาโดยท้าวทองกีบม้า[1] จนเป็นที่แพร่หลายมาจนถึงปัจจุบัน ทำจากไข่แดงตีให้จนฟู ก่อนนำไปหยอดลงในน้ำเชื่อมเดือดเพื่อทำให้สุก เมื่อสุกแล้วจึงนำมาจับจีบ ใส่ถ้วยตะไล[2]
Thong yip (Thai: ทองหยิบ, pronounced [tʰɔ̄ːŋ jìp]), also known as "pinched gold egg yolks" in English, is one of the nine auspicious traditional Thai desserts. It is usually made for important occasions and ceremonies such as weddings, ordinations, and housewarmings.[1] Thong yip, like many other egg-based sweets, was introduced by Japanese-Portuguese Maria Guyomar de Pinha in the reign of Somdet Phra Narai Maharat during the Ayutthaya Kingdom.[2] Its origin is the Portuguese sweet called trouxas das caldas.[3]
What do you know more !! Go google ok haha
ទុកទឹកស្ករអោយត្រជាក់ហើយបានចាក់មែនបង
ចាស ត្រូវហើយ។ទុក វាអោយត្រជាក់សិនណា ចាំចាក់ចូល
បេីទឹកស្ករត្រជាក់ហេីយវាឆ្អិនដែរអីបង
ពេលដាក់រួចហើយ ទើបបើកភើ្លងទៅវិញ ប៉ុន្តែបើកតិចបំផុតណា
Thai recipe SHame ON CAMBODIA.
If you don’t know don’t say
C est un dessert typiquement khmer c est dommage que vous ne connaissez pas avant de dire des conneries
Thong yip (Thai: ทองหยิบ, pronounced [tʰɔ̄ːŋ jìp]), also known as "pinched gold egg yolks" in English, is one of the nine auspicious traditional Thai desserts. It is usually made for important occasions and ceremonies such as weddings, ordinations, and housewarmings.[1] Thong yip, like many other egg-based sweets, was introduced by Japanese-Portuguese Maria Guyomar de Pinha in the reign of Somdet Phra Narai Maharat during the Ayutthaya Kingdom.[2] Its origin is the Portuguese sweet called trouxas das caldas.[3]
Are you seriously.... aren't these desserts from the Portuguese and you stole it from them? How come when thai ppl steal things from other countries is ok... but when someone has similar things to thai they call other thief huh? Shame on you!!
Bonjour à tous
Pour moi aucune d'importance khmère ou thaï, j'ai quitté le Cambodge ça fait 43 ans, je vis en France, nous sommes asiatiques , il n'y a qu'à voir les réflecxions des européens vers nous les asiatiques, il dit de nous tous des asiatiques, sans faire la différence thai-khmer- Vietnam- chinois..., Vivons nous tous en paix ensemble à la place de chercher toujours des histoires, les uns , les autres, merci d'arrêter chercher des histoires qui ne vaut pas la peine, vivons nous en paix , c'est beaucoup mieux, que de chercher des histoires.
មើលអត់យល់ ត្រង់ ពងក្រហម
បងអូនចង់រៀនផ្វើនំបងមានបង្រៀនអត់បង
វីឌីអូនេះ គឺជាការបង្រៀនហើយណា។ បងមិនបានទទួលបង្រៀនសិស្សទេ ព្រោះបងរៀនពីសាលាធ្វើនំចប់មកក៏ធ្វើការក្នុងអូតែល។ ចឹងវីឌីអូទាំងនេះជាការចែករំលែកហើយ គ្មានចំណុចលាក់បាំងទេ។ អូនឆ្ងល់អីអាចសួរបាន បើបងចេះបងនឹងបង្ហាញតទៀត។
បងតេីដាក់ម្សៅអីដែបង
ចុះពងសយកធ្វើឣ្វីទៅបង
មិនប្រើជាមួយទេ ចឹងអូនចៀនញ៉ាំបាយទៅ។
តុំកហង
អត់ចេះចាប់
Copy Thai
Fuck you white you say like that
U know that it not khmer copy thai but Thai copy our dessert
Soooo... Marie guimar de pinha, the lady who brought this dessert to the Siamese royal courts was PORTUGUESE AND JAPANESE. This dessert comes from a European egg dessert. At the end of the day, what matters is the tradition lives on so people all over the world can learn about South East Asian culture, history and food.
Dash Kun fucking you. You don’t know it’s Khmer Dessert. You don’t know history of our country. Many things that Thai copy from Khmer but they show like all that are mind. So it makes stupid foreigner like you don’t know
Dash kun it does not matter where the dessert originated from! You should better keep your negative comment to yourself. And enjoy her video.
👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎🐚
Thanks
ក៏ឥ