HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Just re-watched this episode again. I am just curious if you can substitute cilantro stems instead of the roots. Can't find any roots here in Pennsylvania. Also can I use chicken instead of pork? Hopefully you'll have the time to answer my inquiries. Thanks and power on!
Hi Ms Pailin! I’ve just purchased your cook book on Amazon. I was looking for satay and other grill recipes but couldn’t find there. Are you planning to make a second book? I can’t wait to purchase more .
I'm thai and i always send your channel to all my foreign who wish to learn how to cook thai food. I have to recommend everyone. Pai is one of the authentic thai way of cooking.
Moo Ping alone contributed a lot to my weight gain during my study in Thailand. lol. It's so delicious and easy to eat on-the-go along with sticky rice balls.
I know you uploaded this video years ago but I just had this for the first time last week and we loved it. Since you're my go-to Thai chef, I immediately tried your recipe. It came amazing! Thanks.
I made this recipe and it was delicious. I used pork shoulder and pan-fried the skewers. Pan-frying works totally fine. The meat was very flavourful and tender. No need for a sauce. This recipe is an absolute keeper.
I made the BBQ pork skewers for dinner tonight and my husband who’s a picky eater ate 8 skewers with sticky rice (had to coax him to try the sticky rice-first time he’s ever eaten sticky rice and he asked for more! I learned to make sticky rice off your other video btw. After dinner, he said, “That (steamer basket pot) was a good purchase!” 😊 So happy you decided to share your knowledge of Thai dishes, Thank you so much...btw he loves your mango ice cream recipe and I even tried it using bananas & another time with strawberries topped with whipped cream for him.
Made it for today bbq and this was the star of the night. I also made the Nam Jim Jeaw to go with it. Both were so delicious. Pork was super tender and moist. Thank you for all of your recipes and can't wait to try out more. Lots of love from Australia
Best moo ping recipe on the internet. Best Thai cooking tutorials as well. Plus she is cute too, with a charming presence on camera. I'm a fan. Good luck on the new cooking show series! You're going to be a star.
I just got back from Thailand and im running through your channel drooling and wishing i could just hit the streets and eat all the good stuff. Pa thong ko, fried bananas, coconut pancakes, moo ping... But most of all, i miss the soup!
Hello I just got back from Bangkok today in fact just 30 minutes ago and wanted to find a great recipe for this great street food which I get every time I am in Bangkok along with great street pad thai.. every time I eat this I think why are my resturants in Los Angeles only offering Chicken ( Gai ) the pork is mouth watering and addicitive.. but nobody believes me that this is as must have stick food .. so in short I am using your guide to making this but will still use a charcoal grill to get the same flavors that you smell on the side streets of Bangkok .. I am so happy to see your posting and I am sure it will be great... p.s sometimes I get this dipping sauce that's brownish in color and has a little vinegar taste to it..
Lets start with this, despite the fact that she is gorgeous. Despite the fact that she is talented and has an adorable voice; she just sounds so confident and so intelligent. The way she explains it, it's clear and its informative. She's very good at getting across what she's trying to teach. You ma'am have my respect.
I just got back from a trip to Bangkok, and I absolutely loved those street vendors and the chicken on the stick. I'm guessing it was flavored the same....sticky sweet and salty goodness.
Great Video! Thanks for the short and long versions. And thanks for the detail of the why. That makes the difference in the texture as well as the favor.
I love LOVE your videos and your cooking. I've learned so much through your videos and have tried many of your tutorials. They are amazingly tasteful. Keep up the amazing work.
Hi Adam here and thanks- and I believe so, but if you want to ask her that one directly rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
Pai! OMG Thank you so much.. This (chicken version) is my favourite-every day food when I was stay in Bangkok, but I didn't know the name of that food. When I came back to my country, I have no clue to make it because I didn't know what should I type in youtube/google for having the recipe. I tried your recipe this afternoon and I'm very enjoying every bites. Thank you! What an authentic recipe. ;)
Thank you for your recipe, I'm going to make and BBQ Muu Bing for my Thai wife at the weekend. I lived in Thailand for many years un in the Isaan region and miss the taste and aroma of Muu Bing cooking in the morning. We now live in England and haven't had this for 3 or 4 years. I'll report back on the results.
Vancouver? Wow, I have always wanted to go there but now I'm really impressed. It's a great food town from what I hear. Beautiful too. It is on my bucket list
First time i had mo ping my hands started shaking because it was so good. I can eat this every morning for months at a time. All i want is to know how to make this.
This is my favorite appetizer from Khaosan, a Thai street food restaurant more or less down the street from us. I'm in Rhode Island and we have a large Southeast Asian population. This restaurant is actually in a town with a majority population of Azorean, Mozambique, and Cape Verde Portuguese speakers. Moo Ping costs $8 for four skewers so it's a splurge for us when we order from them. Much as I love them (one of the services who takes phone orders knows me and my husband by name and always asks how I'm doing) I'd love to be able to make this myself. I hope it tastes the same. It seems like it should. I don't know if I can get pork collar butt. I've never seen it. Maybe the huge Asian market in Providence has it. They have an amazing butcher counter and seafood counter but it's really overwhelming because it's absolutely huge. You kind of have to choose what section to concentrate on. I'm very ADHD so that's hard for me.
i learned something on this video about the starch,:-) im a filipino and we have pork bbq on stick also,me and my husband have a recipe that one of the vendors in our city gave to me and we add some twist to it and still thats with a promise not to share it and not to use it to compete with them in selling,haha,by the way ours is with a sauce you can brush after its cooked so you think the starch will still help?nice video and surely we will try this recipe..
I pan-fried moo ping this evening. Worked very well. With regard to broiling Pai answered to same question on her website: "I would try putting them under the broiler on high, and flipping them after they are browned. They would take about the same time as the grill.". Gai ping: don't know if she uses same marinade.
I made these yesterday for some friends and they were incredible. I only managed to marinade for 4 hours and they were still brilliant, will go overnight next time. Thanks for the great recipe!
that's just what i am looking for! as you just said on the video, it's definitely and ultimately the thai street food. it's everywhere in thailand and it really tasted good. i will try this recipe soon! thank you so much.
I was wondering what is the paste that some street vendors put on this? I know the one guy I always got them from had a yellow container. Not sure if it was more of the marinade or something else. Thanks!! Love the videos
I just prepared the marinade... The instant i tasted it, it took me right back to phuket for like a split second. I have a request, as so far, from all the recipes i tried on the web, yours turn out to be the ones closest to what i tasted in thailand. I have not been able to find a proper recipe for khao moo daeng. Sadly not even in your video library. Would you do me the favor and either point out the video to me if you already have on, or show us how to make proper moo daeng, please. I so miss moo daeng moo krob and that exceptional sauce served with it. And the finished seasoning pakets just dont turn out right. Lots of love and thank you from Germany!
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?
I'm going to try to make these for my boyfriend! He grew up in Thailand and cannot find this in the states. I was also wondering how you connected your lapel mic to your camera while you cooked. I'm starting a channel soon :)
Thanks Pailin. great foods, you make me drools. Not sure i drools because the foods or looking at you :). You can also sub merge the bamboo sticks to water to prevent burnings.
I'm so jealous of your neighbors because they probably smell all that deliciousness coming from your place- I would ask for some Thai cooking lessons bahaha xoxo
Healthy boy has two types of dark soy sauce: dark and dark sweet. Which do you use for this recipe? Do you use dark or dark sweet generally in your cooking? Thanks for the videos.
Thai black soy sauce, not the sweet one. In the meantime (since your comment is 6 years old) Pailin made a video about soy sauces, in which she explains the differences between the sauces.
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
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
Love your channel Pai! I have made many of your recipes for friends (both Thai and American) and everyone has raved about them. I was wonder on the moo ping what is the longest I can marinade the pork? Is overnight optimal? Can I marinade it for 48 or even 72 hours? Would love to have this prepped way in advance for weekend cookouts is possible. Keep up the amazing work!
Ok, I see your point now. You want to marinate the pork for a long time out of convenience. So, I think that we agree that from a seasoning perspective a long soak wouldn't be much of an issue. But what will happen top the meat's texture? Will the meat become mushy (because of denaturing meat fibers) after a long soak in Pailin's marinade? That's not so easy to answer. The marinade doesn't seem to contain the usual tenderizing agents like acids (e.g. vinegar, wine, yoghurt), alkalines (e.g. baking soda, egg white) or certain enzymes (e.g. fruits like papaya, kiwi). Based on that you would expect that a long soak won't be harmful. However, I'm not sure about the effect of coconut milk. Although coconut milk doesn't contain lactic acid like for example yoghurt does, I hesitate to deduce that coconut milk doesn't tenderize. My hesitation is caused by some websites that seem to indicate that coconut milk does tenderize. None of them explains why, though. So, are they confusing coconut milk with dairy or are they right about coconut milk's tenderizing qualities? I really don't know. Apart from this all, there is something else you certainly should take into account when you consider a long soak: food safety. Be careful!
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
How much gram of pork?
Just re-watched this episode again. I am just curious if you can substitute cilantro stems instead of the roots. Can't find any roots here in Pennsylvania. Also can I use chicken instead of pork? Hopefully you'll have the time to answer my inquiries. Thanks and power on!
Hi Ms Pailin! I’ve just purchased your cook book on Amazon. I was looking for satay and other grill recipes but couldn’t find there. Are you planning to make a second book? I can’t wait to purchase more .
Do we really have to use Balck so sauce
Can I use a skillet pan instead of bbq grill?
I'm thai and i always send your channel to all my foreign who wish to learn how to cook thai food. I have to recommend everyone. Pai is one of the authentic thai way of cooking.
Moo Ping alone contributed a lot to my weight gain during my study in Thailand. lol. It's so delicious and easy to eat on-the-go along with sticky rice balls.
I know you uploaded this video years ago but I just had this for the first time last week and we loved it. Since you're my go-to Thai chef, I immediately tried your recipe. It came amazing! Thanks.
I made this recipe and it was delicious. I used pork shoulder and pan-fried the skewers. Pan-frying works totally fine. The meat was very flavourful and tender. No need for a sauce. This recipe is an absolute keeper.
I made the BBQ pork skewers for dinner tonight and my husband who’s a picky eater ate 8 skewers with sticky rice (had to coax him to try the sticky rice-first time he’s ever eaten sticky rice and he asked for more! I learned to make sticky rice off your other video btw. After dinner, he said, “That (steamer basket pot) was a good purchase!” 😊 So happy you decided to share your knowledge of Thai dishes, Thank you so much...btw he loves your mango ice cream recipe and I even tried it using bananas & another time with strawberries topped with whipped cream for him.
YAY!!! :)
Made it for today bbq and this was the star of the night. I also made the Nam Jim Jeaw to go with it. Both were so delicious. Pork was super tender and moist. Thank you for all of your recipes and can't wait to try out more. Lots of love from Australia
+Linh Nguyen Glad you liked them!
+Pailin's Kitchen Thank you for your reply. It was so fast hehe
Best moo ping recipe on the internet. Best Thai cooking tutorials as well. Plus she is cute too, with a charming presence on camera. I'm a fan. Good luck on the new cooking show series! You're going to be a star.
I just got back from Thailand and im running through your channel drooling and wishing i could just hit the streets and eat all the good stuff. Pa thong ko, fried bananas, coconut pancakes, moo ping... But most of all, i miss the soup!
Thank you ! Love the tip about using foil to prevent burning of the skewers
Yes yes yes a million yessus this is the one thing that got me hooked in Thailand!!!
I remember these pork skewers in the streetfood of bangkok. Those were the best!
Hello I just got back from Bangkok today in fact just 30 minutes ago and wanted to find a great recipe for this great street food which I get every time I am in Bangkok along with great street pad thai.. every time I eat this I think why are my resturants in Los Angeles only offering Chicken ( Gai ) the pork is mouth watering and addicitive.. but nobody believes me that this is as must have stick food .. so in short I am using your guide to making this but will still use a charcoal grill to get the same flavors that you smell on the side streets of Bangkok .. I am so happy to see your posting and I am sure it will be great... p.s sometimes I get this dipping sauce that's brownish in color and has a little vinegar taste to it..
Excellent. Taste so good like the street food of Thailand. Thank you for sharing.
Good job...explanations are clear and easy to understand
Your recipe is super tasty and real thai flavor. Not like the other videos. It's always worth the effort to try your recipe.
Lets start with this, despite the fact that she is gorgeous. Despite the fact that she is talented and has an adorable voice; she just sounds so confident and so intelligent. The way she explains it, it's clear and its informative. She's very good at getting across what she's trying to teach. You ma'am have my respect.
Tj Kearney she is very professional and gorgeous
Tj Kearney o
@@AhnayDiary Don't even try fixing her xd
I like the way she talk and explain and described to all the ingredients she's been using . Love it!
First of all, I’m Thai and I’ve been craving this everyday
I just got back from a trip to Bangkok, and I absolutely loved those street vendors and the chicken on the stick. I'm guessing it was flavored the same....sticky sweet and salty goodness.
Great Video! Thanks for the short and long versions. And thanks for the detail of the why. That makes the difference in the texture as well as the favor.
Glad you like it!
Pailin i learned to do lemonjuice with the skewers my mother told me that the meat comes easily from the skewers when you eat great video thank you .
I love LOVE your videos and your cooking. I've learned so much through your videos and have tried many of your tutorials. They are amazingly tasteful. Keep up the amazing work.
That looks really good! I have never seen salantro route before could I use the stems instead?
Hi Adam here and thanks- and I believe so, but if you want to ask her that one directly rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
roots have a slightly different flavor, but stems are close enough
Yes, you can use cilantro stems instead, but you'll need more of them since the taste of the stems is weaker than the roots.
Pai! OMG Thank you so much.. This (chicken version) is my favourite-every day food when I was stay in Bangkok, but I didn't know the name of that food. When I came back to my country, I have no clue to make it because I didn't know what should I type in youtube/google for having the recipe.
I tried your recipe this afternoon and I'm very enjoying every bites. Thank you! What an authentic recipe. ;)
hi what is the difference of the black soy sauce and normal soy sauce? and did you use coconut milk that can buy in the grocery? the can?
Love ❤️ almost all of your recipes ...thank you for sharing as always and happy new year 2020 to you
Thank you for your recipe, I'm going to make and BBQ Muu Bing for my Thai wife at the weekend. I lived in Thailand for many years un in the Isaan region and miss the taste and aroma of Muu Bing cooking in the morning. We now live in England and haven't had this for 3 or 4 years. I'll report back on the results.
What happened?
@F S Good but not as good as the Mrs would make. Sticky rice was a disaster!
Great recipe, Great channel. You must be in Thailand, the city behind you was beautiful and clean!
Actually, that would be Vancouver. Just got back from Bangkok. Erm, it's beautiful but maybe not too clean, lol
Vancouver? Wow, I have always wanted to go there but now I'm really impressed. It's a great food town from what I hear. Beautiful too. It is on my bucket list
I came for the recipe and subscribed because of your Weber Q grill! I love it!
Stop telling me I have to try this!! I am weak and cannot resist. Coat on, off to supermarket :)
what is the substitute for coriander steams or root? in my country we dont have cilantro
Yummy! Looks Awesome 😊
i like the new "mini" videos u have been doing lately. They are like little movie teasers! hehe
I like them better too!
First time i had mo ping my hands started shaking because it was so good. I can eat this every morning for months at a time. All i want is to know how to make this.
This is my favorite appetizer from Khaosan, a Thai street food restaurant more or less down the street from us. I'm in Rhode Island and we have a large Southeast Asian population. This restaurant is actually in a town with a majority population of Azorean, Mozambique, and Cape Verde Portuguese speakers. Moo Ping costs $8 for four skewers so it's a splurge for us when we order from them. Much as I love them (one of the services who takes phone orders knows me and my husband by name and always asks how I'm doing) I'd love to be able to make this myself. I hope it tastes the same. It seems like it should. I don't know if I can get pork collar butt. I've never seen it. Maybe the huge Asian market in Providence has it. They have an amazing butcher counter and seafood counter but it's really overwhelming because it's absolutely huge. You kind of have to choose what section to concentrate on. I'm very ADHD so that's hard for me.
i learned something on this video about the starch,:-) im a filipino and we have pork bbq on stick also,me and my husband have a recipe that one of the vendors in our city gave to me and we add some twist to it and still thats with a promise not to share it and not to use it to compete with them in selling,haha,by the way ours is with a sauce you can brush after its cooked so you think the starch will still help?nice video and surely we will try this recipe..
do the marinade is same for Gai ping too?
You deserve at least 120,000 subscribers
Wow watching in 2019, she has 900,00 subs
is this the same marinade for the grilled chicken skewers also?
would it be possible to pan fry? or broil in oven?
I pan-fried moo ping this evening. Worked very well. With regard to broiling Pai answered to same question on her website: "I would try putting them under the broiler on high, and flipping them after they are browned. They would take about the same time as the grill.". Gai ping: don't know if she uses same marinade.
Hello. can I just use regular brown sugar?
Hi Mark! If you mean as a sub for palm sugar yes light brown sugar is a great sub :) Cheers! Adam
I made these yesterday for some friends and they were incredible. I only managed to marinade for 4 hours and they were still brilliant, will go overnight next time.
Thanks for the great recipe!
I'm drooling, will try to make this one day 😋😋
Hi Khun Pailin! Thanks for sharing the recipe. I've always wondered how moo ping is made so delicious. Now I can make it for my friends and family :)
Lovely.
Super fave! Mooping! Thank you :) will make this at home.
Absolute love all your videos
awwwwww man, so good, only missing a litre of beer chang and an icebucket in that picture.
Thanks 👍
that's just what i am looking for! as you just said on the video, it's definitely and ultimately the thai street food. it's everywhere in thailand and it really tasted good. i will try this recipe soon! thank you so much.
I know what I am making this weekend! Looks great! Thanks Pai:-)
Aroi-aroi!
😋😋😋
👍👍👍
I was wondering what is the paste that some street vendors put on this? I know the one guy I always got them from had a yellow container. Not sure if it was more of the marinade or something else. Thanks!! Love the videos
That looks great. A definite must-try ;)
I just prepared the marinade... The instant i tasted it, it took me right back to phuket for like a split second.
I have a request, as so far, from all the recipes i tried on the web, yours turn out to be the ones closest to what i tasted in thailand. I have not been able to find a proper recipe for khao moo daeng. Sadly not even in your video library. Would you do me the favor and either point out the video to me if you already have on, or show us how to make proper moo daeng, please. I so miss moo daeng moo krob and that exceptional sauce served with it. And the finished seasoning pakets just dont turn out right.
Lots of love and thank you from Germany!
Can i use this marinade on kai??
yummy would this marinade including cornstarch be good with Chicken or beef?
Very nice presentation. Thank you.
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?
I'm going to try to make these for my boyfriend! He grew up in Thailand and cannot find this in the states.
I was also wondering how you connected your lapel mic to your camera while you cooked. I'm starting a channel soon :)
Sorry for the delay in getting back to you - but yes she uses the lab mic here kit.co/hotthaikitchen/filming-gear-i-use Cheers! Adam
😱OMG!! Looks so yummy!!
You are the best cooking and every Beautiful to Thank you so much
120 pcs of stick eating when at thailand..😂😂😂 everybody looking at me
lol nyummy right
i buy 10 stick every i meet the moopig seller
Dr. Now might help you.
Thanks Pailin. great foods, you make me drools. Not sure i drools because the foods or looking at you :). You can also sub merge the bamboo sticks to water to prevent burnings.
One of my favourite....streetfood.
What can i substitute with fish sauce? feels wrong without fish sauce for a thai dish hehe
That' s looks very delicious with the simple seasoning. But please I would like to know which brand of soy sauce did you used. Thanks
Healthy Boy Brand Mushroom Soy Sauce :)
PailinsKitchen
Thanks, now I will get the sauce this weekend.
I'm so jealous of your neighbors because they probably smell all that deliciousness coming from your place- I would ask for some Thai cooking lessons bahaha xoxo
If you don't have a BBQ grill, can you use a grill pan over the stove method?
Can you replace coconut milk with fresh milk?
I can’t find cilantro root at any of my Asian grocers 🥴 Is there a substitute?
You can use cilantro stems (without the leaves) instead. Make sure to use a bit more as the taste of the stems is weaker than the roots.
Can i cook this on grill pan?
Hi Adam here and yep! :)
I couldn't walk past these in Thailand and this recipe is spot on. The only problem is how to stop eating them.
Hi
Will pork shoulder works as well ? It's quite fatty as well.
If we don't grill it, can we stir fried them?
I pan-fried the moo ping skewers today and it worked very well.
Can you use ketchup manis if no black soy available?
Thank for the nice recipe. I like really when you taste.
Great recipe, thanks.
can you freeze these after the corn starch process?
please tell me where i can buy the ready made poo ping seasoning packages
Try here hot-thai-kitchen.com/locate-a-thai-grocer/
Is there a dipping sauce that goes with the skewers
You got a video in luk chop? I can't even find them in Bangkok anymore.. such a pity..
Healthy boy has two types of dark soy sauce: dark and dark sweet. Which do you use for this recipe?
Do you use dark or dark sweet generally in your cooking?
Thanks for the videos.
Thai black soy sauce, not the sweet one. In the meantime (since your comment is 6 years old) Pailin made a video about soy sauces, in which she explains the differences between the sauces.
This is one of my fav while in bangkok!!
Thanks I always what to do this!
if I don't have palm sugar.. could I use sugar instead?? what is the different krup??
yes you can use panela or dark brown sugar
What brand of soy sauce do you use? I find all soy sauce taste TOTALLY different. Thanks love your videos
Healthy Boy Brand Mushroom Soy Sauce :)
I will use your recipe to make pork ribs with add lemon grass...a vietnamese dish with a thai touch ! It should be nice
Hi can i use mince pork collar instead?
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
where can I find cilantro roots?
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
Im going to prepare this dish for 30pax how much ingredients do i need?
Do you have a jeow recipe that can go with this dish?
where do you get cilantro root?
hot-thai-kitchen.com/locate-a-thai-grocer/
It was really tasty!
Love your channel Pai! I have made many of your recipes for friends (both Thai and American) and everyone has raved about them. I was wonder on the moo ping what is the longest I can marinade the pork? Is overnight optimal? Can I marinade it for 48 or even 72 hours? Would love to have this prepped way in advance for weekend cookouts is possible. Keep up the amazing work!
According to Cook's Illustrated: "Because marinades don't penetrate deeply, a lengthy soak is pointless".
@@FS-dv1zi moo ping is not cut thick. My question Pai is really about the meat becoming too soft or mushy.
Ok, I see your point now. You want to marinate the pork for a long time out of convenience. So, I think that we agree that from a seasoning perspective a long soak wouldn't be much of an issue. But what will happen top the meat's texture? Will the meat become mushy (because of denaturing meat fibers) after a long soak in Pailin's marinade? That's not so easy to answer. The marinade doesn't seem to contain the usual tenderizing agents like acids (e.g. vinegar, wine, yoghurt), alkalines (e.g. baking soda, egg white) or certain enzymes (e.g. fruits like papaya, kiwi). Based on that you would expect that a long soak won't be harmful. However, I'm not sure about the effect of coconut milk. Although coconut milk doesn't contain lactic acid like for example yoghurt does, I hesitate to deduce that coconut milk doesn't tenderize. My hesitation is caused by some websites that seem to indicate that coconut milk does tenderize. None of them explains why, though. So, are they confusing coconut milk with dairy or are they right about coconut milk's tenderizing qualities? I really don't know.
Apart from this all, there is something else you certainly should take into account when you consider a long soak: food safety. Be careful!
Any substitute for palm sugar?
i saw one vendor basting the pork skewers with coconut milk as he barbecued it. Is that still moo ping, or a different recipe?
That's Moo Satay. Check her video.
1.5lb pork collar can make how many moo ping on the video skewers size?
you earned yourself a sub! really good recipes!
HELLO Mam if I cannot find palm sugar can I used brown sugar?
Thank you :)
yes