Great recipe! Do you know if it's possible to freeze the rice balls, preferably after frying them? It would be nice to make a large batch in advance and get them out of the freezer when required.
Right away, I notice I've never seen the covering the rice balls in the batter before frying...was I not paying attention?? I'm glad to see that now. This looks so good 😍
I need to try this! This looks so flavorful with nice texture and colors. I’m always impressed with the videos you create. Such a joy to watch and learn.
Another amazing recipe. So many options for toppings! I love the idea of chili + lime combination. I just tried shallots for the first time a couple weeks ago--I made a carrot ginger soup in my Vitamix and shallots sauteed in avocado oil was one of the suggested garnishes. Enjoy your weekend!
Hi Hannah! Thank you for watching. I love trying new things too. Shallots are green and can prepared many different way. The Carrot ginger soup sounds fantastic! Have a great weekend!
Haha, you read my mind when u said, "don't be alarmed"- the cured pork sausage- I ll take ur word for it : ) Can u tell me how jinda chili peppers differ from other chili peppers that look similar?
I remember the first time I had these sausages when I was a kid and I thought they were worms! 😂 I've grown to love it! There are a variety of chili peppers used in Thai cooking (spur, birds eye, karen, jinda, the list goes on). Jinda adds great flavor without the crazy heat. It gives you spiciness but not as spicy as the other ones, so you can eat more/ add more to your dishes. Have a great weekend Anna!
@@ThunThunChannel Thank you, Ever so gracious😊for you to explain. So, That's how u wer able to pop so many jinda chilis! I just looked up ur Thai chili jam video, and I noted that u mixed a ratio of 2 dif.chilis; Your work, is as good as it gets. Have urself a well deserved, wonderful wknd also🤗
@@annamin294 Yes, I used guajillo in the chili jam, which aren't spicy at all. Rather they add nice color, flavor, and makes the jam more substantial. Have a great weekend Anna!
No worries. You can actually leave the pork skin out. The sausage does contain pork skin but you can separate it easily and just eat the meat and the dish will taste the same. Boiled pork skin is basically flavorless but adds a bouncy texture to the bite. No worries at all ☺️
@@ThunThunChannel that's the exact texture I'm trying to avoid, lol! Thank you for helping. I always click on your delicious recipes and soothing presentation. Thank you!
Yum means a mixture or salad, Nam is a type of cured pork sausage, Khao means rice, Tod means deep fried. Take care everyone!
Thanks!
Absolutely love kao tod! I can’t find pork skin here so I just add extra som moo and it just the job. Your voice is so calming! Love this!
Great recipe! Do you know if it's possible to freeze the rice balls, preferably after frying them? It would be nice to make a large batch in advance and get them out of the freezer when required.
I tried this dish in Thailand and fell in love with it.
Right away, I notice I've never seen the covering the rice balls in the batter before frying...was I not paying attention?? I'm glad to see that now. This looks so good 😍
Love all your videos!❤ Thank you for sharing 🙏
I was literally looking for a recipe for this dish and you just posted this video! Talk about great timing.Thank you!
That is perfect timing! Thanks so much for checking it out. Have a great weekend!
I need to try this! This looks so flavorful with nice texture and colors. I’m always impressed with the videos you create. Such a joy to watch and learn.
Thank you so much! Definitely a lot of textures in this dish and it's refreshing to eat because of all of the herbs. Have a great weekend!
Thanks for sharing. ❤
Crunchy. Savoury. Umami. What more can we ask for?
Seconds please!!!
Another amazing recipe. So many options for toppings! I love the idea of chili + lime combination. I just tried shallots for the first time a couple weeks ago--I made a carrot ginger soup in my Vitamix and shallots sauteed in avocado oil was one of the suggested garnishes. Enjoy your weekend!
Hi Hannah! Thank you for watching. I love trying new things too. Shallots are green and can prepared many different way. The Carrot ginger soup sounds fantastic! Have a great weekend!
Yummy. I always wanted to make this. I will definitely try your recipe. Thank you for sharing.
No problem, you can adjust the flavors to your liking. The herbs make it so refreshing to eat!
Incredible! Definitely making this dish. Very flavorful.
There are lots of textures, that's what makes it fun to eat. Thank you!
So relaxing to watch. Cant wait to make it.
Hope you enjoy it!
My favorite, I had this for dinner yesterday but with fried tofu
Yummy 😋. It my new favorite now .. I love it now. I like to put the chillies on top n bite into it . 😋. My dinner for tonight 😋
I'm glad you enjoyed. Thank you for trying it 😊
@@ThunThunChannel thank u for a easy way ..
Where are you from?..
Thank you so much for teaching us how to cook thai foods ❤❤❤❤
Do younse4vemrhis warm or cold?
Room temperature is fine
Haha, you read my mind when u said, "don't be alarmed"- the cured pork sausage- I ll take ur word for it : )
Can u tell me how jinda chili peppers differ from other chili peppers that look similar?
I remember the first time I had these sausages when I was a kid and I thought they were worms! 😂 I've grown to love it!
There are a variety of chili peppers used in Thai cooking (spur, birds eye, karen, jinda, the list goes on). Jinda adds great flavor without the crazy heat. It gives you spiciness but not as spicy as the other ones, so you can eat more/ add more to your dishes.
Have a great weekend Anna!
@@ThunThunChannel Thank you, Ever so gracious😊for you to explain.
So, That's how u wer able to pop so many jinda chilis!
I just looked up ur Thai chili jam video, and I noted that u mixed a ratio of 2 dif.chilis;
Your work, is as good as it gets. Have urself a well deserved, wonderful wknd also🤗
@@annamin294 Yes, I used guajillo in the chili jam, which aren't spicy at all. Rather they add nice color, flavor, and makes the jam more substantial. Have a great weekend Anna!
LOL, my palette is too western for pork skin, I'm afraid. Any substitutions?
No worries. You can actually leave the pork skin out. The sausage does contain pork skin but you can separate it easily and just eat the meat and the dish will taste the same. Boiled pork skin is basically flavorless but adds a bouncy texture to the bite. No worries at all ☺️
@@ThunThunChannel that's the exact texture I'm trying to avoid, lol! Thank you for helping. I always click on your delicious recipes and soothing presentation. Thank you!
@@carbine090909 Ah I see, 🤣 thanks so much for watching! Have a great weekend!