Скачать или смотреть How to make Lao Pickled Cabbage - Som Pak Galum

🌟 Welcome to our kitchen, fam! In today's culinary adventure, we're delving into the heart of Lao cuisine with the traditional dish of Som Pak Galam Sai Hoo Moo, featuring pickled cabbage and pig ears. 🌟

Join us as we guide you step-by-step through the art of crafting this savory delicacy:

1️⃣ Prepping the Pig Ears: Learn the essential techniques for cleaning and cooking pig ears to perfection. Follow along as we tenderize and slice them into delectable pieces.

2️⃣ Preparing the Cabbage: Discover the secrets to preparing fresh cabbage for fermentation, including the crucial steps of wilting and rinsing to achieve the ideal texture.

3️⃣ Mixing the Ingredients: Watch as we expertly combine cooked sticky rice, pork ears, and a blend of seasonings to create the flavorful base for our Som Pak.

4️⃣ Fermentation Process: Follow our tips for fermenting the mixture in a large bucket, ensuring it reaches the perfect balance of sourness and crunchiness over 2-3 days.

5️⃣ Serving Suggestions: Explore different ways to enjoy Som Pak, from pairing it with fiery bird's eye chili peppers to incorporating it into your favorite dishes.

👩‍🍳 Whether you're a seasoned chef or a curious foodie, this tutorial is sure to inspire your culinary creativity. So, grab your apron and let's get cooking!

👇 Don't forget to drop a comment sharing your favorite way to savor Som Pak, and suggest what dish you'd like to see us whip up next! 🍽️

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ABOUT SAENG
Saeng Douangdara is a professional chef and cooking instructor that advocates and raises awareness for Lao food through food videos and cooking classes. He is Lao American and was born in a refugee camp in Thailand. He lives in Los Angeles.