Larb: Steak Tartare, Sticky Rice & fresh Danish vegetables | Yainang

Steak tartare is a dish usually eaten raw. This time I use it to make Larb, a dish I eat once or twice a year, but I'm cooking it today because I have the ingredients to make it.

I also have a Danish vegetable that Thai people living abroad probably haven't tried yet, so I'll be talking about it in the video.

Link to english comments:
https://ginpaithairang.com/en/c/15XFh...

#yainangdenmark
https://ginpaithairang.com

0:00:06
Here I have steak tartare.

0:00:10
It's 150 grams.

0:00:13
It costs 100 baht.

0:00:17
The Danes usually eat it raw.

0:00:21
Cow bile.

0:00:22
This is cow bile.

0:00:24
I got it from a friend.

0:00:27
It's really bitter.

0:00:28
Don't add too much.

0:00:30
That's enough.

0:00:34
Seasoning powder.

0:00:36
Fish sauce.

0:00:41
MSG.

0:00:47
Ground chili and toasted rice powder.

0:00:50
First the rice powder.

0:00:54
This is ground chili.

0:00:56
Add as much as you like.

0:01:02
And now start mixing.

0:01:05
I'll add a bit of salt.

0:01:08
Around one tablespoon.

0:01:10
That's one tablespoon.

0:01:15
Why? Because in my hometown...

0:01:17
May I?

0:01:19
In my hometown, when we make Larb or something like this, we use more salt than fish sauce.

0:01:26
When you're done mixing, add veggies.

0:01:31
I have culantro...

0:01:36
Shallots.

0:01:38
Chili.

0:01:39
Kaffir lime leaves.

0:01:41
And fresh spring onions.

0:01:46
Add them all.

0:01:47
Just a few veggies.

0:01:51
My sticky rice is done.

0:01:53
That noise.

0:01:55
Welcome to Gin Pai Thai Rang!

0:01:57
Hello, everybody!

0:01:59
Hola! Namaste! Ni hao!

0:02:02
Today's menu is something quite nostalgic.

0:02:08
I rarely eat it.

0:02:09
Because I'm old.

0:02:11
And thank you so much for your comments and concerns about my cholesterol.

0:02:18
And your concerns about my health.

0:02:20
If I eat something one day, I don't eat it again the next day.

0:02:27
If I eat a lot today, I eat less tomorrow.

0:02:35
Many seem to think that I eat this much everyday.

0:02:39
But I don't!

0:02:40
When I want to eat something...

0:02:42
I always eat it alone.

0:02:45
But it's just to create content. It's for your enjoyment.

0:02:48
It'd be weird if I only show a small portion.

0:02:51
Still, I sincerely thank you for your concerns.

0:02:53
I really appreciate your comments.

0:02:56
I'm going on a strict diet on January.

0:03:03
I want to take it seriously.

0:03:06
I'm planning to lose around 5 to 10 kilograms.

0:03:09
So let's see if I can do it or not!

0:03:12
Please, encourage me.

0:03:14
I made it in a rice cooker.

0:03:16
It has a steaming function.

0:03:17
It's hot.

0:03:19
It's super hot.

0:03:22
I also have veggies.

0:03:24
Let me introduce them.

0:03:27
I'll tell you what are they first.

0:03:29
Wait a second!

0:03:31
I have an important vegetable to show.

0:03:34
I've just discovered that this vegetable goes well with Larb and Koi.
[T/N: Both are Thai salads.]

0:03:41
This is called 'fennikel' in Danish, or fennel in English.

0:03:48
The leaves kinda smell like dill.
[Like star anise.]

0:03:55
But it's not really like dill.

0:03:57
It's more like licorice.

0:04:00
[CC: Usually added in Om.]

0:04:01
The Danes usually add it on salads.

0:04:05
What was it?

0:04:07
With salmon. And then you bake it.

0:04:11
It goes well with fish.

0:04:12
It used to be together like this.

0:04:14
The taste is quite sweet.

0:04:19
I'll peel it.

0:04:23
You peel it and eat this part.

0:04:25
I should cut this part off.

0:04:28
All right! iPhone.

0:04:30
Let's eat!

0:04:50
It's really good with pasley.

0:04:58
My iPhone is huge.

0:05:04
The top part of the fennel is great.

0:05:11
This is the top. It's great.

0:05:55
With the soup.

0:06:23
Small radish are better than big ones.

0:06:27
It's crunchier.

0:07:53
I suggest fennel and parsley.

0:07:57
They're the best.

0:08:26
Foreigners probably wonder what I'm eating.

0:08:30
Danes also eat it raw.

0:08:32
It's called steak tartare.

0:08:59
You can't skip this when eating Larb.

0:09:03
This one.

0:09:05
You need it because it's so great with Larb.

0:09:08
If you live abroad, don't forget to try.

0:09:10
If you can't find Thai veggies.

0:09:12
Back then, it was hard to find Thai veggies here.

0:09:15
So I used this vegetable instead.

0:09:47
I don't know how to describe its taste.

0:09:49
It's not like scallions.

0:09:50
It's like...

0:09:52
It has a specific smell.

0:10:00
A specific smell that goes well with Larb.

0:10:04
I don't know which Thai vegetable should I compare it to.

0:10:17
This has a strong smell.

0:10:35
It's my favorite.

0:10:38
My friend used to recommend it.

0:10:40
I thought it was coriander.

0:10:43
So I ended up buying it by mistake.

0:10:46
And of course I had to eat it.

0:10:49
And it ended up being great with Larb.

0:10:51
Or the Nam Tok that we wanted to eat on that day.

0:11:00
I was lucky.

0:11:09
I tried this one because I thought that it was dill.

0:11:12
Because the lea...