Скачать с ютуб Tam Kung Sod 🌶 Giant Pork Rind | Yainang в хорошем качестве

Tam Kung Sod 🌶 Giant Pork Rind | Yainang

Boil the pork skin for 30 minutes Sun dry for 3 hours (I put it in the fridge.) Fry at a low temperature for 20 minutes I had my very crispy pork rind with Tam Kung Sod. Sooo delicious! Link to english comments: https://ginpaithairang.com/en/c/yCx6c... #yainangdenmark https://ginpaithairang.com 0:00:21 Welcome to Gin Pai Thai Rang! 0:00:24 Hi, everyone. 0:00:25 Today, we'll have Tam Kung Sod with cooked shrimp. 0:00:29 This is my favorite dish. 0:00:30 I've got some giant pork rinds here. 0:00:36 I boiled the skin before sun-drying and frying it. 0:00:40 Let's enjoy the food! 0:00:43 See how crispy it is. 0:00:51 This is how I store white popinac seeds. 0:00:53 If you can't eat it all at once or have too much, 0:00:55 store it in the fridge like this. 0:00:57 It'll last longer, like a week or two. 0:01:01 But change the water frequently. 0:01:05 Let's dig in! 0:01:28 I haven't done a mukbang in a long time. 0:01:36 Or eaten spicy in a while. 0:01:54 Small pork rind is not my type. 0:02:12 When I was visiting Thailand, it was so hot. 0:02:15 I'm already old, so I got a lot of melasma. 0:03:14 Spicy! 0:03:17 So spicy! 0:04:11 Vietnamese rice noodles as always. 0:04:19 They're longer and stickier than Thai noodles. 0:05:40 You hear that crispy sound? 0:06:00 This one isn't spicy. 0:06:02 Sweet pepper. 0:06:40 I should focus on one thing at a time. 0:07:50 Wow, the shrimp. 0:07:56 I can't get fresh shrimp in Denmark. 0:07:59 They aren't fresh. 0:08:03 I mean, they don't sell fresh ones. 0:08:28 I'm having so much fun. 0:08:40 I like rice noodles. 0:10:28 I can't pick it up. 0:10:51 It's the best! 0:11:33 Amazing! 0:11:36 I can't speak properly right now. 0:11:39 Delicious! 0:11:41 My pork rinds are super crispy! 0:12:14 It goes well with Som Tam. 0:12:56 Yummy!