Write For Us

Northern-Thai Laab is Different Than What You’re Used To | Passport Kitchen | Epicurious

E-Commerce Solutions SEO Solutions Marketing Solutions
97 Views

  • Thanks! Share it with your friends!

    You disliked this video. Thanks for the feedback!

ava
Published
Chef Hong Thaimee originally hails from Chang Mai in the north of Thailand. Today she joins Epicurious for our next edition of Passport Kitchen, demonstrating a Laab and sticky rice recipe prepared in a fashion not often seen in North American Thai restaurants.

Producer/Director: Mel Ibarra
Director of Photography: Kevin Dynia
Editor: Micah Phillips
Talent: Hong Thaimee
Sr. Culinary Director: Kelly Janke
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Asnia Akhtar
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell

--
0:00 Laab, not Larb!
0:19 Part 1 - Preparing The Laab Chili Seasoning
2:04 Part 2 - Making The Sticky Rice
3:44 Part 3 - Mincing The Pork
4:42 Part 4 - Preparing The Aromatics
5:26 Part 5 - Cooking The Laab
6:44 Part 6 - How To Eat Laab

Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub

ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Category
Food
Tags
best thai dishes, best thai recipes, eating thai food
Sign in or sign up to post comments.
Be the first to comment