Hi, Marion, I am a bid fan of all your recipe. And I am from Chiang Mai, Thailand if u want to do really authentic Hunglay u should marinate your pork with the curry paste overnight. and when u done making them(all fork tender as u would love to eat) let it sit and absorb all the flavor and curry overnight then u have really authentic Hunglay curry PS. I love your show
interesting to note that Andy Ricker who got his recipe from a fellow chef up in Chiang Mai, does NOT marinate the pork in the curry paste. Isn't it great that there are SO many variations to this great dish? I'm not a real believer in 'authentic' as every homecook in every corner of Chiang Mai is gonna do it THEIR way no matter what.
So excited about this video!! I visited Thailand about 10 years ago and fell in love with all the amazing food. Out of all the foods I loved there, this curry was by far my favorite!! Can’t wait to cook it!!
Many thanks for sharing your recipes. If I want to eat other than Filipino foods, I just click any of your recipes and get the ingredients and Olah! Another kind of food to enjoy!
I’ve never tried this curry before and decided to try your recipe. I couldn’t find the pickled garlic So I improvised and my own pickled garlic. The dish turner out perfect 👍. Thank you ❤.
Hello Marion👋🏼 can you please make some South African dishes as well, such as the Cape Malay Curry, Bobotie or even a dessert known as Malva Pudding. I would love to see you make the traditional versions of each of these dishes, followed by the Marion version😊 looking forward to seeing these dishes coming our way. Sending regards all the way from South Africa✨
Hi Marion. Today i recieved your Cookbook. It is wonderful. Full of colorful photos. Smart tips and everything. I am so glad, that i can have it. Thank you so much :)
I love Thai food I love Thai people I love the culture I'm in the process of even learning the Thai language and my bf and I are planning on moving to Thailand Chiang Mai to be exact watching this made me even more excited to start our new journey
Such an underrated dish. To be honest northern thai food is underrated in general (or not even known) in the west I think. Good tip about adding the chili water instead of oil. I would taste it first though as it can be quite bitter depending on your chillies.
That looks divine. In spite of my love of thai, I've never heard of this. I'm getting onto that. Big thanks from the sunny coast Marion, Love your work.
Hi Marion, I randomly bumped into you outside Woolies a while back and all I could blurt out was "Thank you, thank you for everything". Bit bizarre....never mind. Here I am thanking you again. I had a dinner party last night and served the southern crab curry and the northern pork curry for a contrast of styles. Food was great....all you gotta do is follow the recipes and it tastes amazing. So, thanks once again.
I've been meaning to make this dish. I love it. First time I had it was 15 years ago at a Burmese restaurant. Not many restaurants make this around me. So, gotta make it.
Hiya Marion!! Thank You so very much for your Beautiful recipes! I look forward to seeing them all the time. I am always excited to learn a new dish and discover something new about ingredients. 🙏
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
Love Kaeng hang Le!!!!!!!! I used to order it whenever I couls in Issarn. You didn't mentionn that if you want your pork super tender, it's best to add A BIT more water before letting the covered Kaeng cookthe second time.
I think the least known thai curry is เเก้งเทโพ (geng thay poh) i think so not even many thai ppl know about it let alone western people. Its made using fish, pork and shrimp. There used to be a fish called thay poh but now its not available so they use some other fish along with pork belly and shrimp. Its made with coconut milk and curry paste and the most important component is ผักบุ้งขาว/ผักบุ้งไทย ( white water spinach/ thai water spinach) the key is to choose the ones which have a light green almost white stalks as when u boil this it wont go black and make the curry look ugly. Ig u use the greener stalks then when blanching it will go black thus making curry look bad.
i ate this style of curry a few days ago at viand and it was ridiculously delicious. i wanted to try making it myself and the first thought that came to mind was, marion probably has a recipe on her youtube. looks like i was right :D.
Hi Marion. I love your recipes and the way you demonstrate them so beautifully. I don’t eat pork or beef for various reasons. Can I substitute chicken thigh chunks for this Hung Lay curry? Please keep up your great channel.
@@Charlzton Mutton would be impossible to find in Australia but lamb is readily available and would be very nice with this recipe as would goat, rabbit, and chicken thigh or breast in a pinch.
We'll have to try this. My favourite curry when we were in Chiang Mai was Khao Soi. The only place I can get it locally is a great Thai place on smith street called Noi Thai. That's quite funny...
I am cooking this right now thanks to your video, I followed the recipe on your website and used the 8 chilli's and far out mine is HOT, still delicious though but next time I might use half!
Question for you - I have a friend with the trait that makes cilantro/coriander leaf taste like dish soap. What is another green that I could use that would come close. I've thought of Thai Basil, Parsley but no idea if there are others that would be closer to the cilantro? She does love Thai and Indian dishes and uses little meat but occasionally eats it, so this could be one of those times. She grows monster lemon grass. Finding the smaller stalks are difficult but worthwhile.
Hello Marion thank you so much for your wonderful super delicious yummy Recipe and thank you for your beautiful video 💗💗🌺🌹🌹♥️♥️❤️💞💞🥀💐🔴😍😍☺️🌟🌟🌟🌟💓🟢🟢🌼💕💕💕💕🌻😘😍😍😍🥰🥰🥰🟧🟧⭐️⭐️❄️❄️🟥🟥🟥🟨🟨🟣🌷🌷🌷♦️♦️♦️🌸🌹🌹🔵🔵🔵🔵🔵💗💗💗💗🌺🌺🌺♥️♥️❤️❤️❤️♥️♥️♥️♥️♥️
Looks absolutely delicious, but I don’t understand what Hang lay means, and what is distinctly “northern Thai” about it. I’ve made a red curry coconut soup that was sweet and sour, and also a green curry coconut rice dish that was sweet & sour, both had lots of lime juice and 1 tsp & 1/2 sugar, along w/coconut milk which is naturally sweet. Could you please tell me what’s distinctive about this dish?
You can search 🔍 burmese pork curry. You will find Shan people of Myanmar cooking haeng lay pork curry in Maehongson in Thailand.That video described burmese pork curry. Western guy was shooting how cook the Burmese pork curry.
My mum is unable to eat pork, but I really want to cook this for us. Could you use chicken thighs or something else with this? Love your recipes as always :)
@@tanisornworapoj9537 actually, I would suggest beef is too strong compared with other options such as lamb, goat, rabbit, or chicken thigh or breast in a pinch.
I have followed your recipes for sometime now and I can honestly say they are extremely tasty 😋. With this one could I use goat instead of pork? 🤔🍷🚍⚓️🇬🇧
I’m Thai but i don’t know how to cook it 😂 Northern Thai food has a lot of processes and it’s difficult to make each menus. Even in Thailand, Hung Lay curry can be too sweet or too oily in some restaurants.
Potato is good. many local restaurant use it for reduce costs and it goes well. For other vegs such as carrot, green beans, egg plant, cauliflower i think it is ok
Greater galangal, blue ginger, lengkuas in Malay, langkawas in Tagalog (Alpinia galanga). There are 2 species known as lesser galangal, but I use what the Malays call kencur, and what the Tagalogs call dusol (Kaempferia galanga). There is just no substitute for galangal, not even the lesser galangals.
beef is more suitable for this dish because It has a strong flavor and a little bit sweet and sour (depend on the recipe) but if you go for chicken and want the similar texture, use chicken breast
This isn't Thai pork curry. This cooking method and ingredients are absolutely burmese.Burmese sour curry usually use tamarind. Thai never use tamarind extract.
You can find 🔎on U tube burmese pork curry. You will find this isn't Thai pork curry. This pork curry is brought to Thailand by Shan people of Myanmar country.And now Thai people called as their curry.I wish the whole people of globe know that I said.
Hi, Marion, I am a bid fan of all your recipe. And I am from Chiang Mai, Thailand
if u want to do really authentic Hunglay u should marinate your pork with the curry paste overnight.
and when u done making them(all fork tender as u would love to eat) let it sit and absorb all the flavor and curry overnight then u have really authentic Hunglay curry
PS. I love your show
interesting to note that Andy Ricker who got his recipe from a fellow chef up in Chiang Mai, does NOT marinate the pork in the curry paste. Isn't it great that there are SO many variations to this great dish? I'm not a real believer in 'authentic' as every homecook in every corner of Chiang Mai is gonna do it THEIR way no matter what.
Cooking with tumeric wearing white?! Wow, epic level cooking control!
Ask that to Indians 🤣 turmeric goes in everyday.. true skills
Omg. I ordered this when I was in chiang Mai and didn’t know the name of it. Excited to try this recipe.
Oh man!- I love young ginger- it’s soooo nice and I love to eat it almost as a vegetable in some stir fries!🥰🥰
So excited about this video!! I visited Thailand about 10 years ago and fell in love with all the amazing food. Out of all the foods I loved there, this curry was by far my favorite!! Can’t wait to cook it!!
Wow o Wow … that was delicious - flavour, texture … great balance of sweet, sour, salt, spice - so satisfying
Top marks for adding chapters and time cues. Great recipes as always Marion 👏
Massaman curry has to be one of my favourites- I’m cooking it tomorrow with my support worker - we’re going to try it
Many thanks for sharing your recipes. If I want to eat other than Filipino foods, I just click any of your recipes and get the ingredients and Olah! Another kind of food to enjoy!
Hi Marion! This looks so good. My favorite food now is Goong ob woonsen. Can you cook it as well? I also love Filipino food.
I’ve never tried this curry before and decided to try your recipe. I couldn’t find the pickled garlic So I improvised and my own pickled garlic. The dish turner out perfect 👍. Thank you ❤.
Wow!!!! I use a recipe by a Thai chef from Chiang Mai and it’s more or less the same thing. So impressed! 💃🏻
Hello Marion👋🏼 can you please make some South African dishes as well, such as the Cape Malay Curry, Bobotie or even a dessert known as Malva Pudding. I would love to see you make the traditional versions of each of these dishes, followed by the Marion version😊 looking forward to seeing these dishes coming our way. Sending regards all the way from South Africa✨
Hi Marion. Today i recieved your Cookbook. It is wonderful. Full of colorful photos. Smart tips and everything. I am so glad, that i can have it. Thank you so much :)
Oh my God this looks so luscious and delicious or this is not one to pass up this is one to make and put on your table yum yum thank you Marion
Why am I watching this at 12 midnight :( now I'm hungry hahaha
I've been making spaghetti with kimchi and pork for years. It never dawned on me to make it into a carbonara. Fantastic idea. Thank you.
I love how versatile you have become!! Saw you sampling the brutally hot noodles . This was great fun to watch!
I love Thai food I love Thai people I love the culture I'm in the process of even learning the Thai language and my bf and I are planning on moving to Thailand Chiang Mai to be exact watching this made me even more excited to start our new journey
Such an underrated dish. To be honest northern thai food is underrated in general (or not even known) in the west I think.
Good tip about adding the chili water instead of oil. I would taste it first though as it can be quite bitter depending on your chillies.
That looks divine. In spite of my love of thai, I've never heard of this. I'm getting onto that. Big thanks from the sunny coast Marion, Love your work.
Hi Marion, I randomly bumped into you outside Woolies a while back and all I could blurt out was "Thank you, thank you for everything". Bit bizarre....never mind. Here I am thanking you again. I had a dinner party last night and served the southern crab curry and the northern pork curry for a contrast of styles. Food was great....all you gotta do is follow the recipes and it tastes amazing. So, thanks once again.
I've been meaning to make this dish. I love it. First time I had it was 15 years ago at a Burmese restaurant. Not many restaurants make this around me. So, gotta make it.
I love the way you enjoy your own cooking. Terrific!
Looks so good. A must try recipe. Thanks for sharing this Maam.
Thank you for this new recipe. I will have to get a few of these ingredients from specialty stores.
Hi Marion, I love your recipes. I’ve followed a few dishes but this Chiang Mai Hung Lay Pork Curry I have got to try this weekend!
Very nice presentation... Thanks for sharing....🤩🤩🤩
thanks a lot marion for your awesome fascinating recipes, we've always learned best recipes from you.god bless ya
Hiya Marion!! Thank You so very much for your Beautiful recipes! I look forward to seeing them all the time. I am always excited to learn a new dish and discover something new about ingredients. 🙏
This is my favorite dish to order at Soi 2, our favorite Thai place.
I think this needs trying out for sure it’s different to others and looks amazing!
This looks lovely and will definitely give a try later this week. Thanks for sharing.
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way.
Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
Love Kaeng hang Le!!!!!!!! I used to order it whenever I couls in Issarn. You didn't mentionn that if you want your pork super tender, it's best to add A BIT more water before letting the covered Kaeng cookthe second time.
Really nice looking recipe, thanks Marion 😋
I think the least known thai curry is เเก้งเทโพ (geng thay poh) i think so not even many thai ppl know about it let alone western people. Its made using fish, pork and shrimp. There used to be a fish called thay poh but now its not available so they use some other fish along with pork belly and shrimp. Its made with coconut milk and curry paste and the most important component is ผักบุ้งขาว/ผักบุ้งไทย ( white water spinach/ thai water spinach) the key is to choose the ones which have a light green almost white stalks as when u boil this it wont go black and make the curry look ugly. Ig u use the greener stalks then when blanching it will go black thus making curry look bad.
i ate this style of curry a few days ago at viand and it was ridiculously delicious. i wanted to try making it myself and the first thought that came to mind was, marion probably has a recipe on her youtube. looks like i was right :D.
I'm Thai Aust from Chiang Mai! ขอบคุณครับ!
I am obsessed with your channel
Hi Marion. I love your recipes and the way you demonstrate them so beautifully. I don’t eat pork or beef for various reasons. Can I substitute chicken thigh chunks for this Hung Lay curry? Please keep up your great channel.
Try sheep. 🙂
In Thailand I don't think they use other meat rather than pork. But I'm pretty sure you can subtitute it for variety of meat in Thai dishes.
In think chicken breast is more like pork or beef
(This curry goes well with pork or beef, or use potato if you dont eat meat)
Chicken thighs would probably realistically be the closest thing in texture and taste. You could also try mutton or lamb for variety
@@Charlzton Mutton would be impossible to find in Australia but lamb is readily available and would be very nice with this recipe as would goat, rabbit, and chicken thigh or breast in a pinch.
We'll have to try this. My favourite curry when we were in Chiang Mai was Khao Soi. The only place I can get it locally is a great Thai place on smith street called Noi Thai. That's quite funny...
i am so hungry and binge watching your videos!
Iam from thailand and i love it.
I am cooking this right now thanks to your video, I followed the recipe on your website and used the 8 chilli's and far out mine is HOT, still delicious though but next time I might use half!
Question for you - I have a friend with the trait that makes cilantro/coriander leaf taste like dish soap. What is another green that I could use that would come close. I've thought of Thai Basil, Parsley but no idea if there are others that would be closer to the cilantro? She does love Thai and Indian dishes and uses little meat but occasionally eats it, so this could be one of those times. She grows monster lemon grass. Finding the smaller stalks are difficult but worthwhile.
I love this style of video by you
Hi Marion 😍 i like all your videos. Thank you.
Hello Marion thank you so much for your wonderful super delicious yummy Recipe and thank you for your beautiful video 💗💗🌺🌹🌹♥️♥️❤️💞💞🥀💐🔴😍😍☺️🌟🌟🌟🌟💓🟢🟢🌼💕💕💕💕🌻😘😍😍😍🥰🥰🥰🟧🟧⭐️⭐️❄️❄️🟥🟥🟥🟨🟨🟣🌷🌷🌷♦️♦️♦️🌸🌹🌹🔵🔵🔵🔵🔵💗💗💗💗🌺🌺🌺♥️♥️❤️❤️❤️♥️♥️♥️♥️♥️
I will try this out and tag you. Thanks for sharing.
Love your videos. Your hair looks so pretty in a pony tail!
One of secret thai curry, a few people know about this thing.
an intense sweet and sour meat curry. some recipe prefer pineapple instead of tamarind.
Looks absolutely delicious, but I don’t understand what Hang lay means, and what is distinctly “northern Thai” about it. I’ve made a red curry coconut soup that was sweet and sour, and also a green curry coconut rice dish that was sweet & sour, both had lots of lime juice and 1 tsp & 1/2 sugar, along w/coconut milk which is naturally sweet.
Could you please tell me what’s distinctive about this dish?
Looks like my favourite Burmese pork curry that my mum in law makes, interesting.
This is absolutely burmese food. This curry cooking got from Shan people of Myanmar who live in Maehongson in Thailand.
You can search 🔍 burmese pork curry.
You will find Shan people of Myanmar cooking haeng lay pork curry in Maehongson in Thailand.That video described burmese pork curry. Western guy was shooting how cook the Burmese pork curry.
Fantastic food🔝
Thanks for sharing
Girl its 7 am why you cooking curry at this time
Jk I love you
Can you please let us know exactly what dried chilis you use? There are so many!
You know you shop around or cooking at the kitchen with your mom a lot when you can easily recognise galangal at a glance
Love your videos ❤️
i was wondering if the jarred galangal i can get on the asian market would be a better sub to the dried, thank you marion!!
Love tamarind and palm sugar.
Looks yummy, we can add potatos in this dish :)
This is one thai dish i can honestly say i never had.
You should do an Ethiopian curry next or some rhelm in Africa that do Currys..
This looks so bomb btw!
Hey Marion, just watch a video about Korean Corn Fries. Since you love deep frying I think you should try it out on your channel 😊
czcams.com/video/s5esDr9UgZo/video.html
My mum is unable to eat pork, but I really want to cook this for us. Could you use chicken thighs or something else with this?
Love your recipes as always :)
Chicken is ok but beef is more suitable for this kind of curry. It has a strong flavor and a little bit sweet and sour depend on the recipe
@@tanisornworapoj9537 actually, I would suggest beef is too strong compared with other options such as lamb, goat, rabbit, or chicken thigh or breast in a pinch.
Dying to know where I can find that oil dispenser...
Love me some Curry
Is there a sub for the pickled garlic? Not sure if that's available in my grocery.
I wonder how long it takes to cook the pork once you put the lid on??
I have followed your recipes for sometime now and I can honestly say they are extremely tasty 😋. With this one could I use goat instead of pork? 🤔🍷🚍⚓️🇬🇧
Hey! Are there any Laos dishes you like to make?
Can I used ginger instead of galangal?
are these the Thai birds eyes chillies used.
I’m Thai but i don’t know how to cook it 😂 Northern Thai food has a lot of processes and it’s difficult to make each menus. Even in Thailand, Hung Lay curry can be too sweet or too oily in some restaurants.
What can I substitute the shrimp paste with? I'm allergic to shrimp
if i cant make this currypaste, what kind of curry paste i could buy for this in asian store
Divine 😋
Shrimp paste sure is quite Wiffy 💨
What kind of vegetable goes well with this curry ? green bean ? egg plant ? can I add potatoes in it? TY !
Potato is good. many local restaurant use it for reduce costs and it goes well. For other vegs such as carrot, green beans, egg plant, cauliflower i think it is ok
I’m wondering: Is this in anyway related to vindaloo? I’m getting those vibes.
Huh, interesting. It's almost like a Thai take on an adobo 🤔
Which of the 2 galagangs are you using the lesser.?
Greater galangal, blue ginger, lengkuas in Malay, langkawas in Tagalog (Alpinia galanga). There are 2 species known as lesser galangal, but I use what the Malays call kencur, and what the Tagalogs call dusol (Kaempferia galanga). There is just no substitute for galangal, not even the lesser galangals.
That’s really looks like what my grand mom cooked
If I’m replacing the pork,wold I go for beef or chicken?
I never tasted pork so 🤷🏻♀️ I don’t know…
beef is more suitable for this dish because It has a strong flavor and a little bit sweet and sour (depend on the recipe) but if you go for chicken and want the similar texture, use chicken breast
Title I think wrong a little wrote?
Le meilleur curry du nord de la Thailande à Chiang Mai c est Aroon (Rai) Restaurant
This isn't Thai pork curry.
This cooking method and ingredients are absolutely burmese.Burmese sour curry usually use tamarind.
Thai never use tamarind extract.
You can find 🔎on U tube burmese pork curry.
You will find this isn't Thai pork curry.
This pork curry is brought to Thailand by
Shan people of Myanmar country.And now Thai people called as their curry.I wish the whole people of globe know that I said.
This woman use sugar instead of seasoning powder.
Burmese curry use seasoning powder in all curry.
@@ngwelayninithan8796 So please give me your recipe, i m a fan of curry, and i look for the northern curry pork
🔎🔎🔎
Found a video where you don’t bruise lemongrass with the back of knife instead with a pestle lol
Hung Lay??? Who'd you get the recipe from? Nadia G?? 🤣
Why blend when you can pound? ;)
🙏🌺 Šbāy dī ☂️🌅🦘
🥰😋❤👍❤🙏
🥰💚🥰💚
First
Is she expecting baby #3? I'm not shaming her I promise. I have no room to judge anyone for gaining a little weight. I've gained a few pounds myself.
Does anyone still eating pigs?
It's yummy!
Yes 👍🏾, it’s yummy 😋