Thai Turnip Cake Stir Fry Recipe (Kanom Pakkaad) ขนมผักกาด – Hot Thai Kitchen

Thai Turnip Cake Stir Fry Recipe (Kanom Pakkaad) ขนมผักกาด – Hot Thai Kitchen


Sawaddee Ka! welcome to Hot Thai Kitchen
so last week I showed you how to make a popular dim sum dish lo bak go or turnip
cakes today I want to show you how Thai people actually eat turnip cakes we make
them too but we don’t eat it in the same way that you might eat it at dim sum we
turn it into basically a stir fry and we call it “kanom pakkaad,” so the name of
this dish is a little bit misleading because “kanom” means either snack or
dessert, neither of which this thing is and “pakkaad” means lettuce, but it’s
actually short for “hua pakkaad” which then means daikon radish, however nobody
in real life calls daikon radish “hua pakkaad,” everybody calls it “hua chai tao” so
it’s just really weird, like when I first became aware of this dish when I was
little, it is completely not what I thought it was based on the name
so it’s kind of an interesting fact there but anyway let’s just all accept
that and I’ll show you it’s super easy once you know how to make the lo bak go which
I’ll link to that video right here the rest is such a breeze let’s get
started so I’ve got some lo bak go here and now if you saw my previous video and
wondered how my lo bak go went from being a circle to this shape it’s because this
is a separate one that I made and it’s chilled and I like to start with it
chilled because it’s easy to cut okay so I’m gonna just cut this into about an
inch cube each piece should be maybe one or two bites and yeah if it’s not cold
and it can be really soft and difficult to maneuver so I think about this is a
good size and this recipe is great for those of you who are used to eating a
lo bak go the Cantonese way and you want to do something different with it okay
so that’s that let me introduce you to the few other ingredients that we need
so for this you’re gonna need some garlic chives so I probably have too
much here for each serving and I like to make this one
serving at a time and it’s super fast you can make a few servings really
quickly and I want to cut this into about two inch pieces I like to remove
the bottom because it’s a little tougher and then just pieces like that I’m gonna
add this to my bean sprouts bowl here and if you’re looking at this and go oh
bean sprouts and garlic chives that looks like vegetables that go into
Pad Thai, and hey what do you know this dish is often sold at vendors that sell
Pad Thai as well so a lot of times you see you know it’ll say Pad Thai and Kanom Pakkaad together in one place because they share a lot of similar ingredients
okay so those are all the only vegetables that you need and then apart
from that you will need an egg which again overlaps with pad thai and
you’re gonna need a little bit of sauce and the sauce is really simple I’ve got
some soy sauce here and to this I’m gonna add some sweet soy sauce so sweet
soy sauce is basically think of it like molasses mixed with soy sauce very sweet
syrupy and thick you can use the Indonesian ABC kecap manis instead
this is the Thai one and they both work fine I have tried it and you just
need a little bit there you go and here’s a trick I oiled my spoon so that it
all slides out beautifully so you don’t lose half your sauce to the spoon and
I’m gonna give this a stir a little bit and this just helps when you go to cook
it otherwise the the thick soy sauce will just kind of stick to the glass
bowl and it won’t come out when you go to pour it that’s it believe it or not
that is all you need to make Kanom Pakkaad all right let’s get cooking S o you
want to start out with either a nonstick pan so a nonstick skillet is totally
fine or a wok that is well seasoned because these kanom pakkaad
stick to things that are not nonstick add a little bit of oil and then I’m gonna start by searing heat’s probably a little high
you don’t want it’s too hot because you want to give these things time to brown
and heat up because these are cold also so that’s another thing if you’re
starting with cold lo bak go you want to make sure the heat is relatively low so
it has time to brown and to heat up all the way through before they burn okay
and this stove does not do low heat very well it’s super powerful so nice and
brown like that that one might be a little too brown but you know you get
the idea now if you have the patience you can sit there and brown all four
sides you know what that is good enough for me most of these are brown goes very quick so pay attention here your egg right in
the middle okay and then you’re gonna break the yolk and then I’m gonna bring
some of these pieces on top of the eggs so that it gets mingled with the eggs it’s another reason why you want a nonstick pan because then the egg will
stick you let it set for about halfway and then you toss it around so that
you’re basically scrambling the eggs into the lo bak go. Woohoo! Can turn the
heat a little higher now and then the vegetables go in and the sauce goes in
and I like to put it on the vegetables because the vegetables are the things
that don’t have any flavor at this point and then you just toss, toss, toss, toss
until the sauce is completely dry and I don’t like to overcook the vegetables
too much because I like the bean sprouts to still be nice and crispy but if you
like bean sprouts a little softer you can take longer.
And that’s it! it’s done, it’s done, done, done. And I know that’s like… what?? so
fast?! But that’s it! it’s street food, it’s fast food, and it’s
delicious. Look at this! and this is sort of like unseen Thailand
kind of thing cuz I think a lot of people they go to Thailand and they’re
looking for pad thai and sometimes that vendor that you’re buying from might
also have this on the menu but you didn’t know! but now you know if you see
a pad thai vendor and they’ve got weird cubes cooking alongside the noodles now
you know what that is okay so this is rich and salty and a little bit sweet so
what you need to go with it is something tart and spicy so a lot of people will
make a dipping sauce that’s quite vinegary what I actually like to do is
serve this with sriracha which is really its heart and vinegary and spicy and I
think it goes perfectly together you could do if you find that this is a
little too hot you could mix this with a little bit of sweet chili sauce and thin
it out a little bit that way as well or if you buy a Thai sriracha that tends to
be milder and a little sweeter that works really well too so and I just go
like this oh yeah and that is all I need personally you can add a little roasted
chili flakes if you want just the heat extra heat without the extra sauce if
you want you can serve it with a lik extra lime on the side for some tartness
and this is something that I don’t think people who do in Thailand but I think it
works quite well if you like peanuts put some roasted peanuts on there it adds a
little extra crunch and it’s also something people put on pad thai so
that’s an option for you just putting it out there but for me this is all I need this guy right here oh and it’s nice and soft get some egg mmm there’s no
nothing else that smells quite like this oh I love love love the flavor of the
beans sprouts and the garlic chives and the lo bak go together and the texture
too, the lo bak go is soft and almost creamy and then you’ve got the crunchiness from
the vegetables and the flavor – you’ve got salty umami and then you got that
tart chilli sauce to go with it I mean it’s just an incredible incredible
addition it doesn’t really look like much and it’s really simple I have to
caveat this with with this though when you are in Thailand and you buy this
dish from a street vendor the turnip cakes are not gonna be luxurious turnip
cake with dry scallops and all those things that I put in, a lot of times
it’ll be plain like some people don’t put anything in it it’s just the turnips,
but some people might just put a little bit of shiitake mushrooms some dried
shrimp but definitely not the scallops and maybe the Chinese sausage depending
on the place but if you want to pimp it out like me make sure you
check out my recipe I’ll make sure Il link it up here and also in the
description below so the recipe as always will be on HotThaiKitchen.com
when you make it send me a photo on Facebook Twitter or Instagram I’d love
to see what you make and if you want to join us on patreon so you get extra
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we’d love to have you join us and if you haven’t subscribed to the show make sure
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you get a notification when it goes in the video thank you as always for
watching and I will see you next time for your next delicious Thai meal.

54 thoughts on “Thai Turnip Cake Stir Fry Recipe (Kanom Pakkaad) ขนมผักกาด – Hot Thai Kitchen

  1. Mmmmmmmmm… i love stir fried turnip cakes. That taste so crispy and delicious turnip cakes. Great recipe. See u next time.

  2. This​ is​ my​ mom​ favourite.​ But​ now​ it's not​ easy​ to​ find​ it​ in​ Thailand.​ Thanks​ Pai​ & Adam.

  3. omg dipping the measuring spoon in oil before putting thick saucy ingredients in it is a total game changing tip! I love it! I still haven't made the turnip cakes from the first video despite having obtained all of the ingredients because I threw my back out and I've been in pain all week. It sucks getting old! lol

  4. Wow, so in Thai daikon is hua chai tao and in Malaysia, the (localised) Chinese name for this dish is chai tao kueh – kueh being originally a Malay word for (guess what) "snack or dessert" ie kannom in Thai! When I was a poor student, I was given a quick & cheap version of this using just glutinous rice flour with boiling hot water, quickly mix to form a thick batter, toss it into hot oil to set up into chunks then add the eggs, bean sprouts, chives or spring onions, garlic, soya sauce and chilli paste if you want the spiciness throughout the dish.

  5. Pai! Some restaurants stir fry this with XO sauce for extra umami!! 🤤🤤🤤 I hope u give it a go!!

  6. Oh yes, I love that one! Didn't eat it for a while tho, I guess I know what I'll be after on my next dinner outside 😀

  7. I DIDN'T CATCH THE NAME OF THE DISH SO HOW DO YOU SAY IT SO THAT I CAN EXPERIENCE IT? IT LOOKS SO DELICIOUS. IF I CAN EAT IT I CAN MAKE IT.

  8. I think this is quite hard to find in Thailand, many pad thai vendors also sells hoy tod (fried oyster) but no longer provide this. Kanom Pakkard is my favourite dish, but I've never had luxurious lo bak go like Pai's.

    เดี๋ยวนี้หารับประทานยากมากครับ ส่วนใหญ่ร้านผัดไทยขายหอยทอด แต่ไม่ขายหรือเลิกขายขนมผักกาดไป อาจเป็นเพราะขั้นตอนซับซ้อน และเด็กๆไม่นิยม แล้วก็ไม่เคยกินขนมผักกาดแบบที่ใส่หอยเชลล์ด้วยครับ ถ้าแบบผัดๆ นี่แป้งกับไชเท้าอย่างเดียวเลย แต่ถ้าเป็นตามร้านติ่มซำจะมีกุนเชียง กุ้งแห้ง เห็ดหอม อะไรประมาณนี้ครับ

  9. แต่เดี๋ยวนี้ส่วนใหญ่ผัดไทจะขายควบกับหอยทอดมากกว่า ไม่ค่อยเห็นขายกับขนมผักกาดแล้วนะครับ

  10. Pretty yummy. I'd try to figure out how to add some Zucchini. I'd make it more difficult to get the all the ingredients done together.

  11. I bought your cookbook and I love it, exactly what I was looking for in terms of learning Thai recipes. I appreciate all the excellent instruction in using the tools and ingredients to construct dishes. You have given the what/where/why and how of Thai cuisine!!! TY

  12. this is my favourite dish! I can't watch this video as soon as i got noticed because it was middle of the night. it would be torture to watch this but cannot eat the dish.

  13. oh, kanom in thai is loanword from mon language, meaning cooked starch or cook dough. so the name is actually makesense. this is also the reason we call white noodles "kanom"chin.

  14. Dang … that's delish! And, yes, love turnip cakes and have had and definitely love (and would also recommend too) your suggested "pimped" version. Great job showing us the way. Thanks again!

  15. In Vietnamese cuisine, we called this dish: banh bot chien. Though it’s altered a bit, we add taro, egg and soy sauce.

  16. aaaah the best way to eat loh bak go! btw, this version actually appears in dim sum restaurants… at least in Malaysia. however usually it's cut into inch size cubes instead of bigger pieces like this.

  17. Omg! I just realized that my language’s word for candy/snack is Thai! I mean I always knew A LOT of the words my race use is Thai words because we don’t have a full vocabulary but never knew kanom was one too. Lol I’m Hmong so we adapted a lot of our language and food from Thai language and food. Haha

  18. I think I started to recall something after seeing this. I think my grandma used to make such kind of stir fry but using old bread instead of turnip cake.
    Now I'm hungry.

  19. Actually, stir fried loh bak kuo is a variant in malaysian dim sum and its my favourite… im 58 years old and fried lor bak kuo is my childhood comfort food, so it is at least 45 years old…

  20. The most exciting thing about watching your videos is the little tips and tricks you share with your witty jokes!! 😁😁

  21. Back in Penang, this would be Kueh Kak. The difference being it would be fried with chillie garlic or chillie belachan sauce plus a splash of lard in frying. Otherwise, looks wise, one might not be able to tell them apart.

  22. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

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