Me and my family are visiting Thailand from Australia for the first time in a few days time. Ive saved this market and if I see that sausage lady I'm definitely trying it!
The rice powder is toasted and ground. In the past, Taiwanese mothers who didn't produce enough milk and not rich enough to hire a wet nurse would feed their children a paste made from the rice powder.
Your aesthetic filming just lifts up my spirit. Thank you so much for your hard work on research, dedication on filming so many footages, and creativity on shining the light on vintage authentic Thai street foods.❤❤🙏🙏🇹🇭🇹🇭
going to singapore soon, and from what i remember last time, they have a version of patongo as well called butterfly friters or buns usualy sold by people also selling soy milk or by vendors near by
Yep that sounds right. And yeah, sold with soy milk would make sense for the southern Chinese influence...but for me, these have to be sold with fermented sour milk like on every street in the morning in Beijing
So well researched and presented! I really like how you summarize things (dishes, products, etc) either at the end of the video, or in a pinned comment
Thank you! We're trying to get better at it- definitely made it more of a priority in our more recent videos to give a better summary/description of the food, but if anything you see in any video that you're curious about, feel free to ask.
Actually, Thai-style donuts aren’t Pathongko in my aspect, these would be called Thai-style Chinese donuts. Thai-style donuts for me would be “Khanom wong” and also there are Thai-Style American donuts as well which I couldn’t explain them. All I know is that they are topped with granulated sugar.
20:36 The "Pa Tong Go" is actually another Chinese snack. It must be called as "Il Cha Kuay" which means "Oil fried snack" as Il is oil, Cha is fried and Kuay is snack. This snack has its history back to ancient time. There was an honest general who served the Emperor that made some noble officer envied and want to get rid of him. So the officer made fault report that this general had plan to dethrone the emperor to the emperor. At first the emperor still trusted in his general but for many times the officer kept present the same fault report. The trust became weak and the emperor executed the honest general. The people who respected the general were sad but can't take revenge to the corrupt officer. So they made a pair of dough sticks, represented the corrupt officer and wife, then fried in boiled oil to eat.
So the story in Thailand is that Teochew bakers would sell 白糖糕 as well as 油条 from their boats. They'd shout out "Baitanggao!" and Thai customers associated that name with anything that they sold, and the most popular was the youtiao. So eventually, the vendors just focused on selling youtiao, but Thai customers kept calling it baitanggao (or...patongko)
Sai-krok Pa-naem is hard to find. In my childhood, the only place we could find it was the train station in Phichai District, which is in Uttaradit, the closest province to the north of my hometown in Sukhothai. I could only have it once a year when I took the train to Nakornsawan. It's been a long time since I last ate it. It is therefore a very special snack to me. Actually, that Saikrok at Pichai train staion was sold without the Pa-naem, but it was so good already by itself.
This has me shook. In my heart, I am a part-time Bangkokian. This is my market, my area, my village. Seeing Neua Tun I got emotional, at Roong Reung seeing "our table"... this is rough. Miss you, Krung Thep; miss you, talat nang loeng. Thanks, OTR, and Gary, too, I guess...?
I eat "sai krok pla naem" Since I am a kid. Never know it that hard to find!!!!! Since my mom teach school around their and my school also. So I think it normal and "sai krok pla naem" has every where . haha
Impressed the well researched= high quality production , have seen and get used to the food demonstration , still mount watering due to watching this vid!!
My husband and I follow several youtubers focusing on Thailand and SE Asia, but OTR and Bangkok Pat stand out head and shoulders above others when it comes to elucidating the Deep History and Demographics of this area. Thanx!
Hi Adam, have you ever thought about writing a book on a history of Thai culinary from your podcasts? It'd be a great contribution to Thai food and information for Thais and foreigners.
That’s a long way off- but I would love one day to get deep into writing about the migration patterns and spread of ingredients throughout SE Asia. Would be a dream project
Thanks for yr prompt reply. Look forward to yr book project. Just watched yr clip on ice hockeys and hockey teams in Thailand. I used to practice ice skating in Bangkok many years ago, maybe before it became well known in Thailand. Had to stop due to job change and workloads.
Sai Krok Pla Naem looks a lot like one of the dishes in Laos called "ແໜມຂີ້ຊາຍ" but we don't eat it with pork sausage. If you haven't tried, you should! By the way, I have been binge watching your videos the last few weeks. Very great channel!
Another great video! So well researched! Love the deep dive into Thai food culture. I'll be heading here my next trip to Bangkok to do my part in keeping this beautiful and important g market alive. Well done OTR
I was at nang loeng market many years ago, without knowing that I missed this special sausage! I have definitely get back there and try it! I'm often not brave enough to try out thai sausages, fearing to find out they are too spicy or even too sweet to be a sausage. So eventually a video about thai sausages would be a good idea... just saying...😊
Your channel is wonderful. Couldn’t thanks you enough for all the Thai food history. I wish there are more subscribers who can learn & enjoy your contents. ขอบคุณค่ะ🙏
I'm a local in my early 50', I have just visited Nang Leong Market only last year. Since then, I have fallen in love with the market atmosphere because it reminds me of old Bangkok in my childhood days. The food and the people are awesome. You will love this market for its food, people and atmosphere, trust me.
I am willing to bet pla neam is only known to the minority of Thai people now. I was lucky enough to have my grandmas introduced it to me. They are long gone now. Time moves on, I guess.
I really like your content and videos very information and great camera-work . I'm living in Thailand (Thai-Chinese BTW) and I have no idea what's the history of these places. As most of the time the information of Thai cuisines and food are not properly recorded like other places. I love to eat and wanted to know the story of the places that I visited. Keep it up man!
I am so happy that you have visited this maket and show its past glory. It will be sad to see this historic market with its founding vendors faded away with time. Great story as always team ORT.
Fun fact : yu tiao are called paktongko in Thai because the early food vendors sold both yu tiao and paktongko (literally white sugar cake in Cantonese) but yu tiao became more popular than paktongko, so sellers stopped selling the actual paktongko but both were conflated together so, Thai people refer to yu tiao as paktongko to this day.
As a Thai part-timely roaming around old town area, another place you can find the old style Thai food is Pochana Sphakarn (Prince's Cook) - located on Tanaw Road. They offered the food that is delicious and could give you the picture of what siamese uppers crust would eat back in the 1920's. If you go there, don't forget to walk a bit futher and try "snowy taro" sold near Tiger God Shrine (Jao Por Sua). It is very delicious.
I’m a Thai who was born, raised and studied in BKK for 17 years before going abroad to finish off my higher school and University degree in Australia, and have since been living here for 44+ years. Having watched 4-5 episodes of your videos, I’m very impressed with the extent of research you undertook and the journalistic presentation you have demonstrated. In your videos thus far, you have carefully highlighted the true essence of Thailand, its culture, history and the local’s passion (almost obsession in some instance) with food. Simply amazing work. Thank you.
Wow! An amazing episode ! And thanks so much for the end recapitulations where you showed an oldschool version making of 'sakoo sai moo'. Here in losangeles thai town and any youtube recipe they are making a dough-wrapper of soaked tapioca pearls and fiddling up a round finished ball to then be steamed, wearas...there in your old mkt, they are making it qwik like with a thin batter ala vietnams 'banh cuon' ...i only wonder if they get re-steamed briefly to set up better where your vid edit ends.... any memories of those particulars bro?
Hey, I live in Nangleong neighborhood and Roongreung , the noodle soup shop, is actually my favorite shop in the market. They used to be somewhat famous and a lowkey gourmet spot known for their crab noodle. I love every dish but the crab noodle though 😂. But I think it’s the best introduction to their famous homemade noodle. I just like their roasted duck better.
Oh, and gang kiew wan doesn’t actually translate to “sweet green curry”. Kiew wan can also be translate as “light(mild) green”. The recipe puts big emphasis on using mix of specific types of green chilis or chili leaves to add the iconic light green color. One of the common green peppers used is Prik Kee Noo, which is known for its iconic heat. That’s why it’s not as mild as it looks because the recipe of the kiew wan curry paste uses chili pepper as both spice and coloring. This little bit of fact is actually important because if you were to cook this dish you NEVER substitute the green chili peppers with other peppers with different colors. The light green color is what makes the dish.
Right- that's an important distinction. It translates to "sweet green curry" but the "sweet" actually references the pale color of the dish, not the flavor.
The food origin snippets at the very end are brilliant here, both in the way they are presented and the overall impact seeing a list put together like this. The disclaimer on variation in some origin theories is also very honest and helpful. I’m thinking you might want to use them again. I watched them three times and learned a lot! Kudos Adam!
