Chinese Doughnut Recipe (Fried Breadsticks) "Pa Tong Go" ปาท่องโก๋
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- Опубліковано 23 лип 2020
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One of the best Thai street foods, now doable in your own kitchen! Crispy outside, airy and tender interior, there are few things better in the morning with a side of hot coffee or soy milk. Pa Tong Go is the Thai version of Chinese doughnuts which we serve usually for breakfast with a side of condensed milk or pandan coconut custard.
This is the traditional recipe for pa tong go, and also the best and the simplest one, thanks to one special not-so-secret ingredient!
BUY BAKING AMMONIA: kit.co/hotthaikitchen/ingredi...
Recipes to Serve Pa Tong Go with:
PANDAN COCONUT CUSTARD (Sangkaya) • Pandan Coconut Custard...
HOMEMADE SOY MILK • How to Make Soy Milk น...
WRITTEN RECIPE: hot-thai-kitchen.com/pa-tong-go
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the UA-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via UA-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com - Навчання та стиль
Pinned Comment:
Hi everyone! Please see the written recipe (linked above) for questions about:
- Prepping dough in advance
- Reheating Pa Tong Go
- Where I bought baking ammonia and where to buy it online
If you have other questions not covered in the written recipe, you can post it here for the community to answer. But if you want to ask me, please post your question on my Facebook page, tag me on Twitter or my website. If you leave questions in the comments I may not see them due to the large volume of comments across the channel.
As always, thank you for watching!
I just watched your 6 yrs old Tom Ka Gai vid & idk WHY I never came across this treasure like channel !!?
really ,thank soo much for what you do 💕💖
Can’t find the link?. Tq for the video.
@@agsai7185 àqà
I an so close to give up after trying 2 recipes from 2 youtubers. This is absolutely a big success. I didnt have corn starch so i used tapioca starch & baker's ammonia. My god i can taste the same taste from malaysia. Eventhough msia's the skin is thin, but to me this is perfect! Thank u
Baking Ammonia? i never heard of it before. is it safe???? is their an alternative?
I made it following Pailin’s recipe closely except that I rested the dough for 4hours because I had to run some errands. Turns out so yummy & crunchy. Thanks Pailin💖
Thank you so much for sharing this recipe! Made it this past weekend and the whole family (from age 2-80 loved them!). Bringing a touch of Asian cooking into our homes when we aren't flying to the other side of the world. Grandma loved this as she's been missing Asia.
Gosh, can only imagine how many failed pieces of fried dough you've eaten to arrive at this perfect recipe, Pai. Thank you so much for making this the best recipe it can be! Now please go drink lots of water! XD
Perfect recipe. Remind me of the one I bought on the street of Thailand. I made it many times and been asked for the recipe over and over. I referred them all to this video.
You are simply the best Thai chef. I love the way you talk and your recipes are the best
Finally! I've been finding a video of making Patongkoh in your channel for a long time. Lucky that you made it now. I can cook them now. ❤️
Hi Pai, I’m from Egypt and we use ammonium carbonate for making certain dessert biscuits called “ammonia biscuits “:) . They are very crispy yet soft like butter cookies. Thanks for this lovely recipe.
This kind of doughnuts are heaven. I ate it for the first time when I visited Hong Kong in 1995 for breakfast and was addicted for it. So delicious! Sometimes I get some in our local asian grocery store. I enjoy it the swiss way, like croissants - with home made jam 🤤. I can recommend strawberry jam. Peach is nice too and sour cherry.
Lots of love from Switzerland
Finally, at last! I´ve been waiting so long for this. They´re also great with chili paste (nam prik pao), which is my favorite dip. I even eat my croissant with that. Thank you so much, Khun Pailin!👍🙏
Hi Pailin! I loooove your videos and your recipes. I have cooked several already and they taste so good. Thanks for sharing your knowledge. Greetings from Mexico and keep them coming! I am proof that even in the tiniest town Puerto Vallarta Mexico you can cook Thai food with fresh ingredients!
My family’s favorite! They will love it when I start making these. Thank you for the recipe!
I am falling in love with your channel.Lived in Thailand for 10 years, have enjoyed this snack a lot .
I love this: to work a recipe to perfection. My fiancéoften smiles at me when I get this enthusiastic about a certain recipe. Like right now I'm working on french fries: which sort of potato is best? What is the best method?
It's so satisfying to get better and better results! Plus: once you've gone through such a process, you really master this recipe in all it's shapes and forms.
If I ever gonna make this: I'll surely follow your instructions, Pai. Thanks from the far north of Germany!
Wow I didn't realize how hard it was to make these. Learned a lot actually. Thanks, Pai. Always looking forward to your uploads.
ปาท่องโก๋ reminds me of morings at the market, when I visited my grandfather. หมูย่าง with sticky rice, then ปาท่องโก๋ dipped in a bowl of condensed milk. It's the fondest of childhood memories. Thank you for the recipe.
Ohhhh yeah!
Swedish pro tip! If you ever use baking ammonia in a recipe that requires an oven. Do NOT open the oven and put your head anywhere near it. We make something called "Kubb" which uses this and I did exactly what I am saying not to... and passed out. The hot ammonia fumes is like getting a baseball bat to the face. I would assume this is also true about frying but probably to a lesser extent as it is not trapped.
I hope this gets pin to the top
Holy moley!! 😳 Geez..thank you
Thank u Hans Tun for the inf. on Baking Ammonia "faint out" experience. Is this a Healthy Agent for Baking, just to get "that skin CRISPY"!! I have seen Taiwan & HK Food Vendors making very CRISPY 'Yu Tio' using YEAST. Those who are very interested should not be discouraged but I would use Fresh Yeast or Dry Yeast.
@@KYPhua-ui6jj Ammonia in baking is perfectly healthy as long as you follow certain guidelines. It is an end product in the nitrogen cycle and your body has it naturally but yeah, you need to know what you are doing. I didn't and it could have ended in a hospital visit. That can be said for a lot of things though.
Also, yeast is very tasty and ammonia isn't. My granny used to make yeast donuts with just plain old sugar and they were better by far than every single cake donut you can buy in donut shops no matter how fanciful the filling and decoration. I can not tell you how often I have ranted away about yeast donuts on various baking threads but I bet yeasted savory donuts would follow the same pattern.
@@KYPhua-ui6jj nice! Thank you dear! 👋😘🇺🇸
Thank you so much Pailin for trying so hard to make this and share it.
My family love this Cakwe.
Yes, in Indonesia, we call it Cakwe.
Usually, we eat it as condiment for porridge.
Or for afternoon snack, we dip it into light sweet and sour chilli sauce...
Thanks Pailin !
Love love love this video Pailin!! You're so funny! Thank you for all your recipes 🙂 Keep it up!
Much respect to my local morning street vendors who cooked pa tong go for the years I lived in Thailand. They did the cutting (pulling-cutting fast) by hand and just plopped it to the hot oil pan like nothing. I liked dunking my patonggo to choco milk from 7-11. Miss it so much. Thanks, K. Pailin!
My mom is from Thailand and she does this a lot and dips it in condensed milk, it’s really good.
I love all the different types of doughnuts!! 🍩🥜🍪🥧🥮 I am gonna make one soooon!
Thank you so much! I've always wanted to make these on my own! I've always had them when I was a kid. I can't wait to try them out!
Love Pailin, you’re a great teacher! 🥰
Best youtube suggestion of the week! Happy I discovered your channel, and couldn't resist to the subscribe button! Can't wait for more! ❤️😊
I can’t wait to try! Thank you, I was using all the right ingredients but I totally overworked dough.
Please please please teach us ซาลาเปา with pork filling or sweets. 🙏🏻🙏🏻
I loooove your cooking videos so much, all the details that you were explaining. I had never ever learned to cook so well like this before. Boat noodle recipe was crazy but it turn out so well. I made it for my mom's birthday to my family and everyone loves it. I also made green curry to my host family, couldn't be more thankful! ❤
Wow, this is the best recipe ever after seeing and trying so many!
wow this looks so tasty,thank you so much for always posting yummy food and i definitely try it soon
Whenever I go to Thailand this is my go to breakfast snack/treat every morning. We have tried fixing them but never successful. Apparently we kneaded them. This will be on the table in the morning. Thanks
She's cooking while reading my mind! Love your video anyway! Will try this recipe sooooon!
Thank you my dear. I’ve beaten having problem with these. Now it turns out like my late aunt. My granddaughter loves it.
I’m really craving this. Thanks for the recipe. I’ll make sure to try it out.
Pa Tong Go is one of my favorite things in Thailand. My go to stand is right beside where I get my Moo Ping which means I get to double team breakfast.
ขอบคุณมากครับคุณไพลิน! Living on the east coast of the US, it’s impossible to find real Thai ปาท่องโก๋ that I grew up with. Thank you so much for developing this recipe; now I can finally enjoy this at home. I’m so excited to try this recipe! ❤️❤️
I love these and been wondering how to make them! Delicious!!! I always find these throughout the day at the Asian stores near me.
This may actually be your funniest video to date! I don't remember you being so stern and serious (almost somber, especially when compared to your early videos) and that makes all the quips even funnier.
Amazing recipe, by the way!
I noticed that, too. Pai is in full mom mode here.
@@susangarland6869 Yes I get scolded more often now :) Adam #mommode
In Indonesia, we call this Cakwe.
Thank you, Pailin. I love your positive energy :)
Ayu Dewanti in most part of Malaysia, we also call this Cakwe (we spell it “Cakoi”). Only in northern part of Malaysia (Kedah, Penang and Perlis) they call it Pa Tong Ko as well.
@@alevusmanzade8543
Cakwe is a loanword from Hokkien 油炸粿 (yiu ca kwe). Not sure the etymological origin of Pa tong ko though
Edit: I searched it up, Pa Tong Ko is due to the confusion in Thailand with another Chinese confectionary called 白糖糕 (peh tng ko) or white sugar cakes. Vendors in Thailand used to sell both of these together and over time because this was more popular, people thought this was "pa tong ko" and became naming it as such :')
YummYakitori thank you for the information ! 🌹🌹🌹
@@YummYakitori That's right!!
My favorite tea break snack.. ntg can beat this combo, coffee and pa tong go 💘
I loved these for breakfast while in Bangkok. I used to dip in tamarind sauce (try once). Yummy,crispy.
OMG finally you make it! Thank you 🙏 so much will try soon.
I am living in Thailand at the moment and we have found a couple of vendors that make these and we love love love them. So that is why I went searching on how to make them. Yaaaay thank you for sharing this going to give it a go. I just need to find the Thai name now for the ammonia so I can go get it at the market or where ever they buy it from. Happy days
Woo-hoo! Finally! I've been waiting for this recipe for God knows how long. Khop khun na krub, Pai! 🙏
they don't seem hard to make at all,and they look delicious,i've gotta try😍
OMG yessss!!! I love this! lol especially #teachablemoment. I've been wanting to learn how to make these since the first time I tried it at a Chinese Restaurant! Thank you!
Patongo dipped in pandan custard is heavenly.
Hello P Pailin thanks for teaching us how to cook thai dishes and sweets. Greeting from Bangkok Thailand...
Thanks for the recipe, sounds good
Omg you’re awesome!! I really enjoyed watching your video. I dont feel so depressed now, and I might even try your Pa Tong Go😘
I’m a doughnut 🍩 lover thank you for this recipes 😋😋😋😋😋👍👍
Before I saw your method with the ammonium carbonate only recently, I have a successful working recipe that uses baking powder and baking soda in the ratio of 3:1, which means 1 1/2 tsp of baking powder to 1/2 tsp baking soda. Mix the powder and soda with flour not with water but thoroughly mix the dry ingredients first. Then the water. You can omit the baking soda but the Pa Tong Go won’t be light and airy with holes. Problem also is baking powder and baking soda will not be crispy if the Pa Tong Go gets cold. Best is to eat immediately out of the frying wok. Your recipe is good, very crispy for a long time, light, airy and hollow. Ammonium carbonate is just very pungent but you can use a face mask if the smell is too overwhelming. Thank you for your recipe.
My favourite ...so yummy thanks for sharing this wonderful recipe😄👌
How to make a crispy hollow and chewy one is my goal. Thanks for sharing. Much appreciated.
This is awesome. I always think this is hard and impossible to try making at home. I will definitely try your recipe when I can get ammonium carbonate. 😊 thank you.
Thank you!!!!! Wanted this recipe for so long!
Great recipe, I made it and it came out so good, thank you from Australia
Hi Pailin. This item was my childhood favourite! My Mom and I used to be so crazy about it! In Malaysia we call it the Cha Qwey. Its eaten as an evening snack dipped in hot sauce. But I definitely have experimented eating it with condensed milk and Yes, its awesome!!
That's how we call it in Laos also!😊
Oohh my goodness, you just reminded me something I totally forgot. It's more than 20 years I don't eat them, but I can really remember the smell and the taste of this wonderful street food we used to buy almost everyday. Thank you 💖
Looks Delicious..!! Thanks for sharing..🙏
Awesome, thanks for sharing!
Hello Pailin! I really like your honesty here. I hope I can find ammonia and I will definitely try this. I am currently eating patong ko that I bought in the market and decided to check out for your recipe.
Wowwww that's amazing cooking thankyou for sharing mam
Thank you, I can hardly wait to try this recipe.
100% successful! And very tasty! THANK U so much
Love your humor in this video! :)
PAI LIN IS SPONSORRRREDDDD YAAAAS! So happy for you
Good cooking chinese doughnut video upload, nice 👍 recipes, thanks for sharing to us such an amazing informative and educational
🤤🤤🤤🤤🤤 omg that looks delicious. I reallllyyyy wanna try making this!
You are so funny. I like watching you so much ka P’Pai. Thanks to you for speaking for Thai people that it’s so HARD to find crispy Pa Tong Go. And god bless you for the recipe. I wish all the vendors in Thailand use your recipe. There’s not so many time in my life where I found crispy ones. I like to tear them into pieces and soak them in my soy milk until they’re half soft half crispy and use a spoon to eat them. Goddd I missed it so much!!
My pleasure!
I know what you mean about getting a whiff of Ammonia 😫when I was at a Restaurant in Vancouver and ordered these doughnuts, my favorite to have for breakfast dunked in regular tea or with congee; the strong smell reminded me to hair dye, and I was apprehensive about eating it🥺. Thanks for sharing the recipe. It’s always a pleasure to watch you cook. Stay safe and may your channel grow🙏🏻
OMG! Looks awesome! Thanks for the recipe, Pailin! This is my all-time favourite breakfast (dipped in Soybean milk) which I dearly miss ever since relocating overseas. Now.. I just need to see if I could get the baking ammonia shipped into JP. 🙄😁
Yay! I can’t wait to try this recipe yummy
We call them CAKOI here in Brunei. Some people put jams in between such as Kaya. Some even have a hint of garlic taste which is just delicious.
I love to eat those with savory hot fresh soymilk, with a bit of black vinegar, chili oil, green onions & sesame seeds. I always make these when I make soymilk (in my soymilk maker -- which totally ended up being a great purchase). one of the best breakfasts in the world!!!
Hai Pai, tq for sharing the recipe. I am from Malaysia. I have already try made your pandan sangkaya. My husband love the taste
If anyone's curious about the Chinese version she mentioned, they're called 油条 (you tiao), literally "oil sticks". They're really nice as well.
油条 (you tiao) is used by Northern Chinese, but in Southern China, mostly in Cantonese, we call it 油炸鬼 (deep fried ghost)
@@arthurnogood7450 deep fried ghost? cute...
@@RegstarRogstar No kidding, you can googleimage it.
In Chinese mythology, dead villains (ghost) will be trialed and deep fried in hot oil for punishment.
Historically, there was a traitor name 秦桧Qin Hui, he was the minister of South Song dynasty, 桧Hui and ghost (gui) are pronounced similarly in Chinese, thus Southern Chinese called youtiao deep fried ghost (deep fried Hui) to express their anger after South Song dynasty. That is why Northern and Southern Chinese have different names about the same thing, cause they were ruled by different dynasties in history.
Back in Malaysia some of us just dipped in black coffee.. it’s like must have breakfast whenever back home ...
Drop them in and ... "woooo hoooo" ! Amen. 5-6 mins. Airy and hollow. Exterior crispy. Finally, rid the excess oil ...and "helloooo!". Dang. So delish ! Thanks K'Pailin!
14:55 “this one got uuugly” 😂 the facial expression
Very informative. Thx!
Looks so good!
Hello,
I'm glad I found your UA-cam channel. You make your videos really really good. You explain your recipes very well and smile a lot.
I've been living in Chumphon (Thailand if anyone doesn't know where Chumphon is) for 3 years now. You're absolutely right,
it's not easy to get good Pa Tong Go. For me there is only one stand with good Pa Tong Go. I guess the woman probably makes them
according to the original recipe. Crispy and airy on the inside, simply fantastic. I often have a few with Jok in the morning.
Baker's ammonia was not a problem. We have a shop here where you can get the product.
I want to try to make the Pa Tong Go myself
according to your recipe, but I will continue to buy Pa Tong Go from the seller. Since Covid-19 has ruled the world, many Thais have also
financial problems. That's why I will continue to buy my Pa Tong Go from her.
Take care and have a nice day.
Greetings from Chumphon
Dieter
Will have to try your recipe. I've tried it and failed before, but yours gives me hope for success!
I grew up dipping these in kateiw broth. It’s so good!
you make all the asian comfort food. Thank you Pai
I used to have this when I was in Bangkok, there is one famous place near pratunam Shopping mall. It was so yummy
as a Chinese I can say it's well made! good job! :)
U r the best, teacher! N thank u
these are so good!
I have a house in Phrae, and just down the street is a family that sells these in a cart in front of their shop house. I get them hot and head home to make coffee. I see why this is so requested. Thanks for the recipe. I may get energetic enough to make them, but I’m pretty happy just eating them.
@stephen bouchelle I hope you don't mind that I visited your channel and was delighted to see you play the Ukelele. I played with my father when I was a child and he played the guitar. He's gone now but I miss him so much. Have you heard of the Ukelele Orchestra of Great Britain? They're absolutely brilliant! They take the mickey with such class and dry wit. The skill is beyond anything. Do check them out on their website. I love the one where they played in a small club in New York. They're also playing lock down stuff. Anyway, take care. These are strange times indeed.
Venica Wood Thank you for your visit. As you can see, I am very much an amateur. I keep the YT channel to show/warn potential jamming partners what I can and can’t do.
I have subscribed to the Ukulele Orchestra of Great Britain. They are a delight and, yes, quite dry wit(ted) [That doesn’t sound right.] For very contemporary but virtuosic ukulele, try Overdriver Duo. Specify ukulele in your search as they are a duo that play a variety of instruments.
I will look for the NY club date you mention.
Venica Wood Here is a piece from Overdriver with brilliant ukulele. ua-cam.com/video/4TalPkFcQM4/v-deo.html
Enjoyed your Thai style pa tong go fritters. Thnks
looks yummy I'll try to make this later
i am going to try this, thanks
looks great
done it , sooo delicioussss and crispyyy
You should definitely do a pop-up restaurant! I'd buy a ticket in a heartbeat!
Excellent
Wating in Korea and I'm happy to know other country's food. Want to try for today's brunch.🤤
In Malaysia we call it yau cha kwai.
In Malaysia we dipped it in hot black coffee.
In Hong Kong they dipped in soya milk.
lolz this is big mistake for century of Thai about 白糖糕 Pa Tong Go and 油炸粿 Ja kuay, it was sold together for very very long time.
ref :: 零失败 白糖糕 (Chinese Rice Cake/Bai Tang Gao) ua-cam.com/video/F5wycmAumLM/v-deo.html,
Thais thought Pa Tong Go, is Ja Kuay, and Thais-Chinese like as my grand grand grand parent not correct it, let's Thai call " Pa tong Go" till nowadays
funny thing is Cantonese, Hokkien, Sing/Malay Chinese came to Thailand then called it Pa tong go as well, even nowadays Thais-Teochew called it Pa tong go as well, ha ha ha
I'm Thai BTW
Perfect ! Your Pa Tong Go 100% . Thank you so much..