Chinese Doughnut Recipe (Fried Breadsticks) "Pa Tong Go" ปาท่องโก๋
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- Опубліковано 20 вер 2024
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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/hotthai...
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-kitch...
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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-kitche...
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💖
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
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.
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! 👋😘🇺🇸
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!
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
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.
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.
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.
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!!
You are simply the best Thai chef. I love the way you talk and your recipes are the best
Patongo dipped in pandan custard is heavenly.
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.
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.
By the way try this proper ingredients you only need baking soda and bakers ammonia you buy online it’s pungent but it’s good correct stuff👍 Yu tiao does not require eggs baking powder yeast or milk .. only two ingredients that is baking g soda and bakers ammonia salt sugar .. I succeeded so fluffy do crispy and so tasty like the hawkers market in Singapore they make class Yu tiao does
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
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!
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. ❤️
I am falling in love with your channel.Lived in Thailand for 10 years, have enjoyed this snack a lot .
I loved these for breakfast while in Bangkok. I used to dip in tamarind sauce (try once). Yummy,crispy.
the key skills of making this fried dough “You Tiao油条”is using the chop stick or any stick to press the the dough in the middle before frying it. It will make the dough fluffier.
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
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!
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 !
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.
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! ❤
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 made your recipe today and it came out perfectly ka! I'm so excited to finally found the perfect recipe. I put half of the dough in the freezer and will cook it next weekend. Just trying to see if the dough would still be viable then. Thank you so much for the video. BTW, you can find baker's ammonia in middle eastern markets.
I just want to add an update that I fried the other half of the dough that I put in the freezer last week and it was still perfect! I'm so happy. Now I can make a larger batch of dough and fry them later.
hello does yours have a hollow inside? i did her suggestion which is to treat the dough very gently but end up with little or no hollows at all...
@Kathy: yes, mine came out with lots of hollow pockets inside.
@@nokinaz856 can you suggest me some tips on how to get hollow pockets inside? i partially used thai red lotus flour in my recipe does that what make it bad?
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
Love Pailin, you’re a great teacher! 🥰
I just looked up ammonium carbonate and I didn't know that it was used as smelling salts in the old days to revive people who fainted. You learn something every day.
Oh so that's what they use in Tv show to wake ppl up. 😂
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
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!
14:55 “this one got uuugly” 😂 the facial expression
I love all the different types of doughnuts!! 🍩🥜🍪🥧🥮 I am gonna make one soooon!
as a Chinese I can say it's well made! good job! :)
My family’s favorite! They will love it when I start making these. Thank you for the recipe!
How to make a crispy hollow and chewy one is my goal. Thanks for sharing. Much appreciated.
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
These are great with coffee (in the early morning, if/when shopping (or visiting) a Thai market, these + sweet Thai coffee = a nice break).
Wow I didn't realize how hard it was to make these. Learned a lot actually. Thanks, Pai. Always looking forward to your uploads.
Back in Malaysia some of us just dipped in black coffee.. it’s like must have breakfast whenever back home ...
I used to have this when I was in Bangkok, there is one famous place near pratunam Shopping mall. It was so yummy
Thank you my dear. I’ve beaten having problem with these. Now it turns out like my late aunt. My granddaughter loves it.
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!😊
I don't cook. I'm try inspire my wife to follow this channel.
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!!!
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.
in my hometown called Panatnikom, there's an old lady who makes the best pa tong go. she'll start selling around 4-4.30am and will be sold out by 6 or 7am. i miss it so muchhhhh
Brooo I'm from Chon Buri too. I moved to a foreign country and now I realise I shouldn't have taken Pa Tong Go for granted :(
She's cooking while reading my mind! Love your video anyway! Will try this recipe sooooon!
I can’t wait to try! Thank you, I was using all the right ingredients but I totally overworked dough.
they don't seem hard to make at all,and they look delicious,i've gotta try😍
They are so cute and beautiful and perfect
8
You should definitely do a pop-up restaurant! I'd buy a ticket in a heartbeat!
This looks yummy, although I don't think I'll be making it myself.
Video idea: with so many people taking up sourdough during the pandemic, I would love to see what sort of spin Pailin would put on sourdough. I already have two starters and have made several pan pizzas with amazing crust and a couple of successful boules.
I agree!
PAI LIN IS SPONSORRRREDDDD YAAAAS! So happy for you
you make all the asian comfort food. Thank you Pai
I grew up dipping these in kateiw broth. It’s so good!
Love love love this video Pailin!! You're so funny! Thank you for all your recipes 🙂 Keep it up!
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 💖
Woo-hoo! Finally! I've been waiting for this recipe for God knows how long. Khop khun na krub, Pai! 🙏
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! ❤️❤️
can I redo my childhood in Hong Kong just to eat these with condensed milk! Way better than eating with congee which is what I grew up with. In Cantonese, they’re called “oil fried ghosts” or “oil strips”.
Ghosts!!!? Cuz they're hollow?
Yes - “Yew Jow Guey” - Oil Fried “Ghost”, cut into bite size pieces & have in your congee (jook).
Hijacking! In Malaysia, or at least where I was from, we also eat this with Bak kut teh. SO GOOD.
Like congee, you dip in in the soup, let it absorb the flavour and YOU HAVE THIS MAGICAL FRIED THING THAT HAS SOUP INSIDE IT.
@@PailinsKitchen LOL. I have no idea why actually. Maybe because the dough is pale going into the oil and they come out tanned? Just thinking off my feet here... :p
Pailin's Kitchen
This is the story behind the original name:
says.com/my/lifestyle/the-twisted-reason-why-yao-char-kwai-literally-translates-to-oil-fried-devil
My favorite tea break snack.. ntg can beat this combo, coffee and pa tong go 💘
So true about the difficulty in finding a good "yau char kwai" in Malaysia too, where this is still quite a common snack. Our family's whinge isn't the texture, but the state of the vendor's oil - a frightfully black cauldron of dubious grease almost the colour of ink. It's so full of flour, over-fried bits and overheated oil in there, the colour is so off-putting. My mum would warn us to leave it alone... "Very carcinogenic!", she would admonish us just in case we were tempted. There are some rare vendors that use a small pan and a small quantity of oil, and frequently change the oil, but folks here are impatient for it to be fried in small batches, so it's almost a no-win situation!
For your curiosity, "yau char kwai" is the pronunciation of 油炸鬼 (deep fried ghost) in Cantonese.
I feel the same way about cheap fakes vegetables oils. There all garbage.
@@arthurnogood7450 Usually in our Hokkien dialect we call it "yew char kway", where we say "pastry" (糕) instead of "ghost". Sounds less scary anyway. The pastry word gets used aplenty here, for both sweet and savoury creations.
[Side note: as we also have the non-Chinese also making this tasty snack, it's shortened to "cakoi" in Bahasa Malaysia, especially when it's made by Malay vendors. I often have to explain to some non-Chinese vendors why the pastry comes as "twins"... of those treacherous traitors "punished in boiling oil" for eternity!]
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!
done it , sooo delicioussss and crispyyy
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.
Thank you!!!!! Wanted this recipe for so long!
Ah, can I have mine with a glass of Thai coffee with sweetened condensed milk? Yum!
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!
คุณดูเปลี่ยนไปมากจากครั้งสุดท้ายที่เราดูคริปเมื่อกลายปีที่ผ่านมาก ดูเป็นผู้ใหญ่ขึ้นมาก ขอบคุณสำหรับสูตรนะคะ
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.
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🙏🏻
In my home country we dip in coffee or soup ‘ pho ‘and wanton soup .❤️❤️❤️
We Thai have mistakenly called this recipe.
Actually it's called "Ew Ja Guay".
But .... In Thailand , the real "Ew Ja Guay" used to be sold with "Pa Tong Go"
and according to their Chinese names which were not familiar to Thai ppl.
We ended up calling it as "Pa Tong Go" since then.
Actually the name of "Ew Ja Guay" referred to "Qin Hui"- minister in Zong dynasty, he cruelly betrayed the realm's notable hero "Yue fei" to death.
Aftermath ...
With no chance to revenge, desperate people instead did initiate a snack of a *Couple* to get burnt (fry) in quite hot oil.
The *Couple* literally meant "Qin Hui" and his wife.
I pretty love to have Pa Tong Go dipping in congee. It actually level up congee to the utmost.
Hi! May I know what does Pa Tong Gor literally mean in Thai? This is also called You Tiao in Mandarin which literally means oil stick. I wonder if it's the same in Thai.
This looks exactly like the sweet and sour chicken I love at my local Chinese restaurant❤️
Favorite childhood breakfast
I miss these with the condensed milk from when I was in Thailand. Wish I could have some more ever since.
For those of u need to know what to use instead, you can use baking powder and baking soda combine.
Yesterday I had those in chinatown in bangkok and I could smell the ammonia and it was veryyy unpleasant, if you're in bangkok I really advise you to go to ama bakery in the morning, in silom, they make incredible soft, stuffed pandan custard buns, it's soo good!
Hi, Pai & Adam.
I just bought (the minimum size) 1 kg. of Ammonia for 55 baht ($1.6) in Thailand. Just to try this Pa Tong Go recipe. 😆
And wish i would faint or get dizzy constantly from now on. 😂😆
i remember my first time eating this in our garden when the chinese restaurant owner's wife offered us a whole box, so my dad gave them some crisps and sweets from our shop. talk about a deal.
Good cooking chinese doughnut video upload, nice 👍 recipes, thanks for sharing to us such an amazing informative and educational
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
Just saw Mark Wiens video where he is buying these from a street vendor in Bangkok. The vendor had a mention in the Michelin guide. Yours look just as perfect. Haven't tried them yet. They remind me of beignets although they are made with yeast.
Pa Tong Go Savoey was the name of the food stall.
Northern area of Malaysia we call it pa tong go but other areas they called pa tong go = cakoi.
Street food that we can get easily in the morning, afternoon and evening.
Dip in peanut sauce, condensed milk, curry, pandan kaya, sweet chiili sauce with peanut, congee and etc.
Living in England at present and am DYING to eat some right now!
Go to an oriental supermarket, there's some frozen ones and they're very good. Hi I'm in London by the way..
wow this looks so tasty,thank you so much for always posting yummy food and i definitely try it soon
Thank you, I can hardly wait to try this recipe.
I'm drooling 🤤...
Been eating these since young and I only learnt today that the shape was for practical reasons 😂
In Malaysia it's called Yao tiu, not Pak Tong go. Pak tong go is made with rice flour and sugar, steamed..
Wow, this is the best recipe ever after seeing and trying so many!
This makes me feel homesick. I remember near my sister's school, there was one street vender that made very tasty patonggo, I got them sometimes when drop off my sister to school.
Thank you
Wowwww that's amazing cooking thankyou for sharing mam
I was in Thailand and at the Pa Tong Go stand, there were also round shapes pa thong ko. It tasted different than the X shape stick, more sweet but also delicious. Does anyone know what this is? Great video and thank you for this wonderful recipe!