An Ancient Thai King Wrote a Poem About Food. We Tried to Eat All of It.
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- Опубліковано 18 чер 2024
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Patreon: / otrontheroad
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In 1800, the crown prince of the new Siamese kingdom wrote a poem for his princess, describing his love for her through references to her favorite foods from across the empire. This was a list that would influence the tastes and flavors of Thailand, but it's a list that- at least in English- has largely been lost to history. We set out to change that.
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0:00 - Shing-a-Ring-a-Ring
3:00 - The Story of the Verse of Food and Dessert
7:20 - First Stop: Chinese-Thai Food
10:38 - Retracing the Footsteps
13:51 - Bangkok in 1800
16:49 - Deeper into Southern Thailand
19:08 - Failure, and Indian Rice
21:28 - The Struggle is Real
23:25 - Finding the Last Four at the Ancient Border
28:24 - Assessing the Success and the Damage
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List of Venues Shown in the Video:
Shing-a-Ring-a-Ring
Som Tam Suphamit Alley
Ruam Tai
More Southern Restaurants on Wang Lang Road
Khao Gaeng Pa'tawee
Amritsr
Kaengorm
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Video credits:
Performance of Poem
กาพย์เห่ชมเครื่องคาวหวาน
• กาพย์เห่ชมเครื่องคาวหวาน
Breathing with Spaciousness Guided Meditation
• Video
9:41
FYI.
ส้ม (Som) means orange (color) , orange (fruit)
BUT
The former ส้ม (Som) meaning in older Thai language mean SOUR.
.
Now a day the food that has ส้ม(Som) in its name has to be determined its sour taste.
For example Som Tum means sour pounding (sour pok pok), Kaeng Som means sour soup/curry.
.
on 9:41 / the poem mentions about Nam Som on the pork liver.
Nam Som can be translated as orange juice but also translated as "sour water". The sour water this way should be the "vinegar" with pickled chili.
It is, you're correct- just keep watching, we figure that out a few seconds later.
ตับเหล็ก >> iron liver is actually pork spleen. My family usually eat boiled and slice pig organs and with chilli vinegar, pairing it with Thai distilled alcohol.
I’m a local thai. I’ve just found out your channel by chance and after seeing one clip, I immediately hit subscribe. The combination of food & history is just perfect. This is so fun, inspiring and educative. Please keep up the good work!
Thank you so much! Glad you found us
+1
+1🎉
I know! It’s literally fascinating! I never knew this before!
Me too😅
❤🙏👍❤️🇹🇭
Love it. I’m thai and actually this poem have been teach in thai school. But somehow our education system drain all of the importance and the interest out of it.
I found that the history of thai food is very interesting and lesser known compare to how popular thai food is.
There are another royal writing about thai food that you might be interested. เครื่องเสวยตามเสด็จไกลบ้าน from king rama the 5th. It about the food he ate when he went to europe. There are so many exotic thai and europian food and some are the combination.
Keep up with your work. Very good research and video
Whatttt?? Ok I’m super interested in this. I’ll keep you updated.
@@OTRontheroad I'm waaiting for it!!!!
Agree...sometimes the way they taught...seems much destructive...
@@OTRontheroadstill waiting for this
@@SuperPromethee all just reading, all just remembering
no analysis, no exploration
Man, you told a stories better than my Thai history teacher in my high school. Subbed!!
actually, the poem has 16 dishes but 2 of them is similar which is "La Tieng and หรุ่ม " another one just had a bigger roll and made with pork instead of shrimp
I really enjoy this video you did a great job chef
Great catch!! We actually had a section on this additional dish- but removed it because I wasn't sure I had it correct. Great to know!
I’m in 50 and I still remember the king food poem that I had to remember and sang exactly in Thai verse song to teacher to get a point for my grade. Even now, I still recall some of the verse but not all of them. Plus a decade ago when I visited my hometown, Thailand, my family visited the Royal cuisine restaurant in which I don’t know if they still exist. The restaurant offered Royal foods and desserts (quite expensive but great experience)อาหารชาววัง. Maybe you should try to find out about that.
I'll look into it for sure! We did find it pretty easy to find restaurants that serve the desserts from the other part of the poem. There are a couple places that specialize in those- we'll definitely approach that in another video at some point.
Simply superb. Ever so rarely do you come across a channel that goes far beyond the general foreign perception of what Thai food is.
What a kind message. Thank you and hope you enjoy our videos!
At 10:01 I believed that "Nam Som" can be translated as "Orange Juice" in Thai modern usage of language, but it can also mean "Sour Water" or "Pickled Water" or anything that makes any food or ingredient sour. Som Tam, Gaeng Som, Nam Som Saichu (Vinegar), and Pla Som are a few examples. If "som" does not refer to an orange, it refers to a sour fermentation process.
Keep watching! We get there about :30 later
Behold the chatGPT's glory.
Oh, fair maiden, thy masaman curry,
Doth emit the sweet fragrance of caraway and curry,
A fiery taste that doth make men scurry,
To feast once more on thy culinary flurry.
Oh Yum Yai, a salad of many things,
Displayed in many ways that the heart sings,
And with Japanese fish sauce, it doth impart,
A taste so divine, that doth forever start.
Blanched sliced spleen, briefly boiled in pot,
Mixed with vinegar and pepper, tastes hot.
No other cook can make it taste as fine,
As thou, my dear lover, who made it mine.
Moo naem, minced and pounded pork so fair,
With fresh chilies and coral leaves to wear,
Its taste doth make one yearn for more and more,
And leave it not, but crave it to the core.
Goi Goong, with raw shrimp spicy and bold,
Prepared to make one's tongue feel hot and cold.
To death itself, yet heavenly on the tongue,
Yet not so fine as thou, my love among.
Haha!! Wow. I’ve never been so impressed and terrified at the same time.
If you haven’t seen it, we did a video scripted by ChatGPT a couple months back. Pretty wild experience
What a fun quest to take on! Your channel deserves more recognition! This is very deep in detail, even for Thai people like me! Subscribed!
Thanks so much!
No.6 ตับเหล็ก is not liver , rich in iron. ตับเหล็ก is mean spleen. This menu is blanch pork spleen with vinegar and sprinkle peper.
Interesting- I’ll look into that.
Kaeng Tae Po - red curry with morning glory is one of my favourite dishes!
Kaeng - curry
Tae Po - a kind of catfish
Called 'black ear catfish' that was commonly found in fresh water in Thailand
That means this curry originally cooked with this fish. But in the modern days the fish is consider rare. Therefore people turned to use pork belly as subtitute.
your point of being able to eat all of these in a day when it took the princess a lifetime of travel to find them really makes me appreciate all the food i eat, the places it comes from, and the places i've been able to visit. i've been lucky enough to be able to travel to different places in the world with my family a few times, and we're a half vietnamese family, and wherever i go i at least TRY local foods, even if there are things in it i don't normally like. it makes me sad to think of a friend i had in middle school who still only eats plain pasta with butter and parmesan or chicken fingers, and she's gone on many world trips, usually coming back complaining about not being able to find food she can eat so she ends up just going to mcdonalds and starbucks
There was a buffet restaruant on the soi off Silom were the Hindu Temple is located. If you walked down this road the restaruant was located in office bldg. and called them selves the restaruant of Royal Cisine. The food was very good and at lunch crowded with people who camed to experience the food. When you left the restaurant and continued on your way you would find the Burmese Embassy.
Zeera Rice = Kao Hoong or may be the equivalent of Kao Leang (ข้าวเหลือง yellow rice) in Kao Mok Kai (ข้าวหมกไก่) and Nam Sod could be Pla Neau (พล่าเนื้อ spicy beef salad). Really enjoy the show and really want to share information.
Thanks for writing. Pretty confident in zeera rice after a LOT of digging, though I could be wrong...but yes, nam sod absolutely could be pla neua. Wrestled with both of those and I truthfully am not sure which one is refers to- or if back then, it wrote about a dish that had similarities with both of those today.
we need princess Daria poem on Spotify.
anyhow, video is as amazing as always.
To learn more about Royal thai dishes you should read this book ชีวิตในวัง or living in the palace by หม่อมหลวงเนื่อง นิลรัตน์. She spent her childhood in the palace leaning how to cook and the story inside her palace dorm.
As a Thai I find your passion for our food fascinating, in which I’d be too lazy to research to your extent. Subbed, keep it up bro!
Very interesting content! I love learning about food and culture. As a Thai I have always known this poem but never tried to explore all the menus. You did great job! I tried to search for Spiced Rice. The next verse from it described it to be 'cooked with 'Look-En'" I searched for 'Look-En' in Thai language ลูกเอ็น/ลูกเอ็ล. It came up as Cardamom seed/pod but I think the menu definitely from Indian origin. :)
I thoroughly enjoy the content of your productions. I made a mistake ordering the fish innards curry dish when we were in Krabi last December. It burned! My Thai sister in law did not stop me from ordering it. The waitress told me she doesn’t even eat that curry although she is a southern Thai after she brought it out. Lol. The Thai food master blog, Hanuman, does a fantastic job in his recipes about Thai dishes and its history through old classic cookbooks. To my surprise, a lot of Thai royal princesses have much influence on its food.
Hanuman is such a great resource
This is awesome, thanks for sharing 👍
Interesting content❤ Thank you so much for doing this🎉
Thank you for you summarize. I was learn and able remember this poem since I was young.
So glad I found your channel. Such an informative about Thai foods and the history of them. Thank you for making every single videos in your channel worth watching.
I'm very impressed with the clip you presented.
We learnt the poem in junior highschool. I've never thought of the poem in this much interest.
Thanks for sharing!
Your presentation is well researched and in good taste particularly the respect given to the history of Thai food. Keep up the excellent work. Thank you.
Your video is so amazing and very informative. Might I suggest trying the fruit and dessert portions from the poem in future videos. Make it a mini series on the channel.
Hey Adam. Just recently came across your Chanel today. What’s a great and fun journey. So sorry that you had to eat the whole bowl of boiled liver. I think the lady just took the poem by the words without really thinking them thoroughly. (Happen to most Thais who think Thai literature classes were easy in their high school years). Anyhow, as a Thai who cooks some of those dishes and have eaten most of those dishes since I was a boy. I believe “the liver, liver head boiled with vinegar, fish sauce, and chili”. Rama-II used the word “boiled” for the rhyming purposes, but it’s actually braised. I strongly believe it should be braised liver head (liver connective tissue part which connects the liver to the intestine), some places would put liver in the soup as well. Thai called it Koa Tub Moo Toon (คั่วตับหมูตุ๋น). The dish is totally a Chinese braised soup. You can mostly find it in the braised pork noodle soup places (older Chinese style rather than the street style stalls). Nevertheless, I love you research and your effort. Great job!
Fascinating! That's a great theory. I will also say- we just filmed (you'll see it on Tuesday when we post the new video) at a Hainanese-Thai restaurant, and one of their old recipes is pork liver with pickled chili....except it's a lot closer to what you described; beautifully cooked (not sure if it was braised after searing or just pan-fried, but thick cut and delicious) served with fried garlic and pickled chili in fish sauce. Amazing dish.
It always amazes me how far you may go to collect the information for each episode.
It is the first time come across you channel and Impressed in depth video, thank for doing this. Just subscribed ❤
great Thai studies,good video~~thank you very much
Thank you for doing the great work, since I am a descendant of Rama the 2nd, I’m still learn so much from your research
Respect! The verse I'm sure has tens of graduate study research papers on it. Your efforts are huge fun and informative. Subscribed.
Haha thanks! Much appreciated. Yeah- this was a really fun one to take on...though I’m sure those graduate research papers probably know more than we do.
As someone who is obsessed with Thai food I absolutely love this channel!
Great initiatives. Respect to your love of food and try to understand the culture and history.
Thank you!
In thai we have a name for all 8 directions, I think it's sanskrit word, Isaan is northeast, Udon is North, and the East is Burapha.
The funny thing about Thailand is the only Northeastern region that being called Isaan.
We don't call southern region taksin. we call it southern region. we don't call northern region Udon we just called it nothern region, and the East region, and the Central region.
but with isaan, people would say something like "Udon thani(the name means Northern city BTW) is right in the midddle of isaan region." and not northeastern region or ภาคตะวันออกเฉียงเหนือ
I guess because the word is too long, the litteraly translation of the word ตะวันออกเฉียงเหนือ would be the "sun up slanting north" East is "Sun up direction or ทิศตะวันออก" in thai and the west is... as you guessed it the sun down direction..... and we don't say north-east. we say east-north.
and the word for North is Above and South is Under BTW... what a weird languege.
That’s fascinating. Honestly. Thanks for taking the time to write
I am a local Thai…but I learn a lot about food and history and the nice place from your clip… thank you so much… looking forward to seeing the next ones..
OMG!!! I cannot imagine how you will ever top this---but I am sure you will. You never fail to amaze and delight. Love , love , love!!
I appreciate the comment- yeah I went back and watched this one again recently and had forgotten what a fun video this was. Glad you liked it!
The poem is pretty straight forward to me. We learn it in elementart school. One of my favorite poem.
You remind me of my American professor back in university days. He always pushed us to learn our history and appreciate our culture. Even got our class the tickets to watch Khon in Charoen Krung. Outside his work hours he devoted his time. Thank you for your hard work. Will always support you 🙏🏼
You videos are amazing
This is such a powerful deep history about Thai food!
Growing up reading and studying this poem while in secondary school 30 some years ago, I had never appreciated what was taught through this poem. Back then, I thought it was just a piece of poem explaining many wonderful dishes the queen had experienced.
But when you extracted it going deep down to the root of each dish and the imagination of how multi-cultural food scenes existed couple hundreds years ago, it looks very interesting.
Regardless of where the origin of each food, religious or culture was, Thais have embraced it to the society so well. Many even thoughts we originated everything but we did not. We embraced and recreated a new version of food, culture and tradition that everyone once being guests in the country feel like home or part of it.
I love your channel.
1st off, I have to thank you soo very much for teaching me about my native Thailand. I came to the states when I was 10, so that’s my Thai education level. My weak attempt at learning the history of my land always gets halted by the higher language used in my Thai media when explaining Thai history. It’s way above a 4th grade level.
I can’t believe Gang Om was on this list. I do t think many Bangkok Thais have even had this dish. One of my favorites hard to duplicate in the states but my mom makes one of the best.
Waiting for you to do one on Nam Prik Gabi and Gang Som Bae Sah!
Excellent documentary about Thai ancient culture food, reminds me it’s all. Thank you for makes this docs, good job 👏👍❤️❤️❤️❤️
Thank you
I'm very confuses right now, why am I learn Thai history from a foreigner... and enjoying it... keep up the good works.
This channel is fast becoming my favourite thing on UA-cam...and I watch a LOT of UA-cam!
Ah thanks man. Means a lot.
Please refrain from prejudice, use reason and evidence to find out the truth.❣
There are probably many people in this world who want to know.
The story of the ancient world, the truth is greater than fiction.
Thailand (Siam) give orders to build the wonders of the world called Angkor Wat.👽🤖
Cambodian people are just tribesmen who sell labor to build Angkor Wat.🤔
If you search, you will find many evidence such as ancient inscriptions.
Either in China, Burma or Vietnam, leading to the belief that Siam is the real owner of Angkor Wat. The Khmers are not the real owners of Angkor Wat. Suryavarman II came from Siam. Evidence from stone carvings indicates that great kings such as Suryavarman II came from Thailand's Lopburi province. King Jayavarman V traveled from Phimai in Thailand.
The Kingdom of Siam predates the Angkor Wat era.☺
For example, the name of the Kingdom of Lawo. Dvaravati Kingdom
All of these were established by Siam.
Lawo Kingdom located in the area of Lopburi Province on the land of Thailand at present
Lawo people speak Thai words ancient Thai language🧐
If there is information to discuss, there should be an on-stage debate.Must have representatives from many countries
came to listen as witnesses and judges such as Indians, the origin of civilization🕘
There are various evidences of Siam to explain to humans to discover the truth. and unanimously summarized Angkor Wat data
because truth is truth💯👀
I am a Thai citizen. I admired your great job. It is a great translation.
Great adventure! always love your content and research! As Thai, Gaeng Tae Po is my absolute favourite Thai dish! and one of the hardest Thai dish to balance the sweet, saltiness and sour flavour. Although now they cook it with pork belly but the original 'Taepo' เทโพ comes from the fish called Tae-po. The dish would use belly part(พื้นเนื้อท้อง in the poem) because of its fattiness(That's why they replace it with pork belly). I remember trying the fish version only once in my life from our own restaurant. Sometimes they also cook with dried fish/salted fish like you mentioned in other videos.
I really really love this video. ❤ I think this poem is the best for introducing Thai culinary for everyone (Thais and foreigners).
I studied the poem when I was in primary school (many years ago 😁), which is faded away through times.😅 While watching this vid, I could recall some parts of the poem that takes me down in the memory lane of my childhood. 😊
Thank you very very much for doing this ep. Much love & respect. 💝
Awesome comment, thanks so much for saying that.
@@OTRontheroad 💝💖💗
Great job.
As a Thai, I loved it so much. You have reminded me, and I believe many of us who watched this video, about this poem we learned in school. Your English translation helps me a lot if we have to explain the ingredients of each food to a foreigner, and believe it or not, many of us try to do the same thing when we were young.
Thank you for your working hard to find out❤but you just go to the backside of the grand Palace there is one division of the official King ceremony. they have many things such as how to make bouquet or. Royal recipe
I'm aware this is late relative to the video but regarding the rice, what it might've been is ข้าวบุหรี่ (Bukhri Rice), or at least what my middle school Teacher believe it was.
I'll note that due to Thais being Thais screwing up how stuff are said it's apparently called cigarette rice when translated using the distorted form.
I love food and history while eating is so good! 😋
Regarding the spiced rice dish; one possible contender might be khao kluk kapi (ข้าวคลุกกะปิ).
That’s a pretty interesting guess. We know it was obviously around back then
27:31 Gaeng Om is the signature dish of my father-in-law and it’s almost the only time beef is served in my Isan family. Ps.❤the food at Amritsar and their 24/7 opening hours.
Eating 'Gang Dtai Bpla' without a fatty protein, a big bowl ofsteam rice and big big tray of vegetable is a suicide attempt, even for a veteran Thai. 😂😂😂😂
Gang Dtai Bpla is a kind of curry soup but you are supposed to eat it with rice, other dishes, and vegetables. It’s not like a western soup that you get before your main course. I also see a similar situation where westerners eat the famous crab omelette without having rice.
Bravo to you for having the Gaeng Tai Pla alone just like that. It must have been very spicy. We usually don’t eat any curry or soup (like Tom Yam) alone without rice. The spiciness should be more tolerable with the rice. Anyway, I always enjoy your videos and thank you for making these videos!
WOW! I am very impressed that foreigners know so much about Thai history about food.
Khanom babin is also hard to find now.
Your thoroughness in these food docs is incredible. Much respect to you. I was surprised to hear Jeera (Zeera) Rice, which is common in at least certain parts of India. But then, Indians have had some contribution in various parts of East Asia - food, architecture, genetics. Even that poet king looks part Indian
I haven't seen you have raw shrimp!!!
By the way, I just watched 3 of your videos nonstop.
Amazing quality of research!
I reread the poem again after watching your fun video. I found that some of the menu you got were wrong.
Iron liver is actually pig spleen.
But good job anyway man 🎉.
Yes- someone else pointed this out too. I'm going to try to find the pig spleen dish! Thanks for mentioning it. Glad you enjoyed the video!
Your shows are making me hungry 😂
Good content 👍 ❤
1 Your videos are even better than high school Thai textbooks.
Whoa😮 very nice video. One correction though ตับเหล็ก means metal liver(because when you burn it it kind of gives out a shimmering glow), it isn’t pork liver but a spleen it's a sort of royal delicacy. Not a lot of people eat that stuff these days.
ahh.. that poem.
At 9:50 It's not that original dish refer to the poem. Most of modern Thai cook couldn't verify the main ingredient. "ตับเหล็ก" (aka "iron liver") is ancient word and refer to pig spleen ("ม้ามหมู" recent Thai word) but the word "ตับ" is liver in common Thai word. The word "น้ำส้ม" has two meanings. Orange Juice for drinking, for cooking it means "Vinegar". However, you made lot of interesting about Thai food. A thousand thanks for sharing.
You should do northern, southern and e-san food culture. It would be fascinating to watch.
100%. We're doing the best we can on zero budget- but the hope is definitely as the channel gets bigger, to have more opportunities to travel. Extended shoots in north, south, and Isaan- as well as other parts of Asia- are absolutely in the plans.
I have been watching your contents for a while now. Love all of them! Keep up the good work.
P.S. I was a Thai student at UVA for two years. I am surprised to hear from one of your videos that you also come from Charlottesville (if I am not mistaken).
No way!!! Say hey to the guys at Mellow Mushroom for me. Wahoowa!
@@OTRontheroad Haha, I have just come back to Thailand earlier this year! Charlottesville is indeed a nice town full of friendly people.
@@OTRontheroad Well, at 12:28 you are literally wearing a UVA cap lol.
16:12 “Tom Khlong” is a good combination with beer. I love Tom Khlong so much.
wow- you nailed it! Watch the video on Hangover Cures (one of the first ones we ever did). The whole video is about Tom Khlong and beer!
I wanna try this culinary "tour"...🥰🥰🥰
Gaeng Om is so very low land Lao/central Lao dish. I'm surprised and not surprised it made it on the list. I still hate dill to this day. I cant tell you how often my dad would make this ... X_X
The liver dish with vinegar is not correct.
In the poem they mentioned ตับเหล็ก, which is spleen, not liver.
Where is the restaurant that you guys had La Tieng? It looks so beautiful, hope to visit it!
goo.gl/maps/zMrJw5M4YvEh41hB8
I have watched several of your videos now and they are great. I have, however, noticed that for some reason you never refer to yellow curry as gaeng lueang or green curry as gaeng khiao wan (sweet).
Well in this case- it’s not yellow curry, it’s actually Sao Nam in this video- but yeah, we’re always sort of at least attempting to make videos that are easy to follow for anyone. It’s a food channel but ultimately my goal is to tell stories about people, and my hope is for someone who might have zero knowledge of the topics to still enjoy the stories- but hopefully as we get deeper into subjects we can also get more authentic with terminology
8:16 We need an episode about Daria's thoughts of potato in Thai and Asian food :)
lol...I'll pitch the idea to her. Hah
10.Gaeng Tay Po : Tay Po is black ear catfish. They was a popular fish to make the curry in the past. Now there are very few left in nature. So they switched to use pork belly instead.
I knew the dish was first made with fish, but didn’t know that part of the story. Interesting (and sad). Thank you! Incidentally, I’m replying to comments as I have my lunch of Gaeng Tae Po and Khua Kling from my neighborhood khao gaeng counter
I would love to add to ZexyT’s comment as well. The switch from Tay-po fish was not only it was difficult to find in the wild but also due to Thais started to change their eating habit (eating more pork) or picking up another Chinese influence (again, eating more pork). Therefore, the pork belly with its skin on (to mimic the Tay Po’s leathery skin) was substitute. Tay Po is one of my favorite curry since I was a child. I did not know the name of the curry when I was young, so I called it the curry with the morning glory. (แกงผักบุ้ง)😅
@@patpatpatting that's a really interesting point about why the pork belly is used (instead of a leaner cut, like in Hang Le)
@OTR Food & History thank you for your response. I think the used of pork belly is most likely due to the nature of the stewing nature of the curry. Leaner cut would give you a drier and tougher end product. Stewing meat with some fat would give you a juicer morsel plus the rendered fat helps give another flavor to the dish especially in Hang Lay Curry. I did not like the fattier version of the Hang Lay Curry since I’m now older and wiser. Fat = flavor. Lol.
great stuff!
I love Thai food…..I Love Thai Food…. I Love😍THAI FOOD 🌶️🧄🧅🫚🍤🍗🍜🍲….(hunger overtakes me…)
You have definitely created a cult of food seekers now. I'm not definite on that, but I've got a pretty strong hunch. I'm going to an Isan restaurant tomorrow. Chao!!!
Awesome message. Love to hear it. Thanks so much for writing
12:24 even with almost ten dish to go. You still order Pad Ta Tor. lol.
Ohh cooool.
So this is kind of a Thai version of the Simpson's New Orleans food tour.
you already did what many Thai UA-camr couldn't do, don't be upset, here's my thumb up.
yuo amazing !! why so little views?
Hah! Thanks, we like this one too. For a brand new channel, you never know what might get traction, but we appreciate everyone who takes the time to watch. Give it time and help us share the video!
Great
We learnt this poem in high school Thai Literature class. Should there be any need to prepare for this kind of contents again, I suggest contacting Thai Language department of leading Thai schools. Bangkok Christian College, my alma mater, might just be a good place to start. They have a good knack for online contents.
You directly ate Kaeng tai pra without rice!!!!
13:40 Some tale had say "Tae" that mean hard soup more than others Gaeng, not kidneys.
แกงไต>แกง>แกงจืด
I think the pork liver menu, probably referred to "Tub Lhek" (ตับเหล็ก: Iron liver). But despite the name, this menu is made from spleen. not liver.
I just laughed my arss off when u tried to make a poem for your princess.THE Potatoes hahaha good stuff bro keep it coming 😂
Hah, cheers, glad you got a kick out of that.
@@OTRontheroad bro if u want the spiciest curry in Thailand u shld try beef ribs chili curry from panya seafood & beer hima that mark Wien's went. They serve authentic southern Thai authentic food sooooo delicious
@@tw1nzor Have been there! Love the frozen beer. Their curry is really good- but it's not even the spiciest in that neighborhood....there's an epic jungle curry spot a few blocks away (also one I know Mark Wiens wrote something about on the blog ages ago). One of the spiciest and best jungle curries I've ever, ever had.
goo.gl/maps/Tsu98vjwtaysbhnM9
@@OTRontheroad omg I need to check it out thanks for the tip bro
Next time, requesting help from Thai high school students with the Thai poem would save you a lot of time.
They were drilled in this like their lives depend on it due to the need for college entrance exams.
The verse itself was taught in high school back in my days. And I believe it still is now.
That would make a very short video
@@OTRontheroad No, Don't do as he said ....... Yes that's way ,you will find the answer quickly, Many Thai people already know the answer ...We just enjoy watching other people's discovery
CORRECTION (Please): Miang Kam (เมี่ยงคำ) is eaten with Lalot leaves (ใบชะพลู), not Betel leaves (ใบพลู). Betel leaves are larger, thicker, and bitter, which is normally chewed up with the lime paste (as in limestone), just like chewing tobacco. You would get very dizzy if you eat the wrong thing, btw.
Correction: lalot leaves are better known as “wild betel”. Which is what they’re called here!
@OTRontheroad Lalot is Piper Sarmentosum. Betel is Piper Betle. At times, some people call Lalot as wild betel out of ignorance, and the name just sticks around. They often get it mixed up because their is no actual name in English. They are two totally different plants. The same thing happened with Chinese Water Spinach. Some people call it morning glory out of the flower similarity. Their leaves are very different.
@@BrichaJulbry Wild Betel and Betel are two different plants. Not related to each other. I think you're confused on this one. It's a terminology thing, maybe it's a different name based on where you come from, but as a chef working in Asia what you call "lalot" is Wild Betel. Full stop. "Betel" is what's used to wrap betelnut, which as you said, is not the same thing and is unrelated.
@OTRontheroad I'm not confused. I'm explaining how the names got mixed up and became understood the way you think. Several people in Thailand have always been confused themselves. There was originally no wild vs domestic betel. Betel leaves and betelnut are two other different plants as well. (Now, we are talking about three plants.) People who said wild betel didn't know better when they tried to differentiate betel leaves from Lalot back then. Over time, the name wild betel stuck that way as part of language evolution (just like any living language). Since you kindly share your credentials, let me share mine. I was born and raised in a Chinese family in Thailand. I have a language degree from Chulalongkorn University. I worked as an interpreter and a certified tour guide there. I've also been traveling and living abroad for the past 25+ years, cooking and grocery shopping for myself. 😊 Feel free to fact check on Wikipedia if you are still curious. Hope this help! Appreciate your passion anyhow.🙏
Now I'm interested in the desserts
Thailand has been trading with foreign countries for a long time. Ayutthaya we have a Japanese village. portugal village and many countries to stay together in a group that is easy to govern.
I think you need to watch more of our videos, we have covered all of those subjects extensively.
Damn good investigation work. Easier way could've been hitting up a Thai chef to find out what each dish is, but where is the fun in that.
Exactly! Where's the fun in that? And anyway the other hesitation was that in Thai resources (Jaspar- the producer/videographer- is Thai, so we do have some ability to navigate those angles) there's a ton of disagreement about the list, anyway. Like, almost no two books/websites list the dishes exactly the same. So even if somebody told us what it all was- I think we'd still need to do our own work (which also might not be 100% correct, but who knows? We're literally all just making our best guesses).
The correct translation for no.6 pork liver with (nam som) should be “vinegar. ”