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There must be really rich fanboys who buy every overpriced premade food

Andong, you are great. Thank you for researching and giving me this ready made. Truly my style of reverse engineering recipes!! Well done.

Ah.. Andong, my lovely kitchen heretic - never change Joke aside, as a Thai, I can tell you that nobody will blink an eye over your coconut oil rice or papaya subtitute Somtum - the rage will come by the way of you mixing dried shrimp and peanut into paste with cherry tomatoes. That and you'll be surprised that this sort of sweet fish sauce deepfried techniqe are used quite a lot in Thailand too, just subititue garlic with shallot and this will sound like something that came right out of the Thai kitchen.

Habe von radioeins hierher gefunden. Lecker!

Don't roast me I'm new here, are you asain

There's a Viet fusion place near us that makes these chicken wings with some kind of sour spicy seasoning. It's incredibly, but not sure what they use!

I like andong's ideas of replacing ingredients with local european ones, but I guess some are cheap enough that importing it is no problem

commenting to find my fellow fennel haters

Ok, I'm going to risk it and guess that the secret is potato starch. If not then it's corn starch, which I don't find stays crispy as long but it is effective..

i think this technique of fried food is going to be super viral now because of this video its super unique and refreshing to see something new i love this

Fortunately for me, green papaya is actually readily available in Brazil 😊

Deep frying technique added to my repertoire. Thanks 🤤👍

Hey Mr. Andong sir, rather than just slicing the limes in half, have a look at the way the Thai slice limes (e.g. czcams.com/video/ZSiZ5-zdE-4/video.html ). You'll get twice the juice from each lime. It was an eye opener to me.

Thanks Andong! 😊

I've learned so much here! I'm sure the double coating method will work excellently with things like tofu as well :)

Getting a green papaya in an asiamarket in germany and suddenly realizing you just payed 13 bucks for that thing is also good reason to try something else.

Annoying salespitch in the middle? Thumbs down.

Well, and here I just bought a bottle of fish sauce today for making Tasting History's Pathian Chicken. How utterly convenient! Note to self: Buy chicken wings next opportunity!

For even better filtering use a permanent (cleanable) coffee filter. Those starches can leave a really fine residue.

You had me at -garum- fishsauce.

I can barely stand the taste of an oily fried rice so I'm quite confused when people mix rice with coconut oil and say it's delicious. Does it really taste good?

This video has turned me into the proud owner of a Japanese style deep fryer 😂

I do a similar double coat on things, depending on what I'm frying. You can use the ice-cube method you showed, but I also keep my carbonated liquid in the fridge & pop it in the freezer for a short spell before using it. Also instead of carbonated water, try a soda/pop. I like carbonated ginger beer for Asian chicken or fish (Caribbean fried fish in ginger beer batter is ace). Not only does it add a light ginger flavour to the batter, but the sugars in the soda promote a quick Maillard reaction/caramelisation that gives better flavour & helps browning on that last quick fry.

I know you had the little Japanese tempura fryer with the draining lid towards you in the video. This way the camera could see what you were doing. But from experience using them, always have the lid either to the side, or preferably to the rear so that your hand or sleeve doesn't catch it & spill boiling oil on yourself.⚠

Thank you for always making great videos!! Love your content.❤🎉 For me too much sugar takes away from the seasoning and I don't like adding sugar to foods because many of the seasonings have added sugar. I have purchased Vietnamese wings at a local restaurants and they were delicious but sweet as heck. But that is a cultural thing and I respect that. I have made my version adding much less sugar and up the spice and they came out great. Appreciate your videos.

For the Som Tum, I'd recommend you to use unripe mango or cucumber for the papaya substitutes. Also there is Som Tum made from corn or carrot too if you want to make it with easy-to-find ingredients.

Baking soda or baking powder? In US, baking soda (sodium bicarbonate) comes in 1 lb (454g) boxes, or larger, not tiny envelopes. In shops specializing in German foods, I have seen tiny envelopes of baking powder (a mixture of an acid and a base) or hartshorn (ammonium carbonate). They all behave differently to make bubbles in batters.

Fish Sauce has a strong smell, but it gives every savory dish a more savory flavor without smelling fishy. I use it very often even in European dishes like Boeuf Bourgignon, Gulasz, Minestrone, Bolognese sauce and so on. It’s even good with scrambled eggs. I call it liquid msg, wich it is basically. Fuyoh!

For a som tam I would not use fennel (too much flavour) Carrot would work better or unripe mango would be even better. I would even consider making it with cucumber or corn instead od papaya, that would be better. Just my humble opinion. ก็แล้วแต่ครับ

Excellent episode man! I’m gonna try to make these.✌️

Love that you didnt keep us hanging with the "secret ingredient" hook and mentioned fish sauce right away, always hate that stuff with a passion

This looks insane... in the best possible way... omg im so hungry now ))) Thank you 😋

I'm having a friend comming over for dinner. Guesse what I'm going to make today (wink wink) 😉

Love the recipes but sad to see another victim of raycon!

I wish u were my brother or my friend so u cook for me lol Honestly idk is this your studio or your actual home area but it feels perfect, cozy and alive...almost give me the vibe of uncharted's attics...big attic with big windows. and yourself ,you r so energetic and passion that I can see the food in your face, and best part, u dealing with food its like atomic bomb...by far u r in my top 3 food youtube if not the best. Keep up love from Iran.

Fun fact; try using the frying oil, after it has cooled down, in making mayonnaise. Eh? Eh? Specially if you fried something fragrant and/or with some starch residue. Of course it is not very healthy but we can sometimes have some unhealthy food. Just remember not to live on them. Chicken wing mayo...eh?

Caramel and fish sauce combination reminds me of PadThai batch prep recipe by HotThaiKitchen I always wanted to eat that stuff straight as is Now I can satisfy my cravings Thanks for a recipe! And thanks for fryer review! Been considering buying a similar one a long time now. However I wasn’t sure it’s any good.

9:20

That looks incredibly tasty! That frier looked very tempting too... I also have an idea for you: "Pea Soup". No, not that horrible one you might think of, the Swedish pea soup, with pork in it! Served with mustard and a glass of "Swedish punsch" (look it up).

please do more thai food <3 , imo its way too underrepresented on YT compared to japanese,chinese,indian cuisine

Love the way you play on the traditional elements in Thai cuisine by adding new ideas. Definitely going to try this!

can't find the link to the japanese deep fryer pot :(

DER GERÄT!!! Its been a long time 😂

Jerusalem Artichoke is crunchy and very easy to grow. Also has sunflower like flowers.

Gonna try this at home 100%, simple and looks delicious.

looks great Andong!

na, das werd ich dann mal nachmachen müssen!

As a Thai, infusing anything coconut into rice pushes it culturally into desserts dishes. I haven't tried it, so who knows. It might pair well with other things we don't know. Also fennel bulb instead of green papaya would change the dish dramatically because fennel has their own smell that green papaya doesn't. It does look good tho so maybe it's delicious in its own way.

VER LA SALSA***

Before some Thai people rage out, there are very few restuarant in Thailand that serve papaya salad with oily coconut rice. It's actually pretty good combination especially with grilled chicken.