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.
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!
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
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
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.
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.
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.
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.
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.
'Khao Hung' ข้าวหุง in the poem is 'Briyani'. And it has to have 'Look En' ลูกเอ็น which is Cardamon. Maybe we can be your consultants for the next quest in Thai cuisisine :)
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..
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. :)
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 🙏🏼
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.
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.
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. 💝
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💯👀
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.
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.
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!
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.
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
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!
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 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.
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 🎉.
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.
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.
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.
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.
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!!!
@@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
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.
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.
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.
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.
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)😅
@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.
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).
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.
@@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
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
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!
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
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.
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.
@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.🙏
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.
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 guess you got it wrong with massaman. The origin of this dish is unclear but, the most popular theory is it is an imitation of Persian stew. Someone, likely a Persian officer of King Narai of Ayuthaya, tried to recreate Persian stew with what available in Siam. A French priest living in Siam in 17th century noted that local food tasted terribly and the king served his foreign guests with Persian food made by cooks imported from Persia. Dishes mentioned in the poem and description as provided. (Not all dishes is detailed.) - Chicken massaman (มัสมั่นไก่)- The stew with cumin, hot and tangy smell. - Yam yai (ยำใหญ่)- A dish of various ingredients, seasoned with Japanese fish sauce. - Parboiled spleen (ม้ามลวก)- seasoned with vinegar and pepper (ตับเหล็ก means pork spleen, not liver with iron.) - Moo naem (หมูแนม)- comes with fresh chili and coral tree leaves, beautifully plated. - Shrimp koy (ก้อยกุ้ง) - Scented. (Koy is seasoned raw meat.) - Tepho soup (แกงเทโพ) - With belly meat, delicious-looking with oil on the surface. - Khom curry (แกงขม) - To eat with kanomjeen. - Om soup (แกงอ่อม) - Smooth flavor (The om soup here likely is a coconut milk-y fish soup, not the soup of the same name from Isan.) - Foreign style cooked rice - Cardamon flavored - Boar kaeng kua som (แกงคั่วส้มหมูป่า) - with sour salak (ระกำ) - Pla (พล่า) - With tangy aroma. - (Another dish of seasoned raw meat) - La tiang (ล่าเตียง) - Beautifully stacked. - Room (หรุ่ม) - (This snack is very similar to la-tiang. Speculated to have Persian origin. You may find you luck seeing this dish in a Muslim community in Bangkok.) - Steamed bird nest - Fish maw curry (แกงไตปลา) - Saeng wa (แสร้งว่า)
Again- there are 20 articles with 20 different explanations...we literally couldn't find two identical lists of the actual dishes. Yours is as good a guess as any and it's similar to a few (but not all) of the other explanations online and in print...we certainly don't declare our list to be definitive (and made that clear in the video I hope!), but I'm happy with the results and most of all, I'm glad to help this important work be remembered and to generate conversation about it. I'm excited to check out your suggestions and follow those up, too.
I will say, re: Massaman- this is something we have researched exhaustively and I am absolutely certain of the origins as being an Indian dish adapted by Malays before arriving in Thailand. The "Persian" explanation is due to the Persian roots of the Mughal empire, which was the dynasty that spread these dishes across Asia. It would be very likely that many of the Mughal traders who arrived in the Malay peninsula may have been Persian. But the dish is certainly Indian-Malay in origin.
@@OTRontheroad Sorry. I did not even guess. The poem is officially a part of Thai language lesson in middle school in Thailand. They are some online Thai language lessons on this poem (thanks to COVID lockdown) and every one of them giving the basically the same explanation. Unless you are better in Thai language than Thai language experts ...
I think you might have missed the context of the video- the entire point is that whatever you might have learned in COVID lockdown studies or Thai lessons, there’s nothing about it in English. So we tried to figure it out. It’s a video about the quest and the history more than a literal word-for-word translation. And no, it’s certainly not correct to say that all sources agree on the same dishes- that is simply not true and very easy to confirm. I have zero doubt of what you’re explaining and I fully trust your knowledge of the subject- but again please understand the context of the video and the point of this mission. Anyway thanks for your time in watching and responding!
@@OTRontheroad A notable historical figure from Ayuthaya period is Sheik Ahmad. According to Siamese record, Sheik Ahmad led his troupe of merchants from Qom to Ayuthaya. The troupe settled in Ayuthaya and Sheik Ahmad later was assigned the post of "samuhanayok fai nua, the prime minister of northern region. He was the most influential foreigner in Siamese court at the time. There are various records from foreigners that King Narai of Ayuthaya loved Persian cultures. King Baromakot of Ayuthaya was recorded loving Persian tales and his officer made a compilation of Persian tales for him. Everything suggested that the Persian was highly favored in the royal court in Ayuthaya period. It makes no sense to believe the Persian did not directly left its influence on Thai cuisine. The name massaman is assumed to derive from Persian word "musliman" meaning Muslims.
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.
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 problem is- when I'm filming a video and I have to eat a lot of food in the same day, sometimes rice is just too filling. Of course we'd normally eat curries with rice, but it's just not possible when we're eating all day! Hah.
Kang Tae Poe was originally used Tae Poe(a kind of catfish) fish instead of pork, very difficult to find this curry cook with this fish in the restaurant.
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!
I’ve learnt more Thai history from him that my Thai History classes haha 😂
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!
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!
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.
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
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!
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.
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.
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.
'Khao Hung' ข้าวหุง in the poem is 'Briyani'. And it has to have 'Look En' ลูกเอ็น which is Cardamon. Maybe we can be your consultants for the next quest in Thai cuisisine :)
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!
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..
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. :)
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 🙏🏼
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.
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
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.
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 💝💖💗
This channel is fast becoming my favourite thing on CZcams...and I watch a LOT of CZcams!
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💯👀
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!
Great initiatives. Respect to your love of food and try to understand the culture and history.
Thank you!
As someone who is obsessed with Thai food I absolutely love this channel!
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.
1 Your videos are even better than high school Thai textbooks.
I'm very confuses right now, why am I learn Thai history from a foreigner... and enjoying it... keep up the good works.
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!
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.
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
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.
The poem is pretty straight forward to me. We learn it in elementart school. One of my favorite poem.
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
Thank you for you summarize. I was learn and able remember this poem since I was young.
It always amazes me how far you may go to collect the information for each episode.
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!
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
Interesting content❤ Thank you so much for doing this🎉
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.
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!
You videos are amazing
We learnt the poem in junior highschool. I've never thought of the poem in this much interest.
Thanks for sharing!
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
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
As a chef you should recreate these old dishes or pass it onto other CZcamsrs like max Miller on taste history
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 am a Thai citizen. I admired your great job. It is a great translation.
The liver dish with vinegar is not correct.
In the poem they mentioned ตับเหล็ก, which is spleen, not liver.
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.
WOW! I am very impressed that foreigners know so much about Thai history about food.
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.
I love your channel.
I'm very impressed with the clip you presented.
Your shows are making me hungry 😂
You directly ate Kaeng tai pra without rice!!!!
I love food and history while eating is so good! 😋
It is the first time come across you channel and Impressed in depth video, thank for doing this. Just subscribed ❤
I haven't seen you have raw shrimp!!!
By the way, I just watched 3 of your videos nonstop.
Amazing quality of research!
ahh.. that poem.
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.
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
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
Ohh cooool.
So this is kind of a Thai version of the Simpson's New Orleans food tour.
great Thai studies,good video~~thank you very much
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
This is awesome, thanks for sharing 👍
Great job.
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.
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.
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.
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.
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.
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.
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
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
Good content 👍 ❤
I wanna try this culinary "tour"...🥰🥰🥰
Where is the restaurant that you guys had La Tieng? It looks so beautiful, hope to visit it!
goo.gl/maps/zMrJw5M4YvEh41hB8
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
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!
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
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.
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.🙏
you already did what many Thai CZcamsr couldn't do, don't be upset, here's my thumb up.
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.
Khanom babin is also hard to find now.
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.
I guess you got it wrong with massaman. The origin of this dish is unclear but, the most popular theory is it is an imitation of Persian stew. Someone, likely a Persian officer of King Narai of Ayuthaya, tried to recreate Persian stew with what available in Siam. A French priest living in Siam in 17th century noted that local food tasted terribly and the king served his foreign guests with Persian food made by cooks imported from Persia.
Dishes mentioned in the poem and description as provided. (Not all dishes is detailed.)
- Chicken massaman (มัสมั่นไก่)- The stew with cumin, hot and tangy smell.
- Yam yai (ยำใหญ่)- A dish of various ingredients, seasoned with Japanese fish sauce.
- Parboiled spleen (ม้ามลวก)- seasoned with vinegar and pepper (ตับเหล็ก means pork spleen, not liver with iron.)
- Moo naem (หมูแนม)- comes with fresh chili and coral tree leaves, beautifully plated.
- Shrimp koy (ก้อยกุ้ง) - Scented. (Koy is seasoned raw meat.)
- Tepho soup (แกงเทโพ) - With belly meat, delicious-looking with oil on the surface.
- Khom curry (แกงขม) - To eat with kanomjeen.
- Om soup (แกงอ่อม) - Smooth flavor (The om soup here likely is a coconut milk-y fish soup, not the soup of the same name from Isan.)
- Foreign style cooked rice - Cardamon flavored
- Boar kaeng kua som (แกงคั่วส้มหมูป่า) - with sour salak (ระกำ)
- Pla (พล่า) - With tangy aroma. - (Another dish of seasoned raw meat)
- La tiang (ล่าเตียง) - Beautifully stacked.
- Room (หรุ่ม) - (This snack is very similar to la-tiang. Speculated to have Persian origin. You may find you luck seeing this dish in a Muslim community in Bangkok.)
- Steamed bird nest
- Fish maw curry (แกงไตปลา)
- Saeng wa (แสร้งว่า)
Again- there are 20 articles with 20 different explanations...we literally couldn't find two identical lists of the actual dishes. Yours is as good a guess as any and it's similar to a few (but not all) of the other explanations online and in print...we certainly don't declare our list to be definitive (and made that clear in the video I hope!), but I'm happy with the results and most of all, I'm glad to help this important work be remembered and to generate conversation about it. I'm excited to check out your suggestions and follow those up, too.
I will say, re: Massaman- this is something we have researched exhaustively and I am absolutely certain of the origins as being an Indian dish adapted by Malays before arriving in Thailand. The "Persian" explanation is due to the Persian roots of the Mughal empire, which was the dynasty that spread these dishes across Asia. It would be very likely that many of the Mughal traders who arrived in the Malay peninsula may have been Persian. But the dish is certainly Indian-Malay in origin.
@@OTRontheroad Sorry. I did not even guess. The poem is officially a part of Thai language lesson in middle school in Thailand. They are some online Thai language lessons on this poem (thanks to COVID lockdown) and every one of them giving the basically the same explanation.
Unless you are better in Thai language than Thai language experts ...
I think you might have missed the context of the video- the entire point is that whatever you might have learned in COVID lockdown studies or Thai lessons, there’s nothing about it in English. So we tried to figure it out. It’s a video about the quest and the history more than a literal word-for-word translation. And no, it’s certainly not correct to say that all sources agree on the same dishes- that is simply not true and very easy to confirm. I have zero doubt of what you’re explaining and I fully trust your knowledge of the subject- but again please understand the context of the video and the point of this mission. Anyway thanks for your time in watching and responding!
@@OTRontheroad A notable historical figure from Ayuthaya period is Sheik Ahmad. According to Siamese record, Sheik Ahmad led his troupe of merchants from Qom to Ayuthaya. The troupe settled in Ayuthaya and Sheik Ahmad later was assigned the post of "samuhanayok fai nua, the prime minister of northern region. He was the most influential foreigner in Siamese court at the time.
There are various records from foreigners that King Narai of Ayuthaya loved Persian cultures.
King Baromakot of Ayuthaya was recorded loving Persian tales and his officer made a compilation of Persian tales for him.
Everything suggested that the Persian was highly favored in the royal court in Ayuthaya period.
It makes no sense to believe the Persian did not directly left its influence on Thai cuisine.
The name massaman is assumed to derive from Persian word "musliman" meaning Muslims.
Now I'm interested in the desserts
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.
I dont think 'koi kung' in the poem is esarn koy kung. It is more like pla (พล่า)- raw meat spicy salad of central thai.
Very possible. In Thai translations both are mentioned as possibilities.
If I remember correctly there's a whole lot of food inside the poem. We have a class that dedicate to this poem only at around grade 7-8
Yes, there’s a whole section devoted to desserts and fruits which we didn’t even touch
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).
Great
The correct translation for no.6 pork liver with (nam som) should be “vinegar. ”
It's a great idea...just not in 1 day. I applaud your guts to chase those flavours though!
13:40 Some tale had say "Tae" that mean hard soup more than others Gaeng, not kidneys.
แกงไต>แกง>แกงจืด
the liver dish is not accually pork liver, but it is the pork spleen dip in vinegar mix with pepper and japanese soy sauce.
All the curry in Thiland we eat with rice which acually goes very well and improves more taste.
Yes, somebody else pointed out that it might be referring to spleen instead of liver. I will try to find this to taste. Thank you!
The problem is- when I'm filming a video and I have to eat a lot of food in the same day, sometimes rice is just too filling. Of course we'd normally eat curries with rice, but it's just not possible when we're eating all day! Hah.
Kang Tae Poe was originally used Tae Poe(a kind of catfish) fish instead of pork, very difficult to find this curry cook with this fish in the restaurant.