Thanks for the links. I will definitely try. I live in LA, w a large Thai population and many Thai restaurants. None of them but 1 (Jitdala) sells Khao Yam for $16.95+tax+tip=$22 USD... I think I will eat it in Thailand instead...
I apologize for commenting non-food related stuff but I want to let you know that I’m truly thankful for this wonderful documentary. Now, I feel like we could see the hope that the peace in the far south could be achievable just like the light at the end of the tunnel, even though I don’t know we could reach that in the end. No matter the end result of this year’s election, I really want the policies of demilitarization and decentralization (provincial governors to be locally elected rather than assigned from central government) would get to be used, at least in the Patani region. I wish that nobody would lose their life over this conflict anymore.
As a malaysian from the state of kelantan and live near the border, i would say that thai khao yam and our nasi kerabu is abit different. Thai version is more light as they used toasted coconut while we also add thickened coconut milk sauce called sambal tumis. Also, in term of vegetable thai used more colourful vegetables such as purple cabbage and carrot which we dont use. We used more herbaceous greens such as vietnamese coriander and bayleaf. Another distinction that i cannot fathom is some thai malay also add fried vermicelli or yellow noodles together with khao yam😂
The differences would be for Khao Yam, fruits such as mango or pomelo are used while for Nasi Kerabu would be the addition of protein like salted egg, beef or chicken. I love any rice that has a mixed of vegetables tied together with a delicious vehicle of sauce/soup. Alongside the two would be dishes like Bibimbap and Lei Cha! All these dishes have in common that they take an effort to make, every individual component are prepared separately (labour of love 😂) but worth it
We can be best friend. I didn't grow up with Nasi Kerabu, tried it once in my late teens in Kelantan and I crave for it ever since. It's so hard to find a decent one out of Kelantan, many places in Malaysia skim on the vege being so labour intensive. This video makes me want to revisit the Kelantan/ South Thailand 😋😋😋
The Malaysian version I'm familiar with has some boiled salted egg but otherwise the ingredient is 90% similar. I love having Solok with it ( stuffed green chilies with coconut and fish paste)
I love khao yam so much. It truly is a bite of Southeast Asia. When I learned how to make this the most important thing I was taught is that all the ingredients should be cut into similar thin shavings. It really brings out the flavors. Well done loved watching this 👍
As a Thai resident, I couldn't agree more with you, Adam, on the deliciousness of Khao Yam. It's something any foreign visitor should try for at least once in their life. Try to get hold of the authentic Southern version, not the quick, easily-prepared version sold in a plastic bag at morning markets in Bangkok. Nam Budu (the salad dressing) makes it unique, and has no substitute.
I wrote a comment earlier but unable to find it so I'm not sure if RUclips marked it as spam or if you've limited your comments to be reviewed first. Anyway, I am enjoying your channel with all the food history. I am one of your earlier viewers and I am glad to see how many subscribers you are quickly (and rightfully) gaining. Looking forward to what you can find for your Lao and Isaan food videos as I am not sure how much history has been preserved of the Lao Lan Xang kingdom. If you can, get your hands on Phia Sing's Traditional Recipes of Laos cookbook. He was a master of ceremonies and chef for the royal palace of Luang Prabang. Before his passing, he wrote his recipes down and trusted them with the Lao Prince who lent them to Alan Davidson, who then had them translated and published.
No, it's definitely not set for review on comments...not sure where that comment might be, but glad you wrote now. Thanks for the kind words and I appreciate you following since the days when we were shouting into the void- meals a lot. And that's an amazing tip. Our next video will get into Isaan food for the first time, but it's also focused on its introduction into Bangkok and not the roots- for that, I feel like we need to actually film in Isaan and across the border. Anyway I'll try to track down the book for sure. Cheers and much appreciated
Man i found your channel earlier today and just been binging your vids, some of the best informative documentary style food content on youtube. You'll blow up soon I can feel it also Steph from Chinese Cooking Demystified showing up on one of the earlier episodes was a shock 😆I've loved their channel for years
Thanks! Appreciate the kind words. And you'll see more of Chris and Steph...guests in the Sriracha video and the one on Bangkok's Other Chinatown (that one was mostly done with them)....I think Steph was also in the Pad Thai video, and you'll spot Chris in the background (I need someone to help me eat all this food) in a couple other videos as well.
That dish seemed similar to several dishes in Indonesia. The nam budu might be similar to shrimp paste (Belacan in Singapore & Malaysia or Terasi in Bahasa Indonesia). I once followed my late Grandmother’s method of grilling the shrimp paste prior to cooking it when i was in Australia. Police came knocking on my door trying to inspect my apartment. Apparently a neighbour suspected someone died and rot in my apartment.
Belacan more of solid or in paste form. Budu is less solid and more like a sauce. and yes the smell really run foul with some people if it first time they saw
@@OTRontheroad i have no idea about the origin. However, if i could point out a time in history, Thailand, Malaysia, Singapore and Indonesia were part of a kingdom called Srivijaya. As such, the cultures, thus culinary, are similar understandably.
Correction guys! Shrimp paste or belacan/terasi is totally different. Those are made with a shrimp, budu is made with anchovies. The process obviously different.
your research is on the spot every time. agument, the story line, the guest couldn't believe it. your channel deserves more followers. keep it growing! cheer up man
As always, what a great section especially looking into the dish in the Anthropological perspectives instead of Nationalism lens. I totally agree with you, Adam, that food should never have a boarder. Many cultures have shared the cultural identity through the similar dishes. I also appreciated your keen observations about variations of Khao Yum from one kitchen to the next. Here where I started to share my personal story. 😂 I remembered when I visited my maternal grand mother on the weekend. (She came from the South of Thailand). At least one a month my grandma would make Khao Yum (later learnt that was my mum’s idea to have my cousins and I ate vegetables). We would make our own mix of the veggies from a big tray of veggies. Not knowing you only need a smaller portion of year-old rice, I would piled on the rice. My grandma then would take 3/4 of the rice off my plate and handed it back to me to start assemble my own dish. Just like in your clip when the lady by the mosque said “if you put too much toasted coconut, you would need more sauce because it would dry out”. That happened to me when I was young, so I then learnt another trick. I would sprinkle the toasted coconut onto each spoon for each bite. What a smart kid?! 😂😂😂 Growing up with the dish and being exposed to many great Thai dished, I also did not know that many people did not know the dish or let alone trying one. (Well, that makes sense. If you do not know, how can you try?). I learnt in my Junior high (JH) that most people do not know Khao Yum. One my JH’s Anthropology teacher taught us about the dish and she even made Khao Yum for us the following week. Well, there were no free food per se. My JH teacher had us wrote a report about the history of the dish and how to incorporate it to the healthy lifestyle. As I was eating the dish, I asked my colleagues whether they had the dish before. Turned out, there were only myself and one of my classmate who came from the South had had this dish before.
You guys are killing it! Looking at the growth in your numbers just makes me feel so happy for you; well deserved recognition, and this is just the beginning!!!
Thanks! Haha still a long way to go, but it's nice to not feel quite as much like we're just talking into the void. Thank goodness for you and the handful of others who were engaged with us early- it made a big impact.
@@OTRontheroad Awwwwww! I just know that there were long, hard times, and lots of doubts if it was all worthwhile... I journey I still have to face up to.
I grew up in Pattani. My mom was selling Khao yam all her life. One bite bring you southeast asia but it bring back my childhood memory. I don't trade 1 disc of my mom's Khao yam with 1 kilogram of Traffle.
If you wanna go to real southern part of Thailand in Bangkok, go to Ramkhumhang. You will almost never hear Bangkok accent and only hear the southern accent. Btw, love your content as always.
Thanks for sharing Khao Yam history. Growing up in Pattani myself, I have not realised that Khaoyam was created by Javanese. I thought it was by Malays. Great summary on food cultures and food history. I really like this part. It brings more depth and excitement to learn about food. You are absolutely right. In the end of the day, it does not matter who created the food as long as we enjoy it. :) Bon Apetit!
Nam Budo originated in Pattani and is important for the recipe of (Kau Yam) or (Nasi Krabu), which is the food of the east coast of the Malay Peninsula. It was never the food of the Javanese.
I’m really digging your videos, your Thailand post-covid adventure, and seeing how the production quality and storytelling just keeps getting better! Also appreciate that you’re moving past the touristy areas and getting to really know the local culinary styles! The fact that the super healthy Khao Yum is your fave food! I grew up in Thailand and really miss the sheer variety basically unknown outside the country. I found myself sometimes wishing you had a translator accompanying you so 2-way conversations are possible. The longer you stick around you’ll pick on some conversational words and I’m sure that will unlock a whole new set of experiences. A Sawaddi Krap and Kob Khun Khap will go a long way. Some common pronunciation crimes that will really confuse the locals: :-) • Pad Thai is pronounced ‘Pahdt’ Thai • the seaside town of Hua Hin is not ‘hwa-heen’ but ‘Hoo-ah hinn’, • the islands starting with ‘Koh-’ (Koh Samui, etc) is pronounced more like a clipped ‘kaw’ , not ‘Koe’, • words starting with ‘Sri-’ or ending in ‘-orn’ contain a silent r, so Sriracha is siracha and Sririporn is siripon.
Excellent work as usual! In Indonesia, budu or rusip is only popular in Malay areas in eastern Sumatra, western Borneo, and the islands in between. On its own it’s disgusting LOL but somehow it’s acceptable when it’s in khao yam / nasi kerabu. I think khao yam is more complex and, in some instances, can be more refined with more flavor nuances. But I’m unfortunately a meat lover and nasi kerabu is usually served with ayam percik (grilled/roasted chicken in spiced coconut sauce), so I gotta go with the latter 😆
Love Khao Yam. LIving in Nonthaburi, we don't see it very much either. When we do, it is usually being sold at a market in a clear plastic clamshell take-home, usually with some components separated into little bags, etc to keep it all fresher. Mix it together at home, MAGIC. Now I need some right now!
i eat Sticky rice and steak or chicken skewers everday of my life. With my own version of Ponzu sauce... Never get tired of it. Everyone that eats it says its the best thing theyve ever had. My "Ponzu" is just 50/50 Soy sauce and lemon juice. Lots of Garlic and Sambal Oelek. It is the Best.
Wow! You love Khao Yam. Me too. Almost favorite food but you have to look hard for it here in Phuket these days. If I didn’t live here finding it would take some work. The best I’ve ever eaten was from a plastic bag in a Chumpon market. Yout channel just keeps getting more interesting.
I love Kao Yum at the first bite. I’m originally from central of Thailand, next to Bangkok. I went to study in Hat-Yai at 17 years old and that’s when I discovered Kao-Yum. I had to buy Budu back home to make Kao-Yum for my family during vacation.
The three people you interviewed are so remarkable plus the whole editing, research and writing that goes into this.. Kudos. Nasi Ulam or many dishes that comes from interior west Java are not really dishes. They are a whole philosophy of using and looking for the best ingredients from your own surrounding.
Thank you for your channel. It brings food and history alive, and you are great at explaining all these nuggets of information. Your passion for what and how you eat is right down my alley. Food plays such an integral part in all cultures.
In Songkhla my hometown so many places have หมี่กะทิ stir fried thin rice noodles with coconut milk and deep fried rice cracker in the kaoyum and serve with regular boiled egg, people always add protein more by buy a fried chicken from next door stall to eat with.
Wow that's crazy- that almost reminds me of like Sumatran lontong (with coconut milk and "krupuk" shrimp cracker) and boiled egg. Best breakfast food anywhere
I had khao yam since I was kids. My grandma she came from Songkhla. We alway got Budu from our cousins from the south and I never thought that khao yam is Malay dish 😊
When we will get an OTR documentary about OTR!!! I’m sure all of us will appreciate knowing more behind the scene! Where did the name come from? Why Thailand? Why are your video so damn addicting!!!!!
Haha more than one person has asked. I find it a strange idea but I think we’ll do it. Maybe for the one year anniversary or if we have a week where there’s no time for a full production
Yum. My Dad was from Pattani, so every other weekend he'd go buy some stinky beans and we'd have this for Sunday breakfast. The sour mango could be replaced or complemented by pomelo. So yeah, it's my favourite, and what I like most was how it's feels really fresh and light every time.
Thanks for taking the time to comment and I'm really glad you notice that. It's something I put a TON of time and focus on every week as I feel like that's so underrated in how important it is to create the right feeling for a story. Really appreciate it!
Hey@@OTRontheroad ! Would you mind me asking for the composer and title of the piece of the music you put at the chapter of «family legacy» please ? I am a musician, and it ain't often that music in a documentary stops me from continuing the video because I wanna hear more of it !
You clearly have a good ear for it. Almost all of the rest of the music in this video is open-source (still high quality) modern compositions from a subscription service. The one you inquire about is Nocturne Op. 9 No. 2 by Chopin@@ngchinkweedavid5709
4:11 - "Budu" is what Kelantanese call Nam Pla (or an ulfiltered version of Nam Pla). Usually comes in a bottle at the grocery store - in the 1970s you could only buy it on the East Coast, these days it's everywhere, though so is fish sauce from, say, Vietnam, so people often use that. For nasi kerabu it gets mixed with the stuff you see in the video - chopped chilies, onions, etc. To be honest - I've never been a huge fan of nasi kerabu, now I'll probably give it another try and see what I might've been missing. 14:41 😂 Freedom fries. I drove around Southern Thailand some years back, it's interesting how many Malay place names you come across. Some of them need deciphering, some of them are pretty obvious (Baan Gajahmati - Dead Elephant Village for instance).
Incidentally the Kelantanese are distinct from the other Malays in the Peninsula - there's a very distinct Kelantanese dialect, for instance. Up until the 1990s it wasn't so easy to get to Kelantan from the West Coast, unless you flew (very expensive back then), the rail and road links went through Gemas, which is in the south, and a journey would take at least a day or two. Trade with Southern Thailand was easier than trade with the rest of the Peninsula. This changed with the establishment of the Karak Highway, crossing the Main Range near Kuala Lumpur, and some years later, they opened a northern highway crossing the Main Range between Perak and Kelantan near the border with Thailand. Since Kelantan was relatively underdeveloped, and relatively rural, there is now a huge Kelantanese diaspora in Kuala Lumpur and all over the Malay Peninsula. It used to be that nasi kerabu and budu (and keropok lekor) were hard to find on the West Coast, now they are available everywhere.
We have a similar dish in Burma, called htamin thoke. Thamin means rice and thoke means salad. But we mix rice with all ingredients you mentioned above also noddles also. And usually served with a clear soup with lots of pepper, called hingah .
No wonder, Tanah Siri Province, which is currently called Tanintharyi, is one of the provinces of Myanmar, which is located in the arm of the Malay Peninsula. It was originally part of the Malaysian Kingdom of Kedah. There are many Malays in that region who speak ( Yawi language) in addition to the original Burmese language. They are different from the indigenous Mon peoples, who are the majority of Burma's population. Do not be surprised that the salad recipe or something similar to it is found in that spot.
I want to know why your video is not entitled "Nasi Kerabu and Khao Yam ..." instead of what it is. Seriously though, it is well-researched and entertaining.
I would pick arepas. I had lived in Venezuela for ten months, and I had had arepas everyday. Never got bored of it actually kinda never had enough of it.
@@OTRontheroad it had got me thinking for a while now. Which of Thai fish fermented sauces (fish sauce, Tai pla, Nam Pla rah, or Nam Budo) would be an equivalent of ancient Roman Garum. Thoughts?
@Pete Nueng. Thank you for your feedback. I’m well aware of Max Miller’s perspective, given he does not know other fermented fish products from Thailand or SE Asia for that matter. If you have more concrete evidence supporting his perspective. I’m all ears. IMO, Garum is more similar to Tai pla or Nam Budu since the Garum incorporate fish guts and spices. Furthermore, if you want the clear liquid you could also, just skim the floating liquid which come out during the fermentation.
Funny enough the first time I had this dish was in Los Angeles. I can't for the life of me remember where it was, but I had it the second time at the famous Jitlada restaurant on Sunset. (Thai food scene in LA is amazing, thanks to a pretty big Thai population.)
Here's the kicker: Nis looks typically like Malaysian Muslim woman. No second looks if she walks in downtown Kuala Lumpur. Without ever seeing her appearance and just talking to her over the phone: She's 100% Thai. Put both together and you have a mind bender.
That's just the typical Malay look. Patani and Kelantan share the same Malay language with very similar dialect, so if she was on the phone speaking Malay, she would probably sound no different than a Kelantanese.
In the past, Khao Yam did not include carrots and purple cabbage, but it was changed because local vegetables were hard to find and the vegetables changed every season. Normally, the original ingredients are morning glory, Etlingera elatior/ดาหลา, young cashew leaves, bean sprouts, lemongrass, Vietnamese coriander/ผักแพว, long beans, stink beans, cucumber, winged beans, mango or pomelo, and other vegetables. There may be fried noodles,Boiled eggs, fried rice crackers, ground pepper or finely ground fresh chili to add spiciness, and lime to add sourness.
This is interesting. I grew up in the deep south and was forced to eat this for breakfast almost everyday, so for a long time it was one of my most hated dishes. I would never imagine that one day a foreigner would come along and say this is the best food in the world 😂😂😂. Having said that, I must say that it has grown on me especially when I have it in my hometown now because it's so so much better than in Bangkok. Back home, shops that are well known for this just sell this one dish and don't sell anything else.
There are 3 famous recipes for Khao Yam in Thailand - Khao Yam Nakorn, Khao Yam Songkhla, and Khao Yam Saiburi of Pattani. Kelantan and Pattani are different kingdoms and waged war against each other in the past.
Nice one, Adam. That quick presentation of the history of the region was great, but the long term, millennias-long back and forth of cultures, empires, colonial borders and more is just too much to even digest in a short space of time. After reading that history of SE Asia I mentioned to you, my brain was overflowing with the sweep of history, and relating that to food culture was overwhelming my senses and curiosity. As for the naming of the dishes and the nationalistic pride and conflict over "whose authentic and iconic food is it?", I was reminded of St. Exupery's sentence in The Little Prince: "Words are the source of misunderstanding. It is only with the heart that one can see rightly". For me it would be "with the heart and the palate; stop arguing and just eat". I'm surprised that I don't remember ever eating or even hearing of this dish by any name, and there were a couple of Southern Thai Muslims on our training staff back in '69. PS, I'm also getting intrigued by the similarity and same roots of Isan and Lao dishes, and reading up on them with a plan of trying to recreate some of them here in the US.
Hey OTR, idea for you. I've found it a huge challenge finding a truly great "Som Tam Polamai" in Bangkok. I'll find random papaya bok bok vendors (who always move around), but they are sometimes great, and sometimes meh. Who has the BEST Som Tam Polami in Bangkok??? Som tam is obviously everywhere...somtam Polamai is not easy to find, and seems generally to be made as an afterthought. Where was it invented? Who has perfected it?
Oh man. We tried that in our second video we ever filmed (Talad Phlu). I love the stuff- salted egg in the ice cream and the raw egg on top so it semi-freezes. Would definitely be worth a dive at some point.
Khao Yam in southeast Asia, Hummus in the Levant, Couscous in Northern Africa, Jollof Rice in Northern Africa.... so politically and historically complex it is, and how personal it is, these topics are a headache and a pleasure at the same time hahaha
So agree with your thoughts on nationalism of food starting at 17:34. Claiming the origin of food is ridiculous as it cannot be 100% acertain unless there were food historians that existed long ago that tracks each iteration the food evolves into and who came up with that dish. Since the component of food can change at anytime depending on the person who cook it and the availability of ingredients at that time, each iteration/version would only be fully accepted as a dish of its own once it become popular by the people that eats it. There are too many factors to take into account and no one will spend so much time and effort to keep track of the history of food.
Just pinned a comment at the top with the links to the places featured in this video in Bangkok. BUT none of these are as good as the very best you'll find down south- and this is my favorite Khao Yam spot in Phuket (since you're going down there): goo.gl/maps/Noe3suBrG4VHYGep8
@@OTRontheroad Thx for the links. Finally tried "khao yam" at "khua kling pak sod คั่วกลิ้ง ผักสด" Silom last night. Will probably try "Rotonis" today. Indeed it's a very interesting dish, very hard to find even in Bangkok. I think I will learn to make it myself. The hard part will be making "Nam Budu" :)
This is going to be a weird comment, but can I assume you are pronouncing these ancient southeast asian kingdoms right? I play enough Europa Universalis that it was embarrassing not really knowing how to pronounce prominent and important historical kingdoms like Sukhothai and Ayutthaya, and you've mentioned others in other videos. I'd love to feel more confident when/if I ever find myself needing to discuss them out loud.
Hahaha great comment, have never gotten into EU but have heard nothing but good things. I’m a Civ guy but bored to sh*t with Civ 6. Anyway. Don’t ever “assume” I’m pronouncing anything right. It’s a dangerous assumption and I’m often wrong. However I am confident in the two you referenced- Sukhothai and Ayutthaya are definitely said correctly (though with my Virginia accent)
@@OTRontheroad I'd totally recommend EU but it has a reputation for a learning cliff for a reason and I have had more than one friend bounce off it. Still might be worth a try as an alternative to Civ, you just have to be patient and be cool with usually slower gameplay. And the fact that nations obviously aren't balanced since you are starting out with the world as it was in 1444. Of course, that date is perfect for Ayutthaya to be a really interesting option since, other than having to pay tribute to the Chinese, you are the strongest power in southeast asia and can basically do what you want, whether that is conquering the region and forming Siam, becoming a trade nation and besting nearby Malacca, or even something as crazy as trying to colonize the new world.
So one of the videos we did (Khao Gaeng) we visited a place where the family came from Sukhothai. Their version of Sukhothai noodles (a VERY old recipe) tasted EXACTLY like Pad Thai. Fascinating potential link and something I really want to get up there and explore.
Haha about once a week somebody asks that question. Watch our video on the "other" Chinatown- Huay Khwang. In the last section you'll actually hear me and Chris talking to each other. Though it's a recording from almost ten years ago.
So, I've grown lemongrass before and scratched myself pretty badly on the stalks, is the lemongrass the auntie at 4 mins in uses a special local variety of lemongrass that's softer or is there some trick to getting the abrasiveness out of raw lemongrass?
If I had to eat one food for the rest of my life I would have to pick pepperoni pizza but the blue rice looks cool... Oh, and just for fun I will say... MINE!!! 🍕
Hi, this is such an amazing video!!! (I’m a subscriber from other account lol) I’m so touched with the origin expansion part🙏 I wanted to ask, if it’s possible to use that part of the video to help (be part of) creating mine? I’m just not sure what the general rules are, but I assumed it could simply to ask for permission🫨 I can see you’re quoting the videos that you’ve used in the video- that’s also something I should do? Thank you xx
RUclips rules are 1) you can’t use more than 10% of someone else’s video, 2) someone else’s video can’t be the core of your own video (if that makes sense- like, you can’t just present someone else’s content as your own), and 3) you can’t use any music that plays in my video unless you also pay for the license. I think that’s it? Thanks for asking. No, it’s not required to credit the video creator, but we do it because it’s the right thing to do
@@OTRontheroad Thank you so much for a detailed answer!! It means a lot to me🙏 I love your channels (+ethics) and also love that you're crediting them 'because it's the right thing to do'. I've just learned so much. Thank you!!
when i worked at a thai retaurant my boss was southern thai and she made this for us maybe twice, it was such an affair, everyone had a job while she stired the sauce, everyone was shredding something
Been to Sorn, had their Khao Yam as part of the set menu, not my cup of tea, it was so fragrant I felt like I was eating Soap or Potpourri... It was wasted on my unsophisticated unrefined palette 😂
@@OTRontheroad Yeah will have to try it if I'm ever down south. I do like Khao Kluk Kapi so if the Khao Yam down south is less flowery I'll probably prefer it and less of a hit on the wallet.
what is the difference between this sauce and fish sauce? it sounds like the base could be fish sauce and then cooked down into the thick consistency with the other ingredients. but I wonder if somehow the fermentation is different than that of fish sauce.
Very, very similar- "fish sauce" uses more salt in the fermentation process, but beyond that your description (it's fish sauce that's cooked down with other ingredients) is pretty much spot on.
"But you can not say Khao Yam is a Javanese." True. Not even the Nasi Ulam. This because, although the Javanese is considered dominant ethnic in Indonesia (around 40% of Indonesian), we don't control all places in Java, it's more like we control around 60% of area, and Nasi Ulam comes from Banten, an area that the natives are defiantly not Javanese but has their own identity...
![GUILTY GEAR -STRIVE- Season Pass 4 Playable Character #1 [Queen Dizzy] Trailer](http://i.ytimg.com/vi/nXDsAgYXXv4/mqdefault.jpg)
Map Links:
Ruam Tai: goo.gl/maps/xYiBMa6UmWLNZ6A57
Cha Wang: goo.gl/maps/mCgQqfZ19n6Z5mC67
Mom's Counter: goo.gl/maps/r5rxBJdUxdJfdQNi7
Rotinis: goo.gl/maps/ae2nnBJ4hAkAQv5n6
Thanks for the links. I will definitely try. I live in LA, w a large Thai population and many Thai restaurants. None of them but 1 (Jitdala) sells Khao Yam for $16.95+tax+tip=$22 USD... I think I will eat it in Thailand instead...
The joy of finding out one of the khao yam places is on the same block as where I am staying my first night in Bangkok. THANK YOU
I apologize for commenting non-food related stuff but I want to let you know that I’m truly thankful for this wonderful documentary. Now, I feel like we could see the hope that the peace in the far south could be achievable just like the light at the end of the tunnel, even though I don’t know we could reach that in the end. No matter the end result of this year’s election, I really want the policies of demilitarization and decentralization (provincial governors to be locally elected rather than assigned from central government) would get to be used, at least in the Patani region. I wish that nobody would lose their life over this conflict anymore.
This is a fantastic comment. Thanks for taking the time to write and no apology necessary. All the best
As a malaysian from the state of kelantan and live near the border, i would say that thai khao yam and our nasi kerabu is abit different. Thai version is more light as they used toasted coconut while we also add thickened coconut milk sauce called sambal tumis. Also, in term of vegetable thai used more colourful vegetables such as purple cabbage and carrot which we dont use. We used more herbaceous greens such as vietnamese coriander and bayleaf.
Another distinction that i cannot fathom is some thai malay also add fried vermicelli or yellow noodles together with khao yam😂
The differences would be for Khao Yam, fruits such as mango or pomelo are used while for Nasi Kerabu would be the addition of protein like salted egg, beef or chicken.
I love any rice that has a mixed of vegetables tied together with a delicious vehicle of sauce/soup. Alongside the two would be dishes like Bibimbap and Lei Cha!
All these dishes have in common that they take an effort to make, every individual component are prepared separately (labour of love 😂) but worth it
As a Thai, born and raised in Samut Prakan, I've always thought of Khao Yam as a Malay dish, or at the very least southern border provinces.
These documentaries are soooo good. Everyone's passion for food and place and people saturates every shot. It makes me so happy to support you guys!
We can be best friend. I didn't grow up with Nasi Kerabu, tried it once in my late teens in Kelantan and I crave for it ever since. It's so hard to find a decent one out of Kelantan, many places in Malaysia skim on the vege being so labour intensive. This video makes me want to revisit the Kelantan/ South Thailand 😋😋😋
The Malaysian version I'm familiar with has some boiled salted egg but otherwise the ingredient is 90% similar. I love having Solok with it ( stuffed green chilies with coconut and fish paste)
I love khao yam so much. It truly is a bite of Southeast Asia. When I learned how to make this the most important thing I was taught is that all the ingredients should be cut into similar thin shavings. It really brings out the flavors. Well done loved watching this 👍
As a Thai resident, I couldn't agree more with you, Adam, on the deliciousness of Khao Yam. It's something any foreign visitor should try for at least once in their life. Try to get hold of the authentic Southern version, not the quick, easily-prepared version sold in a plastic bag at morning markets in Bangkok. Nam Budu (the salad dressing) makes it unique, and has no substitute.
ข้าวยำดอกดาหลา หาทานยากแล้วนะ
เกิดมาทั้งชีวิตยังไม่เคยกินข้าวยำเลยทั้งที่ยายเป็นคนใต้❤ อยากกินเลย.
I wrote a comment earlier but unable to find it so I'm not sure if RUclips marked it as spam or if you've limited your comments to be reviewed first. Anyway, I am enjoying your channel with all the food history. I am one of your earlier viewers and I am glad to see how many subscribers you are quickly (and rightfully) gaining. Looking forward to what you can find for your Lao and Isaan food videos as I am not sure how much history has been preserved of the Lao Lan Xang kingdom. If you can, get your hands on Phia Sing's Traditional Recipes of Laos cookbook. He was a master of ceremonies and chef for the royal palace of Luang Prabang. Before his passing, he wrote his recipes down and trusted them with the Lao Prince who lent them to Alan Davidson, who then had them translated and published.
No, it's definitely not set for review on comments...not sure where that comment might be, but glad you wrote now. Thanks for the kind words and I appreciate you following since the days when we were shouting into the void- meals a lot. And that's an amazing tip. Our next video will get into Isaan food for the first time, but it's also focused on its introduction into Bangkok and not the roots- for that, I feel like we need to actually film in Isaan and across the border. Anyway I'll try to track down the book for sure. Cheers and much appreciated
Man i found your channel earlier today and just been binging your vids, some of the best informative documentary style food content on youtube. You'll blow up soon I can feel it
also Steph from Chinese Cooking Demystified showing up on one of the earlier episodes was a shock 😆I've loved their channel for years
Thanks! Appreciate the kind words. And you'll see more of Chris and Steph...guests in the Sriracha video and the one on Bangkok's Other Chinatown (that one was mostly done with them)....I think Steph was also in the Pad Thai video, and you'll spot Chris in the background (I need someone to help me eat all this food) in a couple other videos as well.
That dish seemed similar to several dishes in Indonesia.
The nam budu might be similar to shrimp paste (Belacan in Singapore & Malaysia or Terasi in Bahasa Indonesia).
I once followed my late Grandmother’s method of grilling the shrimp paste prior to cooking it when i was in Australia. Police came knocking on my door trying to inspect my apartment. Apparently a neighbour suspected someone died and rot in my apartment.
That made me laugh out loud, thanks. And yes- as we cover in the video, it's highly likely the technique has Indonesian origins.
Belacan more of solid or in paste form. Budu is less solid and more like a sauce.
and yes the smell really run foul with some people if it first time they saw
@@OTRontheroad i have no idea about the origin. However, if i could point out a time in history, Thailand, Malaysia, Singapore and Indonesia were part of a kingdom called Srivijaya. As such, the cultures, thus culinary, are similar understandably.
Correction guys!
Shrimp paste or belacan/terasi is totally different. Those are made with a shrimp, budu is made with anchovies. The process obviously different.
@@deltahunter2302 Thanks for clarifying.
your research is on the spot every time. agument, the story line, the guest couldn't believe it. your channel deserves more followers. keep it growing! cheer up man
One of the healthiest dishes on earth. Glad you like the recipe from the South.
As always, what a great section especially looking into the dish in the Anthropological perspectives instead of Nationalism lens. I totally agree with you, Adam, that food should never have a boarder. Many cultures have shared the cultural identity through the similar dishes. I also appreciated your keen observations about variations of Khao Yum from one kitchen to the next.
Here where I started to share my personal story. 😂 I remembered when I visited my maternal grand mother on the weekend. (She came from the South of Thailand). At least one a month my grandma would make Khao Yum (later learnt that was my mum’s idea to have my cousins and I ate vegetables). We would make our own mix of the veggies from a big tray of veggies. Not knowing you only need a smaller portion of year-old rice, I would piled on the rice. My grandma then would take 3/4 of the rice off my plate and handed it back to me to start assemble my own dish. Just like in your clip when the lady by the mosque said “if you put too much toasted coconut, you would need more sauce because it would dry out”. That happened to me when I was young, so I then learnt another trick. I would sprinkle the toasted coconut onto each spoon for each bite. What a smart kid?! 😂😂😂 Growing up with the dish and being exposed to many great Thai dished, I also did not know that many people did not know the dish or let alone trying one. (Well, that makes sense. If you do not know, how can you try?). I learnt in my Junior high (JH) that most people do not know Khao Yum. One my JH’s Anthropology teacher taught us about the dish and she even made Khao Yum for us the following week. Well, there were no free food per se. My JH teacher had us wrote a report about the history of the dish and how to incorporate it to the healthy lifestyle. As I was eating the dish, I asked my colleagues whether they had the dish before. Turned out, there were only myself and one of my classmate who came from the South had had this dish before.
You guys are killing it! Looking at the growth in your numbers just makes me feel so happy for you; well deserved recognition, and this is just the beginning!!!
Thanks! Haha still a long way to go, but it's nice to not feel quite as much like we're just talking into the void. Thank goodness for you and the handful of others who were engaged with us early- it made a big impact.
@@OTRontheroad Awwwwww! I just know that there were long, hard times, and lots of doubts if it was all worthwhile... I journey I still have to face up to.
I grew up in Pattani. My mom was selling Khao yam all her life. One bite bring you southeast asia but it bring back my childhood memory. I don't trade 1 disc of my mom's Khao yam with 1 kilogram of Traffle.
If you wanna go to real southern part of Thailand in Bangkok, go to Ramkhumhang. You will almost never hear Bangkok accent and only hear the southern accent. Btw, love your content as always.
Thanks for sharing Khao Yam history. Growing up in Pattani myself, I have not realised that Khaoyam was created by Javanese. I thought it was by Malays. Great summary on food cultures and food history. I really like this part. It brings more depth and excitement to learn about food. You are absolutely right. In the end of the day, it does not matter who created the food as long as we enjoy it. :) Bon Apetit!
Nam Budo originated in Pattani and is important for the recipe of (Kau Yam) or (Nasi Krabu), which is the food of the east coast of the Malay Peninsula. It was never the food of the Javanese.
I’m really digging your videos, your Thailand post-covid adventure, and seeing how the production quality and storytelling just keeps getting better! Also appreciate that you’re moving past the touristy areas and getting to really know the local culinary styles! The fact that the super healthy Khao Yum is your fave food! I grew up in Thailand and really miss the sheer variety basically unknown outside the country.
I found myself sometimes wishing you had a translator accompanying you so 2-way conversations are possible. The longer you stick around you’ll pick on some conversational words and I’m sure that will unlock a whole new set of experiences. A Sawaddi Krap and Kob Khun Khap will go a long way.
Some common pronunciation crimes that will really confuse the locals: :-)
• Pad Thai is pronounced ‘Pahdt’ Thai
• the seaside town of Hua Hin is not ‘hwa-heen’ but ‘Hoo-ah hinn’,
• the islands starting with ‘Koh-’ (Koh Samui, etc) is pronounced more like a clipped ‘kaw’ , not ‘Koe’,
• words starting with ‘Sri-’ or ending in ‘-orn’ contain a silent r, so Sriracha is siracha and Sririporn is siripon.
To be added . Suvarnabhumi International Airport(BKK) is pronounced SU- WAN- NA- POOM
kerabu is pronounced k'rabu as spoken by the Malaysian jounalist - with a slight roll on the "r"
Excellent work as usual! In Indonesia, budu or rusip is only popular in Malay areas in eastern Sumatra, western Borneo, and the islands in between. On its own it’s disgusting LOL but somehow it’s acceptable when it’s in khao yam / nasi kerabu.
I think khao yam is more complex and, in some instances, can be more refined with more flavor nuances. But I’m unfortunately a meat lover and nasi kerabu is usually served with ayam percik (grilled/roasted chicken in spiced coconut sauce), so I gotta go with the latter 😆
Agree. I just came back from Bangkok and I fell in love with Khao Yam. So so good, yet healthy.
Love Khao Yam. LIving in Nonthaburi, we don't see it very much either. When we do, it is usually being sold at a market in a clear plastic clamshell take-home, usually with some components separated into little bags, etc to keep it all fresher. Mix it together at home, MAGIC. Now I need some right now!
i eat Sticky rice and steak or chicken skewers everday of my life. With my own version of Ponzu sauce... Never get tired of it. Everyone that eats it says its the best thing theyve ever had. My "Ponzu" is just 50/50 Soy sauce and lemon juice. Lots of Garlic and Sambal Oelek. It is the Best.
Wow! You love Khao Yam. Me too. Almost favorite food but you have to look hard for it here in Phuket these days. If I didn’t live here finding it would take some work. The best I’ve ever eaten was from a plastic bag in a Chumpon market.
Yout channel just keeps getting more interesting.
I’m sure you know the island more than me, but this is my favorite Khao yam on Phuket: RohMarn Roti
+66 86 690 5136
goo.gl/maps/VmMCYSMTy4eHoy16A
I love Kao Yum at the first bite. I’m originally from central of Thailand, next to Bangkok. I went to study in Hat-Yai at 17 years old and that’s when I discovered Kao-Yum. I had to buy Budu back home to make Kao-Yum for my family during vacation.
As a someone born in Songkhla and growing up on this, you did the dish a good justice. Very underrated dish but also a bit of a hard dish to get into.
Its not just history food content , its good spirit content n much knowledge too , terima kasih (thx) for made this video
Sama sama!
The three people you interviewed are so remarkable plus the whole editing, research and writing that goes into this.. Kudos.
Nasi Ulam or many dishes that comes from interior west Java are not really dishes. They are a whole philosophy of using and looking for the best ingredients from your own surrounding.
Thank you for your channel. It brings food and history alive, and you are great at explaining all these nuggets of information. Your passion for what and how you eat is right down my alley. Food plays such an integral part in all cultures.
In Songkhla my hometown so many places have หมี่กะทิ stir fried thin rice noodles with coconut milk and deep fried rice cracker in the kaoyum and serve with regular boiled egg, people always add protein more by buy a fried chicken from next door stall to eat with.
Wow that's crazy- that almost reminds me of like Sumatran lontong (with coconut milk and "krupuk" shrimp cracker) and boiled egg. Best breakfast food anywhere
I had khao yam since I was kids. My grandma she came from Songkhla. We alway got Budu from our cousins from the south and I never thought that khao yam is Malay dish 😊
หลายคนรับรู้ว่าเรามีพี่น้องคนไทยติดแผ่นดินที่มาเลเชีย เขายังส่งต่อวัฒนธรรมและภาษาดั้งเดิมเอาไว้ หลายคนยังดูทีวีไทย พูดภาษาไทย ฉันเป็นคนชุมพร ข้าวยำเป็นสิ่งที่กินตั้งแต่เด็กเหมือนกัน ถึงแม้ว่าฉันจะไม่ใช่คน 3 จังหวัด มันเป็นอาหารเบาท้องดีต่อสุขภาพ
When we will get an OTR documentary about OTR!!! I’m sure all of us will appreciate knowing more behind the scene! Where did the name come from? Why Thailand? Why are your video so damn addicting!!!!!
Haha more than one person has asked. I find it a strange idea but I think we’ll do it. Maybe for the one year anniversary or if we have a week where there’s no time for a full production
Yum. My Dad was from Pattani, so every other weekend he'd go buy some stinky beans and we'd have this for Sunday breakfast. The sour mango could be replaced or complemented by pomelo. So yeah, it's my favourite, and what I like most was how it's feels really fresh and light every time.
One of the best part of your documentary is music. It’s so captivating!!! Nice job OTR team.
Thanks for taking the time to comment and I'm really glad you notice that. It's something I put a TON of time and focus on every week as I feel like that's so underrated in how important it is to create the right feeling for a story. Really appreciate it!
Hey@@OTRontheroad ! Would you mind me asking for the composer and title of the piece of the music you put at the chapter of «family legacy» please ? I am a musician, and it ain't often that music in a documentary stops me from continuing the video because I wanna hear more of it !
You clearly have a good ear for it. Almost all of the rest of the music in this video is open-source (still high quality) modern compositions from a subscription service. The one you inquire about is Nocturne Op. 9 No. 2 by Chopin@@ngchinkweedavid5709
Miang kham had that same effect on me! Like a completely new sensation, texture, aroma and flavour with every bite.
4:11 - "Budu" is what Kelantanese call Nam Pla (or an ulfiltered version of Nam Pla). Usually comes in a bottle at the grocery store - in the 1970s you could only buy it on the East Coast, these days it's everywhere, though so is fish sauce from, say, Vietnam, so people often use that. For nasi kerabu it gets mixed with the stuff you see in the video - chopped chilies, onions, etc. To be honest - I've never been a huge fan of nasi kerabu, now I'll probably give it another try and see what I might've been missing. 14:41 😂 Freedom fries. I drove around Southern Thailand some years back, it's interesting how many Malay place names you come across. Some of them need deciphering, some of them are pretty obvious (Baan Gajahmati - Dead Elephant Village for instance).
Incidentally the Kelantanese are distinct from the other Malays in the Peninsula - there's a very distinct Kelantanese dialect, for instance. Up until the 1990s it wasn't so easy to get to Kelantan from the West Coast, unless you flew (very expensive back then), the rail and road links went through Gemas, which is in the south, and a journey would take at least a day or two. Trade with Southern Thailand was easier than trade with the rest of the Peninsula. This changed with the establishment of the Karak Highway, crossing the Main Range near Kuala Lumpur, and some years later, they opened a northern highway crossing the Main Range between Perak and Kelantan near the border with Thailand. Since Kelantan was relatively underdeveloped, and relatively rural, there is now a huge Kelantanese diaspora in Kuala Lumpur and all over the Malay Peninsula. It used to be that nasi kerabu and budu (and keropok lekor) were hard to find on the West Coast, now they are available everywhere.
We have a similar dish in Burma, called htamin thoke. Thamin means rice and thoke means salad. But we mix rice with all ingredients you mentioned above also noddles also. And usually served with a clear soup with lots of pepper, called hingah .
No wonder, Tanah Siri Province, which is currently called Tanintharyi, is one of the provinces of Myanmar, which is located in the arm of the Malay Peninsula. It was originally part of the Malaysian Kingdom of Kedah. There are many Malays in that region who speak ( Yawi language) in addition to the original Burmese language. They are different from the indigenous Mon peoples, who are the majority of Burma's population. Do not be surprised that the salad recipe or something similar to it is found in that spot.
thank you Adam! amazing story, especially at the food nationalism part. can't wait to watch more of your videos 😊
Very well done. With each episode my respect for your work grows. Keep on keeping on!
I want to know why your video is not entitled "Nasi Kerabu and Khao Yam ..." instead of what it is. Seriously though, it is well-researched and entertaining.
I would pick arepas. I had lived in Venezuela for ten months, and I had had arepas everyday. Never got bored of it actually kinda never had enough of it.
Amazed that you managed to get a table at SORN......another great video! Thanks!
This is my favourite dish from Thailand after Mieng Kam!
ข้าวยำน้ำบูดูสูตรแถวบ้านจะเน้นหวานเค็มกลิ่นอ่อนๆ(จังหวัดที่ไม่ใช่สามจังหวัดชายแดน มีทั้งชาวพุทธและมุสลิมอยู่ร่วมกลมกลืนสงบ) จะใส่; กุ้งแห้งป่น,มะพร้าวคั่วป่น,หอมแดงซอย,พริกขี้หนูสดซอย,กลีบดอกดาหลา,เม็ดกระถิน(สะตอเบา),ผลไม้รสเปรี้ยวในท้องถิ่นอย่างมะม่วงเบา/ส้มโอ/สับปะรด เป็นต้น
ภาตใต้: ข้าวยำราดน้ำบูดู
ภาคกลาง: ข้าวคลุกน้ำพริก/คลุกกะปิ
(ภาคอื่นๆไม่แน่ใจมีข้าวคลุกคล้ายๆกันอีกไหม?)
แน่นอนว่าสยามหรือไทยคือดินแดนแห่งความหลากหลายในทุกมิติมาแต่โบราณนับยุคก่อนประวัติศาสตร์นับพันๆปีจนถึงปัจจุบัน ไม่ต่างจากเพื่อนบ้านอาเซียนที่มีอารยธรรมใกล้เคียงสลับกันยิ่งใหญ่มีอยู่หรือล่มสลายหรือรวบรวมสืบทอดอารยธรรมสู่รุ่นต่อๆ
แต่สิ่งที่ไทยมีเสน่ห์ก็คือการพร้อมรับเอาอิทธิพลใหม่ๆเข้ามาตลอดแต่ขณะเดียวกันก็ไม่ลืมรากเหง้าหรือของเดิมที่มี พูดง่ายๆคือในด้านอาหารไทยมันกว้างขวางมากและก็ไม่ได้หมายถึงอาหารดั้งเดิมที่มีเอกลักษณ์หรือสูตรเฉพาะเท่านั้น การรับเอาอาหารจากทั้งผู้มาเยือนนักเดินทางหรือจากชุมชนท้องถิ่นร่วมวัฒนธรรมหรือจากที่อื่นใด แล้วเอามาปรับปรุงประยุกต์ตามวิถีและวัตถุดิบที่มีบวกกับการปรับเปลี่ยนวิธีการปรุงบ้างตามภูมิปัญญาหรือเทคนิคเพิ่มด้วย ทำให้ก่อเกิดเป็นอาหารไทยที่แพร่หลายและหลากหลายอิทธิพลมารวมอยู่ในไทย ซึ่งพร้อมให้นักท่องเที่ยวเดินทางได้ลองชิมจนติดใจอย่างทุกวันนี้
ยกตัวอย่างเช่น โรตี น่าจะเริ่มจากชาวมุสลิมในไทยนำมาแพร่หลายและปรับปรุงกลายเป็นเมนูของหวานทานเล่นมากกว่าอาหารจานหลักที่ทานเป็นของคาวหรือน้ำแกงตามต้นฉบับอย่างอินเดีย พูดง่ายๆคือ โรตีสไตล์ไทยๆเป็นของหวานที่รับเอาอิทธิพลจากอินเดียมาประยุกต์จนขึ้นชื่อในแบบไทยเอง
เช่นเดียวกับ ข้าวยำ ที่เริ่มต้นก็คงมาจากชุมชนชาวมุสลิมในโซนไทยและมาเลย์หรืออินโดที่มีดินแดนเคยร่วมและแยกกัน ดังนั้นขอเรียกว่าเป็นวัฒนธรรมอาหารร่วมของชาวมุสลิมโซนคาบสมุทรแถบนี้ก็ได้ ในความคล้ายก็ย่อมมีความต่างกัน ตามวัตถุดิบและวิถีของท้องถิ่นที่สืบทอดกันไป มุสลิมไทยเรียกข้าวยำ มุสลิมผสมจีนในมาเลย์หรือว่าอินโดก็เรียกอีกอย่างนั่นแหละ
My favorite!! I was born in narathiwas their nambudu is salty then i move to songkhla where their nambudu is sweet. Love them both tho
Saw your video again, still great video.❤
I have to try this dish ,love your vblogs
Nam Budu sounds like Pla Ra on steroids & as a Swedish aficionado on ”fermented herring” I think this might be love at first sight 🥰
Talk about an ingredient that everyone hates until they actually try it.
@@OTRontheroad it had got me thinking for a while now. Which of Thai fish fermented sauces (fish sauce, Tai pla, Nam Pla rah, or Nam Budo) would be an equivalent of ancient Roman Garum. Thoughts?
Nam Pla is closest to garum. Max Miller on RUclips channel did an episode on this.
@Pete Nueng. Thank you for your feedback. I’m well aware of Max Miller’s perspective, given he does not know other fermented fish products from Thailand or SE Asia for that matter. If you have more concrete evidence supporting his perspective. I’m all ears. IMO, Garum is more similar to Tai pla or Nam Budu since the Garum incorporate fish guts and spices. Furthermore, if you want the clear liquid you could also, just skim the floating liquid which come out during the fermentation.
Haha Nam budu was way more salty than Nam Pla ra but for me Nam Pla ra still got those bitterness and I love those sour kick at the end taste haha
Funny enough the first time I had this dish was in Los Angeles. I can't for the life of me remember where it was, but I had it the second time at the famous Jitlada restaurant on Sunset. (Thai food scene in LA is amazing, thanks to a pretty big Thai population.)
Here's the kicker: Nis looks typically like Malaysian Muslim woman. No second looks if she walks in downtown Kuala Lumpur. Without ever seeing her appearance and just talking to her over the phone: She's 100% Thai. Put both together and you have a mind bender.
That's just the typical Malay look. Patani and Kelantan share the same Malay language with very similar dialect, so if she was on the phone speaking Malay, she would probably sound no different than a Kelantanese.
Another excellent video, very insightful I'm not even aware of the history behind the dish although my family on my mom side came from the south.
Well spoken about food and nationalism! Really happy i found this chanel!
Following OTR channel🙂
Burmese people have similar dish like this-Phay rice salad & Shan fermented rice
Fantastic documentary😊🙏❤️🇹🇭
hey is seem might be out of topic but i think you should try out " Khao khluk kapi " as well they are good and one of my favorite
This is so well put together. I know I should not watch this at night but I can't resist the new content from your channel...now I'm super hungry😂
Thank you!
One of my fav dish. Yummmmm 😍
also what is that food being cut in half at 26:32? is that a bread? Looks awesome
Charcoal roti!
Never heard of the plate, indeed It didn`t seem much by first look, but man now It kind of has become my main curiosity motivating me to visit 🤣
In the past, Khao Yam did not include carrots and purple cabbage, but it was changed because local vegetables were hard to find and the vegetables changed every season. Normally, the original ingredients are morning glory, Etlingera elatior/ดาหลา, young cashew leaves, bean sprouts, lemongrass, Vietnamese coriander/ผักแพว, long beans, stink beans, cucumber, winged beans, mango or pomelo, and other vegetables. There may be fried noodles,Boiled eggs, fried rice crackers, ground pepper or finely ground fresh chili to add spiciness, and lime to add sourness.
Wowz that sounds SO delicious!!!!
Its actually one name if you translate it.
Khao Yam is Rice Salad.
Nasi Kerabu is also Rice Salad.
I ate khao yum with southern fry chicken ...So good....
You have class! :D I love Khao Yam so so much :9
This is interesting. I grew up in the deep south and was forced to eat this for breakfast almost everyday, so for a long time it was one of my most hated dishes. I would never imagine that one day a foreigner would come along and say this is the best food in the world 😂😂😂.
Having said that, I must say that it has grown on me especially when I have it in my hometown now because it's so so much better than in Bangkok. Back home, shops that are well known for this just sell this one dish and don't sell anything else.
There are 3 famous recipes for Khao Yam in Thailand - Khao Yam Nakorn, Khao Yam Songkhla, and Khao Yam Saiburi of Pattani.
Kelantan and Pattani are different kingdoms and waged war against each other in the past.
bullsh#t 😁
Nice one, Adam. That quick presentation of the history of the region was great, but the long term, millennias-long back and forth of cultures, empires, colonial borders and more is just too much to even digest in a short space of time. After reading that history of SE Asia I mentioned to you, my brain was overflowing with the sweep of history, and relating that to food culture was overwhelming my senses and curiosity. As for the naming of the dishes and the nationalistic pride and conflict over "whose authentic and iconic food is it?", I was reminded of St. Exupery's sentence in The Little Prince: "Words are the source of misunderstanding. It is only with the heart that one can see rightly". For me it would be "with the heart and the palate; stop arguing and just eat". I'm surprised that I don't remember ever eating or even hearing of this dish by any name, and there were a couple of Southern Thai Muslims on our training staff back in '69. PS, I'm also getting intrigued by the similarity and same roots of Isan and Lao dishes, and reading up on them with a plan of trying to recreate some of them here in the US.
The fermented fish sauce sounds like a similar process to garum or liquimen, a really popular condiment in the time of the ancient Roman empire!
Hey OTR, idea for you. I've found it a huge challenge finding a truly great "Som Tam Polamai" in Bangkok. I'll find random papaya bok bok vendors (who always move around), but they are sometimes great, and sometimes meh. Who has the BEST Som Tam Polami in Bangkok??? Som tam is obviously everywhere...somtam Polamai is not easy to find, and seems generally to be made as an afterthought. Where was it invented? Who has perfected it?
Congratulation! You have discovered Khao Yam.
Here’s a challenge: Try figuring out the origins of “frozen egg ice cream” (ไอศกรีมไข่แข็ง)
Oh man. We tried that in our second video we ever filmed (Talad Phlu). I love the stuff- salted egg in the ice cream and the raw egg on top so it semi-freezes. Would definitely be worth a dive at some point.
Would love to see your style of food documentary on Malaysia food when you have the interest and time for it.
Can't wait for the chance to dive in.
@@OTRontheroad oh yeah!!
Khao Yam in southeast Asia, Hummus in the Levant, Couscous in Northern Africa, Jollof Rice in Northern Africa.... so politically and historically complex it is, and how personal it is, these topics are a headache and a pleasure at the same time hahaha
So agree with your thoughts on nationalism of food starting at 17:34. Claiming the origin of food is ridiculous as it cannot be 100% acertain unless there were food historians that existed long ago that tracks each iteration the food evolves into and who came up with that dish. Since the component of food can change at anytime depending on the person who cook it and the availability of ingredients at that time, each iteration/version would only be fully accepted as a dish of its own once it become popular by the people that eats it. There are too many factors to take into account and no one will spend so much time and effort to keep track of the history of food.
Unfortunately, Thai restaurants outside Thailand dont have this dish. They should have it. The world needs to share this delicious Thai dish 😌
I really want to try Khao Yum or Nasi Kerabu. Can you provide Google Map links in Bangkok? I am about to visit Bangkok and Phuket.
Just pinned a comment at the top with the links to the places featured in this video in Bangkok. BUT none of these are as good as the very best you'll find down south- and this is my favorite Khao Yam spot in Phuket (since you're going down there): goo.gl/maps/Noe3suBrG4VHYGep8
@@OTRontheroad Thx for the links. Finally tried "khao yam" at "khua kling pak sod คั่วกลิ้ง ผักสด" Silom last night. Will probably try "Rotonis" today. Indeed it's a very interesting dish, very hard to find even in Bangkok. I think I will learn to make it myself. The hard part will be making "Nam Budu" :)
Khao yam and nasi kerabu was the same..yam mean kerabu..i think the dish was originated in between kelantan and patani..i love both version..
Find you someone who loves you as much as Adam and friends love Thai food.
You have educated me. I will seek this dish out and report back....lol
Khao Yam is good stuff .. eat it a lot always when im there ;P
This is going to be a weird comment, but can I assume you are pronouncing these ancient southeast asian kingdoms right? I play enough Europa Universalis that it was embarrassing not really knowing how to pronounce prominent and important historical kingdoms like Sukhothai and Ayutthaya, and you've mentioned others in other videos. I'd love to feel more confident when/if I ever find myself needing to discuss them out loud.
Hahaha great comment, have never gotten into EU but have heard nothing but good things. I’m a Civ guy but bored to sh*t with Civ 6. Anyway. Don’t ever “assume” I’m pronouncing anything right. It’s a dangerous assumption and I’m often wrong. However I am confident in the two you referenced- Sukhothai and Ayutthaya are definitely said correctly (though with my Virginia accent)
@@OTRontheroad I'd totally recommend EU but it has a reputation for a learning cliff for a reason and I have had more than one friend bounce off it. Still might be worth a try as an alternative to Civ, you just have to be patient and be cool with usually slower gameplay. And the fact that nations obviously aren't balanced since you are starting out with the world as it was in 1444. Of course, that date is perfect for Ayutthaya to be a really interesting option since, other than having to pay tribute to the Chinese, you are the strongest power in southeast asia and can basically do what you want, whether that is conquering the region and forming Siam, becoming a trade nation and besting nearby Malacca, or even something as crazy as trying to colonize the new world.
Hi OTR team if you like history and traditional Thai foods and pad Thai and more. you should go visit sukhuthai city
So one of the videos we did (Khao Gaeng) we visited a place where the family came from Sukhothai. Their version of Sukhothai noodles (a VERY old recipe) tasted EXACTLY like Pad Thai. Fascinating potential link and something I really want to get up there and explore.
@@OTRontheroad I am from sukhuthai originally but now living in in Vancouver Canada for 33 years really miss Thailand 🇹🇭
It may be hard to find in Thai restaurant in Bangkok but you can find in local market easier, in my opinion
Are there any specific markets in the Sukhumvit area that have it?
Why your voice and the voice of the Chinese Cooking Demystified guy sound soooo similar?!?!
Haha about once a week somebody asks that question. Watch our video on the "other" Chinatown- Huay Khwang. In the last section you'll actually hear me and Chris talking to each other. Though it's a recording from almost ten years ago.
Thank you for this video about one of the most popular dishes in my home region. It really is an amazing dish, that I do not nearly eat often enough.😊
So, I've grown lemongrass before and scratched myself pretty badly on the stalks, is the lemongrass the auntie at 4 mins in uses a special local variety of lemongrass that's softer or is there some trick to getting the abrasiveness out of raw lemongrass?
If I had to eat one food for the rest of my life I would have to pick pepperoni pizza but the blue rice looks cool... Oh, and just for fun I will say... MINE!!! 🍕
What are the restaraunts mentioned in the video?
Brother you need to do a documentary about roti with condensed milk.
I have Khao Yam for my breakfast every day when I was a kid, Well that was 40 - 50 years ago LOL
Hi, this is such an amazing video!!! (I’m a subscriber from other account lol) I’m so touched with the origin expansion part🙏 I wanted to ask, if it’s possible to use that part of the video to help (be part of) creating mine? I’m just not sure what the general rules are, but I assumed it could simply to ask for permission🫨 I can see you’re quoting the videos that you’ve used in the video- that’s also something I should do? Thank you xx
RUclips rules are 1) you can’t use more than 10% of someone else’s video, 2) someone else’s video can’t be the core of your own video (if that makes sense- like, you can’t just present someone else’s content as your own), and 3) you can’t use any music that plays in my video unless you also pay for the license. I think that’s it? Thanks for asking. No, it’s not required to credit the video creator, but we do it because it’s the right thing to do
@@OTRontheroad Thank you so much for a detailed answer!! It means a lot to me🙏 I love your channels (+ethics) and also love that you're crediting them 'because it's the right thing to do'. I've just learned so much. Thank you!!
when i worked at a thai retaurant my boss was southern thai and she made this for us maybe twice, it was such an affair, everyone had a job while she stired the sauce, everyone was shredding something
Been to Sorn, had their Khao Yam as part of the set menu, not my cup of tea, it was so fragrant I felt like I was eating Soap or Potpourri... It was wasted on my unsophisticated unrefined palette 😂
(Don’t blame your palate...It was MUCH better in the south for 25 baht)
@@OTRontheroad Yeah will have to try it if I'm ever down south. I do like Khao Kluk Kapi so if the Khao Yam down south is less flowery I'll probably prefer it and less of a hit on the wallet.
what is the difference between this sauce and fish sauce? it sounds like the base could be fish sauce and then cooked down into the thick consistency with the other ingredients. but I wonder if somehow the fermentation is different than that of fish sauce.
Very, very similar- "fish sauce" uses more salt in the fermentation process, but beyond that your description (it's fish sauce that's cooked down with other ingredients) is pretty much spot on.
"But you can not say Khao Yam is a Javanese." True. Not even the Nasi Ulam. This because, although the Javanese is considered dominant ethnic in Indonesia (around 40% of Indonesian), we don't control all places in Java, it's more like we control around 60% of area, and Nasi Ulam comes from Banten, an area that the natives are defiantly not Javanese but has their own identity...
How the name of the sauce that takes a year to spelled for khao yam? Whete can I find the ingredients for it….
Nam Budu, or Budu sauce
Salad Salad and more salad