Maybe he's calling them that coz he doesn't know how else to address them. And just like in a restaurant kitchen everyone cooking is not chef, in fruit stall too, everyone cutting is not chef.
Whoa, the Thais never cease to amaze with their creativity 😮 We have santol fruit as well in Indonesia, but at least in my neck of the woods we often see it as a fruit with little value as it’s not as “meaty” and it’s seen as not nutritious or satisfying to eat. Turns out you just need to have to add a little flair in preparing it and the fruit becomes so much more appealing to the mass. Simply amazing.
@@TunaStrata banyak sebutannya, tergantung tempat. Ada sotul, kecapi, sentul, ketuat, apo, kelampu, sinlol, terapu, ketapi, sattulu, dan lain sebagainya.
Wow, Thais are so frickin inventive with their flavors, I love it. I'm Filipino and we've always just eaten santol just with a bit of salt. The way they prepared that. And the green mango, too. WOWOWOW! I want to visit Thailand so bad now and make a pilgrimage here!
This is the most detailed informative and picturesque description of food i have ever seen. All other youtubers i have seen just mumbles in circles without giving any information
You are so talented at describing the flavors and textures. My first trip to Thailand, the number one mind blowing thing was the fruit! Can't wait for more videos like this!
Chef Lucas - love how you inspire us to WANT to hear and learn more about every dish you kindly explore and explain! You have amazing talent for story telling!
feels like as though i have already eaten this before and tasted it before with the way you're describing the taste & textures. i literally have no idea wtf is that but i already know what it taste like and feel like exactly. amazing.
Heeeey! We have this santol tree in our backyard, my Great Grandma who I used to play with when I was small planted it over decades ago here in the Philippines. It always bears fruit. You can eat this with vinegar and soy sauce or salt instead. Very exquisite! I like eating the flesh part rather than sa cottony seed.
Never knew you could eat the fruit part and not just around the seed! I used to climb my grandmas tree in the Philippines for the family when I was younger and eat it with salt!
The "technique" is called ทรงเครื่อง ( _song khrueang_ ) which literally means "to have more than a normal amount of condiments/spices" when used with food.
Green mangoes are just mangoes that is unripe, but it is true that preferably the green mangoes we serve is of different species than the ripe mangoes we eat. The species is bred for its sour and crispness. You can eat ripe "green mango" and it would still taste okay, not as sweet and crispier than normal mango.
I've mostly had santol as ตำกระท้อน, but the first time I tried it was similar to this with a sweet savory spin (after they made me try it fresh and unadded to)
Thank you so much! I needed this valuable information! I came to your video and much needed information. This is God's answer for me! Thank you, thank you.
We have more than 100 varieties of mangoes. I'm glad you inform people that it's different one, not a raw version of mangoes we eat with sticky rice. One varieties of santol in the southern of Thailand has sweet taste, not tart or astringent. But the one you eat must pair with Thai style sauces which also has various versions. Any acid friut can pair with those sauces. Enjoy !!!
I used to love Santol when I was young. We love to eat it with salt or fish sauce or whatever type of condiments that will make it tasty. This hits childhood memories once again.
Also, those green mangoes look like regular carabao mangoes to me, which are the Philippine cultivar. And yes, we eat them raw _and_ ripe in the Philippines. And yes, they're still very sweet when ripe. The sweetness of carabao mango almost sugary, with little aftertaste. You should visit Guimaras Island in Iloilo or Davao in Mindanao, those are our best mango-producing locations.
Hi Lucas.....I'm Robert. I've lived in Bangkok 20+ years and 30+ years in Hong Kong before that. Fellow Foodie and trained chef as well. I hope we can connect online somehow and meet on one of your future visits here....or during this visit! I follow you on many YT channels and enjoy your posts! Cheers....Robert
I would love to try santol with the syrup and dried coconut/peanut toppings, but definitely without the dried shrimps. A little too much to handle for a foreign taste buds 😂 The Thais are definitely very creative with their food 😋
Regarding the comments about green mango not being a different species, I say it's true but also not true. "Green mango" is not a separate species, but this particular kind of mango is a different species. It has a strong mango flavor with a floral after taste, tart with a hint of sweetness and smooth mouth feel similar to a perimmon. Typically when you eat mangos green, they have powdery mouth feel with a plain sour and very little mango flavour.
Green mangoes are unripe mangoes, not another mango species. In Thailand, mangoes are divided into two categories based on their unripe flavor: sour and unsour; the unsour variety is less popular. When ripe, both become sweet.
6:25 No, the green mango is a raw mango not new specie. I'm Thai btw Many kind of fruits is green when young/raw with hard meat and can be different in taste. Raw mango can comes with plain taste or sour. Thai people usually eat raw sour fruit with "Namplawan" (Sweet fish sauce dipping paste 5:00) or with other dipping to balance the sourness of raw sour fruit
There are so many type of mango in Asia. I suspect that it is specific type of mango. It is specific mango variety that it is not great when it is ripped. Unless you are really into fruit, I can even begin to remember all the variety of mango. The fruit market that I got have like 6-10 type of mango on peak season alone.
Normally the green raw mango is the same as the the ripe mango such as raw Nam Dok Mai we dip in this Sweet Fish Sauce. But this lady just use other type of mango. 😊
Weird how it works over there in Thailand. Here in the Philippines, green mango is just an unripe mango; they aren’t a separate fruit. Wait a week and it’ll become the same soft, sweet, yellow fruit the country is well known for.
What they meant was that it’s a different type of mangoes. There are several varieties here. The one people like to dip in that type of sauce is the sour kind and they’re more popularly eaten unripe for their sourness. The varieties we eat ripe are different kinds. Though of course you can eat any of them ripe/unripe however you like. At the end of the day, they’re all mangoes.
I love how he refers to them as “Chef” giving them the respect that I feel not many people give to these food stall chefs.
Yeah, peak respect towards others. We have so many of food stalls in Thailand that we really took them for granted.
Maybe he's calling them that coz he doesn't know how else to address them. And just like in a restaurant kitchen everyone cooking is not chef, in fruit stall too, everyone cutting is not chef.
+
You need to put Lucas’ name in the title so I know not to skip it
Or you could use common sense and know that Street Eats is his series.
@@higgy82no
@@timettesagreed
@@higgy82It's almost as if people can't look at thumbnails too
💯
Lucas is the best at describing the experience of eating - he conveys all the textures, flavours and sensations.
Well then i recommend you watching Emmymade
Mark wein is the best
Whoa, the Thais never cease to amaze with their creativity 😮 We have santol fruit as well in Indonesia, but at least in my neck of the woods we often see it as a fruit with little value as it’s not as “meaty” and it’s seen as not nutritious or satisfying to eat. Turns out you just need to have to add a little flair in preparing it and the fruit becomes so much more appealing to the mass. Simply amazing.
Bahass indonesianya apa? Santol juga?
@@TunaStrata banyak sebutannya, tergantung tempat. Ada sotul, kecapi, sentul, ketuat, apo, kelampu, sinlol, terapu, ketapi, sattulu, dan lain sebagainya.
Speaking of which, i wonder if it's possible to turn it into Rujak...
Wow, Thais are so frickin inventive with their flavors, I love it. I'm Filipino and we've always just eaten santol just with a bit of salt. The way they prepared that. And the green mango, too. WOWOWOW! I want to visit Thailand so bad now and make a pilgrimage here!
there is a version which preserved with syrup with ice, it can be any kind of sweet tangy fruit
Interesting. Santol is mostly preapared here with salt
Peeled santol w salt reminds me of my childhood 😅 green mango w bagoong and anybody remember Binatog?! Omg im starving
@@ikratuaLove that one too!
the version with ice is the best.
This is the most detailed informative and picturesque description of food i have ever seen. All other youtubers i have seen just mumbles in circles without giving any information
You are so talented at describing the flavors and textures. My first trip to Thailand, the number one mind blowing thing was the fruit! Can't wait for more videos like this!
The way he describes the food is absolutely amazing it’s like I’m tasting it too 😊
Lucas and the team working on this series have done an incredible job. Amazing content 🙌
“It’s full body experience”
How can you enjoy the food this much! Love chef Lucas.
Chef Lucas - love how you inspire us to WANT to hear and learn more about every dish you kindly explore and explain! You have amazing talent for story telling!
The BEST series on the channel
santol is so underrated. it can be sweet or sour but overall this is a mouth watering fruit
This is one of the best kept secret Thai snacks. I'm surprised anyone is covering it!
feels like as though i have already eaten this before and tasted it before with the way you're describing the taste & textures. i literally have no idea wtf is that but i already know what it taste like and feel like exactly. amazing.
I can't wait to see what videos he has filmed because Lucas is such a pleasure to watch with his commentary and knowledge 🤗
I really love it with shrimp paste! but honestly any sour fruit goes really well with sweet shrimp paste ❤
"the outside of this fruit is a little bit like a pet" love this guy
We call it Santol as well in the Philippines. It is like a peach but with a hard seed in the middle. It’s quite fleshy and sweet and sour.
When I was young I loved playing with santol rubbery peels. Fruits = Food, dessert, toys :)
Thais are crazy geniuses with food.
There is santol in syrup with ice as summer treat called “กระท้อนลอยแก้ว” and there is santol smoothie as well.
This stuff really is amazing, you dont think it can be then you try it and get your mind blown
Heeeey! We have this santol tree in our backyard, my Great Grandma who I used to play with when I was small planted it over decades ago here in the Philippines. It always bears fruit. You can eat this with vinegar and soy sauce or salt instead. Very exquisite! I like eating the flesh part rather than sa cottony seed.
he's so cute and knowledgable and excited omg i love him
These two menus are authentic local Thai 'desserts.' I hope you enjoy the food here! 👍👍👍👍😄😄😊😊
Thank you for explaining that green mangos are their own variety! I didn't know that before this video.
One of the best things about living in Bangkok is the fantastic, plentiful supply of super high quality fresh fruit.
มันเป็นผลไม้หน้าร้อน ที่เรากินในเวลากลางวันหลังอาหารเที่ยง คือที่สุด แต่ที่เด็ดกว่านี้คือตำกระท้อน
Always click the like button before i even watch the video! Love Lucas videos my mouth was watering!
His love language and passionate for foods is a mukbang on is own.
Never knew you could eat the fruit part and not just around the seed! I used to climb my grandmas tree in the Philippines for the family when I was younger and eat it with salt!
Lucas always makes me starving! please put his name in the title!!!
Santol 🤤🤤🤤 In the Philippines, we just dip it in Salt when eating it. Interesting that they use various toppings/sauce when eating it in Thailand.
The "technique" is called ทรงเครื่อง ( _song khrueang_ ) which literally means "to have more than a normal amount of condiments/spices" when used with food.
Spicy salt and spicy shrimp paste
Green mangoes are just mangoes that is unripe, but it is true that preferably the green mangoes we serve is of different species than the ripe mangoes we eat. The species is bred for its sour and crispness. You can eat ripe "green mango" and it would still taste okay, not as sweet and crispier than normal mango.
Lucas Sin's videos are the best.
I feel like I've eaten this fruit through Lucas' description ❤❤
Spicy Cotton Fruit looks so refreshing! Yummy
I've mostly had santol as ตำกระท้อน, but the first time I tried it was similar to this with a sweet savory spin (after they made me try it fresh and unadded to)
This makes me want to go to Thailand just for the fruit! 😂 All those delicious mangos and dragon fruit 😋
Thank you so much! I needed this valuable information! I came to your video and much needed information. This is God's answer for me! Thank you, thank you.
I see Lucas, I click
The resinous taste of santol is so addicting. I love it.
Making my mouth water watching this video , drooling 🤤
Lucas is pure awesomeness
I hope I can go visit this fruit stand *.*
I think u should try Rujak, Indonesian fruit salad with many kind of Indonesian fruits with hot peanut sauce.
FASCINATING
I would eat so much fruit in thailand
Santol without seeds? Wow! In the Philippines, we have small and too much seeds.
I actually really like ripened green mangos though. It's very tangy and addictive,very different to a yellow mango.
We have more than 100 varieties of mangoes. I'm glad you inform people that it's different one, not a raw version of mangoes we eat with sticky rice.
One varieties of santol in the southern of Thailand has sweet taste, not tart or astringent. But the one you eat must pair with Thai style sauces which also has various versions. Any acid friut can pair with those sauces. Enjoy !!!
This was amazing, I so wish I could go there and try all the beautiful exotic fruits. 😭
welcomeee to Thailandddd.. Asian country will make you feel like you're in a different universe
I used to love Santol when I was young. We love to eat it with salt or fish sauce or whatever type of condiments that will make it tasty.
This hits childhood memories once again.
Also, those green mangoes look like regular carabao mangoes to me, which are the Philippine cultivar. And yes, we eat them raw _and_ ripe in the Philippines. And yes, they're still very sweet when ripe. The sweetness of carabao mango almost sugary, with little aftertaste. You should visit Guimaras Island in Iloilo or Davao in Mindanao, those are our best mango-producing locations.
i love fruit queen
Hi Lucas.....I'm Robert. I've lived in Bangkok 20+ years and 30+ years in Hong Kong before that.
Fellow Foodie and trained chef as well.
I hope we can connect online somehow and meet on one of your future visits here....or during this visit!
I follow you on many YT channels and enjoy your posts!
Cheers....Robert
Am I the only one drooling while watching this?
My fav fruit
Love how I can taste the food you have on here with your descriptions but I had to open google on a separate tab to google certain descriptions....
The way he uses adjectives to put into words the sensation of taste is on another level 😂😂😂
Very interesting … down to try
Thai language .. Aroi mak! ("aroy mah") .. very delicious!
Adding dried shrimp to fruit..is mind blowing, this makes me wanna book a flight to Thailand to try it immediately.
OMG! I have not had this for almost 40 years!!😋😋😋🎉🎉
I would love to try santol with the syrup and dried coconut/peanut toppings, but definitely without the dried shrimps. A little too much to handle for a foreign taste buds 😂 The Thais are definitely very creative with their food 😋
This guy makes me want to go on a food trip to asia
Regarding the comments about green mango not being a different species, I say it's true but also not true. "Green mango" is not a separate species, but this particular kind of mango is a different species. It has a strong mango flavor with a floral after taste, tart with a hint of sweetness and smooth mouth feel similar to a perimmon. Typically when you eat mangos green, they have powdery mouth feel with a plain sour and very little mango flavour.
Love santol. The Philippines prepares the rind/flesh as a pickle.
I hate when they review something I’ll never be able to get in America. I hate it but I also I love it.
2:02 the face of " you absolute freak no you can not have a taste"
Drooling while watching this lol
I like it unripe mangos with spacial sauce 🤩😍search มะม่วงน้ำปลาหวาน,กระท้อนน้ำปลาหวาน
Green mangoes are unripe mangoes, not another mango species. In Thailand, mangoes are divided into two categories based on their unripe flavor: sour and unsour; the unsour variety is less popular. When ripe, both become sweet.
I need this now
I’m I love with fruits in Bangkok that I can’t get in Malaysia 🇲🇾
this fruit is kechapi in Malaysia
Never seen this before. Very interesting.
I love Santol but plain. Mouth watering…
The red brown sugar that you see, typically it is a combination of white sugar, salt, dried chili, seasoning powder and MSG ✨❤
6:25 No, the green mango is a raw mango not new specie. I'm Thai btw
Many kind of fruits is green when young/raw with hard meat and can be different in taste. Raw mango can comes with plain taste or sour. Thai people usually eat raw sour fruit with "Namplawan" (Sweet fish sauce dipping paste 5:00) or with other dipping to balance the sourness of raw sour fruit
maybe rewatch the video
There are so many type of mango in Asia. I suspect that it is specific type of mango. It is specific mango variety that it is not great when it is ripped. Unless you are really into fruit, I can even begin to remember all the variety of mango. The fruit market that I got have like 6-10 type of mango on peak season alone.
My grandfather used to have this variety of green mango tree. We eat it “unripe” with a sweet spicy dip. It’s never consumed “ripen”.
ก็ specific อยู่นะ แบบมะม่วงแก้ว เขียยวเสวย กินดิบ
Asian countries hands down make the best food in the world.
Thailand has, like, 10 species of mangoes and bananas. All are tasty and are done with different preparations. Y'all gotta try them all ;)
hands together in a prayer position in thailand means hello (in a formal way) and thank you 😊
Welcome to Bangkok!!!!
Would love to try this!
My mouth is watering....🤤
I’m so intrigued
I am salivating!
Normally the green raw mango is the same as the the ripe mango such as raw Nam Dok Mai we dip in this Sweet Fish Sauce.
But this lady just use other type of mango. 😊
My favorite snacks. I’m Thai.
Wait What!? so the santol fruit only eaten by the SEA region?
These fruit is common cooked by being crushed, since it makes the fruit a lot sweeter.
I just realized a city in Bogor (Sentul) is named after the santol fruit, i wonder if it's cuz plenty of them grew there back in the day
ty for including the pin on google maps!
We call it kecapi here in indonesia
Try som tum with santol instead of papaya. Thank me later 😊
All I wanna say is "Bon Appétit"！
:( i tried it once when my grocery store shipped it to Canada, would love to try it with the sauce 😋
Comida deliciosa. Incrível.
Weird how it works over there in Thailand. Here in the Philippines, green mango is just an unripe mango; they aren’t a separate fruit. Wait a week and it’ll become the same soft, sweet, yellow fruit the country is well known for.
What they meant was that it’s a different type of mangoes. There are several varieties here. The one people like to dip in that type of sauce is the sour kind and they’re more popularly eaten unripe for their sourness. The varieties we eat ripe are different kinds. Though of course you can eat any of them ripe/unripe however you like. At the end of the day, they’re all mangoes.
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