Where are "Thai Salads" from?

[@ChineseCookingDemystified]

Hey guys, a few notes: 1. To be completely clear here, while we might've teased a little otherwise in the title, “Thai salads” are from… Thailand. Like, by definition. This is not one of those weird Cantonese ‘Singapore Fried Rice Noodles’ situations. But... we’re all food geeks here, and as a community, I think we’re all pretty enamored with food origin stories: "Did you know Ketchup was Chinese originally? Did you know Tikka Masala was invented in England? Did you know chilis are from the Americas?" Etc. etc. We’re admittedly pretty fun at parties. This video was an exploration into the *potential* origins of Yam. 2. You might also know of "Yam" as "Yum". While Thai food doesn't *quite* the clusterfuck of romanizations that Cantonese does (somebody, *please*, tell me where where the word "Char Siu" is from...), it's also not exactly a Mandarin Pinyin situation either. Pailin has a nice video on the topic: kzbin.info/www/bejne/mIOron6NnJdgnLMsi=WYVPqCkScE4DnQ4r Of course, we also chose to romanize the Hakka word as 'yam' instead of 'âm' for... reasons... so maybe we're also partly to blame here. 3. In the Hakka Yam Beef, we used a Hong Kong chili oil, but a Shanghai (or Japanese) style chili oil would be milder and more appropriate for the dish. A Sichuan style chili oil would be… different… but not necessarily undelicious in our opinion. 4. The always-excellent A Xing has a full video of the Hakka Yam feast here if you're curious: kzbin.info/www/bejne/sKOzZqF_d9udY7M This one has English subs! A quick note that the restaurant that we went to was obviously on the no chili/heavy garlic end of things. 5. As we said in the description, the golden syrup in the Thai yam recipe is a substitute for ‘simmered sugar’ (น้ำตาลเคี่ยว), a common ingredient in Thai street food dishes. The channel Gin Dai Aroi Duay has a recipe here: kzbin.info/www/bejne/mYKti5yZpq51pdk The basic logic is to simmer palm sugar (or a mix of palm sugar and granulated sugar) in with water, a touch of fish sauce, and some sort of sour component - Gin Dai Aroi Duay uses tamarind, but I’ve often seen lime as well. 6. I’ve seen some people keep their steak on the rarer side for the Thai steak salad. I didn’t have great luck with that level of doneness myself, as for me the juices from the steak ended up watering down the yam sauce. 7. We left a card, but just in case, here was the video that the Yam sauce was adapted from: kzbin.info/www/bejne/bHindqiCo62Wn7M Will probably end up editing in more notes in a bit (we've got lots to say! it's a crazy interesting topic), but I'm gunna take a break for a bit. Will definitely edit some more stuff in tomorrow :)

[@notthatcreativewithnames]

Thai people, or at least those in my circle, use the name น้ำตาลปี๊บ (namtan pip) rather than น้ำตาลเคี่ยว (namtan khiao) because it comes (to the retailers prior to repackaging, at least) in a ปี๊บ (pip) which is a 20-litre metal square-rectangular bucket. น้ำตาลเคี่ยว might be found in some written sources, but น้ำตาลปี๊บ is more colloquial name.

[@taihaileizoe]

unsure! since cantonese (at least, from at least since the 2000s) has never had a standardised romanisation system, many have been used. i can't seem to find any with -ar as a romanisation for 阿/"aa", but the HK Government Cantonese Romanisation seems similar! E.g. - Sheung Sze Wan 相思灣 (jyutping: soeng ze waan) - Nam Cheong 南昌 (nam choeng) - Tuen Mun 屯門 (tyun mun) note, the UK still follows a similar system when romanising Canto names, with some differences (e.g. a/ah becomes ar, eo -> eu). this is supposedly based off the "Three Way Chinese Commercial/Telegraphic Code Book" published by the (HK?) police, which i can't verify 🙂

[@TheLurker]

From google books, the earliest mentions of "char siu" by that spelling seem to be from books about Northern California Chinatowns, albeit only from the 1930s. But given that HK was colonized by the British well prior to that I'd be surprised if non-rhotic dialects of UK English didn't have something to do with that being how it got spelled on San Francisco menus.

[@Tinil0]

It makes me a little bit sad you have to specify you weren't making any weird claims just because food nationalism is a thing

[@BenjiSun]

chāsīu

[@thesejoots]

Your dog teleporting in and out through shots cracks me up. Also, I hope people actually finish the video before freaking out about what comes from where and yelling at y'all.

[@brokenglassshimmerlikestar3407]

All dogs can teleport when they want yout attention hahahahaha

[@namelessone3339]

I was horrified he didn't get fed!

[@delyar]

I love puppo

[@Potatoes9000]

One of the best dishes I’ve ever had was at a Taiwanese bed and breakfast on their east coast. 55-year old woman making her own fusion cuisine out of her Taiwanese aboriginal, her husband’s Hakka, and whatever else she could grow, get at the FamilyMart, or just picked up along the way. It ended up being green beans, leeks, minced pork, and crispy taro in a sauce flavored heavily with that Taiwanese mountain pepper. It tasted like the best Thai food I’d ever eaten.

[@naga8791]

do you remember the name of the place or the locality by any chance

[@TheEliera]

Would you mind name of that place?

[@sandrin0]

that "grilling setup" got me lmao

[@uli11]

Using food history as a study of the history of diaspora is particularly fun, and elucidating. I hope we get to see more of your discoveries as you make them!

[@LionMettled]

The STOP DOING LINGUISTICS meme made me snort unreasonably loud I wasn't expecting that at all 😂 and this vid is another homerun in my opinion, I always love when you guys dig deep into the unexpected connections between cultures and foods. Keep up the good work! ❤

[@jaabasda]

mostly, “yum (ยำ)“ and ”laab (ลาบ)” have a quite close taste profile, salty, sour, and sweet. Yam mostly has the ingredients as you explained here, while laab will also has roasted rice (ข้าวคั่ว) powder. There’s also another dish almost like yam but different that is “pla (พล่า)“. To simplified, pla is yam with extra herbal ingredients (shallot, lemon grass, kaffir lime leaf, etc.) and the meat will be cooked medium-rare then “cook” for the second time with lime juice (to change it color like it was cooked). Koi is actually the same with laab but instead of mincing the meat you just cut it into small pieces (or you could say it’s roughly minced). Both of laab and koi can have both of the cooked version (”laab kua (ลาบคั่ว) / laab suk (ลาบสุก)” and “koi kua (ก้อยคั่ว) / koi suk (ก้อยสุก)“) and the raw version (”laab dib (ลาบดิบ)“ and “koi dib (ก้อยดิบ)“). Suprisingly, authentic Isan or northeastern recipe of laab and koi barely use lime juice, if not none at all. Butttttt here’s the fun part. In Bangkok, when you speaking of laab, I would say most people would think about them in Isan style. Actually, there’s also northern style of laab as well and it’s TOTALLY different from the Isan style. Thailand northern cuisine is something really interesting as it has got influenced from Yunnan and its neighbors. ”Laab, lu (หลู้), sa jin (ซ่าจิ้น)” is a phrase of 3 common dishes of northern cuisine. “Kao soi (ข้าวซอย)“ is another interesting dish heavily influenced by Yunnan cuisine and it is also has various styles like Japanese ramen. I suggest you try looking into them sometime if you haven’t. Northern cuisine is also very fun to explore!

[@bmonthatipkul]

ไปกันใหญ่แล้ว ลาบคือสุก ดิบคือน้ำตก

[@darkangelsofcaliban]

​@@bmonthatipkulน้ำตกที่ไหนดิบครับ

[@notthatcreativewithnames]

Throughout history, Thailand (as well as various ancestral kingdoms) has involved in trades with many Asian and European nations in the past. It might not be surprising much if one can find a lot of influences -fo- of other cuisines in Thai cuisine. However, historical record keepings are not our forte, especially when it comes to social history -pr- or the history of common people. Many Thai dishes that were decently recorded are อาหารชาววัง (ahan chao wang, literally palace people foods). Meanwhile, we don't have good records about what common people eats like ข้าวผัด (khao phat/fried rice) or ผัดกะเพรา (phat kaphrao/holy basil stir-fry). When and why has phat kaphrao become a no-brainer dish people order in an อาหารตามสั่ง (ahan tam sang, literally cook-to-order) restaurant? When have such cook-to-order restaurants become a thing? These questions could be a good research topic for historians. However, I cannot explain our attitudes towards these kinds of questions or studies without sounding like a rant on a soapbox, so I guess I should stop, for now.

[@TacticalKiwi4862]

I think I said this in your last video, but I absolutely appreciate your indepth research into these dishes is why I love you guys! You make it easy to digest (pun intended) for the average user. And then break down how to make it woth ingredients that are easy to find.

[@jim.pearsall]

I followed you guys while in China; so glad to see you settled in Thailand. 👏🏻 I love learning about cooking from you both. Thank you! 👍🏻👏🏻🙏🏻🇹🇭

[@mrsem6670]

Had to point out at 8:03, what the footage show is not exactly "ยำกุ้งสด" (raw shimp salad) but rather a korean marinated sashimi. Localy called "ดองเกาหลี" (korean marinated) which only been popularized by koean shows in the last 5 - 10 years.

[@JoeW789]

กุ้งแช่น้ำปลา has been around for like forever though and it's very very similar to food eaten commonly in southern china and also quite similar korean marinated seafood dishes

[@mrsem6670]

@@JoeW789 I was mostly refering it within modern Thai culture, and with the same mindset ยำกุ้งสด,กุ้งดอง and กุ้งแช่น้ำปลา are treated as different dishes with its own technique of serving.

[@ChineseCookingDemystified]

Yeah, it's definitely a fair correction. I was lazy to go out to find stuff to film, so I used the footage I had around :)

[@ณัฐทิชาสุรนัน]

@@ChineseCookingDemystified @lepidoptery ประเทศไทยมีคนไทยที่มีเชื้อสายจีนอยู่ถึง 10 ล้านคน ที่มีบรรพบุรุษที่อพยมาอยู่ในประเทศไทยอตั้งแต่ร้อยกว่าปีก่อน นั้นก็ไม่แปลกที่อาหารหลายของประเทศไทยก็มีต้นตำหรับมาจากจีนเพราะได้รับอิทธิเรื่องอาหารจีนมาจากคนไทยเชื้อสายจีน

[@shejiho56]

Love this format with the historical and linguistics angle

[@dimiocto]

One of the most insightful cooking channels on youtube! Never gonna unsub

[@stillvisionsmusic]

Huh, I had always wondered why one of our local Thai restaurants was called “Salad King” but didn’t really have really any salad on the menu. Guess this explains it.

[@Neppyko]

Salad in Thai also means pirates. The restaurant's name could be a tribute to One Piece's Luffy the king of pirates

[@jryn007]

The major different of Thai "Salad" mixed dish is Thai never put oil in dressing. It's all water based while in Western or Chinese are Oiled based dressing. Good Thai salads need ingredients that could absorb water based well like smashed green papaya. Simply raw veggies never work in Thai style salad.

[@magical11]

Chinese salads don't always have oil either. The most popular chinese cold dish is arguably smashed cucumbers dressed in soy sauce, garlic, with a drizzle of sesame oil. But it's still a water base. In fact, most Chinese salads are dressed in soy sauce.

[@simplebudd]

First of all, the word 'Yum" means 'to mix' and Thai cuisine, no matter from whatever regions, emphasize the flavors of chilli spicy, sour, salty and an undertone sweetness. There are salads like Salad Khaek based on Muslim curry and other 'yums' that are not called salad such as Yum Tua Phoo (Butterfly peas with coconut milk and chilli oil), Yum Yai (a mixture of vegetables with pork, chicken and prawn). The basic sauce for most yums is a mixture of lime juice, fish sauce, crushed chili, palm sugar which is used for any ingredients from sausages, bamboo shoots, mushrooms, crispy salted fish, banana blossoms. As for Chinese influence, that's apparent in many Thai dishes. But the Chinese do not 'yum' as much as the Thais do and you don't find Thai style yums in Chinese restaurants that often.

[@mynday4491]

True

[@jipsvlogandgaming380]

My dumbass thought I was watching an OTR foods video until halfway through 😭😭😭😭

[@whlewis9164]

😂 I thought the same when I read the title.

[@ChineseCookingDemystified]

You should be able to tell the difference between ours and Adam’s fonts by now ;) Plus, I dunno if Adam would have the guts to put a cringey emoji on the Thumbail

[@dereinzigwahreRichi]

When I discovered OTR a while ago I honestly asked Adam if he was related to Chris somehow. They might be brothers, for all I know, and I think they have similar ways of talking, at least in the videos. Spoiler alert: they aren't related but they are befriended. ;⁠-⁠)

[@peterbenesch633]

They sound almost exactly the same. AI will be learning this 😂

[@barry6201]

Hey guys, loving the content!!! You guys should make these a podcast if possible so we can listen on the go. The visuals help through the vid but being able to listen would also be fantastic.

[@หยาดฟ้าสกุลหงษ์หิรัญ]

ตอนดูวิดีโอนี้ ครั้งแรกๆ เรานึกว่าเป็นช่องของ “ OTR” ซะอีกค่ะ ทั้งสำเนียงการพูด ลักษณะการพูด คือคล้ายกันมาก 🤣😅😂😘😘😘

[@thunderconcerto9807]

ของดีอีกช่อง👍

[@chhunkoungseng9364]

For Cambodia we have "Phlea" usually refer to raw meat salad dish, think of it like tartare such as ភ្លាសាច់គោ/plea sach ko= raw beef salad , ភ្លាបង្គា=raw shrimp salad For mixed salad in general, we use "ញ៉ាំ/nhoam", ញ៉ាំសាឡាដ/mix vegetables ញ៉ាំស្វាយ/mango salad...etc.

[@chung388]

Cambodia learn from LAOS all this dish.. I worked with Cambodia and they don't know this dish until they're hang out with LAOS people... My friends.marry to a Cambodia women.. All the dish u mentioned she can't cook.. Including Bok Glao Chap Chicken.noodle soup. Until she learns from her LAOS mother in Law

[@cooliecool3364]

​@@chung388 Yes, that's true.

[@lucazsy]

This channel is a treat.

[@weerawutnontavech7009]

OTR need to dive more into this

[@ohmm3625]

Love the effort made for this video! Thankyou

[@hautboisjj]

In the state of Sabah (East Malaysia), the majority Hakka speaking Chinese diaspora pronounces 腌 as “yup”, which mainly represents “to marinate”.

[@ElNeroDiablo]

When you mentioned the use of golden syrup, my Aussie ears perked up as that's been a staple in the pantry on my dad's side of the family for baking especially.

[@Metaflossy]

you unlocked a memory of a food ive been wanting to have again for a long time but i have no idea what its called. it looked a lot like your hakka yam beef but it was made with little bits of horse meat, a lot of what i thought to be chinese celery (in whole stalks and tons of it), and was served in this very thin salty sauce, the sauce was white like milk. this was somewhere near or in Guilin, at a restaurant that specialized in horse meat and horse jerky. it was incredible. i think about it all the time

[@TrinaDiGiustoTGF]

What a fascinating video - love the rabbit hole and the bonus recipes. The first time I visited Thailand I was surprised how many Thai numbers have a similar sounding Cantonese counterpart (more similar than Mandarin at least, not sure about other Chinese dialects). Not mentioned to diminish anyone’s claim of unique cultural identity, just a curious anecdote.

[@alpaktuna]

Hello! Really lovely video - I love linguistics and always enjoy the effort you two put into that aspect of culinary terminology and contact. I wanted to ask if you could provide the title of the book you shared (the 19th century Thai cookbook - looks like a 20th or 21st century reprint)? I would really love to check it out!

[@ampfat]

Another clue from me (a native Thai) Yum (ยำ) is abbreviated from Ka-yum (ขยำ) Which means to crushed while mixing. In southern Thailand we have Khao-Yum ข้าวยำ (Khao-Ka-Yum ข้าวขยำ). Or Num-Chup-Yum น้ำชุบยำ / น้ำชุบขยำ in southern thai language is actually mean num-prik in Central Thai Also the old world ขยำ (Ka-yum) may imply crushed and mix (preferably) by bare hands

[@AquaMar1na2]

Your content is great! The amount of research that goes into this is amazing. I love learning about the history and cultural connection between food and the people that eat it. Interestingly though, although its neighbors, I guess, all have raw, whether it be meat or seafood, "goi" (mixed marinated food?) but Vietnam really doesn't.

[@NaeemCho]

I love the linguistic and historical aspects of this video!

[@RobGThai]

As a Thai, I think Goi probably started with raw seafood. However, when it become scarce, Thai probably find someway to replace it with. It would become Goi meat, or something similar. Then over time, due to availability of the meat, the seafood origin slowly being forgotten and Goi become only associated with raw beef. Again, not a historian here just observing our own behaviour. Also, origin of the food has significant in historical sense. However, in culinary sense, it’s negligible. Any dishes is continuously evolved over time due to various restriction. Globalisation actually slowing this down a bit as ingredients are now much more available than ever. Remember that reverse sear steak in a wrong way to cook steak for hundreds of years.

[@ChineseCookingDemystified]

100% agreed. I’m a big believer that the vast majority of dish-relevant culinary history happened from the late 19th century onward.

[@poom323]

there is a theory that people in the area of Thailand switch to use Tai language family when they trade with Zhuang. Some of shared culinary might be able to traced back as far or beyond that.

[@brokenglassshimmerlikestar3407]

My home town is Nanning, Guangxi where there are lots of zhuang people. And I've heard that some zhuang dialect speakers can understand thai words. Interesting theory

[@dlk3904]

@@brokenglassshimmerlikestar3407 so zhuang are related to the tai people in china?

[@brokenglassshimmerlikestar3407]

@@dlk3904 oh no no I am not saying that, definitely need to ask an expert

[@dlk3904]

googled it. "The Zhuang dialects of southern Guangxi belong to the Central branch of Tai and are officially designated the Southern dialect of the Zhuang language. Their closest linguistic relatives are the Central Tai languages of northeastern Vietnam known as Nung and Tho (the latter now called Tay in Vietnam)."

[@brokenglassshimmerlikestar3407]

@@dlk3904 Ah ! Good to know

[@evanh9301]

The Shinawatra family of Thailand is Meizhou Hakka decent

[@ChineseCookingDemystified]

Learned this researching this video actually!

[@timmccarthy9917]

I have so many thoughts about what it means for a food to be "from" somewhere. As a scion of the continent of America, I love the foods from here, but I also accept the many foods that came here from elsewhere as part of my food. As do the Italians who eat tomatos and the Thai who eat chilis. That being said, all power to the Indigenous Americans who are trying to move back to an all-Americas diet.

[@DizzyBusy]

Fried bread is delicious but it's really hard to believe that that's "the" native American food. Why people used to believe that it was is astonishing.

[@giraffestreet]

I always think when a food "come from somewhere" it means the food came from immigration. Even during ancient times people move around through sea or land route, especially before countries or kingdom started to established a clear border and regulate people in and out. As someone from Indonesia there are a lot of Chinese influence in Indonesian dishes. As in there are a lot of Chinese migrant community around the country, and how eventually they influence our food but mixed with local ingredients. Example is Indonesian sweet soy sauce or kecap manis. The Chinese brought the soy sauce making technique but also adding ingredients commonly found in Indonesia, palm sugar. Base on my example above, when a food "coming from somewhere" its about the technique/way of cooking rather than the ingredients.

[@AntoniusTyas]

Ah yes, the cultural rabbithole. Always love this type of deep dive videos from you guys.

[@jrmint2]

Fascinating, food and history always is. Thank you!

[@onalonan]

Yum in Thai just means Mixing a lot of ingredients together my friend. And also that Yum has to be spicy and sour that's why we called Yum🙏💕 Yum also means sour+spicy dishes in Thai.☺

[@davidchana962]

Another great video! Any historical-lingual perspective on "kanom jiin"? This is basically curry served with balls of noodles instead of rice. I always thought it was odd because "kanom" means snack and "jiin" means China/Chinese - but no one ever seems to make that connection.

[@AzureXakura]

I'm Thai, and I can say that many Thai dishes originated from Chinese dishes. Not sure if the Yam (actually pronounce as "yum", like yummy) also inspire from Chinese "Yan". But in Thai, Yum means mixed together. Yum (the food) made of many ingredients (cooked meat and fresh vegetables) stir mixed together. That's why we call it by the name.

[@artonion420]

We do not deserve you. Your content just keeps getting better.

[@Bmonkeygurl]

There is definitely some Thai food inspiration from China. My mother in law and father in law are Thai, but geneticly, they both have some Chinese ancestors. My mother in law is a huge fan of making Thai dishes with Chinese brand sausages or char siu. This was an interesting video and you successfully made me hungry. 😂

[@ws.hicks0214]

The raw shrimp ‘yum’ you saw in BKK street food is actually quite new. To me, it came with the Korean Boom which is probably a decade ago at this point. It probably shared the origin with Chinese dish you mentioned, but we received it from Korea instead, and since it is very similar to our, yum, we adapted it. However, there is another quite older raw shrimp dish that is very similar in concept to the original Chinese dish and seems more like it was adopted & adapted way before the one you saw. It’s Goong Chae Nampla (fish sauce marinated shrimp). They are pretty similar, actually, and probably why the Korean dish was very easily adopted. As for Goy, that’s quite rare in BKK as far as I can remember, so it wasn’t prominent here for a long time. Another note is that, laab is very similar to another Tai dish you made a video on few years ago. I made a comment on that once, but under my old account.

[@grannath]

Thank you for the reminder to make Thai salads! Warm outside? Thai salad! Leftover grilled meat? Thai salad! Once you get the basic concept, it's just so easy to make something tasty. 🤤

[@randomnamehere1590]

I remember when I lived in the Middle East a girl told me tabouleh is Lebanese. It got me thinking. The same kind of salad exists in most cultures in the Med area. Food is culture and it knows no borders. It is always regional and very fluid.

[@archiekleung]

Amazing piece of research. Tks.

[@iagonizante]

this was fascinating thank you so much!

[@Boonwongree]

As a Thai, I would like to add that eating raw fish and shrimps are not that common up until around the last 10 years. I think the common way to eat raw shrimp was กุ้งเต้น (dancing shrimps) or กุ้งแช่น้ำปลา (shrimp in fish sauce) , but fish is not really preferred raw. At least from my understanding 🥰

[@zkatch]

Please do more history Thai food that connect to authentic Chinese food, Thank You 🙏

[@geekerng13]

Since you brought up raw fish being eaten in Southern China, would you please make a video for that recipe. My Toisan grandfather used to make it, but the recipe was lost after he passed.

[@tktyga77]

It's funny you brought up hö/hoe, which happens to also come up in dishes like a kind of raengmyeon/naengmyeon. It turns out there are other kinds of raw seafood dishes in Vietnamese dishes such as Cá Tái Chanh & neat detail you brought up Chu Nom. I feel like mustard oil & tamarind or limes could help marinate seafood safely enough to use even when raw alongside cilantro & peppers

[@BenjiSun]

I was just responding to someone on Threads asking where sushi originated... my response: "What became of sushi came from China/Viet/Thai somewhere. What we know of as sushi(vinegared rice with a topping) is Japanese. Ramen came from Chinese Lamian, Ramen (in its current form) is Japanese (no one should be mistaking their chashu pork as Chinese, if you’ve had Cantonese char siu, you’ll know how different the two are). Tempura came from Portuguese tempera fritters(peixinhos de horta). Tempura as we know it today, is Japanese."

[@MsDsfreak]

Love your food and language nerdism with its political twists :)) always looking forward to your videos these days!

[@poonnapoon5885]

I've never seen cucumber in yam before. Most we not put some cucumber in yam because it's too much water. But we have kale stalk and pork mix with seafood sauce (taste like yam). We call "moo ma naw".

[@pwnwin]

huh what part of bangkok is that? Ive been living here a while and it seems like i havent seen half the darn city.

[@dansaikyo6664]

Could you use Korean rice syrup as a sub for the Thai Golden Syrup?

[@MrTheWaterbear]

Great conclusion :) One my my pet peeves is Chinese people claiming anything Asian to have Chinese origin. So glad that wasn’t the case here.

[@TVOme]

FYI. Goi can be whatever raw protein you could find (pork fish shrimp etc.) but beef are safest that why it still available. Ah ... Goi Goong is the same dish as Goong Dten(กุ้งเต้น). You could find thid dish in Lao, too.

[@otakunemesis34]

Can you do another ingredient based video like one for soy sauce or sesame or bamboo?

[@leehaseley2164]

Northern Thai style yam, and food in general, is just so much more preferable to my taste buds than central Thai food. In Centrally Thailand they even put sugar in an omelette!

[@Mryodamiles]

9:40 I grew up in southern part of Isan and my family / relatives use the term "ก้อย" to describe any raw meat salad dish (be it fish, shrimp, pork, or beef) that are made in larb / ก้อย style. I do know that some area of isan and northern thailand (and laos) refer to this dish as "laab diip" (raw larb) rather than ก้อย.

[@bridgetown1966]

have you guys ever done a book, or particularly feel like doing one?

[@MintyFarts]

TIL Asia has their own version of ceviche! I know that wasnt the focus of today's video but I'm definitely trying that too!

[@totot99]

You mean VERSIONS. Even in Malaysia alone we have lawa, hinava, hinata, linomuan, pinongot, umei, sipojah etc

[@DizzyBusy]

Re: versions, also kinilau, kilawin, gohu...

[@esumiwa5583]

Mind blown. That was fascinating!

[@totot99]

For Cambodians, are there any other type of salads or words for salad other than Plea/Plie/Phlea ភ្លា?

[@chhunkoungseng9364]

Cambodian here, Phlea usually refer to raw meat salad dish think of it like tartare such as ភ្លាសាច់គោ/plea sach ko= raw beef salad , ភ្លាបង្គា=raw shrimp salad For mixed salad in general we use ញាំ/Nam, ញាំសាឡាដ/mix vegetables ញាំស្វាយ/mango salad...etc.

[@totot99]

​@@chhunkoungseng9364 thank you!!!

[@00_Stark]

This whole "where does food come from, cuturally" Reminds me of the most famous french pastry, "croissants". They are "originally" from Vienna where (according to the legend, ofc) a pastry chef warned against an ottoman attack, and "kipferl" ("crescent-shaped") were made to commemorate him, with brioche dough. In the 1800s, Viennas chefs come to Paris, and french chefs imitate them by replacing the brioche dough by a much more flaky one, and the "croissant" is born. Also, this type of facy pastry is called "vienoiserie" in honor of the "croissant" story, even if most of these creations are probably decidedly french.

[@DizzyBusy]

But the lamination technique itself (fat between dough) was already known in the Arab World (Middle East and North Africa) and in the Ottoman empire. Msammen, borek, and other recipes using yufka/filo dough come to mind, that are probably older than croissant. Germany still serve Kipferl the old way, btw, with brioche dough. So if you want to know how it tastes like, find a German recipe 😊

[@z2ei]

And even that's sort of sketchy. I watched a video somewhere (Andong, maybe) where they point out there are evidence of them being around long before that attack happened.

[@thunderconcerto9807]

Gotta admit our food cuisine origins are kinda cluster fuck since our ancestor took all and any ingredient and recipe they got to know and made them ours and I'm seriously grateful for that😋

[@taniajuan]

That's interesting, in mexican cousine we have "ceviche" and "aguachile" both raw fish and seafood cook in lime juice, i wonder if is some kind of asiatic influence since we had chinese migration like usa

[@e21big]

I kind of don't think the marinated seafoods are from the same root as the rest of the 'Yum' dish though (and yes, it's about as salad as steak tartar) The marinating streetfood is actually relatively new. I've never seen them around as a streetfood when I was a kid, but I can sometime see them around resteraunt under a different name. My theory is that it's a relatively recent menu that took the good old menu and repurpose as a Yum, and not exactly related to the Thai-Chinese community.

[@Hydramus89]

Interestingly in my Hong Kong Hakka dialect, we pronounce yam (腌) as "yap" as in to marinate. I do love your videos as usual and your asian connections everywhere. Its fascinating and youre even teaching a little bit about my own hakka culture too 😊

[@ChineseCookingDemystified]

Interesting!

[@phanomsinhissaramounarart6991]

Hakka is just a residual descendants of ancient Lao, also known as Li or Zhuang people. Just because they are in China, they are "chinese". Cantonese is just an ancient Han and Lao mix. You cannot have a canton if it was all chinese.

[@kpp28]

Correction: King Taksin is the King of the previous dynasty which has already be dethrone and executed. Our current dynasty IS NOT Chinese

[@PEACEKEEPER-mm3js]

"Yum" in thai language it's mean.. mixed together not just salad..!! Example : Tom Yum Koong (shrimp) it's mean soup and not salad.

[@DelsonGirl]

You guys can read Thai or are you translating it as you work through the cookbook?

[@JediCoati]

As someone with a linguistics degree, I feel personally victimized by that infographic.

[@evanli421]

Drawing Southeast Asian languages and culture and culture to ancient and middle China is quite useless. They were all vassal states to China at one point, so there was quite a lot of trade and communication throughout history. Also China does have a lot of historical records dating back at least 2000 years, but they tend to just record the politics and especially not much of other countries around it cos they look down on them so much

[@naithom]

I hope the puppy is OK. He seems stressed. Loved the grilling set up. ;)

[@scetchport]

Puppy might think he's on the menu....😅

[@kingoftheshadowland]

@@scetchport why are you even here?

[@dliv1687]

I thought this was going to be about Chinese sweet potatoes.

[@kaial.3597]

you two rock!

[@kevinmiller1356]

Damn ok Niu Chomsky. Putting out the most thoughtful food videos on KZbin as always.

[@Merlin_Price]

Curious. Does msg in sauce continue to do it's job if the sauce is stored? Does it retain it's bright effect? Or is it always better to add it before serving?

[@leehaseley2164]

If you surmise that yam comes from yan, then you have to say that Laotian, Khmer, and Vietnamese "salads" are also Chinese.

[@ChineseCookingDemystified]

To reiterate, the conclusion of the video was that Thai Yams were Thai :) That said, going down the rabbit hole I think it might be a fair guess that the Laotian and Khmer words might be derived from the Thai? Or perhaps they all have some roots in Old Chinese! Or who knows, maybe they were making Yams in the Prehistoric Austronesian Taiwan. Or maybe it’s just a coincidence and the Chaozhou/Hakka dishes were influenced by Southeast Asia. It’s impossible to know, but it’s fun to poke around regardless :)

[@asianmarketsofphiladelphia5784]

@@ChineseCookingDemystified I agree with the "conflicted" classification from that wiki page on this word and that there were likely multiple origins here. But I'd caution that a LOT of food words come into Thai from old Khmer, and I think "yam" for mixing vegetables is one of those words, coming from nyam ញាំ. I don't have really old Khmer cooking resources to prove it though. I do have plenty of contemporary Khmer language cookbooks with "nyam" recipes that don't look at all like imports from Thai cooking. Thailand now has an outsized influence on food culture in many places, but Khmer culture was incredibly influential on Thai food culture (and language). I think that is the more likely situation here in the case of vegetable salads.

[@misubi]

I'm Chinese American living in Chiang Mai, and I've been shocked (and slightly horrified) to learn that almost all dishes that I liked about Thai food (noodles, crispy pork, all stir fries) are really just Chinese in origin. Sinicization is powerful!

[@oliviaspring9690]

What we think of quintessential cuisines from every culture are relatively recent. Borders have changed over hundreds of years and they have only been so rigid in recent history.

[@lepidoptery]

hm... but that's the food the thai government actually decided to push out to the world, though.

[@TVOme]

You know, almost all Thai people have at least one Chinese grandma(Ahma) as a relative 😂😂😂. . By the way, the flavour profile are locally developed. Some dish might look Chinese but it taste very SEA. Spicy Sour and Umami burst.

[@horsemanxxx1473]

I’ve wondered about wok cooking. How oil is repeated heated and reused. Doesn’t that create oxidized oil or basically trans fats?

[@misubi]

@@horsemanxxx1473 I think you have a point there for restraunts who do a lot of frying. The counter argument is if the restraunt is busy they should go through the oil so fast it's not an issue. Also home cooking doesn't reuse oil.

[@hongqi5734]

You are correct, Yam in Hakka means to mix or toss.

[@PanitthaIntharaphueksa]

Yum is not Yam bro.yam came from western eat with bread.😂😂😂😂

[@absinthe_apostle]

Favourite Thai cooking channel or website for your basic recipes?

[@User3494-s5i]

Why learn from none Thai content creator for Thai food cooking?

[@prfwrx2497]

I mean, the ethnogenesis of Thais are that of Kra-Dai speaking people who migrated from Southern China, settling first in Northern Thailand and slowly making their way south until they hit the coast around Bangkok. A subset of these Daic people migrated Eastwards towards Laos and Isan. Kra-Dai people's closest relatives are Miao people in China today, and are distinct from the later Han Chinese traders and later migrants that would also settle in Bangkok ports and trading districts around the turn of the century (1900s). Those migration wave came with the decline and eventual collapse of the Qing empire. Anyways, ethnic Laos and Thais are an admixture of Daic and Austronesian people.

[@ArkayeCh]

If you yam yang a yam would it be yummy to yum the yam'd yang that was yang and yam'd?

[@efigina]

Is this where "yum yum" comes from as an name for Thai dishes in the states?

[@JoeW789]

not sure what yum yum is in the state but in Thailand that's a brand of instant noodle 😂

[@rickbradley3280]

Is the Thai Golden Syrup anything like the English variety?

[@peterarchimandritis4948]

Knew I'd catch you guys passing the protein through water (as opposed to oil) one day. 😏

[@queztocoaxial]

Ah yes, the famous Schrödinger's Dog. Is it there? Is it gone? You'll have to watch to find out...

[@heyboo9728]

Many food dishes in SE Asia have Chinese origins.

[@williampena197]

It's not the first time I've hear of something similar. I vaguely remember reading something about Chinese languages and learned as Northern Chinese moved South, some Southern Chinese moved to Thailand and think Thai bases their numbers from a Chinese Language. But I don't remember well, I'm sure an etymologist would better

[@boonp.7935]

๑ ๒ ๓ ๔ ๕ ๖ ๗ ๘ ๙ these the Thai numbers 1-9. It doesn't sound even close to any of the many Chinese dialects.

[@edmit2001]

"Yum" in Thai is mean mix with sour taste, yes the language is based on old language root from Kmar ញាំ (ญาํ) and Chinese 醃／腌 But Thai "Yum" as food is nothing to do with Chinese dish, it's completely different taste and ingredients. They call many dish as yum just because it's sour. Such as "TOM YUM" which is sour soup. Every dishes in the world influence from somewhere by cultural sharing since we know how to travel and sell our goods to another group of people but doesn't mean which country is original just because use the same root language.

[@ChineseCookingDemystified]

This was the conclusion of the video :) I know we might’ve been a touch on the bait-y side with the title of this, but the roller coaster of “are these connected? Maybe somewhat? I dunno?” is sort of the story we wanted to tell. Apologies if it was confusing

[@ppeak-jm6nx]

Rooted from khmer? Certainly not it is Khmer that is indirectly sinicized by tai.

[@PanitthaIntharaphueksa]

​@@ppeak-jm6nxKhmer food 😓😓🤢🤢🤢🤢🤢🤢

[@boonp.7935]

You are spot on.

[@woolymittens]

Huh!!! Imagine! People living in the same geographical area move around (regardless of arbitrary national borders) and bring their cooking habits, and language with them! I am shocked ...shocked I say!

[@SuryanChandra]

I feel like I'm braindead with this channel. It's like the KZbinr and the commentators have no idea that Tai people originated from Southern China. Thai people are indigenous assimilated into greater Tai ethnic groups. There are still many other Tai ethnic groups inside and outside Thailand, most of them in South China especially Guangxi, Guizhou and Yunnan provinces. Guizhou and Hunan were where Hakka people originated after mixing with the indigenous natives over a thousand years ago. The whole Lingnan area including Guangdong used to belong to Baiyue people, ancestor to Tai people. Seriously, I suspect that this blatant ignorance in this video is Han jingoism in disguise.

[@alexanderktn]

I prefer the Thai version since it's less fatty and more refreshing.

[@jimmyyu2184]

Cooking Hakka makes me want to do the Haka Dance...

[@hamishfox]

I mean obviously it's from Thailand, but the etymology of the name and the influences is still interesting. Saying it's from china because it was influenced by Chinese food makes about as much sense as saying it's from South America because it's got tomatoes in it.

[@dlk3904]

i guess it depends on "influenced" or created by Chinese immigrants to Thailand. I think I read about 15% of the thai population claim chinese ancestry

[@olivier2553]

@@dlk3904 It depends on what part of Thailand, Central north has a very high density of people from Chinese ancestry.

[@oldcowbb]

1:44 tasting chinese history when

[@nyarlaz3437]

A Xing mentioned let’s gooooo