Hoi Tod: How War, Money, and Chinese Mythology Created a Thai Street Food Classic
ฝัง
- เผยแพร่เมื่อ 21 พ.ค. 2024
- Under the surface of Bangkok's Chinatown, there's a battle that's been simmering for generations- families and neighbors split by their allegiance to their favorite Hoi Tod shop- the Thai-Chinese Oyster Omelet.
As far as feuds go, it's fairly harmless, but diving into the rivalry begins to unveil a much longer story- one involving wars between the Dutch and the Taiwanese, and China's Qing and Ming Dynasties. It's a story that tells of drought and famine, religious mythology and the settling of modern Bangkok.
It's one of the most far-reaching stories we've ever told on OTR. It's also the most oysters we've ever eaten in a single day. Seriously...so many oysters.
-
Please consider supporting OTR on Patreon and thanks so much to anyone who does; your support truly keeps us going. / otrontheroad
Website: www.OTRontheroad.com
Instagram: otr.offther...
FB: / otr-106170292218693
-
0:00 - Introduction
1:17 - Daeng Racha Hoi Tod
4:35 - Bangkok's Fiercest Battle
6:47 - Nai Mong
9:40 - Oyster Mythology
11:21 - Two Creation Stories
14:50 - Heng Hoi Tod Chaw Lae
17:49 - Famine and Wealth
19:52 - Teochew Food and Thai Cuisine
22:38 - Name Change Street
24:42 - Yim Yim
29:11 - Pathways
32:11 - Hoi Tod and Yod Pad Thai
-
Video Credits:
• Legend chef David Thom...
• Thai Oyster Omelet at ...
• 35+ Years MICHELIN Fri...
• YAOWARAT FRIED OYSTER!...
• 【生活泰導】曼谷 | Hoi Tod Cha...
• Video
• How to Make Oyster Sau...
• GIANT MONSTER FISH Ric...
• Left or Right?? Rung R...
• $1 NOODLES! STREET FO...
• Pad See Ew (Thai Stir ...
• Guay Jub Mr. Jo: A MIC...
• หอยจ๊อปู (Hoi Jo) Deep...
• Crispy And Chewy Thai ...
• 泉州殿堂级海蛎煎老店，深藏石狮40余年，20...
• 厦门老字号，小巷子里的海蛎煎，30元一份满满...
• Fried Oyster Omelette ...
![คบซ้อน - วงL.กฮ. [ Official MV ]](http://i.ytimg.com/vi/5MtesqJ0I1c/mqdefault.jpg)
Locations:
Daeng Racha Hoi Tod: maps.app.goo.gl/qTSgBoyV9YHhiPUY6
Nai Mong: maps.app.goo.gl/WNdfmerbwke6oTgq5
Heng Hoi Tod Chaw Lae: maps.app.goo.gl/T232SjFget7ARqpn9
Yim Yim: maps.app.goo.gl/7SFYrTEAPzp9RuoC7
Yod Pad Thai: maps.app.goo.gl/7rx3YThQjtEaFqcd8
And here's the Chinese Sausage place where I detoured: maps.app.goo.gl/S2L6u3zg97FigMZcA
Quality content as always! 👍 All these years I've heard of hoi tod but never got around to trying it (mind you I'm not a fan of mussels) but when I went to a monastery after a blessing hoi tod was available and I was given some and was blown away over just how aroy it was! Its perfect for a breakfast dish.
this is not thai food, just as misrepresented as saying "muffin" is american
FFS watch the video before making a useless comment.@@eddyyin1980
OMG that bird nest soup shop at 24.17 was my grandma restaurant from the 1940s till the 90s, it was sold when she passed away. We use to have the best hainanese chicken rice in Chinatown, ask any old local there.
Chicken rice stall in the middle, my uncle would sale flat noodles on the right stall and my mum would sale por pia tod and som tum on the left stall. She was one of the very first to sale som tum in the restaurant in Chinatown back in the late 70s.
Thanks for showing my grandma old place, brings back lots of memories.
That sounds awesome! I wish I could try their food! There's really something special about Hainanese chicken 😊
Are your chicken rice opening elsewhere now?
To be honest, your body of work here surpasses the requirements for getting a PhD in food anthropology in any reputable university. This a scholarly level content right here in this channel.
THIS!
Couldn't agree more
Why? Your mockeries will be delivered to justice.
Correct. Well researched. Must take a lot of time. Amazing.
at 15:53 the sign said
"To our belove customer.
If it's delicious, please invite all your loved ones
to eat here. But if not,
please tell us about it quietly
then bring the one you hated
to eat here and make them feels bad!"
As you said, oyster omelets are popular whereever there is a large Fujianese population, which is the case in Taiwan also, where I'm from. It's a staple in the night markets everywhere, and especially in the southern regions where most oysters are farmed.
My father migrated from Fujian. He loves oyster omelette so do I. Would order one whenever I see it and have a space in my stomach. Though I never tried the soft goey version, always the well fried version, with plenty of pork lard, and chives. I think this is the Fujian style.
蠔烙 - traditional street food from Fujian and also teochew people too.
Daria out here not eating a single oyster but still taking one for the team. Hope she was rewarded with curry puffs!
Coming from Hokkien (Fujian) speaking Penang Malaysia, we have a version as well, slimy, not crispy. The crispy version is more popular in capital Kuala Lumpur. We call it the same as that traditional Chinese restaurant, Oh Tsien.
I came to Bangkok because of your videos.
Loving it here in Sukhumvit
Wow that’s awesome! Hope to bump into you sometime here in the city.
@@OTRontheroad
It's only my 2nd day here, so I'm still a bit jet lagged.
I've been eating at the Emsphere Mall. Nice mall but food court cuisine gets tiresome quickly.
Hoping to hit some of the restaurants you've mentioned.
I love this dish and I have it usually at least every week. I knew it is likely Chinese but wow I never could have guessed it has so much history behind it
Lucky you can have this dish every weeks.
I never taste this for over 25 years or more.
I must go one or more of these lists next Visit Th.
❤Thank you
@@lifeisbeautiful_nz or you can try cooking it yourself 😉
@@thefolder3086 Good ideas...will do .Thank you
I live in Taiwan and oyster omelette is kinda seen as old people food out here. You would probably find the best Taiwanese varieties in the city of Tainan, which is incidentally where Koxinga fought the Dutch and built his capital.
Yea but here in Thailand we made it so delicious that is so different from other places. Thus it’s is being recognized for most best version of it.
No,蚵仔煎 is a traditional food,like stinky tofu,if you think 蚵仔煎 is old people food then all taiwanese food are old people food.
@@cat09644 they are
You can still respect the origin of the dish and still call it a Thai dish. The Fujian story is probably the truth, they do love their oysters.
@@jw7268这是蚵仔煎，是中国的原创
People do like it when they get a lot of oysters in their omelet. Never heard someone complain about too many oysters. You just overdid it all on your own. Frankly, I'd love to have been you. Oyster omelets rock! 😍
THANK YOU SO MUCH for this video. Just before the pandemic I did a food exploration trip across Southern China and tracing the evolution of this dish from Chaoshan to Fujian and Kinmen (Taiwan) was a key thread. I’m familiar with how this dish varies across Taiwan, Malaysia and Singapore, and your video is providing key insights, plugging in gaps and revealing connections hitherto unbeknownst to me.
The first time I had Hoi Tod was at a Thai restaurant near Washington University in St. Louis (where I went for grad school). Fast forward a few years later at home in Houston, I missed it and decided to make my own Hoi Tod at home. It was so satisfying! Now retired in Bangkok, I can easily buy it on the street - but, I’m tempted to make it myself again. 😊🙏🏻🇹🇭🤤
I have to say the Thai-Chinese make the most appetising versions! Modern Chaozhou/Teochew has styles ranging from crisp to deep-fried crunchiness, & usually has to be round, like a pancake.
Even within Fujian, the styles are different from each city/ village. Xiamen, Quanzhou & Putian all serve up slimy scrambles using only sweet potato starch without any egg, the oysters are the stars.
Zhangzhou uses a mix of sweet potato starch with rice or wheat flour, plus egg; the batter is the star.
Malaysian Hokkien makes the omelette part first, then stir-fries the oysters afterwards & combines it.
Taiwanese is a gloopy hot mess with the LEAST amount of oysters; not my favourite. LOL.
as a Thai-Teochew, this makes me want to experience all those variants.
visit the ancestor place would be an interesting journey.
I didn't know there is so much variance from China. Usually all oysters omellete are introduced from teochew cuisine. Never seen it in south east Asia. Hokkien style in Malaysia or usually penang is an adaptation from the teochew oyster omelette- it is an adaptation by the hokkien.
@@lofu32 never seen it in SEA?! its everywhere along Malaysia and SG, and all the chinatown in Thai, PH, Indonesia etc
@@hc8714 as a Singaporean, I can concur the oyster omelettes vary wildly no matter where I go.
(Malaysia has some really good ones, especially at that one hawker center in Batu Pahat lol)
Just came back from a visit to the Chaozhou region - the oyster omelettes were out of this world. Would love to try the Thai Chinese versions and see how it compares.
The quality of OTR videos, the content, history is superb. These videos will be episodes on a food network or travel network in no time. Just dont change the style of your work, it is very entertaining and enjoyable from start to finish.
Hoi Tod is one of my wife Sukanya's favorites. As we wait for our house to sell and move to Thailand she promises me that this will be one of the first dishes we will eat when we get there too. We have enjoyed all your videos in our preparation for moving back to her home. Although it has been approximately 40 years since we both have been there you have only reminded us of one of the things we love about Thailand. Spoiled and being married to a Thai for over 34 years, living in Honolulu for 20 years, then Southern CA and now GA this was one piece we have been able to share with our kids, and friends. You do a fantastic job not only highlighting the food we love but it is the back story that we enjoy too. Happy New Year and have a GREAT 2024
I’m a native Teocheow Bangkokian and I learned a few things from your video today. Great job. 👍🏻
Thanks for the video OTR team! I'm definitely team Heng Hoi Tod Chaw Lae. Having tried the Singaporean, Malaysian, Thai and Taiwanese variants I must say they all have their pros, but the Thai crispy version together with the sweet and spicy chili sauce is really an easy one to get behind. Similar to Adam I'm not a big fan of the softer version as the gooey texture gets to me. And I must say I'm not a fan of the bean sprouts that comes with the omelets.
Side note to Adam: I did a 3 shop Hoy Tod run in a day once sometime last year and they were not kidding about the manliness part.
The Thai version follow very closely to the Chinese version (the original) except without sweet and chilli sauce.
The Thai version is basically the Teochew version.
Thai people always know how to improve and make food to taste better.
Most enjoyable food reviews on TH-cam. Excellent exploration into culinary history. I look forward to each new episode & have gone back to watch several over again. Cheers!
Cheers and thanks!
Grew up in Taiwan, and the first origin story is what I have heard. The Taiwanese Oyster Omelet is very similar to hoi tod and is one of the representative Taiwanese street food.
34:37 - Highlight of the video: "I've never been at a point where I've had a hundred oysters in my system at once" [classy Uncle gives thumbs up of approval] - great editing!!!
OMG! My friend’s family is the owner of Yim Yim!!! And my family (my grandfather, specifically) used to open a Cantonese restaurant near by Yim Yim which used to be rivals!!
Holy shit another upload on my day off and its about oysters (greatest seafood on planet earth)
Love you guys keep up the good work and happy new years from Canada! going back to Thailand at the end of February and I spent hours google maps pinning all the restaurants in your videos, can't wait!
The origin of Oyster omelette is probably not as fantastic, but the version that exists in Taiwan and Thailand today most likely came from version 1 of the story - Ming Era Konxinga's war to driver out Dutch East India Company settlement in Southern Taiwan in the 1660s.
Oyster Omelette is a traditional Minnan dish most likely pre-dating the 1600s. It exists as a cheap stable for seafairing people in Minnan regions such as Southern Fujian, Chiaozhou in Guangdong, and island of Hainan. The original version is probably closer to Chiaozhou and Jinmen Island (Taiwan controlled small island off Southern Fujian) version were it consists of Oysters, eggs, and veggies. The addition of starch to the Oyster Omelette most likely occurred in 1661 Ming Navy campaign in Taiwan as a filler replacement for rice for the sailors due to a lack of grain and supplies during war time. The starchy version of Oyster Omelette likely spread to Thailand by Minnan labors, who were hired and migrated with the British trade in the 1800s.
Note Koxinga Ming Navy settlement of Taiwan, rice remains a scarce commodity through Japanese occupied Taiwan in WWII, afforded only by the wealthy; therefore all kinds of starches were added to traditional dishes as rice replacement This can be seen in modern "traditional" Taiwanese snack foods today. Modern eaters developed a taste for starchy, chewy texture in food in Taiwan and throughout East Asia.
Great video, you are truly doing every dishes justice by blending the history, the story telling and the cinematography in an intimate yet unique way! Never stop doing these!
A very Happy New Year to the entire OTR crew. Thank you so muh for the content. I always enjoy them very much.
Thank you for this video! Happy New Year!😊
Amazing video OTR! I just ate Hoy Tod at a restaurant over this new year and it's cool to see a video going into details on this local dish. I love how you explore the various aspects and history of this and look forward to more!
by far the most informational youtube video i have seen today ... keep it up
One of my favorite dishes. So cool to have a whole half hour dedicated to it!! This channel rules! 🔥
Happy New Year OTR team, what a great video to start the year. Guess if we see another video, you survived eating so many oysters 😂❤🙏🏽
i really appreciate how you dig into the origin of each food you introduce.
Another amazing video! and very helpfull for my next visit to Thailand, Thank you so much!
I had been to Yim Yim since I was a kid. Quite surprised that the restaurant got introduced in your channel! Anyway, my favourite is the raw fish, served in thin slice. You should try that too!
I cant wait for this channel to explode, yet another masterpiece by the OTR team!
Yim Yim sounds like a truly wonderful gem. Thanks for sharing all this history, and the beautiful food. Loved the sausage detour!
Another absolutely great video. 💯👍
I had never tasted or even remember reading about this dish, but I'm glad I did this morning. I absolutely have to try making this dish now (and I can already tell what my 'style' might be). Thanks for posting the video, very entertaining!
Awesome video! Going to increase my hoi Tod consumption. I usually pass the pad Thai stalls and look for essan food but now I’ll take advantage of the huge skillets and start eating more oysters! Good stuff. Thanks for the in depth research. It was fun seeing your excitement in the old school Chinese restaurant.
Happy and prosperous new year 2024 OTR Team 🎉🥂 thanks a lot for everytime fascinating content on food History 👍 this time is one of my fav. dishes, oysters are incredible delish, i had the best oyster omlete in a unknown sidewalk restaurant ! but i love oysters raw as well, i had very good ones in Thailand (f.ex. Prachuap Kiri Khan) 💝✌Yummy video with great topic
Very delicious from Thailand 🇹🇭🇹🇭🇹🇭 confirm 👍👍👍
What a Gem... brilliant story Adam!!!
Thank you so much for this excellent video. I really like the Yim Yim restaurant version of the oyster pancake.
Great video! Hoi Tod scared me when I first got here. but after I got brave enough to give it a try I was hooked and now its one of my all time favorites. Trying to explain this dish to friends when they come to visit from the states never goes well, they never want to try it. lol
Just subscribed, thank you for a great video, and great content! Sadly, we had just returned from Bangkok when we saw this video and missed out on some of those great places you showed in this video. Lastly, we NEED to know the effects of the 10 dozen oysters you consumed! Don't leave us hanging!
Thank you for the video great content
Happy New Year, OTR! 🎉 Great video, as usual, although I have to admit that I never get the hype surrounding oyster omelette. Sure, Thai _hoi tod_ is popular worldwide, and no visit to Taiwan is complete without trying out their version. Mind you I’m also familiar with _oh chien_ in Malaysia and Singapore. But for me it’s all just… meh 🤷♂️
Even in Indonesia you will have people from both North Sumatra and West Borneo gush about whose version of the Chinese Indonesian equivalent to the dish is the best one. I myself prefer preserved radish omelette to oyster omelette, so I don’t really bother with all the fuss 😁
But what I can appreciate is the creativity of these Thai places in developing their own recipes, each creating a fresh take on a classic recipe. 👍 And it’s nice to see you found the taste of “home” at Yim Yim.
Happy New Year OTR
Another fantastic episode
Thank you for such an epic story behind such a humble dish! The next time I have an oyster omelette I’m going to rewatch and eat along 😂
The best oyster omlette has gone, used to be next to Robinsons. Like kai jaew oyster on rice for B60.
ermergawd this made me go to Bangkok. not that i will any time soon and it saddens me that by the time i might be able to (if ever since i'm poor and disabled) i will probably have forgot most of the things i learnt from your channel.
but yeah. when i went to Japan many years ago i absolutely fell in love with fried oysters and i am certain all those versions of hoi tod would be right up my alley! i want to try all of them. i love gooey, i love crispy.. i want to eat at Yim Yim too (and as you did not just the oyster omlet but all the other food)
There's quite a range of Hoy Tod dishes, and personally, I tend to opt for fried mussels over fried oysters. Pairing it with Sriracha chili sauce takes its flavor to the next level!
Thank you for showing me the real hoi tod. I watched it being made on the street several times during my first visit to Bangkok. I tried it once and threw most of it away. It was to greasy to handle 35:50 . Plus I'm not a big fan of mussles.
I do however love oysters. I will be back in Bangkok tonight and having the real deal for breakfast.
Thanks again Adam and team OTR. I really enjoy your videos.
well done. ur research great!!
In Thailand Hoi tod typically uses mussels (crispy) whereas oyster variant is light and soft and it is called “Or Suan”.
WoW ! WoW ! WoW ! Love it! So........how did the plumbing do after that? Thank you for your sacrifice. I had the soft version 1st and it turned me off the dish for a while until I noticed the crisp version being made on a big, flat pan like that. Incredible! There's a Hoi Tod Chaw Lae in Chiang Mai and, though far away from the sea, it's fine!
I adore the texture of the fried batter which varies from crispy to mushy and tender in the same dish, almost always. It's fun to know about what you cover, and interesting to learn that the dish isn't quite as standard as I thought, but the versions you show seem kinda gourmet compared to what is generally available all over Thailand! I get it everywhere I go, from Loei to Krabi and it's pretty much the same. Delicious.
Ain't it amazing that this little animal; the oyster, ended being the saviour in so many historical accounts? From famine in ancient China to the early days of the US (from what I read they used to be really cheap street food).
I am really enjoying your "history of ..." style of videos. You should work with the travel industry for sponsors, as I am trying to find the cheapest way to get back to Thailand. You inspire not only wanting to cook the food, but wanting to go and try all of the different places you visit. Hopefully you create a list on your website of must try dishes and restaurants.
Really cool to hear. Thanks! And yeah some day I'll aggregate my personal Google Maps into something public or at least for Patreon. Daria keeps suggesting it, I just haven't had time
Great episode! I also prefer the old style gluey soft version. I still remember my dad taking us to a local Chinese restaurant run by Teochew people, and we would always get that. Sometimes we would get the fish head hot pot with taro in it. Yum! Teochew people also bring the Teochew opera and the Chinese banquet to Thailand. I hope that you will be able to go to one in the future (try searching for งานงิ้ว โต๊ะจีน). That would make a great episode. I am still waiting for a Hainanese chicken rice episode, but I will give you sometime :).
and happy new yr :)
Finally someone made a video on this! Centuries in the making ~
When we first moved to Melbourne Australia from Thailand back in 1984, the price of scallops was $2 a kilo and my dad would make hoy tod with scallops.
Hoy tod with scallops is the best.
happy new year peeps! wishing you an awesome year ahead and thank you once again for making these, I love your videos, you keep making them interesting, fun and educational. Can't wait to do a tour in Bkk following some of your footsteps 🍖💛💚💙💜
UVA I see , I'm from the Noke living in Phuket. Love your work, keep it coming please!
Ah awesome. Spent tons of time in that part of the state. I grew up outside Charlottesville (and partly near Asheville, so a few hours further down 81).
I can literally hear the Or Chien (oyster omelette) aficionados in Malaysia and Singapore salivate and swallow.
I grew up on mussels version. I didn't even know it supposed to be oysters. Another awesome Video OTR!
I spent 10 years in the US for school and work. And every time I came home to Bangkok I would go to my favorite hoi tod places, near Rachawat Market (Sawadee Padthai-Hoi Tod and Mae Prayoon). It would be one of the first things I ate after arriving home.
Hoi Tod is one of my all-time favourite dish, that I get everytime I visit Bangkok. My most frequent spot is at Hoi Tod Chao Lae, due to it's relatively easy to find and never a wait. However, when it comes to absolutely the best flavor/quality, Nai Mong is its own class and a step above them all.
great street food documentary
I prefer the soft version because of the texture and it tastes less greasy. Pour a bit of black vinegar and chili sauce on top and you’re in heaven😇There’s local restaurant near me in Rangsit that I’ve been eating at for more than 20 years. As for those shops I’m team Dang as well😄
My favorite during high school times (10+ yrs ago) was กระทะร้อน (krata ron/hot pan?) hoi tod with sweet chili sauce. I don’t remember the name nor the style and I rarely eat Hoi tod since then.
Hoi tod is usually too oily/greasy (in term of taste, maybe should use richness instead?) for me so the cooking sauce that cooked/thicken/burned on the hot pan gave me the flavor that I liked.
Comparing to other typical Hoi tod I’d say they’re far more spicy/hot and also sweet so you might say it differs away from the original quite a lot because my memory of the dish is spiciness (three spicy ingredients I remember are white pepper and their cooking sauce while having sweet chili sauce/sriracha on the side).
I think they mainly used mussels but there might be oysters in the mix I’m not quite remember.
It looked like your last one but on a hot pan with cooking sauce (sweet-spicy-salty).
Were you okay the next day? I ate a bad oyster once. Not fun! I also prefer the crispy hoi tod talay like what you showed at the end of the video to the fluffy omelet-style oyster hoi tod, and it never occurred to me that it's because I'm American, but that may be true!
I'm going have to try to make this myself. I love mussels and oysters. I always have a few cans of them in the pantry.
as a kid, my dad would take us to the street markets in Taipei and oyster omelet was very popular. it's definitely a popular dish in Taiwan.
I keep reaching out to the like button only to find that I already did😅 great job guys❤
i like how humble this guy is.
Please make an episode of Moo krob. The best ingredient that make any dish better.
We have a version of this in Taiwan too. It’s one of my favorite street foods too.
didnt expect to come across a gem today, here's my sub
Glorious TH-cam. The rare gem found amongst the dross that makes it all worth it. Simply glorious.
If you ever have the opportunity to visit Malaysia, come to Penang where many Chinese from Fujian province settled over the last 100 years. We have oyster omelets as well is is pretty similar to the Thai version yet different. I have tried Singaporean, Thai, Taiwanese versions but I still love the Penang version!
Could you please recommend a good place for this? I've been to Penang more than 10 times, but always ended up eating Char Kuay Teow, chicken rice and Dosa. I have to start branching out.
After watching this video I have been going around the northeast USA looking for hoi tod on Google maps. Two observations I found:
1. Instead of oysters, mussels are used instead. If I go to Thailand one of these days, I will need to try authentic hoi tod!
2. There's not a lot of restaurants that serve it here in the states.... I have to really research and when I find it, they may have it on the menu but now it's sold out or not being served anymore as no one bought it.
With the places found that serves it, it's really good but I don't have a comparison to the real thing.
I do know that in Chinese restaurants, you can ask for oyster pancakes but it's different as I feel that it's more egg-ie than hoi tod here in the states.
Anyway I typed too much! Thanks for this video, introducing me to the world of hoi tod!!!!😋
Wow - you guys made me curious now to taste Hoi Tod. Until now i take it like Daria - no oysters. Maybe I will change my mind ;-)
Didn't expect the history lesson on how Thai food was transformed, thx to the Chinese immigrants who went to there for importing rice! You earned a subscriber for the thoroughness of the research and the presentation style.
This is making me hungry for some lol, wish I can try it someday!
Wonderful
Love the Singaporean version with the vinegar element in the chilli
Watching this as someone with a shellfish allergy is so painful. I love omelettes, and all of these look amazing.
the one at 33:10 is the first one that actually looks appealing, I think I'd want to save that for last, but I'd try the less runny ones personally
Amazing again ppl. I lived in Taiwan long ago and loved oyster omelets
“Coating it with flour and deep fry with …I dont know just go with it” you got me there. Lol.
In late Georgian- and Victorian-eras London, oysters were the food of what would now be referred to as the "working poor" as people used to forage for them along the banks of the Thames because they couldn't afford to buy "proper" meat. They'd lose a lot of their lustre as a gourmet food if they're one of the few things you have to eat. This would be the same scenario in famine-ravaged Fujianshi.
The traditional restaurant needs to be cherished. Creating new adaptations of traditional recipes is all fine and good, but we can't lose the history of where dishes come from. If I can mention another YT channel here, Gregory Leow does videos on iconic dishes in Singapore. I think he has done a video on Teochew oyster omelette.
The last dish you ate here is more of a complete meal with the bean sprouts.
My oyster joke is that oysters are a bit hit-and-miss as an aphrodisiac. I ate a dozen of them the other night but only six of them worked.
I love researching things and food is a favourite subject of mine. Thank you for all your work in putting this together.
Xin nian hao from Australia.
Garry
"Your Uncle AngMoh"
Ahhh, you have made it to the famous local food alley! Deang Racha is the best!!
2:00 I highly, highly doubt this type of shop (that caters to volume, price and efficiency) would buy their oysters live and shuck them one by one - just too expensive and impractical to do so. Likely they get their oysters and mussels already pre-shucked at the factory using schlep labor and delivered in large plastic buckets just like most other restaurants that use this type of seafood.
I’m Thai and I say that your documentary is very interesting. Better that we do it ourselves.😂😂😂
Even in Medan, the local Chinese are clannish with the allegiance of where to have their nasi lemak, lontong, koayteow, wanthan mee and nasi Padang. Certain families would go to certain wet markets, even if they are further away. It all depends on how far back your ancestry is and what is cooked by your grandma-s in the kitchen. For example, I have not found one restaurant in Medan which sells Northern Peranakan styled Achar. You can only find them mostly in houses of old Kesawan communities and also Hainanese Chicken rice vendors, since they were once the cooks of the elite Europeans and Peranakans.
I think some of that comes back to the trouble that the Chinese in Medan faced a few decades ago when things got really complicated and there was so much conflict with the local Indonesians (including the government) as I'm sure you're well aware of...things like that usually create very tight communities.
@@OTRontheroad Indeed. The Chinese were also targeted during Malay massacre in 46. Back then was a bit different, most local born Tamils and Javanese used to speak Hokkien. The increase of migration of people from highland and also planned emigration of Javanese and Madurese during Orde Baru changed the atmosphere of the city. This is why I found it fascinating when I found the same achar with almost identical recipe is still preserved well by the Peranakans in Northern Malaya, but not as well known in Sumatra except by the old Chinese families. Us Chinese also use some Malay terms not recognised by today’s local Medanese.
Chiu Chow style oyster omlette's probably my favorite version... Less slimmy.