Location pins and a couple of small notes: 1. Roti and Curry: maps.app.goo.gl/uaRcYe1RQWaiM6Xr9 2. Amin Biryani: maps.app.goo.gl/ArBgzhZVSZxnHcqj9 3. Malaysian Food: maps.app.goo.gl/DQnE2bEw61toc7Wa6 4. Ruen Urai: maps.app.goo.gl/jt94Y2tqrUHeX5jP6 5. Burapa: maps.app.goo.gl/xjeq4nJUrMjMnq6y7 6. Rendang: maps.app.goo.gl/zFPD21Uihvy9rEc7A 7. Ruen Mallika: maps.app.goo.gl/NEw8KF1df5TsoPqb8 and as always, our to-camera filming location: maps.app.goo.gl/8MzWo1m74QHPDRRP8 As for the notes- a couple small things. Apologies for the audio quality on Chow and Tom's segment; I think some heavy-duty editing managed to mostly salvage it, but we had an issue with one of the lav mics that distorted the sound quite a bit. Again I think it's pretty much fine in the final render but I know it's not perfect- we did the best we could; it's a great segment and trimming it down wasn't an option. And lastly- I don't know if anyone's actually going to notice this, but I want to pre-emptively bring it up anyway...in our very last location, the beautiful Ruen Mallika, we were seated in the private room upstairs, so we set up and taped- halfway through the meal, I turned around and realized I was on the end of the table with the Buddhist shrine, back to the Buddha- not ideal in local culture. No disrespect intended by our seating location- you'll notice as soon as I caught it, we immediately adjusted so I'm sitting around the corner, but it's in some of the first shots from there. Anyway again- no disrespect intended, it's just where we were seated.
When I started buying curry paste powders and then saw different country names making them it was obvious it was food spread by trade and culture/peace or war. I tried making some and saw 50-90% SAME spices but prepped different or proportion. So look into the east African coastal/Ethiopian BERBERE, I call it Africa curry more like a meat sauce than for a soup. I bought love Rendang, tried to make my own, you can never go wrong only if some expert or native Asian Indian tried to judge
@@klyanadkmorr Did a video on that subject (Berbere) a long time ago! You're right about the connection. th-cam.com/video/en2UUU84oLA/w-d-xo.htmlsi=KAwjagfzawm7ixE3
@@OTRontheroad THANKS, didn't think to search your list of vids for Berbere or glossed it over when I scrolled to look at your over all dishes locations you had done. Cheers be safe travels-. I've graduated into specific cooking shows but 2-3yo during CoVID followed famous chef Gordon Ramsey in a world tour he did and picked up trying Rendang and curries more as specifics than general Indian/Thai of my home city.
So many TH-camrs make documentaries about Thai food, but no one comes close to you. The level of detail and the way you present information is truly exceptional and highly appreciated.
The good thing about Massaman curry is that the paste is super easy to get. I used to often cook a rich beef stew with vegetables, and I used to put in just a little Massaman paste. Took it from a 7 to a 10.
OTR is by far my favorite youtube channel ever. However, because the content is so rich, sometimes I get lost because life gets in the way or just something else happens. I’m saying this as a compliment, because I keep rewinding whenever I watch an episode. For me this is the kind of content that I look for. Thank you for all your effort!
Bejesus there is a reason I come to TH-cam to slake my thirst for the cutting edge of creativity. The passion for the NOW of contemporary food culture brought to light through the complex web of history. Glorious, simply glorious work. Clap, clap, clap!
I struggle to find the words to describe just how great the content on this channel is, but hopefully by admitting my struggles I will somehow make my point anyway. Fantastic. Well done. Can't wait for more. 🙂
Dear OTR, this is just my observation, there is a dish in Kelantan and Terengganu called Nasi Dagang, the curry that accompany the rice is a fish curry, however when you look at the recipe it is actually quite close to Southern style Massaman Curry. The interesting part is that, in the northern part of Malaysian peninsular, the word that is used to describe curry is "gulai" which is an indonesian/malay/javanese to describe cooking in coconut milk which rendang is a part of. As I was looking at your video, especially when looking at the recipe, there is a similar food in peninsular malaysia which is called Rendang merah or rendang santan, which is quite popular and said to be originated among the peranakan. But back to Kelantan and Terengganu, they have had long relationship with Cham, and historically have sent a number of armies to help the Cham to fight against the invaders, and that how Islam has been said to spread to people of Cham. There is several places in Kelantan related to Cham example Pengkalan Chepa. And durian with curry based food is actually quiet common in the eastern side of peninsular using fermented durian called "tempoyak". Somehow putting this in perspective, makes me feel as if, third narratives might be most possible one.
You have no idea how deep this rabbit hole got. The first draft of this video was twice this long (but with no extra locations)- just me throwing myself towards the point of insanity trying to follow all these crazy connections.
Rendang is just one variation of many Padang Curries made by Minangkabau people. So at the restaurant they will have bay Maree of different Padang curries one of which is Rendang. They call it Masakan Padang. It has been copied in Singapore and Malaysia.
A veritable treasure trove. Thank you for a wonderful video. I've been cooking indian food for decades, and I have recently cooked Massaman curry for the first time (will be work in progress). So thank you for inspiration and background information. 🥂
Great channel and videos, It has the right balance between information dumping, storytelling, food p*rn, travelling and with a very binge friendly length. Loving this so far!
I thought I was the only one who refers to mole as the "Mexican curry"😂. Eating it as a dipping sauce with fresh handmade piping hot tortillas and Mexican rice.👌
I've been in sort of a curry craze over the past weeks and stumbled across your History Of... videos a few days ago looking for information on the origin and variations of curry. Perfect timing on this. Brilliant stuff you do and your enthusiasm is infectious. Definitely gonna be trying some Thai curry soon.
I truly like the Way to go into Details as far as possible - I learn every time a lot, even working in HoReCa nearly 44 years in 6 Countries... You are such an Inspration...🎉🎉🎉
Do an investigative episode of miang! It's it's own group of foods in Thai cuisine with a fascinating (and tasty) history. Probably the most stimulating bites ive eaten in Thailand have been some forms of miang (miang kham, miang pla yang, miang talay, miang kham bua luang etc!) and the topping variations are endless.
@@OTRontheroad for good reason! A lot of countries have single bite foods wrapped in leaves but miang is so unique there is nothing quite like it anywhere in the world. The only word i can even come up with describing it is "stimulating". There's so much happening in each bite. Everytime you chew the flavour and texture morph into something else in pure harmony with the other ingredients. I consider it to be ancient fine dining which it technically is. I tried tracing it's historic roots but it just cuts off to Laos with very little to no information about where it actually came from.
Hi Adam! Your videos are really, really great!! I love your passion for the food and its story. I watch every video and get hungry instantaneously! Keep up the good work, I'm looking forward to new videos. And if you ever come to Chiang May I would be very happy to meet you!
Just watched this and now I’m seriously drooling! 😋 The Massaman Curry looks so good that I had to sprint straight to my mom and beg her to whip up a batch ASAP. Thanks, OTR team, for igniting my curry cravings! Next time, include a recipe link, or I'll be stuck on TH-cam and starving! 😂🔥🍛 Love your vlog as always, such a quality one, please keep it coming!
18:39 Aww, you called it 'kopi susu'! You definitely picked that up in Indonesia, because in Malaysia, 'kopi' already means coffee with condensed milk, so there’s no need to say 'susu' like in Indonesia. Technically, what you had is called 'kopi ais' in Malaysia or 'es kopi susu' in Indonesia (iced milk coffee). The first time I was in Malaysia, I got frustrated because every time I ordered 'teh' I’d get tea with condensed milk. It was frustrating for me because in Indonesia, tea is served without milk by default. I eventually learned to say 'teh o' or 'kopi o' to skip the condensed milk whenever I’m in Malaysia and Singapore.
That only applied in KUALA LUMPUR. Malaysia is huge, the culture in KL is different from other states in Malaysia. In some states we do call it Kopi Susu. As a matter of fact all Malaysian used to call it Kopi Susu. The Kopi already with milk are actually modern terms started in the 70's by Mamak stalls or peranakan Indian Muslims restaurant owners. Even today in the North of Malaysia and in many rural area old people still call it kopi susu. So the just kopi trend is actually new.
@@wewenang5167 oh, really? I've actually been to all Malaysian states (well, except Labuan, never had a reason to go there) and *personally* the situation with teh and kopi was the same for me everywhere. The only variation is that in some places I’d have to say "kopi o peng" instead of "kopi o ais" 😁 It's interesting that you say this thing about coffee being served with condensed milk by default only happened after the 1970s because I was told it was always like that since the British colonial era. In fact, I've been to Myanmar (also another former British colony) and the coffee and tea tradition is similar to Malaysia and Singapore where coffee and tea are served with condensed milk by default.
OMG! I LOVE YOUR CHANNEL! I am too engrossed in the content and the way its presented is so refreshing, creative and knowledgable! Please, don't stop making videos!
Your channel is severely underrated. Your style of presenting/"hosting", the editing, the knowledge, the deeper look into both Thailand and southeast Asian culture(s), and of course getting to see some great Bangkok restaurants. Absolutely love your stuff. Love from VA man! I'm from Richmond, but have been out to Charlottesville a few times and it's a beautiful place. Always go through Crozet as well to stop and get some pizza
Ah man- Crozet Pizza is legendary- though my pizza loyalty is still with Mellow Mushroom after bartending there for a couple years. I actually grew up in Crozet. RVA is a great city by the way; look forward to coming through on my next trip back home...was still in Virginia when UR and VCU were both must-see in college basketball.
I'm almost crying at times, it looks SO good! Reason to live. 1. How do you even KNOW of all these places in Bangkok alone even before all the detailed research!?!
That was a great trip down the rabbit hole of the food history of this most amazing curry. I love how you examined the claims and decided that it really doesn't matter who but the fact that it was an amalgamation of many peoples influence on what truly is a masterpiece of comfort food. The lamb shank version you had looked amazing, I think I will be trying to replicate that myself, great job, as usual!
I would like to say thank you for all your perseverance, patience, and research of Thailand background. I am West European married to Thai. Because of all your videos now i know more about Thailand than my wife.
One of your best videos yet. I was questioning in my mind about Saraman curry during the Persian theory, as I don't know how the name change could've happened between Thailand and Cambodia. The Cham theory makes a lot of sense, as does the Rendang analog. I remember a Massaman I had in Phuket when I was 11 and I haven't had one like it since in all of the Thai restaurants in the West I've been too.
I really love your show! actually goes in depth instead of just taking a bite and look like a weirdo in the camera lol. Thanks man! Love history love food.. best combo! BCHadoken!
Glad to find Max Miller's Tasting History featured in a bit here. The Malaysian kind of beef rendang usually served & what you had tends to be closer to a kalio (basically a semi-wet/semi-dry kind of currying, kind of like what sautéing is to stir-frying, though I forgot the Chinese name of such, chao & bao are the wet & dry kinds of stir-frying unless I have the latter 2 reversed) than a rendang, as opposed to a gulai. Certainly nice a surprise to find, & I think you'd be pleasantly intrigued to find the overlap of Madagascan (especially Malagasy) & Indonesian cultures including cooking ways, complete with akin food bases & most of outside sways/influences shared (to name a few)
Malaysian got their eating culture habit..they really like Gulai and mix difference of gravy . And pour into the rice..by the way rendang is wet gulai . It really like massamn cury /malay gulai.. but malay tend to eat with wet version
I have never had massaman curry before. I am usually dining with other people and they always want a more common curry. I also think I was a little puzzled by potatoes in a curry that you then put over rice. Now I have to try it. I looked up a recipe and the spicing looks enchanting. Some of my favorite spices.
Your 3rd theory is very interesting since we do have a Cham curry very similar to Massaman usually made with beef or lamb and served with (pratha which is almost identical to Thai-style) roti. Additionally, there is a deep connection between Champa and Kelantan/Pattani which can be seen in place names but also Cham manuscripts which refer to Kelantan as “Makkah” due to its role in teaching Islamic jurisprudence to Champa Muslims in the early 16/17th century. The connection between Champa and Southern Thailand/Malaysia is so deep that I found a number of Cham dishes that only share similarity with Malay communities in southern Thailand. The most notable was Puyut Style Martabak which in Cham communities is called Haa Tabak and has the exact same fillings. Separately we also have another dish similar to Rendang (it’s almost identical) called khugeng typically served at weddings, a slightly saucier more “luxurious” version called Kapoih, and a saucier version served with bamboo shoots called Kha Gapung.
That painting from the Rijksmuseum of "Iudea" totally tripped me up since...I have never seen Ayutthaya transcribed that way and there is of course a very obvious roman province cum controversial strip of land in the middle east ALSO known by that name in Latin. It took me a second to even grasp it wasn't a mistake and, yeah, no, that clearly shows a Siamese city.
At Thai funeral we have tradition to give a gift to anyone attended. Book is one of a gift that many like to give. And cook book is very popular because it not likely offend anyone and also useful
Very interesting research. I love Massaman curry because the taste is similar to the curry I grew up eating, in southern India. I always assumed it must have been something that the Muslim traders of southern India had taken to southern Thailand and was later adopted by the mainstream Thai society. Well, now this is all complicated 🧐
McDang (Red Squid) definition of Royal Thai Food is spot on. Everything serve in Royal Palace is also available on street - with just lesser decoration. And about Thai food, it's almost pointless to trying to find a origin of Thai food and culture. This land is most famous for being very diverse and ready to accept and adopt any culture. You can see it through out history of Kingdom of Thailand.
What a job you have. Massaman curry, Rendang, and Nasi Lemak are perhaps three of my top 3 dishes, or perhaps top 10 depending on the day. Now I need to check flights to Kampong Cham Cambodia for this Young Durian version...
We usually cook Massaman curry at feast in Northern Malaysia. We call it GULAI KAWAH. WE Malays has always known how to make it, every household have different bend of spices and way of preparing the wet ingrediencies.
You chose an exceptional top notch iconic dish OTR, - who does not love the fragrant, spicy, aromatic and fresh Massaman curry ? Your simply always the best❣👍i love the historical research you did on this famous dish🔥Thanks a lot !
Watching your videos is like going on a long journey of exploration sitting at home; food culture is so intricately tied with history and you do such a great job of tracing origins.
when i lived in silom a year or two ago i ate at ibu at least once a week, they were the nicest people i've ever met and i always felt at home there despite being a very obvious farang. and of course their food was fresh, delicious, and very reasonably priced. i miss it already!
I always want to say that I instantly love Chawadee Nualkhair because I use the "Athena fully formed springing from Zeus" as a comparison surprisingly often and I am so tickled that she has the exact same go to metaphor in the situation where you are describing something not springing out of nowhere. It's a silly reason to be so happy, but I'll take it.
You can also find Massaman in some lunch shop for local, "Khao rad kaeng" style. But not all shop and not everyday. Many shop made it once or twice a week. Only some shop that famous for it will made it everyday
Massaman has been a number one favorite food for me since I can remember (one benefits of living in a country with one of the best cuisines). It's great seeing people enjoy what you like 👍 especially how much you seem to like it in the video xD
I’ve been following and your content is very good. I visit many places you recommend as I live in Bangkok myself. Even my local friends enjoy the content.
I feel like the Patani Massaman is just the Patani people's way to explain a Northern Malaysian "Gulai Daging" (how they address it in Jawi) to Thai people... Their never called it Massaman when I spoke Malay to them, only when I spoke Thai. The Champa Saraman is such an interesting theory, but besides Cambodian Curry Noodles which reminds me of Massaman, I haven't truly encountered a Saraman curry in Cham communities in Vietnam and Cambodia... I wish there were more sources of information about this..anyway, love this video!
Love it. Massaman has always been my favorite and my go to at my favorite Thai restaurant. Love Thai food in general, as an Indian I've always thought of Thai food as Indian from an alternate universe.
Great video! I'd heard the Bunnag version before via David Thompson, but interesting to hear some alternatives. If I was forced to bet, I'd bet on the Bunnag connection - but who knows!
My mother used to make that massaman curry with potatoes and chicken. More recently, my GF's sister makes the same dish. I am not a big fan, but the story is more interesting. I much prefer Japanese or a Tikka Masala curry!
I absolutely LOVE a Massaman Curry and I often get it here in Thailand. But I always assumed it was Malaysian, because of the fact that it’s very mildly spiced and full of coconut milk. The only solution here is to eat more. For science. Edit: your bravery in going to a bunch of places and eating massaman curry is inspiring.
I'm Thai but I've never eaten massaman with durian. It's a curry that you must eat before you die. Have you ever tried (pork chamuang)? It was very delicious.
So I have never had this curry but I used to live in Kerala. Right at the start I said to my girlfriend hey that looks a lot like traditional Kerala beef curry from the mountains. Boom! I feel so validated right now hahahaha.
if you see the durian version of Massaman Curry. It's similar to my local dish from South Sumatera called pindang. It usually uses river fish but can also use meat. using fermented durian (tempoyak) to get a sour taste. The difference is that pindang doesn't use coconut milk. Masam means sour in my area. Oh yes, for minang people ( padang ), rendang that hasn't dried yet is called kalio. His physical appearance resembles Massaman Curry
@@OTRontheroad Just come to the city of Palembang (South Sumatra), and there are many restaurants available that serve local food like pindang ( fish or beef ), brengkes tempoyak ( be careful about this food its using fermented durian ) . Don't forget to stop by the Martabak Har restaurant, the dish is similar to the South Thai version of Massaman Curry. Oh yes, maybe you will also be able to see the historical literature of the Srivijaya kingdom and increase your knowledge of the spread of Malay culture before Islam entered (the Hindu Buddhist era). as well as the assimilation of food from China, Arabia and India. I really appreciate your content, it takes more effort to be able to produce content like you do.
I have about 100 pins of places I want to go in Palembang. Adding your advice to my list. That's high on my list of places to explore within the next year- have been once before but this was before Google Maps and I was "winging it"- I feel like I left so much unexplored
@@OTRontheroad try pempek ( fish cake ) with cuko ( like syrup but spicy), mie celor ( its noodle thing with different soup ), tekwan / model ( fish cake with soup ), laksan ( fish cake with curry ), burgo ( noodle from rice ), kemplang ( fish cracker ), lempok ( Durian cooked until it becomes chewy ), celimpungan ( like a fish cake with coconut curry ), maksuba ( sweet cake that is cooked for approximately 8 hours) etc. Typical Palembang food is usually spicy and sour. happy adventure
I have only seen massaman being prepared once, in a at home setting, I counted 25 spices and hers. One day I will learn how to do it because I love it.
OTR Food.... Someday, if it's of interest to you, it would be great if you did some cooking videos (this channel or a new one). Perhaps a format where you have a guest chef who wants to share something they love with a more western audience. They share the subject dish using any/all ingredients they use from their local sources. You, as a chef in your own right, help translate local ingredients to things also available outside the area. Talk about substitutions which can work, perhaps ones to avoid and any other advise to help people make the recipe for the first time and start their learning journey to various dishes. Then, we the followers of your channel can try to make things, add feedback in the comments and go from there. yes, a cookbook would be good too. But for some reason I have a very hard time learning from cookbooks but YT videos showing me how to make a new dish helps me take that leap of faith and make that new dish. I also know it takes me 1-5times making something to gain confidence in my abilities and ingredients. I often mess up in small ways the first few times I make something. Rarely have to throw it away but after 3+ attempts it starts getting consistently good. Long message, but I hope to learn more about making tasty curry dishes, perhaps Massaman, or things from your history of curry video, Harappan inspired, or others dishes from that video, or curry puffs or any other dishes you want to show people. I'm retiring soon and am unlikely to travel to Thailand or other places nearby, but I would love to learn to make dishes you recommend. I'm watching a couple cooking channels from people mostly in India and starting to learn how they cook their local dishes. The fusion of foods you show on your channel makes me want to learn Thai cooking and your history focus is something I love. I'll stop here and just say, if you show us how to cook a dish, I'm sure many followers will try to make it. If you cook it, we will come (and try to make the same dish). Food for thought.....
I've been eating Bangkok style food for decades and once spent three weeks eating my way across Korat. But there is so much more to the country. I've got to get back. And I just discovered that my local supermarket carries Massaman curry paste. Hot damn!
I love your videos so much. I am visiting Vietnam in a month, now I feel like I need to detour via Thailand, and Malaysia. Actually, should I just quit work and sell up????
The Thai people are well aware that Massaman curry did not originate in Thailand, but certainly has its roots in the Middle East or was brought to us by Muslims in the South. However, since Thai people have added unique flavors to the original recipe, it has become a distinctive Thai dish that may differ from its original form. As a result, it could be considered that Massaman curry, which has been adjusted to suit Thai tastes, is a dish whose flavor can only be found in Thailand.
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Location pins and a couple of small notes:
1. Roti and Curry: maps.app.goo.gl/uaRcYe1RQWaiM6Xr9
2. Amin Biryani: maps.app.goo.gl/ArBgzhZVSZxnHcqj9
3. Malaysian Food: maps.app.goo.gl/DQnE2bEw61toc7Wa6
4. Ruen Urai: maps.app.goo.gl/jt94Y2tqrUHeX5jP6
5. Burapa: maps.app.goo.gl/xjeq4nJUrMjMnq6y7
6. Rendang: maps.app.goo.gl/zFPD21Uihvy9rEc7A
7. Ruen Mallika: maps.app.goo.gl/NEw8KF1df5TsoPqb8
and as always, our to-camera filming location: maps.app.goo.gl/8MzWo1m74QHPDRRP8
As for the notes- a couple small things. Apologies for the audio quality on Chow and Tom's segment; I think some heavy-duty editing managed to mostly salvage it, but we had an issue with one of the lav mics that distorted the sound quite a bit. Again I think it's pretty much fine in the final render but I know it's not perfect- we did the best we could; it's a great segment and trimming it down wasn't an option. And lastly- I don't know if anyone's actually going to notice this, but I want to pre-emptively bring it up anyway...in our very last location, the beautiful Ruen Mallika, we were seated in the private room upstairs, so we set up and taped- halfway through the meal, I turned around and realized I was on the end of the table with the Buddhist shrine, back to the Buddha- not ideal in local culture. No disrespect intended by our seating location- you'll notice as soon as I caught it, we immediately adjusted so I'm sitting around the corner, but it's in some of the first shots from there. Anyway again- no disrespect intended, it's just where we were seated.
When I started buying curry paste powders and then saw different country names making them it was obvious it was food spread by trade and culture/peace or war. I tried making some and saw 50-90% SAME spices but prepped different or proportion. So look into the east African coastal/Ethiopian BERBERE, I call it Africa curry more like a meat sauce than for a soup. I bought love Rendang, tried to make my own, you can never go wrong only if some expert or native Asian Indian tried to judge
@@klyanadkmorr Did a video on that subject (Berbere) a long time ago! You're right about the connection. th-cam.com/video/en2UUU84oLA/w-d-xo.htmlsi=KAwjagfzawm7ixE3
@@OTRontheroad THANKS, didn't think to search your list of vids for Berbere or glossed it over when I scrolled to look at your over all dishes locations you had done. Cheers be safe travels-. I've graduated into specific cooking shows but 2-3yo during CoVID followed famous chef Gordon Ramsey in a world tour he did and picked up trying Rendang and curries more as specifics than general Indian/Thai of my home city.
What's the book at 34 min? I'd like to get the recipe!
The bread came later, all thanks to the French. Thats makes the Cambodian version the best, ..with the French Baguette.
So many TH-camrs make documentaries about Thai food, but no one comes close to you. The level of detail and the way you present information is truly exceptional and highly appreciated.
Agreed 👍
Frfr
Wholehaertedly agreed. Love this channel for diving the deepest they can to the roots of the topic.
Totally agree! From Rice to Noodles and Curry! Very Professionally presented!
bro this guy releases the best food vlogs
100%
You're not wrong. The research into the history is exemplary.
After watching this documentary, i’ve ordered Massaman Curry for dinner.
That's what I want to do
Make it for dinner!
The good thing about Massaman curry is that the paste is super easy to get. I used to often cook a rich beef stew with vegetables, and I used to put in just a little Massaman paste. Took it from a 7 to a 10.
OTR is by far my favorite youtube channel ever. However, because the content is so rich, sometimes I get lost because life gets in the way or just something else happens. I’m saying this as a compliment, because I keep rewinding whenever I watch an episode. For me this is the kind of content that I look for. Thank you for all your effort!
Finally an answer to the great massaman conspiracy
the only conspiracy is why do t i have massaman
15:37 Makes my mouth water 💦 👄
@@PhilipODette The dude face make me even want to eat southern food. I love the taste of southern Thailand food.
I wonder if there's a bean conspiracy...
It is everywhere in Thailand and Bangkok. Where were you?
Bejesus there is a reason I come to TH-cam to slake my thirst for the cutting edge of creativity. The passion for the NOW of contemporary food culture brought to light through the complex web of history. Glorious, simply glorious work. Clap, clap, clap!
I struggle to find the words to describe just how great the content on this channel is, but hopefully by admitting my struggles I will somehow make my point anyway. Fantastic. Well done. Can't wait for more. 🙂
Dear OTR, this is just my observation, there is a dish in Kelantan and Terengganu called Nasi Dagang, the curry that accompany the rice is a fish curry, however when you look at the recipe it is actually quite close to Southern style Massaman Curry. The interesting part is that, in the northern part of Malaysian peninsular, the word that is used to describe curry is "gulai" which is an indonesian/malay/javanese to describe cooking in coconut milk which rendang is a part of. As I was looking at your video, especially when looking at the recipe, there is a similar food in peninsular malaysia which is called Rendang merah or rendang santan, which is quite popular and said to be originated among the peranakan. But back to Kelantan and Terengganu, they have had long relationship with Cham, and historically have sent a number of armies to help the Cham to fight against the invaders, and that how Islam has been said to spread to people of Cham. There is several places in Kelantan related to Cham example Pengkalan Chepa. And durian with curry based food is actually quiet common in the eastern side of peninsular using fermented durian called "tempoyak".
Somehow putting this in perspective, makes me feel as if, third narratives might be most possible one.
You have no idea how deep this rabbit hole got. The first draft of this video was twice this long (but with no extra locations)- just me throwing myself towards the point of insanity trying to follow all these crazy connections.
Rendang is just one variation of many Padang Curries made by Minangkabau people. So at the restaurant they will have bay Maree of different Padang curries one of which is Rendang. They call it Masakan Padang. It has been copied in Singapore and Malaysia.
@@edwardpearce9668 rendang spread to Singapore and Malaysia by the Minangkabau diaspora
Rendang not spread by minang , indeed rendang is lusso asian cusine first develop by kristang melacca.. after that it spread to sumatra
This video ABSOLUTE did NOT feel like it was 50+ min long. Amazing storytelling.
A veritable treasure trove. Thank you for a wonderful video. I've been cooking indian food for decades, and I have recently cooked Massaman curry for the first time (will be work in progress). So thank you for inspiration and background information. 🥂
Great channel and videos, It has the right balance between information dumping, storytelling, food p*rn, travelling and with a very binge friendly length. Loving this so far!
Here eating mexican curry (mole) while enjoying this masterpiece. Please David, do your wonderfull magic on the story of sugar....
I thought I was the only one who refers to mole as the "Mexican curry"😂. Eating it as a dipping sauce with fresh handmade piping hot tortillas and Mexican rice.👌
Great video on the history of Thai dishes, as always. So interesting to learn about the Massaman dish
Babe wake up OTR just posted
I've been in sort of a curry craze over the past weeks and stumbled across your History Of... videos a few days ago looking for information on the origin and variations of curry. Perfect timing on this. Brilliant stuff you do and your enthusiasm is infectious. Definitely gonna be trying some Thai curry soon.
I truly like the Way to go into Details as far as possible - I learn every time a lot, even working in HoReCa nearly 44 years in 6 Countries... You are such an Inspration...🎉🎉🎉
OTR: "Who Actually Created Massaman Curry?"
Answer: Massa Man!
Ha.haha ha haaa haaaa.....farting sound
Not to be confused with an anthropologist TH-camr
Massa man! Massa Man...... Sing the spiderman song and put Massa man into it instead of a spider.
@@Chris-ut6eq haha
Cue the old Village People song!
This is a fantastic story, OMG i miss Thailand so much
Oh boy, time for cooking and OTR education.
Yall rock
Fabulous episode! I love this channel.
Thanks Adam, and a shout-out thank you to the rest of the production team.
Do an investigative episode of miang! It's it's own group of foods in Thai cuisine with a fascinating (and tasty) history. Probably the most stimulating bites ive eaten in Thailand have been some forms of miang (miang kham, miang pla yang, miang talay, miang kham bua luang etc!) and the topping variations are endless.
Daria’s favorite Thai food
@@OTRontheroad for good reason! A lot of countries have single bite foods wrapped in leaves but miang is so unique there is nothing quite like it anywhere in the world. The only word i can even come up with describing it is "stimulating". There's so much happening in each bite. Everytime you chew the flavour and texture morph into something else in pure harmony with the other ingredients. I consider it to be ancient fine dining which it technically is. I tried tracing it's historic roots but it just cuts off to Laos with very little to no information about where it actually came from.
one of the first dishes i had when i moved to Thailand, great video
Hi Adam! Your videos are really, really great!! I love your passion for the food and its story. I watch every video and get hungry instantaneously! Keep up the good work, I'm looking forward to new videos. And if you ever come to Chiang May I would be very happy to meet you!
Massaman my fav dish-ever I will be in BK next month and try the oldest place in the city thanks Bro great vid
As a voracious consumer of both travel videos about southeast asia and all things history, this is an awesome dang show... thanks OTR!
Just watched this and now I’m seriously drooling! 😋 The Massaman Curry looks so good that I had to sprint straight to my mom and beg her to whip up a batch ASAP. Thanks, OTR team, for igniting my curry cravings! Next time, include a recipe link, or I'll be stuck on TH-cam and starving! 😂🔥🍛
Love your vlog as always, such a quality one, please keep it coming!
18:39 Aww, you called it 'kopi susu'! You definitely picked that up in Indonesia, because in Malaysia, 'kopi' already means coffee with condensed milk, so there’s no need to say 'susu' like in Indonesia. Technically, what you had is called 'kopi ais' in Malaysia or 'es kopi susu' in Indonesia (iced milk coffee).
The first time I was in Malaysia, I got frustrated because every time I ordered 'teh' I’d get tea with condensed milk. It was frustrating for me because in Indonesia, tea is served without milk by default. I eventually learned to say 'teh o' or 'kopi o' to skip the condensed milk whenever I’m in Malaysia and Singapore.
That only applied in KUALA LUMPUR. Malaysia is huge, the culture in KL is different from other states in Malaysia. In some states we do call it Kopi Susu. As a matter of fact all Malaysian used to call it Kopi Susu. The Kopi already with milk are actually modern terms started in the 70's by Mamak stalls or peranakan Indian Muslims restaurant owners. Even today in the North of Malaysia and in many rural area old people still call it kopi susu. So the just kopi trend is actually new.
@@wewenang5167 oh, really? I've actually been to all Malaysian states (well, except Labuan, never had a reason to go there) and *personally* the situation with teh and kopi was the same for me everywhere. The only variation is that in some places I’d have to say "kopi o peng" instead of "kopi o ais" 😁
It's interesting that you say this thing about coffee being served with condensed milk by default only happened after the 1970s because I was told it was always like that since the British colonial era. In fact, I've been to Myanmar (also another former British colony) and the coffee and tea tradition is similar to Malaysia and Singapore where coffee and tea are served with condensed milk by default.
Love this channel and the historical breakdown of all these dishes and cultures! Thanks for the work
OMG! I LOVE YOUR CHANNEL! I am too engrossed in the content and the way its presented is so refreshing, creative and knowledgable! Please, don't stop making videos!
Your channel is severely underrated. Your style of presenting/"hosting", the editing, the knowledge, the deeper look into both Thailand and southeast Asian culture(s), and of course getting to see some great Bangkok restaurants. Absolutely love your stuff. Love from VA man! I'm from Richmond, but have been out to Charlottesville a few times and it's a beautiful place. Always go through Crozet as well to stop and get some pizza
Ah man- Crozet Pizza is legendary- though my pizza loyalty is still with Mellow Mushroom after bartending there for a couple years. I actually grew up in Crozet. RVA is a great city by the way; look forward to coming through on my next trip back home...was still in Virginia when UR and VCU were both must-see in college basketball.
Oh dear the details put in are amazing. You just got another subscriber. Thank you for making such quality content.
I'm almost crying at times, it looks SO good! Reason to live. 1. How do you even KNOW of all these places in Bangkok alone even before all the detailed research!?!
That was a great trip down the rabbit hole of the food history of this most amazing curry. I love how you examined the claims and decided that it really doesn't matter who but the fact that it was an amalgamation of many peoples influence on what truly is a masterpiece of comfort food. The lamb shank version you had looked amazing, I think I will be trying to replicate that myself, great job, as usual!
I would like to say thank you for all your perseverance, patience, and research of Thailand background.
I am West European married to Thai.
Because of all your videos now i know more about Thailand than my wife.
One of your best videos yet.
I was questioning in my mind about Saraman curry during the Persian theory, as I don't know how the name change could've happened between Thailand and Cambodia. The Cham theory makes a lot of sense, as does the Rendang analog. I remember a Massaman I had in Phuket when I was 11 and I haven't had one like it since in all of the Thai restaurants in the West I've been too.
You did a great job of gathering information and presenting it in an interesting way.
I really love your show! actually goes in depth instead of just taking a bite and look like a weirdo in the camera lol. Thanks man! Love history love food.. best combo! BCHadoken!
Glad to find Max Miller's Tasting History featured in a bit here. The Malaysian kind of beef rendang usually served & what you had tends to be closer to a kalio (basically a semi-wet/semi-dry kind of currying, kind of like what sautéing is to stir-frying, though I forgot the Chinese name of such, chao & bao are the wet & dry kinds of stir-frying unless I have the latter 2 reversed) than a rendang, as opposed to a gulai. Certainly nice a surprise to find, & I think you'd be pleasantly intrigued to find the overlap of Madagascan (especially Malagasy) & Indonesian cultures including cooking ways, complete with akin food bases & most of outside sways/influences shared (to name a few)
Malaysian got their eating culture habit..they really like Gulai and mix difference of gravy . And pour into the rice..by the way rendang is wet gulai . It really like massamn cury /malay gulai.. but malay tend to eat with wet version
I have never had massaman curry before. I am usually dining with other people and they always want a more common curry. I also think I was a little puzzled by potatoes in a curry that you then put over rice. Now I have to try it. I looked up a recipe and the spicing looks enchanting. Some of my favorite spices.
Your 3rd theory is very interesting since we do have a Cham curry very similar to Massaman usually made with beef or lamb and served with (pratha which is almost identical to Thai-style) roti. Additionally, there is a deep connection between Champa and Kelantan/Pattani which can be seen in place names but also Cham manuscripts which refer to Kelantan as “Makkah” due to its role in teaching Islamic jurisprudence to Champa Muslims in the early 16/17th century. The connection between Champa and Southern Thailand/Malaysia is so deep that I found a number of Cham dishes that only share similarity with Malay communities in southern Thailand. The most notable was Puyut Style Martabak which in Cham communities is called Haa Tabak and has the exact same fillings.
Separately we also have another dish similar to Rendang (it’s almost identical) called khugeng typically served at weddings, a slightly saucier more “luxurious” version called Kapoih, and a saucier version served with bamboo shoots called Kha Gapung.
That painting from the Rijksmuseum of "Iudea" totally tripped me up since...I have never seen Ayutthaya transcribed that way and there is of course a very obvious roman province cum controversial strip of land in the middle east ALSO known by that name in Latin. It took me a second to even grasp it wasn't a mistake and, yeah, no, that clearly shows a Siamese city.
25:20 - Oh that's an awesome tradition I've never heard about until now! I should include this in my will!
At Thai funeral we have tradition to give a gift to anyone attended. Book is one of a gift that many like to give. And cook book is very popular because it not likely offend anyone and also useful
@@ThainaYu that is a wonderful tradition!
Strangely, I had that idea some years ago. Maybe reincarnation is a real deal.
I love your channel! Thanks for taking me down this rabbit hole.
You're content is top notch 👍 Watching and learning about this dish is a journey back in history
I'm an expat who has lived in Thailand for the past 13 years. Massaman is epic! I try and eat it once every month or so, as it's not an everyday food.
THIS!! is why I love this channel. Thank you Adam and team for all this work. The quality of your videos is stunning!
What an amazing research has put into this episode. Well done to you and your team !!
Very interesting research. I love Massaman curry because the taste is similar to the curry I grew up eating, in southern India. I always assumed it must have been something that the Muslim traders of southern India had taken to southern Thailand and was later adopted by the mainstream Thai society. Well, now this is all complicated 🧐
Thank you for your efforts to shed lights on food mysteries!
McDang (Red Squid) definition of Royal Thai Food is spot on. Everything serve in Royal Palace is also available on street - with just lesser decoration. And about Thai food, it's almost pointless to trying to find a origin of Thai food and culture. This land is most famous for being very diverse and ready to accept and adopt any culture. You can see it through out history of Kingdom of Thailand.
What a job you have. Massaman curry, Rendang, and Nasi Lemak are perhaps three of my top 3 dishes, or perhaps top 10 depending on the day. Now I need to check flights to Kampong Cham Cambodia for this Young Durian version...
We usually cook Massaman curry at feast in Northern Malaysia. We call it GULAI KAWAH. WE Malays has always known how to make it, every household have different bend of spices and way of preparing the wet ingrediencies.
I only learned of rendang from a TH-cam video the other day. Need to throw some in my face.
@@wewenang5167 copy paste version from Patani massaman curry
@@wewenang5167 copy version of the Patani massaman curry
You chose an exceptional top notch iconic dish OTR, - who does not love the fragrant, spicy, aromatic and fresh Massaman curry ? Your simply always the best❣👍i love the historical research you did on this famous dish🔥Thanks a lot !
Watching your videos is like going on a long journey of exploration sitting at home; food culture is so intricately tied with history and you do such a great job of tracing origins.
True indeed
Great video as always mate. Say will OTR cover history of Durian in the future 🍈
Absolutely love these history of food deep dives! Keep up the excellent work!
Im Thai. Why are you doing this very good at all impressive!
when i lived in silom a year or two ago i ate at ibu at least once a week, they were the nicest people i've ever met and i always felt at home there despite being a very obvious farang. and of course their food was fresh, delicious, and very reasonably priced. i miss it already!
I always want to say that I instantly love Chawadee Nualkhair because I use the "Athena fully formed springing from Zeus" as a comparison surprisingly often and I am so tickled that she has the exact same go to metaphor in the situation where you are describing something not springing out of nowhere. It's a silly reason to be so happy, but I'll take it.
just came here to say this is my favorite curry. I love it. it is above every other curry.
now I am adding to watch list to watch later. see you folk.
You can also find Massaman in some lunch shop for local, "Khao rad kaeng" style. But not all shop and not everyday. Many shop made it once or twice a week. Only some shop that famous for it will made it everyday
Salute to how much effort you putting by your reseach each Vdo. Cheers to you Adam and Doris ❤❤
Excellent video, as usual.
14:52 - Yep, the toy car drink cups sold me on this one when I visit Bangkok! :D
Nice documentary again. Thank you for your work ❤️❤️❤️
love the editing, makes you miss Thailand. Love Hatyai.
Massaman has been a number one favorite food for me since I can remember (one benefits of living in a country with one of the best cuisines). It's great seeing people enjoy what you like 👍 especially how much you seem to like it in the video xD
The ending and your reaction - "Vegetables it's been a long time" 😂
I’ve been following and your content is very good. I visit many places you recommend as I live in Bangkok myself. Even my local friends enjoy the content.
This is the best video about Massaman curry, hands down.
Keep up the good work , I hope you and your friends enjoy eating Thai foods.
" มัสมั่นแกงแก้วตา หอมยี่หร่ารสร้อนแรง
ชายใดได้กลืนแกง แรงอยากให้ใฝ่ฝันหา
ยำใหญ่ใส่สารพัด วางจานจัดหลายเหลือตรา
รสดีด้วยน้ำปลา ญี่ปุ่นล้ำย้ำยวนใจ"
กำลังจะพูดถึงเลย 5555555
ของแท้ต้องน้ำปลาญี่ปุ่น?
ชายใดได้กลืนแกง เป็นวรรคที่ติดอยู่ในใจมาตลอดว่ามันต้องผิด ที่ถูกน่าจะเป็น กลิ่นแกง กลินหอมแรงจนอยากหามากิน กลืนเป็นคำที่ดูผิดที่ผิดทางมากในบทนี้จนเชื่อลึกๆ ว่าน่าจะลอกมาผิด
I feel like the Patani Massaman is just the Patani people's way to explain a Northern Malaysian "Gulai Daging" (how they address it in Jawi) to Thai people... Their never called it Massaman when I spoke Malay to them, only when I spoke Thai. The Champa Saraman is such an interesting theory, but besides Cambodian Curry Noodles which reminds me of Massaman, I haven't truly encountered a Saraman curry in Cham communities in Vietnam and Cambodia... I wish there were more sources of information about this..anyway, love this video!
Love it. Massaman has always been my favorite and my go to at my favorite Thai restaurant. Love Thai food in general, as an Indian I've always thought of Thai food as Indian from an alternate universe.
Great video! I'd heard the Bunnag version before via David Thompson, but interesting to hear some alternatives. If I was forced to bet, I'd bet on the Bunnag connection - but who knows!
My mother used to make that massaman curry with potatoes and chicken. More recently, my GF's sister makes the same dish. I am not a big fan, but the story is more interesting. I much prefer Japanese or a Tikka Masala curry!
I absolutely LOVE a Massaman Curry and I often get it here in Thailand. But I always assumed it was Malaysian, because of the fact that it’s very mildly spiced and full of coconut milk.
The only solution here is to eat more. For science.
Edit: your bravery in going to a bunch of places and eating massaman curry is inspiring.
This EP was so much fun!
Your videos are great and wonderful, I just wish it wasn’t always about Thai cuisine and culture. Would love to see other places with your style
OTR ทำถึงมาก ข้อมูลแน่นลึกมาก
I'm Thai but I've never eaten massaman with durian. It's a curry that you must eat before you die. Have you ever tried (pork chamuang)? It was very delicious.
Another Chanthaburi specialty. Love it.
Just started watching video, looking forward to the rabbit hole ride!
I have not eaten Massaman Curry yet, but it makes sense to me that Persia would have a hand in it. Persian cuisine has wonderful stews.
So I have never had this curry but I used to live in Kerala. Right at the start I said to my girlfriend hey that looks a lot like traditional Kerala beef curry from the mountains. Boom! I feel so validated right now hahahaha.
In middle schools in Thai, the teacher had you recite a poem about this curry. So most Thai people will be familiar with this poem specifically
if you see the durian version of Massaman Curry. It's similar to my local dish from South Sumatera called pindang. It usually uses river fish but can also use meat. using fermented durian (tempoyak) to get a sour taste. The difference is that pindang doesn't use coconut milk. Masam means sour in my area. Oh yes, for minang people ( padang ), rendang that hasn't dried yet is called kalio. His physical appearance resembles Massaman Curry
Where in South Sumatra can I find this dish? I’d be excited to try it my next time on the island
@@OTRontheroad Just come to the city of Palembang (South Sumatra), and there are many restaurants available that serve local food like pindang ( fish or beef ), brengkes tempoyak ( be careful about this food its using fermented durian ) . Don't forget to stop by the Martabak Har restaurant, the dish is similar to the South Thai version of Massaman Curry. Oh yes, maybe you will also be able to see the historical literature of the Srivijaya kingdom and increase your knowledge of the spread of Malay culture before Islam entered (the Hindu Buddhist era). as well as the assimilation of food from China, Arabia and India. I really appreciate your content, it takes more effort to be able to produce content like you do.
I have about 100 pins of places I want to go in Palembang. Adding your advice to my list. That's high on my list of places to explore within the next year- have been once before but this was before Google Maps and I was "winging it"- I feel like I left so much unexplored
@@OTRontheroad try pempek ( fish cake ) with cuko ( like syrup but spicy), mie celor ( its noodle thing with different soup ), tekwan / model ( fish cake with soup ), laksan ( fish cake with curry ), burgo ( noodle from rice ), kemplang ( fish cracker ), lempok ( Durian cooked until it becomes chewy ), celimpungan ( like a fish cake with coconut curry ), maksuba ( sweet cake that is cooked for approximately 8 hours) etc. Typical Palembang food is usually spicy and sour. happy adventure
56 min to massaman curry. Ohh my good.
Historical culinary mystery is my favorite sub-genre of detective story.
Videos like this are fantastic.
Loved this deep dive!
This is more than food history... it's academic research.... I hope you could visit Latinamérica soon!!!!
I have only seen massaman being prepared once, in a at home setting, I counted 25 spices and hers. One day I will learn how to do it because I love it.
Yup same with many Muslims style curry from Malaysia, that si why we only cooked it a few times a year or during a feast xD.
OTR Food....
Someday, if it's of interest to you, it would be great if you did some cooking videos (this channel or a new one). Perhaps a format where you have a guest chef who wants to share something they love with a more western audience.
They share the subject dish using any/all ingredients they use from their local sources. You, as a chef in your own right, help translate local ingredients to things also available outside the area. Talk about substitutions which can work, perhaps ones to avoid and any other advise to help people make the recipe for the first time and start their learning journey to various dishes.
Then, we the followers of your channel can try to make things, add feedback in the comments and go from there. yes, a cookbook would be good too. But for some reason I have a very hard time learning from cookbooks but YT videos showing me how to make a new dish helps me take that leap of faith and make that new dish. I also know it takes me 1-5times making something to gain confidence in my abilities and ingredients. I often mess up in small ways the first few times I make something. Rarely have to throw it away but after 3+ attempts it starts getting consistently good.
Long message, but I hope to learn more about making tasty curry dishes, perhaps Massaman, or things from your history of curry video, Harappan inspired, or others dishes from that video, or curry puffs or any other dishes you want to show people.
I'm retiring soon and am unlikely to travel to Thailand or other places nearby, but I would love to learn to make dishes you recommend. I'm watching a couple cooking channels from people mostly in India and starting to learn how they cook their local dishes. The fusion of foods you show on your channel makes me want to learn Thai cooking and your history focus is something I love. I'll stop here and just say, if you show us how to cook a dish, I'm sure many followers will try to make it. If you cook it, we will come (and try to make the same dish).
Food for thought.....
Fabulous video, as ever ❤.
Whatever the origins, I’ll never look at another Massaman in the same way again. Thanks Adam for the video!
A Mass Of Man made it.
The best food channel on TH-cam there is no debate on it
I've been eating Bangkok style food for decades and once spent three weeks eating my way across Korat. But there is so much more to the country. I've got to get back. And I just discovered that my local supermarket carries Massaman curry paste. Hot damn!
I love your videos so much. I am visiting Vietnam in a month, now I feel like I need to detour via Thailand, and Malaysia. Actually, should I just quit work and sell up????
Thank You That was Awesome and Informative!
The Thai people are well aware that Massaman curry did not originate in Thailand, but certainly has its roots in the Middle East or was brought to us by Muslims in the South. However, since Thai people have added unique flavors to the original recipe, it has become a distinctive Thai dish that may differ from its original form. As a result, it could be considered that Massaman curry, which has been adjusted to suit Thai tastes, is a dish whose flavor can only be found in Thailand.