I can voucher for Kor Panich as the best and most expensive mango sticky rice since I was young and having tasted it myself 57 years ago when I was 14. I came from a very poor family and I had to save a little of my pocket money for one week before I could afford to eat at this shop. The cheap one in the wet market near my house was OK but Kor Panich was at another level. I still remembered visiting this shop at a lunch break from my high school Suan Kularb, the oldest govt high school at the foot of Memorial Bridge and walked a few kilometers, just to have a chance to eat such a heavenly dish well-known to all students at my school.
@@OTRontheroad as a bangkok Thai Chinese, I agreed with him Kor panich stick rice with Thai pudding is awesome after a meal near by a Yen ta four at Nai Uan Yentafo นายอ้วนเย็นตาโฟ เสาชิงช้า🎉🎉
My first experience with mango & stick rice was back in the 1960's. The variety that caught my eye was the Oakrong mango and sticky rice. That variety of mango is literally the very very best variety to use for this truly Thai desert.
Speaking of eating "rice with some fruits" . In a hot day, my grandma has eaten watermelon with rice (yup plain rice !!), she said "in hot day you will lose your appetite, eating watermelon with rice is the way you can be filled and freshen up at the same time ". The surprising fact is many old people like this way of eating fruits with rice, so you might call it "old people's dish". The varieties of fruits which are eaten with rice are just as amazing, the list will go on from banana, watermelon, mango, marian plum, lychee, etc. Anyway Kor Panich is my grandma favorite, whenever she had a time or got off from work early she will bring 2-3kg of this sticky rice for me, my father and my uncles and we would eat it with our mangoes from the tree in front yard. Damn I miss her, she passed away 3 years ago.
Yes! My grandfather eat watermelon with rice too. It’s actually a very old recipe of dipping watermelon in dried fish flakes and eating with rice. But you can just eat watermelon with plain rice. There is a saying: If you start eating watermelon with rice it mean’s your getting old. Haha But definitely it’s eaten during the hot season.
@@OTRontheroad @icy2527 Yeah that's right, your comment brought me back the memories when I was younger when I lived with my grandparents. Being born and raised in the Northern Thailand, to be exact, in Lampang, which our staple food is sticky rice just like our cousin Isaan, we would have sticky rice with fruits depending on the seasons, not only watermelon in summer time as you mentioned. My grandpa said the same thing as your grandma did, "refreshing and filled up" he said. He usually had plain sticky rice with either watermelons or pineapples in summer and one local dish of Northern Thailand called Nam prik nam-pooh (chilli paste seasoned with fresh water rice-field crab dipping) is usually accompanied by muskmelon (แตงไทย), I don't know if other northern provinces do have this melon as accompaniment of Nam prik nam-pooh commonly though. When I was younger I could not have so much spicy food so whenever the grown-ups had this dish I always had plain rice with muskmelon.
Another great video, content, narration and delivery (compliments on the editing and background music too). Hoping to see TH-cam's viewing algorithm raise your vlogs in front of more folks.
I'm very glad Chris and Steph's TH-cam led me to your site. Your videos are very nicely done and very informative. Coincidentally, Mango Sticky Rice is probably one of my two favorite desserts on Earth, so thanks for this video!
Oh man, how I do love mango sticky rice!! I actually love many SE Asian desserts. The Indonesian Bubor Ayer Hitam (black glutinous rice with coconut milk ++) and the Malay Gula Malacca (white sticky/glutinous rice with palm sugar as basis ++) We just got several big mangoes shipped from a friend visiting XIshuangbana and oh man.. i would love to try to duplicate mango sticky rice with them. Wonderful history in the vid, wonderful sleuthing and mouth watering good.
Just came upon your channel last night. Think I binged watched 6 episodes. Love how you’re doing a deep dive and origins of dishes. Have you discovered how many varieties of mangos there are in Thailand? As well as all the different uses of?
Ha! Nice to hear. And yeah- I'm definitely going to explore fruits at some point....either when we do a few days in Chanthaburi, or down the road in some further locations I'm hoping to film
@@OTRontheroad I'm sure the fruit season is near from the time you commented this and Chantaburi is perfect to find fruits and its many variation. Be sure to get many as possible ! and in time for the season.
If anyone's up for a real mindfuck, dive into a brief wikisurf of the Thaification of the Lao in Isan. I'm still trying to wrap my head around what - if any - differences there are between 'Lao' people and 'Isan' people, culturally and linguistically. Would be cool to see y'all make your way over there sometime!
In short, Isan and Lao used to be in the same kingdom called the Kingdom of Lan Xang (Million Elephants). In 1700, Lan Xang splits into Luang Prabang, Vientiane and Champasak. Half of Vientiane and Champasak is now Isan region of Thailand. Same thing happened to Kingdom of Lan Na (Million Rice fields), the entire Kingdom is now Northern Thailand.
@@khanitchr Stop bullshit. Lanna was never a part of Laos in the entire of History. The Kingdom of Lanna was founded in the 13th century and existed as an independent state until it was incorporated into the Ayutthaya Kingdom in the 16th century. After the fall of Ayutthaya, the region came under the control of the Burmese, and later became part of the Chiang Mai Province of Thailand.
@@pichupuche2474 First of all, I NEVER said it was. Read it again carefully this time. I said It was Lan Xang then part of it became Laos and the other part became part of Siam. I mentioned Lanna because it became part of Siam like Lan Xang.
For our differences nowadays is that, The Thai side has more people and more wealth. Linguisticly speaking we speak same language with different dialect, also we Isan have a lot of Thai word. And in urban area especially bigger cities like Khonkaen, Udon, Ubon, Khorat you will find people mostly speaking Thai, code-switching, a lot will mix in Isan-Lao vocab while completely speaking Thai. And as a Thai person from Isan when I hear Lao people who are not from southern Laos speaking, it feels like hearing central Thai person trying to speak Isan but got the pitch and tone wrong, which is pretty weird. While in term of culture, I'm pretty sure we would be different as we develop differently in different country, but I myself not really sure what the differences are as I have never cross the border to experience what is like over there.
I grew up in Isan. While our cusine is very similar to Laotian, surprisingly, the Laotian cuisine is generally milder and simpler. Isan version of the same dish tends to features more ingredients and ridiculous intensity that we all know and love. It is a common misconception (even among isan people) that laotain cuisine is "more kickass" when compared to Isan in term of intensity. Similarity between isan and lao culture and language creates a lot misconceptions among Thai that both are the same. Cuisine is very similar but not the same (not to mention regionality of laotain cuisine). Languge is also very similar but not the same. We can understand each other enough to make sense of whats going on but there is a noticeable differences in dialect. You should check out Khon Kaen, one of the few large city where seemingly everyone speak isan (pretty uncommon for urban places to not mostly speak standard Thai) If you want more mindfuck, check out Surin Khmer.
Mango Sticky rice is so easy to make, and tastes just as good at home. It is one of about 15-20 desserts/sweet snacks that I love in Thai and Lao cuisine and streetfoods. There are so many truly delicious ones that its so hard to choose just one!
Several years ago on my first trip to Thailand I ate mango sticky in a seafood restaurant in Samut Prakan. They infuse their sticky rice with pandan juice and it was delicious. The rice is a beautiful green color that looks wonderful next to the ripe, yellow mango.
A coworker introduced me to Mango Sticky Rice, and I've been hooked ever since. When I visit a restaurant, I always look for it on the menu and try out different versions. I remember there was one restaurant nearby that even had a pineapple version of the dish.
It would be nice if you also mention the mango specie used for this recipe. Nowadays most places use “namdokmai” specie as it most convenient and widely available but the best kind it would be “okrong” it’s hard and quite rare to find now. It’s very delicate and you have to handle with much care than the “namdokmai” variety it’s very fragrant with mild sweet not tangy like the “namdokmai” which dominates the market nowadays
I don't know how you do it Sir, but I continually tear up watching your content. Maybe the documentary voice, maybe the quality of research, maybe just the telling of stories that need to be told. I've been putting this one off, simply because after this I will have to wait for new content, and being selfish I found that situation unacceptable...too late now I guess. Bourdain quality work.
Thanks a lot for the comment and it means a lot. At least there's a new one online tonight and I think it's one you'll really like (it's one of my favorites we've done at least). I'm curious if you've watched them all- can you let me know which ones stand out to you? Would be interested to know your favorites if you don't mind.
Thanks for all the research into mango sticky rice. One truism: it's all about the mango. I think and hope your channel has caught on to the TH-cam algorithm.
I beg to differ. As a Thai, there are several types of mango that can be paired with sticky rice. They will give different profiles depending on the mangoes, but the 'good' flavored sticky rice remains constant, most of the time. So if your mango is just 'ok,' and the sticky rice is good. That can be forgiven. But that can't be said with bad sticky rice. There are so many types of mangoes in Thailand. I can think of 20-30 well-known ones. There are actually many more types of mangoes. However, not all of them can be paired with sticky rice. For example, some will strictly be eaten raw with or without dipping sauces. Different types of mangoes will give different overall flavor profiles when matched with sticky rice. People prefer different types of mangoes, similar to eating Jusmin rice with different curries.
This is so similar to Puto Maya, which consists of glutinous rice, coconut milk, sugar, salt and ginger. It's always paired with ripe mangoes on the side.
In the past we eat "Okk Rong" mango with this sticky rice. The present mango "Nam Dokmai" has more meat but does not taste as delicious as "Okk Rong" mango and I have never seen coconut milk pored over the mango.
If you haven't had mango sticky rice in Thailand before you might be baffled about what's so special about a bunch of rice and a mango next to it, you may even find it gross if you live in, say, Ohio, but I can garantee you this is without a doubt my favorite dessert there is, and one of the most unique and delicious ones in the world. There's nothing like it and once you try it you get inmediatly hooked.
the point is the technique that cook with coconut milk, i know u can tell different from normal sticky rice and the one uses for dessert. it steamed with coconut milk that can keep it solf even when cooled down for a long time and have flavor. no one know who are the first to started applied this. there are other good desert using coconut milk too. aside from few shown in episode. u can try sakoo and its actually made from edible tree trunk
I spent time in Laos before I finally started visiting Thailand, so I always associate sticky rice with savoury food and think of mango sticky rice and tourist food (obviously wrongly). I'm seriously dying for you guys to do a story or two in Laos. I want to know exactly how close Lao food and Isan food really are. I mean at the points in Laos that are the furthest from Isan is it still all the same? Sadly I never seem to have a Lao friend when I'm in Lao to help put me straight when I have food questions.
Hey Karissa! You have to visit Bang Kachao to have one of the best mango sticky rice you’ll ever have in your life: แม่สวยข้าวเหนียวมะม่วง Also visit Bang Nam Phueng Floating Market on the way and go to their heritage area. There will be a single stall on a boat that sells the best Hor Mok you’ll ever have. Also ร้านเพชรส้มตำไก่ย่าง sells the best thai grilled chicken in the world. It’s actually the perfect trip and hopefully a great video.
My step-grandmom in Aklan province in PH has always eaten ibus with manga and I dunno the origins of that combo but its basically mango and sticky rice, too haha
I've been told repeatedly (and quite emphatically) that Lao refers to the people, and the country is always Laos with the pronounced S at the end. Here you pronounce the country name without the S- is there some context that I'm missing? Your research and cultural sensitivity are always exceptionally thorough so I'd love to hear the reasoning behind your pronunciation.
Thanks for the comment. I can say with absolute certainty that within the country, the "S" is never used. It began from a mis-spelling on a map by a French cartographer (not as egregious as it seems, because in French, the "S" is silent), but within the country it never existed. The official name of the country is the Lao People's Democratic Republic, and in the local pronunciation it's also "Lao", not "Laos". I will make you a promise- if you pronounce it "Lao" when talking with Lao people, they will very much appreciate it. The best thing to do is to forget the "S"- it was never supposed to exist and inside the country, it doesn't, so pretend it's not there.
@@OTRontheroad Thank you for the clarification! Just wanted to say that I discovered your channel only this week, and I am beyond impressed at the quality of your research and presentation. Many historical presenters fall into one of two camps: the lazy ones fall victim to popular myths and present them as fact, and the better ones dismiss the myths as nonsense as they unearth historical fact. I love that you take the more holistic approach of acknowledging myth and legend, searching for its origin, and presenting absolute fact when it exists, and presenting your explicit assumptions when facts are unavailable. I'm not sure I've seen anyone else, on any historical topic, present their research this way and I'm so grateful for your approach. As a lover of both food and history, your origin stories and historical deep dives have brought me so much knowledge and joy. My only criticism, if I had to come up with one, is that you're only in Thailand and there's only one of you- I wish there were someone like you to explore every cuisine and every culture around the world! That being said- as a Chinese-Taiwanese-American, I've heard an enormous amount of what I have to assume is urban legend being peddled as the supposed origin of many allegedly traditional Chinese and Taiwanese dishes, and most of my family parrots them under the guise of "we're Chinese, obviously we know what we're talking about, how could a white guy historian know better than us?" Some of your Thai origin stories have already touched on these as they cross over into Chinese and Taiwanese history- would you consider focusing more explicitly on culturally Chinese cuisine if you're interested?
local thai northeasterners, originally ethnic laos, also have simple sticky rice with mango and/ or other fruits like tamarind or banana...yes as u said...coconut milk is not familiar with lao people...
StickyRice is from Laos, coconutMilk is form Khmer, Thai just made a mixture of both without any sweet until some Sino-sphereric introduced SUGAR to Siam in reign of Siamese 3rd king.
There are some similar desset called Khaw Nio Daeng (Red sticky rice, Khaw Nio = sticky rice, Daeng = Red) and Khaw Nio Keaw. if I remember correctly both are from Mon cuisine (Mon, มอญ - en.wikipedia.org/wiki/Mon_people)
For the Banana in coconut milk look up Pengat Pisang. Popular in Penang in the past. It was a nyonya desert. Penang had close commercial ties with Phuket 8n the past. Hokkien spoken in Penang is spoken in Phuket and all the way to Rangoon
I'm curious if the Hokkien spoken in Penang is really the same as Phuket since I've lived in Penang before and found the Hokkien there to be uniquely Penang...different from Klang, Johor or Singapore.
@@jsurfin1 Hokkien is not much used now in Phuket but the older generation do. In the past Phuket had strong economic ties with Penang. Even the style of older houses are very much like their contemporary in Penang. Same with Yangon. They even have the surname clan associations. The older road side hawkers could speak and understand Penang hokkien. Actually the Penang style of hokkien is spoken more outside of Fujian but not limited to Penang although over time it had adapted with more local loan words. Hokkien similar to Penang's can found in Eastern Taiwan, Manila and Indonesia especially Medan.
Most Thai dishes were originated from other countries however we recreate them to suite our tastes. You can find Nam neung in Vietnanam tastes totally different from Thai versions. Thai version. We eat with garlic chilly star fruit raw banana and basil. So it like explosion in your mouth with all the flavors kinda like Miangkum
Your video might be 100% correct but I'd like to think there's a missing area of research for this topic that was not explored in the video that night yield more answers. I'd like to think although may be wrong that khaolaam (sticky rice withcoconut milk, sugar and salt roasted in bamboo) or khaothome (sticky rice with coconut milk and salt with fruit wrapped in banana leaves and steamed) both of Lao/issan origin are old dishes that similarly used all the same ingredients as Mango sticky rice are so alike it might yield more answers.
Just responded to someone else who also wrote this question. But in summary- couldn’t find any proof on this but very happy to be proven wrong and will certainly research it and look into this when we visit Laos and Isaan soon!
@OTR Food & History great content. Can't wait to see more and if you ever find out more about this research. I'm considered a Lao Culture specialist here but not really that much historical knowledge especially on food. I've always wanted to explore Laos to find those lost dishes. I think even for myself in the US my mom used to cook dishes when I was a child that I vaguely remember being fond of but don't really remember what it is and she also has forgotten what she used to make. Many Lao Cultural dishes in the US have been reduced down to what I call "party" foods that you see at every gathering while the ones you really just make at home for your family are dying out. So for me your content and discovery is all very cool. Glad I came across your channel.
I wonder how old you are. I am middle-aged. My grandma, who passed away 15 yrs ago, and would have been 110 yrs old now introduced mango sticky rice to me -- it is always topped with toasted mung bean (ถั่วทอง). Sesame is often used to top many Thai desserts but is too overpowering and distracting to be paired with sticky rice eaten with mango in my opinion. Given that, I am only familiar with Bangkok, Songkhla, and Chiang Mai versions as I have lived in those places. Other provinces may have their own versions?
@@AcademeX As Bangkokian I taste both of saseme and mungbean maybe it's depend on that personal recipe but i agree with you mungbean is more good along with sticky rice
Some people here said that the country of Laos/Isan does not have any contact with the sea and as a consequence to coconut plantation in the old days, and coconut milk is new in Lao food culture. Wrong! Coconut trees appeared in drawings made by Europeans visiting Laos, such as the French Louis Delaporte in 1860 from Southern Laos up to Luang Prabang in the Nord. Khao Tom consisting of sticky rice mixed with coconut milk and banana wrapped in banana leaves have been a traditional Lao-Isan dessert for both offering to monks and feasting for a long time.
I did try to look into this but didn’t get anywhere that made any sense- however I am very happy to be wrong if I can dive in deeper and find some proof that it does correlate in that way. Will explore this when we go to Laos and Isaan later this summer
@@OTRontheroad It was just a reply to these two comments: @Ith007 Definitely not. Coconut/ coconut milk was not used in traditional lao/isaan cuisine. And I bet, back in the old days, there were not any coconut trees in both lao/issan either @snilrach @Ith007 oooo that's true. especially since lao is a landlocked country. Based on Louis Delaporte, coconut plantations would have existed at least since 1860 in Laos. Khao tom is one very old dessert that used coconut milk in Laos. But overall, I agree with you that Laos people love coconut water, but they are not too fond of having coconut milk in their food.
@OTRontheroad yall got all wrong, even though Laos never made into bussiness like Thai ..I remember 1980 was only 6yrs old.. my Aunt make coconut cream using fresh coconut for her kowphoon or ko nom Chine back in the 80s
@OTRontheroad if it don't make any sense my auntie still have the old machines how she carved out the coconut before turning it into cream or coconut milk
My maternal great grandmother had a huge mango orchard in the middle of Bangkok, so that’s not exactly true. Many, many years ago in the old days, there were mango orchards in Bangkok.
@@OTRontheroad Of course! Decoding while unable to see lip movement is challenging. Your Content is amazing, even though I'm Thai, I don't know almost all these historical information. Thank you too.
I don’t think glutinous rice culture is founded in Lao or isan cuisine but more like a South East Asian thing but Indian influence of long grain non glutinous rice has been replaced the glutinous one, in many cultures in southern Thailand or Malay also had this dessert (without mango but others ornaments) and common basic ingredients dessert of glutinous rice coconut milk and sugar three things here are like native and common ingredients to SEA both mainland and maritime coconut sugar obviously native here others like sugar cane or palm sugar are mores like Indian one
Agreed in general with some of your points- but it seems that glutinous rice (based on archeological evidence) does come from the small region in the central Mekong River. So most likely that was the first region to use it in cooking. Thanks for watching!
You're right. Sticky rice is preferred to long grain rice in the regions where tai-kadai people live. People in the north of Thailand and Shan state, Burma traditionally eat sticky rice. They came down from Yunnan on a different route from where the maekong river runs through.
@@OTRontheroad can you direct me to the study which says glutinous rice originates in the central mekong river? it just doesn't make any scientific sense at all for some researchers to make such a conclusion based on pieces of ancient rice found in such a small area of land.
Mango Sticky Rice is well known to any eaters long long before Milli the Rapper were even on stage with her new Rap but it's true that it did spread to pop culture's people. i don't want to go too touchy about it but don't want kid these days to think that is trends is start after Milli.
Of course, no question- it was one of the first things I sought out as a traveler to thailand. But it did become one of the top trending topics in the world last year because of this
Sticky rice has been a staple in the region for thousands of years. If you say that sticky rice was discovered around Mekong river for 5 thousand years ago, but in northern Thailand it was discovered more than 5,500 years ago. Would you say that it came from the north? You have to understand that sticky rice has been in this region for at least 3-5 thousand years. Sticky rice was discovered in central Thai for 3,500 years ago. It didn't spread in the 18th century from Laos or Isaan.
@@chung388 Thai people in the past would mainly eat sticky rice. Cooked rice has just begun to be eaten in the Ayutthaya period after having trade with foreigners and mostly eaten by the elite before spreading to people. But that's not to say that we didn't have sticky rice before. It still exists it never goes away.
@@bosse9996 and why today more people eaten jasmine rice in Bangkok..Mainly. the food in Bangkok is made to. Be eaten with Jasmine rice , like curry and pad kra Pow muu krob..
@@chung388 Didn't you read what I told you? Cooked rice (jasmine rice) was popularized in the Ayutthaya period by the elite and spread to the people. It's a culture change.
@@chung388 But then, even though the culture has changed. This means that we have never had sticky rice before? Did I mention that Laos doesn't eat a lot of sticky rice? I'm saying that sticky rice didn't just start spreading from Laos in the 18th century. Sticky rice has been in the region for a long time. So let me ask you Why Papaya Salad is a Lao dish Even though there has never been a papaya in Laos before? Is it because they mainly eat papaya salad? Papaya spread to Laos by Thailand, and papaya spread to Thailand by trading with foreigners. Eating a lot of it is the origin of it? Did the papaya originate in Laos?
วิดีโอนี้ยังขาด ข้าวเหนียวขาวสังขยา,ข้าวเหนียวเหลืองหน้ากุ้ง,ข้าวเหนียวดำกะทิ และ ข้าวเหนียวทุเรียนกะทิ รวมไปถึงขนมพอง ซึ่งเป็นวีธีการใช้ข้าวเป็นของหวานที่น่าจะเก่าแก่มากๆ และ ยังมีข้าวมันแกงซึ่งเป็นวิธีหุงข้าวสายพันธุ์ท้องถิ่นกับกะทิและหัวหอมเสิร์ฟกับแกงที่มันรสชาติคล้ายแกงมัสมั่น เมนูส่วนใหญ่เป็นเมนูอาหารจากภาคใต้ของไทย สิ่งที่ผมกล่าวไปอาจเป็นส่วนสำคัญที่ขาดหายไปในประวัติศาสตร์ข้าวเหนียวมะม่วงก็ได้ This video is still missing. white sticky rice custard , yellow glutinous rice topped with shrimp, black glutinous rice with coconut milk and durian coconutmilk sticky rice. Including puffed snacks There is also Khao Man Kaeng, a local way of cooking rice with coconut milk and onions served in a curry that tastes like Massaman curry. Most of the menu is from southern Thailand. What I've said may be an important part missing in the history of mango sticky rice.
Your channel is on another level. You should have 10x the number of subscribers. Unfortunately the average basic person is not interested in knowledge, history, and facts. Kind of sad IMO.
I wonder if there were any relations between kao lam (a Lao dessert/snack) and coconuty sticky rice used in mango sticky rice. The flavors of both are essentially the same. Also kao tom mat as well.
Definitely not. Coconut/ coconut milk was not used in traditional lao/isaan cuisine. And I bet, back in the old days, there were not any coconut trees in both lao/issan either.
Times like this is when being in a more trendy spot sounds great. I’ve not really heard of mango sticky. I absolutely love the local food culture where I live. But I don’t think I’ve seen this dish pop up. Most Thai restaurants here are just ok. Pad Thai ok. That said, without knowing or finishing this vid, I’d guess this dish also stems from Indian origins. Just makes sense. I might have to recreate this for my kids.
Fruits and Rice isn't a unique dish in a specific nation or culture. You'd see this in most parts of Southeast Asia. It's something that was more popular in the past and is more of a necessity since it was before industrialized poultry/livestock and pre-refrigeration era. You'd see old people there eat rice not just with mango, but also other fruits like watermelon, banana, etc. Usually, they pair it up with a salty/umami additive like rock salt, fish paste, dried fish flakes, salted eggs, etc. depending on the fruit along with different preps of rice like sticky, watered down rice, or even plain fluffy rice cakes. It probably always have been a rice-farming civilization thing.
The domestication of Mango quite likely originated in Southeast Asia, anywhere from southern Myanmar to the Moluccas n Philippines. Recent studies shows that the Indochina and Malesia region (or southeast asia islands) having the most genetic diversity compare to the south asian subcontinent.
I can voucher for Kor Panich as the best and most expensive mango sticky rice since I was young and having tasted it myself 57 years ago when I was 14. I came from a very poor family and I had to save a little of my pocket money for one week before I could afford to eat at this shop. The cheap one in the wet market near my house was OK but Kor Panich was at another level. I still remembered visiting this shop at a lunch break from my high school Suan Kularb, the oldest govt high school at the foot of Memorial Bridge and walked a few kilometers, just to have a chance to eat such a heavenly dish well-known to all students at my school.
What a great story! Were there other things that you can remember loving/saving up for back when you were in school?
@@OTRontheroad as a bangkok Thai Chinese, I agreed with him Kor panich stick rice with Thai pudding is awesome after a meal near by a Yen ta four at Nai Uan Yentafo นายอ้วนเย็นตาโฟ เสาชิงช้า🎉🎉
My first experience with mango & stick rice was back in the 1960's. The variety that caught my eye was the Oakrong mango and sticky rice. That variety of mango is literally the very very best variety to use for this truly Thai desert.
Man, you describe foods so well. It's beautiful.
Speaking of eating "rice with some fruits" .
In a hot day, my grandma has eaten watermelon with rice (yup plain rice !!), she said "in hot day you will lose your appetite, eating watermelon with rice is the way you can be filled and freshen up at the same time ". The surprising fact is many old people like this way of eating fruits with rice, so you might call it "old people's dish". The varieties of fruits which are eaten with rice are just as amazing, the list will go on from banana, watermelon, mango, marian plum, lychee, etc.
Anyway Kor Panich is my grandma favorite, whenever she had a time or got off from work early she will bring 2-3kg of this sticky rice for me, my father and my uncles and we would eat it with our mangoes from the tree in front yard. Damn I miss her, she passed away 3 years ago.
I'll try rice with watermelon in your grandmother's honor!
Yes! My grandfather eat watermelon with rice too. It’s actually a very old recipe of dipping watermelon in dried fish flakes and eating with rice. But you can just eat watermelon with plain rice. There is a saying: If you start eating watermelon with rice it mean’s your getting old. Haha But definitely it’s eaten during the hot season.
@@OTRontheroad @icy2527 Yeah that's right, your comment brought me back the memories when I was younger when I lived with my grandparents. Being born and raised in the Northern Thailand, to be exact, in Lampang, which our staple food is sticky rice just like our cousin Isaan, we would have sticky rice with fruits depending on the seasons, not only watermelon in summer time as you mentioned. My grandpa said the same thing as your grandma did, "refreshing and filled up" he said. He usually had plain sticky rice with either watermelons or pineapples in summer and one local dish of Northern Thailand called Nam prik nam-pooh (chilli paste seasoned with fresh water rice-field crab dipping) is usually accompanied by muskmelon (แตงไทย), I don't know if other northern provinces do have this melon as accompaniment of Nam prik nam-pooh commonly though. When I was younger I could not have so much spicy food so whenever the grown-ups had this dish I always had plain rice with muskmelon.
omg my grandpa ate like that also 🥲
Another great video, content, narration and delivery (compliments on the editing and background music too). Hoping to see TH-cam's viewing algorithm raise your vlogs in front of more folks.
I'm very glad Chris and Steph's TH-cam led me to your site. Your videos are very nicely done and very informative. Coincidentally, Mango Sticky Rice is probably one of my two favorite desserts on Earth, so thanks for this video!
Cheers and very much appreciate it. Curious what the other of the two desserts would be?
I will be stopping by my local Thai restaurant today for mango sticky rice - yum!
I had to do that too. And now I want more!
Oh man, how I do love mango sticky rice!! I actually love many SE Asian desserts. The Indonesian Bubor Ayer Hitam (black glutinous rice with coconut milk ++) and the Malay Gula Malacca (white sticky/glutinous rice with palm sugar as basis ++) We just got several big mangoes shipped from a friend visiting XIshuangbana and oh man.. i would love to try to duplicate mango sticky rice with them. Wonderful history in the vid, wonderful sleuthing and mouth watering good.
Just came upon your channel last night. Think I binged watched 6 episodes. Love how you’re doing a deep dive and origins of dishes. Have you discovered how many varieties of mangos there are in Thailand? As well as all the different uses of?
Ha! Nice to hear. And yeah- I'm definitely going to explore fruits at some point....either when we do a few days in Chanthaburi, or down the road in some further locations I'm hoping to film
@@OTRontheroad I'm sure the fruit season is near from the time you commented this and Chantaburi is perfect to find fruits and its many variation. Be sure to get many as possible ! and in time for the season.
If anyone's up for a real mindfuck, dive into a brief wikisurf of the Thaification of the Lao in Isan. I'm still trying to wrap my head around what - if any - differences there are between 'Lao' people and 'Isan' people, culturally and linguistically.
Would be cool to see y'all make your way over there sometime!
In short, Isan and Lao used to be in the same kingdom called the Kingdom of Lan Xang (Million Elephants). In 1700, Lan Xang splits into Luang Prabang, Vientiane and Champasak. Half of Vientiane and Champasak is now Isan region of Thailand. Same thing happened to Kingdom of Lan Na (Million Rice fields), the entire Kingdom is now Northern Thailand.
@@khanitchr Stop bullshit. Lanna was never a part of Laos in the entire of History. The Kingdom of Lanna was founded in the 13th century and existed as an independent state until it was incorporated into the Ayutthaya Kingdom in the 16th century. After the fall of Ayutthaya, the region came under the control of the Burmese, and later became part of the Chiang Mai Province of Thailand.
@@pichupuche2474 First of all, I NEVER said it was. Read it again carefully this time. I said It was Lan Xang then part of it became Laos and the other part became part of Siam. I mentioned Lanna because it became part of Siam like Lan Xang.
For our differences nowadays is that, The Thai side has more people and more wealth. Linguisticly speaking we speak same language with different dialect, also we Isan have a lot of Thai word. And in urban area especially bigger cities like Khonkaen, Udon, Ubon, Khorat you will find people mostly speaking Thai, code-switching, a lot will mix in Isan-Lao vocab while completely speaking Thai. And as a Thai person from Isan when I hear Lao people who are not from southern Laos speaking, it feels like hearing central Thai person trying to speak Isan but got the pitch and tone wrong, which is pretty weird.
While in term of culture, I'm pretty sure we would be different as we develop differently in different country, but I myself not really sure what the differences are as I have never cross the border to experience what is like over there.
I grew up in Isan. While our cusine is very similar to Laotian, surprisingly, the Laotian cuisine is generally milder and simpler. Isan version of the same dish tends to features more ingredients and ridiculous intensity that we all know and love. It is a common misconception (even among isan people) that laotain cuisine is "more kickass" when compared to Isan in term of intensity.
Similarity between isan and lao culture and language creates a lot misconceptions among Thai that both are the same. Cuisine is very similar but not the same (not to mention regionality of laotain cuisine). Languge is also very similar but not the same. We can understand each other enough to make sense of whats going on but there is a noticeable differences in dialect. You should check out Khon Kaen, one of the few large city where seemingly everyone speak isan (pretty uncommon for urban places to not mostly speak standard Thai) If you want more mindfuck, check out Surin Khmer.
Mango Sticky rice is so easy to make, and tastes just as good at home. It is one of about 15-20 desserts/sweet snacks that I love in Thai and Lao cuisine and streetfoods. There are so many truly delicious ones that its so hard to choose just one!
You’re my new favorite food blogger. Brilliant stuff.
Cheers Doug! Thanks a lot and appreciate the kind words.
Six--or 7?--desserts in one day sounds really good to me! Especially of mango sticky rice. Yumm!
Great video.
This makes me want to go and visit Thailand again 😅
Several years ago on my first trip to Thailand I ate mango sticky in a seafood restaurant in Samut Prakan. They infuse their sticky rice with pandan juice and it was delicious. The rice is a beautiful green color that looks wonderful next to the ripe, yellow mango.
I love this guy's voice!
Absolutely amazing and very interesting of the the stick Rice desert history.
This thing is I really like. Thailand has a tons of delicious desserts recipes. ❤❤❤❤
A coworker introduced me to Mango Sticky Rice, and I've been hooked ever since. When I visit a restaurant, I always look for it on the menu and try out different versions. I remember there was one restaurant nearby that even had a pineapple version of the dish.
she is not just eating it on the stage the song is also about mango stickyrice too
Moon stiky rice ! beautiful name
It would be nice if you also mention the mango specie used for this recipe. Nowadays most places use “namdokmai” specie as it most convenient and widely available but the best kind it would be “okrong” it’s hard and quite rare to find now. It’s very delicate and you have to handle with much care than the “namdokmai” variety it’s very fragrant with mild sweet not tangy like the “namdokmai” which dominates the market nowadays
ข้าวเหนียวมูนเจ้านี้สวยมาก ดูก็รู้ว่าของอร่อยดีและปราณีตในการทำ ข้าวขึ้นมันเงากะทิเรียงเม็ดสวยน่ากินสุดๆ ขยันหาที่กินมากพ่อคุณ
I don't know how you do it Sir, but I continually tear up watching your content. Maybe the documentary voice, maybe the quality of research, maybe just the telling of stories that need to be told.
I've been putting this one off, simply because after this I will have to wait for new content, and being selfish I found that situation unacceptable...too late now I guess.
Bourdain quality work.
Thanks a lot for the comment and it means a lot. At least there's a new one online tonight and I think it's one you'll really like (it's one of my favorites we've done at least). I'm curious if you've watched them all- can you let me know which ones stand out to you? Would be interested to know your favorites if you don't mind.
Thanks for all the research into mango sticky rice.
One truism: it's all about the mango.
I think and hope your channel has caught on to the TH-cam algorithm.
I beg to differ. As a Thai, there are several types of mango that can be paired with sticky rice. They will give different profiles depending on the mangoes, but the 'good' flavored sticky rice remains constant, most of the time. So if your mango is just 'ok,' and the sticky rice is good. That can be forgiven. But that can't be said with bad sticky rice.
There are so many types of mangoes in Thailand. I can think of 20-30 well-known ones. There are actually many more types of mangoes. However, not all of them can be paired with sticky rice. For example, some will strictly be eaten raw with or without dipping sauces. Different types of mangoes will give different overall flavor profiles when matched with sticky rice. People prefer different types of mangoes, similar to eating Jusmin rice with different curries.
This is so similar to Puto Maya, which consists of glutinous rice, coconut milk, sugar, salt and ginger. It's always paired with ripe mangoes on the side.
Great video on a great channel. Please put contrasting background behind subtitles. White on white is hard to read. Thanks
Thailand has a lot of desserts made from sticky rice and coconut milk.
Thank goodness for that.
In the past we eat "Okk Rong" mango with this sticky rice. The present mango "Nam Dokmai" has more meat but does not taste as delicious as "Okk Rong" mango and I have never seen coconut milk pored over the mango.
In South India, Kheer us also prepared with Rice and Coconut milk, with Banana etc. Its an old preparation.
If you haven't had mango sticky rice in Thailand before you might be baffled about what's so special about a bunch of rice and a mango next to it, you may even find it gross if you live in, say, Ohio, but I can garantee you this is without a doubt my favorite dessert there is, and one of the most unique and delicious ones in the world. There's nothing like it and once you try it you get inmediatly hooked.
the point is the technique that cook with coconut milk, i know u can tell different from normal sticky rice and the one uses for dessert. it steamed with coconut milk that can keep it solf even when cooled down for a long time and have flavor. no one know who are the first to started applied this. there are other good desert using coconut milk too. aside from few shown in episode. u can try sakoo and its actually made from edible tree trunk
Our local thai food truck had mango sticky rice for a vouple of weeks last summer, as locally available ripe mangos.
I spent time in Laos before I finally started visiting Thailand, so I always associate sticky rice with savoury food and think of mango sticky rice and tourist food (obviously wrongly).
I'm seriously dying for you guys to do a story or two in Laos. I want to know exactly how close Lao food and Isan food really are. I mean at the points in Laos that are the furthest from Isan is it still all the same? Sadly I never seem to have a Lao friend when I'm in Lao to help put me straight when I have food questions.
Hey Karissa! You have to visit Bang Kachao to have one of the best mango sticky rice you’ll ever have in your life: แม่สวยข้าวเหนียวมะม่วง
Also visit Bang Nam Phueng Floating Market on the way and go to their heritage area. There will be a single stall on a boat that sells the best Hor Mok you’ll ever have.
Also ร้านเพชรส้มตำไก่ย่าง sells the best thai grilled chicken in the world. It’s actually the perfect trip and hopefully a great video.
Best dessert ever!!!!
As a thai, I recommend you guys that Pa Lek-Pa Yai mango sticky rice a bit better than Kor Panich but both are the best in Bangkok
Tasty tasty tasty!
may it not from north(laos) or east(china) or west(india) but from the south
My step-grandmom in Aklan province in PH has always eaten ibus with manga and I dunno the origins of that combo but its basically mango and sticky rice, too haha
"snake-teeth" sticky rice from chiang rai pronouce as "kiaw ngoo"
Do you live in Thailand? I hope so.
I've been told repeatedly (and quite emphatically) that Lao refers to the people, and the country is always Laos with the pronounced S at the end. Here you pronounce the country name without the S- is there some context that I'm missing? Your research and cultural sensitivity are always exceptionally thorough so I'd love to hear the reasoning behind your pronunciation.
Thanks for the comment. I can say with absolute certainty that within the country, the "S" is never used. It began from a mis-spelling on a map by a French cartographer (not as egregious as it seems, because in French, the "S" is silent), but within the country it never existed. The official name of the country is the Lao People's Democratic Republic, and in the local pronunciation it's also "Lao", not "Laos". I will make you a promise- if you pronounce it "Lao" when talking with Lao people, they will very much appreciate it. The best thing to do is to forget the "S"- it was never supposed to exist and inside the country, it doesn't, so pretend it's not there.
@@OTRontheroad Thank you for the clarification!
Just wanted to say that I discovered your channel only this week, and I am beyond impressed at the quality of your research and presentation. Many historical presenters fall into one of two camps: the lazy ones fall victim to popular myths and present them as fact, and the better ones dismiss the myths as nonsense as they unearth historical fact. I love that you take the more holistic approach of acknowledging myth and legend, searching for its origin, and presenting absolute fact when it exists, and presenting your explicit assumptions when facts are unavailable. I'm not sure I've seen anyone else, on any historical topic, present their research this way and I'm so grateful for your approach. As a lover of both food and history, your origin stories and historical deep dives have brought me so much knowledge and joy. My only criticism, if I had to come up with one, is that you're only in Thailand and there's only one of you- I wish there were someone like you to explore every cuisine and every culture around the world!
That being said- as a Chinese-Taiwanese-American, I've heard an enormous amount of what I have to assume is urban legend being peddled as the supposed origin of many allegedly traditional Chinese and Taiwanese dishes, and most of my family parrots them under the guise of "we're Chinese, obviously we know what we're talking about, how could a white guy historian know better than us?" Some of your Thai origin stories have already touched on these as they cross over into Chinese and Taiwanese history- would you consider focusing more explicitly on culturally Chinese cuisine if you're interested?
I remember mango sticky rice used to be topped with sesame seeds. Now it's crunchy mung beans. Am I remembering wrong?
Yes you are,since I know how to eat mango sticky rice crunchy mung beans always with it.
local thai northeasterners, originally ethnic laos, also have simple sticky rice with mango and/ or other fruits like tamarind or banana...yes as u said...coconut milk is not familiar with lao people...
Brilliant
kor panish Shop is the Best in my view
StickyRice is from Laos, coconutMilk is form Khmer, Thai just made a mixture of both without any sweet until some Sino-sphereric introduced SUGAR to Siam in reign of Siamese 3rd king.
ข้าวเหนียวเป็นพืชทั่วไปที่พบใด้ในพม่า.ไทย.ลาว.เขมร.เวียตนาม.จีน.. ลาวไม่ใด้เป็นต้นกำเนิดข้าวเหนียว..กะทิก็เหมือนกันถ้าบอกว่ามาจากอินเดียใต้.หรือมุสลิมพวกมาเล.อินโดก็พอจะเชื่อ.แต่ถ้ามาจากเขมรไม่เชื่อ
Khiao- Ngoo (snake's canines) sticky rice from Chiang-rai Province
There are some similar desset called Khaw Nio Daeng (Red sticky rice, Khaw Nio = sticky rice, Daeng = Red) and Khaw Nio Keaw. if I remember correctly both are from Mon cuisine (Mon, มอญ - en.wikipedia.org/wiki/Mon_people)
Check out our video on Khanom Jeen if you want- we do a deep dive into the Mon people on that one! Cheers. Will look for the dish
For the Banana in coconut milk look up Pengat Pisang. Popular in Penang in the past. It was a nyonya desert. Penang had close commercial ties with Phuket 8n the past. Hokkien spoken in Penang is spoken in Phuket and all the way to Rangoon
I'm curious if the Hokkien spoken in Penang is really the same as Phuket since I've lived in Penang before and found the Hokkien there to be uniquely Penang...different from Klang, Johor or Singapore.
@@jsurfin1 Hokkien is not much used now in Phuket but the older generation do. In the past Phuket had strong economic ties with Penang. Even the style of older houses are very much like their contemporary in Penang. Same with Yangon. They even have the surname clan associations. The older road side hawkers could speak and understand Penang hokkien. Actually the Penang style of hokkien is spoken more outside of Fujian but not limited to Penang although over time it had adapted with more local loan words. Hokkien similar to Penang's can found in Eastern Taiwan, Manila and Indonesia especially Medan.
old people eat sticky rice with all types of fruit, even with tamarind.
Great research
Most Thai dishes were originated from other countries however we recreate them to suite our tastes. You can find Nam neung in Vietnanam tastes totally different from Thai versions. Thai version. We eat with garlic chilly star fruit raw banana and basil. So it like explosion in your mouth with all the flavors kinda like Miangkum
The worst Mango Sticky Rice I had was from a farmer's market in Ithaca, NY!
Getting the sticky rice texture is actually not that easy. Plus the ratio of palm sugar to coconut milk and salt
Sweet sticky rice popular fish in srilanka it’s known as Lori bath
Are you from Sri Lanka? One of the best food countries on the planet. I adore the food there and can't wait one day to come back to film.
Your video might be 100% correct but I'd like to think there's a missing area of research for this topic that was not explored in the video that night yield more answers. I'd like to think although may be wrong that khaolaam (sticky rice withcoconut milk, sugar and salt roasted in bamboo) or khaothome (sticky rice with coconut milk and salt with fruit wrapped in banana leaves and steamed) both of Lao/issan origin are old dishes that similarly used all the same ingredients as Mango sticky rice are so alike it might yield more answers.
Just responded to someone else who also wrote this question. But in summary- couldn’t find any proof on this but very happy to be proven wrong and will certainly research it and look into this when we visit Laos and Isaan soon!
@OTR Food & History great content. Can't wait to see more and if you ever find out more about this research. I'm considered a Lao Culture specialist here but not really that much historical knowledge especially on food. I've always wanted to explore Laos to find those lost dishes. I think even for myself in the US my mom used to cook dishes when I was a child that I vaguely remember being fond of but don't really remember what it is and she also has forgotten what she used to make. Many Lao Cultural dishes in the US have been reduced down to what I call "party" foods that you see at every gathering while the ones you really just make at home for your family are dying out. So for me your content and discovery is all very cool. Glad I came across your channel.
ปัจจุบัน2024ข้าวเหนียวมะม่วงติดอันดับสองของโลก จากขนมที่ทำจากข้าว.
Adam, I don't know anything about modern Pop culture. I guess that makes me a grumpy old lady.
Yes my friend, IT'S U-MA-MI 💕💕 Lol
when i young Mango sticky rice top with tosted saseme not mungbean
I wonder how old you are. I am middle-aged. My grandma, who passed away 15 yrs ago, and would have been 110 yrs old now introduced mango sticky rice to me -- it is always topped with toasted mung bean (ถั่วทอง). Sesame is often used to top many Thai desserts but is too overpowering and distracting to be paired with sticky rice eaten with mango in my opinion. Given that, I am only familiar with Bangkok, Songkhla, and Chiang Mai versions as I have lived in those places. Other provinces may have their own versions?
@@AcademeX As Bangkokian I taste both of saseme and mungbean maybe it's depend on that personal recipe but i agree with you mungbean is more good along with sticky rice
Best mango sticky rice both price and taste wise was from a BTS station vendor :)
That's the perfect combination, mango with sticky rice and beer laos.😂
Some people here said that the country of Laos/Isan does not have any contact with the sea and as a consequence to coconut plantation in the old days, and coconut milk is new in Lao food culture. Wrong! Coconut trees appeared in drawings made by Europeans visiting Laos, such as the French Louis Delaporte in 1860 from Southern Laos up to Luang Prabang in the Nord. Khao Tom consisting of sticky rice mixed with coconut milk and banana wrapped in banana leaves have been a traditional Lao-Isan dessert for both offering to monks and feasting for a long time.
I did try to look into this but didn’t get anywhere that made any sense- however I am very happy to be wrong if I can dive in deeper and find some proof that it does correlate in that way. Will explore this when we go to Laos and Isaan later this summer
@@OTRontheroad It was just a reply to these two comments:
@Ith007
Definitely not. Coconut/ coconut milk was not used in traditional lao/isaan cuisine. And I bet, back in the old days, there were not any coconut trees in both lao/issan either
@snilrach
@Ith007 oooo that's true. especially since lao is a landlocked country.
Based on Louis Delaporte, coconut plantations would have existed at least since 1860 in Laos. Khao tom is one very old dessert that used coconut milk in Laos.
But overall, I agree with you that Laos people love coconut water, but they are not too fond of having coconut milk in their food.
@@jimmichael276 that’s what happens when I try to read and reply in the middle of the night. Cheers. Got it
@OTRontheroad yall got all wrong, even though Laos never made into bussiness like Thai ..I remember 1980 was only 6yrs old.. my Aunt make coconut cream using fresh coconut for her kowphoon or ko nom Chine back in the 80s
@OTRontheroad if it don't make any sense my auntie still have the old machines how she carved out the coconut before turning it into cream or coconut milk
It's 'restaurateur"!
Ancient Thai eat sticky rice becuase brick of Building imclude sticky rice shells in 700 AD Central Thailand.
My maternal great grandmother had a huge mango orchard in the middle of Bangkok, so that’s not exactly true. Many, many years ago in the old days, there were mango orchards in Bangkok.
I mean in this video, we show examples of Bangkok-based mango dishes going back to the early 1800s. So I'm not sure what you say isn't exactly true?
@@OTRontheroad I think I might have heard it wrong. My mistake.
@@knotsripol No problem!
The reason of why is quite lame XD but the how is what you're good at, and you nailed it.
🤤
FYI: The sticky rice that Mea Suay uses is "Keao Ngu" not "Kian Woo" It's literally means "snake fangs"
Hah- we struggled trying to decode that one for ages. Thanks!!
@@OTRontheroad Of course! Decoding while unable to see lip movement is challenging. Your Content is amazing, even though I'm Thai, I don't know almost all these historical information. Thank you too.
Kiribathin srilanka (milk rice
I don’t think glutinous rice culture is founded in Lao or isan cuisine but more like a South East Asian thing but Indian influence of long grain non glutinous rice has been replaced the glutinous one, in many cultures in southern Thailand or Malay also had this dessert (without mango but others ornaments) and common basic ingredients dessert of glutinous rice coconut milk and sugar three things here are like native and common ingredients to SEA both mainland and maritime coconut sugar obviously native here others like sugar cane or palm sugar are mores like Indian one
Agreed in general with some of your points- but it seems that glutinous rice (based on archeological evidence) does come from the small region in the central Mekong River. So most likely that was the first region to use it in cooking. Thanks for watching!
You're right. Sticky rice is preferred to long grain rice in the regions where tai-kadai people live. People in the north of Thailand and Shan state, Burma traditionally eat sticky rice. They came down from Yunnan on a different route from where the maekong river runs through.
@@OTRontheroad can you direct me to the study which says glutinous rice originates in the central mekong river? it just doesn't make any scientific sense at all for some researchers to make such a conclusion based on pieces of ancient rice found in such a small area of land.
@@OTRontheroad I see and agreed
@@OTRontheroad sticky rice might associate with short grain rices like Japanese it’s kinda sticky too ? What do you think?
Mango Sticky Rice is well known to any eaters long long before Milli the Rapper were even on stage with her new Rap but it's true that it did spread to pop culture's people.
i don't want to go too touchy about it but don't want kid these days to think that is trends is start after Milli.
Of course, no question- it was one of the first things I sought out as a traveler to thailand. But it did become one of the top trending topics in the world last year because of this
Sticky rice has been a staple in the region for thousands of years. If you say that sticky rice was discovered around Mekong river for 5 thousand years ago, but in northern Thailand it was discovered more than 5,500 years ago. Would you say that it came from the north? You have to understand that sticky rice has been in this region for at least 3-5 thousand years. Sticky rice was discovered in central Thai for 3,500 years ago. It didn't spread in the 18th century from Laos or Isaan.
If that's the case why Laos ate more sticky rice than most S.E asian...If u can answer my ?..
@@chung388 Thai people in the past would mainly eat sticky rice. Cooked rice has just begun to be eaten in the Ayutthaya period after having trade with foreigners and mostly eaten by the elite before spreading to people. But that's not to say that we didn't have sticky rice before. It still exists it never goes away.
@@bosse9996 and why today more people eaten jasmine rice in Bangkok..Mainly. the food in Bangkok is made to. Be eaten with Jasmine rice , like curry and pad kra Pow muu krob..
@@chung388 Didn't you read what I told you? Cooked rice (jasmine rice) was popularized in the Ayutthaya period by the elite and spread to the people. It's a culture change.
@@chung388 But then, even though the culture has changed. This means that we have never had sticky rice before? Did I mention that Laos doesn't eat a lot of sticky rice? I'm saying that sticky rice didn't just start spreading from Laos in the 18th century. Sticky rice has been in the region for a long time. So let me ask you Why Papaya Salad is a Lao dish Even though there has never been a papaya in Laos before? Is it because they mainly eat papaya salad? Papaya spread to Laos by Thailand, and papaya spread to Thailand by trading with foreigners. Eating a lot of it is the origin of it? Did the papaya originate in Laos?
"long gun" pronunciation is so cute (-:
วิดีโอนี้ยังขาด ข้าวเหนียวขาวสังขยา,ข้าวเหนียวเหลืองหน้ากุ้ง,ข้าวเหนียวดำกะทิ และ ข้าวเหนียวทุเรียนกะทิ รวมไปถึงขนมพอง ซึ่งเป็นวีธีการใช้ข้าวเป็นของหวานที่น่าจะเก่าแก่มากๆ และ ยังมีข้าวมันแกงซึ่งเป็นวิธีหุงข้าวสายพันธุ์ท้องถิ่นกับกะทิและหัวหอมเสิร์ฟกับแกงที่มันรสชาติคล้ายแกงมัสมั่น เมนูส่วนใหญ่เป็นเมนูอาหารจากภาคใต้ของไทย สิ่งที่ผมกล่าวไปอาจเป็นส่วนสำคัญที่ขาดหายไปในประวัติศาสตร์ข้าวเหนียวมะม่วงก็ได้
This video is still missing. white sticky rice custard , yellow glutinous rice topped with shrimp, black glutinous rice with coconut milk and durian coconutmilk sticky rice. Including puffed snacks There is also Khao Man Kaeng, a local way of cooking rice with coconut milk and onions served in a curry that tastes like Massaman curry. Most of the menu is from southern Thailand. What I've said may be an important part missing in the history of mango sticky rice.
Your channel is on another level. You should have 10x the number of subscribers. Unfortunately the average basic person is not interested in knowledge, history, and facts. Kind of sad IMO.
I wonder if there were any relations between kao lam (a Lao dessert/snack) and coconuty sticky rice used in mango sticky rice. The flavors of both are essentially the same. Also kao tom mat as well.
I think the cooking technique is the same. So it would definitely make sense that there’s some common history
Definitely not. Coconut/ coconut milk was not used in traditional lao/isaan cuisine. And I bet, back in the old days, there were not any coconut trees in both lao/issan either.
@@Ith007 oooo that's true. especially since lao is a landlocked country.
@@chung388 they talked about history like 500 years ago, not when your aunt cooking, coconut is a tree near beach by natuaral
@Ith007 maybe not ur family but by family use coconut....I still see and recall.the incident.
Times like this is when being in a more trendy spot sounds great. I’ve not really heard of mango sticky. I absolutely love the local food culture where I live. But I don’t think I’ve seen this dish pop up. Most Thai restaurants here are just ok. Pad Thai ok. That said, without knowing or finishing this vid, I’d guess this dish also stems from Indian origins. Just makes sense. I might have to recreate this for my kids.
Curious where you are? You're based in Thailand?
Lao food
ลาวแดงฟูดส์
Fruits and Rice isn't a unique dish in a specific nation or culture. You'd see this in most parts of Southeast Asia. It's something that was more popular in the past and is more of a necessity since it was before industrialized poultry/livestock and pre-refrigeration era. You'd see old people there eat rice not just with mango, but also other fruits like watermelon, banana, etc. Usually, they pair it up with a salty/umami additive like rock salt, fish paste, dried fish flakes, salted eggs, etc. depending on the fruit along with different preps of rice like sticky, watered down rice, or even plain fluffy rice cakes. It probably always have been a rice-farming civilization thing.
The domestication of Mango quite likely originated in Southeast Asia, anywhere from southern Myanmar to the Moluccas n Philippines. Recent studies shows that the Indochina and Malesia region (or southeast asia islands) having the most genetic diversity compare to the south asian subcontinent.
Lori bath
ข้าวเหนียวมะม่วงเป็นเมนูของหวานขึ้นชื่อสำหรับชาวไทยและนักท่องเที่ยวทั้งเอเชียและยุโรปอยู่แล้ว ทั้งรายการท่องเที่ยวและรายการอาหารจากช่องทีวีและช่องโซเชียลยูทูปจากนานาชาติมาถ่ายทำตลอดไม่ขาดสายตั้งแต่ก่อนโควิดอยู่แล้ว เพียงแต่เพิ่มการขายดีมากขึ้นเพราะคนดังทั้งต่างประเทศและในประเทศพูดถึงบ่อยโดยเฉพาะช่วงราคามะม่วงถูกลงทำให้เมนูของหวานนี้หาซื้อง่ายและถูกขึ้น (ไม่ใช่เพราะนักร้องไทยคนนั้นพูดบนเวทีนอกหรอก ยังมีคนดังระดับเอเชียหรือใหญ่กว่านั้นพูดถึงในรายการอาหารหรือท่องเที่ยวอยู่แล้ว ทั้งดารา นักร้องไอดอล หรือเชฟ พิธีกร นักกีฬาต่างชาติ ฯ )
คนไทยกินมะม่วงสุขกับข้าวเหนียวมานานแล้วครับ ส่วนประกอบต่างๆมาทีหลังแต่ก็เพิ่มความอร่อยให้ถึงขีดสุด