What is Thai-Chinese food? The case of Olive Pork. скачать в хорошем качестве

What is Thai-Chinese food? The case of Olive Pork.

Olive Pork: Namliap Musap (หนำเลียบหมูสับ) in Thailand, Wulan Chaorousui (乌榄炒肉碎) in China. Two similar - but different! - dishes... what gives? 0:00 - Why is Thai-Chinese food so interesting? 1:10 - Where is Thai-Chinese food from? 2:52 - Who are the Thai-Chinese? 6:11 - Is Bangkok cuisine Thai-Chinese or Thai? 8:55 - A Chaozhou version 12:08 - A Bangkok version 18:07 - Tell me more about this porridge? INGREDIENTS, CHAOZHOU VERSION Boston butt (梅肉), 300g Dried Chinese black olive (榄角/乌榄), 35g Red mild chili (红辣椒), 25g Chinese celery (香芹), 30g Ginger (姜), 5g Marinade: Soy sauce (酱油), 1 tsp Liaojiu, aka Shaoxing wine (料酒), 1 tsp Cornstarch (生粉), 1 tsp *Final seasoning mixture: Chicken bouillon powder (鸡精), 1/4 tsp Sugar, 1/4 tsp Salt, 1/8 tsp MSG (味精), 1/8 tsp White pepper powder (白胡椒粉), 1/8 tsp Water, 1/4 cup Mince the pork, add in the marinade. Soak the olive with hot water for 10 mins. Mince the black olive, ginger, chili, and celery. Long yau, get wok piping hot, shut off heat, add in 3 tbsp oil, add in ginger and chili, fry till fragrant, then add in pork, break it up and fry it till color changes. Add in the olive, quick mix, then add in the seasoning mixture, fry till water is absorbed. Add in the celery, mix and out. INGREDIENTS, BANGKOK VERSION Boston Butt (หมูสันคอ/梅肉), 500g Tinned Chinese olives (หนำเลียบ/乌榄), ~16 Optional accompaniments: Thai Bird’s Eye chili (พริกขี้หนู/小米辣) Shallot (หอมแดง/干葱), slices Lime, small dice Chinese celery (ขึ้นฉ่าย/香芹), chopped Cashews, 50g Garlic or Thai Garlic, 100g. For the topping, 50g; as an aromatic; 50g Cilantro root (รากผักชี), 6 Seasoning: Dark Thai soy sauce (ซีอิ๊วดำ), 1 tbsp or 2 tsp molassas mixed with 1 tsp soy sauce Oyster sauce (น้ำมันหอย/蚝油), 1 tbsp Sugar, ½ tbsp White pepper, 1 tsp MSG (ผงชูรส/味精), ½ tsp Liaojiu a.k.a. Shaoxing wine (เหล้าจีน/绍酒), 1 tbsp Cut the pork into a dice, then hand mince for ~5 minutes until a rough paste. Rinse, smush, and mince the Chinese olives. Incorporate with the pork, then mince together for ~3 minutes until pasty. Prepare the optional accompaniments. For the cashews, fry for 6-7 minutes over a medium low flame until golden. Reserve the oil. Crush and mince the garlic. Reserve half. Take the other half and fry in the same oil as the cashews – medium flame, five minutes until barely golden. Heat off, fry for one more minute. Strain, reserve the oil. Pound the cilantro root. Add ~3 tbsp of the reserved oil to a wok and fry the reserved garlic over a medium-low flame until they begin to change color, ~2 minutes. Add the cilantro root, fry until fragrant. Up the flame to medium high, add the pork mixture, fry for ~10 minutes – periodically spreading the mince out to brown, and then mixing together. Once it’s just beginning to release a touch of oil, add the seasoning. Up the flame to high, swirl in the Shaoxing wine. Serve with the accompaniments, alongside either white rice or plain congee. RESOURCES Much of the research in this video was based off of the following works: The Crown and the Capitalists, Wasana Wongsurawat A History of the Thai-Chinese, Bisalputra & Sng Siamese Melting Pot: Ethnic Minorities and the Making of Bangkok, Edward Van Roy For the recipe, I leaned on the following sources: YouTuber COOKKIMAO was a big resource for this one. This is a great channel for a lot of stuff in the Bangkok/Thai-Chinese space:    • สูตร “ หนำเลี้ยบหมูสับ “ เมนูสุดฮิต ร...   Another critical resource was Pantip user กานต์(วีระพัฒน์) with their pair of recipes – the first one is closest to what we did: (1) https://pantip.com/topic/41405203 (2) https://pantip.com/topic/41515335 Our pork vendor at the market Besides chit chatting with people at the market, my process was to try to absorb everything possible on the topic on both Pantip and YouTube. Searching the former in Thai and then using Google Translate gets you 90% of the way there. Then with the two big sources above we sat down with our Thai tutor to really understand them. But there are also small things that I picked up from various sources, and in my scattershot approach I’m sure there’s places I’m forgetting: http://topicstock.pantip.com/food/top... https://pantip.com/topic/36113925    • หนำเลี๊ยบหมูสับ เผยเคล็ดลับผัดยังไงให...      • ตามสั่ง : หมูสับผัดหนำเลี๊ยบ Stir-fri...      • หนำเลี๊ยบผัดหมูสับ ครบเครื่อง เค็มๆกิ...      • สรยุทธ ชวน โน็ต อุดม พาดู คุณหรีด สอน...      • น้ำมันมะพร้าวEp.39_หนำเลี๊ยบหมูสับ   ______ And check out our Patreon if you'd like to support the project!   / chinesecookingdemystified   Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel):    • Live Stream: Favourite B-Side Tracks