#StreetFood
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
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Short filmTranscript
00:00In this video, I want to see if it's possible to spend over $100 on street food in the country of Thailand.
00:05But wait, there's a twist.
00:07Instead of trying food from one city, I'll be flying all over Thailand,
00:10sampling food from each of this country's regions.
00:13In the north, the northeast, the central region, and the south.
00:16One mission, four regions, $100.
00:19Let's move.
00:21Welcome to the first region in this video.
00:24Right now we are in Thailand's north, in the city of Chiang Mai.
00:27I have just arrived at San Pak Hoi Market.
00:30This place is famous for its northern-style street food.
00:33Let's go take a look around and see what we can find.
00:36So right now we are in the street food market.
00:38Not everything here is from the north, except for this right here.
00:41That is a northern Thai sausage.
00:43It looks amazing, but let's look around at some of the other food they have here too.
00:46First of all, random pork pieces.
00:48Over here, mu ping.
00:49That is pork ping.
00:51What's ping mean again?
00:52Grilled?
00:53Yeah, grilled.
00:53Grilled pork.
00:54So today my first dollars are going to be spent on this.
00:56Are you going to eat now?
00:57Wait, it's hot.
00:58Oh, it's very hot.
00:59Yeah, okay, look.
01:00This is dangerous.
01:01This would be like biting a hand grenade.
01:02Bad idea.
01:05First of all, on the outside, the casing is made out of a pork intestine.
01:09Secondly, it's full of chilies, herbs, and so on.
01:15Mmm, oh, that's good.
01:16It's full of turmeric too.
01:17It is just so full of flavor, spices, and seasonings.
01:21Can I tell you something?
01:22Oh, thank you.
01:23Popengkab.
01:24So this is our first Thai food of this video, but we have a lot more to see.
01:28Let's keep moving.
01:29Right now, we have moved deeper into the market to this lovely curry shop.
01:32Now, they call it a curry shop, but it would be very difficult to figure out the unifying
01:36theme between all these foods.
01:38First of all, boom.
01:38Rice noodles, fermented rice noodles.
01:40But then as you move down, she has whole chickens right here.
01:42Different random bags of goodies.
01:44As you work your way over here, you can see that she has whole fried tilapia.
01:48Chicken right next to it.
01:49As we move down here, there is a load of different curries available, and we are here
01:53for this one.
01:54This is a uniquely northern curry.
01:56It is full of delicious ginseng and tamarind, and I'm going to order some right now.
02:00This curry is full of gigantic pork meat chunks, and then it's got a thick, delicious brown
02:05gravy in there too.
02:06Whenever she stops, she stops.
02:07If she fills another three, I'm buying it.
02:09But it looks like she might be done.
02:11Finish?
02:11Yeah.
02:12Kopengkab.
02:12I wish you could only reach all of your noses through this camera and smell what I'm smelling
02:16now.
02:17It's full of curry aromas.
02:18It was amazing.
02:19All right, folks, we have course number two right here.
02:21This is room temperature pork.
02:22A big portion of protein with the skin still on it.
02:25Let's go for it.
02:29It's delicious, but it's strange.
02:31It's so flavorful.
02:32As soon as you put it in your mouth, it disintegrates.
02:34At the same time, it's slightly cool or room temperature big chunks of pork meat.
02:38But it's good.
02:39Beyond that, the sauce.
02:40I'm going to try the sauce alone.
02:43Oh my God.
02:44It's like a flavor grenade.
02:45It has tamarind and it has ginger, which is interesting because those two ingredients
02:48could be part of a Thai dessert.
02:50But here, they're being paired with pork.
02:52Plus, add in a ton of chilies.
02:53It's spicy.
02:54It's fresh.
02:54And it's very, very porky.
02:5610 out of 10.
02:56This is an excellent start.
02:58We're slowly breaking into our $100 budget.
03:00Let's keep moving.
03:01And we have worked our way back into the market again.
03:03Our next food, it is not substantial.
03:05It is not really even a street food.
03:06It is a little bit of a dip inside of a crab's head.
03:09Let me explain.
03:10First of all, this right here is the vendor.
03:12Sir?
03:12Hello.
03:13Hi.
03:13How are you doing?
03:14I love your hair.
03:14Oh, thank you, sir.
03:15And very cool tattoos, too.
03:17Yeah?
03:17I have one tattoo.
03:18One here and one here.
03:19And I got one more down here, actually.
03:21No, no, no, no.
03:22Okay.
03:23You're right.
03:23I'll show you later.
03:24This is a crab's head.
03:26Inside of the head, it is full of a special Northern Thai dip.
03:29That dip is made out of the fat of 20 different rice crabs.
03:33This has been mixed and boiled with a little bit of salt and also some egg yolks.
03:37Put it all together and you have one of the most unique dips that you will find here in Thailand.
03:41I have never had this before, so I'm excited to give it a try.
03:44Let's buy a few of these heads and head out.
03:47All right, folks.
03:47We have our final meal from the North right here.
03:49Let's do a little bit of a tour.
03:51First of all, we have the crab head from my new friend.
03:53He also gave me this.
03:54That is sticky rice.
03:56Something that you're going to find all over in the North of Thailand, but you won't find
03:58so much in places like Bangkok or in the South.
04:01Beyond that, remember that?
04:02Mu Ping.
04:02But here's the thing.
04:03I've only ever eaten Mu Ping at the Four Seasons in Chiang Mai.
04:07But how is this everyman peasant Mu Ping?
04:09Well, let's find out.
04:11Oh, dear Lord.
04:15It's even better.
04:16Hit that with a little bit of sticky rice.
04:20It is like the equivalent of an American flat breakfast sausage patty with some syrup poured
04:25on top.
04:26It's salty.
04:26It's savory, but it's really, really sweet.
04:29Life-changing.
04:29Moving on to the crab.
04:31Here's how you eat it.
04:31You take the sticky rice.
04:32You form it into kind of a ball shape.
04:34Then you take the crab head.
04:35You marry the both of them.
04:37Uh-oh.
04:38It is a lot thicker than I thought.
04:40It's like toothpaste.
04:41Oh, wow.
04:44That's good.
04:44Creamy, rich, concentrated flavor.
04:47This is perfect because the sticky rice is the ultimate flavor vehicle.
04:50It's pure, delicious, steamed, chewiness.
04:53This, this is pure flavor.
04:54That's why these two, they belong together like chocolate and peanut butter.
04:57Considering it comes from a crab, not too crabby.
05:02You're just getting a kiss of crabby essence, a very unique snack, and more proof that good
05:06things do come in small packages.
05:08Kind of like my tattoo.
05:09Let me show you guys.
05:10Oh, f***.
05:11Fine.
05:13Nobody will see.
05:13So that is it for the north.
05:14But from here we are headed to Thailand's northeast where they have some of the most unique, most
05:18bizarre street foods you will find anywhere.
05:21From Thailand's north, we have arrived here to Thailand's northeast, also known as Issa.
05:25Right now we are in the city known as Konken, and we are here to see how street food in the
05:29northeast is different from anywhere else in Thailand.
05:32Let's move.
05:34And we have arrived at our first location.
05:35Right behind me, a street vendor selling something called larb.
05:38Larb is a minced meat salad.
05:41That's my kind of salad.
05:42But let's talk more about the origins of larb.
05:44Larb comes from Laos.
05:45But here in Issa, this part of Thailand is tucked right next to the Laotian border.
05:49That said, here they are still making larb, but they're making it the Thai way.
05:52Let's go see what that looks like now.
05:54This restaurant is run by one woman and one woman only, and she is right here.
05:59Swartika.
06:00One larb, please.
06:01The larb making has begun.
06:03Let's take a look at how it works.
06:04Right here in this chest, she has raw minced pork, pig skin, some pig liver, and then some
06:10stomach as well.
06:11And it's all heading into the broth.
06:13Right now she's kind of blanching the meat.
06:15Thank God this is not a raw dish.
06:17The blanching is complete.
06:18Now we head over to the salad making station.
06:20From here she gives it a little bit of a mix.
06:22She puts on some toasted rice, some chilies, that is fish sauce, lime juice.
06:27Here we have a bunch of different greens, and all of that gets a little bit of a mix.
06:33And that is how you make a Thai minced meat salad in just moments.
06:37Amazing.
06:37Here's how this restaurant works.
06:39Since she is the only one running all the operations here, if you need something like
06:43rice, you have to get it for yourself.
06:45That is what's in here.
06:46Here there's kind of a blanket on top.
06:48Uh oh.
06:49Or maybe the rice is in the blanket.
06:50Yes.
06:51Right here we have a bamboo container with some plastic on it.
06:53We take a wooden spoon from the water and we dig out our own rice.
06:57We stuff that full.
06:58Put the spoon back in the water.
06:59Put the blanket back around the rice to keep it warm and moist.
07:02Put the lid on.
07:03Let's go eat.
07:06Alright folks, our first meal here in Isan.
07:08First we have our lard.
07:10But you can't have lard without the sticky rice.
07:12Here's the move.
07:13There is kind of a sauce that's formed at the bottom of the lard.
07:16The sauce has all those concentrated flavors and some of that meat juice all together.
07:22Not what I expected.
07:23There's a little bit of porkiness, but it's a lot of sour lime juice and the toasted rice.
07:28What does a toasted rice taste like?
07:30I guess imagine you smash up a bunch of Czech cereal.
07:32It's like that.
07:33From here we have the actual lard.
07:35As minced salads go, it's not that minced.
07:37It's a pretty chunky lard.
07:42Wow.
07:42Bold.
07:43New and different.
07:44You're getting all the flavors that she added to it.
07:46But underneath we've got liver, stomach, skin.
07:49All of it together.
07:50It's a pretty intense bite.
07:51Northeast Thailand is known for its intense flavors.
07:54Here are some of the ways that food here is different from other parts of Thailand.
07:57I looked it up on my phone.
07:58Hold on.
07:59Food here is spicier and way more intense.
08:02There's more fermentation going on.
08:03There's a lot more grilling rather than stir frying.
08:06Tons of sticky rice.
08:07Wild and bizarre ingredients like insects, herbs, and opals.
08:11Ding, ding, ding.
08:11And this place is loaded with salads.
08:13Also, they're pretty loose on the definition of a salad.
08:16That is a salad.
08:18Cool.
08:18Now in addition to the lard, I want to show you a couple of the other meats that she is selling here.
08:22Here you will see some hanging sausages.
08:24But also inside we have this.
08:26This is pork jaw.
08:29Step one, she gets some oil going in this wok.
08:31From here she is collecting our pork jaw and she puts it immediately into the oil.
08:36Oh, nothing like room temperature oil.
08:38That will fry eventually.
08:40After a few minutes, the oil is hot and this pork jaw is sizzling away.
08:44So she just barely gets it hot, takes it out, puts it into the strainer here.
08:47From here she takes out a knife.
08:49Oh, she slices it like some thin pork sashimi.
08:52And just like that, our pork jaw is ready to consume.
08:55That looks amazing.
08:56So I'm told it is a cut of meat kind of from here to here on the pig.
09:01Let's pull out a picture of a pig right now.
09:03No, not that pig.
09:04How dare you?
09:05Yes, this pig.
09:06So that's a pig.
09:07That's the jaw.
09:08You can see the lean protein and then it's just surrounded by fat.
09:15It's garlicky.
09:16It's naturally sweet, but maybe she added sugar too.
09:19It's a great combination of lean protein and big fatty sections.
09:22I have fallen for this food.
09:23Typically when you eat this, you're supposed to eat it with a local Isanian sauce.
09:28A little bit of a harsh taste.
09:30Probably some MSG.
09:31Definitely some sugar.
09:32It's a wild flavor combination somehow.
09:33I don't even feel like this needs anything though.
09:36That bite's just for me.
09:37Give me a moment.
09:41Now let's talk about price.
09:42The rice here is 62 cents.
09:44This is $2.16 and this is the same.
09:47So pretty good prices for a load of protein.
09:49But we have a lot more to see and our budget has a long way to go.
09:52Let's keep moving.
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10:47We have just arrived now at a place known as Kumhai Market.
10:51This is about 200 meters of alleyway.
10:53And on either side, you can find unique and often exotic foods.
10:56Foods like what you see here.
10:58This is a vendor selling all kinds of ant-related products.
11:01This is not just any type of ant.
11:03It is the weaver ant.
11:04They're called weaver ants because instead of making nests in the ground,
11:07they climb up trees and they kind of weave the leaves together
11:11to make a nest in the branches of a tree.
11:13Those, my friend, are ant eggs.
11:16Can I take this one?
11:17Yes.
11:18Oops, I dropped some.
11:19Mmm.
11:20Looks appetizing.
11:21You can see the ant eggs, but you can also see, like, barely formed ants.
11:24And then you see some other ant chunks.
11:27It's best not to examine it too closely.
11:29Cheers.
11:31Hot.
11:32Mmm.
11:32A little earthy.
11:33Really juicy.
11:34The outside of the egg, it's kind of a leathery sack.
11:37So much ant juice.
11:39It tastes like kind of diluted cow milk that's slightly sour.
11:42Listen, for me, I only like my milk from one source.
11:44My wife.
11:44I mean cows.
11:46Here, they're not just selling the ant eggs.
11:48They're also selling this.
11:49This is a load of weaver ants.
11:51What looks very unique about them is their big green booty.
11:54They also have a set of wings on there too.
11:58Hot.
11:59Less milky.
12:00More of a crunch.
12:00There is some lemongrass in here too.
12:02You're getting some pleasant flavors.
12:03The ants do have a little bit of a citrus flavor, but it's hard to tell where the ant stops and where the other flavors and seasonings begin here.
12:09All in all, that's not bad.
12:10I tell you, it's only about $1.52 for all those eggs or for all these ants.
12:14Who is going out for like 10 hours, busting their ass, getting ant bites, and then at the end of the day, they're like, nuts.
12:19Seven bucks.
12:20So that is just the ant section.
12:22Let's walk around the market and see what else this place has to offer.
12:24Right here, we have another very cool find.
12:26This head belongs to a fish that the locals call a giant catfish.
12:30So this is a freshwater fish that comes from the Mekong River.
12:33They see that they get as big as a cow.
12:34I bet the fisherman that pulled that guy in was very, very happy.
12:38Right here, we have something you also do not see every day.
12:40Several whole pig heads.
12:42These pig heads are boiled whole for two to three hours.
12:45And over here, you can see there's a whole pile of tongs.
12:49Sure, you might like face meat, but perhaps you want some forehead more than you want some chin.
12:53This man, he'll do it for you.
12:54Huh?
12:55He's checking his TikTok.
12:56All right, folks, I have found something very strange.
12:58We have a load of turtles.
12:59What they've told me is that folks here are not actually eating these turtles.
13:03People buy them and let them free in the river for good luck.
13:07You buying that?
13:08Me either.
13:08As we move down, it only gets more strange.
13:11Inside of here, you can see these little bitty beetles.
13:14These are those beetles that click onto your clothes and they never let go.
13:17No matter how hard you try to flick them off, they just stick to you.
13:21Yeah, you could eat those.
13:22Down here, this is the larva of a cicada.
13:25Yes, those super noisy insects.
13:27That is them in their larval form.
13:29One more thing.
13:30These are frog babies.
13:32Folks here in Isan, they love to catch the tadpoles and cook them up, steaming them inside of a leaf.
13:36Is it delicious?
13:37Well, I'll leave that up to you to decide.
13:40All right, folks, right here we have some more food that we can try.
13:44I've been told that locally this is known as the Isan charcuterie.
13:47This is the Isan sausage itself.
13:50Ah, it just was fried.
13:51It's burning my fingers.
13:52This sausage is famous throughout Thailand.
13:54What's notable about this Isan sausage is that it used rice to ferment the meat
13:57and give it some kind of a sour quality.
14:00I say we give it a shot.
14:03Oh, wow.
14:04Aroi.
14:05Oh, she's giving me a chili.
14:06Oh, God, how could I eat this without a chili?
14:09Even better.
14:10The pork is just bursting with juicy fattiness.
14:13And then you can taste a super sour fermented quality to the pork, but I like that flavor.
14:17So this is street food in Thailand's northeast, but we still have two regions remaining.
14:20Next, we're headed to Bangkok, trying out street food in the central region.
14:23Let's move.
14:26Welcome to Thailand's central region.
14:28We have flown all the way from Khonkhen here to Bangkok.
14:31Bangkok is a city of 10 million people.
14:33It's the most toured city on earth, and it's a city where you can find every different type of food from Thailand.
14:38Even though you can find food here from the north and from the south,
14:41I am specifically on the lookout right now for street food from the central region.
14:45Our piggy bank, it is far too full.
14:47Our budget, it's too high, and I plan to spend as much money here as I can, so let's move.
14:52All right, folks, we have stumbled upon our first food right beside me.
14:54This is something called kaukabu.
14:56How it translates is pork leg rice.
14:59Here, working from the bottom, that is the foot or the poof, hoof?
15:02Wait, what?
15:03Cloven hoof, yes.
15:04Here, that is the hoof of the pig right there.
15:06That would be kind of the ankle, but the stick part right here would be ankle all the way moving up to the knee and part of the thigh.
15:12Now, the smell's coming off this thing.
15:15Immaculate.
15:16She's cooked it in a delicious Chinese five-spice.
15:19It's salty, it's savory, and you can smell just the sweetness coming off of it.
15:23I feel like when you die and go to heaven, this is the aroma wafting through the pearly gates.
15:27And you go, oh my god, there's something nice in there I want to go through.
15:30And then you get set to health.
15:31A lot of this has already been pre-portioned in a little packages.
15:36People up and down this market, they got work to do, they need a quick bite, they come here.
15:39So right now, we're ordering a bowl of this food.
15:41She takes some rice and she puts it into the bowl.
15:43From here, she puts on some boiled greens.
15:45Now she pulls out some meat from that sauce.
15:48Oh wow, that is a nice fatty cut, absolutely full of skin.
15:52Then all of that gets tossed in the bowl.
15:54She hits it with half an egg.
15:55Oh, and then this is the best part.
15:56Those drippings saturating the meat and getting that rice wet too.
16:00This is my first food in Bangkok and it is a doozy.
16:04She has kind of a smaller option and a bigger option.
16:06I went with the bigger one and you won't believe the price.
16:08It's $1.85 for that.
16:11That is a whole lunch.
16:12My goal is to spend $100 in this tree food challenge.
16:15But how am I going to do that if every time I buy a mountain of meat, it costs under $2?
16:20We are going all the way from a more lean protein like this to very fatty skin.
16:25My favorite part is she drenches it with that sauce.
16:28All the pure flavor that's dripped from the pork leg is now saturating my rice.
16:32So I'm going to start with that.
16:36Oh my lord.
16:37It's so fragrant.
16:38It's so fatty.
16:39It's so satisfying.
16:40But from here, we've got big mountains of meat.
16:44Excellente.
16:44That bite was a little bit on the lean side and this is on the fatty side.
16:49Typically, you might want to cut that with a little bit of rice.
16:54Pure fat has never been so good.
16:56It's so gummy, gelatinous, and you can taste those five spices so well.
16:59Really shining through.
17:01This is central Thai food and I'm in love.
17:04Alright folks, we have just stumbled upon our next food here.
17:06It is the crispy catfish salad.
17:09And listen, we've had a lot of pork so far.
17:11So it's time to get something from the water.
17:13I bet you've never seen a catfish in that shape before, huh?
17:15Well, me either.
17:16This dish is confusing.
17:17Let's do some investigating.
17:19It is hard to tell what part of the catfish that is exactly.
17:22What I'm told, they kind of like shred the catfish meat.
17:25They mix it with breadcrumbs and then they fry it.
17:27But still, I want to understand this better.
17:29I am going to crack it open and reveal more of the same.
17:33This is a confusing looking food.
17:35Where is the catfish?
17:37Is the catfish in the room with us now?
17:41Um...
17:42She's laughing at me.
17:45Huh.
17:46It tastes like crispy, crumbly little croutons.
17:48It does not taste like fish.
17:50Greasy, crunchy, well seasoned.
17:52Not bad.
17:53Even as a giant, gready crouton,
17:55I've never seen anything with this shape or texture before in my life.
17:58It is very unique.
17:59Let's see how this salad comes together.
18:00It all starts right here with this lady.
18:02Our salad begins with some greens.
18:04And then she puts in some cabbage too.
18:06From here, she grabs one of these big old hockey pucks.
18:08Then she hits it with some onion, raw mango.
18:10Ooh, and then we're moving to the peanut section.
18:13She hits it with plenty of nuts.
18:14Some dry chilies on after that.
18:16From here, it's all about the sauce.
18:18And that is how you make the fried catfish salad.
18:21Cup and cup.
18:22Okay.
18:23She thinks I'm handing it back to her.
18:25From here, we have to try to mix up all of these elements.
18:28Some bits of that fish are still crunchy.
18:29Some are soggy from the sauce she's put on top.
18:34Mmm.
18:36Oh yeah.
18:37That's nice.
18:37This giant fried fish crouton,
18:39it soaks up that sauce perfectly like a sponge.
18:42And then it squeezes out in your mouth.
18:44It releases all the flavors.
18:45I kind of can't believe how much I love it.
18:48Mmm.
18:50I've never seen anything like this.
18:51It is a wonderful combination of flavors.
18:53From soggy and crunchy bready fish bites
18:55to the peanuts to that sour mango,
18:57this is excellent.
18:58Everybody here is an office worker
19:00who's on their lunch break
19:01trying to grab a quick bite to eat.
19:02And still, people here don't mind eating
19:04half a raw onion and going back to the office.
19:06That is what I call culinary courageousness.
19:08People who love raw onions so much
19:10that they don't care if they blow out the whole office
19:12with their bad breath.
19:13Those are my kind of people.
19:14So that is a fried catfish salad.
19:16Is there any discernible taste of catfish?
19:18No.
19:18But it is delicious.
19:19So those are two street foods
19:20that you can find here in the city of Bangkok.
19:22But from here,
19:23I am saving the rest of my budget
19:24as we head to the southern region to Phuket.
19:26From Bangkok,
19:27we have come to this video's final region.
19:29Welcome to the south.
19:31Right now,
19:31we are on the island of Phuket
19:32in the city of Phuket.
19:34And here,
19:34the south does things a little bit differently.
19:36Here,
19:36we've got ocean animals,
19:38beaches,
19:38and here you're going to find
19:39a lot more curries and spicy food too.
19:41Right now,
19:42I am at a very local market.
19:44This place is kind of half grocery store,
19:46half ready to eat food.
19:47Let's take a walk around
19:48and see what we can find.
19:49We've come to our first location.
19:51Right here,
19:51he is selling two birds.
19:52He's got chicken
19:53and he's got duck.
19:54This duck looks ducking amazing.
19:55I might come back here.
19:56That said,
19:57there's also meat on this side.
19:58This is pork
19:59cooking inside of big clay barrels.
20:01It's just juicy.
20:02It's literally on a pork hanger.
20:04I wish I could open my closet
20:06and just see a bunch of pork hanging there.
20:07It said I have clothes.
20:10Right here is where people
20:11pick the pork parts
20:12that they want to partake in
20:13from intestines
20:14to big sections of meat.
20:15Here's the only problem.
20:16In this video,
20:17we've mainly been eating pork.
20:18So let me see if I can find
20:19another protein.
20:20Behind me,
20:21we have a parade of proteins
20:22that we have definitely not tried yet.
20:24Right here,
20:25bugs.
20:26So many bugs from Thailand.
20:27These are thin little bamboo worms.
20:30Then here,
20:30the big fat coconut worms.
20:32After that,
20:32silkworms.
20:33Then cricket,
20:34another type of cricket
20:35and grasshoppers finally at the end.
20:37Quite an array of insects
20:39from one vendor.
20:40I'm amazed that I'm able to find
20:41all these here in one spot.
20:42If I had to choose one of these
20:43that I actually eat
20:44of my own volition off camera,
20:46it would be these.
20:47The bamboo worms are very delicious.
20:49Can I eat it?
20:50Oh, she said I could eat one.
20:51If it's fried,
20:52it's good and crispy.
20:52If it's not,
20:53I don't know.
20:54Cheers.
20:55I think it's fried.
20:56That's pretty good.
20:57Everyone likes eating a chicken leg,
20:58but how about eating 10 legs at once?
21:00That's what just happened now.
21:01It's a lot of legs.
21:02It's kind of like toasted rice.
21:03Crispy, crunchy.
21:04It's not bad.
21:05You know what is bad?
21:06That right there.
21:07This is a coconut worm.
21:08Now you can see
21:09it's mandible
21:09or it's hard little head
21:10and then this is the butt
21:11and then everything in between
21:13is full of gushy goodness.
21:14It's a nice little textural contrast
21:15because you get a crunchy head
21:17but then a leathery body.
21:21Actually, you know what?
21:22This lady knows how to cook.
21:23That's a nice recipe.
21:24It's fried.
21:24It tastes like there's some seasonings in there
21:26and there's no surprise gush in the center.
21:28Some foods you want to gush in the middle
21:29like a surprise like a dessert.
21:31Not with insects.
21:31That's one of the best coconut worms I've ever had.
21:33So that is our insect-based protein.
21:35Let's go find something else.
21:35I found something more tasty than insects.
21:37Behind me, a Thai snack
21:39known as the poor man's pancake.
21:41Nice.
21:41What's that all about?
21:42How expensive is it?
21:43Let's find out.
21:44It all starts with this nice lady right here.
21:45Here are the pancake tins
21:47and this is the pancake batter.
21:49A rice flour batter
21:50that gets put into each of these tins.
21:52One by one,
21:53she covers up each of those tins
21:54and soon those are going to be filled
21:56with different fillings.
21:57Waiting.
21:58Waiting.
21:59Looking.
21:59Not yet, she says.
22:00This is called Golden Threads.
22:02It's a filling made of egg and sugar.
22:04Then she jumps over here.
22:05Coconut shavings
22:06mixed with a little bit of sugar
22:07and black poppy seeds.
22:09Here we have peanuts and sugar.
22:10Next, a green pandan custard.
22:13And finally, we have some taro.
22:14Wow.
22:15Each of the tins holding a different flavor.
22:17To wrap it up,
22:17one by one,
22:18she scrapes out the final product
22:19and set them here
22:20for folks to...
22:21Then...
22:22Then set them here
22:23for folks to buy.
22:24I don't know why
22:27I can't just say a normal sentence.
22:29All right, folks,
22:29I'm going to try
22:30two of these poverty pies.
22:32They call it a poor man's pancake.
22:33I don't know why.
22:34First of all,
22:34the outside...
22:37Fragrant.
22:37It smells like fresh-baked bread.
22:39It smells sweet.
22:40It smells delicious.
22:40Meanwhile,
22:41inside of this one,
22:42we have Golden Threads.
22:43It looks alluring and tempting,
22:45but it also looks strange
22:46at the same time.
22:46What is it?
22:47Let's give it a shot.
22:51Mmm.
22:52Oh, yeah.
22:52It's very bready.
22:53The outside's very crunchy.
22:55It's a super sweet bread.
22:57And then the Golden Threads
22:57are also very moist
22:58and very sweet.
22:59It's a unique combination.
23:00I've never had anything like it.
23:01I love it.
23:02I do also want to try
23:03the peanut and sugar combination.
23:05Some of the sugar
23:05has kind of melted
23:06into the bread,
23:07but not all of it.
23:08They call it a four-man pancake,
23:14but I feel rich right now.
23:15It's just so delectable.
23:16Some of the sugar
23:17kind of melts onto there,
23:18creating a nice, sweet,
23:19like, moisture,
23:20plus peanut.
23:21I love nuts.
23:21You're getting this perfect blend
23:22of sugar and crushed nuts,
23:24plus fresh-baked bread.
23:25What's not to love?
23:26I know you guys go to places
23:27like Applebee's,
23:28IHOP.
23:29Do you know what they're doing
23:30in the kitchen?
23:30Nothing good.
23:31And also,
23:31it's a lot of microwaves.
23:32You think there's a chef back there?
23:33Yeah, his name is Chef Mike.
23:35Short for microwave.
23:35Here, this is Chef.
23:36What's her name?
23:37Her name is Yum.
23:38Screw Chef Mike.
23:38This is Chef Yum.
23:39Her name is Y-U-M.
23:41Yum is destiny.
23:42The reality is,
23:43right now,
23:43we haven't spent that much money.
23:44I'm trying to go through
23:45$100 of street food
23:46all throughout the country of Thailand.
23:48Let's keep moving
23:48and see if we can find
23:49something more expensive.
23:50After our pancake,
23:51I'm ready to try something
23:52a little bit more substantial.
23:53Enter the duck man.
23:54Once again.
23:55So, not only does he have
23:56these beautiful ducks right here,
23:57but as you slide down,
23:58you see chicken,
23:59and then you see this.
24:00Oh, wait, what's that?
24:01That is chicken ass.
24:02These all look pretty nice,
24:04but this one looks especially nice.
24:05Guys, if you needed to know
24:07where this part comes from,
24:08right over here,
24:09we have the whole chicken.
24:10That's the neck,
24:11shoulder blades,
24:11work your way down.
24:12Boom, that's the ass.
24:13Here, we have five different asses.
24:15Five chickens are out there
24:16on a farm somewhere
24:17looking very awkward right now.
24:18Let's give it a shot.
24:22Wow, that's good.
24:23First of all,
24:24there's a little bone in the butt.
24:25You can eat that.
24:26It would help to have a glass of water,
24:27but you can get it down
24:28like dry swallowing a vitamin.
24:30Beyond that,
24:30the flavors are amazing.
24:32It's so sugary
24:32and so fatty at the same time.
24:35Like a delicious piece of bacon almost,
24:37but that is just the beginning.
24:38This is my meaty appetizer.
24:39Next, can I have a half a duck?
24:41Take a look at this duck.
24:41Right there,
24:42literally,
24:42it's webbed foot
24:43that it used to swim around in a pond.
24:45It's still there.
24:46Right here,
24:46we have a head,
24:47and right now,
24:48he's gonna take that whole thing
24:49and chop it
24:50into little bitty pieces.
24:51He starts by first
24:51cutting off the duck's foot,
24:53then the duck's drumstick.
24:54Off comes the wing
24:55and the bicep.
24:56From here,
24:56that big, beautiful breast
24:57gets chopped down
24:58into little bitty pieces.
24:59Very nice.
25:00All right, folks,
25:01have you ever wondered
25:02what half a duck
25:03chopped up looks like?
25:04Right here, baby.
25:05The breast right here
25:06looks very juicy,
25:07very delicious.
25:08Meanwhile,
25:08you've got pieces like this.
25:09It's a duck drumstick.
25:10And the best part
25:11is he's filming me back.
25:13Oh,
25:14and the second best part,
25:15he just tossed me up, bro.
25:16That looks like
25:16it's full of flavor.
25:18But first,
25:18just some straight-up
25:19delicious-looking meat.
25:20This is a piece
25:21of the breast.
25:22That's good.
25:27Moist and sweet.
25:28It has the same kind
25:29of sweetness
25:29as that chicken ass,
25:31but the problem is
25:31there's not as much
25:32surface area.
25:33In a piece like this,
25:34it's a lot of meat
25:35and not that much skin.
25:36So we need to add on
25:37even more sauce.
25:39Oh, there we go.
25:39The next step
25:40is to enjoy
25:40one of the best bites
25:41of my life.
25:42That's how you make friends.
25:54You give them free stuff
25:55until they hang out with you.
25:57So far,
25:57I've done a pretty good job
25:58at chipping away
25:59at that $100 budget
26:00we set out to spend
26:01at the beginning
26:01of the video.
26:02The problem is
26:02the food here
26:03is super affordable.
26:04It's a lot more affordable
26:05than I expected.
26:06So here's my plan.
26:07I've always wanted
26:08to do something
26:08heartwarming like this,
26:09something that I've seen
26:10in other YouTube videos.
26:11My plan is to go
26:11to one of these
26:12street food vendors now
26:13and to buy their
26:13entire inventory
26:14so they can give away
26:15their food
26:16for the rest of the night.
26:17For me,
26:17it's not about the money.
26:18It's about seeing their face
26:20when they know
26:20that I bought all their food
26:21and it's about
26:22seeing customers know
26:23that they're getting
26:24something delicious
26:25for free.
26:25Let's go do that now.
26:26Hi, I'd like to buy
26:27all your bugs.
26:32So guys,
26:33I just thought
26:34this would be so awesome.
26:35I'm going to buy
26:36all the bugs you see here
26:37and then for the rest
26:38of the night,
26:38anybody who wants bugs,
26:39they get free bugs.
26:40She's excited.
26:41Okay, let's do it.
26:42She told me the price.
26:43I cannot reveal it
26:43to you guys,
26:44but here you go.
26:47Does she think
26:48this is going to bring
26:49joy to people
26:50for them to experience
26:51free bugs?
26:54I've done my part.
26:55Guys,
26:55in this video,
26:56I set out to spend
26:57over $100 on street food
26:59in Thailand's North,
27:00Northwest,
27:01Central region,
27:02and South.
27:02In the end,
27:03I only spent $24.76
27:05on street food.
27:06So I asked myself,
27:08was that enough?
27:08And then I realized
27:09I'm being selfish.
27:10I need to give back
27:11and that's what I've done.
27:12With the rest of my money,
27:13I've donated it to her
27:14and to these bugs
27:14so people from this community
27:16can enjoy bugs for free
27:17for the rest of the night.
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