Sawasdee torn chao (good morning) everyone!
We all know the first meal of the day is the most important.
Our advice? Don’t let yourself go through a day without breakfast.
Yes, yes, yes. We’re presenting another street-side morning bite!
Comforting and high in energy, patonggo (ปาท่องโก๋) will guarantee it fills you till lunchtime.
Also known in English as youtiao, Chinese cruller and Chinese doughnut, this carb lover favorite is basically a deep-fried strip of dough, popular in Southeast Asian countries.
The Thai version is usually a pair of palm-length size strips, stuck together before being thrown into boiling hot oil.
The result? Light and airy on the inside with a crispy exterior.
A popular question about this street grub isn’t further than why a pair?
And there’s a story behind that people like to tell.
It’s said that this food is originated in China, in the time of Song dynasty. A patriotic general was executed because of a corrupt official. So people created two human-shaped dough (which later evolved into just two strips) to represent the official and his wife, stuck them together, deep-fried in hot oil and ate with fury.
Beside the ordinary Siam-twin shape patonggo, we also have a round-shape one, called salapao because of its bao-like look. While patonggos are slightly salty, salapaos are slightly sweet and tend to be less airy and softer.
On the street, a patonggo stall is most of the time, tied with a nam taohoo (น้ำเต้าหู้ = soymilk) stall. So it explains itself that we like to eat them together.
Imagine a warm, slightly salted deep-fried dough soaked in warm, subtly sweet and aromatic soymilk. Yes, please!
Coffee lovers can also pair the treat with your morning caffeine fix. (Chocolate drink as well!)
There’s no limit to how you eat patonggo.
Some people like to dip the dough in condensed milk, some dip in sungkaya (สังขยา = Thai custard).
It’s also popular that people tear their patonggo into chunks and put them in their joke (congee) to add some texture to the dish.