The jug is empty. Time to make another batch.
Went down to the district market yesterday and purchased the pre-packaged makings from the local herbalist/witch doctor. Each 10 baht bag is enough to brew a large bottle of your favourite tipple. The locals use Lao Khao. Not wishing to rot out my innards, I use Sang Som rum. The Hi-So types on here may want to go with Regency Brandy. But whatever liquid you employ, after the assorted sticks and leafs steep for a few weeks, it will all taste the same: a bit like sucking the moisture off the ground from under a fruit tree near a hog farm.
Traditionally ya dong is served right out of the crock that it was brewed in. A communal shot-sized scoop is used to serve and pass around the elixir, which is supposed to cure whatever ails you. I take a wee dram when woken in the middle of the night by an upset stomach.
While not absolutely necessary for best results, after each sip I chant “Ooh eeh ooh ah aah ting tang walla walla bing bang”.
Does it help ?
Do you feel better ?
My mrs uses that stuff to make a non alcoholic version.
Needless to say I've never tried it.
There is a powdered substance you can buy, pour it into the lao khao, leave it two days and presto- yah dong. I gave up the stuff years ago, but it's that easy.
I kid you not, there's a woman wrote a blog on how she makes yoghurt and as the starter culture, she uses a swab of her vaginal secretions.Originally Posted by Breny
Actually, I think she first started it as an experiment at uni.
What's the hangover like off this?
Or do you stay drunk enough to not have one.
New batch on the go needs 6 months to ferment.
With a snake it's not yadong it's snake wine:
https://www.snake-wine.com
In defence, for everyone that makes a batch of Ya Dong there's a different way of creating the lovely elixir.
Some are truly nasty. Then there are those who really know what the fuck they're doing - old school traditional types who know what is and what isn't. Almost always tasty and smooth.
The key being: using real genuine home brew lau khow, not the chemically induced commercial crap that they pass off as such.
You're right there, Jeff. What doesn't help much is that she doesn't actually booze, so she's practically blind when it comes to making it.
I've had some decent stuff over the years but, when in the villages of Thailand, Cambodia and East Malaysia, you tend to find that taste isn't always the number 1 priority when alcohol is doing the rounds.
CJ has some spectacular flavored lau khao's, not really ya dong, but pretty damn tasty.
I think he said he gets 5 liters for 900B from the local brewery and then flavors it himself.
Lao Makaam, from a small local destillery, with the tax seal, is the latest addition to the SIL's business.
Same batch 29-10-2017, can confirm Gert now has a beard and needs size 15 shoes.
The wonder cure all for most everything.
Ya Done. Not just for breakfast anymore.
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