all right welcome back to the channel guys today i am at bangla
mrt station you know this is one of my favorite areas
in the whole of bangkok and today we're checking out tonight car market for some unbelievable
year old curry rice let's go
but before we start today's video i just want to take a quick second to thank today's
sponsors mike ayon snh global and bruce wayne thank you so much for your continued generous
financial support i could not do this without you guys i love you and this one is for you
all right so he's making the famous sweaty cub
all right so this is clown featherback fish alright so this is the
traditional fish to use with thai fish cakes as i said this is and eight years
of cooking knowledge right there passed down from the generations and uh in the
fish cakes they're actually using dwarf which is wing bean so they're using wing bean and yeah
all right so they're also using obviously red curry paste now there's so many dishes
to choose from here we've got the famous fish cakes we've got more palo panang
pagai the same fish clown featherback fish masamam guy
okay and then we've got genkiyawan with the same clown featherback fish which
i'm struggling to pronounce entirely more so this is none more so this is pork skin
with red curry paste we've got some son-in-law eggs oh no more
oh
okay
all right so we've got the todd mambada traditional
fish cakes and i would never guess from looking at it that this was wing bean that's been fried in it
and they're just covered with a nam jim dipping sausage i'm expecting to be pretty sweet
wow the texture is so interesting they are so bouncy and that comes from p kung just
beating the fish mix over and over again he's just slapping it down picking it up slapping it down
picking it up slapping it down picking it up and that breaks down the protein strands in the fish
and that gives you the most springy bouncy texture to the fish cakes imaginable you can tell just by
the way that he was doing it like he's been doing this for years he told me he's been doing these
fish cakes since he was eight years old this shop as the name suggests used to be in tatian
which is where the reclining buddha is at wat po and his auntie is grandma all been passed
down from generation to generation this knowledge of thai food and it shows the actual nam jim is
actually not sweet it's a little bit sweet heavy on the garlic and very very sour i was expecting
it to be like well like a like a sweet chilli sauce that you get in a lot of places with dogma
i like the little crunch you're getting from the wing bean as well they are very very good i would
go as far as say they are 100 the best fish cakes i've had in my life right next up we've got the
puppet gang public gang with none more so it's fried pork skin with red curry paste
and then we've got some bite my quote some lime leaves
a little bit of uh cholap i think and some sliced up red chilies which i like
i'll get some of that onto the rice
get that chilli as well
well i wasn't expecting that they are super
super crispy
again at the back you get in the hit of the curry paste where they were so red i thought you'd get
it hit by it straight away first you get like the salty hit of the pork and where it's like
this crispy pork skin they almost remind me of like more tianghai
which are like crispy little pieces of pork you get in bags at markets
and then you get the the taste of the curry paste the lime leaves the lemongrass
fish sauce there's a bit of sweetness there then you get the spice at the back end
next up we've got the pad more so it's more sam chan so it's pork belly that's been fried off with
some shrimp paste and satou stink beans or bitter beans we've got some again
some red chilies for garnish and these are bird's eye chillies these are not
picky farther long red chillies or garnish so these are spicy
all right a big mouthful of that
it's strange because for someone that doesn't like fermented fish products like i don't like
for instance but i absolutely love guppy
it's funky it's ultra savory it's a little bit sweet
there's a ton of garlic in here then you've got those
but crunchy almost sulfurous
stink beans and there's a lot of stink means in this there's a lot of thought in here
usually people go a little bit a little bit easy on the sapphire
that's incredible again there's sweetness there there's sweetness to all three of these dishes
but it's not overpowering and i spoke uh about this before about how i don't mind the sweetness
as long as it's balanced and these are all super super balanced you can tell this is like real deal
proper generational cooking this is a cut above your average cow game shop all right next up we've
got the signature dish we've got the pad pin our guy so the same at clownfish handmade fish balls
stir-fried with an unbelievable amount of orange and green chilies we've got some sliced up red
chili loads and loads of garlic look all this seeds still in there some baihara par
thai basil some kaffir lime these loads of salt loads of fish sauce these look incredible and i
just love the fact that these little fish balls are like 108 years old worth of knowledge and i
just love the fact that these fish balls are like 108 years of pure knowledge here we go
these are hands down both dishes the best fish balls i've had anywhere and if you follow me
if you know me you know i'm not a big fan of fish woods i don't like the processed ones which is why
i don't really eat fishbowl noodle soup because it's hard to find people doing these tamping
by themselves these days but this is actually making you want to go back and get the
the green curry with the same fish balls again the common theme throughout these dishes is
they're very heavily seasoned very salty but also a little bit sweet
and very very spicy now this one is ridiculously spicy
suits me absolutely perfectly the sweetness from this particular dish is actually coming from the
bay holapar which is the thai sweet basil not to be confused as it is in england in one of
the major supermarkets with honey basil and i just love the way they've left all the seeds
in the stir fry just for like added heat i mean these fish balls are absolutely perfect
for people like my wife for instance who doesn't really like fish
or doesn't like fishy fish that's a direct quote
these are the most inoffensive fishboards i've ever eaten in my life
okay last but not least we've got the masamune everyone
every parang's favorite thai curry so we've got potatoes that thick indian spiced curry sauce
stewed peanuts
chicken thigh which of course is what i want to see
nice fat juicy plum
chicken thigh they get some of that i'm going to get a potato i'm going to get that onto my rice
carbon carb let's go that is insane
the spice the deep rich level of spice in this is absolutely ridiculous
heavy on the cinnamon nutmeg
star knees cardamom cumin
a little bit of sweetness again like the rest but more on the tart side there's a heavy hit of
tamarind super soft super juicy melt in your mouth chicken thigh this is unreal that's how
i would cook my muscle mom at home do away with the sugar i mean there's obviously sugar in it but
it's more like as i said it's hot and just heavily spiced and you've got the crunchy peanuts more
texture firm potatoes they've actually like a sponge and took on all the flavors of the curry
and that chicken breast is absolutely incredible wow
very very good so i often get comments saying can't you do some stuff closer to cigar but we
can't get all the way over to tom marie bangua just to eat some cow gang we live in bang
well i've just seen if you order from a company called pop pok mr kung just went out there and
delivered about 10 bags out there one of them is going to bang one of us going to chat chat one of
them is going to somewhere else in sukhumvit so you can get on order all this delicious food and
get it delivered anywhere in bangkok okay so i did want to show you a few more dishes in the market
because there's loads and loads of food here but it does come alive a little bit more at night
um plus i've eaten far too much food now so i can't really eat anything else what i'll do
for you guys though i will do a live stream in a couple of days i'll come back here maybe at night
time actually so don't do a lot of nighttime lives we'll have a couple of drinks get some eat sound
food and have a good look around but if you do want to get down here i will stick a link in the
description box below along with prices try to english translations if i can get hold of them
and all that good stuff thank you very much again guys for liking and sharing all these videos
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you