Halal Thai Food - UNIQUE SNAKEFRUIT and Cardamom Stems at Ban Nam Chiao (บ้านน้ำเชี่ยว)
Good morning I hope you're having an amazing day it's mark Wiens I'm in flat tile and this is day 6 of our eastern provinces, of Thailand food and culture, and travel, tour today. We. Are spending, the day at bun am chi ow and so I'm really looking forward to it I know the village to the community. Is very picturesque, and we're, gonna do some cooking we're gonna eat of course I'm. Gonna take you on a tour and walk you around the community, and we're gonna be cooking some halal, food and we're. Gonna, get some fish I'm not sure all that we're gonna cook but I'm gonna share it all with you in this video right now. Oh, Oh. Any. Money flower. This. Market is very small very very small there's only like one row of vendors. Right here and. There happens to be no fish today so maybe the fishing boats haven't arrived. We, ended up having to drive, back, into that town, to. Go to the market because there was no fish she. Was saying that for, some reason the the fish, vendors. Never came, so. It's. Just a 10 kilometer drive to get here we're at the market where we were yesterday but, this is the Central Market of that town we're. Gonna buy some ingredients here. Since. We're at the big market we've asked, auntie, to make a couple of specific, dishes well I'm not totally sure the dishes but a couple, dishes using calm which is the. Fruit just. Buying which is a in. English I mean there's two types there's the Sala salaka. And there's, the calm well, like. I've been his entire I'm, the one of their they're a little bit different one, is my calm is a little fatter but it's a sour fruit she's gonna make some dishes with that and I also want to try to search out, probably. What is my favorite, single. Ingredient, in, this region, of Thailand. We. Just found the ingredient, it's called go on and tie it is cardamom. Stems, it's, an amazing. Ingredient. -. Oh. No. Berlin Akuma, haha. We. Got all the ingredients I'm, very, excited, for the dishes that she's gonna make. We. Made it back to Bonham chiel this, is the community, were walking, to kunas, house, and, we're, I think we're coming up on the river right now - is we have made it to the picturesque, Bonham. Qiao it's. It's. Along the river there. Are big fishing, boats but the main. Icon. Of this community, is the bridge and what. An impressively, steep, bridges, that goes over the the water and it's so steep because of the boats of the boats can pass through. The. Railing, is a little low it's. Kind of high up here but, this is beautiful, oh this. Is gorgeous the big fishing boats, there. Is one. Of the the main mosques, of the village it's, such a gorgeous, little community, why, you wouldn't want these wooden, planks to break on you now though. This, is kind of the community, center, area right here and this is where we're gonna do the cooking they, also offer, ecotourism.
Activities. Here most of the houses in this community are, on stilts above the, water and, it's a fishing community there's, big fishing boats there's mangroves, they're, doing, all of the cooking in, here, and. We. Have just this sleepy. Fishermen, village. View. This. Is the gaol and it has a very, smooth, texture, but, yeah they look, like shoots the, shoots of the cardamom, or cardamom, stems, this, really. Is one of the kings, of the ingredients of, that and this entire eastern, region, of Thailand. She's. Gonna add the go on to two dishes one is that them so much is the soup and. Then she's also going to make a stir fry with gabon which is a village. Free-range, chicken, stir-fried, with curry paste and also go on. That. Snake fruit is also gonna go into the soup but another, dish that I am most looking forward to trying is she's, gonna make a fried fish with a number ik. Dipping. Chili, sauce using. A shrimp paste as well as calm. If. You massage the, fruit with her hands kind of squeezing, out all that juice and then she dropped it into the soup and immediately. As that hit that hot water you can you can smell, the house sour the steam is. The. Fish goes in and at this point again, like normal. Thai, cooking style. You do not want to stir it because, that, will make the fish, a bad smell and taste so, that's just gonna boil, oh man, the aroma, of that fruit though it, smells amazing. Okay. Next she's gonna fry the fish. She's. Also gonna make stir-fried noodles, with that crab that. Style. These. Noodles are known to be very sweet, ah so she added in quite a lot of palm sugar and she's like boiling that down into a syrup, for, the noodles. From. Below. A column a pot Dana. It's. Quite a complexity. Of ingredients that she added to the noodle she first started with the sugar the the palm sugar then, she added in, coconut. A lot of coconut milk and simmered, that down then. She added in some chili paste curry paste then she added in some tamarind. Sour tamarind so that's gonna be sweet and sour. And then, she's gonna add in the crab oh she added in all the noodles which is wound sandwich our mung bean noodles and then she's going to add in the crab. Seminar. Image maker. Viola, calm down here's your things get exciting oftentimes, across Thailand they'll use lime. Juice to make it sour but. She's making the virgin with calm that same fruit the snake fruit to. Add the sourness oh that that's, a combination I've never had before. And. Now, on to the final dish she's making, the stir-fried chicken with, that go on with. The cardamom stems, but she's also making, wholly from scratch the curry paste so she's. Pounding up some garlic she's pounding up some chillies she, tossed in some guy in, there which is finger, root kind. Of similar to ginger. Oh. Oh. It's. So good all. That shrimp face is so fragrant can. You press the shower news of the fruit. She, said we should begin with the stir-fried noodles because. That it will get kind of mushy and and dry, but, these noodles man she added so much coconut milk in it and then it just soaked, up into these noodles and yeah for sure they're gonna be quite sweet as well. I. Mean it, is sweet but it's so good oh it's, so rich and sticky, from that coconut milk. And. It has that balance of sour flavor from. The sour. Tamarind oh wow. That's, amazing this one is the suit this one is with fish with Rock'em as well it's a thumb some soup and only. I did in the girl one as well the. Tournament's. The cardamom stem so I'm gonna take some of the fish, off. With this actually let me just taste that Brock but, with some of the a little bit of everything in there oh. That's. So pure it's so nice and sour it, has that like ass acidic. Sourness. Coming from that. That snake fruit and then that one I love, it it's like it's, like lemongrass, see ginger III. All at the same time but. With a texture, that's similar to bamboo shoots. That's. Absolutely stunning the. Fresh fish it. Just like dissolves in your mouth and. Yeah I'm just blown away by that, next step for the fish and this is a pompano. I believe, that. She deep-fried and there's two different dipping, sauces that you can eat with it some, of the fish all that, flakes off beautifully.
Sauce. Is just spectacular. Again the shrimp paste is so fragrant it has such that that well-rounded, umami saltiness. And then that back down that fruit yes. Just blowing, me away today in all, of this food. Yeah. That's different from what I was expecting, it's, oil with. Chilies a little bit of fish sauce in there and tell, it and next up for the plate of Geico on this, is the stir-fried, free-range. Chicken, with, all of the the, cardamom, stems in here and then they're all, that curry paste she added in then some green. Peppercorns. This. Looks spectacular. Equally. As much as calm the, snake fruit is blowing, my taste buds that grow on those cardamom, stems and. You. Only find them in this. Region, of, Thailand and, they're, truly spectacular it's. Something you have to. An. Actual. Mix of this dish is called punch ah that. Mix of herbs and ingredients. So. I got some green peppercorns, in that but it's so good I'm. So good but that drawn that. That stands out and finally let me grab a little piece of bitter melon Robert, Miller and I'm going straight in for that numb pick a beet. When. It's raw the, bitter melon it's crunchy like a cucumber, Earvin, crunchy err but, with that sensational. Bitterness, and then, contrasted, with that salty, shrimp paste. I'm loving that oil sauce - we've come to the end of the meal that was delicious I'm, full but I gotta have one final bite of, those noodles. I. Mean, it's. Almost sweet like dessert, well, that's, why I wanted it to be my final bite, those. Are like dessert noodles but the richness of. That. Coconut milk with. The sourness and the. Texture of those noodles that's. What makes it so good. Oh I'm. In an ultimate, relaxed mood right now and this this community, is it's, so cool it's waterfront community, we're gonna walk around the community for just a little while now but they were saying that there was an event yesterday I was, like a it was kind of like a County, Fair and so it, just finished and so. A lot of the community. That normally would be selling little snacks or things are not doing, that today because they're resting from that event so I don't know if there will be much going on but we got, it just at least at least take a look at the bridge again and kind of walk through the community, slowly. There's. Not too much going on in the village but it's so relaxing, it's so peaceful, like this but, there is an, auntie who's slicing, up pineapple, pineapple. From her garden and it, you can actually smell the sweet. Juiciness, you. Can smell it while standing up and looking at it oh. That's. Extraordinary, pineapple. Oh oh. It's. Not mushy it's. So sweet, with. A hint of tartness it's not stringy, it's, silky, smooth that's. Like a perfect pineapple. Yeah. And. That is how pineapple, should gaze. Definitely. One of the highlights of visiting, Bynum chiel is that, arch bridge it's impressive I mean the arch shape. The. Wooden planks, that feel like they might break at any moment, beneath your feet, the the low railing, you, just gotta love that bridge it's it's the ricca deenis of it it's just oozing with character, we're, moving on out of the village and I didn't mention this to you at the beginning of the day but, we're actually on our way to got Chong today which is the island one of the main popular, islands, right, off the coast of that well it's in throt province, and.
That's. The plan for today we're going to cut Chang and you can actually drive there and you can take the ferry with your car actually, this entire hull, wall cooking, and, visiting. Button I'm Chia was just kind of an extra thing that I thought about and I was like we have to come here before we leave so. I'm, glad I worked out this was fantastic, I thoroughly enjoyed, it you, is if. You have some time in that, definitely. Come, hang out at Bonham gl. What a nation will be on the rise it was just about a 30-minute drive we have arrived to the got, Chung ferry, pier. I like up. Pump, up they. Charge you buy the car and then buy the person, our total bill was at 270. But, 280. Our total Bo is 280 and now, we're lining up it doesn't look too busy today I think we're gonna get either, get white right on or wait for the next ferry I. Can. Feel the sea breeze, this. Is gonna be my first time actually to ever visit got Chong and it's it's, it's one of the most popular islands in Thailand we're gonna do some relaxing, and some touring around and it's cool that we're gonna be able to have the car on the island. This. Is the main up here's level have, plenty. Of seats. That, was about a 30 minute ride. Welcome. To cup Chun. Oh. Check. Out our elephant, towels. Chang. It means elephant island. It's. Pretty cool Michael loves it. It. Was actually about a 30-minute, drive from the ferry to, get here but, got Chang has, really, whiny roads so you gotta wind around the mountain and you gotta make sharp turns but. It's great to be here and I'm gonna end the video for today right now we just plan to get, a little I just, kind of walk around today for the rest of the day but mainly, today was all about visiting, Bynum, Qiao and then tomorrow we'll go on a tour of got Chang we're gonna visit some of the famous sites and also. Eat some delicious food hopefully, but. That will be on the next video upcoming so thank, you very much for watching today's video please remember to give it a thumbs up if you enjoyed it and if you're not already subscribed, click subscribe now and also click the little bell icon so that you get from notified of the next video, goodbye. From got challeng thanks again for watching I'll see you on the next video.