Thai Market city of Krua Nong (PART-02)
Story: Travel by Mark Wiens
People are so incredibly friendly, the freshness of the ingredients, the freshness of the seafood and then, of course, you've got all the different green vegetables and everything you could possibly need for Southern Thai food. That is my favourite (speaking foreign language) (speaking foreign language) My two favourites. (laughing) She has just an entire like a rack. It's a like a hanger rack of stink beans, one of my favourite ingredients in the entire world as well as (speaking foreign language) which is Jenko but then over here. (speaking foreign language) Oh yes, here we go, Jenko. Is abundant in these parts of (speaking foreign language) Jenko and stink beans are essential in these parts. Oh, there's a whole pile over there. (speaking foreign language) (speaking foreign language) (paper shuffling) (speaking foreign language)(laughing) (speaking foreign language) (speaking foreign language) (speaking foreign language) Ah, okay. (speaking foreign language) Probably the most popular of all vegetables in southern Thailand is (speaking foreign language) which in English is Malinjo leaves, which is often signified with egg. You'll see it all over the market here. It is one of the greatest vegetables you can ever eat too. One of the greatest leaves, it has such a good flavour. (upbeat music) And look at her stall. She has literally an entire supermarket worth of vegetables and herbs. There must be like 100, the variety, the freshness, the colours, the bounty, what a beautiful stall. Back at the fish stall now and what I love about P'aey is that he wasn't just friendly to us like walking around the market, he's friendly to everybody. Everybody knows him. He goes to vendors that he comes to every single day. People know him by name. He says hello to everybody.
He really is an amazingly friendly guy. He's such a cool guy and that you can just sense his warm and friendly personality, just walking around the market with him. (upbeat music) And now he's slicing up the king mackerel, but just the one swift blow with that knife sliced in half. So beautiful fish, and that's getting cut into steak filets. Steak, steaks. (speaking foreign language)(chopping board banging) We are wrapping up at the market and just to emphasize and just to guarantee, when you go to Khrua Nong in Takua Pa in Panga, yeah, you gotta come.
You are guaranteed to eat the best, the freshest seafood and fish that P'aey hand chooses handpicks himself every morning at the market. And no excuses, just fresh, the best seafood. (upbeat music) Before we go back to the restaurant, it's still very early, so we're just stopping for a quick bite to eat a little bit of (speaking foreign language) at the local (speaking foreign language) here. Kind of (speaking foreign language) and also (speaking foreign language) which are the steamed buns. ( customers speaking foreign language) So we're just getting a little bit of snack here just a little bit to eat because I'm mainly saving my stomach, saving all of my space for later when he cooks the fish when he cooks all of this southern Thai food. (upbeat music) (speaking foreign language) Oh yeah, that's good. That's like garlicky mini-board game. (upbeat music) It is awesome.
All the mushroom flavour. (upbeat music) That was a tasty breakfast but just a little bit of food, just to get the digestive juices flowing. From here we have a couple hours break, we might just drive around and rest for a little while but then we'll be going back to meet up with P'aey at his restaurant Khrua Nong where he's gonna cook up the seafood, where he's gonna cook us just a life-changing Southern Thai meal and he's such an amazing cook and that's what stood out to me from the beginning. (upbeat music) (motorcycle engine revving) (upbeat music) A few hours later, we are back at P'aey restaurant which is called Khrua Nong. Right in the... pretty close to the centre of Takua Pa and his restaurant also received a Mitchell and Guide Bib Gourmand awards. So huge congrats to P'aey and again like we were just driving past a few nights ago, we stopped in here because it looked great, and it was incredible food. So we are here now. We got the fish, we got all the ingredients P'aey is about. We're about to see his amazing chef cooking skills, Southern Thai food coming up. (upbeat music) (food sizzling) (metal clinging) (food sizzling)(metal clinging)Oh man, the aromas. Oh man, it feels so good. And he's just getting started on some other orders that some people have already ordered. Especially some takeaway orders. (speaking foreign language) (laughing) That is awesome. (metal clanging) His skill on the work, his expertise in cooking, P'aey has been cooking since he was a child and you can tell just the way he just flieson a lot effortlessly. He makes it look easy, even though it's so hard controlling the fire, controlling the ingredients like he doesn't even think about it. He just knows what to add. The seasoning, the different ingredients, he just throws it in.
Works the ingredients in the work. He's so skilled, so much experience and yeah, he said he's beencooking since he was a child with his parents who both own restaurants, other restaurants but he started this restaurant. (speaking foreign language) And so we're just getting our order in and he's about to startcooking our dishes. (upbeat music) (food sizzling) (metal clanging) He's making (speakingforeign language) now. This is the orange, the sour curry of Southern Thailand. He added in a whole hugescoop of curry paste which was a lot of turmeric, that's why it's soorange, so yellow in color and then making itwith(speaking foreign language) which are coconut shoots and he's going to put in the fish. (speaking foreign language)(metal clanging) P'aey is now makingour(speaking foreign language) which is shrimp. I just had another sneeze but he the sprayed down some curry paste, yet he adds in a stinkings, green pepper, some chilies in there and then tosses in the shrimp and just kind of like frying that around on a low heat is like stirring that curry paste. (speaking foreign language) - Yap. (food sizzling)(metal clinging) (speaking foreign language) (speaking foreign language) The flavor, the spice, the turmeric, it is just so fragrant, unbelievable flavor. (speaking foreign language)(food sizzling) A little bit sweet beans go in there. (upbeat music)(metal clanging) And this one is the (speakingforeign language) for us, again the (speaking foreignlanguage) curry paste which is just full of turmeric, blooming orange with turmeric and chilies and then he puts in a little bit of sugar, a little bit of salt, a little bit of other seasoning and lime juice. That goes into the pot to boil and then we're getting it with the (speaking foreign language). That one fish that we bought this morning, that huge Flatfish. (upbeat music) Next dish that he just made is the (speaking foreign language) which is the king mackerel, which is sliced into the steaks, was deep fried over on theother side of the kitchen and then he just made the sauce with soy sauce like a soy sauce reduction that he sizzled down with Brock and a little bit of sugar, caramelized it . That goes over the fish, over the fried fish and then a little bit ofcrunchy toasted garlic and shallots go on top of the meat.
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