Dim Sum Breakfast of Champions!! BEST THAI FOOD in Remote Thailand!

Then you probably know rattan as a material used to make furniture, but in Thailand they make a rare Curry Ying. My wife grew up in southern Thailand. Have you ever heard of ratan Sho Curry? No, never, never, I even asked my mom. My mom said. What are you talking about? Today we will show you how to eat it. Oh wow, that's tasty, but very quick. How do we get here to support local communities and highlight their unique

food

? Thailand's tourism authority has recently announced Thailand's hidden dishes, which include five rarely seen tie dishes that come from five less-visited provinces and asked me to travel around Thailand to eat them all over the past 10 days.

I traveled around Thailand to eat the hidden dishes of Thailand. from the mountains of changai to the t palm trees of pepu, but today we enter the jungle of southern

thai

land to cook and eat a dish that is so rare that few have heard of it. Hello everyone, I'm Mark wi and welcome to Trang in. south of Thailand and we are actually on our way to Patal province to eat the hidden dish, but the nearest airport is in Trang, so we take an early morning flight. We are on our way to Trang. We landed here in Trang.

We picked up a rental car and while we are here, actually this is a

breakfast

capital, as soon as you sit down they bring you a tray of Su tene to choose from so I thought we should stop for

breakfast

before heading to patalo Oh man, I really love Trang. If you have some time to spend in Trang, it's a fantastic city, it's a fantastic province in Thailand, the energy, the action, the colours, they have one of the

best

morning markets in all of Thailand, the people are friendly, the

food

is delicious and it is a beautiful place.

Sunny morning, we're in for an amazing day so we're going to have a royal style breakfast here in Trang Muang and literally as soon as you sit down they bring you a tray of dim suum to choose from. I love this. place, it's a classic, it's a legendary breakfast at the institution, so there are all kinds of unique creations and I'll start putting some on the table. I think we will choose the rice cake, a variety of kunam jeeps, these are like the little dumplings, show my dumplings. I like Haka bitter melon, which I think is shrimp inside.

You want the salapa, the rolls and then I think you have to try too. This is also super stylish, fried egg rolls that are. definitely unique and then the vegetables and I think I'll go with one of the Kum Jeeps first, these are the shumai Trang style which is quite tasty Porky. I like how the noodle wrapper is a little chewy and has a really nice texture and then the sauce is like a sweet chili sauce, it's sweet, not spicy at all, it just gives it that balance of flavor. Well, I'll try the broccoli next, a little broccoli dumpling with some minced pork, it's a very juicy broccoli and there's a very tender kind. of pork dumplings dissolved at the bottom is dim suum but it has its own unique character and along with the food I think what I probably like the most is the culture, I mean, people love to have breakfast in Trang, families come, employees and colleagues come. together they sit at a table enjoy some tea some coffee some chat for a while I mean it is one of the

best

way to spend the morning but along with diam this place is also very famous by its name called Trang muang and it is the roast. pork that you will find on the other side of thrang and if you ask anyone in Thailand what to eat in thrang, the first thing that will come to mind is the muang style roast pork, they roast the whole pig and marinate it in a variety of spices . like soy sauce star anise, it contains a lot of spices and is usually quite sweet, so this place is known for its muang and everything is sitting in the front, you can see everything like the meat pork from the inside, just shining and even. the way they cut it is unique, they score it so it has these little fingers coming out of the pork to let it soak in all that marinade, all that flavor and then they roast it so the skin gets extra crispy. she cut this into a fresh plate, she cut us a starter, you can just hear the crunch of that skin, so here we go, check this out now, when you get a piece, you'll see it has the meat on the bottom, so it has the belly section then it has fat variety of layers of fat and then the skin on top giving it all those crunchy all those different layers of texture and flavor oh wow oh that is extremely tasty it is sweet all allang muang is sweet this one might not be so sweet like some we've tried, although it's almost like pork, but at the same time you really taste the spices, especially through the star anise, it almost has a bit of a cumin flavor.

For me, you have the incredibly crispy one. Peel away the melt-in-your-mouth fat and then the meat and the smokiness, as well as all those caramelized sugars and ingredients totally absorbed by the pork, well, that's tasty, let's try another piece of the skin, yeah, it's so crunchy. I'm also putting a little bit of black pepper on that bite as well as star black pepper. Pair these varieties with soy sauce, sweet caramelized sugar, pork flavor and then with all the rich pork flavor, definitely wash it down with some hot Chinese tea, I got the K and it comes beautifully decorated.

There's a little bit of chili oil there's a little bit of garlic there's a little bit of ginger on top with an egg inside so you stir it all together oh that's good. I was debating whether I should try this or not. I really wanted to do it, but then I thought, oh man, we have so much food to eat today, but the owner is like that and by the way, I should mention that the family that owns here is very friendly, they are very welcoming. This is family run and they brought a plate of kinu so this.

It's another classic breakfast that you'll find, I mean all over southern Thailand, it's soft rice noodles that then have a coconut milk based curry with crab and this is, oh man, it's one of the best things to eat in Thailand. the morning at breakfast, oh. Wow, that's the taste of southern Thailand in your mouth instantly, the rice noodles just melt in your mouth, the thick creaminess of the coconut milk, the curry, the turmeric, the crab, there might be something in there too of fish. make it to thicken it and give it some body oh man and you have the natural sweetness of that coconut milk and then the cold heat in the back of your throat wow that's good oh man Ying this is actually the exact taste of your mother.

The relatives like it, oh, the same taste, so good, served with all the different vegetables that you can garnish and that you can accompany, okay, this makes our breakfast complete and let it taste and always one of my personal favorites it's Tre cashew leaves because they are immediately sour and then have this unique chalky thing that coats your mouth which is just one of the many reasons I love southern Thailand oh that went by so easily I couldn't put the spoon down , so good, oh yes, happiness, please, oh, oh, what a breakfast. sweating in the morning all that digestion all that pork delicious breakfast inang and now we're on our way to the main patalon event I think it'll take us about an hour to get where we're going because we're not actually going to be driving the whole time. on the way to Patal town uh we are driving to meet our friend Puu in the Patal jungle this is going to be an amazing experience ok here we go I think it should be about 1 hour drive actually a very quick plus. stop before we head to patalon long black my cafe fantastic really friendly owner highly recommended ok we are on our way to patalon we made it oh man patal is a lush green paradise the jungle here is pristine ok kick it we have arrived Good to be back with puu and pong.

I think it's been about 2 years since we came here and I want to say this place is a natural paradise. They were very kind to welcome us and we immediately go to harvest the ratan fish that they are. just across the river a little slippery okay we cross the river to ratan and it's enti it's called why and I'm so excited because I've been I spent a lot of time in southern Thailand I've spent time in Patal many many times , but at least not that I know of, maybe at a curry stall I have eaten this dish before and I have eaten ratan sprouts, but I can't.

I don't think I've ever tried this dish, so this is a real treat. I'm very excited and I'm especially always excited to walk through the jungle looking for ingredients like this to see where exactly your food source comes from. Oh, here it is just across the river and we have reached the first ratan. and you can see how SP oh she's going to cut it right away it's extremely pointy here is this is our first shot of the ratan and again it's so incredibly pointy like huge thorns oh I have a stick insect on top of me this is the real jungle uh but this is what that we are looking for, these are the ratan shs, the young CHS and when you remove the outer surface of the woody bark, that is what is edible, the ches on the inside, the juicy chots and I think the ratan is a type of palm tree, but it grows like a vine and I mean, again, it's very common to use it for furniture.

Most of us know rattan as a material used for furniture and for making wicker baskets and all kinds of materials, but not as an edible plant, as we are. seeing a unique and totally amazing ingredient way of using ratan in the jungle of southern Thailand, oh yes, it feels so good to cool off straight from the mountain, so actually, after harvesting the ingredients, we drove a little towards the mountains where puu has another piece of land. deeper into the jungle in the mountains of patalon look at all the ingredients look at the whole truck is full of green jungle stuff yes my favorite ingredient on Earth stinks of beans so from the car the road ends at the road of earth and now We need to walk in a beautiful, wow, impressive place, and this is where we are going to cook.

This is the freshest rambutan you will ever eat. Oh, it just blooms. It is so beautiful. Oh man, look at this one. It is perfect. Pure jungle rambutan. well wow the best rumon you've ever had so we're just getting started with the recipe for the Nam gang and this is one of the main ingredients along with the ratan chuts this is the C the krill paste. I'm going to try it quickly, this is something totally new. I learned C here, which I thought was shrimp paste or krill paste. It's actually fermented fish that is pounded with salt into this batter, so it's like fermented fish.

This is the main ingredient of the curry along with the ratan chuts and then she just introduced all the other ingredients that will be included in this dish: curry, a beautiful variety of turmeric, muit, lime leaves, roasted fish, sugar of palm, pumpkin, young galangal, oh, and this is going straight to the stickiness, oh, all the dough goes into Blob, okay, yes, and the list of ingredients keeps growing, she keeps adding more ingredients and these are the CHS of ratan we harvested this morning, oh, barbecue, barbecue, durian, yes, do you want to eat, oh, yes. please C cup, okay, oh, it's time for our first Duan, oh, wow, Roy Roy Roy Roy, oh, it's amazing, amazing, amazing, perfect butter Sweet and sour cream, a popsicle of cream in your mouth, this is it pure bliss oh talk about a kitchen snack right here so next step is to peel the yotw these are the CHS ratan so you have to peel that outer bark that very hard outer bark that is used to make furniture and that is what will go into the curry that the young people choose from inside the ratan and so again as puu was mentioning to us, uh, gang, the Mouse curry that we are eating, is rare to find these days, but he said earlier that he used to It used to be a very common dish, especially in villages when there were gatherings where people got together. a common celebration dish, but now again you won't find it in restaurants, you won't find it anywhere, you have to go to the right person to prepare it and you can know just the number of ingredients and even the dangerous ones. like how dangerous that ingredient is to harvest it, peel it and prepare it, the ratan closes, now it's ready, let's go back to the curry paste, she's going to prepare a pound of black pepper, a lot of black pepper, it's actually traditionally used in the recipes in southern Thailand come here, wow, that already smells crazy, yes, an incredible amount of black pepper.

Birds, chillies, and they said they keep it natural using the stems and some of the leaves as well and then garlic in turmeric, okay, yeah and like us. You continue to hit the paste CR uh pong just add garlic and lemongrass oh and also Gango goes to the water water and then lemongrass so the lime leaves mcot came in now the lemongrass comes in we need to take a moment to appreciate pong's hand the chilis I have done that before and my hand just burns on fire for like 2 days and she just does it with ease says she doesn't mind at all palm sugar palm sugar okay palm sugar one more M oh wow there's so much There's so much green there, in reality turns green andyellow due to turmeric.

I like them, wait. This is why you have to Thum. Is it hard or is it like that? So this dish has taken another unexpected turn, yotw or ratan. Chuts, they mash them to get the juice that she wants, she said she wants the water from the ratan chuts and I guess that's one of the secret flavoring ingredients in this dish, um, and then she's going to boil it and then, well, we. You'll have to wait and find out, but then something like chunky herbs will be strained out of the broth so it's clean, leaving all that flavor just infusing into the broth and like those ratan chuts uh they touch the oxygen, they oxidize immediately, they oxidize, yeah, they turn red.

Such a unique dish. The YW that goes into the curry is mashed and simmered, she said, for about 30 minutes to extract all the juices. The aroma is incredible. that amount of chillies, garlic, turmeric, oh what a dish, but in the meantime, they have been here, you have to come see this, they have been making a fruit monument here with all the local fruits that they have harvested. This is a community that is simply and I have the honor of writing The Sign, so this community is called Namok ecotourism community. It's truly an honor to be here to mark the beginning of this dedication to this community here. deep in the jungle of Patal and we are here with the entire community for this celebration for this dish, she wants a very clean broth so actually everything is sifted and all the herbs are taken out, they have already served their purpose by infusing that. broth and then we will be left with this ultra tasty infused broth really clean oh Gango yes oh more Gango come in yes pumpkin come in and the sweet potato is good eggplant yes a little fresh eggplant and this is the mackerel roasted mackerel Who gets a lot of MC Liels, you also have to add a splash of lemon juice, so another ingredient that will be combined is a type of young citrus leaves and they said this is the only wow that smells like this. orange oil coming out of there they said that this is the only recipe that uses these leaves mission completed the curry is ready the hidden Thai dish of patal gang which is the ratan curry but what process that dish this is something really incredibly complex in making use of all the ingredients, the abundance of ingredients from southern Thailand, I can't wait to try it and they want me, they said I should start right now, well, it's ready, although we are making more rice so that the whole community Let's sit down after this for this food for this joyful occasion and also to celebrate this community here in the forest.

The first thing I have to do is try that broth again. 20 different ingredients in this bro, see? yellowish color of turmeric you can smell the aroma of that fermented fish wow oh that is a powerful flavor oh oh wow powerful but so incredibly balanced spicy garlic and turmeric galangal you have that Umami of the fermented fish the intense salty taste you actually don't even know it really taste the sweetness, but you know the sweetness is there, just balancing all that salty flavor and all those fierce, powerful ingredients, it's an incredible amount of condensed flavor, oh, that's incredible, so we have fish, we have the eggplant.

I'm going to put some. of this in my rice, the pumpkin, oh that broth is just amazing, literally you can drink it and taste that broth, oh wow, oh man this might be one of my new favorite curries in southern Thailand, I mean , it's a little difficult to decipher. or distinguish what the rat shoots how they give it the flavor, but I think it's like this kind of juicy bitterness that just surrounds the flavor of this because they said if you kiss if you make this dish, I mean, even though there are 20 other ingredients. , if you make it without the ratan chuts, it tastes totally different and doesn't have the same balance of flavor, it's like an incredible harmony, the pumpkin melts in your mouth, the smoked fish, the roasted flavors, they all come together in that. breathe again and again, like this entire series that travels through Thailand in search of hidden dishes, all food is based on ingredients, but these dishes are TR Tru about the ingredient about the natural ingredient that contains them, it is an absolute must , it is mandatory to prepare these dishes and while maintaining them.

When you eat that broth you almost start to feel a little numb in your mouth. She put more whole pieces of Gango oh wow oh that's tasty oh man and Woody oh that's spicy too oh yeah oh man I love Gango what ingredient I really like It's hard to find such a rare southern Thai dish. I mean, again, I asked people from southern Thailand if they had ever heard of this dish and they hadn't even heard of it, which is a dish that you need. be preserved and I mean, and that's exactly what they intend to do here with our great friend pju and pong, who are preserving the Thai heritage, the natural environment and the culture of Thailand, yes, they are amazing people from here.

We will all reunite with the community that joined us. I think the village chief also joined us, so we are going to enjoy our food together, eat more fruits, and spend time together eating one of the best hidden cakes. The dishes are good, so now we're all sitting together, oh man, and I almost forgot. I almost forgot about it in the first round when they roasted the SAT. Chili beans, one of my favorite ingredients, you can take them out because they have been roasted and cooked. it doesn't cook them completely, but it gives them one of the best single ingredients on Earth, very good, and then we also have some dried fish here to add a little extra protein, oh, very good, and this stinky bean.

It's ripe, you can see the sweetness, it's orange and sweet, so sticky, oh wow, that's like roasted stinky jam. I've eaten the ripe stink beans, um, raw, but never cooked like that, that makes them sticky and the sugars come out, it's like a mango. with stinky beans, oh that's so good, and in southern Thailand you always have to have some raw vegetables to garnish and cleanse the palate, oh man, oh what spectacular food, a learning experience, the complexity, the kindness, the culture of southern Thailand, look how clear. clean the water is man it's just a natural paradise just wild stink beans LSAT wild durian growing everywhere the water is so pristine and they said this is a natural deer paradise there are a lot of deer in this area they are working to preserve, you just walk through this area and there's only durian because it's durian season, they just fall to the ground and this is the best kind of durian when they naturally fall to the ground, when they're perfectly ripe, that's the best flavor. here's another one that just fell out of the ground like wild land in the backyard, yeah it's huge for just falling to the ground.

I saw these fruits on the tree, which is a really red fruit, it's called Mafi, it's a weird fruit, except they have it on this one. region and they said, well let's go look for him, he's right at the top of the tree, he's climbing the tree right now and he's just barefoot climbing the tree, how is he holding on to Mafi? He really is a Tarzan, he's just climbing this tree the way he likes. I ran down the tree towards the water, there it is cabb a more, it is very similar to a lat o a o l Kong, but it is called mafai oh, that is delicious, oh, it is wild, milky and more sour than sweet, oh, that is delicious, incredible, absolutely a fruit.

Paradise, what. amazing fruit oh yeah so this is our tree house and again I want to say as we have seen today it is nature oriented everything is built to surround nature so we have a tree house cabin where we will spend the night. With a river view you will always hear the water flowing from wherever you are, the peace, the nature and that's what I mean, one of the features of this place, oh man it is such a cool place and there are a variety of tree houses. Down the river one of the interesting things is that when you are right on the flowing water there are fewer mosquitoes or maybe not even mosquitoes, as soon as you enter the jungle they will eat you, but along the river there are no mosquitoes and This is our Room, the basic mattresses are on the floor, but they are all made of wood and over the river, and I think that's what makes it so special.

We also have a bathroom in our cabin, although also basic water that is dumped in the corner, yes. this place is an eco jungle camp so it is nature friendly and nature oriented but from here we are going to take a shower, go to bed early, have some rest and tomorrow we will head to Patal city. We had a nice relaxing morning and from here it's about a 40- minute drive to eat more so we drove to the town of Patal, it's such a quiet town, so calm, so cool and also the Cs Limestone Rock mountain formations They are such an iconic and beautiful part of Patalon, and there is a restaurant here that I can't miss when I go. come to patalon we came here a couple of years ago and made a video and check this out they've done a little renovation look who's good it's fresh sliced ​​bargain and one of the reasons the food is so good here is that they make all their own curry paste until all the curry paste they control the ingredients themselves so they know all the flavors that go into their dishes, but they make it all and the recipe is very simple and unique here fresh water PS: you put them in That's just water and almost instantly when it starts to boil you can see the juices from the butter, the oils, all the water turns red because of the juices from the butter coming out into the water and that's what gives it flavor. powers that shrimp gives her oh man my mouth is watering for that catfish with curry paste the final step is that she cuts a little fresh uh it's called V or in English it's tree basil or clove basil it's very aromatic she throw that in The top just wait for it to wilt, turn off the heat and it's ready for th yum and I totally remember the process.

I mean, she keeps an eye on it to make sure she doesn't overcook it, but she boils it down to all that butter. juices it's called M inti everything comes out to the broth then remove the shrimp so they don't overcook and then finish the broth by adding lemon juice and a little salt and fish sauce to the broth and then in the meantime she chops some onions and some chilis fresh, I would call them garden chiles, you chop them, put them on top of the shrimp and then after balancing the broth, you pour it over the entire mixture keeping the freshwater PRS cool. overcooked and just preserving their natural beauty and oh man it's a beautiful dish and now she's going to start with the southern gsom style yellow sour curry Tha again something you have to eat when you get to patalon the food is ready oh , I can not wait. to start eating especially the Gango and the shrimp oh man oh yeah I think this might be exactly what we ordered last time let's start with that gome oh just with that broth uh there are mixed vegetables here eggplant sprouts and coconut oh yeah oh man that one It's the taste of southern Thailand and Patalon has some of the best turmeric in southern Thailand, so vibrant, so spicy, the turmeric, the chillies and then you add a lot of lemon juice to make it sour, oh man that's a broth of wonders, okay and then of course their signature T yam, literally, which is such a dark yellow and so orange that it almost looks like a duck yolk and then I love how they add chiles, how they add chopped onions here to the broth and again sour with lemon juice, oh oh. wow mhm same flavor those shrimp that feed it the head butter juices Tomy the richness of the crunch of the fresh onions the freshness of the fresh chilis oh it's so good I'm going to look at how big it is and the real the shell has come off removed, so the entire body underneath is revealed, oh look, look at all the oil coming out, did you see that like a waterfall it was like an erupting lava cake?

Oh, mhm, put that under the rice you can mix it with. the prawns literally melt in your mouth and then we also have some stinky beans on the table one of my favorite ingredients on earth oh yeah never get old I can eat them every day they are healthy they are full of nutrition and then that kind of bitter juiciness coming out of them, okay, and then we have the padet, this is the curry paste sautéed with a type of catfish as well, and the fragrance of the Berry, the basil from the tree and I think everything here is sweet water, fresh water, seafood, oh and I almost forgot the Gango, oh the Gango is amazing, the freshness of that clove flavored basil, the fish, the curry paste has a toasty smoky flavor and a little sweet and spicy. amazing home cooked southern Thai family food, ok but I'll go back to the gang, some of that fish melts in your mouth, it's buttery, oily and greasy, and then again that curry, amazing the flavour, the thickness, oh , the shrimp paste which also gives it some depth. of flavor and that salty taste it adds, but only that turmeric broth is only for men, I can't get enough of it to this day and I mean, my mother-in-law Ying's mom cooks this for me at least two or three times per week. but I can't get enough of it, I can eat it every day and I'll never get tired of it, oh man my shirt is soaked.

This is one of thosemeals where you end up hot and sweaty, a hot, sweaty mess that is sweet and juicy. Wow, I love mango, it looks like it's about to rain this afternoon, but that brings us to the end of this patalón segment. It has been amazing to learn about the hidden dish and the ingredients behind it and also the amazing people behind those dishes. This actually concludes the whole series, so we've traveled Thailand's five hidden dishes all over the country, from Changai to Ken, Petri, Trat and Kang, and finally here in southern Thailand in Patalon, what a trip Amazing and I think the uniqueness of these dishes.

What really catches my attention is that everything focused on this ingredient that is absolutely essential to prepare this dish. I've definitely learned a lot and it's been a joy to the taste buds, oh wow, oh it's amazing and also meeting amazing people, people I met for the first time, as well as reconnecting with friends, and this whole series shows how diverse the Thailand people, food and uniqueness. of ingredients and this is something I have known and thought about during my almost 15 years living in Thailand and even after exploring much of this country, there is still so much more to learn and explore, oh yes, it's really about to rain , so I want to end by saying a huge thank you to the tourism authority of Thailand for sending me on this mission on this trip across Thailand to eat five of Thailand's hidden dishes and if you haven't seen this entire series yet, you will definitely come back, there are five videos make sure you watch this whole series they all go together and I mean we really went from the north to the south of Thailand in search of these unique and rare Thai dishes that you really can't find outside of them. provinces uh, so that'll be it.

I also want to thank you very much for watching this video. Remember to like it if you enjoyed it. Leave a comment below. I would love to hear from you. You are not subscribed yet, be sure to subscribe now for many more food and travel videos. Goodbye Patal, this is where our journey ends and we will see you in the next video.