Giant FRIED GARLIC SHRIMP!!! Best Food From The DEEP Sea!

Hello everyone, I hope you are having an amazing day. I'm Mark Wiens. I'm in Krabi, southern Thailand, and I love it here. It's very relaxed. The people is friendly. Food is delicious. In fact, this is where my wife Ying is originally from today. We are going to go to a restaurant called nangjok and the owner pijok is a good friend of ours. In fact, I went to school with my wife Ying, so every time we go back to Krabi, this is one of our favorite restaurants, they specialize in southern Thailand.

food

and especially ultra fresh sea

food

, there is one dish in particular,

fried

mackerel, that I dream about every time I come to Krabi, so today we hope to see the seafood delivery as it arrives, we will see some of the cuisine. and then we'll have a full seafood meal at Nong Joke and just hang out with my friend Pete Joke, but this is an amazing restaurant and I can't wait to share all the food with you in this video.

Oh, we just arrived. to the restaurant to nangjok and I love this area of ​​Krabi town because it is a local fishing community, there are shipyards, commercial shipyards, there are small-time fishermen and I just arrived at the restaurant, this is the time when some of the seafood. the restaurant, especially a huge sea blind that is mackerel, which is the fish I'm waiting for. Every time I come here, it's the first thing we order without even thinking about it. Seafood straight from the port, which is right here, from the fishing community. He arrives on a motorcycle with a sidecar, the coolers, these are the fresh catches from last night or this morning, oh man, it is so fresh that it brings out the mackerel, there is barracuda, there is pompano, others call it baikonun, which is a jackfruit leaf fish, everything is so fresh, the vibrancy, the colors, the bright shine, those gills, but the main ticket, the main fish that interests me the most is plan c, which is king mackerel at nang jok, they serve one of my favorite versions of

fried

king mackerel with they.

I just have the perfect recipe, which is my favorite dish to order here, so being able to see the fish before you eat it is amazing and also supports the community, so it's straight forward for the fisherman to come to the table without joking, plus , when you buy the fish, they trim everything for you, they take out some of the entrails, even for the mackerel, he cuts it into pieces of meat so he can then prepare it, so it's good, they also trim it for you right here, in front of you. buy it, they weigh it on the spot, it really is a whole fish market on wheels by motorcycle that just comes to you and in Krabi they can guarantee you ultra freshness, that is, ultra fresh fish, wait, wait, wait, let's see the

shrimp

, oh, and then us too.

I'm buying fresh tiger

shrimp

, they said they're from the

deep

blue sea, uh, and they're a little weird, they're not, they're not used every day because they're so

deep

. Hello, an amazing way to start an amazing life. seafood delivery just looking at that fresh fish makes me hungry um and then this is the front of the restaurant but just to quickly tell you that the restaurant is called nang jok uh nang it's like someone who is younger than you or a child and I think his grandmother or his parents started the restaurant um and named it after him when he was still very young okay let's go in we'll see some of the cooking and then oh I can't wait to eat especially that mackerel but yeah literally everything .

It's delicious here, we're just thinking about our order, our entire order, but there are so many things on the menu, southern Thai food and a wide variety of seafood to choose from, it's always amazing hanging out with Hijok every time we come to Krabi. I have to eat here in the

best

restaurant and now we are going to go back to the kitchen to start cooking wow and it is an honor to meet sonke's mother we are still in the kitchen I think she is 84 years old and still in the kitchen wow, okay . I'm going to start cooking, so the first dish he's making is Plansi Pod CPU, which is fried mackerel in soy sauce and I've tried it in many different restaurants.

This is my standard. This is the

best

of all the ones I have tried. I love it. I can't get enough, I dream about it and every time I come to Krabi I come to ngo to eat it, so she quickly soaked those pieces in salt water and put them in the hot oil, okay, okay, and there it is. It's finished, that's the fried mackerel and I think that's why it's so good. Is it that simple? Just ultra fresh fried fish, the simple sauce with a little oil, soy sauce, freshly simmered until glazed, just let it boil until almost glazed and then directly on top of the fish, it just sizzles, oh it smells amazing , but fresh fish is the key to tiger shrimp and she is simply deveining them, cutting off the whiskers and preparing them, which they are also going to fry. it has a flour mixture, I think it's just flour and salt, you just give them a little coating of flour and then right into the oil, all of that will crisp up and ensure that she cooks them perfectly so they don't overcook.

They are so juicy and I can already imagine that muscular texture. They're beautiful, like they're blooming like fully open flowers because she pulls them out at just the right moment and now she's literally cutting an entire board of

garlic

that must be like two. full heads of

garlic

that will then be quickly sautéed with the fried shrimp thanks to the color of those prawns that recipe is incredible that amount of garlic and the fresh tiger shrimp but they are so ready that they almost seem to have a red glaze and that is not because of the chili that's not because of the tomato sauce that's because of the mangon it's the head oil butter that came out of the prawns that came out of the shrimp while I was sautéing them giving them a whole glaze on their own head, butter, liver juices, man, that's just one dish, it smells so good and now we're going to the other side of the kitchen to make the gang, uh, sour curry, tired southern sour curry with turmeric and uh, fresh blue swimmer crabs. yeah, the joke was ordered for us with blue swimmer crabs, okay, it's great the way they gang up here, I mean, they have a huge pot prepared in the morning, which is like a master broth and from there they can serve. and it's made with fish, so it's a fish-based broth with all that curry paste and all that turmeric and then from there you can choose your choice of protein that goes in, so we use crab, for which she takes out a little bit of that curry and now just trimming that crab to include it, man she just did it so carefully, taking care to take care of that crab so that it's not overcooked so that it's perfectly cooked with the coconut sprouts and then in the bowl with the crab. heads on top for display that's beautiful that's oh that smells that's aromatic and next because today they have fresh cranes uh hoi that are blood cockles, but these are huge and they're from right here, right in the mangroves in front of the coast. here in uh, fresh, ultra fresh, ultra huge, and those are just going to boil quickly and then just open them up, they're huge, that orange flesh on the inside, yeah, we're running up the stairs to come eat and there's two dining areas main, although below. which you can see from the road and then the whole upstairs at the back which I think is really nice and quiet up here, there's a breeze so we chose to sit upstairs in the upstairs section, it's that popular It's nangjok.

He has expanded the restaurant. It's amazing to see how the restaurant has improved over the years as we come here because we know piechok and the dish we have to start with is the dish I've been talking about all this time. I dream of coming to Krabi just to eat, which is fried mackerel with soy sauce moving around in that sauce, just for simplicity's sake, I'm going to rehydrate a little bit to get those juices flowing, maybe shake it up a little bit in that. juice that juice that sauce is real it's so good okay here we go and you have to eat this with rice it's just that it's made for rice okay come on oh even that texture is perfect you can feel it's perfectly cooked oh wow oh yeah, keep going being the best of the best, it's just the simplicity of the recipe and of course the freshness of the ultra fresh fish that gives texture, the crunch on the edges and that salty umami of that fish when it's fresh when made simply how are you doing. it's the best and a little more of that soy sauce glaze so good it's so simple so perfect I love it it's just comforting the next dish is this which is a water bug chilli sauce with crushed fish with chillies you can see spices you can smell the aromatics that are there and then serve them with a wide variety of vegetables, from cucumbers, squash and long beans to a snack called salai, which is grape seaweed and also some herbs and leaves, okay, and take a cucumber first, take a little bit of that I like how it's dry just with all that crushed fish flavor it's condensed, oh yeah, and if you smell it, you can smell the

giant

water bug, it tastes like anise or licorice, the fish , all the chili it contains. the water bug just provides an essence and the garlic, I love it, wow, that's a next level fish sauce, yeah, it's really good and with some seaweed it's like the tastiest tuna salad you've ever had.

It was good, then I moved on to the hoi kreng the blood cockles these are probably the biggest blood cockles I have ever seen. I'm just getting that orange color coming out inside me. They are beautiful. I'm going to try to peel a shell off them and then maybe put seafood in it, yeah you need to eat this with seafood sauce, that garlic chili which is huge and that's exactly why they're called blood cockles, that juice that comes out is a colored Dark, cloudy red orange and seafood sauce. I love it in Noongjoe Cow, it's so thick with so much garlic, so many chilies, um and I'll just apply a huge blood cockle in one bite, the texture of which is so juicy that it's a little stretchy, you can taste the ultra freshness because it doesn't have No type of flavor, not even seafood, is so neutral in flavor that it is a texture dream and then, with that power of acidity with the garlic, the raga like the chilis in that seaweed sauce, they are so big and flavorful neutral, like sometimes blood glasses have a kind of cloudy taste, almost a muddy taste, these are so neutral, so clean tasting, that you can almost think it's a chicken, like a little stretchy, rubbery chicken, oh , that's delicious.

It's amazing and then I move on to the gangster, the curry crab and I love how it's displayed with the shells on top. You can lift this up to reveal the inside, remove the shell, there's the broth that's full of turmeric, that's full. of chillies uh and then we also have it with your map, which is coconut sprouts and you can see that even some of the crab has come out, so now there are also little strands of crab throughout the curry, all that balance, that full flavor, It is sweet. It's sour, it's spicy in Krabi, the flavor of ginsom tends to be a little bit sweeter compared to other parts of southern Thailand, but it's really a balance, it's a harmony, it's still very spicy and then it just has that sweetness to it. that acidity just blends in really well okay now let's get a crab leg here we go and these are fresh local blue swimmer crabs sea crabs the crab the sweetness and then the crab is a sponge that just soaked it all up that curry. and then you can follow that with more curry coconut sprouts, okay, another dish, I can't wait, let's move on to the shrimp and again, this is one of the most spectacular crescents I've ever seen on shrimp platters.

I love it. that display, they're all lined up, some of them are huge and I'm going to take this one right in the center here because it has the most good stuff at the top, but look at the size of this and the frosting it created, let's fight and fight . Take a little bit of this peel off and I think you can eat a little bit of that peel too because it's quite crunchy, it's fried with a little bit of flour so you can chew it I think, but I'll probably take most of it off. on that meat, if you take the head off, the juices will probably run and you'll see some red oil coming out of the red tamale, here we go, the meaty muscular texture of that is incredible and they said it's from very deep water. freshness, that texture and then again the balance of flavor, the garlic, the crunchy glaze, its own juices and just kind of layers of different savory flavors in there, I do a little dip for my next bite, a little bit more garlic in there and then I chase it with some garlic from the plate so incredibly good you'll lick your fingers and chase it with some of the goodness from the bottom of the plate, next is the yam salai and this is a salad so there's a dressing, there's peanut. cashews there's shrimp there's squid in that dressing and then with egg and what you do and you take this salad dressing chunky seafood salad dressing and you put it all right and then you can eat it with egg you can do it with shrimp just the seaweed alone I love seaweed it's so good the crunch and pop of that seaweed oh I love the dressing it's tangy you taste the lime juice the mix of sweetness the balance of sweetness a little bit spicy, a little nutty and then that amazing saltiness from sea water that comes from seaweed and seaweed is a superfood not only has a super taste, but also has nutrients and minerals, and I think the final dish we have today aresquid with eggs, small squid with eggs and it's kind of a sweet glaze so I don't think I prepared this exactly this way but these are beautiful little squids, you can tell they're full of eggs that could definitely pass as squid from just one bite, but I think we'll put them on the plate here. so we can open it up and see what's inside, see those eggs, it's almost like a little natural sausage, oh, and that gave it that texture, oh, there you go, oh yeah, now that you open it up, you can see the squid eggs , those are the squid eggs and They're almost transparent, it almost looks like a stuffed crust pizza, except the squid, okay, oh wow, that's a sweet glaze, but it just works and that texture, that texture contrast and the freshness of that squid, the exterior of the squid.

It almost has a crunchy texture like you bite into it and it breaks in your mouth and then the inside of those eggs oh I've never had squid eggs like that before, it's so creamy, soft, silky and a little sticky, that must be the way in which they cooked it and also that variety that type of squid that small squid they are plump and oh man just soft full of eggs it just tastes like a braising sauce a sweet sauce braised along with that onion the natural sweetness of it oh wow and not forgetting the roasted beans this is one of my favorite ways to eat meat beans freshly roasted with the shell in the pod um, you can take them out, you can eat them like vitamins, you can eat them with the nam prick, you can eat them, you can chase them and you can eat that fruity skin, like a sticky skin when you roast stinky beans like that, it even brings out the flavor even more and the flavor keeps coming as you keep chewing.

I love them and they go too. perfectly with the

giant

water bug chili oh I keep coming back for this, the fried mackerel for me, it doesn't get any better than this, that simplicity, that freshness, the way they prepare it here is the best and the flakiness, the texture, the firmness of that mackerel absolutely nothing cleanses the palate like cashew leaves that chalky just sour astringent sour that's what it is it's astringent plus chillies and garlic you can balance them in a single bite in a single blood cockle better I'm drooling a little A little, that's so good, the top of the top, the best it can be for blood glasses, the neutral freshness, fluffy, slightly elastic, the juices that come out when you chew and just that clean taste, yeah , those are the best blood cockles I've ever had well, so now we're in the lunch rush, oh man, they're busy, that's amazing, but this really is very local, it's a favorite local restaurant, especially family friendly, and you can see it because they have big tables, a big open terrace, windy, good open weather.

Air is a perfect southern Thai family restaurant in Khabib and again, the consistency, the freshness, that's what stands out to me. I love Piqué and his wife, they are so kind that his parents started the restaurant and named it after him, so he continues the legacy. and now he is the one in charge of the restaurant even though his parents started it when he was one year old, which is also amazing, this is a feast, so much food, so we will sit here for a while and eat slowly , we will finish this meal. So yeah, we'll be here for a while, but again, highly recommended when you come to Krabi and you can order anything on the menu, but don't miss the mackerel, so I'm going to end this video right here and I want to thank you so much for watching, remember to hit like this video if you enjoyed it leave a comment below.

I'd love to hear from you and if you're not already subscribed, click subscribe and also. click on the little bell icon and that way you will be notified immediately about the next video that I posted and again, thank you very much to pete joke and his wife for having us for inviting us here today for lunch and we will see you in the next video