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The MOST INSANE Street Food in Thailand!
Most unbelievable Thai street food in Bangkok!
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Talad Rot Fai (ตลาดนัดรถไฟ), also known as the Train night market in Bangkok, or Talad Rot Fai in Thai, is one of the most popular night markets in Bangkok - this branch located at Ratchada. Here’s a map link:
By the way, this is Part 2 of this Night Market Thai street food tour. You can watch the gigantic tom yum challenge here:
The market is known for its unique Thai street food, some of the snacks and dishes which are invented there and you won’t find anywhere else in Bangkok.
Laeng Saeb (เล้งแซ่บ) at Diaw Maekhlong Restaurant (ร้านเตี๋ยวแม่กลอง) - Laeng saeb, a dish of pork bones and ridiculous amounts of green chilies is one of the most popular Thai street food inventions at Talad Rot Fai, and this is mainly what I came to eat. The restaurant is located at the back of the market, and they have a few different sizes you can choose from.
XXL Laeng Saeb (เล้งแซ่บ) - Price - 599 THB ($18.96) - We went straight for the XXL size, a massive platter of pork bones, soup, insane amounts of green chilies and the soup broth. Of all the Thai street food I’ve eaten, this is one of the most unbelievable and insanely giant street foods of Thailand I’ve ever seen or eaten. Although it’s way more than I ever care to eat again in one sitting, it’s actually a really good dish.
Crispy butter (เนยกรอบ) - 35 THB ($1.11)
Stir fried ice cream (ไอติมผัด) - 69 THB ($2.18)
Coconut shake (น้ำมะพร้าวปั่น) - 35 THB ($1.11)
And that completed this Thai street food night market tour of Talad Rot Fai. It’s well worth a visit, and you can of course, order smaller sizes of laeng saeb when you’re in Bangkok. Enjoy!
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Gobi Manchurian | Restaurant Style | गोबी मंचूरियन बनाने का आसान तरीका | Chef Sanjyot Keer
Full written recipe for Gobi Manchurian
Prep time: 15 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people
Ingredients:
Crispy Cauliflower
CAULIFLOWER | फूलगोभी 1 NO.
WATER | पानी AS REQUIRED (FOR RINSING)
SALT | नमक A LARGE PINCH
REFINED FLOUR | मैदा ½ CUP
CORN FLOUR | कॉर्न फ्लोर ½ CUP
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 1-2 TSP
WATER | पानी AS REQUIRED (ADDED GRADUALLY)
Method:
Cut the cauliflower into bite sized florets then transfer them into a large bowl & rinse them well with water & a large pinch of salt, let the florets rest in salt water for 3-4 minutes, this will help to get rid of any impurities.
Once rested, discard the salt water & rinse them with fresh water & discard the water again.
To make the batter for frying, add equal amounts of refined flour & corn flour in a bowl & season it with salt, black pepper powder & kashmiri red chilli powder, then gradually add water while whisking continuously to make a semi thin batter.
Further add the florets into the batter & mix well to coat them with the batter evenly.
Fry the coated florets in moderately hot oil (170 C) until light golden brown over medium flame then transfer them into a sieve & let them rest for a few minutes, meanwhile heat the oil slightly more.
Once rested, add the cauliflower back into the hot oil & fry them until they turn golden brown & crispy.
Your crispy cauliflower for gobi manchurian is ready.
Sauce
OIL | तेल 2 TBSP
ONION | प्याज़ 1/2 NO. (CHOPPED)
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 1-2 NOS. (CHOPPED)
CAPSICUM | शिमला मिर्च 1/2 NO. (CHOPPED)
SPRING ONION BULBS | हरे प्याज़ के बूते 2 TBSP (CHOPPED)
CORIANDER STEM | धनिए की डंठल 1/2 TBSP (CHOPPED)
SOY SAUCE | सोया सॉस 2 TSP
GREEN CHILLI PASTE | हरी मिर्च की पेस्ट OF 1-3 CHILLIES
KETCHUP | केचप 1 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TBSP
WHITE PEPPER POWDER | सफेद मिर्च का पाउडर A PINCH
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED
CORN FLOUR | कॉर्न फ्लोर 2 TBSP
WATER | पानी 4 TBSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
GARAM MASALA | गरम मसाला A PINCH (OPTIONAL)
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
Method:
Set a wok over high flame & let it get hot, then add oil, onion, ginger, garlic & green chillies, stir well & cook over high flame for 1-2 minutes.
Further add capsicum, spring onion bulbs, coriander stems, soy sauce, green chilli paste, ketchup, red chilli sauce, white pepper powder & salt, give it a stir & then add water as required to make the sauce.
Bring the sauce to a boil, then in a separate bowl add corn flour & water, mix well to make a slurry & then add it to the sauce gradually while stirring it continuously, this will thicken the sauce.
Further add the fried cauliflower along with fresh coriander, spring onion greens & garam masala, lower the flame & just coat the cauliflower with the sauce, you don’t have to cook much at this stage.
Then sprinkle some spring onion greens from the top.
Your gobi manchurian is ready.
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Grilled Fish Chili Paste Eat with vines and vegetable | Nam Prik Pla Yang | Thai Exotic Food
#UdommFood #ChiliPaste #ThaiExoticFood
The gastronomic culture of Thailand has a wide variety of chili paste menus. Grilled fish chili paste is another menu that is used in today's cooking show. Eat with a lot of vines and vegetables that can be picked up around the house.
Ingredient
1.Dried chili
2. Grilled fish
3. Shallots
4. Garlic
5. Fermented fish
6.Salt
7. Vegetables
8. Vine
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