>>>
>>> A
>>> A CAPITOL HILL MOM AND SON DUO ARE TAKING THEIR FAMILIES
THAI RECIPES AND FLAVORS TO
THE MASSES.
THE MASSES. WE HAVE MAX HERE.
SO YOUR DAD IS ALSO INVOLVED?
>> YES.
>> YES.
>> YES. >> YOU WERE PROBABLY A MOMENTS
AND COOKING TEAM.
TELL US WHAT THAI FUSION IS ALL
ABOUT ?
ABOUT ?
ABOUT ? >> IT STARTED WITH MY MOM AND I
OPENING UP A THAI RESTAURANT
DOWNTOWN.
DOWNTOWN.
DOWNTOWN. WE REALIZED THAT THERE WERE NOT
ANY REAL AUTHENTIC THAI
PRODUCTS AVAILABLE FOR THE
MARKET.
MARKET.
MARKET. WE SLOWLY CREATED THE SAUCES.
>> IT IS SO GREAT BECAUSE
EVERYBODY LIKES IT.
THE SAUCES ARE AWESOME.
SO WHAT ARE WE MAKING TODAY?
>> TODAY WE ARE MAKING A
COCONUT SOUP.
COCONUT SOUP. WE ARE ACTUALLY USING CURRY AND
WE ARE ADDING PONDS.
IT IS VERY SIMPLE.
IT IS ONE JAR OF CURRY AND WE
ARE ADDING IT CHICKEN BROTH AND
A WHOLE CARTON
>> YOU ALREADY HAVE SOME BROTH
IN?
IN?
IN? >>
IN? >> CORRECT.
>> CORRECT. JUST TO KEEP IT A LITTLE BIT
ONE.
ONE.
ONE. THEN
ONE. THEN WE WILL TURN IT UP TO
MEDIUM-HIGH HEAT AND WE WILL
SLOWLY BUT THAT COME AWAY.
>> IT IS A PRETTY EASY RECIPE.
>> EVERYBODY LIKES THAI SOUP
WITH COCONUT.
WITH COCONUT. >> ESPECIALLY THIS TIME OF YEAR.
>> IT CAN BE IN THE FRIDGE.
YOU CAN HAVE IT LATER.
>> WHAT HAPPENS NEXT.
>> WE CAN START ADDING SOME
HERBS TO IT.
THERE IS THE LEMONGRASS AND IT
JUST WEEPS RIGHT IN.
THERE IS THE GARLIC AND WE ARE
GOING TO BRING THIS TO A BOIL.
SO THESE ARE OPTIONAL.
THESE ARE JUST THE MORE HERBS
THE BETTER.
THE BETTER. I AM IN FAVOR OF THE GARLIC.
>> YOU JUST PUT THEM IN FULL
CLOSE.
CLOSE.
CLOSE. >>
CLOSE. >> JUST A LITTLE EXTRA FLAVOR
THERE.
THERE.
THERE. OF
THERE. OF COURSE, MY MOM PUT SO MUCH
FLAVOR AND THE PRODUCT ITSELF
IT REALLY DOES NOT NEED
ANYMORE.
ANYMORE.
ANYMORE. >> IT IS YOUR MOTHER AND A
BOTTLE.
BOTTLE.
BOTTLE. >> THAT'S RIGHT.
>> WHAT ELSE COUSIN?
>> AS THIS GETS BOILING WE WILL
ADD THESE BEAUTIFUL PONDS THAT
WE GOT.
WE GOT.
WE GOT. >> WILL THOSE PINK UP COOKED
THIS WAY SO WE KIND OF KNOW
WHEN THEY ARE DONE?
>> THEY WELL.
IT'S ABOUT FOUR MINUTES ON
THESE AND AS SOON AS IT GETS
BOILING HERE THEY WILL COOK UP.
AS SOON AS IT TURNS PINK IT IS
READY TO PLAY.
>> SO YOU CAN DO THIS IN A
HURRY.
HURRY.
HURRY. >>
HURRY. >> USUALLY ABOUT FIVE MINUTES
IS HOW LONG IT TAKES.
>> WHAT ARE SOME OF THE OTHER
PLAYERS FLAVORS?
PLAYERS FLAVORS? >> THERE IS MANGO GINGER
BARBECUE.
BARBECUE.
BARBECUE. THE NUMBER ONE SELLING PRODUCT
IS A PEANUT SAUCE SO THAT IS
REALLY VERSATILE TO USE.
WE ALSO HAVE A REAL AUTHENTIC
SAURASHTRA.
SAURASHTRA. >> IS IT SUPERHOT?
>> A LITTLE BIT.
>> A LITTLE GOES A LONG WAY.
>> IT HAS A GOOD BALANCE.
WE ARE ACTUALLY ADDING JUST A
KNOCK DOWN A LITTLE BIT OF THE
SPICE TO ADD A LITTLE BIT A
COCONUT MILK.
COCONUT MILK. >> WE CAN PROBABLY UP OR DOWN
THAT.
THAT.
THAT. >>
THAT. >> THE SELLER AND THE SWEET
WILL ACTUALLY BALANCE IT OUT.
>> WOULD YOU DO THIS WITH RACE?
WHAT WOULD YOU DO?
>> YOU CAN ADD RICE NOODLES TO
IT TO MAKE IT A MORE HEARTY
DISH FOR WINTER SOUPS BUT TODAY
WE ARE JUST SERVING IT LIKE
THIS.
THIS.
THIS. >>
THIS. >> WHAT IS THIS DISH?
>> THAT IS STEAMED MUSSELS WITH
CURRY.
CURRY.
CURRY. THAT IS EVEN MORE SIMPLE TO MAKE
. YOU JUST ADD IN THE MUSCLES
WITH THE CREAM CURRY.
YOU PUT THE LID ON AND JUST
CHECK UNTIL THEY ARE OPEN.
>> THAT LOOKS BEAUTIFUL.
>> GIVE ME A LITTLE CLUE ABOUT
SOME OF THE OTHER HERBS THAT
YOU HAVE HERE.
>> THESE ARE THE MOST COMMON
PURPOSE THAT WE HAVE. THE GREEN
AND THE RED SEEM TO BE A LITTLE
BIT MORE SPICY THAN THE RED.
: THE IS A TIE GINGER IT IS
PART OF THE GINGER FAMILY BUT
IT HAS A VERY UNIQUE TASTE TO
IT.
IT.
IT. LEMONGRASS IS A STAPLE IN THAI
COOKING FOR SURE.
>> YOU NEED THE CITRUS AND THE
SOUR.
SOUR.
SOUR. IT
SOUR. IT IS A BIG PART OF THAI
COOKING.
COOKING.
COOKING. IT'S USUALLY WITH TAMARIND
JUICE BUT TODAY WE HAVE LIME
JUICE.
JUICE.
JUICE. THE HEAT AND THE SWEET AND
SALTY FROM THE FISH SAUCE AND
THE SOUR COMPONENT.
>> AND MUSHROOMS?
>> THANK YOU FOR REMINDING ME.
>> I AM NOT AS GOOD AN
ASSISTANT AS I PROMISED I WOULD
BE.
BE.
BE. >>
BE. >> IT
BE. >> IT IS EITHER SALT OR FISH
SAUCE.
SAUCE.
SAUCE. YOU CAN KIND OF BALANCE AND
JUDGE HOW YOU WANT IT.
YOU JUST KIND OF ADJUST.
>> NOW THE SAUCES THAT YOUR MOM
PUT TOGETHER OTHERS LIKE FAMILY
RECIPES AND A DOWN?
THERE'S A LOT OF TRADITION IN
THOSE.
THOSE.
THOSE. IF
THOSE. IF YOU LEARNED IT FROM GRANDMA
IT HAS TO BE RIGHT.
THERE YOU ARE WITH YOUR MOM.
>> SO MY MOM AND DAD MET IN
BANGKOK WHEN MY DAD WAS
STATIONED IN THE WAR.
I WAS BORN THERE AND WE MOVED
HERE WHERE MY DAD IS ACTUALLY
FROM.
FROM.
FROM. WE
FROM. WE WERE RAISED ON CAPITOL HILL
SINCE THE 70s AND MY DAD HAS
BEEN THERE SINCE THE 50s.
WE HAVE BEEN A PART OF THE
COMMUNITY FOR A LONG TIME AND
WE ARE VERY FORTUNATE TO HAVE
GROWN UP HERE IN SEATTLE TO SEE
HOW THINGS HAVE GROWN.
>> I AM PRETTY SURE I WILL LIKE
YOUR MOM'S COOKING.
WHERE DO WE FIND THOSE?
>> YOU CAN FIND THEM EVERYWHERE
AROUND HERE.
AROUND HERE. ALL OF THE MAJOR RETAILERS. WE
ARE LOCATED HERE IN THE PACIFIC
NORTHWEST AND WE JUST GOT A BIG
LUNCH TO THE EAST COAST.
OUR FIRST PRESENCE ON THE EAST
COAST WITH THE FRESH MARKET.
>> AND THE PONDS PICKED UP JUST
LIKE YOU SAID THEY WOULD.
>> SO WE'RE JUST GOING TO PLAY
THESE.
THESE.
THESE. >>
THESE. >> AND GO FROM THERE.
>> I WILL BE TASTING IT ON THE