You know we love to eat, so today we've signed up for a cooking course where we're going
to learn how to make some of our favorite Thai dishes.
Right now we're at the local market, so we're just going to be walking around picking out
some of the ingredients we'll need today for the class.
Let's have a look.
Judging from the amount of cooking videos we make you'd probably think that we're constantly
in the kitchen and that we always like to cook.
That couldn't be further from the truth.
Most of the time when we're on the road we eat out, so this is actually kind of an excuse
to get into the kitchen and cook and to actually try and make food because normally we don't
do that.
We have now arrived at the Thai Farm Cooking School.
We drove about seventeen kilometers outside of Chiang Mai and it is a completely different
world out here.
We're just surrounded by nature and an organic farm.
We're actually going to be picking a lot of vegetables from here.
We had a choice between doing the cooking course in the city or going out to the countryside
and I think we've made the right decision.
Now clean rice already.
Please come inside.
I would like you to pick by yourself the whole leaf basil.
I'm making my Yellow curry paste.
Pound, pound, pound!
Harder!
Faster!
Stronger!
So Sam is lagging a little behind right?
Come on.
Master Chef here - look at that.
Perfection.
No, I really am lagging behind, I better hustle up.
I'm making a yellow curry today.
This is mine.
This is what I created and Sam went for the green curry, so this is his.
And I'd like to point out I don't think he did a very good job.
Oh, that just fell in there.
What is this?
Whatever.
Total chunks.
You get an F!
Alright, oh!
It's boiling!
It is not supposed to boil.
We're making the Tom Yum soup.
Mine is going to have shrimp and I've got my coconut milk here, so I'm going to be adding
some ingredients - mushrooms, onions.
I'm ready to try fine creation.
This is my Tom Yum with shrimp.
Let's see.
I made mine really sweet.
I think maybe I put in to much sugar but it is kind of nice and creamy because I used
coconut as a base.
You need to add more salt or fish sauce then.
Mine does need more salt.
How is yours?
You look like a farmer drinking soup.
I'm keeping this hat I swear.
I'm quite happy with mine.
I put quite a bit of salt in it and I also put fish sauce.
I'm making my Yellow curry now.
I'm just stirring the coconut milk.
I put in the curry paste I made earlier.
There is also some pumpkin and potatoes and I accidentally added some leaves that I wasn't
supposed to but shhhh.....Cheater!
Not that we've chopped everything up we're going to be throwing this into the Wok and
making our stir fried rice.
I was wrong about this dish.
It is not a stir fried rice.
It is just a vegetable stir-fry.
It's really good.
I made one with chicken and string beans and mushrooms and here is my yellow curry with
potatoes and pumpkin.
Is it good?
Uh-huh.
At this point in the day I'm getting completely stuffed.
I actually wouldn't mind taking a siesta right now but we're going to be making two more
dishes.
I'm going to be making a Pad Thai and then a Mango Sticky Rice.
So I'm suffering from what my family calls bulbous plumptitude.
I'm making Pad Thai.
Your favorite.
Here is my Pad Thai which is probably one of the easier Thai dishes you can make.
We saved the very best for last.
Here we have our favorite Thai dessert - Mango Sticky Rice - and it has some deep fried Mung
Bean on top.
It is crispy.
This is going to be good.
Alright, let's check out that first bite.
It is nice and coconut-y and it is amazing.
So overall that was a really cool experience learning how to cook Thai food.
I made five different dishes.
I'm beyond full.
Like I feel like I'm ready to hibernate now.
So this was 1100 Baht.
It was like lunch and dinner and the thing I really liked about this particular school
was that it was out in the countryside where we were able to get outside of the city and
away from the pollution and whatnot and just have a really cool organic cooking experience.