[Blues Rock playing]
[Chef McDang] We're in Nonthaburi Market, which is right outside Bangkok. Let's go!
[Chef McDang] Thai shallots are much smaller than your shallots! [Chef Einav Gefen] They're tiny.
[Chef McDang] But it's twice as strong.
These are thousand-year-old eggs.
This is definitely an acquired taste.
[Chef Einav Gefen] Betel nut. [Chef McDang] Leaves.
[Chef McDang] Mint lemon basil.
[Chef Einav Gefen] Ahhhh.
[Chef McDang] Raw tamarind. It's still sour.
[Chef Einav Gefen] Oh! Wow! [Chef McDang] I know!!
[Chef McDang] Oh God.
This is the Thai mackerel, so it's fried and you eat it with chili dip and rice.
This is sticky rice.
Sweet.
[rock music playing]
We had a long afternoon walking in the market.
And we bought all this stuff.
Thai food is a mixture of flavor, taste, and how to balance everything out.
When you order the food, it's family style....
So, everything comes all at once, except for dessert.
First of all, the spoon goes into your mouth.
Not the fork.
You know why? Because everything is already cut up and everything has sauces....
....And you have to work it into the noodles or in to the rice.
So, that it doesn't drip over your fork.
This is the long bean that we we bought. Okay? So, you puts a little bit of this on there....
And then you take a spoon and a fork and work it into your.... Right. A little bit.... Now.....
[Chef McDang] Yep? Mmmmm? [Chef Einav Gefen] Hmmm mmm.
[Chef McDang] And you mix it in your mouth.
Take a little bit of this in here, for you, okay?
Then I'm going to take some catfish. Put it in here for you.
And this is sweet and salty and crunchy.
Put it on there.
And you eat it with rice.
[Chef Einav Gefen] Hmm.
[Chef McDang] Bitter..... Sweet.....
[Chef Einav Gefen] Flowery. [Chef McDang] Flowery. It's.... it's..... like....
[Chef Einav Gefen] Spicy.
[Chef McDang] Yeah.
[Chef Einav Gefen] Wow.
[Chef McDang] And the sweeteners cuts the spiciness.
This is a fried sun-dried fish.
You remember the mango? The the sour mango that we bought?
[Chef Einav Gefen] Yes. They were smaller ones. [Chef McDang] Yeah, there was smaller ones.
[Chef McDang] They shred them and they make a salsa out of it.
Just eat it that way. I'll have some too.
[Chef Einav Gefen] This is delicious.
[Chef McDang] I know. This is very, very, very good. [Chef Einav Gefen] This is delicious!
[Chef McDang] You know what it is, right? Now....
Mango and sticky rice — the mango in the olden days used to be smaller and a little bit more sour.
Now, we have this Nam Dok Mai, which is a now another kind of mango.
It's very sweet. So, we try not to make the sticky rice too sweet.
And it must not be sweet.
It has to be slightly salty, because this thing is sweet and sour already.
[Chef Einav Gefen] But it's very gently salted. It's not offensive. [Chef McDang] Yeah! No!
[Chef Einav Gefen] Ah! Ah! [Chef McDang] Ah!
[Chef McDang] Keep on eating it. [Chef Einav Gefen] No problem.
[Chef McDang] This is shaved ice.
And this is made from rice kernel.
One is a rice kernel that has been toasted into a rice krispy.
This one is pounded.
It's called Kâu Ba. Ba means to pound.
And then, until is flattened. And *then* it's toasted.
And then they put a coconut milk, palm sugar, and salt....
....in the bottom.
[Chef Einav Gefen] Wow. (they laugh)
[Chef McDang] See? Which one you like best?
[Chef Einav Gefen] Oh, come on! Do I have to make a choice?!
[Chef McDang] No, you can eat both.
[Chef Einav Gefen] It's not like I need to marry one of them. [Chef McDang laughs]
[Chef McDang] No, you can eat both! [Chef Einav Gefen] Yes! Good!
[Rock Music Playing]
[Chef McDang] Cheers!
[sound of glasses clinking]
[Rock Music Playing]