Synopsis
Thailand is a diverse country with different outside influences depending on which countries are nearest the border in each area. So it's no surprise that the Northern Thailand city of Chiang Mai has its own unique cuisine. Thai chef and cookbook author Pailin Chongchitnant takes us on a culinary trip of Chiang Mai, starting with nam prik ong, or red chili pork dip. This spiced dish features chilies, cilantro root, and shrimp paste along with tomatoes and ground pork. Next up, Pailin makes a Chiang Mai favourite: naam phrik laap, or minced pork salad. And of course, Thai salads aren't at all about leafy greens. After toasting an array of different spices, Pailin adds the ground pork to cook. Once it's finished, it's topped off with fried shallots and garlic. Cardamom, cumin, and lemongrass are just some of the flavours of Pailin's next dish, khao soi gai, a kind of chicken noodle soup. She makes a curry paste and fries it up with some sauces before cooking the chicken, and adding coconut milk to make a broth. Noodles go in this dish, but deep-fried noodles also top it. Chiang Mai isn't far from the border Thailand shares with Myanmar - what used to be called Burma - which explains why Burmese-style curry appears in the Thai city. For the last dish, Pailin fries up some galangal, chilies, lemongrass and other ingredients and adds them to beef. A bit of turmeric and curry powder reveal the Burmese influence, as does adding some sauce from a jar of pickled garlic.
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