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  • Tonight we are visiting the Sunday Night Market in Chiang Mai and right now we are at Thapea

  • Gate and this is where the market starts running one kilometer into the old city. So we're

  • going to be wandering around, sampling some food and showing you what it is like over

  • here on a Sunday. Background music playing.

  • So you can buy a lot of handicrafts here at this market. For example, silk, scarves, wood

  • carvings. You can get some paintings. They have ceramics. Silverware. Lots of jewelry.

  • I mean you can browse here for hours on end. And trinkets galore. Mmmmm.

  • Background music playing. When you get tired of walking around in the

  • night market you can just head over here to sit down and relax and get a nice Thai foot

  • massage. Thirty minutes for two dollars right? Probably.

  • Background music playing. Actually it's 80 Baht for the foot massage.

  • You can get a cheaper one at the Chiang Mai park.

  • background music playing. Sizzling noises.

  • Crowd noises. One spring roll. Yeah. One tempura. One of

  • this. One of this? Ah, yeah one. Well you sure loaded up with some tasty treats.

  • Okay, so this is my second dinner. I have some deep fried tempura eggplant with a sweet

  • and sour sauce on top and fresh spring rolls with carrots and cilantro maybe and some noodles.

  • Okay, try one of them? And that would be? It tastes very healthy. Hahaha! Is it good?

  • Mmmm, it's not as flavorful as I would have hoped. Here, have a look. It's actually bean

  • sprouts not noodles. I was wrong. Bean spouts and tofu and some carrots. And what is this

  • over here? Well, I must have been a monkey in a past life because whenever I get a chance

  • to try a banana I'm always in there. And this is the deep fried version. So, it's already

  • kind of smushed up here. Awesome. Does it have some kind of special sauce over top?

  • No, there is no special sauce it's just deep-fried and the banana is really mushy and moist in

  • the inside. Okay, this is my tempura eggplant. Mmmm. Okay,

  • that tastes a lot better. It's almost like a french fry. Can I say that? Yep, it has

  • a nice sweet and sour sauce over top and it's very oily. Um, but that means it is very flavorful.

  • French fry on a stick. Background music playing.

  • And that concludes our visit to the hectic Chiang Mai Sunday Night Market.

  • Background music playing.

  • Today we're taking a fun little day trip outside of Chiang Mai. We are visiting the Elephant

  • Nature Park, which is about sixty kilometers outside of the city. This is an elephant rescue

  • and rehabilitation center, so we're going to be showing you around.

  • This center is also a refuge for a number of injured and abandoned animals such as dogs,

  • cats, water buffalo and others.

  • We have a bucket full of fresh fruit and on today's menu for the elephants are bananas

  • and watermelons.

  • Hi Baby! There you go.

  • No bananas. Nope!

  • That was my first time touching an elephant and there skin is surprisingly course and

  • hairy.

  • Right now the rescue center is home to thirty seven elephants. Thirty two of them are female

  • and five of them are male. These are Asian elephants, which vary from the African elephant.

  • The African elephant is actually a lot larger than the Asian elephant and they also have

  • much bigger ears.

  • Most of the elephants on the site have been rescued from logging, tourism and begging

  • industries.

  • This is the happiest time of day! The elephants are now being bathed.

  • Overall, the

  • experience at the Elephant Nature Park has been phenomenal. We've really enjoyed having

  • an opportunity to feed, bathe and interact with all of the elephants. It is a great alternative

  • to doing the trekking where you are just sitting on top of the elephant and they are working.

  • This way you get to spend time with the elephant in its natural environment feeding it and

  • just having a great time.

  • This morning we're venturing up to Doi Suthep and there is a temple atop the mountain overlooking

  • Chiang Mai, so we're going to be taking a red songthaew to get there and hopefully the

  • views of the city will be amazing.

  • Here is the songthaew crew! Say hi! Hi! We're going to Doi Suthep. Woo Hoo!

  • We just got out of the vehicle and this is our first vantage point. Unfortunately, it

  • is still a bit hazy outside, so we don't have a great view at the moment. But the city is

  • there somewhere.

  • The long climb begins. I'm not entirely sure how many steps we have to go but I know it

  • is going to be a long way. I think there is over three hundred.

  • Ideally you should be able to see the views of Chiang Mai from up here but today it is

  • just really hazy, so there is a cloud hanging over the city. We can't really see much, which

  • is unfortunate.

  • That concludes our visit to Doi Suthep. It is definitely different than what I expected.

  • I was kind of expecting this quaint little temple on top of a hill and instead it is

  • an extremely popular tourist attraction. It is really crowded over here.

  • I would say the exterior of Doi Suthep is quite similar to a lot of the other Wats we

  • have visited here in Chiang Mai. However, the highlight for me was actually going inside

  • the temple because there is a courtyard with a golden stupa and you can walk around light

  • candles and there is incense burning, so that was a great experience.

  • 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.

  • So it is Saturday night in Chiang Mai and today we are heading to the Saturday Night

  • Market.

  • Well, we're still a few blocks away but I know we're close. You know why? Because I

  • can smell the food.

  • Background music playing.

  • What do you got there? So I got myself a twisted potato which is a lot like the tornado chips

  • we used to have in Korea. It looks like it is all seasoned? It's nice. Barbecued flavored.

  • You're going to be sharing that?

  • You are wasting the chips.

  • Background music playing.

  • Yes, blueberry. That looks good. It's like blueberry cheesecake with ice cream. It's

  • going to be messy.

  • Snow ice cream with blueberry sauce drizzled over top. How articulate. Mmmmmmm.

  • Live music playing from the streets.

  • Background music playing.

  • So what did you get? I've got some pan-fried dumplings that are very similar to the Korean

  • gun mandu that we often had when we were living as teachers in Korea. So let's see if these

  • are as good? They look hot. Yeah. Pretty good.

  • Background music playing.

  • Someone found his favorites here. So what started as just a little snack out here at

  • the market has turned into a full on feast. I've got dim sum and fried spring rolls. Looking

  • good. I got this - German sausage. Very good.

  • Background music playing.

  • And in case we didn't quite have enough to eat - a sweet little dessert treat. So that

  • is a banana and egg roti with lots of chocolate and condensed milk drizzled over top.

  • Background music playing.

  • We came to this night market. We were supposed to go for a walk but guess what? We ended

  • up having a massive feast and so instead of exercise we were gorging the whole time but

  • it was worth it.

  • So today we are back at our favorite Thai restaurant but we're going to be having a

  • special meal. We have ordered a set for two people that focuses on Northern Thai dishes,

  • so we are going to get a sampling of different curries that come along with sticky rice.

  • And this is what it might look like.