0:00:03 > 0:00:05'We've packed our passports...'
0:00:05 > 0:00:07'..and bought our phrase books.'
0:00:07 > 0:00:09HE TRIES TO SPEAK JAPANESE
0:00:09 > 0:00:14'Because we're off on our biggest, craziest adventure yet.'
0:00:14 > 0:00:17- ALL:- Delicious! Delicious!
0:00:17 > 0:00:20Meow, meow! Eee!
0:00:20 > 0:00:22HE BELLOWS LIKE TARZAN
0:00:22 > 0:00:25'We're travelling further than we've ever done before...'
0:00:27 > 0:00:31'..to uncover the authentic roots of Britain's favourite takeaway foods.'
0:00:31 > 0:00:35I've always wanted and know how to make proper sweet-and-sour sauce.
0:00:35 > 0:00:36'Going off the beaten track
0:00:36 > 0:00:40'and being welcomed into some of Asia's hidden worlds.'
0:00:40 > 0:00:42How marvellous is this?
0:00:44 > 0:00:48'From the high-rises and hot woks of Hong Kong...'
0:00:48 > 0:00:50The heat on this is really, really intense.
0:00:50 > 0:00:52But, listen, it's like a jet engine.
0:00:52 > 0:00:53GAS BURNER ROARS
0:00:53 > 0:00:55I love it!
0:00:55 > 0:00:57'..to the sweltering tropics of Thailand...'
0:00:57 > 0:00:59We love a tuk-tuk!
0:00:59 > 0:01:02'..where they say it's impossible to eat badly.'
0:01:02 > 0:01:04Thai food's arrived in Britain
0:01:04 > 0:01:07but, by crikey, it's only the tip of the iceberg.
0:01:07 > 0:01:11'And we fulfil a lifelong ambition to explore Japan.'
0:01:12 > 0:01:15- That is perfect.- Wow, look at that!
0:01:15 > 0:01:17I've just had a sushi-gasm.
0:01:17 > 0:01:20'We finish up in South Korea,
0:01:20 > 0:01:23where the spicy cuisine is sensational.'
0:01:23 > 0:01:25This would go down a bomb down the local.
0:01:28 > 0:01:30'So leather up and take to the road...'
0:01:30 > 0:01:32'..for one extremely hairy...
0:01:34 > 0:01:36BOTH: '..Asian Adventure!'
0:01:54 > 0:01:56Ah, mind, it's lovely here, Dave, in Thailand, isn't it?
0:01:56 > 0:01:59The place where us Brits have come to know and love
0:01:59 > 0:02:00for a bit of quality R&R.
0:02:00 > 0:02:03Ah, we came here, tasted the great food
0:02:03 > 0:02:05and that's how we developed our palate,
0:02:05 > 0:02:08the love for Thai flavours that we adore at home.
0:02:08 > 0:02:10We've got a taste for the coconut and the spicy curry
0:02:10 > 0:02:12and the old exotic fruits, haven't we?
0:02:12 > 0:02:16Ooh, aye, but there's more to exotic fruit than just pineapple!
0:02:16 > 0:02:19I mean, we've got custard apples, durian, mangosteen,
0:02:19 > 0:02:21pawpaw, rambutan to name but a few.
0:02:21 > 0:02:23- Fancy a "paw pi ped"?- No.
0:02:23 > 0:02:27That's baked tiger king prawns, red curry in crab sauce with green veg.
0:02:27 > 0:02:28Will you shut up?
0:02:30 > 0:02:32Thailand has a wildly varying landscape
0:02:32 > 0:02:35and a rich multicultural past.
0:02:37 > 0:02:41Its place on the ancient spice routes between East and West
0:02:41 > 0:02:45brought traders and ingredients from all over the world to its shores.
0:02:46 > 0:02:49The result? One of the most varied cuisines on the planet
0:02:49 > 0:02:53and we can't wait to try as much of it as possible.
0:02:54 > 0:02:56We are starting in Phuket,
0:02:56 > 0:02:59the largest of all the islands in the south.
0:02:59 > 0:03:01It used to be the perfect stopover
0:03:01 > 0:03:03for traders sheltering from the monsoons.
0:03:05 > 0:03:08This coastline would have been the first to see the spices
0:03:08 > 0:03:13and produce from places like Persia, India and, of course, Europe.
0:03:13 > 0:03:16It's a melting pot that's typical of Thai cuisine.
0:03:16 > 0:03:19The re-occurring theme of adopting and adapting over the years
0:03:19 > 0:03:22is what has given us the flavours of Thailand
0:03:22 > 0:03:24that we've known to come and love at home.
0:03:24 > 0:03:26You're absolutely right.
0:03:27 > 0:03:29Today, Phuket is the destination of choice
0:03:29 > 0:03:34for many of the 22 million visitors who come to Thailand every year.
0:03:38 > 0:03:42We're catching up with one person who remembers it like it was.
0:03:42 > 0:03:45He is Mom Tri, a food lover and architect
0:03:45 > 0:03:47who built some of the first hotels here.
0:03:48 > 0:03:51Mom Tri, good morning. I'm Si. Very nice to meet you.
0:03:51 > 0:03:54- Very nice to meet you. How are you this morning?- Nice to meet you.
0:03:54 > 0:03:56Well, what a great day for a walk on the beach.
0:03:56 > 0:03:58You live in Bangkok most of the time, or...?
0:03:58 > 0:04:02I live in Bangkok, in Chiang Mai, in Phuket and in...
0:04:02 > 0:04:04Maine, USA.
0:04:04 > 0:04:06- Oh!- Oh!- A nice life!
0:04:06 > 0:04:09What was it like, Mom Tri, when you first arrived?
0:04:09 > 0:04:12Because you are responsible for bringing tourism to Phuket,
0:04:12 > 0:04:15- aren't you, really?- Yes. And, um...
0:04:15 > 0:04:17maybe ruining it, too!
0:04:17 > 0:04:20- From my point of view. - From your point of view, OK.
0:04:20 > 0:04:25Because when I arrived here 40 years ago, there was absolutely nothing -
0:04:25 > 0:04:29nothing except for naked, beautiful, young hippies.
0:04:29 > 0:04:32- The hippies always discover the best places in the world first.- Yeah!
0:04:32 > 0:04:36I bet, though, in the village, there are still some casualties there.
0:04:36 > 0:04:39I bet there are still some of those original hippies.
0:04:39 > 0:04:40Or is it just you?
0:04:40 > 0:04:44They've all gotten very rich and fly private jets now!
0:04:44 > 0:04:46- THEY LAUGH - Really?
0:04:46 > 0:04:49There's nothing like a hippy that's got rich.
0:04:54 > 0:04:58'There are restaurants and hotels catering to all tastes in Phuket.
0:04:58 > 0:05:00'But we're after the real deal,
0:05:00 > 0:05:03'so who better to serve us up an authentic Southern Thai breakfast
0:05:03 > 0:05:06'than our new foodie friend, Mom Tri?'
0:05:06 > 0:05:11- This is a very grand breakfast.- It is a very grand breakfast, isn't it?
0:05:11 > 0:05:14Well, it's a common breakfast but it's set very grandly.
0:05:14 > 0:05:17It's the curry that is the main part.
0:05:17 > 0:05:20- Wow!- Good grief. Crumbs!
0:05:20 > 0:05:24I feel like the King of Siam at the moment, faced with this.
0:05:24 > 0:05:25Beautiful.
0:05:25 > 0:05:28Is this what people would have and eat for breakfast in Phuket?
0:05:28 > 0:05:31Yeah. At home, it's probably simpler,
0:05:31 > 0:05:34but people would choose one or two or three curries.
0:05:34 > 0:05:37- So there's eight curries here.- Yeah.
0:05:37 > 0:05:40Each one of them you'll find it's a quite different taste.
0:05:40 > 0:05:43This one is made from shrimp paste.
0:05:43 > 0:05:47That is beef curry and that's chicken curry.
0:05:47 > 0:05:50This is simply Thai food we wouldn't get at home.
0:05:53 > 0:05:55That's a sweet one with some nuts.
0:05:55 > 0:05:57I think there's maybe some tamarind in there as well.
0:05:57 > 0:06:00'The spice, tamarind, is originally from Goa in India.
0:06:00 > 0:06:03'You can taste straight away how the spice trade
0:06:03 > 0:06:05'has influenced the food here!'
0:06:05 > 0:06:07In the old days, it used to be all very hot.
0:06:07 > 0:06:12These days, because of mainly Bangkok and tourists coming to Thailand,
0:06:12 > 0:06:14I've noticed that the degree of hotness
0:06:14 > 0:06:16has been reduced quite a bit.
0:06:16 > 0:06:22- But in the old days I couldn't eat this. Too, too...- Too hot?- ..potent.
0:06:22 > 0:06:26The fresh pineapple I use as a fire extinguisher if it gets too hot.
0:06:26 > 0:06:29This is AMAZING food! It's amazing.
0:06:29 > 0:06:32- But they all balance together really nicely.- Yeah.
0:06:32 > 0:06:34You know, one flavour, complements another.
0:06:34 > 0:06:38It's the most exciting gastronomic experience I think I've ever had.
0:06:38 > 0:06:42Because you build all sorts of little flavours to your own palate.
0:06:42 > 0:06:45'You know, Si, I love the fact that the spices in each curry
0:06:45 > 0:06:48'are like a little taste of Thailand's history.'
0:06:48 > 0:06:51'Now, enough of this blathering, Dave, I'm roasting.
0:06:51 > 0:06:54'So let's work out what we're going to cook.'
0:06:57 > 0:07:00'You know, coconut is in everything here in southern Thailand,
0:07:00 > 0:07:03'so in honour of this humble, hairy ingredient,
0:07:03 > 0:07:07'we're headed to the beach to cook a delicious Thai dessert.'
0:07:07 > 0:07:09What the hell have you come as?
0:07:09 > 0:07:12We're meant to be funky young things on the beach!
0:07:12 > 0:07:14You look like an organ grinder!
0:07:14 > 0:07:17- You know what you look like, don't you?- No.- The monkey!
0:07:17 > 0:07:20I've just come back from yoga. It's loose, it's comfortable.
0:07:20 > 0:07:23Enables me to get into the positions where hitherto I couldn't.
0:07:23 > 0:07:26Anyway, down to business, we're going to be cooking
0:07:26 > 0:07:28a coconut sticky rice salad.
0:07:28 > 0:07:31And what we're going to do is we're going to have a lovely papaya
0:07:31 > 0:07:35and lime, mmm... "gorgifousness", cornucopia, melody!
0:07:37 > 0:07:40'One of the most popular desserts in Southern Thailand is
0:07:40 > 0:07:43'mango and coconut sticky rice pudding.
0:07:43 > 0:07:47'But we found a lovely, ripe papaya and decided to use that instead.'
0:07:50 > 0:07:53- I think it will work a treat. - I think it will, too.
0:07:53 > 0:07:56It's going to either work well in Phuket or in Peterborough.
0:07:56 > 0:07:58- Indeed.- Yes, I'd better get started.
0:07:58 > 0:08:03Sticky rice is a glutinous rice. It's basically a short-grain rice
0:08:03 > 0:08:06and it tends to go mushy. And you soak the rice in water
0:08:06 > 0:08:10for about four hours and it tends to go glutinous.
0:08:10 > 0:08:13Now, a lot of people say you should wash that rice before you do it
0:08:13 > 0:08:16but the idea of sticky rice is that it's sticky
0:08:16 > 0:08:19so, I think, keep the starch in. When it's soaked
0:08:19 > 0:08:21pop it in a steamer like this...
0:08:21 > 0:08:25and just steam it for half an hour. We've just made this lovely, little
0:08:25 > 0:08:29woven mat of bamboo leaf as well. At home you could use greaseproof.
0:08:29 > 0:08:32Just leave that to steam until it looks like...
0:08:32 > 0:08:35well, a jellyfish that's been out in the sun.
0:08:35 > 0:08:37We want it sticky - boing, boing, boing.
0:08:40 > 0:08:43'And, while the rice is cooking, prepare the papaya.
0:08:43 > 0:08:45'Or pawpaw as it's also known.'
0:08:48 > 0:08:51'Next, add the zest of an unwaxed lime and squeeze in the juice.'
0:08:53 > 0:08:57Ready to be served with Mr Myers' coconut sticky rice - I thank you!
0:08:57 > 0:08:59We need to do an infused coconut milk.
0:08:59 > 0:09:02- SIMON EXHALES - And you kind of mix that with the sticky rice.
0:09:02 > 0:09:05It's a two-part cookery. So I've got coconut milk...
0:09:05 > 0:09:07Mmm...!
0:09:07 > 0:09:10And you can use half-fat coconut milk if you are a porker.
0:09:10 > 0:09:13It is better for you. Some salt,
0:09:13 > 0:09:17some palm sugar, kaffir lime leaves, that's all you need.
0:09:17 > 0:09:21And it's like this wonderful... taste of paradise.
0:09:22 > 0:09:25'Let's get started - light your hob.
0:09:25 > 0:09:27'Pour some coconut milk into a saucepan.
0:09:28 > 0:09:33'Add a pinch of salt, some palm sugar
0:09:33 > 0:09:35'and kaffir lime leaves.
0:09:35 > 0:09:37'You can get both of these at the bigger supermarkets
0:09:37 > 0:09:40'and just keep stirring until the palm sugar's dissolved
0:09:40 > 0:09:43'and it comes to a gentle simmer. Then leave to cool.'
0:09:46 > 0:09:48I wonder if me rice is getting sticky?
0:09:48 > 0:09:50Here, what's going on with the dogs?
0:09:50 > 0:09:54- SIMON WHISTLES - Aren't they beautiful? It's like me and you that, know what I mean?
0:09:54 > 0:09:57Hey, dude, maybe that's it, maybe it's been sent by the spirits
0:09:57 > 0:10:00- of the island?- Yeah. It's a Buddhist version of us.
0:10:00 > 0:10:01Freaky, dude, freaky.
0:10:03 > 0:10:07'Once your rice is nice and sticky it's time to pour in the coconut
0:10:07 > 0:10:09'mixture. But keep a little back.'
0:10:11 > 0:10:14'Now we're going local. And using little bamboo baskets
0:10:14 > 0:10:17'lined with banana leaves as our bowls.
0:10:17 > 0:10:20'Load them up and drizzle the remaining coconut milk over.
0:10:22 > 0:10:25'And a little lime leaf finishes it all off nicely.'
0:10:27 > 0:10:31'And that's your coconut sticky rice pudding with papaya
0:10:31 > 0:10:32'drizzled in lime juice.'
0:10:37 > 0:10:41- Sporks!- Sporks!- Pudding. Papaya.
0:10:41 > 0:10:44Look at that, it's unctuous, it's sticky.
0:10:44 > 0:10:46It's rice pudding!
0:10:46 > 0:10:48That's what you call a balanced meal!
0:10:49 > 0:10:51Mm, papaya mixed...
0:10:52 > 0:10:56Mm, that flavour combo goes together very well.
0:10:56 > 0:10:59You know, Kingy, I don't think I'll ever eat papaya without lime
0:10:59 > 0:11:01juice again.
0:11:01 > 0:11:02No. Genius.
0:11:02 > 0:11:06If you could put that in a chocolate bar you'd make a fortune.
0:11:06 > 0:11:09'So, there you go, our version of Thai rice pudding.
0:11:09 > 0:11:11'Comfort food - Thai style.'
0:11:15 > 0:11:18'Now, you can see, can't you, how the cuisine's been shaped
0:11:18 > 0:11:20'by what they have a lot of.
0:11:20 > 0:11:21'Namely, coconuts.'
0:11:21 > 0:11:24'True. Now let's head north to see what culinary treasures
0:11:24 > 0:11:26'are hidden there.
0:11:26 > 0:11:27'700 miles North to be precise
0:11:27 > 0:11:29'where the climate is cooler
0:11:29 > 0:11:32'and the landscape couldn't be more different.
0:11:32 > 0:11:34'It's all mountains and jungles.'
0:11:38 > 0:11:41'And it has a very different multicultural heritage, too.
0:11:41 > 0:11:46'The North borders Laos and Myanmar, or Burma as it used to be known.
0:11:46 > 0:11:49'Over the centuries people from as far afield as China
0:11:49 > 0:11:52'have made this area their home.'
0:11:52 > 0:11:55'I can't wait to see what the food's like up north, Kingy.'
0:12:04 > 0:12:07Here we go, Kingy, the gates to the city of Chiang Mai!
0:12:07 > 0:12:11- The ancient city and the gateway to it, fantastic.- Hey, hey!
0:12:21 > 0:12:24We're in the Northern capital of Chiang Mai.
0:12:24 > 0:12:27It was once the ancient capital of the Lanna kingdom.
0:12:27 > 0:12:31'Before Thailand as we know it even existed, the North was part of
0:12:31 > 0:12:34'the mighty Lanna kingdom which also extended into neighbouring
0:12:34 > 0:12:37'Laos, Burma and China.'
0:12:38 > 0:12:41'In the 15th century the Lanna kingdom was powerful
0:12:41 > 0:12:45'and prosperous, dominating trade routes between southern China
0:12:45 > 0:12:49'and the Burmese seaports. By the 20th century it no longer existed
0:12:49 > 0:12:52'and Chiang Mai had become the Northern capital of Thailand.'
0:12:54 > 0:12:58'But the Lannas left a legacy of food unique to the region.'
0:12:59 > 0:13:03Chiang Mai is the fifth biggest city in the whole of Thailand
0:13:03 > 0:13:07and it's said to have some of the best food in the whole of Asia.
0:13:07 > 0:13:11So much so, that Thais will make the pilgrimage North to explore
0:13:11 > 0:13:14the local markets and sample the Lanna delicacies
0:13:14 > 0:13:17and there's one animal that takes pride of place
0:13:17 > 0:13:20- on the northerners' plates and that's...- BOTH: The pig!
0:13:21 > 0:13:25'In the south there's not much pork due to the Muslim population
0:13:25 > 0:13:28'but here in the North the Chinese influence means most people
0:13:28 > 0:13:32'are Buddhist and pork is one of the most popular meats.'
0:13:36 > 0:13:40- Oh, Kingy, look - markets, our natural habitat.- Love it!
0:13:40 > 0:13:43I'm dead excited!
0:13:44 > 0:13:47'The locals do their food shopping here and also pop in at the
0:13:47 > 0:13:50'end of the day for a post-work beer
0:13:50 > 0:13:52'and a snack that's strangely familiar.'
0:13:56 > 0:13:59It's a living, breathing, mountain of pork crackling.
0:13:59 > 0:14:03It's like The Blob, isn't it? A 1950s sci-fi film.
0:14:04 > 0:14:07'But there's more to this food than pork scratchings.
0:14:07 > 0:14:10'We're meeting local food writer, Anne, to find out.'
0:14:12 > 0:14:14What, to you, is Lanna food?
0:14:14 > 0:14:15So, Lanna food...
0:14:15 > 0:14:18- we don't use coconut in the food. - Right.
0:14:18 > 0:14:22- Because up here we don't grow coconut.- Uh-huh.
0:14:22 > 0:14:26So the taste is a little bit of bitterness but not so much.
0:14:26 > 0:14:30- And, er, salty.- Right.- But no sweet.
0:14:30 > 0:14:35- Oh, now...! Anne, what's this? - This is Kan Hun Lai.
0:14:35 > 0:14:39This one is from Burma but it's a little bit sour
0:14:39 > 0:14:43- because we put tamarind juice in there.- Yes.- Yes.
0:14:43 > 0:14:46Kan hun lai, we use like pork...
0:14:46 > 0:14:49- like sirloin. Like the side of the pork.- Yes.
0:14:49 > 0:14:52With some of the ribs mixed together. Many, many herbs
0:14:52 > 0:14:55and many spices and then what's in here is...
0:14:55 > 0:14:58- what you call...? You call it pickle, yeah?- Yeah, yeah...
0:14:58 > 0:15:02- Pickled garlic.- Lovely. - And then ginger in here
0:15:02 > 0:15:05and then some of the crushed peanuts.
0:15:05 > 0:15:06ALL GROAN IN DELIGHT
0:15:06 > 0:15:09'It's thought that kan hun lai originated with the
0:15:09 > 0:15:12'Sian tribe who arrived in Thailand from Burma in the late 19th century.'
0:15:15 > 0:15:18Do you think that Lanna food is the best in Thailand?
0:15:18 > 0:15:21Well, because I live here, I was born here, I would say yes!
0:15:21 > 0:15:22LAUGHTER
0:15:22 > 0:15:23- I have heard it said...- Yes?
0:15:23 > 0:15:26..that it could be some of the best in Asia.
0:15:26 > 0:15:27Yes, thank you!
0:15:27 > 0:15:28SHE GIGGLES
0:15:35 > 0:15:37'We've been invited to meet a hill tribe.'
0:15:37 > 0:15:40'Mate, is that one of the hill tribes that migrated into
0:15:40 > 0:15:42'Northern Thailand over the last three
0:15:42 > 0:15:45'centuries from countries like Burma, Tibet and China?'
0:15:45 > 0:15:47'Yes.
0:15:47 > 0:15:51'And their village is so remote the food hasn't changed for centuries.'
0:15:51 > 0:15:53Oh, it's fabulous.
0:15:53 > 0:15:55Just superb.
0:15:55 > 0:15:58It's always lovely to get out of the city and the hustle and bustle
0:15:58 > 0:16:02of the city and come to the peace of the country, because I kind of think
0:16:02 > 0:16:05that the true heart of the country and all its cultural
0:16:05 > 0:16:08emotion comes from the rural areas.
0:16:08 > 0:16:11'There are six main hill tribes in Northern Thailand
0:16:11 > 0:16:16- 'scattered over 3,500 villages.' - Look at that!- Yeah...
0:16:16 > 0:16:18'We're meeting the Lisu tribe.
0:16:19 > 0:16:22'They migrated from Tibet nearly 200 years ago.'
0:16:22 > 0:16:26Most of them settled in Burma but about 28,000
0:16:26 > 0:16:29came to Thailand, some settling here in this spectacular
0:16:29 > 0:16:31Chai Thahn Dau mountain range.
0:16:33 > 0:16:37'And since then their way of life has remained almost unchanged.'
0:16:37 > 0:16:39Hello!
0:16:39 > 0:16:40HE SPEAKS LOCAL LANGUAGE
0:16:40 > 0:16:43'The Lisu mainly survive off the land
0:16:43 > 0:16:45'or earn money working for local farmers.
0:16:45 > 0:16:49'About 30 families live here in houses made from bamboo.'
0:16:52 > 0:16:56'We're meeting Sam and his family along with a family friend Del.'
0:16:57 > 0:16:59Sam...? Sam...?
0:16:59 > 0:17:01- Hello...?!- Hello?
0:17:01 > 0:17:02Hello.
0:17:02 > 0:17:03- BOTH:- Hello, Sam.
0:17:03 > 0:17:05- Nice to meet you.- Dave... Dave.
0:17:07 > 0:17:11- Del?- Del.- Hello, Del!- Hello. - Hello, how are you?
0:17:11 > 0:17:12All right, how are you?!
0:17:15 > 0:17:17'Just like their ancestors,
0:17:17 > 0:17:20'Sam and his family forage for food in the forest.
0:17:22 > 0:17:25'Meat is scarce here, but as the North is so fertile, there is
0:17:25 > 0:17:29'an abundance of veg plus leaves, shoots and plants for flavour.'
0:17:31 > 0:17:35HE SPEAKS A LOCAL LANGUAGE
0:17:35 > 0:17:41Ah, that can be made into chilli paste.
0:17:41 > 0:17:46- It is the same family as aubergine. - We call them pea aubergine.
0:17:46 > 0:17:47Pea aubergine?
0:17:47 > 0:17:50- Yes, like little peas.- Oh, yes.
0:17:50 > 0:17:53You can smash it and it can be stir-fried.
0:17:53 > 0:17:55Tell you what, Si, this makes
0:17:55 > 0:17:58a difference to going brambling with your mum!
0:17:58 > 0:18:01So, does everybody live from the land here?
0:18:01 > 0:18:05They live on cultivation, what they grow.
0:18:05 > 0:18:09They grow ginger, peanut, corn and rice.
0:18:11 > 0:18:12'And what they can't grow,
0:18:12 > 0:18:15'they get from a weekly market an hour's journey away.'
0:18:17 > 0:18:19'Rice is the staple diet for the hill tribes.
0:18:19 > 0:18:22'The ground needs to be flooded for the rice to grow.
0:18:22 > 0:18:26'But in the North, where the land is so steep, the water simply runs off.
0:18:26 > 0:18:30'So they have to wait for the rainy season to plant it.'
0:18:30 > 0:18:34'And then they head out with an unfeasibly large stick.'
0:18:35 > 0:18:40I can see the purpose of a bamboo pole. It is pinging the soil out.
0:18:40 > 0:18:44'The length of the pole makes it vibrate and flick the soil out.
0:18:44 > 0:18:46- 'Genius!'- It's just flicking it out,
0:18:46 > 0:18:49with the minimum of effort. So you're not having to dig it.
0:18:49 > 0:18:52Because the gradient is pretty steep and his wife pops the rice seeds in.
0:18:52 > 0:18:56- It must be such a hard life, farming on this gradient.- Yes, it is hard.
0:18:56 > 0:18:59But for them, they are used to it.
0:18:59 > 0:19:02Is there any problem with young people wanting to leave the village?
0:19:02 > 0:19:05Are they attracted to go to Chiang Mai and to Bangkok?
0:19:05 > 0:19:09- The young generation, they go to study.- Yeah.
0:19:09 > 0:19:14And then when they graduate, they may not come back.
0:19:14 > 0:19:17So do you think there is a danger that the traditional ways
0:19:17 > 0:19:19of the hill people could die out?
0:19:19 > 0:19:24Yes, that is dangerous for the way of life and culture.
0:19:24 > 0:19:26I mean, God forbid these lands became
0:19:26 > 0:19:29- a tourist resort or a golf course. - Well, quite.
0:19:31 > 0:19:34'These jungles have helped shape northern Thai cuisine
0:19:34 > 0:19:36'and in the days when it took people weeks to trek through
0:19:36 > 0:19:38'the forest, they gathered roots
0:19:38 > 0:19:42'and herbs to use as a substitute for their normal curry ingredients.'
0:19:42 > 0:19:46'And thus, one of Thailand's most delicious curries was born.'
0:19:46 > 0:19:50'Kaeng Pa, or jungle curry, as we know it at home.'
0:19:53 > 0:19:57HOWLS LIKE TARZAN
0:19:57 > 0:19:59There's a rumble in the jungle!
0:19:59 > 0:20:02Yes, it is our Thai jungle curry, you know.
0:20:02 > 0:20:05- If you are going to cook a jungle curry...- Where do you come to?
0:20:05 > 0:20:08The jungle! Look at that!
0:20:08 > 0:20:11This is a great recipe and you know one crucial ingredient that
0:20:11 > 0:20:15- you need while making a jungle curry? You need...- This. Kachai.
0:20:15 > 0:20:18You might find it in the UK labelled up as rhizome root,
0:20:18 > 0:20:21because that's what the Chinese call it. It's lovely.
0:20:21 > 0:20:23It's like a mixture between lemon grass,
0:20:23 > 0:20:25ginger and a bit of galangal thrown in.
0:20:25 > 0:20:28It's mild, it's lovely and that is what gives jungle curry
0:20:28 > 0:20:29its distinctive character.
0:20:29 > 0:20:33That and loads of green chillies, green peppercorns - blows your head off! Right.
0:20:33 > 0:20:35Now, the first thing we have to do is to make the curry paste.
0:20:35 > 0:20:37What do you need for a curry paste?
0:20:37 > 0:20:39You need a pestle and you need a mortar.
0:20:39 > 0:20:42- I am here to be pestle and mortar and operator thereof.- Yes.
0:20:42 > 0:20:46First thing, chop six Thai shallots, or two British ones
0:20:46 > 0:20:48and chuck them in the mortar.
0:20:48 > 0:20:50Turn Geordie on.
0:20:50 > 0:20:51Nnnnnrrr!
0:20:51 > 0:20:55- And watch him go.- Oh, hold on.- What? - I have got a problem on here.
0:20:55 > 0:20:57- This veranda's not feeling secure. - It's not.
0:20:57 > 0:21:00I'm going to have to get a chair.
0:21:00 > 0:21:05- Is that your bunking chair?- I've got a... Yeah. That's it, you see.
0:21:05 > 0:21:09- Right. Now. This has just killed the cameraman.- I know, but never mind.
0:21:09 > 0:21:13- He is all right. - We have three cloves of garlic.
0:21:13 > 0:21:15You could of course do this in a food processor,
0:21:15 > 0:21:18but it's fantastically more entertaining, isn't it?
0:21:18 > 0:21:23'Pop the garlic into the mortar along with some galangal, which is
0:21:23 > 0:21:26'similar to ginger, but slightly stronger.
0:21:26 > 0:21:28'And then, grab some lemon grass.'
0:21:28 > 0:21:30But the thing about jungle curry is,
0:21:30 > 0:21:32it originally was made with wild boar.
0:21:32 > 0:21:36Because obviously, up here in the hills, it was wild boar time.
0:21:36 > 0:21:38It is more commonly done now with pork or chicken.
0:21:38 > 0:21:41But actually, there is so much flavour in it,
0:21:41 > 0:21:44you could get away with a vegetarian jungle curry.
0:21:44 > 0:21:49'Add your chopped lemon grass to the mortar and some hot green chillies.'
0:21:49 > 0:21:52Chop them roughly and pass to Geordie.
0:21:52 > 0:21:54Stop! And green chillies.
0:21:57 > 0:22:01'Then add in some kaffir lime leaves and some coriander roots.'
0:22:01 > 0:22:03Del! Del?
0:22:03 > 0:22:06Sit there.
0:22:11 > 0:22:16- I'm going for a swim.- Well, it's me and me old mate Del boy.
0:22:16 > 0:22:19We're going to get on with the curry.
0:22:19 > 0:22:21Half a teaspoon of shrimp paste.
0:22:21 > 0:22:23Stop!
0:22:24 > 0:22:26Thank you.
0:22:26 > 0:22:30One teaspoon of cracked white peppercorns.
0:22:30 > 0:22:32And that's it.
0:22:32 > 0:22:36All we have to do now is wait until Del has reduced that to a paste.
0:22:36 > 0:22:39And that'll be our curry paste. Thank you.
0:22:41 > 0:22:44'While Del knuckles down to business,
0:22:44 > 0:22:47'our Lisu hosts are preparing the other food for tonight's dinner.'
0:22:49 > 0:22:52'This will be accompanied by the obligatory Thai chilli paste
0:22:52 > 0:22:55'which the women are preparing.'
0:22:55 > 0:22:57Hello.
0:22:57 > 0:23:02- Hi, how are you? - Hi. How are you doing?
0:23:02 > 0:23:09Oh, um, this is a very lovely special roasted chilli paste.
0:23:09 > 0:23:13- It is basically Thai garlic... - Yeah.- Small chillies...- Yeah.
0:23:13 > 0:23:15And then salt.
0:23:16 > 0:23:18SPEAKS A LOCAL LANGUAGE
0:23:18 > 0:23:20And you were telling us that there is a lot more spices
0:23:20 > 0:23:24and herbs in the north than the central belt of Thailand?
0:23:24 > 0:23:27Yeah, I think it is because of availability.
0:23:27 > 0:23:31Basically, we have so many areas that are still quite foresty,
0:23:31 > 0:23:34so you have a lot of herbs from the forest.
0:23:34 > 0:23:40- If you don't have it, you go to your neighbour's.- Done!- Done! Chim.
0:23:40 > 0:23:42- Taste.- Oh, Dave!
0:23:42 > 0:23:45It's a seasoning, basically, isn't it?
0:23:45 > 0:23:48- Yeah, just to add that "mmm" into your meal.- That would give
0:23:48 > 0:23:50"mmm" to anything, wouldn't it?
0:23:50 > 0:23:54- You could season a beer mat with that and enjoy it!- You could!
0:23:54 > 0:23:57- Thank you.- Thank you.- Here we go.
0:23:57 > 0:23:59That's another recipe.
0:23:59 > 0:24:02I have seen the future, it is Thai-shaped.
0:24:02 > 0:24:05I'm loving it, dude, I'm loving it!
0:24:05 > 0:24:09Now, how is Del getting on with our jungle curry paste?
0:24:09 > 0:24:13- Del has got a lovely action. - Shut your face!- Look at that.
0:24:13 > 0:24:15Oh, no, that is good. Del, thank you very much.
0:24:15 > 0:24:17Thank you very much. That is very kind.
0:24:17 > 0:24:20'Del has pounded our jungle curry paste to a pulp. Perfect.
0:24:20 > 0:24:24- 'So it is time to light the wok.' - Now, here is a little tip.
0:24:24 > 0:24:27Lift the pan off the ring before you light it.
0:24:27 > 0:24:28Told you.
0:24:29 > 0:24:32'Now, fry off all that paste for a few minutes.'
0:24:32 > 0:24:34These little pea aubergines are fantastic.
0:24:34 > 0:24:37They are kind of like a bitter pea, not like an aubergine.
0:24:37 > 0:24:39But they give the most amazing texture.
0:24:39 > 0:24:42And again, with Thai food, it's the texture.
0:24:42 > 0:24:45'You can get pea aubergines in jars at big supermarkets,
0:24:45 > 0:24:49'but if you want them fresh, you need to head to the Asian shops.'
0:24:49 > 0:24:53Now, take a lump of Chiang Mai's finest, a fillet of pork.
0:24:53 > 0:24:56Cut it into medallions and then add to the pan.
0:24:56 > 0:25:00- Just to seal the pork. - And now for the heat.
0:25:00 > 0:25:02Let's cut the chillies Thai style.
0:25:02 > 0:25:05It's kind of shardy chunks like that, seeds and all.
0:25:05 > 0:25:09Once the pork is sealed, add in the aubergines, chillies,
0:25:09 > 0:25:13some chicken stock, some Thai fish sauce and let it all simmer.
0:25:14 > 0:25:16Now it's time for the second wave.
0:25:16 > 0:25:21Toss in some chopped kaffir lime leaves, diced squash,
0:25:21 > 0:25:25some wonderful kachai, green peppercorns, palm sugar
0:25:25 > 0:25:28and finally, some long beans and sweet basil.
0:25:28 > 0:25:30Phew!
0:25:31 > 0:25:34That's it, Kingy. It's done. The perfume is fantastic.
0:25:34 > 0:25:36The basil has really lifted it at the end.
0:25:36 > 0:25:39But, by crikey, there is a lot going on in there.
0:25:39 > 0:25:43Time to see if our jungle curry lives up to Lisu standards.
0:25:43 > 0:25:44SPEAKS A LOCAL LANGUAGE
0:25:46 > 0:25:50- She says she wants to taste now. - Great.- Great.- Go on. After you.
0:25:50 > 0:25:52Please, after you. Ladies first.
0:25:52 > 0:25:54SPEAKS A LOCAL LANGUAGE
0:25:57 > 0:25:58The pork is too big.
0:26:00 > 0:26:01What do you think?
0:26:01 > 0:26:02SPEAKS A LOCAL LANGUAGE
0:26:02 > 0:26:07- Delicious. And spicy. - 'She likes it! Get in!'
0:26:12 > 0:26:15- That's the best compliment you could give us.- Yes, it is.
0:26:15 > 0:26:18- I tell you what, Si, soon we will have a party.- Yeah.
0:26:18 > 0:26:20- Got your dancing shoes?- I have.
0:26:23 > 0:26:24And Sam has lent us
0:26:24 > 0:26:29a couple of pairs of traditional baggy trousers to wear for dinner.
0:26:29 > 0:26:30I cannot sit like that.
0:26:30 > 0:26:32HE BEATBOXES
0:26:32 > 0:26:33Wow, here is the food.
0:26:35 > 0:26:36Oh, yes!
0:26:36 > 0:26:41- This is superb.- It is, isn't it? So what have we got?
0:26:41 > 0:26:45- Well, there is ours.- There is a vegetable they grow themselves.
0:26:45 > 0:26:50This is the main meat, here. This is a minced pork with spices.
0:26:50 > 0:26:53- Oh, lovely.- Oh, great. - This one, chilli.
0:26:53 > 0:26:56- This is the one we picked. - Little aubergines, yeah.
0:26:56 > 0:27:01Little aubergines. Long beans. And...
0:27:01 > 0:27:03- soya bean.- What a feast, thank you.
0:27:03 > 0:27:06We came looking for authentic food.
0:27:06 > 0:27:09- It is very, very honest food, isn't it?- Yeah, it is.
0:27:09 > 0:27:11Sam, has the food that you eat changed
0:27:11 > 0:27:14much in the course of your life?
0:27:14 > 0:27:17SPEAKS A LOCAL LANGUAGE
0:27:17 > 0:27:21It's like the same as back in the generations.
0:27:21 > 0:27:25- Like our grandfathers, great-grandfathers...- Yeah.
0:27:25 > 0:27:28I think one of the stars of this meal is the rice.
0:27:28 > 0:27:31To eat with somebody who has grown their own rice on a hillside,
0:27:31 > 0:27:33in northern Thai, it's special.
0:27:33 > 0:27:34It's really tasty.
0:27:36 > 0:27:38'And once dinner is over, Sam is happy to show us
0:27:38 > 0:27:43'how they celebrate a special occasion, which, for us, this is.'
0:27:43 > 0:27:48'Sam is the village musician and makes all his own instruments.'
0:27:50 > 0:27:54- What a wonderful end to a wonderful day, Si.- How marvellous is this?
0:27:54 > 0:27:56What lucky men!
0:27:57 > 0:28:01'You know, Dave, I don't take I have ever met such a welcoming
0:28:01 > 0:28:04'people as the Thais and their food is a reflection of that.
0:28:04 > 0:28:07'For centuries, they have embraced the flavours
0:28:07 > 0:28:10'and spices that outsiders have brought in.'
0:28:11 > 0:28:14'What I have discovered, mate, is just how much more delicious
0:28:14 > 0:28:17'Thai food we have yet to experience back home.
0:28:17 > 0:28:20'Now, there is something to look forward to!'
0:28:20 > 0:28:22THEY LAUGH
0:28:23 > 0:28:27- Oh, Sam, that was fantastic. - Fantastic.- Thank you.