CUISINE NOMADE EP1 Final Sub Eng

CUISINE NOMADE EP1 Final Sub Eng



Savannah cap using a map a journey of two friends to Thailand to discover its people beautiful landscape is amazing first of the beautiful forest of not an hour west of Chiang Mai Rumaki look let's meet you okay how was this yes the road was beautiful to remind people what we're doing today ah welcome to our communities and today I will give you tour a little bit for the community for s4 like this the first generation is like a parents they take care and like if you serve for is for Haas and I will take you to see some special for summertime oh this is my brother and this is my friends I think is expert for cancer awesome walking in the forest this is summertime is tired the flower looking for proper the people love it and delicious how do you cook it Steph i boy with salt yeah just make cooking and sometimes just like grill with that a little bit salt it smells so good this isn't no later they we go early you know early and also from the night time flow because his hands are and that the early morning will come to pick up some vegetable and after they were cooking for lunch together in the garden in the house but we're not cooking much in the forest because a too hot to eat and also the click is very drought the water will come up on the rain season again because in the past is the concession by government with the cutter locking here that lock and position by company that's in the periods more periods we have big tree but now is not much but we just try to stay at them no cutting anymore they save water said it was like a natural reserve now yes yes that's nice so you your family you're taking care of the replanting the trees just let let them with them Grover themself like the net should be yes yes this will be great the way not just looking for gret GL but from north parts because Dachau so but now it's too small to be even are you not too small uh I think is it too old now but we can't get also if we always is younger they will close more than here they love it's the mill but the test I think tasteless but it's you know that for the forest now not have a lot of hope the food and they both eat that you can pick up that to cuckoo can fry you can eat raw and some cooked for dip in the hot water eat midweek on I'm free you like a chili paste okay but to tie a lot of either which to and also we call the mango salad some Chi of herb is like a local or local vegetable they tie up a case here you know a case you should smell stronger yeah yeah they will do this Chuy's to be preserved yeah yeah smoke it and love but in – oh we were looking for a younger [Applause] better food here what we took from the forest things to cook the plates fruits besides that the expert the guy know more than me to cooking and also they hunt exemplar for like please this is from the why they will come under night ham to to catch them some vegetable from the garden and also at the alkylating we produce organic vegetable today we will make recall that mango salad yes raw mango and also will make like a chili paste for me and usual Mac I think I use these flowers I don't know the name but sir I stopped to to put little bit and I chopped it's right in there inside I'm not sure to use the leaf because it's little bit to school but the flower inside a very TC very good flavor I use also this foot okay I used some garlic we find a good balance between the sweetness and the garlic I bring some 2 or 3 a.m. or so from Falls and we use some fish we bring some fish and after we cook the fish we bring some fish but the Frog we eat frog inference but only the leg and yes it'll be bigger but it is not too much beer but we are little bit scared we don't choose the air and the body but we test ok the Pete fishermen first fish a funky single one good yeah right all right we don't delete something like this yeah Derby's on it so a lady the women English in it did it yeah is it a favor I'm doing into some very good with the food you fruit a good'n yes mr. French most people okay little bit very good that's why we is spicy unity to be done yeah you know French and law much to go yes no you understand this part but it's here I put out a lot of leaf and then keep only when we start to be white it start to be good before he's done good when you have the leaf on the top like this when you have these leaf – but after it's very soft like it when it's something this stop yes but you need to peel a little bit know what it is probably we need like a smell of them but the peel the testing of the flower is very young one even more young than what you it's not create but we never know that we can't eat that this part we both learned something today someday you can really turn it this part is good for this summer is good for the heat it's fresh yeah it's nice ok yes like you called it like grass but that's Kyle and because if you eat this raw that have problems its stomach a sky of herb like if we stop okay let's that bill better we'll save your stomach to know after just like pas can get the niqab so reversible island pork loin it's a type of very father's recognized so we make like this – French – so I need to buy some carrots mushrooms shallots garlic some bean Windham and or to deserve to make the sauce so we find every since now we need to go a match to do everything Caprica hoots we might have found a beautiful relational that is Alex jean-marc nice YouTube please thank you but the point so now that we are here we're going to visit with a function the first we're going to find some more spice spice we know which is gonna that please beautiful waters French we're going to water for us after which is nice because we really sweat a bit on the motorbike for two hours so lemon mango yes and if I samsara usually for cooking and Venus and you simply do some TV this is for the Buddhists are Buddha still beautiful to cover it's a holy place okay beautiful the head truth glued to this face here yes Yama what you do we are finding some hot pocket so tonight the neck pop pop yes pop we will see so tonight we make a recipe French French recipe wrong with a lot of vegetable we will find also some piece of pork a pork leg we cook with red wine garlic carrots pepper from a kabocha recruited estaciĆ³n the flavor is very good the sword from John gallop exactly olive oil that's it after all we need to clean the vegetable okay yeah I use all the couch and for the recipe I keep the big piece because they cook long time wisdom in the middle and after I give some nice shape yes yes yes I do this one the white yes I change I checked some the friendship maestra ditional lead type in the little bit less fabric but when you cook the keep good shape totipotent with my sake you don't mash and the Thai people did the minute I'm Lou young is too much space leading this era the mushroom have to kind of mushroom are in the same that some little bit older we start to be opened and the other one is closed so did when we cut on the middle and when you start to be apologies which are little bit for the end of the recipe so this recipe is really simple but after we need to ever attend to the patient in fact the students with even more time hello the turret we use at the beginning of the recipe after decoration of the channel and the same we color little bit the church because they need some flavor his name is a compact head across the way we take the leg because the fiber is little bit longer so it's better when you cook you take some affiliate or something I knew his room so it did good and more you cook and my stylistic to be dried for this recipe you use your French wine is from the south near Papillon this is a bit strong and it will give a good flavor community so I said I keep all the fat because without fat but is the good so you see I take the big piece we try to keep the same size and because they could want together also something you don't need me anymore intellect and the same I tried to to to cut my need with the direction of the fever okay I don't get my gift like this I tried to is noisy for eating after and heat it's a Thai pock it's very very I use some little bit early just wait a bit inside I put some coriander pepper white pepper some I put right I didn't put food on it is not common and it's to do full Mahanadi now if I have a room time I put the wine inside and I keep on the feet on the on the chiller doing your three for one or one night but yeah we do little bit more quickly so I change it a bit the recipe to cook and to make a correction for the lid so I need to do pan with a home fire the color should of the meat whether I go to like the middle coronation and in the coronation we give a lot of flavor after I put out impulse we said with the glass so we put a little bit while I keep all the inside and I usually keep order oh shoot I put some challenge I put some mushroom when I chop very small I put to deserve they meet all the vegetables are coated with red wine and I'll cover with water and after it's only we need to wait okay we've got our Declaration of the need yes beautiful color start to smell good the charrids already little bit confit and there okay so now i put some anyway okay thank you for tonight yes please when you put the wine is little trade you see on the pan a little bit red so I need to wait two or three minute they start to burn it's a good wine so we don't need to burn the wide because with the bad wine we have a lot of alcohol inside so is the good now we did just to wait or swim in it and they take the coloration of the meat start to be broad like the red it's a traditional dish and we could all the tab a lot okay of course and after is better when you eat the day after when you cook Sukanya great it's yes it's very good okay it's an earth on the top with the deal very much sweet set mushroom it's a wild mushroom possible to find between July and August but we need to eat all the day because although yeah because it's very intimate so we put on the place and they start with dry they give the very good flavor on the on the plate to us we leave for the rural on the top not too much some pepper so the vapor is from comfort come again intimate and you see I don't put salt on permanent I could so tell me again when everything is quit I put this one we can do it like it and now look over its own leg hours yes when I walk talk eat two hours grab just time to go to see the repay foot for telling you she can bear enough she can better okay okay perfect yeah I'm think I okay go to Chile or I mean I'm sure you and super mmm banana flowers we don't slice like this we keep the big pieces we use some sugar and Academy like Karen Amy recite the fruit and we cook slowly and after we use with the foie gras something because it little bit sweetie acidity and it's good for for eating with the father I bought forgotten salty little bit salty sweetie the rota for anything good [Applause] you feel the the federal justice who's watching me know when you said like yeah I'm gonna make hi Laura yeah we mix the Chile with the chili you sweetie but you – sweetie – it didn't taste good but when you cook and even picked up someone giving you and fast fast yes Percy no I didn't miss much oh sure all right back to me hey Nick I got seating you gotta get more flavor Wow Miko's cave okay yeah oh my god is very good you you are the professional fetch elves inside is good the banana flower of very soft actors Waukesha Ozaukee very good on the chicken recruiter I think a one hour or two hours the volume friends for adjusting the meat is ready now order and we find it a few afternoon insights if you like a hetero another forest but Israel Kim in the last of the community no I say no Manya no caffeine no money no money no child boom I sell on our side it's all over your person multi new life oh man Hannity omelette French omelette but see the good lad we do like a cake one plate to plate three plate for plate five Sakai oh no big hi hi who's it gonna be hi I'm gonna anyone me llamo anyone that big one big one is big when be big one ready yep so we just check for the meat if it's enough cook okay I bring some salt I keep two or three minutes like this to put out to reduce little bit the juice okay I put some salt lights possible okay they give a good flavor so how long now is for five minutes five minutes yes yes you need to prepare the table to bring the Thai food okay let's okay here we got everything you need in Kaplan mainland harmonic like like at home like in friends same-same you know I do okay we start with the type me me know however I am in my town me eleven young would be sick guy van chickens with Jim boy have a footpath I [Laughter] know very special very good today has been an amazing day beautiful Road amazing place we're gonna sleep here I mean not here on this house where chef great chef lots of food so happy with food good chef friendly and wide so we are entitled with Thai French this is very important to share everything you know is the key of the day's good not spicy so no very happy to be Kanaka

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