Thai Food

Watch Season 2 of Fresh Off The Boat here! http://bit.ly/Fresh-Off-The-Boat-Season-2 Our far flung adventure of this first season is Eddie's homeland Taiwan. It is a country with a complex cultural blend embedded in its history that has afforded it a character unique to any other place in the world. In the first of three Fresh Off the Boat: Taiwan episodes, Eddie gets hopped up on betel nut, gives a survey of his favorite delicacies at Shilin night market, and goes late night fishing at a shrimping dive. We found ourselves in some interesting scenarios, to say the least, but they all serve to highlight an endearing sense of humor that pulsates through Taiwanese culture. If there's one thing we came away with, it was that Taiwan knows how to have fun. Buy Eddie's book here! http://www.FreshOffTheBoatBook.com Watch the rest here: http://bit.ly/Taiwan-2 http://bit.ly/Taiwan-3 Check out Eddie's blog: http://thepopchef.blogspot.com Follow Eddie on Twitter here: http://twitter.com/MrEddieHuang Watch Fresh Off the Boat: Bay Area here! http://bit.ly/Fresh-Off-the-Boat-Bay-Area-1 Check out our full video catalog: http://www.youtube.com/user/vice/videos Videos, daily editorial and more: http://vice.com Like VICE on Facebook: http://fb.com/vice Follow VICE on Twitter: http://twitter.com/vice Read our tumblr: http://vicemag.tumblr.com

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Watch Season 2 of Fresh Off The Boat here! http://bit.ly/Fresh-Off-The-Boat-Season-2 We bring you outtakes, behind the scenes footage and bloopers from the first season of Fresh off The Boat. Enjoy! Watch Season 1 of Fresh Off the Boat here: http://bit.ly/Fresh-Off-The-Boat-Season-1 Season 2 coming soon. Subscribe now! http://bit.ly/Subscribe-to-VICE Buy Eddie's book here! http://www.FreshOffTheBoatBook.com Check out Eddie's blog: http://thepopchef.blogspot.com Follow Eddie on Twitter here: http://twitter.com/MrEddieHuang Check out our full video catalog: http://bit.ly/VICE-Videos Videos, daily editorial and more: http://vice.com Like VICE on Facebook: http://fb.com/vice Follow VICE on Twitter: http://twitter.com/vice Read our tumblr: http://vicemag.tumblr.com

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Watch Season 2 of Fresh Off The Boat here! http://bit.ly/Fresh-Off-The-Boat-Season-2 It's all about the historical for the last episode in Taipei. Eddie spends an afternoon on Shenkeng Old Street soaking up deep rooted traditions. He hits up the Randall Cunningham of stinky tofu restaurants, explores ancient Eastern medicine with cupping therapy on his thrown out back, and finally kicks back with a tea ceremony. Back to New York and then on to Miami next. Stay tuned. Watch parts 1 and 2 here: http://bit.ly/Back-in-Taiwan-1 http://bit.ly/Back-in-Taiwan-2 Check out the very first episode of Fresh Off the Boat here: http://bit.ly/Fresh-Off-the-Boat-Bay-Area-1 Buy Eddie's book here! http://www.FreshOffTheBoatBook.com Check out Eddie's blog: http://thepopchef.blogspot.com Follow Eddie on Twitter here: http://twitter.com/MrEddieHuang Watch more Fresh Off the Boat here! http://bitly.com/Fresh-Off-The-Boat Subscribe to VICE here! http://bit.ly/Subscribe-to-VICE Check out our full video catalog: http://bit.ly/VICE-Videos Videos, daily editorial and more: http://vice.com Like VICE on Facebook: http://fb.com/vice Follow VICE on Twitter: http://twitter.com/vice Read our tumblr: http://vicemag.tumblr.com

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This homemade Thai curry is so simple and easy to make. It's packed with potatoes so you don't fork out on too much beef. The slow cooked meat melts in your mouth and is a dish that will really impress. Go on, beat the takeaway and make this for yourself! Get the full recipe at: http://sortedfood.com/beefmassamancurry Make sure you're up to date on all the latest SORTED happenings: http://twitter.com/sortedfood http://facebook.com/sortedfood http://instagram.com/sortedfood http://pinterest.com/sortedfood http://sortedfood.tumblr.com

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A homemade curry is a fine thing, but very few are quicker and tastier than a Thai green curry. Using our version of a homemade Thai curry paste, cooked out with lashings of coconut milk and then finished with all the authentic Thai flavourings we offer our version of a Thai Green Chicken Curry to stand-up comedian and Radio 1 DJ, Tom Deacon. A Thai meal made in 20 minutes... SORTED! Get the recipe at http://sortedfood.com/thaigreencurry See more of Tom at http://tomdeacon.co.uk Take a sneaky look at next week's recipe here http://sortedfood.com/comingsoon Share your cooking results with us: http://facebook.com/sortedfood http://twitter.com/sortedfood

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Get all the details for this Thai grilled fish street food recipe (pla pao ปลาเผา) right here: http://wp.me/p4a4F7-2fu One of my favorite ways to eat a whole fish is by grilling it the Thai way. On the streets of Thailand you'll find pla pao (ปลาเผา), or Thai grilled / roasted fish, all over the places. It's a common meal, and especially goes well with a plate of som tam (green papaya salad) and a couple of baskets of fresh sticky rice. For this Thai grilled fish recipe (pla pao ปลาเผา), I made the two most common types of fish which you'll find on the streets of Thailand: a a red hybrid tilapia known in Thai as pla tabtim (ปลาทับทิม), and a snakehead fish known as a pla chon (ปลาช่อน). Both of them are common and widely found in Thailand, but most of the time, and especially when I make it myself, I overall prefer the pla tabtim. In the US when I went to the Asian supermarket, I also found both of these fish available, so hopefully you'll be able to find them wherever you are. You could also substitute this recipe for other types of firm whole fish. If you buy your fish from the butcher, you should try to have them (or you can do it back at home) remove the gills and guts from the gills, and not cut open the belly - that way you can stuff the fish with the extra ingredients without everything falling out the bottom of the fish. Another tip for this recipe is that if you can keep the fish with the scales on, that's better for the grilling process. So keep the scales on Along with the fish itself, one of the most important components of a Thai pla pao is the seafood sauce, which in Thai is known as nam jim seafood. The sauce is pretty simple to make, but it has so much incredible flavor from the garlic, chilies, and fish sauce. For the fish 2 whole fish (also 1 fish works fine, just reduce ingredients) ½ kilo of salt (big grain if possible) 2 tablespoons of all purpose flour About 1 tablespoon of water 4 - 6 stalks lemongrass small handful of kaffir lime leaves For the sauce seafood 6 tablespoons fresh lime juice 3 tablespoons water 2 tablespoons fish sauce 1 tablespoon sugar ½ teaspoon of salt 15 cloves of garlic 20 Thai bird chilies (prik kee noo suan พริกขี้หนูสวน) This Thai grilled fish street food recipe (pla pao ปลาเผา) should take about 15 or 20 minutes to get everything ready, and then it will need to be on the grill cooking for about 45 minutes to 1 hour, depending on how hot your fire is, and how big your fish are. Enjoy this Thai street food recipe, and let me know how yours turns out! Music in this video courtesy of Audio Network. Check out my full Thai pad see ew recipe for further ingredients and instructions: http://wp.me/p4a4F7-2fu Authentic Thai recipes: http://www.eatingthaifood.com/thai-recipes/ Free Thai street food guide: http://www.eatingthaifood.com/free-bangkok-dollar-menu-guide/ Eating Thai Food Guide: http://www.eatingthaifood.com/eating-thai-food-guide/ Bangkok 101 Guide: http://migrationology.com/ebook-101-things-to-do-in-bangkok/ Thank you so much for watching this food and travel video by Mark Wiens. Don't forget to subscribe so you don't miss my next tasty adventure. You can subscribe right here: http://www.youtube.com/subscription_center?add_user=migrationology

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