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Our Thailand Vlog!

June 26, 2018

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Hello everyone! We’re back from Thailand after spending six days celebrating our 11 year wedding anniversary. Yes six days. That’s a long time to celebrate an anniversary, but you know we just really really like being married and so we celebrate it often. Next year we’ll celebrate for 10 days. The following year, 14 days. By the time we’re in our 80s, we’ll be celebrating our anniversaries all year long. That’s what I want my marriage to look like.

To be honest, we’re not super adventurous travelers when we go on vacation, which might seem contradictory to what our whole message is about. But, quite frankly, we’re always adventuring in Japan. We’re always out and about looking for new places, trying to discover new foods, meeting new people, digging in as much as we can, and so when we’re on vacation time we just want to chill. Let me sit by a beach and read my book and drink fruity drinks that I’ll never order otherwise. Hell I had a lotta pina coladas in Thailand. Haven’t had any since coming back. Just drinking tea now, really, trying to undo the weight gain from one week of not counting calories. But now it’s back to Tuna and Egg salad for me!

This was a special trip for us, for me in particular, because it’s the first time we traveled somewhere without our computer or camera gear. No changeable lenses, no tripod, no audio gear. Just our iPads. We went the week without doing (much) work, and it was just a very bizarre feeling to not lug tons of stuff around with us. When we go to Canada in August we’re bringing our camera gear with us, as we have some videos planned for when we’re there, but this time it was different, and I liked it.

We did take a bunch of pictures, though. Check them out!

But we did a weeeeeee bit of trying to learn when we went to Thailand. We spent a day with a chef who took us to the market and explained what a lot of the ingredients are, because really, we haven’t seen a lot of that produce elsewhere. I didn’t know eggplants come in pea format! I didn’t know the right way to make a green curry. So he taught us two recipes, which we’ll share with you here. Check em out:

Tom Yam Goong

Ingredients
Shellfish Stock – 300ml
Kaffir Lime Leaves – 2 leaves
Peeled Shrimp – 150g
Coriander Root – 1 root
Straw Mushrooms – 100g
Fish Sauce – 3 Tbsp
Sliced Galangal – 30g
Freshly Squeezed Lime Juice – 1 lime
Sliced Shallots – 30g
Sliced Lemongrass – 1 stalk

Instructions
1. Boil the shellfish stock, lemongrass, galangal, shallots, kaffir lime leaves, and coriander root for 7 minutes.
2. Add the mushrooms, shrimp, and fish sauce, then boil for another 3 minutes
3. Remove from heat and eat!

Notice that for ours we added a buttload of chilli to ours. I wouldn’t recommend you do the same. Actually, I do recommend it, because spicy food is so fun to eat. Do it at your own discretion.

Gaeng Kheaw Waan Gai (Green Curry)

Ingredients
Sliced Chicken Strips – 150g
Coconut Cream – 50ml
Medium Eggplant cut into wedges – 100g
Shellfish Stock – 50ml
Shrimp Paste – 10ml
Coconut Milk – 50ml
Green Curry Paste – 10g
Kaffir Lime Leaves – 2 leaves
Palm Sugar – 10g
Fish Sauce – 2 Tbsp
Red Chilli Slices – 10g
Vegetable Oil – 2 Tbsp
Small Green Eggplant – 20g
Sweet Basil Leaves – 5g

Instructions
1. Heat the oil, add the shrimp paste and curry paste, then stir for two minutes.
2. Add the coconut milk, shellfish stock, kaffir lime leaves, eggplants, palm sugar, and fish sauce. Simmer until the eggplants are soft
3. Turn the heat up to boiling, add the chicken, basil leaves, and chilli. Boil for one minute.
4. Remove from heat and eat it!

Ok that’s it for now. Off to film some new videos in Japan tomorrow!

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  1. Congratulations on 11 years guys!! Wishing you all the best in the future!!

    5 months ago
  2. Hi guys! I don’t have any social media accounts, so I’ll use this platform to talk about your podcast.

    Honestly my heart dropped a bit when I read the describtion saying it’s your last podcast. I have fond memories of cycling alongside the sea in night-time Helsinki listening to your podcasts, new and old, night after night while enjoying the reflections of the city lights in the sea. It is nostalgic almost. It has been my favourite segment from you guys. I love the stories but the thing I’ve enjoyed the most is listening to your opinions and visions of the world. There is something undeniably attractive about listening two intellect people reason.

    So hearing your intention of continuing the segment in video format makes me quite happy. You asked for opinions about the way it would be conducted. I feel unedited would be a good idea. It would give it a raw and real feeling while taking off the burden of editing from you guys.

    However, I don’t really fancy the idea of a live. The podcast is one of the least interactive segments that you have. You tell the stories that you want to tell and share the ideas you want to share. Of course the same goes with other segments as well but the podcast has always had a more independent feel to it and that’s the beauty of it. It’s like a bubble of your thoughts. I can’t fully explain it but I feel that having live-time commenters would pop it. A podcast to me is finding comfort and joy in someone’s voice, instead of seeking their reaction to mine. There is something holy and pure about it in a non-egoistical way. And also there are some technical challenges that come with a livestream. I would like it if you kept those two as completely different segments.

    Thank you for shining so brightly!

    Love,
    Sweetpotatocat

    5 months ago
  3. Martina, I have to know where you got your swimsuit! It looks so good on you and it’s soo pretty!

    5 months ago
  4. Ah Thailand, I’m so jealous! If there is one country that has so much great food that I like, it’s Thailand. Maybe some day I’ll go when I have moneys. Great video, lots of fun :). I like bouncy boat rides :). Martina, I too love that you can dance on your actual toes in the water like in ballet, it’s so much fun ;). By the way, the spicy basil is sometimes called “cinemon” or “holy” thai basil. It’s not what most people call “Thai basil” which is the anise-smelling purple-y one. I love holy thai basil soooooooo much, but I can rarely get it, so when I get it at the SuperKing Asian supermarket, I get a lot and pickle it to use later – still tastes great :). You’re not allowed to grow it in Canada T_T, but you can grow regular Thai basil – I have some of that in my garden, makes beautiful flowers like small lilacs. Worth it for Pho and similar dishes. Weirdly enough if you pickle green Thai chilis, they get milder, I’ve used 3 or 4 chopped with seeds and all in a dish for only minor heat. How was the young Thai coconut drink? I would love to taste those fresh. Sigh. Glad you guise had fun, congratulations on your anniversary. May you have many many more happy ones XD

    5 months ago