MAMA: And we dip with the vegetable and the cucumber.

This one we eat with the sticky rice.

SETH: Okay, so, we're making a little bit of a chili dip today.

“MAMA”: Yeah, chili dip.

SETH: I like the sound of that.

SETH: All these ingredients have been pounded out to make this beautiful curry paste.

And I'm guessing it's the shrimp paste is the reason I'm getting that nice kind of fermented aroma.

“MAMA”: Yeah.

Yes.

SETH: All right, that sounds good.

So, how do you get started on the cooking process here, chef?

“MAMA”: We have some oil.

Garlic first.

SETH: Every great dish has to start with some garlic.

“MAMA”: Yeah.

Okay, we put the chili.

Yeah, we can put the pork.

We use the kurobuta pork.

It's a good pork.

A good quality.

Now we stir a little bit.

And I make a pork to cook a little bit.

See, aroma coming.

Make your skin good, make you handsome.

Make you, uh, younger.

SETH: Yeah.

I wish food could do that, chef.

“MAMA”: Tomato.

"MAMA": After, we can put the soy sauce.

But not put too much yet to make too salty.

It's not good for your body, to your kidney have a problem that you eat too much salty, right?

SETH: I really appreciate your concern for my health.

“MAMA”: This one make your skin look good too and make you handsome.

SETH: All right.

Well, I'll take all the help I can get.

I was already excited about this dish.

I'll be younger, more handsome and great skin.

I might be eating here every single day, chef.

“MAMA”: Thank you so much.

SETH: All right, guys.

Beautiful Northern Thai spread on the table.

And it looks like we're going with sticky rice as our utensil here?

"MAMA": Yes, uh-huh.

SETH: All right, make a little sandwich and then just dig right in?

“MAMA”: Take a dip.

PETER: Yes, right in.

“MAMA”: Little bit, little bit.

SETH: Little bit?

“MAMA”: Not too much.

SETH: Very strong flavor.

“MAMA”: Okay.

SETH: All right.

That is a killer bite right there.

There is a good amount of heat, you weren't joking.

But I think there's that sharpness too coming from the shrimp paste, those fermented beans, and maybe it's the soy sauce to round it out, but that is a complex bite that is full of flavor.

I love it.

And all these veggies and everything, this is also... you can use to dip as well?

“MAMA”: Yeah, you can eat with the cucumber, uh, steamed vegetable.

SETH: All right, I think I'm going to try a little cucumber.

PETER: I like the way you put the crispy pork.

SETH: I really like the way the veggie works though because you get that freshness too from the veggie and a nice little contrast of textures.

But it is a porky dish, so I'm going to try a pork skin too.

(crunching) Mmm, just a crunch explosion.