MarkKim + Chef (2023-…): Season 1, Episode 3 - Episode #1.3 - full transcript
Oh!
-What is it?
-Who put this here?
How did they get in our house?
-Hold on.
-Read it.
"These are the main ingredients
for today."
"Don't panic. From Chef Pam."
Everyone knows how much we love to eat
but neither of us knows how to cook.
As we're getting married soon
we want to learn how to cook
from some of the most renowned chefs
across Thailand.
What is this? A fish?
It's a fish.
Judging from the main ingredient
I'm pretty sure today's menu
is going to be a challenging one.
And we think we'll be able to pick up
some great cooking tips
from today's chef.
Also, we have special guests
joining us today.
What are we going to eat today?
What are in these bags?
What are in these bags?
Race, help Mummy carry one bag, please.
Let's go.
Come on.
Hi!
-Here she comes!
-My friend!
-Hello!
-Hello.
Hello, my friends.
-Hello...
-Come here, Race.
On today's MarkKim + Chef, we'd like to
take cooking to the next level.
We're expecting some surprises
perhaps new ingredients or recipes
that the chef has prepared for us.
Today, we're going to learn
how to fillet a whole salmon
which we have never done before.
I'm sure this is going to be
quite interesting.
Let's ask the chef
what we have to do today.
OK.
-Hello.
-They have a kid on their end too.
Hello, Chef Pam.
We're Mark and Kim.
Who's that?
-She's smiling.
-What a lovely smile.
We have Chef Pam joining us today.
She's a culinary expert
who has clinched many awards
and gained recognition
both in Asia and around the world.
With Chef Pam's wealth of experience
we have nothing to worry about.
Our only concern
is whether we can follow
her instructions well.
Stay tuned to find out!
-This is Pat.
-Hello.
-And that's Racing over there.
-Here he is.
Wow, Cha. That's Racing.
Isn't he handsome?
-Yes, he is.
-Yes, he is.
What's your daughter's name?
Her name is Pitcha.
-Hello.
-Hello.
What is this you have for us here?
Well, we have a simple menu today
but I want to teach you
some basics of cooking
and that is how to fillet
a whole salmon.
-Salmon.
-Yes, a whole salmon.
You sent us a whole salmon
but just one, with no backups.
Are you so sure
we can get it right in one try?
You have just one chance,
but not to worry.
It's a big fish.
There'll surely
be something left to cook.
-Shall we start?
-Let's start.
OK. Bye. See you later.
What should we put aside for now?
I think we should work
on the salmon first
so put everything else aside
and place the salmon
on your chopping board.
-OK.
-This salmon is about 5kg.
Babe, you can do it.
Oh, babe...
Mark will be the head chef today.
We'll be making two dishes today.
The first dish is
salmon head stew in a soy sauce broth.
The second dish is a salmon tartare.
Salmon tartare!
Come on, I'm ready.
OK, grab your knife.
Starting by cutting here.
-Cut the tail.
-Cut the tail.
But don't cut all the way down.
Cut until you reach the bone.
-OK.
-That's the spine.
OK, and then cut sideways
until you reach this point.
Yes, keep going.
Why are we cutting it this way, Chef?
Because we want to remove all the meat
from right above the spine.
-Don't cut the spine.
-Don't cut into the bone.
How do I do this?
That's right. Be careful, Mark.
I think you gotta push your knife in.
-Like this?
-You're doing it right.
Next, keep going
until you reach the bottom fin.
Continue cutting above that fin.
That's right, babe.
Yes... that's correct.
Continue cutting above the bottom fin.
Cut above the fin.
That's right. Very good.
-Steady...
-OK.
Now, you can pause right there.
Next, we'll open up
the abdomen like this.
Do you see the spine in the middle?
-Yes.
-OK, we'll start cutting
at about 1cm above the spine.
Start cutting...
I can feel my knife
cutting through the bones.
That's what we want.
We want to cut through the bones.
OK.
So, we have been cutting
above the spine, right?
Now, we'll start cutting
beneath the spine.
Cut beneath the spine.
-Yes, cut through the bones.
-OK.
Be careful, Race. Be careful.
We can hear the sound
of the bones breaking.
-Yeah, I can hear that.
-Me too.
Yes, Chef. It sounds kind of like me
when I'm lacking collagen.
The same cracking noises.
OK, now we move on to the head.
We're going to
find the spot in the middle
where the spine begins.
Put your knife on that spot.
Right there. I found it!
Using this point as our reference
we'll start cutting right here.
Yes, until we hit the spine.
Angle your knife downwards
and then slide it along the spine
all the way to the tail.
OK.
If the salmon is
too slippery to hold onto
you can use a cloth.
Good job, babe!
Babe, your pinky finger seems so tense.
That's right!
You're doing really well.
You look like you've done this before.
He hasn't.
I'm good at playing by ear.
OK, when you're done, gently open it up
so you can see where the bones are
and continue cutting farther in.
Yes, I still hear the bones cracking.
You're drooling.
I can still hear
the bones cracking, Chef.
If you hear the bones cracking
try cutting above the bones.
Re-angle your knife.
Re-angle my knife...
so I don't cut into the bones.
Babe, you're wasting the salmon.
Yeah, I think so. It's OK.
-Let's just do it.
-Yes, go ahead.
That's fine for a first-timer.
Chef, seriously.
I think it's good now.
How many fish did you waste
before you became an expert?
Let's just say I spent
a fair bit of money.
I can see why culinary classes
are expensive.
Actually, it's the same principle
when we fillet small fish.
Why does our fish look like this, Chef?
You didn't cut near enough to the bone.
Didn't cut near enough...
Will we get to eat today?
It's OK. If it's done, it's done.
No problem. Now, lift the fillet up
at the abdomen
and cut through the gap
we've made earlier.
Be careful not to cut your fingers.
It should still be attached
to the spine.
So we're going to
separate the meat from the spine.
You'll hear this. Something like this.
-Yeah, that's it. -Cut across the bone.
Take the whole thing up.
Right, that's right.
-Right, that's right.
-Pat is right.
-That whole piece.
-This piece, right?
-That's right.
-What do I do next?
Just continue.
Keep cutting.
-Yes, go on.
-That's it. Cut it.
-You're amazing.
-Keep going.
-Am I good, babe?
-No.
No.
It's coming out.
-Get a tray for it.
-Get a tray.
How did it go, Mark?
I'm really pleased.
I got the whole slab out
just like Chef did.
You sure did.
-Shall we continue?
-Yes, let's continue.
Next, we'll use our knife
to remove the bones.
We don't have to flip the salmon over.
Done. There's just a bit more to do.
A bit more.
Cut off the head.
Chef, how do we choose fish?
How do we tell if it's fresh?
First of all, you have to smell it.
It should smell clean and fresh
and not have any fishy odour.
Then check the eyes.
The eyes must be clear.
-Wart?
-So this is how fresh fish smells?
I just had a procedure to remove a wart.
Fish eyes, not wart.
The eyes look clear
so that means it's fresh.
Chef.
There's so much meat left on the bones.
It's OK.
We'll be using it to make our stew.
Chop the spine into six pieces.
Next, cut the head in half.
Race, come here.
Everyone is scared. I'm scared too.
That's right.
Babe, chop it.
How do I chop it?
What are we doing now?
-That's it.
-Do it like that. Chop it.
Since we don't have a cleaver
you can just use your knife.
Perhaps try using a bigger knife?
This is the biggest knife we have, Chef.
Hold on, we'll use
the whole head instead.
You guys can eat it together.
-Noted, Chef.
-OK.
Thank you.
I give up.
OK, next
we're going to trim the fillets.
Be patient, Pat and Racing.
These two are beginners.
They're doing quite well.
This will take some time.
The dish might not look good
but I'm sure it will taste good.
-Delicious?
-Yes.
-We'll remove all the fins.
-OK.
Right here.
I see, remove the fins.
Right here.
Was it like this when you first learnt
how to fillet a whole fish?
-Yes, it was.
-Where did you learn to do it?
In New York.
Did they give you
a whole fish like this?
The truth is, I would buy a whole fish
to practise on my own.
The school didn't provide us
with a lot of practice
but I wanted to be good at it
so I bought salmon to practise at home.
Here comes the first one.
I'm done with the fins.
We're just cleaning up the fillets.
Watch your fingers.
I don't want a fingerless groom.
A fingerless groom!
Won't that be great?
He'll be going
"I love you" all the time.
Hold on.
Take it out.
Babe, watch your fingers.
I know...
Then remove the bones from the belly.
More bones?
Lots of them here.
-Yes, do it.
-That's right.
That's right, but, babe
look at how Chef is doing it.
Babe, Chef's knife is much sharper.
She sharpens it regularly.
Should we get you a different knife?
The coloured one, maybe?
-This?
-Is it sharp? That knife.
I think so.
I think Mark's knife is blunt...
-because...
-Babe, be careful.
he used it to chop the fish head.
Babe, try the other knife.
The flesh is getting all mushy.
OK.
-Cut it, babe, cut it forcefully.
-See?
-This knife is really sharp!
-See?
Because this knife is sharper.
Cut it off.
Cut it off, babe.
This reminds me of Aon.
How did you and Kim get so close?
It began with Kim asking me
if I had any close friends.
She asked
who my close friends were
in the entertainment industry.
So, I told Kim
I wasn't close with anyone.
Kim thought I was lying.
I thought it would be embarrassing
if I claim to be close to someone
only for that person to say
they don't really know me very well.
Kim said if I got
asked this question again
I could say I'm close to her.
That was how we became close.
We starred in the same Thai drama.
Yes, we were in a few
Thai dramas together.
And we were together all the time.
Kim likes to gossip about people.
Hey, that's not true.
Chef, do we remove this part?
-The belly.
-Yes, remove it
but we have a use for it later.
So don't throw it away.
What is this part called?
It's called toro.
-It's the belly.
-Toro.
Toro. Like with tuna.
-It's the fatty part.
-We can grill it.
It's great when grilled
with a dash of salt.
Next, we'll cut
the salmon fillet in half.
Find the centre.
Go on...
-Take it... put it in the fridge.
-No!
Thank you.
You must be here a lot.
You know where everything is.
OK, next we'll be cutting the salmon
to make the tartare.
Let's start by removing the skin.
Race, they're about to use a knife.
Cut the fillet in half, lengthwise.
-This way.
-OK.
As for the belly cut, put it aside.
OK. For this slab of fish
we'll start cutting from the tail end.
Angle your knife like this, Mark.
OK... and slice across.
You left too much meat on the skin!
Look at all that meat.
We'll keep it for the stew.
You can definitely
use that for the stew.
That's why you cut it that way, right?
Yes, so there will be something
to chew on in the stew.
Right. A meaty stew.
OK, very good...
Very good.
Everything I do is good, Chef.
OK, let's cut the salmon now.
We'll cut this into three pieces
so it will be easier to manage.
Next, we'll cut it lengthwise like this.
Each piece about 1cm thick.
-Too thin.
-Is this too thin?
-It's a bit too thin.
-OK.
Oh... we might have to toss it.
For sure.
OK, next, we're going to cut it
long and thin like spaghetti.
Then dice it like this.
Pat, you can choose
if you prefer a larger or a finer dice.
What kind of dice do you want?
I just want one with a higher score.
That's a different type of dice.
Chef!
Can I...
eat Chef's cooking instead?
Everything looks on track over there.
Mark and Kim,
you're getting married soon.
Any plans on having kids soon?
Not so soon, Chef.
I think perhaps in another two years.
In another two years.
You wish to focus on your career first?
We have to master
our cooking skills first.
Why do you want to wait?
Because I want to
enjoy being a housewife first.
How many children do you want to have?
One.
-Just one? Why?
-Yes.
How many kids do you have?
I only have one.
Hey, don't kill the mood!
If you have kids
do you want a girl or a boy?
A boy.
-Mark wants to have a boy.
-Yes, I do.
He'll pamper his boy.
Are you a naughty boy? Is he naughty?
-Are boys naughty?
-Are you naughty?
-Oh, you are.
-Oh, boy.
How many children do you have, Chef?
Just one
but I plan to have
another one next year.
Did you initially plan to just have one?
Actually, I didn't plan to get pregnant.
She just came along.
My original plan was to focus on work.
I think it's easier to get pregnant
when you're not stressing over
having a baby.
How is it going, Mark?
I'm done here
with one piece of fish left
just like you.
OK, keep that aside for now.
Put the diced salmon in the fridge.
We're going to start making
the stew now.
OK, let's cut the vegetables
we'll need to stir-fry later.
-OK.
-OK, get some ginger.
-Ginger.
-After washing it
we'll cut it without removing the skin.
Cut four to five slices of ginger.
More...
Four to five slices.
-Does this look right?
-Perfect.
That's funny.
Put them in the dish.
-Next, chilli.
-Chilli.
One chilli.
Cut it into pieces like this.
Into pieces again?
Just one, to make
the dish more aromatic.
Just one.
-OK.
-Put the rest aside.
Next, Japanese scallion.
Cut it into pieces,
about half an inch wide.
Next, get eight cloves of garlic.
Crush them.
Next, let's heat our pan.
Add about three tablespoons of oil.
One, two, three.
Put in all the vegetables
that we've chopped.
OK, while we wait for it to heat up
we'll cut the radish.
-OK.
-Radish.
Peel it first.
Chef, we have our stove
on pretty high heat.
The heat needs to be really high.
We want the vegetables to be fragrant
and a little caramelised.
It will make our soup
much more aromatic.
Now, cut the radish
into bite-size pieces.
Cut it in half like this.
Next, we have to cut it into slices
like this. Thin slices.
Radish will make the soup sweeter.
It smells good already.
It smells so good.
It's starting to char, Chef.
Let it smell like...
We want it to be a bit charred.
OK, sure.
OK, after we're done with the radish
we're going to cut the mushrooms.
Mushrooms.
First, remove the stem like this.
Don't throw the stem away.
We'll add it into the pot.
The garlic is about to burn.
Is it? You may add water now.
Then add the radish that we cut earlier.
Cut the mushrooms into quarters.
Is it smelling good in your kitchen?
-Yes, it smells great.
-Really nice.
Yes, it does.
OK. Now for the seasoning
we have sweet dark soy sauce.
Where is it?
Is it black soy sauce?
Yes, and then soy sauce.
Soy sauce.
Yes, and mirin.
Put it aside.
Oh, here's the mirin.
What is mirin?
Japanese will add this
when they're cooking rice.
-Yes, that's mirin.
-See? I'm right.
What is it?
I want to taste it.
OK, and then there's honey.
Seriously, what is mirin?
Mirin is like a liquor
but it's a little sweeter.
Oh, no wonder.
OK, let's season our soup.
First, we'll add
sweet soy sauce for colour.
About one tablespoon.
That looks like two tablespoons.
Then add about
one tablespoon of soy sauce.
Just a little bit.
Then pour in some honey
to add sweetness.
About one tablespoon of mirin.
You're not using measuring spoons?
We're eyeballing it, Chef.
If this tastes bad, it's all on you.
-You can just eyeball it.
-Yes.
If it doesn't taste
like Chef's, it's your fault.
It's OK.
-What?
-Taste it.
Chef said to taste it.
Taste it. The savouriness should
hit you first,
followed by the sweetness.
Do you want a taste of this?
May I have a spoon?
Don't we have to wait
for it to cool before tasting it?
Chef said to taste it now.
-It's savoury.
-First, the savouriness.
OK.
-First, the savouriness.
-Excuse me.
Add salt and pepper too.
-Wait a minute.
-It's not good?
Looks like my measurements are off.
The ratio has been wrong
since the fish sauce.
No, I mean the oil.
Chef.
-Yes?
-It tastes like water
with some stuff in it.
It's bland.
Can we add some salt now?
Yes, go ahead.
Chef!
Salt
Wait, it's not done yet.
Pepper, soy sauce, salt. Make it good.
Do you mean to make it delicious?
Let's turn up the heat
to boil off some of the liquid.
OK.
Next, we'll be adding
the salmon head
and trimmings to the pot.
Let's tidy up the countertop.
Race, go sit and wait.
He wants a taste of this.
He can smell the soup.
My son says it smells really nice.
He wants to taste it.
We'll see what he thinks.
Just give him a spoonful.
Let's see what you think, my son.
Here you go, Race.
The colour should be like this
and the consistency of your soup
should be a bit thicker than before.
How is it? It's good?
-Is it good?
-Race said it's delicious.
-Really?
-Baby, this is like japchae.
Is it like Korean japchae soup?
-"Jab chae"?
-It's japchae.
It's similar.
OK, let's move on to our next task
which is making the mayonnaise.
It will be used as the tartare dressing.
First, we'll separate the yolk
from the egg white.
-Yes.
-Babe, you can do it.
Come on.
But babe, you're the head chef.
The eggs are here. You can do it.
OK, we'll only be using the egg yolks
but we'll keep the egg whites aside.
Use two eggs.
May I try one?
Well done.
Go ahead.
Why are you two so good at this?
Crap!
Crap!
What? Babe!
Babe, wipe it up.
I think I better leave this to you.
OK, then we'll add Dijon mustard.
Add about half a tablespoon.
What's Dijon mustard?
How is it different
from regular mustard?
It's from Dijon, France.
While English mustard
comes from England.
Mustard differs from region to region.
Depending on their place of origin
their taste varies
as do their level of spiciness.
Add a dash of salt.
Salt.
Now mix the egg yolks with the mustard.
Race would like to do it.
Do you want to give it a try? Go ahead.
I'll hold the bowl for you.
-He likes to cook.
-Does he really?
Pat, you can pour the oil for Racing.
You can use olive oil for this.
Add about two cups.
That looks like a lot.
If you don't want to add so much
start by adding just one cup.
OK, now, wait... wait!
Crap!
When you make mayonnaise
you have to add the oil slowly.
Otherwise your mayonnaise
might separate.
-Oh, whisk it slowly.
-Yes.
Whisk fast, but pour in the oil slowly.
Whisk fast, but pour in the oil slowly.
And see if it blends together.
OK, let me show you.
You have to be quick.
It needs to be quick.
Come on, I'll help to pour the oil.
I think her whisk is small.
Take turns.
-Until it's thick.
-Don't stop whisking.
Don't stop.
-Oh my god!
-Pour it.
Pour it...
-Enough.
-Good job!
It should be thick like this.
Are your oil and egg still separate?
Or nicely blended together?
It's blended together.
OK, then you've got it.
OK.
Next, we'll cut some vegetables
for the mayonnaise.
We have gherkins, which look like this.
Pickled cucumber and capers.
There's probably still some liquid
in your pot of vegetables
but mine's all good.
Yes, there's still so much liquid.
Just let it cook a bit longer. It's OK.
OK, just leave it.
We're going to chop
the gherkins and capers
and add them into the mayonnaise.
Is someone still whisking
the mayonnaise over there?
-Yes.
-Yes, still.
You have a human mixer right there.
The excess liquid has boiled off, Chef.
-Has it already?
-Yes.
You can add the salmon head now.
Add everything in.
The head and the bones.
If your pot is too small
you don't have to add everything in.
Save some for the next time.
Good, I think it's full.
All right.
OK. Put the lid on and let it simmer.
Next, add the chopped capers
and gherkins
into the mayonnaise.
Use a spoon to mix.
-It looks tasty.
-OK.
Mix well.
Then, we're going to cut
some red onions.
Dice it and add it
to the mayonnaise too.
-Is this too much?
-No.
Check your pot to see
how the stew is coming along.
Kim, how is it? That looks good.
It's good.
Put the lid back on
and turn off the heat.
We're going to let it sit
while we finish up our dish.
Chef, is this enough?
-This.
-Onion.
Yes, it's like tartare sauce.
That's enough.
Now, to make it sour and salty...
For saltiness, we'll add salt
and for the tanginess, we'll add lemon.
Take the diced salmon from the fridge
and mix it with this sauce.
How did you become a chef?
Did you always want to be a chef
or did it happen by chance?
I've loved cooking
ever since I was little.
After obtaining my degree
in communication arts
at Chulalongkorn University
I went on to study culinary arts
at Le Cordon Bleu Dusit.
What kind of cuisine
do you specialise in?
Thai or Western?
I learnt Western cuisine in school
but when I cook at home with my mum
I'd make Thai and Chinese food.
-Nice!
-That's impressive.
OK. Now, add the sauce
to your diced salmon.
Add the sauce a little at a time
because if you add too much
you can't take it out.
We'll add some lemon zest
to get a nice fragrance.
Lemon zest. Don't grate too hard
or it'll be bitter.
Looking great.
We're going to cut some bread.
Slice the bread
and toast them in a pan.
We're going to dish up
the salmon head stew first.
It looks so appetising.
Yes, it does.
Put the roe on top.
OK.
Let's ask Chef Pam to rate
her student's cooking skills today.
Out of ten, how many points
would you give?
I'll give you an eight out of ten.
I wanted to give you
a bit of a challenge
so I got you a whole salmon
but you did better than I expected.
-It's really delicious.
-Very good.
I'll give this a ten out of ten.
Really, ten out of ten?
It tastes like what
you'd get in a restaurant.
Pour some gravy over your rice.
Rice topped with gravy.
It tastes more flavourful now.
How is it?
How much do you rate this?
Oh my god!
You can do it! Oh my god!
Very good! You did really well!
How many points will you give?
Out of ten, how many points
will you give?
Ten out of ten.
Excellent.
Thank you, Chef Pam.
Thank you very much
for teaching us today.
Thank you, Chef.
We have two more dishes
in our repertoire now.
Yes, simple dishes.
Yes, like before
MarkKim + Chef will be donating
30,000 Thai baht
to a charity organisation.
We'll let Chef Pam choose
the organisation to donate to.
The Education
for Development Foundation.
I believe education is fundamental
for the development of children.
It's something that money can't buy.
I hope all children
have access to education
and get to fulfil their potential.
OK, thank you.
-I rejoice in your merit.
-Thank you.
-Thank you very much.
-Thank you.
Bye.
-Bye.
-Thank you.
It's really good.
So good.
-What is it?
-Who put this here?
How did they get in our house?
-Hold on.
-Read it.
"These are the main ingredients
for today."
"Don't panic. From Chef Pam."
Everyone knows how much we love to eat
but neither of us knows how to cook.
As we're getting married soon
we want to learn how to cook
from some of the most renowned chefs
across Thailand.
What is this? A fish?
It's a fish.
Judging from the main ingredient
I'm pretty sure today's menu
is going to be a challenging one.
And we think we'll be able to pick up
some great cooking tips
from today's chef.
Also, we have special guests
joining us today.
What are we going to eat today?
What are in these bags?
What are in these bags?
Race, help Mummy carry one bag, please.
Let's go.
Come on.
Hi!
-Here she comes!
-My friend!
-Hello!
-Hello.
Hello, my friends.
-Hello...
-Come here, Race.
On today's MarkKim + Chef, we'd like to
take cooking to the next level.
We're expecting some surprises
perhaps new ingredients or recipes
that the chef has prepared for us.
Today, we're going to learn
how to fillet a whole salmon
which we have never done before.
I'm sure this is going to be
quite interesting.
Let's ask the chef
what we have to do today.
OK.
-Hello.
-They have a kid on their end too.
Hello, Chef Pam.
We're Mark and Kim.
Who's that?
-She's smiling.
-What a lovely smile.
We have Chef Pam joining us today.
She's a culinary expert
who has clinched many awards
and gained recognition
both in Asia and around the world.
With Chef Pam's wealth of experience
we have nothing to worry about.
Our only concern
is whether we can follow
her instructions well.
Stay tuned to find out!
-This is Pat.
-Hello.
-And that's Racing over there.
-Here he is.
Wow, Cha. That's Racing.
Isn't he handsome?
-Yes, he is.
-Yes, he is.
What's your daughter's name?
Her name is Pitcha.
-Hello.
-Hello.
What is this you have for us here?
Well, we have a simple menu today
but I want to teach you
some basics of cooking
and that is how to fillet
a whole salmon.
-Salmon.
-Yes, a whole salmon.
You sent us a whole salmon
but just one, with no backups.
Are you so sure
we can get it right in one try?
You have just one chance,
but not to worry.
It's a big fish.
There'll surely
be something left to cook.
-Shall we start?
-Let's start.
OK. Bye. See you later.
What should we put aside for now?
I think we should work
on the salmon first
so put everything else aside
and place the salmon
on your chopping board.
-OK.
-This salmon is about 5kg.
Babe, you can do it.
Oh, babe...
Mark will be the head chef today.
We'll be making two dishes today.
The first dish is
salmon head stew in a soy sauce broth.
The second dish is a salmon tartare.
Salmon tartare!
Come on, I'm ready.
OK, grab your knife.
Starting by cutting here.
-Cut the tail.
-Cut the tail.
But don't cut all the way down.
Cut until you reach the bone.
-OK.
-That's the spine.
OK, and then cut sideways
until you reach this point.
Yes, keep going.
Why are we cutting it this way, Chef?
Because we want to remove all the meat
from right above the spine.
-Don't cut the spine.
-Don't cut into the bone.
How do I do this?
That's right. Be careful, Mark.
I think you gotta push your knife in.
-Like this?
-You're doing it right.
Next, keep going
until you reach the bottom fin.
Continue cutting above that fin.
That's right, babe.
Yes... that's correct.
Continue cutting above the bottom fin.
Cut above the fin.
That's right. Very good.
-Steady...
-OK.
Now, you can pause right there.
Next, we'll open up
the abdomen like this.
Do you see the spine in the middle?
-Yes.
-OK, we'll start cutting
at about 1cm above the spine.
Start cutting...
I can feel my knife
cutting through the bones.
That's what we want.
We want to cut through the bones.
OK.
So, we have been cutting
above the spine, right?
Now, we'll start cutting
beneath the spine.
Cut beneath the spine.
-Yes, cut through the bones.
-OK.
Be careful, Race. Be careful.
We can hear the sound
of the bones breaking.
-Yeah, I can hear that.
-Me too.
Yes, Chef. It sounds kind of like me
when I'm lacking collagen.
The same cracking noises.
OK, now we move on to the head.
We're going to
find the spot in the middle
where the spine begins.
Put your knife on that spot.
Right there. I found it!
Using this point as our reference
we'll start cutting right here.
Yes, until we hit the spine.
Angle your knife downwards
and then slide it along the spine
all the way to the tail.
OK.
If the salmon is
too slippery to hold onto
you can use a cloth.
Good job, babe!
Babe, your pinky finger seems so tense.
That's right!
You're doing really well.
You look like you've done this before.
He hasn't.
I'm good at playing by ear.
OK, when you're done, gently open it up
so you can see where the bones are
and continue cutting farther in.
Yes, I still hear the bones cracking.
You're drooling.
I can still hear
the bones cracking, Chef.
If you hear the bones cracking
try cutting above the bones.
Re-angle your knife.
Re-angle my knife...
so I don't cut into the bones.
Babe, you're wasting the salmon.
Yeah, I think so. It's OK.
-Let's just do it.
-Yes, go ahead.
That's fine for a first-timer.
Chef, seriously.
I think it's good now.
How many fish did you waste
before you became an expert?
Let's just say I spent
a fair bit of money.
I can see why culinary classes
are expensive.
Actually, it's the same principle
when we fillet small fish.
Why does our fish look like this, Chef?
You didn't cut near enough to the bone.
Didn't cut near enough...
Will we get to eat today?
It's OK. If it's done, it's done.
No problem. Now, lift the fillet up
at the abdomen
and cut through the gap
we've made earlier.
Be careful not to cut your fingers.
It should still be attached
to the spine.
So we're going to
separate the meat from the spine.
You'll hear this. Something like this.
-Yeah, that's it. -Cut across the bone.
Take the whole thing up.
Right, that's right.
-Right, that's right.
-Pat is right.
-That whole piece.
-This piece, right?
-That's right.
-What do I do next?
Just continue.
Keep cutting.
-Yes, go on.
-That's it. Cut it.
-You're amazing.
-Keep going.
-Am I good, babe?
-No.
No.
It's coming out.
-Get a tray for it.
-Get a tray.
How did it go, Mark?
I'm really pleased.
I got the whole slab out
just like Chef did.
You sure did.
-Shall we continue?
-Yes, let's continue.
Next, we'll use our knife
to remove the bones.
We don't have to flip the salmon over.
Done. There's just a bit more to do.
A bit more.
Cut off the head.
Chef, how do we choose fish?
How do we tell if it's fresh?
First of all, you have to smell it.
It should smell clean and fresh
and not have any fishy odour.
Then check the eyes.
The eyes must be clear.
-Wart?
-So this is how fresh fish smells?
I just had a procedure to remove a wart.
Fish eyes, not wart.
The eyes look clear
so that means it's fresh.
Chef.
There's so much meat left on the bones.
It's OK.
We'll be using it to make our stew.
Chop the spine into six pieces.
Next, cut the head in half.
Race, come here.
Everyone is scared. I'm scared too.
That's right.
Babe, chop it.
How do I chop it?
What are we doing now?
-That's it.
-Do it like that. Chop it.
Since we don't have a cleaver
you can just use your knife.
Perhaps try using a bigger knife?
This is the biggest knife we have, Chef.
Hold on, we'll use
the whole head instead.
You guys can eat it together.
-Noted, Chef.
-OK.
Thank you.
I give up.
OK, next
we're going to trim the fillets.
Be patient, Pat and Racing.
These two are beginners.
They're doing quite well.
This will take some time.
The dish might not look good
but I'm sure it will taste good.
-Delicious?
-Yes.
-We'll remove all the fins.
-OK.
Right here.
I see, remove the fins.
Right here.
Was it like this when you first learnt
how to fillet a whole fish?
-Yes, it was.
-Where did you learn to do it?
In New York.
Did they give you
a whole fish like this?
The truth is, I would buy a whole fish
to practise on my own.
The school didn't provide us
with a lot of practice
but I wanted to be good at it
so I bought salmon to practise at home.
Here comes the first one.
I'm done with the fins.
We're just cleaning up the fillets.
Watch your fingers.
I don't want a fingerless groom.
A fingerless groom!
Won't that be great?
He'll be going
"I love you" all the time.
Hold on.
Take it out.
Babe, watch your fingers.
I know...
Then remove the bones from the belly.
More bones?
Lots of them here.
-Yes, do it.
-That's right.
That's right, but, babe
look at how Chef is doing it.
Babe, Chef's knife is much sharper.
She sharpens it regularly.
Should we get you a different knife?
The coloured one, maybe?
-This?
-Is it sharp? That knife.
I think so.
I think Mark's knife is blunt...
-because...
-Babe, be careful.
he used it to chop the fish head.
Babe, try the other knife.
The flesh is getting all mushy.
OK.
-Cut it, babe, cut it forcefully.
-See?
-This knife is really sharp!
-See?
Because this knife is sharper.
Cut it off.
Cut it off, babe.
This reminds me of Aon.
How did you and Kim get so close?
It began with Kim asking me
if I had any close friends.
She asked
who my close friends were
in the entertainment industry.
So, I told Kim
I wasn't close with anyone.
Kim thought I was lying.
I thought it would be embarrassing
if I claim to be close to someone
only for that person to say
they don't really know me very well.
Kim said if I got
asked this question again
I could say I'm close to her.
That was how we became close.
We starred in the same Thai drama.
Yes, we were in a few
Thai dramas together.
And we were together all the time.
Kim likes to gossip about people.
Hey, that's not true.
Chef, do we remove this part?
-The belly.
-Yes, remove it
but we have a use for it later.
So don't throw it away.
What is this part called?
It's called toro.
-It's the belly.
-Toro.
Toro. Like with tuna.
-It's the fatty part.
-We can grill it.
It's great when grilled
with a dash of salt.
Next, we'll cut
the salmon fillet in half.
Find the centre.
Go on...
-Take it... put it in the fridge.
-No!
Thank you.
You must be here a lot.
You know where everything is.
OK, next we'll be cutting the salmon
to make the tartare.
Let's start by removing the skin.
Race, they're about to use a knife.
Cut the fillet in half, lengthwise.
-This way.
-OK.
As for the belly cut, put it aside.
OK. For this slab of fish
we'll start cutting from the tail end.
Angle your knife like this, Mark.
OK... and slice across.
You left too much meat on the skin!
Look at all that meat.
We'll keep it for the stew.
You can definitely
use that for the stew.
That's why you cut it that way, right?
Yes, so there will be something
to chew on in the stew.
Right. A meaty stew.
OK, very good...
Very good.
Everything I do is good, Chef.
OK, let's cut the salmon now.
We'll cut this into three pieces
so it will be easier to manage.
Next, we'll cut it lengthwise like this.
Each piece about 1cm thick.
-Too thin.
-Is this too thin?
-It's a bit too thin.
-OK.
Oh... we might have to toss it.
For sure.
OK, next, we're going to cut it
long and thin like spaghetti.
Then dice it like this.
Pat, you can choose
if you prefer a larger or a finer dice.
What kind of dice do you want?
I just want one with a higher score.
That's a different type of dice.
Chef!
Can I...
eat Chef's cooking instead?
Everything looks on track over there.
Mark and Kim,
you're getting married soon.
Any plans on having kids soon?
Not so soon, Chef.
I think perhaps in another two years.
In another two years.
You wish to focus on your career first?
We have to master
our cooking skills first.
Why do you want to wait?
Because I want to
enjoy being a housewife first.
How many children do you want to have?
One.
-Just one? Why?
-Yes.
How many kids do you have?
I only have one.
Hey, don't kill the mood!
If you have kids
do you want a girl or a boy?
A boy.
-Mark wants to have a boy.
-Yes, I do.
He'll pamper his boy.
Are you a naughty boy? Is he naughty?
-Are boys naughty?
-Are you naughty?
-Oh, you are.
-Oh, boy.
How many children do you have, Chef?
Just one
but I plan to have
another one next year.
Did you initially plan to just have one?
Actually, I didn't plan to get pregnant.
She just came along.
My original plan was to focus on work.
I think it's easier to get pregnant
when you're not stressing over
having a baby.
How is it going, Mark?
I'm done here
with one piece of fish left
just like you.
OK, keep that aside for now.
Put the diced salmon in the fridge.
We're going to start making
the stew now.
OK, let's cut the vegetables
we'll need to stir-fry later.
-OK.
-OK, get some ginger.
-Ginger.
-After washing it
we'll cut it without removing the skin.
Cut four to five slices of ginger.
More...
Four to five slices.
-Does this look right?
-Perfect.
That's funny.
Put them in the dish.
-Next, chilli.
-Chilli.
One chilli.
Cut it into pieces like this.
Into pieces again?
Just one, to make
the dish more aromatic.
Just one.
-OK.
-Put the rest aside.
Next, Japanese scallion.
Cut it into pieces,
about half an inch wide.
Next, get eight cloves of garlic.
Crush them.
Next, let's heat our pan.
Add about three tablespoons of oil.
One, two, three.
Put in all the vegetables
that we've chopped.
OK, while we wait for it to heat up
we'll cut the radish.
-OK.
-Radish.
Peel it first.
Chef, we have our stove
on pretty high heat.
The heat needs to be really high.
We want the vegetables to be fragrant
and a little caramelised.
It will make our soup
much more aromatic.
Now, cut the radish
into bite-size pieces.
Cut it in half like this.
Next, we have to cut it into slices
like this. Thin slices.
Radish will make the soup sweeter.
It smells good already.
It smells so good.
It's starting to char, Chef.
Let it smell like...
We want it to be a bit charred.
OK, sure.
OK, after we're done with the radish
we're going to cut the mushrooms.
Mushrooms.
First, remove the stem like this.
Don't throw the stem away.
We'll add it into the pot.
The garlic is about to burn.
Is it? You may add water now.
Then add the radish that we cut earlier.
Cut the mushrooms into quarters.
Is it smelling good in your kitchen?
-Yes, it smells great.
-Really nice.
Yes, it does.
OK. Now for the seasoning
we have sweet dark soy sauce.
Where is it?
Is it black soy sauce?
Yes, and then soy sauce.
Soy sauce.
Yes, and mirin.
Put it aside.
Oh, here's the mirin.
What is mirin?
Japanese will add this
when they're cooking rice.
-Yes, that's mirin.
-See? I'm right.
What is it?
I want to taste it.
OK, and then there's honey.
Seriously, what is mirin?
Mirin is like a liquor
but it's a little sweeter.
Oh, no wonder.
OK, let's season our soup.
First, we'll add
sweet soy sauce for colour.
About one tablespoon.
That looks like two tablespoons.
Then add about
one tablespoon of soy sauce.
Just a little bit.
Then pour in some honey
to add sweetness.
About one tablespoon of mirin.
You're not using measuring spoons?
We're eyeballing it, Chef.
If this tastes bad, it's all on you.
-You can just eyeball it.
-Yes.
If it doesn't taste
like Chef's, it's your fault.
It's OK.
-What?
-Taste it.
Chef said to taste it.
Taste it. The savouriness should
hit you first,
followed by the sweetness.
Do you want a taste of this?
May I have a spoon?
Don't we have to wait
for it to cool before tasting it?
Chef said to taste it now.
-It's savoury.
-First, the savouriness.
OK.
-First, the savouriness.
-Excuse me.
Add salt and pepper too.
-Wait a minute.
-It's not good?
Looks like my measurements are off.
The ratio has been wrong
since the fish sauce.
No, I mean the oil.
Chef.
-Yes?
-It tastes like water
with some stuff in it.
It's bland.
Can we add some salt now?
Yes, go ahead.
Chef!
Salt
Wait, it's not done yet.
Pepper, soy sauce, salt. Make it good.
Do you mean to make it delicious?
Let's turn up the heat
to boil off some of the liquid.
OK.
Next, we'll be adding
the salmon head
and trimmings to the pot.
Let's tidy up the countertop.
Race, go sit and wait.
He wants a taste of this.
He can smell the soup.
My son says it smells really nice.
He wants to taste it.
We'll see what he thinks.
Just give him a spoonful.
Let's see what you think, my son.
Here you go, Race.
The colour should be like this
and the consistency of your soup
should be a bit thicker than before.
How is it? It's good?
-Is it good?
-Race said it's delicious.
-Really?
-Baby, this is like japchae.
Is it like Korean japchae soup?
-"Jab chae"?
-It's japchae.
It's similar.
OK, let's move on to our next task
which is making the mayonnaise.
It will be used as the tartare dressing.
First, we'll separate the yolk
from the egg white.
-Yes.
-Babe, you can do it.
Come on.
But babe, you're the head chef.
The eggs are here. You can do it.
OK, we'll only be using the egg yolks
but we'll keep the egg whites aside.
Use two eggs.
May I try one?
Well done.
Go ahead.
Why are you two so good at this?
Crap!
Crap!
What? Babe!
Babe, wipe it up.
I think I better leave this to you.
OK, then we'll add Dijon mustard.
Add about half a tablespoon.
What's Dijon mustard?
How is it different
from regular mustard?
It's from Dijon, France.
While English mustard
comes from England.
Mustard differs from region to region.
Depending on their place of origin
their taste varies
as do their level of spiciness.
Add a dash of salt.
Salt.
Now mix the egg yolks with the mustard.
Race would like to do it.
Do you want to give it a try? Go ahead.
I'll hold the bowl for you.
-He likes to cook.
-Does he really?
Pat, you can pour the oil for Racing.
You can use olive oil for this.
Add about two cups.
That looks like a lot.
If you don't want to add so much
start by adding just one cup.
OK, now, wait... wait!
Crap!
When you make mayonnaise
you have to add the oil slowly.
Otherwise your mayonnaise
might separate.
-Oh, whisk it slowly.
-Yes.
Whisk fast, but pour in the oil slowly.
Whisk fast, but pour in the oil slowly.
And see if it blends together.
OK, let me show you.
You have to be quick.
It needs to be quick.
Come on, I'll help to pour the oil.
I think her whisk is small.
Take turns.
-Until it's thick.
-Don't stop whisking.
Don't stop.
-Oh my god!
-Pour it.
Pour it...
-Enough.
-Good job!
It should be thick like this.
Are your oil and egg still separate?
Or nicely blended together?
It's blended together.
OK, then you've got it.
OK.
Next, we'll cut some vegetables
for the mayonnaise.
We have gherkins, which look like this.
Pickled cucumber and capers.
There's probably still some liquid
in your pot of vegetables
but mine's all good.
Yes, there's still so much liquid.
Just let it cook a bit longer. It's OK.
OK, just leave it.
We're going to chop
the gherkins and capers
and add them into the mayonnaise.
Is someone still whisking
the mayonnaise over there?
-Yes.
-Yes, still.
You have a human mixer right there.
The excess liquid has boiled off, Chef.
-Has it already?
-Yes.
You can add the salmon head now.
Add everything in.
The head and the bones.
If your pot is too small
you don't have to add everything in.
Save some for the next time.
Good, I think it's full.
All right.
OK. Put the lid on and let it simmer.
Next, add the chopped capers
and gherkins
into the mayonnaise.
Use a spoon to mix.
-It looks tasty.
-OK.
Mix well.
Then, we're going to cut
some red onions.
Dice it and add it
to the mayonnaise too.
-Is this too much?
-No.
Check your pot to see
how the stew is coming along.
Kim, how is it? That looks good.
It's good.
Put the lid back on
and turn off the heat.
We're going to let it sit
while we finish up our dish.
Chef, is this enough?
-This.
-Onion.
Yes, it's like tartare sauce.
That's enough.
Now, to make it sour and salty...
For saltiness, we'll add salt
and for the tanginess, we'll add lemon.
Take the diced salmon from the fridge
and mix it with this sauce.
How did you become a chef?
Did you always want to be a chef
or did it happen by chance?
I've loved cooking
ever since I was little.
After obtaining my degree
in communication arts
at Chulalongkorn University
I went on to study culinary arts
at Le Cordon Bleu Dusit.
What kind of cuisine
do you specialise in?
Thai or Western?
I learnt Western cuisine in school
but when I cook at home with my mum
I'd make Thai and Chinese food.
-Nice!
-That's impressive.
OK. Now, add the sauce
to your diced salmon.
Add the sauce a little at a time
because if you add too much
you can't take it out.
We'll add some lemon zest
to get a nice fragrance.
Lemon zest. Don't grate too hard
or it'll be bitter.
Looking great.
We're going to cut some bread.
Slice the bread
and toast them in a pan.
We're going to dish up
the salmon head stew first.
It looks so appetising.
Yes, it does.
Put the roe on top.
OK.
Let's ask Chef Pam to rate
her student's cooking skills today.
Out of ten, how many points
would you give?
I'll give you an eight out of ten.
I wanted to give you
a bit of a challenge
so I got you a whole salmon
but you did better than I expected.
-It's really delicious.
-Very good.
I'll give this a ten out of ten.
Really, ten out of ten?
It tastes like what
you'd get in a restaurant.
Pour some gravy over your rice.
Rice topped with gravy.
It tastes more flavourful now.
How is it?
How much do you rate this?
Oh my god!
You can do it! Oh my god!
Very good! You did really well!
How many points will you give?
Out of ten, how many points
will you give?
Ten out of ten.
Excellent.
Thank you, Chef Pam.
Thank you very much
for teaching us today.
Thank you, Chef.
We have two more dishes
in our repertoire now.
Yes, simple dishes.
Yes, like before
MarkKim + Chef will be donating
30,000 Thai baht
to a charity organisation.
We'll let Chef Pam choose
the organisation to donate to.
The Education
for Development Foundation.
I believe education is fundamental
for the development of children.
It's something that money can't buy.
I hope all children
have access to education
and get to fulfil their potential.
OK, thank you.
-I rejoice in your merit.
-Thank you.
-Thank you very much.
-Thank you.
Bye.
-Bye.
-Thank you.
It's really good.
So good.