today on hot thai kitchen we are making papaya salad or some fun so a big half welcome to my
kitchen today we're taking a trip to Isaan or northeastern thailand and we're having we're
making one of their staple dishes green papaya salad in the center dialect we call it some
thumb in Isaan dialect which is where my mom has come my mom comes from we call it tum som or
in certain areas we call it tum bak hoong ok so let's get started first we have the green papaya
now the way you deal with this is now what we want eventually is shreds 2 cups of shredded
green papaya like this now how you get to that point so I'm going to show you first just take
a good peeler just peel the whole thing now to get the shreds you could use a julienne peeler
like this which would be easier and faster you can get these at Asian stores don't use the
Western julienne peelers because these actually make really really fine shreds and that won't
work here but all you really need is a knife so here's how we do it old-school you take a
knife you hold the papaya and then you're just going to make a whole bunch of incisions down
the papaya just like this make sure you go deep enough and watch your fingers obviously then you
can do one area at a time or you can do the whole thing it's up to you now when you feel confident
that you've got the you know enough incisions to make Julian's what you're going to do is you're
going to take your knife and just shave it off like this and then what you end up with is nice
little Julian's like that and you just repeat once you've taken out the first layer do the
chop chop chop again because otherwise you just get a big sheet of papaya and then what you have
is beautiful shots just like all right so let's get started so this is what we're using our clay
mortar and pestle with a wooden pestle and this is made specifically for making playas out it's light
duty one so it's not going to crush and grind say things like curry paste but it's great for this
it's larger let's start first with some garlic and chilies so got three small cloves of garlic
and two Thai chilies and then we're just going to start pounding when you're pounding chilies
at first don't look at it because we look at it it will jump into your oven just happened
to me before once it's it's kind of gone going then you can look at it but in the beginning
is where it likes to shoot so when it's kind of it's it's all mushed up but not liquefied what
you don't want is big chunks of garlic or chili once that's done we're going to go in with dried
shrimp I've got a tablespoon and a half of small dry shrimp if you got big ones you can rough chop
it a little bit they're like shrimp jerky gives a lot of mommy flavor just add that nice savoriness
to the dish just for a plate so the shrimp are broken down a little bit and then we're going
to go in with the rough vegetables so things go in in order of roughness so the delicate things
will go and last the rougher things will go in first this is five long bean so string beans
long beans and string beans look like this they're very long and if you can't find this
you can also use French green beans they're about the same width and they also taste very
good so that goes in a quarter cup of roasted peanuts wanna save a few for garnish at the end
so we're just going to break up the string beans so that they can then absorb the dressing better
and also roughly breaking the peanuts some of the broken peanuts will become a part of the body of
the dressing okay so that's what you look when that's done we're going to go in with dressing
ingredients okay so dressing we've got first asset we've got about half of juicy lime that
I'm going to add this will be an equivalent of about two tablespoons of lime juice let's just
squeeze it in and then when you're done squeezing throw in everything the zest contains a lot of the
aromatic oil and it will add extra flavour your is your not going to use it feed it but when
you're pounding everything with it that's nice flavor to it okay so that's that and then now
lime juice has a very sharp acidity we're going to round out that acidity with another source of
acid tamarind juice tamarind juice it's a little bit sweeter a little bit well more well-rounded
and it also adds a nice body to the dressing as well and I also have a tutorial video on how to
make your own Talent juice so you can take a look at that if you'd like okay so that's our
salty Nexis our sweet we're using two tablespoons of palm sugar syrup now palm sugar syrup I made
myself and I keep it in a little jar like this a little bottle like this and it's half a cup of
chopped palm sugar to three tablespoons of water now I make a syrup because this is a cold dish so
it's going to take a long time for that hard puck of palm sugar to melt so it's easier this way in
Thailand palm sugar also comes in it sort of like a sticky mud form so we often use that for papaya
because it melts more easily but here I can only find the hard ones so I have to make a
syrup so that goes so that's our sweet and then our salty I've got I think this is a tablespoon
and a half of fish sauce now just a word about fish sauce keep it well sealed in the fridge
because it does go off it won't go bad as then you won't get sick from it but the flavor does
eventually deteriorate and you should be able to see through the bottle if it's so dark that you
can't see through the bottle it's old okay now if you stop here what you've got here is some type
or Thai style papaya salad thumb means to pound by the way that's our cooking technique but what I'm
about to do is add more things and turn it into some Lao or a Lao style papaya salad and they like
to add stinky stinky seafood this is fermented fish paste so it's basically fish that's been
fermented with salted some rice bran and left to ferment it comes in a bottle like this sometimes
in the glass jar a lot of people who make it at home it's called bladder or in la vehicle
it's Monday so that goes in that's an interesting saltiness if you're not using that up your fish
sauce two tablespoons because that is salty and then just kind of mix it up a little bit a big
spoon comes in handy it's kind of mixed that up and then I'm also going to add this is completely
optional some pickled crap so these are little black rafts that run around in rice patties so
we take them and pickle them in fish sauce sugar and sometimes garlic and chili and all that stuff
that looks like that this is already broken up sometimes you get them whole and you have to
crush them up yourself this one's already broken so it's just gonna add a few and it's sweet and
salty and the meat has been fermented so much that it's actually soft enough you can just
suck it out of the legs like a straw just that much not too much not too much okay so to that
I'm going to add our papaya and three quarters of a cup of I've got cherry tomato half you can
use big tomatoes and you slice them up up to you whatever tomatoes will work and then here's the
pounding technique if you're right-handed hold the big spoon in your right hand okay it'll make
it easier the peso will pound and the spoon will flip the dressing from the bottom to the top so
what you want to do is Pat it a few times and then I'll take a spoon and click the content
up and the bigger the mordar the easier this is so my just about big enough to do this but I do
1/4 each it'll be bigger when they sell them on the streets the mortars are massive and that's
it don't overdo it once you see that everything's mixed up you just stop now we're going to click
now this because of the plur ah because of the pickled crap is specifically called some full
bladder so if you go to Thailand you can order some holder okay now serve this with sticky rice
you can serve this with Thai style barbecue chicken I have videos on how to do both and
the easiest way to plate this is to hold it in your arm like this and just kind of drag it out
that way it doesn't drip all over the pass there we go and then I'm going to take all
the crab put it on top just so people know this is thumb fool and then I know a little bit of
roasted peanuts a nice inked fur from before and that's it this is some thumb or thumb so
I thought about how are whatever dialects you want to call it thanks for tuning in and I will
see you next time for your next delicious time you and for full recipe visit oxygen