- Remember, Gordon no more Uncle title,
because he mess up Ramen so bad.
Today, he making his version of green papaya salad.
It not traditional Thai papaya salad,
so we go easy on him.
- Does give an amazing kick to the paste.
- Wait, just one? - In.
- No, no, just one chili?
Gordon, how can just use one chili?
Haiyaa.
What in the Jamie Oliver is this?
This weejio sponsored by ExpressVPN.
Niece and Nephew,
Uncle Roger recently found movie on Netflix
called "Glass Onion".
At first, I thought a cooking show,
but then after I watched to end,
I find out this movie actually second movie, haiyaa,
and the first movie, "Knives Out", not even on Netflix.
Netflix always do this.
They give different people different show.
So sneaky.
For example, they only have one season of "Demon Slayer",
but in India, they got three season,
or my favorite movie,
"Everything, Everywhere, All at Once", only in Turkey,
but Uncle Roger use ExpressVPN for more than three year now.
I use it to change my location.
So, Uncle Roger just search what Netflix country
got "Knives Out", changed my country to Germany,
refresh Netflix and there is.
This app so simple,
just one big button, press it,
and now you in different country.
It more easy than Tinder, fuiyoh.
So, listen to Uncle Roger, be smart,
and use ExpressVPN to get your money's worth.
Visit expressvpn.com/uncleroger
to get three month free, or click link in description.
Som Tum is one of Uncle Roger's favorite dish.
It's the only salad worth eating.
Kale salad can fuck off.
Oh yeah, Niece and Nephew, for 7 million subscriber,
Uncle Roger gonna make butter chicken.
That weejio coming soon.
- First off, these are little dried shrimp.
(energetic music)
- Dried shrimp, correct.
- They smell almost sort of.
- But that a bit much, Gordon.
- For this salad, inspired by my travels across Thailand,
I'm starting by making a wonderfully spicy paste.
- I like how he dress up as orange,
but Gordon, just because you dress like me,
don't mean I'm gonna give you bonus point.
- Spicy paste, little salt in there.
- Salt, good.
No, no, haiyaa.
Gordon, pounding is in and out,
not round and round.
You not pounding, you rimming.
- Little salt in there. (energetic music)
In, just break them up.
- Look at the pestle and mortar, it too new.
It like it, never been pound before,
just like Uncle Roger (sighs).
Auntie Esther still haven't reply.
- This paste is like a staple ingredient in Thailand.
That's what we're looking for, almost.
It's like a powder.
Right, next, just one clove of garlic.
- Garlic, good.
(knife chopping)
- Slice up the garlic.
- Nice chopping.
- And get that into the pestle and mortar.
Bird's-eye chili.
- That actually good.
- Powerful, but wow,
it does give an amazing kick to the paste.
- Wait, just one? - In.
- No, no, just just one chili?.
Gordon, how can just use one chili, haiyaa.
For Thai papaya salad, at least use 5 to 10 chili.
Just one chili?
What in the Jamie Oliver is this?
- Yeah!
- Gordon.
When you're making fried rice,
you got two wok, you wok fuckboi,
you have to be chili fuckboi, also.
- A couple of tablespoons of brown caster sugar.
- Sugar, okay, wait, that too much.
- That softens the blow of the chili.
- Wait, what? Soft, soften what?
- That softens the blow of the chili.
- Soft, soften blow of what?
It just one chili, haiyaa, Gordon.
Niece and Nephew, if you need to soften blow
of one chili, just give up.
You not gonna succeed in life.
You too weak (echoing).
- Just to give that nice, sour taste.
A little bit of hot water into this, tamarind paste.
- Tamarind correct.
- It's a really tart, but sweet paste.
- Good. - One Tablespoon, in.
- No, no, you just put the tamarind water in.
Don't put whole tamarind in.
There gonna be too much fiber
in your salad dressing, just watch.
- Fish sauce.
- Fish sauce, good. - Now, it's got that.
- Squid brand, fuiyoh.
- Smell, slightly salty, but the flavor is intense.
Two tablespoons, in.
Bring that together and give it a really good mix.
- More rimming.
(pestle splatting)
- Ugh, that sound.
- Some lime juice. (energetic music)
- Lime juice, okay.
- Another touch of, sort of, tartness.
The paste is nice and thick and fragrant.
- No. - The heat.
- Ugh, no.
Papaya salad dressing not supposed to look like that.
Look at this photo.
This proper type papaya salad.
See the dressing, the liquid pooling at bottom
Look so appetizing,
but what is this, Gordon?
What is this?
This dressing thicker than Lizzo.
How to eat?
(energetic music) - The tartness, incredible.
Green papaya.
- Good papaya, of course.
- Give a little peel.
You can find green papaya in local Asian shops,
and bigger supermarkets,
and as it doesn't wilt, like more delicate veg.
- Gordon, the way you peeling papaya,
you're wasting so much papaya.
Just use peeler save money.
We not rich like you, Gordon.
Do you think papaya grow on tree?
I mean, do you think money grow on tree?
(typing) Hmm, okay.
If Uncle Roger got that much money,
I gonna waste papaya also.
Actually, Uncle Roger surprised Gordon
even peeling his own papaya.
Gordon, with that much money
you can hire little papaya slave,
follow you around, peel papaya for you.
- And as it doesn't wilt, like more delicate veg,
it's perfect for robust salads like this.
Gonna grate it.
- Grater, hmm.
(papaya scraping on grater) - Look, that's what I want.
- See if you use grater, the strip not gonna be long enough.
You want longer strip for papaya salad.
More satisfying to eat.
In pretentious French cooking term, we say julienne,
or if you hardcore Thai auntie, you can whack the knife
on papaya like this to create thin strip,
but Gordon can't do this.
He's not hardcore Thai auntie.
- These thin slivers.
Next, a nice rich, sweet banana shallot.
- Hmm. The shallot peeling technique?
Perfection, but completely wrong ingredient, haiyaa.
No shallot in papaya salad.
I think Gordon use shallot just to show off.
- Rich, sweet banana shallot. (shallot scraping on grater)
- Who grate shallot?
- Nice.
- This kitchen too organized.
Look at all the spice in the background there.
No Asian kitchen as nice as this.
Papaya salad just street food.
We prepare on side of road.
Sometime we even got hot Thai auntie
pounding papaya salad on street, like this weejio here.
Where is that?
Uncle Roger need to go.
That why Uncle Roger always say,
Thailand got best street food.
Look at this.
Just have to make sure she actually woman.
(upbeat music)
- Sorry, children.
- Nice. Some carrot.
- Carrot, good.
- Carrot gives it.
- Oh Gordon, you have peeler.
Okay, why don't you use it on papaya?
(carrot scraping on grater)
If your papaya salad look like coleslaw, you fucked up.
- That mixing.
(energetic music)
Finish that off with Thai basil.
- Thai basil, wrong.
- And fresh coriander.
- Coriander, wrong also.
- You can get Thai basil
in good supermarkets and independent Asian stores,
but normal basil works well too.
- No, don't put normal basil in.
Oh no, that's not pesto.
- Thai basil and fresh coriander.
- Thai basil wrong also.
Just because the ingredient got the word Thai in it,
don't mean it belong in every Thai dish.
(energetic music)
- Next prepare the crunchy topping.
- But remember this Gordon version of papaya salad,
so, I guess it okay.
- And toast some peanuts.
- Peanut correct, good.
- Chop the nuts.
It gives a really nice crunch.
In they go. (peanuts rattling)
- Nice.
- Roll them around the pan. (peanuts rattling)
- Good. - It's off.
- Gordon don't give shit about peanut allergy people.
- Now for the exciting part, I'm gonna dress the salad.
- The dressing look too thick, too thick!
That very western way of making salad,
dressing and the vegetable, separate.
(energetic music)
See? And then he mix it all in.
- A nice gentle sprinkling, roasted nuts.
- Peanut, okay,
but usually peanut is part of papaya salad,
not just topping
- Delicious, very fragrant, very robust green papaya salad.
So easy to make and guaranteed not to go limp.
A perfect party salad.
- Not to go limp?
- And with.
- What? Why you using that kind of word?
Why your salad go limp?
Uncle Roger want my salad to be limp?
I don't want salad with boner.
- A perfect party salad and with such incredible colors,
textures, and bold, exciting flavors.
- What bold, exciting flavor?
You see all the chili there?
That the chili that belong in the salad, haiyaa.
Where it got bold flavor?
Your producer go out all the way
to buy this Thai chili for you, Gordon,
and then you don't use it,
but I guess this Gordon interpretation of Thai salad,
So, overall okay.
If it traditional, this papaya salad missing snake bean,
missing tomato and missing the little, raw, salted crab
that uncle Roger like,
but I guess, Gordon, this your version.
So, I guess it, okay, maybe add some tomato in there.
For traditional som tum,
we just pound everything in pestle and mortar, everything.
We don't separate the dressing,
from the papaya, from the vegetable.
That a very white thing to do.
Asian people, we not into segregation like that.
(gentle music)