all right so that is done next we're gonna put in palm sugar now I'm using about a tablespoon
which is about one of these blocks and you know if my palm sugar comes from two blocks like this
I chopped it roughly to help it sort of dissolve a little better so that can go in now we're going
to add our liquid seasoning first our lead flavor which is the lime about three tablespoons now this
is going to help dissolve the palm sugar that we just added so three tablespoons of that and then
my favorite seasoning of all time that's right our fish sauce or a numb fly as we call it so
now that those go in you don't want to pound it too aggressively because you'll get it all over
yourself so just kind of swish it around a little bit next we're gonna add our greenery our greenery
is our long beans now in the grocery store they call these Chinese lumps but I call them Thailand
for obvious reasons so here's so you can see we're gonna take off the end now these taste
like green beans except they're denser and it's got a more robust - nutty flavor and it's got a
firmer texture and they're great and stir-fries I prefer these actually to the I don't like that
black and so I'm not gonna use those I prefer these to the Blue Lake beans actually so I've got
them in you know this length and I'm gonna add it to our dressing here and I'm going to crush
them just a little bit just so that they break up and the dressing really serve get inside the beans
as opposed to just be on the outside now this is where having the right type of pestle and mortar
really comes in handy because the right type of pestle and mortar is a bigger one and it's made
of clay and it's big enough that I can finish the whole salad in one thing and the the pestle
is also made of wood and it's a lot lighter so I can be a little more aggressive with it I'm not
gonna bruise everything that goes in there so we're gonna modify and just be a little
more gentle and then to that about 1/2 a cup of grape tomatoes that have been lengthwise haft and
again very gently bruise them a little bit so the juices of the tomatoes come out and become a part
of the dressing and the dressing gets inside the tomatoes and flavor the tomatoes now take a look
the tomatoes are just a little bit bruised the green beans are just a little bit Bruce as well
and everything else is nicely ground into a paste now this is where if I had the big if I had the
big pestle and mortar I could just toss all the papaya in here and finish the whole thing but
we're not going to do that we're going to put this in a salad bowl and pour the dressing over the top
of it and make sure you get everything in because all the goodness usually what come out all right
now this is the last thing to go into ourselves it's our freshly roasted peanuts now I like to
buy the peanuts raw so that they when you toast them fresh the flavor [ __ ] stronger if you buy
them pretty rose that God knows how long it's been since they've been roasted so what I did
earlier is I took some brats and I crushed them in my pestle and mortar just until they're broken
up just a little bit just so that the two halves are split apart from each other to increase the
surface area for for toasting and just in a dry saute pan you can put it in the oven if you'd
like but the use of the oven really isn't a part of the Thai culinary techniques and we don't use
ovens so everything's done stovetop which is why I did this stovetop so about 1/4 of a cup it's
gonna go into our salad and you know it's hot but that's okay it's not the salad is so firm
and my cup is really cold so it's gonna sort of come together kind of nicely so that I saved a
little bit for garnish on the top and the peanuts really make the dish it gives you that nuttiness
that contrasts all the acid and everything else that's in there so now we're gonna dish it up
looks so beautiful make sure you get a lot of dressing now
we usually eat this with sticky rice or comeö and I've shown you how to make sticky rice a
couple of times in other episodes so just a quick review I have long grain glutinous white
rice that's been soaking in water for about four hours now you ideally you do this overnight and
then you're gonna take this and drain it off and then steam it in cheesecloth or any kind
of porous fabric for about 15 to 20 minutes and then it's ready to go to and barbeque chicken
Thai style is another thing that we eat some fun with a lot and they go fantastic together
so there we go guys this is some thumb or green entire salad thank you for tuning in and see you