Uncle Roger Review GORDON RAMSAY Thai Papaya Salad

Remember, Gordon no more uncle title because he messed 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 video is sponsored by ExpressVPN. Niece and nephew, Uncle Roger recently found movie on Netflix called Glass Onion. At first, I thought it 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, change my country to Germany, refresh Netflix, and there it 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 slash Uncle Roger to get three month free or click link in description. Som tam is one of Uncle Roger favorite dish. It the only salad worth eating. Kale salad can **** off. Oh yeah, niece and nephew, for 7 million subscriber, Uncle Roger gonna make butter chicken. That video coming soon. First off, these are a little dried shrimp. You can- 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 dressed up as orange, but Gordon, just because you dress like me, don't mean I 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. 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. 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? Slice up the garlic. Nice chopping. And get that into the pestle and mortar. Bird's eye chili. Bird's eye chili good? Powerful, but wow. It 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. For Thai papaya salad, at least use five 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 **** boy. You have to be chili **** boy also. A couple of tablespoons of brown caster sugar. Sugar, okay. Wait, that too much? That softens the blow with the chili. Wait, what? Soften what? That softens the blow with the chili. Soften blow of what? It's just one chili. Haiyaa, Gordon. Niece and nephew, if you need to soften blow of one chili, just give up. You're not gonna succeed in life. You too weak. Just to get that nice sour taste, a little bit of hot water into this tamarind paste. Tamarind, correct? It's 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's gonna be too much fiber in your salad dressing. Just watch. Fish sauce. Fish sauce, good. It's got that squid brand flavor. Smell, slightly salty, but the flavor is intense. Two tablespoons in. Bring that together and give it a really good mix. More rimming. That sound. Some lime juice. Lime juice, okay. Another touch of sort of tartness. The paste is nice and thick and fragrant. No. Papaya salad dressing not supposed to look like that. Look at this photo. This proper Thai papaya salad. See the dressing, the liquid pooling at bottom. Looks so appetizing. But what is this Gordon? What is this? This dressing thicker than Lizzo. How to eat? The tartness. Incredible. Green papaya. Good papaya, of course. Give it 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 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? 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. I'm gonna grate it. Grater. No, 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 not hardcore Thai auntie. These thin slivers. Next, a nice, rich, sweet banana shallot. 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. 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. Sometimes we even got hot Thai auntie pounding papaya salad on street. Like this video 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. Sorry, children. Nice. Some carrot. Carrot good? Carrot gives it. Oh, Gordon, you have peeler. Okay. Why don't you use it on papaya? If your papaya salad look like coleslaw, you fucked up. 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, this 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. Next, 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. That gives a really nice crunch. In they go. Nice. Roll them around the pan. Good. Gordon don't give ---- about peanut allergy people. Now for the exciting part. We're gonna dress the salad. The dressing, look, too thick, too thick. Papaya. That very Western way of making salad. Dressing and the vegetable separate. See? And then he mix it all in. A nice general 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? 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? But the chili that belong in the salad, haiya, where 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 papaya 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 tam, 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.