Thank you so much.. For 25 years my spous made this som tum almost every week but she also added small crabs in it when available.. Sadly she passed away two ears ago. I tried to make it myself but it was never the same. Now i understand what i did wrong.
I am so sorry for your loss. I know that the flavor of her cooking helps to keep her memory alive. I am totally with you. By the way, this is one of the tip top best videos Palin has ever made.
Thank you for everything you've teaching us how to cooked!! You're the best cooking teacher to me! My mother didn't cooked much Thai foods or others before she passed, needless to say, I learned mostly from reading Thai cookbooks before I came across your site. I past along your website to my sisters, cousins and my children. Thank you. ❤❤❤
I used a mandolin to make fast work of slicing a lot of papaya for my wife's Som Tam. She uses the traditional method with the large knife. I never argue with my wife when she is making Som Tam. I like the Lao style the best. Thanks for posting!
Huh. I never realized some people are sensitive to raw green beans. I've eaten so many raw green beans in my life with no issues... Learn something new every day.
Most raw beans are definitely toxic, green beans included! Any doctor or even just a quick google search can tell you that. Raw beans contain a lectin called phasin, which is very harmful to humans and many animals
Hey there ! Thank you to infinity and back for posting this video. Having lived in Korat and Chiang Mai, I am like a kid on Christmas morning when a plate of this Earth shaking dish is set before me with a bowl of rice. I am totally unfazed by the smell of Pla Raa and think those who nearly faint from it are just chickens. I promise, I could crawl in the crock and tear it up. Keep spreading the word and magical joy that is Thai and Lao food ❤. Peace and blessings 🙏
Pai, you’re making my mouth water! Living in Japan, I love to make som tam with daikon radish and green apples. You get a slight sweet and sour flavor from the green apples that goes so well with the som tam dressing. It’s really delicious!
What a great idea. My daughter uses pear or apple in all kinds of salads . I used to live in Japan. My favourite Japanese dish is chawamushi savoury custard.
I tried Green Papaya Salad for the first time ever 2 weeks ago and absolutely fell in love with it! Ordered it 5 times since then. But then I thought of learning how to make it myself and came across your video from 8 years ago. Finally made it yesterday following your steps and it was super easy and super yummy! Only thing I left out was the shrimp, because I couldn't find dried shrimp anywhere. But it worked perfectly, both my wife and I enjoyed it thoroughly. Plus I think you are very beautiful (my very pregnant wife wasn't very happy with me when I said that, not because because she doesn't think you're beautiful too, but because I shared my opinion with her, haha). Anyways, we still have half a papaya left, and I intend to make it tomorrow. Thanks again for your old video and this updated version. I've been to Thailand a couple of times, and I'm kicking myself I never knew about this before and didn't try it while there. Hopefully on my next trip.
Looks so good! To make it Lao, you can just add a small amount of shrimp paste. Like 1 tsp and cut down on the other salty components. I personally put atleast pla ra, shrimp paste and fish sauce. Its not that much different. Some people add dark crab paste too, but thats hard to find. The best peeler for payaya or anything is the Ikea Varderfull, you're welcome!
Papaya salad was my gateway food into Thai food. I now make it frequently to take to work for lunch. I can also add a fourth method for shredding the papaya I use the largest shredder disk in my food processor and it’s done in a flash. I tried the other methods including the peeler and while the food processor does make a slightly shorter and thinner shred if toss the shreds into cold water to crisp then the salad spinner to dry and the texture really doesn’t suffer the shreds stay crispy for about a week in the fridge. For the dressing I put everything but the shredded papaya together and store in a jar then mix just before serving each portion. Day four is just as good as day one. And yes I can literally enjoy this everyday as the last two weeks will attest😊
I thoroughly enjoy all your recipes! You've really inspired me to dive deep into Thai cooking! I live in Denmark, and the cost of a papaya is outrageous! I've made your papaya salads using an unripe mango, and that seems to work. After all, cooking is also a great way to improvise and try out new ideas!
Omg, plara is such a staple here in my house, I can't live without it. Nam pla heighten a more rounded saltiness, but plara elevates the whole thing! I use it in soups, stews, fried rice, stir fry, dressing of salads. Everything. We never even touch sea salts unless for making something that can't be associate with fishiness such as desserts. Everything else are either nam pla, or plara or both. Never salt.
Yes!! I’ve been waiting for you to show Tum Pla Ra recipe, my favorite type of Som Tum. At my house I like to add some Vietnamese ham and rice vermicelli as well to make it a full meal. Thank you very much for the awesome recipe krub ❤
Salivating whilst I watch this. This is my perfect summer food; when it's hot and humid, I want sticky rice, papaya salad, grilled sausages and other meats dipped in jaeu (fish is meat) with som phak or other pickled vegetables and that's the best of the world. I'm Lebanese, so food is life and this is the most amazing of life.
This brought back so many memories of spending time in Thailand.My mouth is watering. OMG we have a place in the Thai area of Queens New York. they see me twice a mouth and know just what I will order. Thank you
@@TravelingSag BKNY is just a bus ride away from me. I have been there many time. But my favorite go to is Sripraphai, over in Woodside Queens. But to be very honest, NYC has a lot of good Thai locations. I have not been disappointed any any of them. And lets not forget the small Mom and Pop street food style locations over in Flushing Queens.
In the Philippines we have this designated scraper we use for coconut and melon🍈 to get little strips. I wonder if it will work for papaya. We make papaya pickles there a lot (atchar or atchara). Otherwise I’ll just get the one you use.
Being a Canadian-Bangladeshi can't get enough off of this papaya salad. the more I eat the more I want.. sooooooooooooooooooooooooooo yummyyyyyyyyyyyyyyyyyyyyyyy
I've had this in Laos and the brown, murky fish sauce they use is definitely very funky, but once it's mixed up with the rest, the funkiness level recedes and the salad becomes quite delicious.
If not for the problem with the rest of my family on the funkiness of Pla Ra, I would have it at home more often. As for "Med Kra tin", it's the seed of Leucaena leucocephala (White leadtree), which is apparently originated from Mexico and Central America (known as "Guaje") before being spreaded to tropical parts around the world and considered invasive in some places.
I don’t have pestle and mortar this large …. I will have to improvise, and go thai food shopping . This looks sooooo delish ! I love Thai papaya salad and Thai Mango salad . It’s too costly at restaurants. Thanks 🙏🏻 for posting!
I love papaya salad -- this looks and sounds so good. I have made with rutabaga but did not do the pounding and bruising. I can't wait to find pal ra and try! Thanks again for the inspiration and information!
I believe we have something similar to Pla Ra in the Philippines. From how you described it, it seems to be similar to our Bagoong Isda (different from Bagoong which is Filipino shrimp paste). Will definitely try this using Bagoong Isda if I can’t find Pla Ra here. As a note, would be great if you do a couple of new Filipino dishes. I’d recommend Bicol Express as well as Bistek Tagalog. 😊 (I’d also suggest Kare-Kare)😊
Defintely the best substitute in terms of texture and taste if no green papaya is available and you don't want to use other veggies/fruits. My favorite is still cucumber
I came across Pa Raa in northern Thailand .. Man I lifted the lid on this clay earn .. the smell nearly knocked my head off my shoulders.. but when the old lady cooked with it !! It was amazing .. !! 😂😂
Perfect timing post October to nov to December, hmong lao new year around the corner! We eat them papaya salad during new years at the best. Vendors would sell them for 10$-13$
Not gonna lie, I like to use this som tum dressing as my unversal salad dressing. Don't care about the ingredients, just all salad veggies I can assemble from my fridge and add this dressing. Incredible
When we don't have papaya, my mom just makes carrot or long bean salad instead with basically the same process, except we're Laotian so she adds an ungodly amount of spice sometimes.
I have been the place where I stand and watching a cook put in MSG a half of Ladle…. Stunning and shocking. That was the first time in my life with that amount of MSG.
Som tam is so aroi aroi, but i like som tam thai with little shrimps. My Thai friends made som tam with grab, so many chilis and the fermentet fishsauce. This is for me to speziell. But som tam with kai kem and sticky Reis, also aroi. I brought the mortar and stone mortar from Thailand to Germany and for this i can original som tam made.
I eat Som Tam Plaa Raa (Plaa deck) several times/week. I get the vendor to use extra limes and no sugar. The lime juice sweetens when mixed with the juice from the other ingredients. The Plaa Raa here is home-made and nothing like the bottled version's. The smell can be overwhelming lol. They always use roasted locally grown peanuts. Of course other ingredients often include wild paddy field crabs, snails and dried shrimp. I always eat mine with crispy pork rind plus I enjoy it extra spicy with at least a handful of chillies 🌶️🌶️🌶️🔥🔥🔥🥵🥵🥵
"A little bit of funkiness..." I live in Udon, about an hour south of the Lao capitol. Dtam Lao (bplaa raa) is more than a little funky. It's, as they say, an acquired taste. It took me about two years to acquire it. Now that I have though I love it. But yeah, it's pretty dang funky.
Just back from the link!🙂 Thanks. Found a clearly info there. Great works on providing everything so convenient to reach, in just - one click. Your cooking is v interesting. Dishes looked delicious. Thank you for posting.
Sawasdee krub P'Pai. I think you should share with us Lon Tao Jiew (หลนเต้าเจี้ยว) or any other Lon varieties. It's my favorite Thai dip, and I believe its flavor would appeal to everyone. Love from a Thai fan who has been watching you since his high school years XD.
That looks SO GOOD! I recently tried a Lau papaya salad at a local Thai restaurant and it had Thai eggplant in there as well. Is that the difference between Lau-style Thai papaya salad and the Lau papaya salad?
I don’t understand the persistent dislike of msg, as sciences has shown there are no serious health risks from using it. And given how much sugar, fat, and processed animal products are in a lot of people’s diets these days, msg is the least of their concerns. Plus, it does a great job enhancing all those good flavors in food. I use it often, and not just in Asian dishes. Thank you so much for the non-mortar and pestle instructions for making this salad. I don’t have a big one, and I have a tiny kitchen with very limited storage, so I’m not getting one any time soon. But papaya salad is a crowd pleaser, so I’m really happy you showed me an alternative method of getting the flavors to blend together. And thank you also for a funky version of this dish. I’m a lover of funky foods, within reason, so I’m going to make this version as soon as I get the proper fish sauce. Cheers!
04:10 อุ้ย! อะไรวะ 😂😂
เอ็นดูพี่ไพพพ
I heard that too!!!😂❤
That's the best part of this video 😂❤
ลงมาหาคอมเม้นนี้
555
🤣🤣🤣🤣
always love your precautionary tips for handling peppers:) 'they can jump into your eyes' as you cover the mortar with one hand is iconic
Thank you so much.. For 25 years my spous made this som tum almost every week but she also added small crabs in it when available.. Sadly she passed away two ears ago. I tried to make it myself but it was never the same. Now i understand what i did wrong.
Sorry for your loss. Good to hear you can still enjoy something she always made
I am so sorry for your loss. I know that the flavor of her cooking helps to keep her memory alive. I am totally with you. By the way, this is one of the tip top best videos Palin has ever made.
You have one of the best cooking shows on RUclips. Thank you.
Thank you for everything you've teaching us how to cooked!! You're the best cooking teacher to me! My mother didn't cooked much Thai foods or others before she passed, needless to say, I learned mostly from reading Thai cookbooks before I came across your site. I past along your website to my sisters, cousins and my children. Thank you. ❤❤❤
I used a mandolin to make fast work of slicing a lot of papaya for my wife's Som Tam. She uses the traditional method with the large knife. I never argue with my wife when she is making Som Tam. I like the Lao style the best. Thanks for posting!
Huh. I never realized some people are sensitive to raw green beans. I've eaten so many raw green beans in my life with no issues... Learn something new every day.
Me too!!!
Green beans are definitely edible raw! They are great in salads, with dips, or right from the garden.
I had no idea! I’ve eaten a ton of raw green beans.
and you fart like a truck later on
Most raw beans are definitely toxic, green beans included! Any doctor or even just a quick google search can tell you that. Raw beans contain a lectin called phasin, which is very harmful to humans and many animals
Hey there ! Thank you to infinity and back for posting this video. Having lived in Korat and Chiang Mai, I am like a kid on Christmas morning when a plate of this Earth shaking dish is set before me with a bowl of rice. I am totally unfazed by the smell of Pla Raa and think those who nearly faint from it are just chickens. I promise, I could crawl in the crock and tear it up. Keep spreading the word and magical joy that is Thai and Lao food ❤.
Peace and blessings 🙏
Pai, you’re making my mouth water! Living in Japan, I love to make som tam with daikon radish and green apples. You get a slight sweet and sour flavor from the green apples that goes so well with the som tam dressing. It’s really delicious!
Yum! Love this idea. 🍏
What a great idea.
My daughter uses pear or apple in all kinds of salads . I used to live in Japan. My favourite Japanese dish is chawamushi savoury custard.
うまいそうやなぁ 😊
I tried Green Papaya Salad for the first time ever 2 weeks ago and absolutely fell in love with it! Ordered it 5 times since then. But then I thought of learning how to make it myself and came across your video from 8 years ago. Finally made it yesterday following your steps and it was super easy and super yummy! Only thing I left out was the shrimp, because I couldn't find dried shrimp anywhere. But it worked perfectly, both my wife and I enjoyed it thoroughly. Plus I think you are very beautiful (my very pregnant wife wasn't very happy with me when I said that, not because because she doesn't think you're beautiful too, but because I shared my opinion with her, haha). Anyways, we still have half a papaya left, and I intend to make it tomorrow. Thanks again for your old video and this updated version. I've been to Thailand a couple of times, and I'm kicking myself I never knew about this before and didn't try it while there. Hopefully on my next trip.
SomTum with crispy pork rind is heaven!
Love your recipes and videos! We eat green beans raw all the time, straight from the garden😊
Looks so good! To make it Lao, you can just add a small amount of shrimp paste. Like 1 tsp and cut down on the other salty components. I personally put atleast pla ra, shrimp paste and fish sauce. Its not that much different. Some people add dark crab paste too, but thats hard to find. The best peeler for payaya or anything is the Ikea Varderfull, you're welcome!
ahhh i have loads of shrimp paste but not pla ra...so i cna make it then hihi
I love papaya chop like that because it's still crunchy ❤ lots of ferment fish sauce, extra spicy/garlicky, sour ❤❤❤
Papaya salad was my gateway food into Thai food. I now make it frequently to take to work for lunch. I can also add a fourth method for shredding the papaya I use the largest shredder disk in my food processor and it’s done in a flash. I tried the other methods including the peeler and while the food processor does make a slightly shorter and thinner shred if toss the shreds into cold water to crisp then the salad spinner to dry and the texture really doesn’t suffer the shreds stay crispy for about a week in the fridge. For the dressing I put everything but the shredded papaya together and store in a jar then mix just before serving each portion. Day four is just as good as day one. And yes I can literally enjoy this everyday as the last two weeks will attest😊
THANK YOU SO MUCH!!!! YOU'VE MADE US HUNGRY FOR IT & NOW WE WILL MAKE IT THIS WK.END. LOVE YOUR WORK SO MUCH.
I thoroughly enjoy all your recipes! You've really inspired me to dive deep into Thai cooking!
I live in Denmark, and the cost of a papaya is outrageous! I've made your papaya salads using an unripe mango, and that seems to work. After all, cooking is also a great way to improvise and try out new ideas!
Other substitutes could be a pear before it becomes soft. Or an apple. Or a nashi pear or a daikon radish ( Japanese radish).
Cucumber 🥒🥒🥒 is also great.
Papaya salad is soooooooooo easy to make
try long bean or unriped banana or unripes fruits on your local
We added dried shrimp in my house. It tasted very good.
I’m Lao and I approve this video 😊
She didn't add any shrimp paste and crab paste
As always, you are the best! You are articulate & with such bubbly personality.
Omg, plara is such a staple here in my house, I can't live without it.
Nam pla heighten a more rounded saltiness, but plara elevates the whole thing!
I use it in soups, stews, fried rice, stir fry, dressing of salads. Everything.
We never even touch sea salts unless for making something that can't be associate with fishiness such as desserts. Everything else are either nam pla, or plara or both. Never salt.
Yes!! I’ve been waiting for you to show Tum Pla Ra recipe, my favorite type of Som Tum. At my house I like to add some Vietnamese ham and rice vermicelli as well to make it a full meal. Thank you very much for the awesome recipe krub ❤
This is great! My papaya trees finally started producing this year. The very first thing I made was papaya salad! Can’t wait to try this version!
You can sometimes find a two in one knife/peeler being used at somtam shops, which is really clever
My favorite salad. Thanks for the new version, Lao style.
Salivating whilst I watch this. This is my perfect summer food; when it's hot and humid, I want sticky rice, papaya salad, grilled sausages and other meats dipped in jaeu (fish is meat) with som phak or other pickled vegetables and that's the best of the world. I'm Lebanese, so food is life and this is the most amazing of life.
9:37 The pause of Pailin 😅🤣🤣🤣🤣
Best wishes from India!
You're the bestest!
Thank you so much for making this video! This was a staple in our home growing up. My mom made the best sumtom hands down 😊
***som-tum✅ NOT sum-tom❌
Papaya salad is definitely my favorite salad in the world!
This brought back so many memories of spending time in Thailand.My mouth is watering. OMG we have a place in the Thai area of Queens New York. they see me twice a mouth and know just what I will order. Thank you
I like BKNY on Franny Lew. What’s your fav?
@@TravelingSag BKNY is just a bus ride away from me. I have been there many time. But my favorite go to is Sripraphai, over in Woodside Queens. But to be very honest, NYC has a lot of good Thai locations. I have not been disappointed any any of them. And lets not forget the small Mom and Pop street food style locations over in Flushing Queens.
Thank you! Was craving it and now will make it today.
In the Philippines we have this designated scraper we use for coconut and melon🍈 to get little strips. I wonder if it will work for papaya. We make papaya pickles there a lot (atchar or atchara). Otherwise I’ll just get the one you use.
She’s amazing teacher!!
My mouth is absolutely watering!! I'm counting the days until I head to CNX for the winter.
Som Tum is one of my favorites. Can’t wait to try this version.
Absolutely love your recipes and the fact that you give every possible detail and variation! Thank you!
Being a Canadian-Bangladeshi can't get enough off of this papaya salad. the more I eat the more I want.. sooooooooooooooooooooooooooo yummyyyyyyyyyyyyyyyyyyyyyyy
I've had this in Laos and the brown, murky fish sauce they use is definitely very funky, but once it's mixed up with the rest, the funkiness level recedes and the salad becomes quite delicious.
additional ingredient เม็ดกระถิน (aka white popinac seed, white lead tree seed) or มะกอกสุก ( ripe hog plum, ripe yellow mombin).
Read the title and could hear Pailin's voice in my head saying uuuuuuumami
If not for the problem with the rest of my family on the funkiness of Pla Ra, I would have it at home more often.
As for "Med Kra tin", it's the seed of Leucaena leucocephala (White leadtree), which is apparently originated from Mexico and Central America (known as "Guaje") before being spreaded to tropical parts around the world and considered invasive in some places.
i just bought ur new cook book... so excited to cook.. which one will be my first menu to try... 😋
I don’t have pestle and mortar this large …. I will have to improvise, and go thai food shopping . This looks sooooo delish ! I love Thai papaya salad and Thai Mango salad . It’s too costly at restaurants. Thanks 🙏🏻 for posting!
Love your videos❤ and the way you expressed the taste in the end 😂Life is complete... that's just epic❤🎉
I am Vietnamese but shamefully say that Thai\Lao food is my favorite!
No shame! I'm Filipino and Thai and Viet are my faves!
Why shameful for? Thai/Lao foods are just better. 😂😂😂
I never heard a do ma with a Lee last name😁
@@jimt5683 he’s a fake viet. 😂😂😂
@@WinnersMind67 Việt cũng fake được hả? Why do I need to fake my nationality? Seriously, I can eat Thai food all day everyday.
The kicker is the crab sauce . If your kung fu is awesome and you make your own, it'll be even better
looks so fresh and delicious!! I need to try to find a papaya to try this out
I love papaya salad -- this looks and sounds so good. I have made with rutabaga but did not do the pounding and bruising. I can't wait to find pal ra and try! Thanks again for the inspiration and information!
Life is complete! Thanks for this recipe. And thanks for showing us the MSG. Americans are generally afraid of it, and it's flavor magic (powder).
Thank you for making your recipes simple. ❤️❤️❤️
I believe we have something similar to Pla Ra in the Philippines. From how you described it, it seems to be similar to our Bagoong Isda (different from Bagoong which is Filipino shrimp paste). Will definitely try this using Bagoong Isda if I can’t find Pla Ra here.
As a note, would be great if you do a couple of new Filipino dishes. I’d recommend Bicol Express as well as Bistek Tagalog. 😊 (I’d also suggest Kare-Kare)😊
You can use chayote as a substitute for papaya, too. This is definetley the best version of the salad!
Defintely the best substitute in terms of texture and taste if no green papaya is available and you don't want to use other veggies/fruits. My favorite is still cucumber
One if my most fav. Thai salad dish ❤
I came across Pa Raa in northern Thailand .. Man I lifted the lid on this clay earn .. the smell nearly knocked my head off my shoulders.. but when the old lady cooked with it !! It was amazing .. !! 😂😂
Perfect timing post October to nov to December, hmong lao new year around the corner! We eat them papaya salad during new years at the best. Vendors would sell them for 10$-13$
C'mon! any version will do, still loving it!💕
We love it with beef skewers.
Yum😆i had been eating manggo salad for few days. Unripe papaya will be a great option. Thx for the video
My favorite when living in BKK were the folks using a cheese grater on the papaya.
Not gonna lie, I like to use this som tum dressing as my unversal salad dressing. Don't care about the ingredients, just all salad veggies I can assemble from my fridge and add this dressing. Incredible
Fabulous Chef 😋
Do they normally include a pickled crab for additional flavour?
I love "flavor elevating powder"😆
I will be having some Som Tum today.
som tum is my favorite thai dish
found a nice green papaya, making this tonight as a side with green thai curry chicken and rice, can't wait to dig in!
I love that the ingredients doesn’t have to be annihilated 😂 lol
Wow i love papaya salad
Thank you for sharing the recipes
Please...don't ever stop making content. 🙏
This my favourite dish
Hi Pai!! Phenomenal recipe as always! Requesting a recipe for Som Tam mamuang. 😍😍😍
I loovveeeee somtam!!!
Places I’ve been to in Thailand usually call MSG Ajinomoto by its original brand name.
Kohlrabi! I never considered! I love a papaya salad but I also love new ideas for PNW winter vegetables. Filing that one away for January.
mango when its still crunchy, with cabbage and carrots was pretty good
When we don't have papaya, my mom just makes carrot or long bean salad instead with basically the same process, except we're Laotian so she adds an ungodly amount of spice sometimes.
Thanks a lot ma’am that’s looks delicious 😋❤️
I'm salivating here
Somtaam❤❤❤
Thank you for sharing. May I ask where can we find this particular large green
papaya.
Asian market, thai chinese, indian, most asian market have.
"flavor elevator powder" - hmm, I like the term. Totally agree, it's a must ingredient.
Green mango is delicious too!
That's my mom's favourite but it never fails to make my face go 😖
If uncle roger discover you, I'm sure you are gonna get the "Aunty" title and not a niece..because uncle roger WORSHIP msg 😂
I have been the place where I stand and watching a cook put in MSG a half of Ladle…. Stunning and shocking. That was the first time in my life with that amount of MSG.
Som tam is so aroi aroi, but i like som tam thai with little shrimps. My Thai friends made som tam with grab, so many chilis and the fermentet fishsauce. This is for me to speziell. But som tam with kai kem and sticky Reis, also aroi. I brought the mortar and stone mortar from Thailand to Germany and for this i can original som tam made.
I eat Som Tam Plaa Raa (Plaa deck) several times/week. I get the vendor to use extra limes and no sugar. The lime juice sweetens when mixed with the juice from the other ingredients. The Plaa Raa here is home-made and nothing like the bottled version's. The smell can be overwhelming lol. They always use roasted locally grown peanuts. Of course other ingredients often include wild paddy field crabs, snails and dried shrimp. I always eat mine with crispy pork rind plus I enjoy it extra spicy with at least a handful of chillies 🌶️🌶️🌶️🔥🔥🔥🥵🥵🥵
"A little bit of funkiness..."
I live in Udon, about an hour south of the Lao capitol. Dtam Lao (bplaa raa) is more than a little funky. It's, as they say, an acquired taste. It took me about two years to acquire it. Now that I have though I love it. But yeah, it's pretty dang funky.
Add the pla ra, Kapi, and smash away. So freaking good.
It all looks good 👍🏼
I learned a new word today!! Thank you very much! 🤭
Just back from the link!🙂 Thanks.
Found a clearly info there.
Great works on providing everything so convenient to reach, in just - one click.
Your cooking is v interesting. Dishes looked delicious.
Thank you for posting.
Sawasdee krub P'Pai. I think you should share with us Lon Tao Jiew (หลนเต้าเจี้ยว) or any other Lon varieties. It's my favorite Thai dip, and I believe its flavor would appeal to everyone.
Love from a Thai fan who has been watching you since his high school years XD.
That looks SO GOOD! I recently tried a Lau papaya salad at a local Thai restaurant and it had Thai eggplant in there as well. Is that the difference between Lau-style Thai papaya salad and the Lau papaya salad?
I don’t understand the persistent dislike of msg, as sciences has shown there are no serious health risks from using it. And given how much sugar, fat, and processed animal products are in a lot of people’s diets these days, msg is the least of their concerns. Plus, it does a great job enhancing all those good flavors in food. I use it often, and not just in Asian dishes.
Thank you so much for the non-mortar and pestle instructions for making this salad. I don’t have a big one, and I have a tiny kitchen with very limited storage, so I’m not getting one any time soon. But papaya salad is a crowd pleaser, so I’m really happy you showed me an alternative method of getting the flavors to blend together.
And thank you also for a funky version of this dish. I’m a lover of funky foods, within reason, so I’m going to make this version as soon as I get the proper fish sauce. Cheers!
Mak katin is river tamarind…also crab paste and shrimp paste makes it extra good. 🤤
i recommend to use plained sweet corn instead of papaya. it become spicy corn salad
i love it , always go for it when i go to somtam shop in thailand
I'm getting a 15 Thai mortar my grandson loves this , I'll make 4 servings
As do I.
Thank you
You have lovely energy. Thank you.
That "arai wa" made me feel nostalgic. I miss Bangkok life fr fr. 🥹
I absolutely LOVE that I have the same pestle and mortar as you do! :D