Pro Chef Reacts.. To Uncle Roger NOT LIKING GORDON RAMSAY Thai Papaya Salad

[@ChefJamesMakinson]

What would you change with this recipe? Also, Don't forget to give Simba a LIKE! :) 😸 See more of Little Simba here! kzbin.info/www/bejne/rHeVY6yqf9l2i5Y

[@Dilbot447]

❤❤❤❤

[@carolinecrollick6305]

Russian salad. Gorgeous beautiful Simba he loves Uncle Roger.

[@dyslectische]

Witlof salade met ananas. Met eigen sausje gemaakt van ,,,,, sorry geheim van mijn moeder.😅

[@yolnow4ever515]

Simba is soooo cute! About the dressing... I find it very thick indeed! But what would you add to make it more saucy? Would rice vinegar and sesame oil be good? Or maybe some 🌶 jam? 😁 that may be one of the only place it could belong to! Lol Thanks chef James! And enjoy your time with Simba! They grow so fast. But ginger cats are very intelligent and learn quickly! Mine got to use the toilet instead of the litter box by himself!😂

[@rabenklang7]

I agree, that longer cuts might be nicer to eat. The not so sharp grater will make unclean cuts, I think it might be benificial so the course surface will take on more dressing. But this dressing is so thik, that it would not matter. I know uncle rodger would freak out, but if you would use more chilis - without the seeds, you could use a blender to mage the dressing more smoth and runny - maybe a little bit more lemon juice.

[@ZeonmkII]

Thai native here, Papaya salad (which, tbh, I and many Thais wouldn't categorize it as 'salad') is close to perfection as it is. In my totally biased opinion. It is the perfect 'salad' to introduce to children who do not like to eat veggies, such as myself in the past. The papaya make it tastes closer to fruit (b/c it is a fruit) than a dish made out of veggies. Just make it properly, as any kind of protein into it, like a lot of Thai restaurant do these days, and you have yourself a dish for all ages. Also, chilli AKA spiciness IS one of the leading taste (the characteristic taste) of the dish. For me, as a Thai, the spiciness should always come first, then follow closely second by sour (lime-juice). These 2 tastes are the Hero & Heroine of the dish, the rest of the tastes are in supporting roles. To completely rid of spiciness would throws the whole balance out of whack. So I doubt it would still taste like 'Som-Tum'.

[@eatsmylifeYT]

I agree!

[@aidi58]

Your definition of som tum is sport on> I eat som tum very often and the photo Uncle Roger showed looks just like what I get here. I live on the Thai border.

[@chanonwisanmongkol2254]

Salad can be tum/pla/yum/kloog which is the different thing and it's so confuse.

[@ApatheticNonbuynary]

@@ZeonmkII I made my Somtum super sour and super spicy. Used to like it salty too, but after seeing too many in my family had their brain ruptured due to blood pressure. I no longer eating anything too salty.

[@KiwiRedstone]

Maybe I'm a fake Thai, but I prefer just 1 chili in my papaya salad 😅

[@suchendra2146]

We got uncle James before GTA 6

[@isaacribeiro6823]

we are lucky if we get it in 2025 but is better then star citizen

[@s0meguy09]

Let's be real.. we'll probably get a Roger, Jamie Collab before gta6

[@isaacribeiro6823]

@s0meguy09 dude gta6 is going to come out in q4 2025 so I don't think so. If jaime did not do it yet he is not going to do it at all

[@JoshBabin]

​@@isaacribeiro6823star citizen will NEVER come out

[@phoenix1977]

@@suchendra2146 James got an Uncle title, did i miss this

[@Hybris51129]

I think bringing on Simba is a very clear mark that you have finished transitioning in how you do your videos. Your early time was very hardcore technical, as if you were judging a new cook in a kitchen, kind of seriousness. Now we have a kitty. Glad to see you grow and have fun while still retaining the education side of things.

[@ChefJamesMakinson]

yeah I'm starting to have more fun recording haha

[@Maplecook]

I think SMART KZbinrs put a cat into their videos...eh, James? hahaha! ;)

[@carolinecrollick6305]

@@ChefJamesMakinson Yes Simba helps the non chefs watch your videos and learn. My brother and family are going to Barcelona on their way back.

[@carolinecrollick6305]

@@MaplecookYes Simba is a good taste tester too for fish and chicken dishes

[@naweentop1487]

Hi James, I'm one of your subscriber from Thailand. Gordon is using too much of the dried shrimp and we don't crush it into paste. Most of the time we only pound it a few time and keep the whole shrimp in Somtam. He also didn't use garlic which is one of the key flavour. The sugar we use is palm sugar but regular sugar is ok but they don't taste ans smell as good. You can add tomatoe and green ling bean to add colour to the dish. Also you can difinitely use MSG!!

[@ChefJamesMakinson]

Thanks for sharing! :) it did look a bit strange

[@yes-sj3pd]

@naweentop1487 read this in uncle Roger voice

[@YummyLambCurry]

Use wooden mortar is the best for som tum right.. easy to avoid crushing the ingredients even when accidentally using too much force.

[@annother3350]

no need for msg- - this recipe is pure and healthy

[@clemensruis]

@@annother3350 No need to be scared of MSG.

[@apivichjumpatip6600]

Gordon crushed dry shrimp to powder. In Thailand and South East Asia, We have 2 types of Pestle&mortar. The first one is made of granite stone for crushing spice and herb to powder or curry paste with hard pounding. The second one is made of wood for soft pounding especially papaya salad(Somtam). But Gordon use steel pestle, not wooden pestle. That's why it's crushed like paste not sauce. For papaya salad(Somtam), we don't crush all ingredient to powder or paste. we mix all ingredient with wooden pestle&mortar with soft pounding. Second thing, dry shrimp is last step for papaya salad not first step We put small dry shrimp papaya salad at the last because we don't want dry shrimp to touch any liquid too fast. If dry shrimp is wet, it will lose crispy taste. First step should be Garlics, Bird's eye chilis, Palm Sugar, Limes and Fermented Fish(Pra Rah) for making papaya salad's sauce. Second step is Papaya, Carrot, Tomato. (Optional : Small Fermented crab, Salted Duck Egg, Snake bean, Water Mimosa, Sweet Corn) and mix all of them with wooden pestle&mortar. Last Step, sprinkle with dry shrimp and Roasted Peanut and give another pounding then put on the plate. (Optional : Acacia Seed)

[@nicklasnyman]

Thank you so much for this insight! I need to get a wooden pestle&mortar for soft pounding, I have already chipped one stone mortar with too much force heh

[@apivichjumpatip6600]

@@nicklasnyman welcome

[@earthknight60]

Living in Vietnam and here the dried shrimp are often not added to papaya salad. It depends on where you get it.

[@Intropertti]

I don´t think Pla rah is used on all variations of Somtam, It´s my favourite along with salted egg variation but lots of foreigners can not stand it as it has rather distinct taste and odor.

[@apivichjumpatip6600]

@@Intropertti Pla rah is similar with western pickled anchovies. They are both fermented fish. Their smell is very strong but if you cook them properly before eat, it's very delicious.

[@TheEternaut]

A huge like for Simba!! As an owner of an orange cat myself, I congratulate you for the beginning of a wonderful life-changing relationship.

[@ChefJamesMakinson]

Thank you so much!

[@Dilbot447]

0:12 FUIYOH! CHEF FINALLY Found him orange polo! FUIYOH! 👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👊

[@ChefJamesMakinson]

🤣🤣🤣

[@Dilbot447]

Uncle James wearing his orange polo before GTA 6! 😂😂😂😂😂😂

[@ChefJamesMakinson]

🤣

[@Dilbot447]

@@ChefJamesMakinsonUncle James🧡🧡🧡

[@carolinecrollick6305]

@@ChefJamesMakinson And beautiful Simba in his orange fur

[@Dilbot447]

@@carolinecrollick6305 👍👍👍👍

[@GiancarloMenacho]

Regarding the amount of chillies that Gordon used in his recipe, if you watch the episode of Hot Ones with Ramsey eating spicy wings, you will understand why he only added one.

[@angelachouinard4581]

You're right! I forgot about that. I like hot spice more than anyone I know so when I cook for others I back way down. I have to make my Five Alarm chili one or two alarms.

[@kevwwong]

I remember that. There was more bleeping than on the average episode of Hell's Kitchen.

[@quexalcoatl]

There's a bell curve to spice tolerance!

[@plektosgaming]

Poor Gordon. He reminds me of my cousin who thinks that Bell Peppers are hot and won't eat them. Poor man has zero spice tolerance.

[@kevwwong]

@@plektosgaming Gordon does have some spice tolerance (and a stubborn streak, because he kept going with the wings in spite of the increasing scovilles). But he's probably catering to the stereotypical British palate here.

[@davidsawang6784]

Little Simbas cameo was the icing on the cake for me haha

[@simonwood1260]

Tomato is absolutely used in Som Tum. My Thai friends and colleagues (in Thailand) call this papaya salad but they add 6 chilies to the dish and it would blow the head of all but the most hardened traveler from the far west. Tomatoes and Peanuts are not native to Thailand, but most countries in SE Asia had trade routes and it is likely they were introduced by the Portuguese and Spanish 450 years ago. The colonization and trading was not a one way street for spices. Take for example Vindaloo from Goa. It was the Portuguese influence that lead to the use of vinegar (vin) in this dish. In terms of best salads, Thai Beef Salad is my favorite (and even hotter), Thai Crispy Pork Salad, then Vietnamese Bun Cha (which I am having tonight). I don't think Gordon did a bad job, but it needed more liquid and, while long bean is hard to obtain, haricot vert (green bean, Baguio bean) can be a good substitute but it must be raw

[@ModernWelfare_]

I think this white chef knows better. (Sarcasm)

[@ChefJamesMakinson]

Very good to know! I would like to learn more Asian cuisines

[@Intropertti]

I think Somtam is one dish that is made for using chillies, even your mouth is burning it´s hard to stop eating..addictive. I was once at friends and they made Somtam, I often ask how many chillies was used and they answered just one and meant one handfull, don´t even bother to count.

[@chanonwisanmongkol2254]

Ah, Seeda Tomato. I don't know actual name in english, If you know please tell me.

[@KenS1267]

Chilis are not native either. I would guess that they came by way of the Philippines rather than directly from either the Spanish or Portuguese, but I'd have to look into it to be sure.

[@joycefrilles]

Happy 300k Chef James. I've been watching you before your channel grew. I appreciate learning about cooking from a perspective of Chef as I have worked around Chefs before pursuing my education. Very informative. Also, you have an adorable cat. Bring him on often please. :)

[@ChefJamesMakinson]

Thank you!!

[@trinquisitor_th2993]

Simba is adorable! 🥰🥰🥰 Ok now I'm entering long-drawn writing, hope you can bear with me. We start prepping 'sauce' part first in the mortar by crushing garlic and chili (i'm a wimpy southerner so 2 chilis for the health of entry&exit) with palm sugar (better fragrant and less sweet than cane sugar) then add some harder ingredients like snake beans, tomatoes, and some dry shrimps. Then we lightly crush them to bruise them enough to mix with lime juice (+pieces thrown in after juicing them, but it's optional as the essential oil from the peel can leave bitter aftertaste) and/or tamarind juice (double sours is common but watch out cuz you can easily end up hugging your toilet seat for hours 😂) along with fish sauce. First tasting is here in case you need to grind the palm sugar into the sauce. (adding later will risk leaving sugar clump landmines in your papapy jungle😅) Now it's mixing time. We have a special grater for papaya and carrot or we can go hardcore auntie route (not recommended AT ALL to people who aren't masterful with knife, unless you go EXTREMELY slow) to prepare the long slim pieces of them. Throw one or two handful amount in and mix it to the sauce while gently bruising the papaya. The good sign is the sauce is enough to coat all pieces and only little amount of sauce (like 1.5 tablespoon at most) is left at the bottom of mortar (drowning your papaya will result in LIMPING the strands and soggy papaya salad is not a pleasant thing to chew 🤣🤣🤣🤣) because tomatoes will release more liquid. Roasted peanut can be added now, including some other things like fermented small crab/fish or fresh raw seafood (crabs/prawns/salmon if you fancy), mix well then second tasting to adjust the overall taste. We serve the finished salad with some extra roasted peanuts and dry shrimps for color pop & texture fun. For an avid standard Thai papaya salad (no crab/fish added) fan, Gordon's version is very considerate to the chewing situation and the final texture of the dish. His paste-liked sauce part will not risk softening the salad part but in return poor mixing will create inconsistent sauce landmines instead, apart from weird and incompatible basil and cilantro as unneeded aromatics (in seafood salad, bless you... in papaya salad, off with your head!). In my humble opinion, Gordon's papaya salad just needs generous amount of tomatoes (halved cherry ones or deseeded normal ones) and removes the dang basil and coriander. I am not mad at his interpretation but i won't get to enjoy the crunch and sauce for dipping sticky rice + grilled chicken / sirloin meat 😢😢🤤🤤😢😢 Phew... Hope this helps somewhat and thank you for the quality video as usual chef James xoxo An auntie fan from Bangkok whose sacred favorite salad is Som Tam 😂😂😂🎉

[@swaroopsubudhi9567]

@@trinquisitor_th2993 thanks for the recipe. I'm taking screen shots and saving them! Have a great day.

[@trinquisitor_th2993]

@@swaroopsubudhi9567 i forgot MSG in the sauce part. Hope uncle Roger is not coming after me 😭😂🤣

[@ChefJamesMakinson]

yes he is and thank you fo the explanation! :)

[@trinquisitor_th2993]

@@ChefJamesMakinson much appreciated kha chef and btw bless your bravery in using Squid. It is the strongest fish sauce both in scent and flavor. I don’t know if the exported version is as intense but, the one we are using in the country, the stench can linger around for hours if you ever spill a few drops on your hand. Small but very deadly 😂😂😂🤭

[@emmyherwijnen62]

Ok, full kudos to chef Makinson for showing new kitchen assistent Simba 😻. And my favorite salad as a vegetarian…..just a simple green salad with hard cooked eggs with a sesame dressing. And indeed with chilies the day after it is the infamous ring of fire. 😅 How does uncle Roger know so well how people do it in an a Thai kitchen as a Malaysian??

[@kevwwong]

"How does uncle Roger know so well how people do it in an a Thai kitchen as a Malaysian??" That is a good question. I suppose the storyline reason is that Thailand's geographic proximity meant that Uncle Roger has had this dish at various points in his life. The real reason, of course, is that Nigel does his research before filming.

[@Dilbot447]

Can’t wait for the Uncle Roger Collab! 😂😂😂😂😂😂😂

[@kevwwong]

Speaking of which, Gordon and Nigel just did a collab, where Gordon tries to earn his "Uncle" honourific back.

[@lilik.3327]

SAME

[@TheLuthorri]

I am afraid the chances are as equal as seeing JO collab with UR

[@groofay]

10:42 He has said he would go easy on Jamie with his "my kind of butter chicken" video, but then he proceeded to f*ck it up so badly Uncle Roger tore it apart anyway.

[@BrunodeSouzaLino]

The fact he made butter chicken without any butter and added mango chutney on top of that was enough reason.

[@skapunker21]

first thought - "orange polo shirt!!"

[@ChefJamesMakinson]

😂😂😂

[@SilverSnark]

@@ChefJamesMakinson its a nice shirt for this time of year.

[@movzhepok]

My favourite salad since I was a child is a special type of salad fairly light in color, and I don't really know how it translates to english (curly salad ? Frisée is the term in french to name it). It's a slightly bitter, almost "peppery" not that it's spicy but it has a special taste quite difficult to describe. I like to eat it with a garlic vinaigrette, croutons and lardons. Amazing.

[@Dilbot447]

1:46 Hello Simba!

[@ChefJamesMakinson]

He says hi!

[@Dilbot447]

@@ChefJamesMakinson❤❤❤❤

[@damon-burton]

Chef James Makinson really brought the heat on this one. His breakdown of Gordon Ramsay's Thai papaya salad was spot on. The contrast between traditional and Ramsay's approach was fascinating. It's clear that authenticity is key in Thai cuisine.

[@banninghamma]

There also are julienne hand peelers, perfect for papaya salad. Also, yes, cherry tomato is one of common ingredients in papaya salad.

[@yuvcharmer]

I thought that the orange polo was only for the thumbnail. But having seeing the orange polo in actuality is amazing.

[@ChefJamesMakinson]

🤣

[@Miranda-c6q]

I have been craving papaya salad for days! Now I really want one. I think it would be a good video if you make it. Simba is SO precious! What a sweet little kitten.

[@squallneko]

I was thinking maybe Gordon should've tried straining his puree dressing, then use the much thinner liquid one as the dressing? And yeah, we South East Asians loves our chili. Using one is a little.. underwhelming, but if Gordon is afraid of the heat, then maybe he can deseed the Chilies first? Also, important timestamps: 1:43 Simba 13:53 More Simba

[@ChefJamesMakinson]

🤣🤣

[@Midori_Ringo]

Regardless of it's authenticity, I'd eat this. It looks like a salad, it has most of the key elements of what it is trying to emulate and it has layers of texture (this is why I don't like how Jamie Oliver cooks most of the time, every ingredients texture tends to be mangled). I think the paste like texture of the dressing might not be as big of a problem as due to the fish sauce it has high salt content and would end up drawing out the moisture from the papaya and vegetables as it is tossed through thereby thinning it out. I like this the authentic version of this salad but I prefer the green mango salad which basically substitutes green mango for green papaya.

[@Dilbot447]

2:09 - 2:10 It is longer and more flavourful! Because you get the beautiful end product of the dressing sauce and it adds additional flavour like Uncle Roger’s beloved MSG! FUIYOH!

[@ratboyslover]

Great video, but I have to be honest... at this point I'd watch an hour of Simba sleeping, so damn cute 😂

[@ChefJamesMakinson]

😂

[@Enthusiastic-Trainspotter-BNE]

Petition to have this channel changed to Chef James & Simba please. 😅😂

[@MM-PraiseHim]

I made Gordon's version about 6 or 7 years ago and it was pretty good. The noticeable difference in his and traditional is exactly what Uncle Roger said... the liquid dressing versus the clumpy dressy. Gordon's version is quite a bit dryer. It does hold up several days, but it does miss that wetness that is so Thai. As far as chilis, I am a lightweight so it depends on the type of chili. Thai restaurants in this area make their version blazing hot.

[@danielsantiagourtado3430]

Love the new look! Very fitting and appropiate! 🧡🧡🧡🧡

[@ChefJamesMakinson]

Thank you so much 🤗

[@danielsantiagourtado3430]

@@ChefJamesMakinson np

[@MattRoadhouse]

Som Tam is an amazing classic and doesn't require any modding (unless you don't like baby dried shrimp / peanuts) - I sometimes crush some coriander seeds, black pepper and zest a lime for some flair, sometimes I add a sliced shallot. Bird's eye chili can be nuclear though, always be wary and possibly wear gloves for the prep. Mortar 101: you pound first to break any rollie bits, then you can use the circular grinding motion until the right consistency. Tamarind has stringy fiber but also often little cracked seeds that are extremely tough and can blow out a tooth. The prep is like making apple sauce. It's amazing zing and fruitiness that can replace vinegar or citrus to hit the right acidity balance in a dish or dipping sauce. The problem: he didn't add enough lime juice and he went in with 10x the dried shrimp which basically reconstituted with his fish sauce and half a lime. It's basically a marinated hard veg 'salad' but it has no oil which means no emulsion, I used to use liquid coconut oil to make a version of this. Green papaya is so hard that it will never break down enough from the acid to go limp. It's perfect for keeping around for long periods of time, unlike leaf salad versions that you dress at serving. He missed tomato which is fairly critical, but the main thing he 1000% missed and is critical - snake beans (or a mix of green & yellow french beans) - they have a compound that helps neutralize the fire, so you can use more chili. The chili is just bashed too, and meant to 'release' to the liquid dressing more than be sliced and consumed

[@danielsantiagourtado3430]

Love your content chef james! You and uncle roger are a great combo🎉🎉🎉🎉

[@ChefJamesMakinson]

Thank you! Please let him know that!

[@israelquezada9936]

This is a very informative video, I've never made papaya salad because the papaya has to be green, not yet ripe, and where I live we only get ripe sweet papaya. Unless I live in the coasts where we can go to papaya orchards and get them ourselves. I don't usually eat salads, but my favorite is exotic fruit salad, though we only make it in summer because the exotic fruit abounds more in that season and it's cheaper. You can get lots of exotic fruit very cheap if you live in the coasts of México. By the way, what a cute kitty! Great video reaction as always, James!

[@ChefJamesMakinson]

Thank you so much! like I say all the time I miss all the ingredients that I used to get living in the US :)

[@everlast22]

Fuiyoh shirt mode! 😂

[@ChefJamesMakinson]

Yep! Haha

[@BlazeNextGen]

Half Thai over here, I actually saw my mom often eat this salad, but I never had a clue it was exactly that salad. She made it pretty liquidy with the sauce so you could smell the strong scent of this salad. My personal favorite salad is actually glass noodle salad. There´s two versions my mom did. The first version she uses is basically lots of red chili, some of the fresh koriander, I think lime and fish sauce (problaby MSG too, never saw her making it) and then finally the noodles and meat, specifically the meat that makes this salad super spicy is when you use regular sausages (the big ones not like small wieners, like a mortadella) and using that sausage makes the salad twice as spicy, there you can totally use less chili since the sausage is so wet from all the liquid seasonings it will absorb the spice pretty well. Whereas ground beef (which is the second version my mom used to made with glass noodles) actually reduces it because the ground beef gets cooked first and it absorbs the spicy chili not as strong as the sausage. Can pretty much confirm how my mouth always burned with just the first version of the glass noodle salad. I also like the classical (more german version) of noodle salad.

[@chanonwisanmongkol2254]

I'm Thai and I don't have a clue what it is too. It might taste the same who know?

[@BlazeNextGen]

My mom never gave it a name other than glass noddle salad but it´s good

[@moonstarry6214]

It was a good thing that Gordon said from the beginning that this was his version of the salad. While Uncle Roger is correct, I'm thinking Ramsay made it this way for the home chefs out there that may not like as much heat as the actual dish. The nice thing about it is that if the person making it desires more heat, they can add the chili themselves. Yes, the dressing was thick, but most home cooks don't have a mortar and pestle as large as the street vendors in Thailand, so the end product isn't going to be the same. It was a nice try and I'd be willing to attempt the recipe...if I could handle the heat. 🐱

[@BrunodeSouzaLino]

That makes no sense. How will you be able to determine the heat of a recipe you've never tried before in the first place? In the kitchen setting, he would've gotten the same reaction of his Pad Thai video. "This is not Pad Thai."

[@handsomezack]

My favourite salad starts with a base of fresh, crisp lettuce, layered with thinly sliced vine-ripened tomatoes and delicately arranged red onion rings. Highlighted with tender, seasoned beef medallions, this dish is elevated with a sprinkle of rich, melted cheddar and garnished with a home-made pickled relish. Drizzled with a creamy garlic aioli and finished with a toasted brioche bun, accompanied by fried, golden, crispy potato slices.

[@jacob_vt]

We need Chef James' orange cat on a merch

[@ChefJamesMakinson]

Yes we do!

[@Sniper5875]

i hope we will see chef james review gordon ramsay's attempt at getting his uncle title both uncle roger and ramsey look like they had so much fun together; seeing gordon genuine flusteredness because he wants to impress uncle roger was such a blast them dunking on jamie was also a fun bit

[@johnmiller0000]

I refuse to put SUGAR in any salad.

[@that44rdv4rk]

amen.

[@ronmaximilian6953]

I like Caesar salad in general. But ironically enough, I'm actually making a salad for the week. Right now. It has a base of spinach, kale, and romaine lettuce. It has radishes, radicchio, cucumbers, green pepper, cherry tomatoes, and corn. The dressing is a vinaigrette with Dijon mustard, olive and coconut oil, and and garlic aoli.

[@Miranda-c6q]

One of my favorite salads might sound a bit strange, but it’s delicious. Baby spinach, roasted, salted cashews, raisins, sharp shredded cheddar (optional), French/Catalina dressing. I also really like baby spinach with pecans and fresh sliced strawberries with mustard vinaigrette dressing. Balsamic vinaigrette also works with this one.

[@ChefJamesMakinson]

Sounds like something my in-laws make! :)

[@Der_Tom983]

Som Tum Thai is one of my favourite dishes too, it’s a good salad because it goes well with grilled chicken and a cold beer. Heaven on earth! I like it so much, that I’ve learned how to do it, it’s a hit when we have bbqs. The ingredients aren’t so hard to find anymore in Europe. That was a real issue some years ago.

[@CantcerCause]

10:45 he has said it in one of Jamie Oliver's videos, where it starts off with "My kinda butter chicken" and Uncle Roger follows up with something along the lines of "OK, since this is Jamie Style, this is Uncle Roger on easy mode".

[@williambeougher4944]

First, a comment - Gordan Ramsey is from England. I am surprised he added one chili. After all, one of the great mysteries of England is that the English sailed around the world to find spices and then didn't use them in their cooking. Second, a question - What is English Cuisine?

[@ChefJamesMakinson]

Gordon is Scottish

[@williambeougher4944]

@@ChefJamesMakinson That must mean he has a good recipe for Hagas as well.

[@rezesion1381]

Hey James thanks for the amazing content every week. My favourite Salad is what we call in Austria "Bauernsalat" It's with green salad, fried potatoes- bacon- onion

[@ChefJamesMakinson]

You are welcome!

[@MeganSin]

So i am Thai and Lao, but cultural I’m Lao, and papaya salad is actually of Lao origins and is what my mom makes for my family. If you want a good example of the difference between the two, thai version is the aperol to lao’s Campari. But papaya salad juice is never chunky. And it’s funny how concerned your face was with the cutting method, my mom does that for thum mak hoong, but she also keeps the peel on because she starts with very shallow cuts first before she digs in deeper with her knife, un-peeling papaya is never an use and the peel also helps with more grip and holding the papaya at an angle helps with that, but I haven’t mastered that technique. It’s so hard to do. Also I was gonna say, fish sauce is a good cheat ragus. If you don’t want to use real anchovies, fish sauce is just anchovies water, plus easier to use than real anchovies.

[@MeganSin]

Also plain peanuts are never a garnish. They are just as important as tomatoes

[@ThaitopYT]

The problem with using a grater or peeler instead of chopping with your knife is your papaya will be soft (No, the knife will not go through easily, a papaya is surprisingly tough and you don't need a big knife. You can use any knife size you comfortable with). In a papaya salad the crunchier the better we even put chopped papaya in cold water before mixing to make it more crunchy.

[@n8koa]

8:08 the grated papaya gordon did is fine its your own preference on how long u want it, and the technique shown here is actually faster than cutting it normally, because papaya salad usually produced in bulk, because and not an individual dish, my mother will make 4-5kg of papaya salad, and it wont even last a day, because its not only a side dish, but a snack on the go. Its so versatile, you can pair it with anything.

[@nightroad5810]

For som tum, I order with 2-3 chilis, no need to played a tough guy and regret it when it come out. 6:00 for what gordon doing, if I have to say. it's kind of "unconventional way", it's not WRONG it's just not the normal way to doing it. 10:00 yeah, if he prepared veggies like that , paste are better choice. 10:15 if you're want basil or other veggies you can put it on separated plate. Usually when you're buy som tum you also get sweet basil(ใบแมงลัก)/Basil(โหระพา) cabbage and long beans. 11:31 I think the thickness come from tamarin paste and too much dried shrimp. 11:56 Correct, If you added peanut into som tum it's called tum Thai. it's mix in the sauce not topping Also if you live in the west and want authentic Som tum, You can make Tum Tang(use cucumber) or Tum khao pod(Corn) use the same recipe and som tum just change papaya to cucumber(Tang แตงกวา) or Corn (Khao pod ข้าวโพด). 13:14 Yeah Tomato are common in som tum, Its use Srida tomato, but you can get away with Cherry Tomato instead. From the video It's more on unconventional som tum, It's not wrong but it's just not what Thai used to . maybe a bit less dried shrimp and choose between Tamarind paste or Lime juice Also he forgot Core ingredient of som tum. MSG!

[@jnchero1751]

During my time in Turkmenistan, I really liked the Chopan salad (farmer salad), Some cut cucumbers, onions and tomato with some oil and vinegar, salt and pepper. Very basic but delicious if you have it as a garnish for Shashlik

[@lilik.3327]

I wish Chef James had his Uncle title, he deserves it!

[@KingBobbito]

My personal favorite salad is a "Pittsburgh salad", named after the city in Pennsylvania. It starts pretty normal, usually iceberg or romaine but I prefer leaf lettuce, then tomato, cucumber, your choice of shredded cheese, and your choice of protein, usually chicken or steak. What makes it unique is that you then top it with a handful of fresh french fries, and it typically gets ranch dressing but again is up to personal preference. Yes, this is a very American dish.

[@Barreloffish]

I agree with Uncle Roger, the strips should be longer. The knife method is pretty common in Asian countries. It's quick when you just making a quick small amount and you want it to get done quick. There is a small hand-held tool just for this purpose when you need to make a lot, for example to sell. You can buy pre-stripped papaya in Asian markets (at least in my area in the US).

[@katcalico9142]

Hi little Simba! So cute!!! Papaya salad is one of my favorite go to summer dinner salads - papaya salt with grilled shrimp is on my weeknight dinner rotation.

[@ChefJamesMakinson]

he says hi!

[@jennybrown7834]

Skin on german potatoe salad with nut butter and bacon sounds weird but its really good

[@blackcloud415]

Capsaicin (Cap-Say-Sun) is different for every pepper/chili. When a recipe calls for chilis most of the time it's the TASTE not the spice that the recipe is referring to. So using a less hot chili can help keep the heat level where you want it, while also delivering on flavor.

[@ThaitopYT]

Here is the minimum ingredient needed if you want a simplified north-east Thailand version : - Papaya, - Chili, - Tomato, - Lime juice, - Fish sauce ; optional but recommended, - MSG ; optional but recommended, - Pla ra sauce (Fermented fish) ; This is the main ingredient that make it different from the central Thailand version, - Other things ; Depend on recipe and just to make it better but not require. The instruction : 1. Chop or grate your papaya. 2. Break you chilies in mortar with pestle (the finer the hotter). 3. Cut you tomato and put everything in the mortar and mix it with pestle and spoon. 4. Tasted it. 5. Put it in a dish. 6. Done. The taste should be: Hot, Salty, Umami, And little sour.

[@ratthapol249]

As a Thai native, and it's my most favorite dish. In Thailand, we also include spicy as one of the tastes, not just only hurtful feeling. Some foods are not meant to be mild, but meant to be spicy. And we wouldn't describe it as a 'salad', we described this kind of dish as 'Tum' in Thai which means 'pounded' in English. We called 'Som Tum', which is means 'Sour Pounding' Dish And we also have two main style of the dish. First, Laos Style (Authentic Northeastern) which using fermented fish is the key of this style, flavor usually tends to be spicy, salty and tangy. Second, is Thai Style which tasted sweet and less tangy. But both style always contain papaya, chili, garlic, tomatoes, palm sugar, fish sauce and lemon as core ingredients. As you can see, we used a specific shape of pestle and mortar to make the dish. A small one couldn't handle it properly. And we have tons of different combinations and name callings of the dish depend on those combination by using the word 'Tum' as the leading word. So, about chili, I agreed with Uncle Roger, 5-10 is at minimum, to be honest. I knew that not every people in Thailand can handle spicy also, but to enjoy with the dish for real, me and my friends usually had 10-15 chili at least. Can't agree with Gordon here at all, Spicy Papaya Salad is nothing without enough amount of chili. Plus, it's a very common way to hold the knife and papaya that way while making the dish. Holding them in another way in front of Northeast Thai chief, then they can tell you are inexperiences to make the dish suddenly. Because they are extremely fast when making it.

[@ratthapol249]

For reference, you can copy the word ’ตำปูปลาร้า‘ and let's see in KZbin how different it really is, that's what I called Som Tum.

[@leandralocke3869]

Oh my gosh, Simba is adorable! Please bring him on any time he's up for it. Also, as a proud mom of an 'orange himbo cat' myself... my condolences 😁If you have any easily breakable decorations, fix them with double-sided tape.

[@abmong]

Tomatoes are a traditional ingredient in Som Tum, they arrived in Thailand around the same time chili peppers did. People forget chilies are also introduced ingredient to Thai cooking. They only came to Thailand in the 16th century. Before that, there were no spicy hot dishes in Thai cooking.

[@novigradone1685]

Russian salad, which we actually call Olivier salad in Russia, it’s often viewed as a New Year celebration dish and goes with quite a lot of high-quality mayonnaise and chopped boiled (Doctor’s) sausage

[@mikukumiku]

8:01 This technique actually isn't as dangerous as it seems. The knife used is similar to a smaller cleaver and is handled by "choking" the blade and supporting the spine with the palm of the cutting hand. Extending the index finger also allows the handler to estimate the depth of cutting. The force also comes from the wrist movement, so combined with the hardness of the green papaya, it is very unlikely that you will cut clean through it and into your hand.

[@abmong]

The dressing in Som Tum is meant to be watery, not a paste. It's watery because it's made primarily of fish sauce, lime juice and palm sugar. You're suppose to pound the entire salad in mortar, this crushes added tomatoes and release even more juices. The "Tum" in Som Tum literally means to pound in Thai. Did see Gordan do much pounding for his dish.

[@mantailuaa]

8:36 Yeah, twice I have sliced of a tip of my finger with a mandoline, not very nice feeling, trust me. And the amount of blood!!! I bought my first mandoline in the beginning of 1990's and it lasted for 30 years, it was very high-end German brand. When it finally broke, I found the same brand still producing the mandolines and I got me another one. I use it all the time. I have made green papaya salad once, without the papaya though because I can't find it here. I used green apple (Granny Smith) instead and it was good substitute for green papaya. I followed Pailin's Kitchen recipe, she has a very good recipe on her channel and she even shows how to smack the papaya with a knife to get the thin strips, very dangerous imo lol! How the little Simba has grown, what a sweetheart. ❤

[@CoolJay77]

The good thing that I find with most salads is the versatility, one can tailor it to personal taste. My favorite would be leaf salads based on olive oil dressings. I change up from one olive oil to another. That is my key ingredient.

[@luneymac8405]

I totally get the whole "only one chilli". And my husband and myself try to recreate recipes as authentically as we can (minus cillantro...i really wish i had the good gene that doesnt make it taste like soap). However, as Gordon is aiming this towards a western audience with western tastes in mind, yeah its bastardised but it gets them into the idea of the dish trying it and then people can go explore further. Surely this is a good thing? Food is a brilliant gateway to culture and stuff isnt it? My son was brought up on breastmilk the strength of vindaloo, however his irish genes won out and up until recently he seemed to think that salt was spicy. We have worked through japanese curry with extra fruit, to korma and such like. He now wants sweet chilli sauce with everything (hes 8). He did try my masala fish, and whilst he liked it he quickly said he had enough and wanted milk! My point i guess is that hes exploring these tastes through his own volition and even though i know im bastardising and watering down the chilli taste, he is now deciding to challenge himself and wants to explore.

[@thefunkyJ]

Simba went in to a meditative state when you picked him up at the end 😅 He is adorable 🥰

[@AlmightyAphrodite]

Simba 😍😍😍 I just started the video, love the orange polo! 😎 As for salads, I love a nice homemade cesaer or blt salad, with fresh veggies from my own garden, croutons like chef Jean Pierre makes and crispy bacon bits. Oh, and ofcourse a good homemade dressing 👌👌 (but German kartoffel salat or Dutch 'huzarensalade' (very similar to russian salad or olivier) are also very nice! But those wouldn't be the first thing I think of when we're talking salads, even though they have salad in the name 😅) After finishing the video, the examples uncle Roger is showing of the authentic version do look a lot more appetizing than Gordons version, mainly because of his dressing, that is indeed throwable like a snowball 😆 but I've never had either version, so can't really comment on it too much. I would really like to try the authentic version some day!

[@ChefJamesMakinson]

thank you! :) having a home garden is the best and making your own dressings as well! 😸

[@MardukGodSlayer]

I think my mutant superpower is never feeling the heat from chillies "twice". I've had staff at Indian restaurants question my choices when I ask for the hottest curries they have, I've had a Jamaican chef bust out his personal chillies for my meal, and I've made dishes for myself that were so spicy all my limbs went numb afterwards, and not once have I ever felt the ring of fire.

[@j3anders0n]

The best salad I’ve ever had was at a (sadly now defunct) restaurant in Indianapolis called CharBlue. Arranged on the plate were roasted fresh beets, a goat cheese mousse, pumpernickel tuiles, and shards of sage meringue (I think there were also some pretty lettuces but in my memory those weren’t important). Everything but the meringue was lightly drizzled with a beet caramel “vinaigrette”. That salad was the ONLY time I’ve ever liked beets (normally I think thy taste like dirt) and I still dream about those sage meringue shards.

[@izzadk86]

How my mother would cut the papaya for this is by using the peeler, after peeling the skin, wash the peeler a bit is case it got any of the papaya sap on it, the "peel" the fruit, if there's any that feel too long / thick, then use a knife to adjust

[@BrunodeSouzaLino]

3:44 Sure, but you can't really use that argument when the chili is one of the base ingredients of the recipe in question. Plus, if you're claiming to make a Thai Papaya Salad, you better make a Thai Papaya Salad and not what you think the recipe should be like. That would be like making a video about making an omelette and not using any eggs for some arbitrary reason.

[@ayumetaldesu3563]

Actually preparing som tum is easy when you have everything ready. I forgot if there's any particular order but it just start with throw in the chili , papaya, long beans, dry shrimps into the mortar and pound it like around 20 seconds. The throw in the the lime juice, tamarind juice, sugar, roasted groundnuts and continue pounding. Also like 20 seconds and after that transfer to a plate and serve. It just that easy.

[@mightymonica7970]

my favorite salad is Gado-Gado, lotek and ketoprak, Indonesian pride 😄 yes, every cooks have their own method of making sauce or paste, but remember that you refer to other culture's cuisine.. the thing is, he put the whole tamarind when he supposed to use only the tamarind water..

[@bellarose7100]

hi there! a new subscriber and viewer here. 😊 I really love watching your reaction videos. back to your question, for me caesar salad and somtum are delicious, but nothing can beat kerabu. it is a Malay dish, often served as appetizer. you should try it too.

[@Uncle_Ice]

สวัสดีจากประเทศไทย (Hello from Thailand) First for sugar you need Palm sugar, Second NO shallot Thai basil and coriander in Somtam(Papaya salad) Note for GORDON RAMSAY.

[@devanshsharma6031]

Damn the side eye we got from James during thai aunty pounding😂😂

[@666aron]

Pleasant reaction and a nice recipe. I would try it. In my opinion, with a few tweaks it could be even better: add garlic, thin out the tamarind, add at least +3 chilis, leave out the shallots. Also, for some reason, I can't imagine the flavour profile going too well with tomatoes, but I would try this with de-seeded cucumber slices. Also, I see kitten, I press like harder.

[@rifter0x0000]

Uncle Roger pointed out what would be the problem with the dressing right away: Gordon used the meat of the tamarind instead of just the juice. This added fiber and thickened the dressing to the point it was a blob. As for the tomatoes, the chilies originated in the Americas, also, although that variety has been cultivated in southern Asia for centuries now.

[@jaylagan5899]

I’m a simple man. I see Simba, I upvote. Great video, as always, Mr James!

[@ChefJamesMakinson]

Haha 😄 he says thank you!

[@florilestari]

Well in my country (Indonesia) the liquid dressing is coming from the fruit juice after mixed with the paste, so most of fruit salad have liquid dressing on the plate. So I think Gordon doesnt really did the wrong texture, but I dont know papayas nature in Thailand, they are probably drier. As for chillies, 1 bird eye chilli is 100k scovelle unit so it's pretty spicy (green ones are 350k max) dont wanna destroy the fruit's natural flavour. Btw Chef James looked cute in polo shirts, xD, I like how cheerful he is now

[@tfc3918]

That orange t shirt definitely gave you more confidence... you were much bold in this video. Love it

[@ChefJamesMakinson]

😂😂😂

[@Dilbot447]

9:44 - 9:48 Uncle Roger is Spitting True Facts and rhyming all at the same time! FUIYOH!

[@haroldgraphene]

Som Tum is my favourite salad too, nothing comes close especially if everything is fresh and you have good fermented fish sauce inside. We always use knife to peel, and hack it while in hand. The key is to not chop at it very hard, just a million light chops and then you cut off the result, use a dull knife if you're worried LOL. Mandolin is far more dangerous IMO, but results it WAY less work and when I mix up the cutting blades and heights I can get a pretty nice natural-like consistency. Tomato and Long-bean are basically ALWAYS in there in all Thai regions, the small crabs (which I love) are well loved by some and hated by other Thais. As Uncle Roger said, everything is done in the mortar and pestle except maybe the peanuts are just thrown on at the end often, and they're typically whole Im pretty sure. The key to Som Tum is the order in which you put the ingredients in the mortar, the differing pressure of bashing depending on what step (you pound the crap out of garlic/pepper) pound long bean and tomato much softer and by the time you're at the end with papaya you're not so much pounding as pushing down with pestle while pulling up with a spoon. Watch Thai women on youtube technique.

[@haroldgraphene]

Also, Squid brand (especially export version) is quite bad. I prefer to use Megachef or Abalone brand (difficult to get outside of Thailand) and my wife's favourite is the low salt version of "GoodLife" (Also difficult to get). The greatest failure in every western made Som Tum (even made by Thai people at Thai restaurant) is failure to add the FERMENTED fish sauce, because it is seldom available besides under the table market.

[@jonbolton3376]

The best salad i've had was from a pub in the south of England a few years ago. It combined pieces of grilled chicken with mango, avocado, and watercress, with a honey and mustard dressing.

[@AngelinaWang]

One day you, Uncle Roger, and Gordon Ramsay should do a video altogether and twin with the orange polos again 😂 also Simba is so cute!!!

[@ws.hicks0214]

Thai here. I can cut him some slack on using only one chili; some Thais who aren't as tolerant to heat also asked for that from the shop auntie also. But if he doesn't want it too heat, he doesn't really need to slice it. We normally pounded the whole berry in the mortar, and if you want to cut the heat, just don't pound it to pieces; crushed it a bit is all it need. As for a lot of sugar... well, I can let that slide, too, though that much will totally throw the taste way out of what you'd expect to find here. I want to note though that normally we use palm sugar for this dish. It gives a subtle flavor and some mellowness to the dressing. White sugar is fine, but the taste will be flatter. Now, one rare thing I found in this weejo is, uncle roger made mistake in one ingredient authenticity. We don't use tamarind paste in Papaya Salad! You want the sharp tang of lime, not the mellow, sweet & sourness of tamarind (citric acid and malic acid gives off a total different sourness). Papaya Salad has billion of local variation, but very small local recipe, if any, wuold use tamarind paste (whole green tamarind on the other hand can be found used, but that's a very local variation and the tang is different from tamarind paste still). Another point to note is, three key ingredients were left off, and I was surprised Uncle Roger didn't jump at Gordon's throat for leaving one of them - MSG. Papaya Salad doesn't have much meat in it, and fish sauce & dried shrimp are rarely enough to gives the dish its needed umami. The others are garlic & tomato. Another key point is, the papaya, and carrot, if used, should be bruised in the mortar a bit. Not to the point that they are all soft & limp, but we don't want them completely fresh & crisp either (but some high end restaurant might opt for making it that way just like western salad). Here's how the recipe normally goes: - a few cloves of garlic and chili into the mortar, pound. - palm sugar in, break it down, fish sauce, lime juice in, mix to dissolve sugar. - shreded papaya & carrots in, bruise, hacked tomatoes in (local breed called See-da is the standard, not sure what's it call elsewhere or if it's available elsewhere at all, red grape tomato is fine), bruise. - dried shrimp & toasted peanut in, mix & toss, done - serve with side of chilled raw cabbage, string beans, red kang kong shoots (don't expect you'll find this one outside of this area though) - And nope, no Thai basil nor coriander. Som-tum shop might provided them in the set, but they are for other dishes, not papaya salad

[@RolandDerUnverbesserliche]

when i go to the Asian Restaurant in germany, i know they have adopted... sometimes i need much more rice, sometimes i need to add my own homegrown habaneros (ghost and stronger...) sauce for a little taste... but they at least have the basics... Sriracha is my sweet ketchup and conservation covering for the real spice sauces in the fridge... ... ... the halal Sriracha from the Turkish shop is also very nice, and they have fermented hot sauces with much less sugar too... and they have different colors of turmeric powder...

[@RolandDerUnverbesserliche]

i notified them... some months ago, right at the cash counter... hey, you sell the big green cap(more garlic, less sugar) sriracha bottle (like i dont remember almost 800g?) for 5€... are you sure? look at the global market, i don't want to rip you off, because i don't need to... (and they sold the 500ml halal sriracha for less than 3€ too) doh, gordon killed all the allergics, and did not correctly wok steam the salad, or serve it fresh, and has supplied the "dressing" as a firm ball... instead of the peanut warning, i now want to have a warning "gordon made this"... now, is it true that in about the last 2 years there was a crazy price surge for Sriracha and alike products in the usa, or was it all an online hoax?

[@goldug]

My favorite salad is of my own making, kinda. I take some kind of lettuce, often a mixbag I find at the store. Grilled chicken, corn, pasta (most often regular macaroni), pickled onions (if I have some at home) and sometimes pineapple. I also like to add peanuts to it. I rarely add cheese, but when I do it's little balls of mozarella. Sometimes ham too. My sauce is really easy, I take equal parts mayo and sour cream, mix it together and add curry powder to taste. I have the measurements written down somewhere, but I usually just add and taste until I'm satisfied. I don't think it's very good by itself, but mixed with the salad it's awesome! It's maybe not the best salad in the world, but I like it. It's easy to make and it lasts several days in the fridge for me 😊

[@badsaint1019]

If you've ever been to Thailand, Uncle Roger is right if you want it authentic, you need that amount of spice to balance the sweet, salty, and sourness of the dish. If you want it whitey style, of course reduce the amount of spice.

[@analogbunny]

Chili and peppers are so integral to the flavours of Caribbean, Louisiana, Tex-Mex etc. cooking that the actual flavour - not just the heat - of the pepper is a part of the recipe. That sweet, fruity taste is missing when you go light on the heat if you can't handle 5-10 bird's eye chilis, having an authentic volume of chili flesh is more important than having the authentic chili. In other words; just use a milder chili. There are dozens of sweet red peppers with heat out there. Just pick one.

[@MrNoucfeanor]

Simba is ultimate chef. Squirrels, mice and birds! Chefs kiss. I have a knuckle scar from using a mandolin... Useful, but dangerous.

[@lethe5683]

My favorite salad depends on what I eat it with. I don't normally eat any salad plain.

[@meyoutuberfrend]

Simba looks so cute 🥺 i need him

[@earthknight60]

Papaya is an introduced ingredient form the Americas, as are chili peppers, so it's a bit silly to question the addition of tomato for that reason. That said, while I haven't had papaya salad in Thailand, I've had it in Laos and often in Vietnam and I've never had it served with tomatoes in it.

[@venushiang]

Simba being sleepy is so adorable❤❤

[@Nick_C1997]

I’ve never found a salad I actually like, but I feel like I’d enjoy panzanella salad. I’m also trying to find the ingredients for a black bean salad, just need to find capers, surprisingly hard to find where I live Also, KITTY! 🐱

[@bluewinterwolf]

Such a cute little kitten 😸 ❤

[@elivaughan1192]

He is so chill with Gordon compared the Jamie, lol. Btw, I just stumbled onto your channel when you reviewed radioactive chicken guy. Your recipes... you should do some more of those videos too. But i do like the reacts.