because he mess up Ramen so bad.

Today, he making his version of green papaya salad.

It not traditional Thai papaya salad,

so we go easy on him.

- Does give an amazing kick to the paste.

- Wait, just one? - In.

- No, no, just one chili?

Gordon, how can just use one chili?

Haiyaa.

What in the Jamie Oliver is this?

This weejio sponsored by ExpressVPN.

Niece and Nephew,

Uncle Roger recently found movie on Netflix

called "Glass Onion".

At first, I thought a cooking show,

but then after I watched to end,

I find out this movie actually second movie, haiyaa,

and the first movie, "Knives Out", not even on Netflix.

Netflix always do this.

They give different people different show.

So sneaky.

For example, they only have one season of "Demon Slayer",

but in India, they got three season,

or my favorite movie,

"Everything, Everywhere, All at Once", only in Turkey,

but Uncle Roger use ExpressVPN for more than three year now.

I use it to change my location.

So, Uncle Roger just search what Netflix country

got "Knives Out", changed my country to Germany,

refresh Netflix and there is.

This app so simple,

just one big button, press it,

and now you in different country.

It more easy than Tinder, fuiyoh.

So, listen to Uncle Roger, be smart,

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Som Tum is one of Uncle Roger's favorite dish.

It's the only salad worth eating.

Kale salad can fuck off.

Oh yeah, Niece and Nephew, for 7 million subscriber,

Uncle Roger gonna make butter chicken.

That weejio coming soon.

- First off, these are little dried shrimp.

(energetic music)

- Dried shrimp, correct.

- They smell almost sort of.

- But that a bit much, Gordon.

- For this salad, inspired by my travels across Thailand,

I'm starting by making a wonderfully spicy paste.

- I like how he dress up as orange,

but Gordon, just because you dress like me,

don't mean I'm gonna give you bonus point.

- Spicy paste, little salt in there.

- Salt, good.

No, no, haiyaa.

Gordon, pounding is in and out,

not round and round.

You not pounding, you rimming.

- Little salt in there. (energetic music)

In, just break them up.

- Look at the pestle and mortar, it too new.

It like it, never been pound before,

just like Uncle Roger (sighs).

Auntie Esther still haven't reply.

- This paste is like a staple ingredient in Thailand.

That's what we're looking for, almost.

It's like a powder.

Right, next, just one clove of garlic.

- Garlic, good.

(knife chopping)

- Slice up the garlic.

- Nice chopping.

- And get that into the pestle and mortar.

Bird's-eye chili.

- That actually good.

- Powerful, but wow,

it does give an amazing kick to the paste.

- Wait, just one? - In.

- No, no, just just one chili?.

Gordon, how can just use one chili, haiyaa.

For Thai papaya salad, at least use 5 to 10 chili.

Just one chili?

What in the Jamie Oliver is this?

- Yeah!

- Gordon.

When you're making fried rice,

you got two wok, you wok fuckboi,

you have to be chili fuckboi, also.

- A couple of tablespoons of brown caster sugar.

- Sugar, okay, wait, that too much.

- That softens the blow of the chili.

- Wait, what? Soft, soften what?

- That softens the blow of the chili.

- Soft, soften blow of what?

It just one chili, haiyaa, Gordon.

Niece and Nephew, if you need to soften blow

of one chili, just give up.

You not gonna succeed in life.

You too weak (echoing).

- Just to give that nice, sour taste.

A little bit of hot water into this, tamarind paste.

- Tamarind correct.

- It's a really tart, but sweet paste.

- Good. - One Tablespoon, in.

- No, no, you just put the tamarind water in.

Don't put whole tamarind in.

There gonna be too much fiber

in your salad dressing, just watch.

- Fish sauce.

- Fish sauce, good. - Now, it's got that.

- Squid brand, fuiyoh.

- Smell, slightly salty, but the flavor is intense.

Two tablespoons, in.

Bring that together and give it a really good mix.

- More rimming.

(pestle splatting)

- Ugh, that sound.

- Some lime juice. (energetic music)

- Lime juice, okay.

- Another touch of, sort of, tartness.

The paste is nice and thick and fragrant.

- No. - The heat.

- Ugh, no.

Papaya salad dressing not supposed to look like that.

Look at this photo.

This proper type papaya salad.

See the dressing, the liquid pooling at bottom

Look so appetizing,

but what is this, Gordon?

What is this?

This dressing thicker than Lizzo.

How to eat?

(energetic music) - The tartness, incredible.

Green papaya.

- Good papaya, of course.

- Give a little peel.

You can find green papaya in local Asian shops,

and bigger supermarkets,

and as it doesn't wilt, like more delicate veg.

- Gordon, the way you peeling papaya,

you're wasting so much papaya.

Just use peeler save money.

We not rich like you, Gordon.

Do you think papaya grow on tree?

I mean, do you think money grow on tree?

(typing) Hmm, okay.

If Uncle Roger got that much money,

I gonna waste papaya also.

Actually, Uncle Roger surprised Gordon

even peeling his own papaya.

Gordon, with that much money

you can hire little papaya slave,

follow you around, peel papaya for you.

- And as it doesn't wilt, like more delicate veg,

it's perfect for robust salads like this.

Gonna grate it.

- Grater, hmm.

(papaya scraping on grater) - Look, that's what I want.

- See if you use grater, the strip not gonna be long enough.

You want longer strip for papaya salad.

More satisfying to eat.

In pretentious French cooking term, we say julienne,

or if you hardcore Thai auntie, you can whack the knife

on papaya like this to create thin strip,

but Gordon can't do this.

He's not hardcore Thai auntie.

- These thin slivers.

Next, a nice rich, sweet banana shallot.