The "Chili Lady" Shows Me How Thai People ACTUALLY Make Papaya Salad | Thailand Cooking Class скачать в хорошем качестве

The "Chili Lady" Shows Me How Thai People ACTUALLY Make Papaya Salad | Thailand Cooking Class

I'm in Koh Samui, Thailand training Muay Thai and learning authentic Thai cooking from Chef Kookai - known locally as the "Chili Lady." Today she's showing me how Thai people ACTUALLY make Som Tam (papaya salad). Spoiler: it's nothing like the version you get in Western restaurants. Chef Kookai has been cooking for 30 years and runs cooking classes on the island. She uses 10 chilies per serving. I used 1. My eyes still watered. This is part of WHERE IS CHEF JASON - my year-long journey across the globe mastering techniques from local chefs before opening my own restaurant in 2027. 🌶️ SPICE LEVEL REALITY CHECK: Western/Beginner: 1-2 Thai chilies Thai Standard: 5-10 chilies Chef Kookai's Daily Level: 10+ chilies --- 📖 FULL SOM TAM RECIPE (Serves 1) INGREDIENTS: 1/2 green papaya (hard, unripe - not orange/soft) 2 Thai garlic cloves (with skin on) 1-10 Thai chilies (your funeral) 2 types of tomatoes: regular + Thai cherry tomatoes Thai long beans, cut into 1-inch pieces Dried shrimp (rehydrated in hot water) Roasted peanuts 4.5 tablespoons fish sauce (Chef uses "Mega Chef" brand) Coconut palm sugar (to balance the fish sauce) 1 tablespoon lime juice 1 tablespoon garlic juice/water (THE SECRET - not garlic oil!) EQUIPMENT: Large mortar & pestle (traditional clay "krok") Papaya peeler/shredder (or knife) INSTRUCTIONS: 1. Peel and shred green papaya at an angle (not straight down) 2. Cut long beans into bite-sized pieces 3. Halve or quarter tomatoes 4. In mortar: pound garlic and chilies first 5. Add long beans - pound gently to break down 6. Add fish sauce (4.5 tbsp) 7. Add coconut palm sugar to balance saltiness 8. Add garlic juice (1 tbsp) - CHEF KOOKAI'S SECRET for juiciness 9. Add roasted peanuts 10. Add lime juice 11. Add tomatoes and dried shrimp 12. Add shredded papaya 13. Mix gently: "1-2-3-turn" rhythm (don't pound hard!) 14. Taste and adjust all four flavors: sweet, sour, salty, spicy 15. Serve immediately with sticky rice CHEF KOOKAI'S SECRETS: ✓ Garlic JUICE makes it juicy, not garlic OIL ✓ Keep garlic skin on when pounding ✓ Use HARD green papaya (should sound like wood when you tap it) ✓ Don't over-pound - gentle "1-2-3-turn" technique ✓ Variations: substitute green mango, cucumber, or even corn --- ⏱️ TIMESTAMPS: 0:00 - Market Shopping with "The Chili Lady" 1:12 - Ingredient Breakdown 3:00 - How to Properly Prep Green Papaya 4:00 - The Secret Garlic Juice Ingredient 5:00 - Spice Negotiation (1 vs 10 Chilies) 6:50 - Traditional Mortar & Pestle Technique 10:00 - The "1-2-3-Turn" Method 13:00 - Tasting (Instant Regret) 14:00 - Final Thoughts --- 📍 LOCATION: Koh Samui, Thailand 👩‍🍳 CHEF: Kookai - "The Chili Lady" of Koh Samui 🥊 CONTEXT: Training Muay Thai + learning to cook Thai food --- 🌍 WHERE IS CHEF JASON? I'm traveling the world for one year learning from local chefs, mastering techniques, and building the foundation for my dream restaurant opening in 2027. February-March 2026: India (18 pop-up dinners) March 2026: Indonesia (Private island chef residency) April 2026: Japan (Precision & technique) May 2026: Mexico (Street tacos mastery) June-October 2026: France (Classical training) --- 🔔 SUBSCRIBE to follow the entire journey 💬 JOIN THE COOKING CLUB for exclusive recipes, behind-the-scenes, and early access to restaurant updates (launching soon!) 📧 BUSINESS: Jason@jointhecookingclub.com --- #WhereIsChefJason #ThaiFood #SomTam #PapayaSalad #ThailandCooking #AuthenticRecipes #KohSamui #ThaiStreetFood #CookingClass #MuayThai #Thailand