Welcome to Gin Pai Thai Rang! Hello everybody! Today I have som tam with seafood. Let me show you. Because it looks great. It has radishes. It’s the best! Look! This here is… ‘hjertesalat’ [T/N: Lit. ‘heart of salad’, a lettuce variety]. This is iceberg lettuce. Culantro and spring onions. iPhone [sweet pepper]. It’s my iPhone 7. It’s an old model. And rice noodles. Let’s eat! I’m going to eat salmon with a bitter bean. Radish. Pork rinds. They were frozen shrimp. 110 kr. or 550 baht a kilo. Around 500 baht now because of the conversion. A wrapped bitter bean. A little squid. Radish and bitter bean. Gin Pai Thai Rang [fusion of Thai and Western]. I usually mix it because I want to able to taste the seafood with the salad dressing. Salmon time! Seafood goes well with culantro. I always eat western food on the weekends. I felt like… I’ve just… ate black bread with my boyfriend. I always want to eat som tam on working days. I froze the oysters for a while. I’m scared of parasites. Soft. I love seafood. Don’t blame it on me. And it’s so cheap too. Salmon is cheap. Squids are 80 kr. or 400 baht a kilo. Shrimp are 500 baht a kilo. I can cook like 5 or 6 meals with that much. I like squid tentacles. To cool down. Sweet, crispy and yummy! The spring onions aren’t bitter. They’re not like Thai ones. They aren’t bitter. It tastes like a regular salad vegetable.