Making Som Tum (Thai Papaya Salad)

I was holding my camera-phone with one hand and mashing with the other. This is a 20-second clip taken with my Sprint Sanyo MM-8300 camera phone of me making Som Tum, or Thai Papaya Salad. You start by mashing fresh garlic (has to be fresh!) and some chili peppers (I'm not sure of the exact type) in a krog (the thing I'm mashing everything in). Then you start adding in the sliced papaya, bit by bit, along with sliced cherry tomato and string bean (we ran out of fresh string bean). Squeeze in some lime juice (and throw the lime in, just for the heck of it) and add a few splashes of fish sauce (Thai Squid brand). Mash until soft but not too soft. Sprinkle on some crushed peanuts. Serve on a bed of lettuce with extra lettuce and eat, wrapping the Som Tum in leafs of lettuce with sticky rice and chicken! I'll have to post a photo of how it turned out. In an inexpensive Thai restaurant, this would go as an appetizer for around $6. With the ingredients (save for the one papaya, cherry tomatoes and fresh string beans) mostly on hand, spending around $6 will yield you approximately five times the amount of food you would get in the one $6 serving in an inexpensive Thai restaurant (and I've seen this dish going for double that in some of the more moderately-priced Thai restaurants!). Takes about 10-15 minutes to make, total.