Monday, January 31, 2011

Som Tum Thai (Green Papaya Salad)

Som Tum Thai (Green Papaya Salad), a famous salad dish, is a northeastern Thai dish that has a balance of four flavors: spicy, sweet, sour and salty. It is often eaten with sticky rice and fresh vegetables like cabbage and long beans. In Thailand, there are many types of Som Tum like Som Tum Thai, Som Tum Poo, Som Tum Pla Ra, Som Tum Lao. Each type of Som Tum has a different degree of spiciness. For instance, Som Tum Thai is not as spicy as Som Tum Lao but it is sweeter than Som Tum Pla Ra. Dried shrimp and roasted peanuts are included in Som Tum Thai but not in Som Tum Poo. Som Tum can be bought as street food and it is a dish that is made according to your taste preference.

Som Tum Thai (Green Papaya Salad)
- 1 cloves garlic
- 2 Thai bird chillies
- 1/4 cup dried shrimps
- 3 cups julienne peeled unripe green papaya 2-3 inches long
- 1/4 cup julienne carrot (optional)
- 1/4 cup cut long beans 1 inch long segments
- Juice of 1/4 limes
- 1/4 cup tamarind juice from solid fruit concentrate
- 2 Tbsp. palm sugar, melted with 1 Tbsp. water into a thick syrup
- 3 Tbsp. fish sauce
- 3 Tbsp. chopped unsalted roasted peanuts
- 1 tomatoes, cut into bite-size wedges; or 6 cherry tomatoes, halved

1. In a mortar and pestle add chillies, garlic and crushed well.

2. Next add dried shrimps, long beans and crush part way.

3. To that add shredded green papaya and carrots and toss the ingredients inside the mortar with your pestle and spoon to combined the seasoning.

4. Then add the lime juice, fish sauce, tamarind juice, and palm sugar. Toss and pound lightly to distribute the flavoring.

5. Taste and adjust accordingly to accomplished the hot-sour-sweet-and-saltiness desired.

6. Finally add and worked in the tomato pieces and the crushed peanuts and its ready to be serve.

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