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|Feb 24, 2019 15:50|
|Thanks for this recipe. i should try this. so interesting to do and try to eat thai foods|
|Jun 23, 2019 19:50|
|Looks great recipe, will try it|
|May 31, 2021 05:41|
|Green Papaya Salad|
In Isan, green papaya salad is called som tum, with “som” sensing “sour” and “tum” linking to the pounding echo of the large masher utilized to smash ingredients. It eats it as a snack, or with marinated grilled beef and chicken.
1 large or 2 small cloves garlic, skinned
¼ teaspoon salt
1 tablespoon dry-roasted salted peanuts, more for topping
2 fresh bird chilies or serrano chilies, sliced
½ teaspoon raw sugar or white sugar
1 tablespoon wilted shrimp (optional)
2 tablespoons fresh lime juice
1 to 2 tablespoons fish sauce (nam pla), to taste
2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely diced
½ pound long beans, cut down and save into 1 1/2-inch piece (optional)
1 small to medium green (unripe) papaya (see Note)
In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar, and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to simply crush tomatoes and beans (if using), again continue to bowl and stir freely.
Peel and coarsely grind or shred papaya, excluding seeds and inner sheath. There should be 4 to 6 cups.
Add papaya to a bowl and mildly but thoroughly toss together. Taste for spicing. Pile in a bowl (if sought, line bowl with cabbage leaves beforehand). Moisten with peanuts and handle.
If green papaya is fictitious, run an identical pattern of coleslaw mix (stripped cabbage and carrots).
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