Guest Posted February 17, 2002 Report Share Posted February 17, 2002 Any good recipe for som tam please? Have found that the most restaurants cannot compare with the real humble-roadside-Isaan-made som tam. Fact: I have had som tam everyday I was in Phuket. 30 Baht. Link to comment Share on other sites More sharing options...
Guest Posted February 17, 2002 Report Share Posted February 17, 2002 Everyone's tastes differ, you can adjust to your own. There are hundreds of variations on this. I prefer to add cilantro to this recipe. I agree that the roadside ones were the best. Som Thom/Green Papaya Salad 1-2 cups shredded green papaya (carrot or cabbage may be substituted) 2-3 plum tomatoes - halved 4-6 green beans - cut into 2" sticks 1/4 cup dried shrimp 3-4 fresh chili peppers juice of 2-3 limes 1-2 teaspoon palm sugar fish sauce In a large mortar gently crush the papaya, then set it aside in a large bowl. Do the same for the tomatoes and green beans. Add to bowl. Gently crush the chili peppers and add to bowl. Pound dried shrimp, garlic and palm sugar until almost pasty. Add to bowl. Squeese in lime juice and about 2-3 tbsp of fish sauce. Mix well and serve with sticky rice and grilled meats. Serves 1-2. Note that this is an approximation Link to comment Share on other sites More sharing options...
Guest Posted February 18, 2002 Report Share Posted February 18, 2002 Singbond, If you are looking for the Isaan style som tam then “paa laa” sauce, crab and a few more chilies should be added to the recipe given by handyman. In event that you want to prepare som tam “Thai” then only peanuts could be added. A remark on the sideline is that 30 Bath seems to me very expensive for a roadside made som tam. Link to comment Share on other sites More sharing options...
Guest Posted February 18, 2002 Report Share Posted February 18, 2002 Dundee: You are absolutely right, I forget to include the peanuts. It wouldn't be the same without it for me. Never had the Isaan style. What is paa laa? I get "paa" as a transliteration of goat? I know some recipes include tamarind paste. Link to comment Share on other sites More sharing options...
Old Hippie Posted February 18, 2002 Report Share Posted February 18, 2002 I have a recipe for Som Tam Esan.ส้มตําออีสาน 1 medium dark green papaya/pawpaw 4 garlic cloves 6 green Thai chiles 2 tomatoes cut into weges 1/2 cup chopped green beans, cut into 1 inch (2.5 cm) pieces 2 Tablespoons anchovy sauce 1/2 teaspoon salt 1/4 cup (2oz. or 60 ml) lime juice or tamarind juice peel the papaya, and rinse in cold water to remove the acid. remove the seeds and shred the papaya. put garlic and chilies in a mortar and crush together.place the papaya and other ingredients in the mortor and mix together gently. serve cold with steamed sticky rice. Note: the papaya must be dark green and firm. This is the recipe from Thailand the Beautiful Cookbook. As has been noted, playing around with the ingredients such as crab paste vs. anchovy paste will eventually yeild a taste to your liking! [ February 18, 2002: Message edited by: Old hippie ] [ February 18, 2002: Message edited by: Old hippie ] Link to comment Share on other sites More sharing options...
Guest Posted February 19, 2002 Report Share Posted February 19, 2002 Handyman “Paa Laa” or “plala” is basically pickled fish and made as follows: Catch (or buy) fresh water fish and clean these well. Soak the fish with salt and leave this for a week or so. Mix this with roasted rice bran on a ratio of 300 gram to 1 kilo of fish and add another 300 gram of salt. This mixture will now be stored in a big jar, close this properly (air tight) and leave it for the next 8 months. After 8 months when the odor is at its maximum, the sauce is ready for consumption. Kho hai kin hai aroi Link to comment Share on other sites More sharing options...
racha Posted February 19, 2002 Report Share Posted February 19, 2002 quote: Originally posted by Dundee: ?Paa Laa? or ?plala? is basically pickled fish and made as follows: Nice recipe Dundee, It is the one Thai food i just cant get into, I would call it fermented fish myself or ''rotten fish'' to be even more precise, LOL Link to comment Share on other sites More sharing options...
Guest Posted February 19, 2002 Report Share Posted February 19, 2002 Ok, I get it now. There was fish sauce (nam bplah)in my recipe too. The other spelling must be a Lao influence. Racha: A good fish sauce does not taste much like fish at all, more like a sea taste. Like good fish tastes. And it's good for you too. The Roman Legion used to take it with them. It was thought to help prevent digestive problems. Maybe a good idea for Thailand as well. It is also rich in B vitamins and minerals. Have I talked you into using it yet? Handy Link to comment Share on other sites More sharing options...
Guest Posted February 19, 2002 Report Share Posted February 19, 2002 quote: Originally posted by singbond: Any good recipe for som tam please? Fact: I have had som tam everyday I was in Phuket. Fact: I tried it once and will never touch the shit again. How can anyone consume this stuff and actually taste what it is from the amount of chilli in it. Link to comment Share on other sites More sharing options...
bibblies Posted February 19, 2002 Report Share Posted February 19, 2002 quote: Originally posted by Dan: Originally posted by singbond: [qb]Any good recipe for som tam please? Fact: I have had som tam everyday I was in Phuket. Fact: I tried it once and will never touch the shit again. How can anyone consume this stuff and actually taste what it is from the amount of chilli in it.[/QB] Dan - you've been here a long time, haven't you? Don't you get used to acclimatised to chilli? I have to keep putting more and more in just to get the same effect. Link to comment Share on other sites More sharing options...
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