I must say this recipe has been one of those which I have enjoyed the most making, talking about and of course eating.
On one side because of the good memories from my trip to Thailand and on the other hand because it's been so hard to find the main ingredient of the recipe, the green papaya.
The actual papaya isn't difficult to find, we can see them in most of supermarkets and grocery stores. It's the green papaya that is not easy to find, at least in Spain. It actually is the same papaya that has been collected before the ripening process starts. That moment when it is still green on the outside and almost white inside is when it is used to make the Som Tam salad. A refreshing, light and different delight full of contrasts. Delicious and divine.
I had my first funny experience with spicy food with this dish. Yes I know, it's a salad. A papaya salad. But it wasn't just spicy, there was fire in my mouth. No coconut water nor mango smoothie was capable of relieving that horrible sensation. Shockingly hot. And then I understood that there are different degrees of spiciness and I would never underestimate its strong power again.
I had my first funny experience with spicy food with this dish. Yes I know, it's a salad. A papaya salad. But it wasn't just spicy, there was fire in my mouth. No coconut water nor mango smoothie was capable of relieving that horrible sensation. Shockingly hot. And then I understood that there are different degrees of spiciness and I would never underestimate its strong power again.
I would then always ask the dishes not to be spicy when ordering and yes, they would come with a big smile on their face and a dish that would still be spicy but enjoyable without crying and swearing like a pig. :D
That being said, the amount of chili used in this recipe is totally up to you and I don't take any responsibilities for any side effects that may occur. Every individual must choose depending on their level of masochism. I used almost a whole green chili (without the seeds that are extremely hot). Some will think it is not much, some other will think I'm out of my mind. So once again, that's totally up to you.
Spicy food is like part of the culture in Thailand. It is everywhere, even with sweet stuff. Yes, they also eat fruit with smashed chillies and a mix of salt and sugar. I actually tried it once with mango and mangosteen and it was quite good.
Spicy food is like part of the culture in Thailand. It is everywhere, even with sweet stuff. Yes, they also eat fruit with smashed chillies and a mix of salt and sugar. I actually tried it once with mango and mangosteen and it was quite good.
It might sound crazy or weird for us but they must think the same about us that we eat croissants and drink juice at 8 in the morning...
So I prepared this recipe and was able to travel again somehow to that wonderful place. The land of the true and real smiles.
Because this is one of the great pleasure of cooking... That satisfaction you feel when you've been able to capture the memories in the flavours, remember and travel to places and unforgettable moments...
So here's this delicious recipe loaded with nostalgia...
So I prepared this recipe and was able to travel again somehow to that wonderful place. The land of the true and real smiles.
Because this is one of the great pleasure of cooking... That satisfaction you feel when you've been able to capture the memories in the flavours, remember and travel to places and unforgettable moments...
So here's this delicious recipe loaded with nostalgia...
SOM TAM THAI SALAD
INGREDIENTS: (Serves 2)
- 1/2 green papaya
- 1 carrot, peeled
- 1 carrot, peeled
- 10 green beans
- 1 garlic clove, peeled
- 5 cherry tomatoes
- Juice of 1 lime + another lime for the wedges
- 1 handful of fresh cilantro
- 3-4 TBSP fish sauce (Nam pla or Nuoc mam type)
- 1 garlic clove, peeled
- 5 cherry tomatoes
- Juice of 1 lime + another lime for the wedges
- 1 handful of fresh cilantro
- 3-4 TBSP fish sauce (Nam pla or Nuoc mam type)
- Red or green chilies
- 1 handful of peanuts
- 2 TBSP brown sugar
- 1 handful of peanuts
- 2 TBSP brown sugar
ELABORATION:
1. Peel the papaya and remove the seeds. Cut in julienne (long and thin), put in a large bowl.
2. Cut the carrot and the beans with the same shape as the papaya and place in the bowl as well.
3. Use a mortar and a pestle to mash the garlic with the sugar, fish sauce, chili and the tomatoes. Pour in the bowl with the papaya and mix all well.
4. Chop the peanuts and some cilantro.
5. Serve the salad in a bowl and sprinkle the peanuts, the cilantro and some lime wedges.
6. You can serve with small bowls with fish sauce, chopped chilies, lime wedges, peanuts and coriander so you can add to your taste...
2. Cut the carrot and the beans with the same shape as the papaya and place in the bowl as well.
3. Use a mortar and a pestle to mash the garlic with the sugar, fish sauce, chili and the tomatoes. Pour in the bowl with the papaya and mix all well.
4. Chop the peanuts and some cilantro.
5. Serve the salad in a bowl and sprinkle the peanuts, the cilantro and some lime wedges.
6. You can serve with small bowls with fish sauce, chopped chilies, lime wedges, peanuts and coriander so you can add to your taste...
* LITTLE TIPS AND HACKS*
WHERE TO FIND GREEN PAPAYA - It can be found in Asian stores where you can also find the fish sauce, the chilies...
If you cannot find it you can replace the papaya with raw celeriac, it won't taste the same but the crunchy texture is quite similar.
WHERE TO FIND GREEN PAPAYA - It can be found in Asian stores where you can also find the fish sauce, the chilies...
If you cannot find it you can replace the papaya with raw celeriac, it won't taste the same but the crunchy texture is quite similar.
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