Green Papaya Salad (som Tam) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Green papaya,
1: Garlic clove,
3 small: Red or green chilis,
1 tbsp: Roast peanuts,
1 ounce: Long beans, chopped into 1-inch (2.5 cm) lengths OR - French beans
2 tbsp: Lemon juice,
3 tbsp: Light soy sauce,
1 tsp: Sugar,
1 medium: Tomato, chopped into segments
2 large: Chinese cabbage leaves,
Directions:
Peel the outer skin from the green papaya and finely shred the flesh
on a cheese grater or chop very finely into long thin shreds. Set
aside. In a mortar, lightly puond the garlic, add the chilis and
lightly pound while occasionally stirring with a spoon to prevent the
resulting paste from thickening. Add the long beans and slightly
bruise them. Add the shredded papaya, lightly pound and stir until
all the ingredients are blended together. Add the lemon juice, soy
sauce and sugar and stir into the mixture. Finally add the tomato,
stirring once. Arrange the Chinese cabbage leaves on a serving dish
and turn the yam on to them. Diners should tear off a section of
cabbage leaf to use as a scoop for the yam, the two being eaten
together. This dish is especially good with sticky rice.
Source from luhu.jp
on a cheese grater or chop very finely into long thin shreds. Set
aside. In a mortar, lightly puond the garlic, add the chilis and
lightly pound while occasionally stirring with a spoon to prevent the
resulting paste from thickening. Add the long beans and slightly
bruise them. Add the shredded papaya, lightly pound and stir until
all the ingredients are blended together. Add the lemon juice, soy
sauce and sugar and stir into the mixture. Finally add the tomato,
stirring once. Arrange the Chinese cabbage leaves on a serving dish
and turn the yam on to them. Diners should tear off a section of
cabbage leaf to use as a scoop for the yam, the two being eaten
together. This dish is especially good with sticky rice.
Source from luhu.jp