I will provide ideas You are are looking for a som tum (thai green papaya salad) recipe that is steady and also how to make it which results have aroma and taste that can give us taste and appetite

So that the taste quality of som tum (thai green papaya salad), which must be considered start preparing the type of ingredients, next selection of fresh ingredients|good to how to make and serving it. No need be confused if want to prepare som tum (thai green papaya salad) the delicious as long as you know the technique then this dish is able become a dish that is very special.

Ingredients and seasonings required for prepare

1. Prepare Vegetables:
2. Prepare 1 small green papaya, peeled and shredded
3. Use 2 carrots, shredded
4. Use 1/2 cucumber, shredded (optional)
5. Use 2 teaspoons dried shrimp (optional, or leave out for a vegetarian alternative)
6. Prepare Sauce:
7. Prepare 3-4 red or green bird’s eye chillies or 5-7 finger chillies (more mild)
8. Prepare 2 garlic cloves
9. Take 3 tablespoons palm sugar (or granulated sugar)
10. Take 2 yard-long beans (or green beans), cut into 2.5cm (optional)
11. Prepare 4 cherry tomatoes, sliced in half
12. Use Juice of 2 fresh lime (or tamarind paste mixed with water)
13. Take 2 tablespoons Thai fish sauce (or 2 teaspoons salt or light soya sauce)
14. Prepare Garnish:
15. Use Handful salted or roasted peanuts (optional)

Tam-style pounded salads are integral to the cuisines of Laos and Isan, and they have become a fast-food, on-the-go item that can now be found all over Thailand and pretty much any place that serves Lao or Thai dishes outside of Southeast Asia. While som tam salads follow the same basic preparation blueprint (more on that later), ingredients and flavor profiles vary from region to. In a large som tum mortar, place garlic, green beans, dried shrimp, peanuts and chillies. Use a wooden pestle to bruise ingredients.

How to make Som tum (Thai green papaya salad):

1. Prepare all of the ingredients, shred the green papaya, carrots and cucumber (optional) using a shredder. Cut the beans (optional) tomatoes and lime and set aside.
2. In a pestle and mortar roughly pound and bash the chillies and garlic together. Add the palm sugar, beans (optional), tomatoes and dried shrimp (optional). Then lightly pound all the ingredients together to combine.
3. Squeeze in lime juice (or tamarind paste mixture) and fish sauce. Again lightly pound (avoid over bashing the ingredients). Add the sauce to the mixing bowl with the green papaya, carrot and cucumber (optional). Mix with a spoon to combine and incorporate all of the ingredients and taste. Tip: it should be sweet, salty and also have a sharp, sour and spicy tang (adjust as needed, add more lime for tang, sugar for sweetened, fish sauce for saltiness etc).
4. Transfer the somtum salad into a serving bowl. Garnish and sprinkle over the peanuts (optional).
5. Done and ready to serve!

Add the shredded papaya, fish sauce, lime juice and sugar. Use a spoon and the pestle to mix and bruise the salad. Then add tomatoes and bruise again. Finely shred papaya, then soak in iced water. Using a large mortar and pestle, pound sugar, garlic and chillies to a rough paste.

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