Text 29375, 92 rader
Skriven 2012-09-09 07:41:02 av Dave Drum (1:261/38)
Ärende: Chile 1573
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Som Tam Isan (Papaya Salad Northeast)
 Categories: Colonel, Salad, Chilies
      Yield: 4 Servings

      1 c  Papaya; julienned
      1 c  Prik ki nu daeng (red
           - Birdseye or Dynamite
           - chilies); cut in four
           -l engthwise then in half
           - cross-wise
      8 cl (to 10 cl) garlic; chopped
           - coarse
    1/2 c  Prik chi fa daeng (red Thai
           -Jalapenos)
    1/2 c  Long beans; in 1" pieces;
           - (Thai long beans if
           - possible)
        pn Salt
      2 ts Fish sauce
    1/4 c  Tamarind juice
      2 tb Pickled mud-fish; juice of
           - (see instructions)

  This is a version of the som tam (papaya salad) recipe
  that is commonly eaten as a snack, as breakfast, or with
  pad thai as lunch.

  Note this is *not* the same as the recipe posted earlier
  from sources intended for those without armour plated
  palettes.

  This is a typical isan (north east) dish. It can be made
  with or without the plara (pickled mud fish). Potential
  cook are warned: this ingredient smells foul! but it does
  taste nice.

  Som tam is a basic salad style dish, eaten as a snack.

  The pickled mud fish is sold in bottled form in asian
  markets: take some of the fish, add a little fish sauce,
  and place it in a muslin bag and squeeze as much fluid as
  possible from the fish. (you can use the fish themselves,
  but they are raw, albeit pickled, and their is some risk
  from parasites. If you use the fish paste itself I suggest
  you first microowave it to ensure it is safe to eat! If
  you are squeemish then sterilize the liquor also. If
  really squeamish, the ingredient is optional ...)

  Method: sprinkle the julienned papaya with salt and let
  stand for half an hour or so, then squeeze and discard any
  fluid.

  Dissolve two teaspoons of MSG (optional, but recomended),
  in two tablespoons of lime juice. Add half of this to the
  papaya, and half to the sliced prik ki nu, and allow to
  marinade for about an hour.

  Mix these ingredients, and bruise them in a mortar and
  pestle.

  Julienne the red jalapenos, and mix all the ingredients.

  Serve with a bowl of sticky rice, or a plate of pad thai.

  This is food for chile masochists in extremis: you can
  increase the proportion of chilies until this is a bowl of
  red fire, and it will still be authentic.

  If you wish you can decorate the salad with chopped roast
  peanuts, sliced green onions, and mint leaves. You could
  also include [raw] bean sprouts and sliced cucumber as
  side dishes. Thais generally eat lettuce or some cabbage
  related vegetable as a side dish also. (The normal way to
  eat it is to rip a piece of lettuce leaf, and take a
  mouthful of som tam in the leaf and eat it without knife,
  fork or spoon...) If you want to be a bit more western use
  a standard salad, or even an exotic such as a Waldorf
  Salad as a side dish

  Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand

  Uncle Dirty Dave's Archives

MMMMM

... A life of pleasure makes even the strongest mind frivolous at last.

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