Text 29378, 101 rader
Skriven 2012-09-09 07:41:02 av Dave Drum (1:261/38)
Ärende: Chile 1576
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tam Lao (Papaya Salad)
 Categories: Colonel, Thai, Salads, Chilies
      Yield: 1 Servings

      1 c  Papaya; julienned
      1 tb Nam pla (fish sauce)
      1 tb Nam tan paep (palm sugar)
      1 tb Plara (pickled mudfish)
      2 tb Nam manao (lime juice)
      3    Cherry tomatoes  (up to 4)
      1    Makheua pro (Thai eggplants
           - or aubergine; in small
           - balls)  (up to 2)
      1 tb Kratiem (garlic); rough
           - chopped
     30    Prik ki nu daeng (red
           - bird's-eye chilies);
           - sliced

  There is a joke to the effect that the dish called som tam
  is hot, but tam som is hotter, and tam lao the hottest of
  all. (These being the name of the dish in Bangkok and the
  Isan respectively, and a variant common to rural people in
  the Isan).

  Be that as it may, this is the version common in the
  countryside of the Isan. Virtually everything about the
  variants of som tam is 'optional', except for the papaya.
  I would also point out that in the Isan the mud fish and
  the crab are typically raw, which leads to common warnings
  from the Thai government about hepatitis (from the crab),
  and intestinal parasites (from the mudfish). In line with
  this the following preparation is designed to avoid that
  problem.

  The number of chilies to include in the dish is the first
  order of business when ordering the meal - foreigners
  being well advised to say 'none' since the mortar and
  pestle aren't washed out between preparations and there is
  generally enough chilli juice left in the bottom for
  foreign tastes. Locals may sometimes order up to 30
  chilies in a single portion, which renders the tam lao
  blood red, and has an affect in the mouth similar to fire!
  If making it at home I would suggest you start by trying 2
  or 3 chilies.

  When not actually preparing the dish, vendors advertise
  their services by sitting julienning the papaya: they hold
  it in one hand whilst 'whacking' it with a cleaver in the
  other, pausing occasionally to shave off a layer of
  julienned fruit. This technique is even more remarkable
  when you see them carrying on a conversation with a
  neighbouring stall holder and not looking at the papaya as
  the razor sharp cleaver reduces it to a nubbin in their
  hand! I suggest that in the interests of safety you do not
  try to emulate this technique: slice off a thin piece of
  papaya, then cut it into matchstick sized pieces in a more
  normal fashion! The papaya should be crispy and firm in
  texture.

  The crabs used in Thailand are small river crabs, about an
  inch across the body. If these are not available you can
  use any form of crabmeat.

  Plara is available (packed in mud) in small jars from
  Asian grocers.

  Method: Stir fry the crab, and then break it up and
  sprinkle liberally with vinegar, and season with freshly
  cracked black pepper. Allow to stand for about 1 hour
  before using.

  Next julienne the papaya, and place it in a mortar and
  pestle.

  Boil the mudfish in a quarter cup of water for 2-3
  minutes, then transfer to a muslin bag and squeeze out as
  much juice as possible. (You may also include the fish,
  but this is not recommended, see warning above).

  Finally quarter the tomatoes and the eggplant, and put all
  the ingredients in a mortar and pestle and pound to soften
  and bring out the juices.

  Serving: Serve with a selection of fresh raw vegetables.

  Serves 1

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

  Uncle Dirty Dave's Archives

MMMMM

... Everyone hates me because I'm paranoid.

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