This is must be one of my all time favorites, and I'll never forget the time I experimentally sampled some in Kailua-Kona on the Big Island of Hawaii. I'd never tried anything liked it and I could hardly believe the crunchy, vegetable-like papaya was really papaya. And added to this delightful crunch was that classic, savory Southeast Asian combination of garlic, fish sauce, salt, chili peppers, and lime juice. Awesome.
If you can can get your hands on a green papaya, you can easily prepare it too. If you have a Filipino or Thai grocery nearby, they are sure to have them. (Actually I can hardly believe that I have access to them myself -- who knows where they are trucked in from?) And if you're interested in making this dish into a full meal, just add some chilled shrimp and peanuts on top. This dish is called som tum in Thai, and tam som in Laotion.
1. To begin, cut the green papaya in two and scrape out the seeds with a spoon. Next you will need to shred the papaya, using a shredding tool which can also be purchased at a Filipino market. (The tool I use has a coconut shredder on one end and a papaya shredder on the other end. The middle handle is made of wood.) Set aside.
2. Next pound the following in a mortar: 2 cloves garlic, 4-5 sliced hot chillies, and 1 diced tomato. Add one at a time and crush, adding the next ingredient when done.
3. To this mixture, now add 1 tsp fish sauce, 1 tsp sugar, and 2 tsp lime juice.
4. Finally, mix the seasonings with the green papaya, adding more lime juice to taste. Tip: don't add too much fish sauce or you will discolor the salad -- use some sea salt instead if it's not salty enough.
Enjoy! This dish comes from the area north of Thailand, which is why it only occasionally makes it onto Thai restaurant menus. However, don't hesitate to ask your local Thai restaurant if they have a secret stash of som tum in the back. Doing so has frequently rewarded me in the past!
Comments
Hi
Sorry for the long silence, but something's wrong with my notebook at home on which I'd stored your email.
I've got the roti jala moulds, and also a few small recipe books which I thought you might like to read (Msian fare). Can you please email me your address again (to my gmail address)? Also I need to include a contact number for the courier company to contact you in case you are not at home. Thanx.
Yrs truly
Cupcake
Posted by: Cupcake | July 10, 2006 07:37 PM
My fav. Thai restaurant is called the "Green papaya" :)
Posted by: Jeff | July 11, 2006 06:01 AM
This looks DELICIOUS!! Oh, man. Summertime, the time of light, delicious, fresh foods.
I also popped by to say I posted some pictures of my wee herb garden, so you can see my cinnamon basil. And, my cinnamon basil is going to seed, so if you're interested in some at the end of the summer let me know. (seeds, that is).
Posted by: Rose | July 11, 2006 07:43 AM
I like Thai food so I'm going to try your Som Tum recipe soon. =)
In our country, we also have a recipe using shredded papaya cooked in vinegar together with other vegetables (more like pickled papaya). It's a great side dish for greasy meat!
Posted by: Daisy | July 19, 2006 08:06 AM
I wonder if you could help. I've been looking for a papaya / coconut shredding tool to buy but so far am unable to find one. Would you be so kind as to let me know where I can get one in the UK.
Many thanks in advance.
Best regards
Var
Posted by: Var Ashe | January 24, 2007 06:34 AM
hello- this is my first visit here...i too am a big fan of som tam/tam som...i remember the first time tasting it...rather a shock! and quite addictive too...i live in a city with many lao grocery shops and they all will make tam som for a couple dollars...many makers also add stewed crab to this; lots of different ways to make it...and great with sticky rice!!
Posted by: pelicano | February 26, 2007 01:14 PM
Pelicano: oh my god if I could get cheap som tam I don't think I'd anything else! :-)
Posted by: Evil J | February 26, 2007 06:42 PM
oh..i hear ya! i've eaten myself silly on it. one day a friend and i had the brilliant notion of doing a side-by-side comparison of four different "samplings" from around town. we had just a lot more than a bit left over, but it's great to watch it being made and observe/ ask questions too! a toast to som tam/tam som! [raises a glass]
Posted by: pelicano | February 27, 2007 05:48 PM
love this dish
Posted by: law kok hwa | March 29, 2007 09:53 AM