Udon Thani Timeisaan som tum
isaan som tum
isaan som tum
Is it a recipe you might be searching for?
Until I get myself Retired and can start profiling via video my dear wife preparing various dishes, I’ll rely upon other measures.
How does this sound? Som Tam (Som Tum) Thai Spicy Papaya Salad (from Joy’s Thai Food):
Here is our Som Tam (Som Tum) recipe. My mother and aunts would make this when I was young, and then later we just bought it at the food stall since there are so many good ones in my hometown of Sisaket in Isaan! In Isaan we make our Som Tam VERY spicy. Ped-ped, we call it. My husband calls it “Som Tam Ped Silop-silai” because it’s so spicy that you might fall down into a coma. It does get spicy in Sisaket… Feel free to cut down the number of chili peppers you use!
She gives the recipe in a couple of languages.
This travel writer’s account of her search with an Isaan Thai acquaintance for some authentic som tum was a rather pleasant read, even if she did detour in the middle of her narrative to tell of experiences in Hong Kong and New York.
Another recipe is given on the Website ImportFood.com: Recipes from our Thai kitchen.
Green papaya salad is loved throughout SE Asia in various forms, and we are pleased to present this detailed summary so you can bring it to your own kitchen. Somtum is a classic Thai dish, commonly associated with the NE (Isaan) area but served all over Thailand including a sidewalk shop found on our walking tour of good eats in Saochingcha area. Somtum is typically prepared three different ways. It can be “Somtum Thai” which has peanuts mixed in, “Somtum Bu” which has small pickled crabs pounded in, or “Somtum Lao sai pla ra” which includes the juice of pickled mudfish. Som tum is eaten as a snack as a salad. We also offer a very simple pre-made som tum sauce that you can add to the papaya, for quick preparation.
This recipe is from Real Thai Recipes:
Green Papaya Salad, or Som Tam (sometimes written Som Tum), is a very common dish eaten throughout Thailand. It originates in Laos/Issan, but now the whole country enjoys it. This version does not add fermented crab or fermented fish paste (plaa-raa) which is common in Issan. Feel free to add that if you want! This dish is easily made vegetarian by omitting the dried shrimp, and substituting salt for the fish sauce.
This cute blog post on ThaiSabai (Beyond the Mango Juice) finishes off with a link to a som tum recipe you might care to check out.
Heavy Table gives a recipe for both Laab and Som Tum, as designed by someone identified as Chalong (Lek) Carlson.
I liked this description of the dish — copied from Tiger Tales:
SOM TUM
Well known as the trademark food from Isaan in northeastern Thailand, som tum is a salad consisting of green papaya that has been shredded and bashed about in a mortar, along with a mix of garlic, fresh and dried chillies, tomatoes, long beans, lime juice, fi sh sauce, dried prawns, palm sugar and peanuts.
The “klok” or “pok-pok” – Thai for mortar and pestle – is the quintessential apparatus. When you see one or hear its woodpecker-like call, you’ve hit the bull’s eye in the search for this distinctive regional dish.
Made from wood or clay, the klok differs from the granite mortar and pestle used to grind spices and create curry pastes. Making som tum, or some of the other spicy Isaan dishes, is more about releasing the flavours of the ingredients than turning them to mush.
After deciding on the sweetness and spiciness, the cook begins the frenzied shredding and pounding of ingredients, adding small amounts of herbs and seasonings to get the balance just right.
For the best som tum and other Isaan specialities, visit the shophouses and stalls on Soi Convent, around the corner from Sala Daeng BTS station.
YouKnowWhereYouAre also has a nice description:
Som Tum refers to the Thai style papaya salad. It is a classic Thai dish, commonly associated with the isaan area but served all over Thailand.
As the papaya is often refered to as the Powerhouse Of Digestive Enzyme Nutrition, many people lived on a diet of Som Tum.
There are three typical different ways to prepare Somtum. It can be “Somtum Thai” which has peanuts mixed in, “Somtum Bu” with small pickled crabs pounded in, or “Somtum Lao sai pla ra” with the juice of pickled mudfish. The dish can be eaten as a snack as a salad.
The basic ingredients include finely shredded Thai green papaya, 1 tomato cut into wedges, roasted peanuts, dried shrimp, sugar, fish sauce, clove garlic, lemon juice and fresh chili pepper.
To prepare the dish, first of all, pound together chili and garlic until fine. Then, add papaya, tomato, sugar, fish sauce, lemon juice, peanuts and dried shrimp. Mixed all the ingredients together. Serve with sliced cabbage.
Wikipedia has a decent write-up on Som tam that’s worth a look.
More recipes can be found here, here, here, and here.
Isan – Cathart
The last one disapperared.. so here it is again.
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Tags: Som Tam, Thai cuisine
