Thailand is close neighbour with Kelantan
state. Therefore some of the cuisine has Thai influence such as this Somtam.
Somtam is a spicy green papaya salad. It is made with shredded unripe papaya,
chili, bean and lime. It is prepared by pounding the vegetables together in a
mortar. By doing so it helps release the flavours and juices.
I saw this recipe from Kakna, Cubarecipebaru which I believe is more on Kelantanese style. Since no sugar is added this papaya salad is more on salty side and of course spicy (quite a lot chili used, I reduce to 4 instead of 10 pieces). I love the overall taste and texture, crunch and flavourful. With all these humble ingredients it creates big flavour in a plate! If I made again I will add some palm sugar/ sugar and reduce or omit the long bean. Quite odd having it raw :P
I saw this recipe from Kakna, Cubarecipebaru which I believe is more on Kelantanese style. Since no sugar is added this papaya salad is more on salty side and of course spicy (quite a lot chili used, I reduce to 4 instead of 10 pieces). I love the overall taste and texture, crunch and flavourful. With all these humble ingredients it creates big flavour in a plate! If I made again I will add some palm sugar/ sugar and reduce or omit the long bean. Quite odd having it raw :P
Adapted and slightly modified from
Cubarecipebaru
Somtam
(Papaya Salad)
Ingredients:
¼ unripe papaya (mine is small, about ½), shredded
¼ carrot, shredded
½ tomato. thinly sliced
4 shallots, cut into half
4 bird chilies (more if prefer more heat)
2 tablespoons dried shrimps, washed and toast on pan without oil
4 tablespoons roasted peanut
2 long beans, cut about 1½ cm long
2 limau kasturi, cut into half
1½ tablespoons fish sauce
Methods:
1. Place shredded papaya, carrot and tomato in a mixing bowl. Set aside.
Ingredients:
¼ unripe papaya (mine is small, about ½), shredded
¼ carrot, shredded
½ tomato. thinly sliced
4 shallots, cut into half
4 bird chilies (more if prefer more heat)
2 tablespoons dried shrimps, washed and toast on pan without oil
4 tablespoons roasted peanut
2 long beans, cut about 1½ cm long
2 limau kasturi, cut into half
1½ tablespoons fish sauce
Methods:
1. Place shredded papaya, carrot and tomato in a mixing bowl. Set aside.
2. Place shallots, chillies, dried shrimps,
peanuts and long beans in a mortar. Crush lightly.
*Randomly pick some from each and crush lightly to release flavour. I do it in batches.
*Randomly pick some from each and crush lightly to release flavour. I do it in batches.
3. Combine lime juice and fish sauce. Toss all ingredients together in mixing bowl evenly. Serve!
I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by Gertrude of My KitchenSnippets
Yummy! I can eat a lot of this salad.
ReplyDeleteYour salad is so mouth-watering. Spicy and tangy all at once and crunchy too. Would love to make this sometime.
ReplyDeleteI always envy my friends when they eat somtam cos I cannot eat papaya. Sob sob! Yours look so appetizing as well.
ReplyDeleteI love salad, and always thought of making them more often! This looks so good, I would have no problem finishing the whole plate!
ReplyDeleteHI Vivian! The salad looks very appetizing!
ReplyDelete