WEEKEND LUNCH MENU - SOM TUM, SEAFOOD TOM YAM, TOD MAN PLA, THAI OMELETTE AND JACK FRUITS SAGO DESSERT IN COCONNUT MILK.

Som Tam /Thai Papaya Salad

Tom Yam Poptek / Seafood Tom Yam

Thai Fish Cakes/Tod Man Pla

Omellete/ Telur Dadar

Jackfruits Sago Dessert

This entry was stranded for almost 4 days. I got all ready except the time to sit down and write the recipe. It was my weekend lunch. I only cook lunch during the weekend, then again depending on the quorum that I had. If my son and eldest daughter came home for the weekend holidays then only I am excited to cook...well they finished up everything I cooked. Last weekend my son brought his friends home, that gave me the reason to really...really cook..I cooked Thai menu for lunch. I made Seafood Tom Yam, Thai Papaya Salad, Tod Nam Pla aka Thai Fish Cake, a simple Omelette and for dessert Thai Jackfruits Sago In Coconut Milk. So let's take a look at the recipe for Som Tum aka Thai Green Papaya Salad first followed by other recipes. The Tom Yam recipe I used the basic recipe with crabs, fish, clams, shrimps and squid. You can refer the recipe in my earlier post. These were typical Thai menu found in any Thai restuarant. Just love Thai food!!!!

SOM TUM AKA THAI GREEN PAPAYA SALAD

Spicy Green Papaya Salad (som tum or som tam) is a popular dish from North Eastern Thailand and is often served with barbecue or grilled chicken and sticky rice. Green Papaya Salad is a mainstay of Thailand's hawker fare (marketplace food).

Ingredients

• 8-12 Thai chillies (bird peppers), each cut into 3-4 segments
• 8 cloves garlic, peeled and cut each into 2-3 pieces
• 2 Tbs. small dried shrimp
• 4 cups julienned peeled unripe green papaya - in strips 2-3 inches long and 1/8 inch thick
• 1 cup cut long beans - 1 1/2-inch-long segments
• 1 julienned carrot (optional)
• 1/4 cup tamarind juice the thickness of fruit concentrate
• Juice of 2-3 limes, to taste
• 2-3 Tbs. fish sauce, to taste
• 2-3 Tbs. palm sugar, melted with 1 Tbs. water into a thick syrup - use as needed
• 2 small tomatoes, cut into bite-size wedges; or 12 cherry tomatoes, halved
• 1/4 cup chopped unsalted roasted peanuts

Step 1: Peel the skin off the papaya, then wash thoroughly. Now grate the papaya

Step 2: Chop the tomatoes and garlic, and add to a large bowl (or mortar and pestle if you have one) Then slice the chillies length ways to open them up. Add to the bowl

Step 3: Slice and crush the green beans and add to the bowl

Step 4: Now add the shredded papaya, fish sauce, crushed peanuts, lemon juice and sugar. Mix everything together thoroughly

Step 5: If you dont have a mortar and pestle, use a spoon to mix everything, and make sure you crush the chillis to get the spice released. Do the same with all the ingredients.

Step 6: Once everything has been thoroughly mixed, you can serve and eat

For the dressing, mix together in a cup:

• 1/4 cup tamarind juice 
• 2 -3 lime juice
• 2-3 Tbsp. fish sauce (vegetarians substitute 4 Tbsp. soy sauce)
• 1 Tbsp. brown sugar
• 1 tsp. shrimp paste, OR vegetarians substitute 1 tsp. ground bean sauce* OR Vegetarian Stir Fry Sauce (Lee Kum Kim brand is good)

*Note that you need quite a lot of sweetness for this salad in order to balance out the sharpness of the papaya and the lime juice. The dressing should taste sweet with tones of spicy, sour, and salty. *Fish sauce, shrimp paste, ground bean sauce and vegetarian stir-fry sauce are all available by the bottle/jar at Asian food stores. *Ground bean sauce is a salty, dark brown sauce made from soy beans.

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N3 ini dah tersadai hampir empat hari. Ini merupakan menu hujung minggu baru-baru ini. Saya udah siapkan semua cuma masa untuk menulis resipi aje agak terbatas. Sejak akhir-akhir ini memang kesuntukan masa  betul. Cuma malam semalam aje dapat saya siapkan N3 ini tetapi cuma dapat edit pagi tadi. Resipi kali ini adalah menu masakan Thai yang begitu popular di Malaysia, Tom Yam, Som Tum dan Tod Nam Pla. Kebetulan anak-anak pulang cuti hujung minggu dan bawa pulang kawan-kawan, jadi saya masaklah masakan Thai ini. Makan ramai-ramaikan sedap. Saya jarang masak tengah hari, cuma dihujung minggu aje saya masak, itu pun tunggu cukup korum, kalau ramai di rumah baru saya masak , kalau tak makan di luar aje, malas nak kejah-kejah dapur. Saya mulakan N3 ini dengan resipi Som tum diikuti dengan Tod Nam Pla, untuk Tom Yamnya boleh rujuk pada N3 yang terdahulu. Seafood Tom Yam ini saya gunakan resipi basic Tom Yam cuma saya masukkan ketam, ikan, udang, sotong dan lala. memang syok hirup berpeluh dibuatnya.

Pada yang meminati masakan Thai bolehla cuba.

Next Post - Tod Man Pla

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