| |
RECIPE OF THE MONTH
SOM TUM
This recipe is the result of careful experimentation
with ingredients to replace a very essential ingredient in the traditional
dish on which this recipe is based. Fish Sauce, Nam Pla is the
salt of Southeast Asia. It adds a lot of flavor and in some cases actually
changes the way a dish cooks and appears.
Most (almost all Asian restaurants) will use meat stock, fish sauce, shrimp
paste, and oyster sauce in what they call a "Vegetarian" dish so Vegetarians
should always assertively ask specifically about stock, fish sauce, oyster
sauce, etc.! If the restaurant trivializes your request or you are uncomfortable
with their answers, Don't Eat There!
This is a true VEGAN (No meat, fish, or dairy) Vegetarian recipe with
the traditional Fish Sauce replaced with other ingredients to give a wonderful
flavor and no loss of appearance.
1 Teaspoon Palm Sugar
|
5 Tablespoons Fresh squeezed Lime Juice (Juice
of 2 large limes)
|
3 Tablespoon "Golden Mountain"
Thai Soy Sauce
|
1 Tablespoon Finely Chopped Fresh Garlic
|
1/2 Teaspoon White or Rice Vinegar
|
1/2 Teaspoon Salt
|
1 Cup Green Papaya, Peeled and Seeded, Shredded
with a Grater
|
Thin Sliced Fresh Thai Chili Peppers to Taste (Prik
Kee Noo)
|
1/2 Cup Shredded Carrot
|
1 Teaspoon Crushed Dry Red Chili Pepper
|
1 fresh Medium Tomato
|
Lettuce Leaves, Cabbage Leaves and Sticky Rice
for Garnish
|
Soak Thai Sticky Rice for about 2 - 4 hours, then steam in a bamboo steamer.
Combine Papaya, Lime Juice, Soy Sauce, Vinegar, Salt, Tomatoes Palm Sugar,
Garlic and Chillies. Toss until Ingredients completely mixed. Transfer
mixture to a large Mortar and Pestle and Grind gently until some of the
mixture becomes pureed. Arrange Lettuce leaves on a plate and scoop mixture
into center then garnish with additional Lettuce leaves and Cabbage.
*Note Be Careful with The Thai Chillies, the juices are
very volatile and can burn your skin *
|
