"The Story"
As a Thai Woman who comes from Isaan, of course I love Som Tum.
Today I was home sick a bit and last week I got some "presents" from my home because my girlfriend came here for holidays.
So I decided to make Som Tum BUT here in Germany a unripe Papaya costs around 10-15€ what is just tooo much. So I normaly replace it with turnip cabbage, what taste really good by the way.
Turnip cabbage wasnt in stock also :D and it was to late to go shopping so I just made it without and added some ants, salted eggs and puffed pork skin as you can see.
I guess many or the most of you reading that wont eat ants at all but maybe theres someone brave enough to try or loves to aet insects and wants to try my recipe.
"The recipe"
What you will need:
- 2 tablespoons fish sauce
- 1 1/2 tablespoons palm sugar
- 3 tablespoons lime juice
- 1/2 cup tomato (wedged)
- 1/3 cup dried shrimps
- 1/4 cup unsalted peanuts (today i skipped it becasue of the ants)
- green or red chilies (You can use how many you want)
- 5 cloves fresh garlic
- 1 pack rice vermicelles (you can skip rice noodles and serve with sticky rice for example)
- To garnish in this case Ants, Salted Egg, Puffed Pork Skin
or you could add
- 2 cups of thin green papaya or turnip cabbage sticks
- 1/2 cup of carrot Sticks.
Preperation:
- Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.
- Add sugar, continue beating with the prestle, then add fish sauce, lime juice, tomato, and peanuts (+papaya, turnip cabbage, carrot if you want). Continue beating until all ingredients mixed well.
- Add rice noodels and mix carefully with
- Finally, season with sugar, fish sauce, or lime. The original taste of this dish should be the balance taste between sweet, hot, salty, and sour.
- Garnish
Good Appetite