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Old 06-30-2019, 10:15 PM   #1
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Making Som Tum

This is a variation on a classic, made with kohlrabi in place of green papaya. I have tried a number of other vegetables, just to see how they turned out, simply because I love this stuff, and rarely have the green papaya around (and even when I go to the Asian markets, it isn't often in the best condition). Jicama was probably one of the best, being very bland. Turnips were too strong, rutabaga better, but still not as good as kohlrabi, which is easier for me to grow.

Here's a simple recipe, which I usually use to serve 2, unless part of a larger meal. I've other types with dried shrimp, which is delicious in it, if you like that flavor. I harvested a few heads of garlic - the ones that had already turned totally brown - so that I could have super-fresh garlic. Not easy to peel, but it comes off!

Som Tum
4 c julienned green papaya, or kohlrabi
6-8 ripe Thai peppers, to taste, sliced thin
6-8 cloves garlic, sliced thin
3 tb fish sauce
1 1/2 tb palm sugar
1/4 cup green beans, cut into about 1 1/2" pieces
6-10 cherry tomatoes, quartered, if large,
halved, if smaller, like Sunsugar (best here)
6 tb lime juice
1/2 c lightly crushed, unsalted peanuts

In a mortar, crush the peppers and garlic, until reduced to a paste, with smaller pieces of garlic. Add the fish sauce and palm sugar, and pound to dissolve the sugar. Add the papaya or kohlrabi gradually, pounding to soften the vegetable, and get it to absorb some sauce. Add the lime juice, pounding a few times to mix, then add the tomatoes and peanuts, pounding a few times to release some of the tomatoes juices. Serve, dividing the juice evenly between the bowls.
Ingredients for som tum. by pepperhead212, on Flickr

Garlic and Thai peppers pounded first. by pepperhead212, on Flickr

Fish sauce and palm sugar mixed in, to dissolve sugar. by pepperhead212, on Flickr

Kohlrabi pounded in gradually, to absorb some of the sauce, then add the lime juice. by pepperhead212, on Flickr

Tomatoes and peanuts pounded in briefly, to release some of the juices. by pepperhead212, on Flickr

Finished Som Tum by pepperhead212, on Flickr

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Old 07-01-2019, 03:52 AM   #2
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Could soy sauce be used in place of the fish sauce, for a vegetarian version? or would it change the taste too much ?
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Old 07-01-2019, 03:53 AM   #3
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Could soy sauce be used in place of the fish sauce, for a vegetarian version? or would it change the taste too much
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Old 07-01-2019, 09:26 AM   #4
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The taste wouldn't be the same, for sure. However, I remember a method used in McDermott's Real Vegetarian Thai, where she substitutes 1 tsp soy sauce plus 1/2 tsp salt for each tb of fish. She says that it seemed that a 1:1 substitution gave an overwhelming soy flavor, and this was the best way to get a similar flavor to fish sauce, without covering up some of the other flavors. I have used this for a number of vegetarian or vegan friends, and the flavor in the dishes was great, as long as I wasn't comparing it to the same dish with fish sauce. I don't remember how she replaced shrimp paste.
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Old 07-01-2019, 11:32 AM   #5
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Isn't the fish sauce used mostly for its umami enhancing powers? Couldnn't the umami enhancing be done with something else like mushroom powder or MSG (if that doesn't bother you)?
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Old 07-01-2019, 12:42 PM   #6
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Originally Posted by taxlady View Post
Isn't the fish sauce used mostly for its umami enhancing powers? Couldnn't the umami enhancing be done with something else like mushroom powder or MSG (if that doesn't bother you)?
That makes sense. I bet it would work.
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Old 07-01-2019, 03:08 PM   #7
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I was looking through the recipes I have saved on my computer and found this: http://www.discusscooking.com/forums...ml#post1248859
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Old 07-01-2019, 04:10 PM   #8
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Originally Posted by larry_stewart View Post
Could soy sauce be used in place of the fish sauce, for a vegetarian version? or would it change the taste too much ?
Larry I just posted what I use in place of fish sauce. It does taste different but gives a little of the sea flavor and is loaded with umami.

http://www.discusscooking.com/forums/f83/vegan-fish-sauce-102444.html
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Old 07-01-2019, 05:13 PM   #9
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Would seaweed be a sub?
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Tags
fish sauce, garlic, hot peppers, kohlrabi, recipe, thai

Making Som Tum This is a variation on a classic, made with kohlrabi in place of green papaya. I have tried a number of other vegetables, just to see how they turned out, simply because I love this stuff, and rarely have the green papaya around (and even when I go to the Asian markets, it isn't often in the best condition). Jicama was probably one of the best, being very bland. Turnips were too strong, rutabaga better, but still not as good as kohlrabi, which is easier for me to grow. Here's a simple recipe, which I usually use to serve 2, unless part of a larger meal. I've other types with dried shrimp, which is delicious in it, if you like that flavor. I harvested a few heads of garlic - the ones that had already turned totally brown - so that I could have super-fresh garlic. Not easy to peel, but it comes off! [b]Som Tum[/b] 4 c julienned green papaya, or kohlrabi 6-8 ripe Thai peppers, to taste, sliced thin 6-8 cloves garlic, sliced thin 3 tb fish sauce 1 1/2 tb palm sugar 1/4 cup green beans, cut into about 1 1/2" pieces 6-10 cherry tomatoes, quartered, if large, halved, if smaller, like Sunsugar (best here) 6 tb lime juice 1/2 c lightly crushed, unsalted peanuts In a mortar, crush the peppers and garlic, until reduced to a paste, with smaller pieces of garlic. Add the fish sauce and palm sugar, and pound to dissolve the sugar. Add the papaya or kohlrabi gradually, pounding to soften the vegetable, and get it to absorb some sauce. Add the lime juice, pounding a few times to mix, then add the tomatoes and peanuts, pounding a few times to release some of the tomatoes juices. Serve, dividing the juice evenly between the bowls. [url=https://flic.kr/p/2gobQYB][img]https://live.staticflickr.com/65535/48165122851_0bf5917429_k.jpg[/img][/url][url=https://flic.kr/p/2gobQYB]Ingredients for som tum.[/url] by [url=https://www.flickr.com/photos/91097628@N06/]pepperhead212[/url], on Flickr [url=https://flic.kr/p/2gobVvN][img]https://live.staticflickr.com/65535/48165138116_86e5d9221b_k.jpg[/img][/url][url=https://flic.kr/p/2gobVvN]Garlic and Thai peppers pounded first.[/url] by [url=https://www.flickr.com/photos/91097628@N06/]pepperhead212[/url], on Flickr [url=https://flic.kr/p/2gocnaj][img]https://live.staticflickr.com/65535/48165224392_009b6b5bcf_k.jpg[/img][/url][url=https://flic.kr/p/2gocnaj]Fish sauce and palm sugar mixed in, to dissolve sugar.[/url] by [url=https://www.flickr.com/photos/91097628@N06/]pepperhead212[/url], on Flickr [url=https://flic.kr/p/2gocrN7][img]https://live.staticflickr.com/65535/48165239982_c898d1a795_k.jpg[/img][/url][url=https://flic.kr/p/2gocrN7]Kohlrabi pounded in gradually, to absorb some of the sauce, then add the lime juice.[/url] by [url=https://www.flickr.com/photos/91097628@N06/]pepperhead212[/url], on Flickr [url=https://flic.kr/p/2goc8wG][img]https://live.staticflickr.com/65535/48165178536_cfa23fc857_k.jpg[/img][/url][url=https://flic.kr/p/2goc8wG]Tomatoes and peanuts pounded in briefly, to release some of the juices.[/url] by [url=https://www.flickr.com/photos/91097628@N06/]pepperhead212[/url], on Flickr [url=https://flic.kr/p/2gocxKn][img]https://live.staticflickr.com/65535/48165260007_ec8f1be700_k.jpg[/img][/url][url=https://flic.kr/p/2gocxKn]Finished Som Tum[/url] by [url=https://www.flickr.com/photos/91097628@N06/]pepperhead212[/url], on Flickr 3 stars 1 reviews
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