pepperhead212
Executive Chef
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
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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