Hi there, you culanary geniuses,

Now the mrs and i are back in the UK, we struggle to get hold of papaya for her Som Tam (i prefer to call it Pok Pok)

So could i ask, when you can't get hold of papaya, what do you find is the best veg to use as an alternative?

Cheers in advance

Mr BoJ

Cabbage, carrot, unripe mango. Bought a recipe book in thailand and thats what they said to use in the absence of papaya

Cheers for the rapid reply, ratchabuild

Cucumber always works for us.

Cheers chon. Do you bash it with a knife in the same way as papaya? So that it's in thin strips.

Yes exactly the same way , main drawback against papaya is that it isn't as firm and needs to be eaten fairly quickly as it gets a bit soggy like.

had an excellent som tam at Jomtien beach with green mango...not much nam pla either...

I was shocked to get back to Suphan and imbibe the local som tam lady's concoction (she comes around with a side car every afternoon)...

gag, hack and otherwise prostrate from poisoning... to the wife "darling, I thought that som tam was all same same???..."

she smiled in evil fashion...

This post has been edited by tutsiwarrior: 2006-03-17 05:28:08

Tutsi , I hop you washed yer hands before taking a leak?..................

you vile man...aren't you supposed to wash after???

Terrific place in Ban Chang sells over 100 different versions of som tam from their menu...
personal favorite is one made from som-o (pomelo)

As far as I am aware, you can 'som tam' many things, if you are not sure, then just give it a go.

My personal favorites are, Bean (Tam Tua), Cucumber (Tam Dtairng), unripe Banana (Tam Gluay) and unripe Mango (Tam Ma Muang). We also regularly eat a fish version called... 'tam plah'

In the past I have eaten Carrot (Tam Carrot), Hua Bua (sorry don't know the english)

totster

Chopped Cucumber and Grated carrot.

Exactly how many Thais in NZ make it...even in restaurants!

Cheers Tots

As for the Tam Plah, is that the one that has been blended The Mrs has brought back to the UK, 3 big bags of the stuff and it smells disgusting.

Just got back from the supermarket and bought some "Paw Paw" Never heard of it before but it looks like Papaya. Anybody used it before?

Seen it done w/coconut.

Papaya is sooooo expensive in the UK (so is dorian - thank god ).

I hate cucumber so thats a no no.
Green Mango is nice and quite similar. Carrot is sweeter, so not quite the same IMO.

Methinks Chons is referring to the avoidance of Helmetburn, and possibly ensuring that his manhood does not take on the pungent aroma of said dish after handling.
I always wash before and after, and sometimes at the same time.

A pals wife in Ireland finds turnip or swede a good alternative

this is interesting as it begs the question...can you make som tam with any pulpy vegetable at hand? Accoutremonts such as tomatoes, chiles, nam pla are a matter of personal taste...further investigation is needed...

how about a parsnip som tam?

Love the stuff. Eat with palma ham and a bit of lemon/lime juice.F...ing excellent!

When I lived in SA the Papaya was called Paw Paw.
However there is also a fruit called PawPAw that is unrelated to the Papaya , also known as the Ozark Banana.


This post has been edited by chonabot: 2006-03-18 20:56:57

although I may be a believer in some things I am not a flagellant and do not smear disgusting concoctions on my genitals...hence no possibility of the scenario that you suggest...

Not since the last time.

Nah... that sounds like "Plah Rah" (or "Plah Dairk" in Isaan). It is raw fish that has been fermented for about 1 year, with salt, rice husk, and after six months fruit is added.

Plah Rah is one of the key ingrediants used to make Som Tam (and many other meals from isaan).

"Tam Plah" is made the same way as Tam Malagor, but using fish instead of Papaya.

totster