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[simcity]

Once i read this resceipt i think was funny :

shredded green papaya about 2 cups
fish sauce...............2 tablespoons
palm sugar...............1 1/2 tablespoons (if not available can substitute
    it with regular sugar)
lime juice...............3 tablespoons
tomato (wedged)..........1/2 cups
dried shrimps............1/3 cups
peanuts..................1/4 cups
green chilli.............10 of them
fresh garlic.............5 coves


Use mortar and  crush the chilli and garlic, add shrimps, continue
crushing, add sugar, continue beating with the pestle, add the papaya,
beat, beat, beat, add fish sauce, beat, beat, add lime juice, still beat,
beat, beat, add tomato, beat, beat, beat, add peanuts, beat, beat .
you may need to add either sugar, fish sauce, or lime. The final taste
on the balance between sweet, (pepper) hot, salty, and sour.

[marshbags]

simcity, on 2006-03-19 10:35:31, said:

Once i read this resceipt i think was funny :

shredded green papaya about 2 cups
fish sauce...............2 tablespoons
palm sugar...............1 1/2 tablespoons (if not available can substitute
    it with regular sugar)
lime juice...............3 tablespoons
tomato (wedged)..........1/2 cups
dried shrimps............1/3 cups
peanuts..................1/4 cups
green chilli.............10 of them
fresh garlic.............5 coves


Use mortar and  crush the chilli and garlic, add shrimps, continue
crushing, add sugar, continue beating with the pestle, add the papaya,
beat, beat, beat, add fish sauce, beat, beat, add lime juice, still beat,
beat, beat, add tomato, beat, beat, beat, add peanuts, beat, beat .
you may need to add either sugar, fish sauce, or lime. The final taste
on the balance between sweet, (pepper) hot, salty, and sour.

Hiya simcity

This is actually a genuine Thai Som Tam my wife tells me.

They usually add carrot as well or exclude Papaya and use more carrot.

The one we are all familiar with that includes the fermented fish is a Lao/Isaan version.

As we all know most Thais prefer the Lao version for some reason.

She says the Thai one is more hygienic, tummy friendly and tastes better to a lot of Farang, again depending on what you like.

A bit more humour for you, well maybe depending on your outlook and visual memory.

I remember sitting at Chai,s old bar in the Soi 7 complex before it was altered. ( Pattaya )

We where watching the football and an English bloke said in a loud voice,

" what the f****** hel_l is that smell ? "

To a loud chorus we replied " oh it,s only the pok pok lady making some Papaya salad for the young lady to eat that,s sitting with her and pointing to them.

( they where crouched down between the bars with her tasting it as they do. )

He again said in a loud voice " what she,s going to f****** eat it ! , it smells like S*** ."

We all started laughing and someone said , yes and she,ll probably have someone like you sticking there tongue down her throat later on.  

The expression on his face was hilarious and the way he said it, we couldn,t stop laughing at him for some time.

The drink just made it funnier than usual as you will appreciate.

marshbags      

Edited by marshbags, 2006-03-19 17:15:47.

[chonabot]

Som Tam Bpoo with the little freshwater crabs is one that I tend to leave alone.
Memories of crapping through the eye of a needle are still fresh in my mind......

[bina]

in israel we do it with granny smith or other tart green apples

[siamesekitty]

My mouth is watering as I'm reading this..

Don't forget you can also add meats such as grilled pork (som tam moo yahng)!

[mrbojangles]

Totster, on 2006-03-19 02:51:00, said:

mrbojangles, on 2006-03-17 14:26:10, said:

Totster, on 2006-03-17 02:21:41, said:

We also regularly eat a fish version called... 'tam plah'

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.

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.

Yep, your right Tots. Got confused  

chonabot, on 2006-03-19 11:32:53, said:

Som Tam Bpoo with the little freshwater crabs is one that I tend to leave alone.
Memories of crapping through the eye of a needle are still fresh in my mind......

Ditto that Chons and the "eye of the needle" was very hot as well  

[marshbags]

I downloaded this from an article in the Nation health section.

It gives info relating to the well known tummy upsets ect.

My wife hasn,t eaten the Lao version with the fermented fish since being admitted to the local hospital. ( the second time. )

The specialist advised her to stick to the versions that exclude the crabs/fermented fish or better still, to make her own, which she does Thai style.

On reflection i decided to post this as additional information and not to be cynical.

The article as follows:-


EDITORIAL:

Food Safety Year in name only Published on Aug 15, 2004 Contaminated foods still remain part of our daily diet

More than halfway through 2004, a year designated by the Thaksin administration as Food Safety Year, the food the people in this country eat every day is anything but safe.

How can our food ever be safe if fruit and vegetables continue to be laced with insecticide, if meat is contaminated with the harmful residue of livestock pharmaceuticals, if preserved food is tainted with germs and microbes and seafood is loaded with heavy metals?

If the latest survey by the Department of Medical Sciences is any guide, Thailand has a long way to go before universal food safety, the very goal of the government’s Food Safety Year campaign, exists.

According to the department’s latest survey of som tam (papaya salad), one of the most popular Thai dishes, 67 per cent of the samples taken from different locations around the country, including everything from roadside and market stalls to air-conditioned food courts and restaurants, were found to contain germs and microbes that cause diarrhoea, food poisoning and other illnesses.

That came as little surprise.

The quality or the lack thereof of ingredients that go into a typical som tam says it all. Ninety-five per cent of dried-shrimp samples had been dyed with potentially harmful synthetic colouring agents.

Five out of six of samples of fermented fish and crabs were teeming with disease-causing germs and microbes.

I do not tell anyone what to eat and am not indicating this, just offering the article plus personal

experiences suffered by many along with my wife.

Enjoy along with the outcomes  

marshbags     

marshbags

[tutsiwarrior]

endure, on 2006-03-20 22:28:56, said:

tutsiwarrior, on 2006-03-18 13:57:26, said:

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...

It doesn't need to be deliberate - even an accidental anointing will have you wishing you hadn't been born.

now I understand the dynamic...once when walking about in the hills above Berkeley, CA I came into contact with poison ivy...had a wank later then holy shite...10 degrees of freedom...musta gone thru a crate of calomine lotion with no relief...

since lethal ingredients are under discussion, how about a poison ivy som tam?...just whack away wid dat mortar and pestle...it's all same same...

[aaaaaa]

yeah, my wife made for me som tam with carrot ro cucamber, although so far never with gren mango. but it is true - it can be made almost with anything.

good stuff !  yummy !