Wednesday, 4 February 2015

Som Tom Khao Pod / Thai Raw Papaya & Corn Salad.






I wish I had the patience to cut and plate and do this fabulous salad the visual justice it deserves . Do look beyond the picture and get into the flavors of this beautiful tangy , spicy with hints of sweet salad we learnt at the sikandalous master class at Neung Roi , Radisson Blu Plaza , Mahipalpur. Corn here lifts this recipe and does amazing things to the palate !

Serves 4

200 Grams Shredded Raw Papaya.

20 Grams Shredded Carrots.

200 Grams Corn Kernels.

40 Grams Whole Garlic

30 Grams Small Thai Red Chilies.

60 Grams Roasted & Slightly Crushed Peanuts.

60 Grams Tomatoes - cut into 1/2 inch pieces , with seeds.

60 Ml Lemon Juice.

1 Small Lemon - Cut into 4 , remove seeds and leave skin.

30 Grams Palm Sugar.

60 Ml Fish Sauce

1. In a mortar add garlic and chopped chilies , pound till mashed , add tomatoes and pound to break up tomatoes -You don't want a paste but a chunky mass.

2. Add lemon juice , palm sugar , fish sauce and pound 4-5 times. I added 2 lemon wedges too , Chef didn't.

3. Add shredded vegetables and lemon wedges and pound just a few times to release some juices .

Now add corn , roasted peanuts , gently mix and sit down to enjoying the most amazing salad !

1.Palm sugar looks a bit like jaggery / gur - if you don't have it , use brown sugar or regular sugar .
2. Vegetarians can avoid fish sauce and still make it - in which case add salt to the pounded ingredients .
3. Soak the shredded vegetables in regular cold water to make them really crunchy - Drain before plating .
4. Used regular tomatoes - I added cherry tomatoes as I had them handy .
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