This week’s recipe idea is the last in my Thai inspired series (see recipes tab for the others) and is arguably one of the best salads ever – Thai Som Tam (Spicy Papaya Salad).
I discovered a few good ones on my recent travels and also enjoyed a few interesting variations like the inclusion of pineapple, mango, cabbage, swedes and radish.
They were all very good so feel free to add and experiment. Happy Asian salad making and local food eating!
This week’s produce update – back on this list this week is our favourite Hampton Hives honey (our local bees have recovered!), as well as local Kale, Gala Apples, Broccoli and Lemons. Seasonally – Afourer mandarins have unfortunately come to an end, as have our local Potatoes.
Our local Navel oranges are around for a few more weeks, although I have had reports of some dry ones in the mix. If this is your experience , please let me know and I will happily credit your order. Valencia oranges will be available in a few weeks. I have also been offered some free fresh organic hampton lime leaves (for tom yum soup, green and red curries) – if you would like some of these it’s on the order sheet.
This spicy salad is one of Thailand’s best known exports and it’s so delicious! At the same time spicy and refreshingly crunchy; intensely savoury and contrastingly sour – in short, the pure flavours of south-east Asia on a plate, and the only salad to make it into the list of “the world’s 50 most delicious foods”.
Som Tam, which literally means “Sour Pounded”, is a spicy salad made from a mix of fresh vegetables including shredded unripened papaya (or cucumber), beans (or snow peas will also do) and tomato. Som Tam is unique that the spicy dressing and salad vegetables are pounded and mixed in the mortar using a pestle.
Som tam is great when served with BBQ chicken, fish or prawns and sticky rice. Som Tam is also immensely good for you in that it contains no fat, is low in calories and high in vitamins. This is a truly authentic Thai dish that will make a great impression.
Thank you to Felicity Cloake for the Guardian
Have a great week ahead.