Comments on: Thai Green Papaya Salad

By: CecileJ

CecileJ — Tue, 27 May 2008 04:12:32 +0000

Oh my, MM, please tell her that I hope she gets well soon! Her loyal sukis miss her!!!!

By: rose

rose — Mon, 26 May 2008 14:58:17 +0000

for tamarind paste and other thai ingredients.. you can get it from lolita’s stall in Farmer’s market cubao.

By: Marketman

Marketman — Mon, 26 May 2008 09:33:24 +0000

bedazzle, there is a small stall selling Thai goods near the Johnny Air Cargo outlet at megamall basement area. They have the tamarind paste. I believe the same vendor sometimes attends the bazaars at the Fort Tent once a month. Also, you might try Metro at Market!Market! or even Unimart or Cash & Carry, that sometimes have it. It comes in a small bottle. Alternatively, you can make some on your own. Just peel very ripe sampaloc and steep in hot water and mash the solids and pass through a sieve, then use the pulp you collect… you can ad a little sugar if you like. Freeze this and that means you can make this once, and use it a few times, to reduce the hassle. Gina, that is good to know, have to try that restaurant. I think I tried a branch of theirs at Mall of Asia once and it was pretty good. CecileJ, I happen to know the purveyor of the som tum at Salcedo, she is quite seriously ill and undergoing treatment, hence she had to stop her stall for several months… iya, I have seen it served with togue in some restaurants. dragon, I can understand the pain of chili factor. I lived in Indonesia for a few years and arrived a sili lighweight and left eating fried chicken with crushed chilis instead of ketchup! :)

By: bedazzle

bedazzle — Mon, 26 May 2008 06:31:02 +0000

MM, this salad looks delicious.. You mentioned tamarind paste in the recipe. May I know where I can get it? I’ve seen it used in some of the cooking shows on Lifestyle Network but I don’t know where to get it here in Manila. Thanks!!

By: Gina

Gina — Mon, 26 May 2008 05:56:01 +0000

The restaurant Jatujak (1st floor, Megamall) serves a mean som tam. The papaya and peanuts provide the requisite satisfying crunch and the intense but balanced mix of hot, sour, and salty with just a hint of sweet hits the spot. My friend and I call this “rice intensive” food because it whets your appetite for rice. The great thing about Jatujak’s som tam is that, refrigerated, it retains its texture and flavor for days.