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.

By: CecileJ

CecileJ — Mon, 26 May 2008 05:41:24 +0000

Oh, yum! A recipe that I will definitely try! I used to buy my som tum at a stall at Salcedo Market but unfortunately the purveyor probably didn’t have enough sukis to keep her busines viable. Sayang. I even threw a fit once because the attendant sold my pre-ordered salad to someone else. Hah, now I can make my own at home! Thanks a million. MM!!!

BTW, where in Manila can I buy palm sugar? I really like the taste of this.

By: iya

iya — Mon, 26 May 2008 05:02:43 +0000

id like this better with togue! YUM! :D~~~

By: dragon

dragon — Mon, 26 May 2008 02:54:18 +0000

Hi MM,

One of our faves that we learned to eat in Bangkok when we lived there..had Som Tam anywhere from 5 star hotel to side stalls (authentic). You are right, papaya is as fresh and “naked”: no need to blanch, salt or anything because all the accompaniments cook and flavor it. Even the peanuts (raw or roasted) is just “chopped”–no need to turn it into paste. The talangka added is anywhere from raw (but dead) to “pickled” but never “cooked”. And it is the whole talangka, not roe. You may add not just sitaw but kangkong leaves as well and is usually served with cabbage. Most white foreigners (farang) only ask for 1-3 pieces of chili in their somtam. Thais give you a different level of awe and respect if you ask for “regular” and they will watch you finish it…

By: bagito

bagito — Sun, 25 May 2008 21:46:28 +0000

Thanks, MM! Now I can confidenty “bruise” fruits and veggies w/ no guilt. Hehe.

By: Marketman

Marketman — Sun, 25 May 2008 09:50:46 +0000

bijin, no need to soak the dried shrimp.