One of the most refreshing and easy-to-cook dishes we learned about in Chiang Mai is Som Tam. This spicy and tangy salad of raw papaya strips is perfect with any Thai meal. The best way to make this is in a mortar and pestle, if you have one. Visit your nearest Asian supermarket to find the papaya shreds (usually refrigerated).
Ingredients:
2 cups green papaya shreds
2 cloves garlic (or less as preferred)
6 green bird's eye chili (the small, hot ones; or less as preferred)
2 roma tomatoes, sliced
1/2 cup long beans, chopped (optional)
1 small thai eggplant, sliced (optional; may cause indigestion in some if eaten raw)
1 tbs dried shrimp (optional)
2 tbs fish sauce (optional, but won't be as authentic without it)
2 tbs tamarind juice
2 tbs palm sugar or jaggery
1 tbs roasted peanuts, crushed
Instructions:
First, take the garlic and chilies, and crush lightly in the mortar. Add the long beans and eggplant, and crush some more. Now, add the papaya and remaining ingredients. Use a spoon and the pestle to gently combine. Chill for about an hour, and serve.
