Making Som Tam in Ubon Ratchathani

From Darwin's Thai Kitchen Ubon Ratchathani, Thailand:

I love Thai food. I know my way around a Thai menu but there are still secrets as to what makes it taste the way it does. I was curious so I decided to try and do something about it. When I was a tourist in Chiang Mai I took a Thai cooking class. It was fun and it did a lot to reduce my ignorance. My Thai culinary skills lay dormant for quite a while until I had some time on my hands and decided to use them. Now I try to cook my own Thai food at least once a week.

This week I made Som Tam Thai. Also called "Papaya Bok Bok". The official English name is Spicy Green Papaya Salad and it's a mainstay of the people of Isaan.

Mortar and Pestle

First of you need to make sure you have the right tools. A mortar and pestle is a must. I use a small set beause Som Tam is a make it and eat dish.

Som Tam Ingredients

These are the basic ingredients for Som Tam Thai. You can buy most of them at Lotus but I prefer to get them at a farmer's market. The market of choice for me is Nong Bua Market. I like to go there because it's easy to get there and find parking. The vendors are also usually very friendly. They seem to enjoy the thought of a farang making Thai food.

What you need:

• 2 cups green papaya shredded. (i use a shredder but many Thais do it with a knife)


• 3-5 small chillies (depends on how much fire you want)


• 1/2 Tablespoon coconut sugar


• 1 Long green bean broken into 3-4cm pieces


• 1 Tablespoon dried shrimp (soak in warm water for 10 minutes)


• 4 small cherry tomatoes (cut in halves or quarters)


• 3 cloves of garlic (peeled)


• 2 Tablespoons lime juice (or can use 2 fresh limes halved)


• 2 Tablespoons Fish Sauce


• 2 Tablespoons roasted peanuts

Preparation:

• 1. Shred to papaya and set aside


• 2. Put the peeled garlic in the mortar


• 3. Add the chillies and pound with pestle


• 4. Add coconut sugar, long bean, and shrimp then pound again


• 5. Add tomatoes and gently squash with pestle


• 6. Add the papaya, lime juice or limes, fish sauce and peanuts


• 7. Pile the ingredients in the center of the mortar with a spoon and using the spoon to keep everything in the middle pound all with pestle for about a minute(bok, bok)


• 8. Eat your creation

Som Tam Thai

Som Tam is traditionally eaten with sticky rice and grilled chicken or fish. Som Tam, Khao Nieaw and Gai Yang or Som Tam, Khao Nieaw and Pla Ping. There are several variations to this truly Thai dish.

Poorly by chance I came up with my own way of enjoying Som Tam. I was hungry for some Som Tam when I was living in Bangsaen and went out to get some at the small market near my mansion across from Burapha University. I found some Som Tam no problem but the grilled chicken and sticky rice were gone. So I went to 7eleven and got a foot long. While eating I discovered that they tasted good together.

Later I intentionally made Som Tam and cooked up a few frankfurters. For me it was good. So now I make it maybe once a month.

Som Tam Farang?

Get some good quality frankfurters or German sausage and cook them however you want. When the dogs are finished put it in a bun. Drain all the juice from the Som Tam to prevent soggy buns. Heap a portion of Som Tam atop the frankfurter or sausage and take a bite. Hmmmmmmmmm aroi, aroi. Good eating.

I am not sure what to call this creation of if I am the only one to think of this. Here are some ideas I have considered:

• Som Tam Dog


• Som Tam Farang


• Hot Thai Dog


• Spicy Long Tail Boat

Try it sometime. It's a nice change of pace. I like it but for the most part I eat my Som Tam in the traditional manner with sitcky rice and grilled chicken or fish. Bon appetite.