Papaya salad, also known as "Som Tum" in Thai, is a popular dish in Thai cuisine. The real taste of papaya salad can be described as a combination of sweet, sour, salty, and spicy flavors.
To make the salad, the shredded papaya is mixed with the other ingredients in a mortar and pestle and pounded gently to release the flavors and juices. The resulting salad is a refreshing and flavorful dish that is typically served with sticky rice and grilled meat.
The real taste of papaya salad can vary depending on the recipe and the individual preferences of the cook. Some variations may include additional ingredients such as tomatoes, peanuts, or dried shrimp, which can add different textures and flavors to the dish. Overall, the real taste of papaya salad is a delicious and complex combination of sweet, sour, salty, and spicy flavors that is unique to Thai cuisine.
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The basic ingredients typically include:
- Green papaya: A firm and unripe papaya that is shredded or julienned into thin strips.
- Thai chili peppers: Small, spicy peppers that are typically added for heat. The amount can be adjusted to personal taste.
- Garlic: Minced or finely chopped garlic is added for flavor.
- Lime juice: Freshly squeezed lime juice adds a sour and tangy taste to the salad.
- Fish sauce: A salty, savory condiment made from fermented fish.
- Palm sugar: A sweetener is produced by boiling collected sap until it thickens. It is used to balance the flavors of the salad.
- Cherry tomatoes: Optional ingredient, they add a slightly sour and texture to the salad.
When combined and pounded together in a mortar and pestle, the ingredients create a flavorful and pungent dressing that is mixed with the shredded papaya. The resulting salad has a strong and distinct flavor that is both salty and sour, with a pungent and slightly fishy taste from the fermented fish. It is a popular dish in the northeastern region of Thailand and is typically served with sticky rice and grilled meat. The taste can be an acquired one, as the fermented fish can be quite strong and overwhelming for some people.
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There are many variations of papaya salad, also known as "Som Tum" in Thai cuisine. The exact number of variations is difficult to determine, as different regions and cooks may have their own unique recipes and ingredients. However, some of the most popular variations of papaya salad include:
Fermented fish papaya salad (Som Tum Pla Ra): This variation uses fermented fish mix fish sauce for a more pungent and complex flavor. The ingredients include shredded green papaya, fermented fish, Thai chili peppers, garlic, lime juice, palm sugar, and sometimes pickled crab.
Pickled crab papaya salad (Som Tum Poo): This variation includes pickled crab mixed with the classic papaya salad ingredients.
Beef papaya salad (Som Tum Neua): This variation includes thinly sliced beef, often grilled or stir-fried, mixed with the classic papaya salad ingredients.
Fruit papaya salad (Som Tum Pol La Mai): This variation includes other fruits such as green mango, pineapple, sweet corn, grape, or apple in addition to the shredded papaya. The other ingredients include Thai chili peppers, garlic, lime juice, palm sugar, and roasted peanuts and cashew.
Vegetarian papaya salad (Som Tum Jay): This variation replaces the fish sauce with soy sauce or another vegetarian alternative, making it suitable for vegetarians and vegans. The other ingredients are the same as the classic papaya salad.
Seafood papaya salad: This variation includes a mix of seafood such as shrimp, squid, and crab, along with the classic papaya salad ingredients of shredded green papaya, tomatoes, Thai chili peppers, garlic, lime juice, fish sauce, palm sugar, and roasted peanuts.
Korat papaya salad: Korat is a city in northeastern Thailand, and this variation of papaya salad is known for its use of pickled fish and crab in addition to the classic papaya salad ingredients. Other ingredients can include pickled bamboo shoots, long beans, and sometimes salted duck eggs.
Tum Sure: This is a Lao version of papaya salad that uses lightly fermented rice noodles, along with shredded green papaya, garlic, Thai chili peppers, lime juice, fish sauce, and palm sugar.
Moo Tok Crok: This variation of papaya salad includes marinated and grilled pork, often called Moo Tok Crok, along with the classic papaya salad ingredients.
Raw prawn papaya salad: This variation includes raw prawns, along with the classic papaya salad ingredients.
Fermented shell papaya salad: This variation uses fermented shells, often from small freshwater snails. The other ingredients include shredded green papaya, Thai chili peppers, garlic, lime juice, palm sugar, and roasted peanuts.
If you're new to eating papaya salad, it's recommended that you let the waiter know that you prefer it non-spicy. To avoid any unpleasant surprises.
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