Recipe - Green Papaya Salad (Som Tam)

4 ounce Green papaya
1 Garlic clove
3 small Red or green chilis
1 tablespoon Roast peanuts
1 ounce Long beans; chopped into
1inch (2.5 cm) lengths
OR French beans
2 tablespoon Lemon juice
3 tablespoon Light soy sauce
1 teaspoon Sugar
1 md Tomato
chopped into segments
2 lg Chinese cabbage leaves

Date: Tue, 21 May 1996 23:25:41 0400

From: BobbieB1@aol.com

Peel the outer skin from the green papaya and finely shred the flesh on a
cheese grater or chop very finely into long thin shreds. Set aside. In a
mortar, lightly puond the garlic, add the chilis and lightly pound while
occasionally stirring with a spoon to prevent the resulting paste from
thickening. Add the long beans and slightly bruise them. Add the shredded
papaya, lightly pound and stir until all the ingredients are blended
together. Add the lemon juice, soy sauce and sugar and stir into the
mixture. Finally add the tomato, stirring once. Arrange the Chinese
cabbage leaves on a serving dish and turn the yam on to them. Diners should
tear off a section of cabbage leaf to use as a scoop for the yam, the two
being eaten together. This dish is especially good with sticky rice.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by
Karen Mintzias

Posted to MealMaster Recipes List, Digest #142