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(innflutt af okkur)
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Som Tum (Papaya
particular dish is from the northeastern part of Thailand (E-san).
Combined with barbecue chicken, and sticky rice, it makes a perfect
1 fresh green papaya
5 Thai chilies (prik kee noo)
6 garlic cloves, coarsely chopped
2 medium sized tomatoes, sliced thinly
1/2 cup green beans cut into one inch lengths
2 teaspoons of fish sauce
1 quart cup of tamarind juice
Peel the skin off of the papaya, then use a cheese grater to shred the
papaya. The seeds are not used! After you have finished, sprinkle some
salt onto the shredded papaya, and let stand for 30 minutes
Now you will need a mortar and pestle. (You can use a regular mixing
bowl, but you just don't get the right effect.) Combine all of the
ingredients except for the tomato into the mortar bowl and mix
thoroughly. Then add the tomato and briefly mix (do not pulverize the
tomato into liquid- you want it to be kinda' "bruised")
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