The idea was to make a som tam, a Thai green papaya salad with the ingredients I get here.
The drama : that’s the greenest papaya at the local market. Greener are sold much further, in Kobe’s Chinatown for instance. I hoped it was no so advanced in age inside…
Totally yellow. Well, I was hungry. So let’s go for a yellow papaya salad. Really not the same thing.
Nearly a sweet compote. I added lots of sour lemon… in hope.
I think you are not supposed to include the coriander root in this dish, but I love the roots. And that compensated for the deficient papaya.
Japanese dry ami-ebi shrimps. And kamaboko (bought hand-made fish surimi).
That was… totally different. I tried to eat it without comparing. And I really like it.
GOURMANDE in OSAKA 