Pakuchi som tam papaya, and baby corn

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I took my mortar to prepare a little Thai style lunch around cilantro/coriander green papaya salad.

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So now we have local green papaya, let’s grate it.

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Garlic, green hot chili. Then red hot hot hot chili (very little, it’s so hot), ami ebi salty shrimps, toasted peanuts, kabosu lime juice, a little sugar, nam pla fish sauce. Then red sweet chili, green papaya, coriander leaves and stalks.

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Tam ! Tam ! Tam ! Tam !

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Fresh baby corn from Thailand.

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I’ve used it for a stir-fry. Just oil and a little garlic, to cook the white parts of negi leeks, shishito green peppers, edamame beans, then the baby corn. I garnished with sweet chili sauce.

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Brown rice.

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A nice 3 dish meal.

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Som tam ripe : sunny papaya salad

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.