Prepare your taste buds for an explosion of flavor with this elevated take on the classic Thai Som Tam: Spicy Papaya Salad with Pickled Mustard Greens. This recipe transcends the typical Som Tam, adding a delightful layer of complexity and tang thanks to the homemade pickled mustard greens. The vibrant green papaya, crunchy peanuts, and fiery chilies combine beautifully with the subtly sour and salty pickled greens, creating a symphony of textures and tastes that will leave you wanting more. Forget bland salads; this Som Tam is a culinary adventure.
The unique addition of pickled mustard greens adds a depth of flavor often missing in traditional recipes, transforming a familiar dish into a truly unforgettable experience. Ready to embark on this culinary journey? Let's dive into the step-by-step process to create this incredible Spicy Papaya Salad with Pickled Mustard Greens.
Tools Needed
- Mortar and pestle
Ingredients
- Papaya
- Pickled Mustard Greens
- Red Chili
- Garlic: 1 clove
- MSG
- Sugar: 1 teaspoon
- Tomatoes: 2 (or more, depending on size)
- Tamarind Juice: 1 ladle
- Fish Sauce: 2 tablespoons
- Lime Juice
- Lettuce
Step-by-Step Instructions
Step 1. Prepare the Dressing and Base
- Pound the chilies with sugar until fine (using a mortar and pestle). If you don't like fresh chilies, use dried ones.
- Add tomatoes (pound them slightly to release juice).
- Add tamarind juice, fish sauce, and lime juice. Adjust to your taste.
Step 2. Combine and Marinate
- Mix all ingredients together. Taste and adjust seasonings as needed.
- Add papaya and lettuce.
- Marinate all ingredients well. Cut pickled mustard greens into smaller pieces if necessary.
Step 3. Chop the Papaya
- Chop the papaya into bite-sized pieces.
Step 4. Serve
- Serve on a plate.
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- Don't cut papaya pieces too big or too small; if too big, it's hard to pound, if too small it becomes mushy.
- Adding a little sugar when pounding chilies prevents splattering.
Nutrition
- Calories: approximately 200-250
- Fat: 5-10g
- Carbs: 30-40g
- Protein: 2-5g
FAQs
1. Can I make the pickled mustard greens ahead of time?
Absolutely! Pickled mustard greens taste even better after a day or two in the fridge. Make them a day or two in advance for optimal flavor.
2. What if I don't have all the ingredients, can I substitute?
While the recipe is best as written, you can substitute fish sauce with soy sauce (for a less pungent flavor), and adjust chilies to your spice preference. Using different types of greens is not recommended.
3. How do I make the Som Tam spicy, but not overwhelmingly hot?
Start by adding a small amount of chili, taste, and then gradually add more until you reach your desired level of spiciness. Remember, the heat builds!
This Spicy Papaya Salad with Pickled Mustard Greens offers a vibrant and unforgettable taste experience, elevating the classic Som Tam to new heights. The combination of textures and flavors is sure to impress your friends and family, becoming a new favorite in your culinary repertoire. So, gather your ingredients and prepare to embark on a delicious adventure!