Thailand is close neighbor with Kelantan state. Therefore some of the cuisine has Thai influence such as this Somtam. Somtam is a spicy green papaya salad. It is made with shredded unripe papaya, chili, bean and lime. It is prepared by pounding the vegetables together in a mortar. By doing so it helps release the flavours and juices.
I saw this recipe from Kakna, Cubarecipebaru which I believe is more on Kelantanese style. Since no sugar is added this papaya salad is more on salty side and of course spicy (quite a lot chili used, I reduce to 4 instead of 10 pieces). I love the overall taste and texture, crunch and flavourful. With all these humble ingredients it creates big flavor in a plate! If I made again I will add some palm sugar/ sugar and reduce or omit the long bean. Quite odd having it raw :P
Adapted and slightly modified from Cubarecipebaru Somtam (Papaya Salad)
Ingredients:
¼ unripe papaya (mine is small, about ½), shredded
¼ carrot, shredded
½ tomato. thinly sliced
4 shallots, cut into half
4 bird chilies (more if prefer more heat)
2 tablespoons dried shrimps, washed and toast on pan without oil
4 tablespoons roasted peanut
2 long beans, cut about 1½ cm long
2 limau kasturi, cut into half
1½ tablespoons fish sauce
Methods:
1. Place shredded papaya, carrot and tomato in a mixing bowl. Set aside.
2. Place shallots, chillies, dried shrimps, peanuts and long beans in a mortar. Crush lightly.
*Randomly pick some from each and crush lightly to release flavor. I do it in batches.
3. Combine lime juice and fish sauce. Toss all ingredients together in mixing bowl evenly. Serve!
I am submitting this post to Malaysian Food Fest, Kelantan Month hosted byGertrude of My KitchenSnippets
