Represents the perfect combination of spicy, sour, salty and sweet.
This is the signature taste of Lao cuisine.
Colorful and delicious salad,
The first bite, maybe you will be fascinated by it!
Step 1: Wash papaya, cut it in half, delete the seeds, and use a tool planer or knife to cut it into filaments.
Step 2: Wash the millet and cut off the top, cut the lime into wedges, and cut the cherry tomatoes in half for later use.
Step 3: put garlic, pepper, salt and sugar in a mortar, mash and mix.
Step 4: Add shredded papaya and shredded cherry tomatoes, then continue to mash with a pestle and stir evenly.
Step 5: Pour the mashed and evenly mixed ingredients into the salad bowl, pour in the fish sauce, squeeze in the lime juice, and mix well to serve! If it is refrigerated for a certain time, it will be more delicious if it is marinated for a while! )
Is green papaya an unripe fruit papaya? Don't! Don't! Don't! They are completely different varieties. Green papaya belongs to vegetable papaya. Compared with fruit papaya, it is rich in papain and papain, and has a very strong cosmetic effect.
I remember when I was in college, I knew that papaya could have the effect of breast enhancement and beauty. I ate fruit papaya for a month. Even later, when I saw papaya, I felt like running away immediately. I couldn't wait to meet it again! This time, many people recommended this hot green papaya salad in the process of searching for Laos cuisine, and it is suggested that you must not be disappointed.
Oh? Why are you in class?
Green papaya salad is a creative product of Lao people. This hot salad originated in Laos, and was introduced to central Thailand with Lao immigrants working in Bangkok, and then spread to other countries. In Laos, they call green papaya salad Tam Maakhong. In Thailand, Cambodia, Vietnam and western countries, it is mostly called by its Thai name som tam. In 20 1 1, CNN Go selected TOP50 as the most delicious food in the world, and green papaya salad ranked among them, ranking 46th.
Green papaya itself tastes very mild and slightly bitter, but it is a good medium to convey flavor. It collects the spicy, sour, sweet and salty flavors around it and conveys them to people's taste buds through its unique crisp and chewy texture. At this time, you will only feel its hotness and wildness, and forget its original taste.
There are many ways to make green papaya salad, and the taste is different. You can increase or decrease the amount of pepper according to your favorite spicy taste, and squeeze more lime juice if it is sour. In the choice of side dishes, Laos and Thailand also have cowpeas or peanuts, which depends entirely on the person who cooks this dish.
But unlike other salads, the essence of green papaya salad lies in the cooperation between ingredients and mortar. Tam Maakhong stands for "papaya paste" in Lao; Even in Thailand, naming still follows the custom of Laos, and som tam means "acid mashing". Papaya reacts subtly with the ingredients in the mortar because of its anti-crushing characteristics, and finally presents a wonderful taste. No wonder some people say that you can't make a real green papaya salad without a good mortar and pestle!
I think the mortar will definitely thank this green papaya salad from Laos and give it a chance to turn over and make it the protagonist. It must be hammered with a wooden pestle constantly, the production process is pleasant, and the finished product does not live up to its reputation. Most locals eat with glutinous rice or fresh rice noodles, but when we go to the countryside, we follow our own customs and eat with white rice. Hot and sour taste, very suitable for table, instant bare bottom!
Do something new tonight!
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