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Green papaya salad is a spicy salad made from shredded unripe papaya. Locally known in Cambodia as bok l’hong (Khmer: បុកល្ហុង), pronounced [ɓok lhoŋ], in Laos as tam som (Lao: ຕໍາສົ້ມ) or the more specific name tam maak hoong (Lao: ຕໍາໝາກຫຸ່ງ), in Thailand as som tam (Thai: ส้มตำ, pronounced [sôm tam]), and in Vietnam as goi du du. Som tam, the Thai variation, was listed at number 46 on World’s 50 most delicious foods compiled by CNN Go in 2011.[1]
Contents [hide]
1 Preparation
1.1 Additional ingredients
2 Variations
3 Gallery
4 See also
5 References
6 Further reading
7 External links
Preparation[edit]
Unripe papaya is sliced into thin strips during preparation
The dish combines the five main tastes of the local cuisine: sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar. The ingredients are mixed and pounded in a mortar; The general Lao name tam som literally means “pounded sour”, however, the more specific Lao name tam maak hoong literally means “pounded papaya”. In Khmer, the name bok l’hong also means “pounded papaya”. In Thai, the name som tam, (a reversal of the Lao name), literally translates as “sour pounded”. However, other pounded salads in Thailand are consistent with the Lao naming convention in which the word tam (“pounded”) is listed first.
Despite the use of papaya, which one may think of as sweet, this salad is actually savory. When not yet ripe, papaya has a slightly tangy flavor. The texture is crisp and firm, sometimes to the point of crunchiness. It is this that allows the fruit to withstand being beaten in the mortar.
Street vendor from Isan pounding green papaya salad in Bangkok
Green papaya salad, grilled chicken and sticky rice is a popular combination in Thailand
Together with the papaya, some or most of the following secondary items are added and pounded in the mortar with the pestle:
Chili
Sugar (traditionally palm sugar)
Garlic
Lime
Fish sauce
Dried shrimp
Papaya salad is often served with sticky rice and kai yang/ping gai (grilled chicken). It can also be eaten with fresh rice noodles (Lao: sen khao poon / Thai: khanom chin) or simply as a snack by itself with, for instance, crispy pork rinds. The dish is often accompanied by raw vegetables on the side to mitigate the spiciness of the dish.
Variations[edit]
A non-spicy green papaya salad version also exists in Laos, Vietnam, and Thailand, which is much sweeter; it often contains crushed peanuts, and is less likely to have padaek or brined crab. These last are eaten raw, and both the Lao government and Thai government periodically issues health warnings about the risk of hepatitis.[12] Dried brine shrimp are used in this Central Thai version. There are also versions that make use of unripe mangoes, apples, cucumbers, carrots, and other firm vegetables or unripe fruit.
There are many versions of this salad in Cambodia, but it will always include unripe papaya.Instead of papaya, other ingredients can be used as the main ingredient. Popular variations in Laos and Thailand include:
Tam maak taeng / Tam taengkwa, with cucumber, usually the small variety
Tam maak muang / Tam mamuang, with green and unripe mango
Tam maak kuai / Tam kluai, with banana, while still green and unripe
Tam krathon, with santol, while still hard and unripe
Tam hua pli, with banana flower
Tam mayom, with Malay gooseberry
Tam som o, with pomelo
Tam mu yo, with mu yo sausage
Tam phonlamai ruam, with mixed fruit
Green papaya salad
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Green_papaya_salad
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Anatoli gets new apartment and we make potato salad just like babushka made it.
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Russian potato salad ingredients (feeds like 4 people or one Boris):
1 log of doctor’s sausage
3 eggs
2 pickles
1 cup peas
2 potatoes
salt and pepper to taste
2 carrots (boiled)
2 cups mayonez (or as much as you like)
can replace 1 cup mayonez with sour cream
add dill on top for beauty
can add green onion for taste
Make it to sound of hardbass for best taste:
Enjoy!
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Healthy Vegetable Salad Recipe Video – How to Make Healthy Vegetable Salad at Home – Easy & Simple
Salads: Cucumber Tomato Avocado Salad Recipe – Natasha’s Kitchen
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Americans are eating more salad. But our intensifying love affair with produce is creating problems for farmers, the environment and even our health.
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For the salad:
1.25 Lb Lacinato (aka Tuscan) Kale
1/2 small red onion, thinly sliced
1 apple, cut into julienne
1/4 cup dries cherries or cranberries
For the dressing:
1 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
3 Tbsp olive oil
1/4 cup Greek Yogurt (optional)
1 Tbsp whole grain Dijon mustard (optional)
1/4 cup chopped nuts or pomegranate seeds (optional)
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This is a typical & basic Japanese potato salad.
Neatly preparing each ingredient is the key to make delicious potato salad. Take time and enjoy!!!
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Japanese Potato Salad
Difficulty: Easy
Time: 30min
Number of servings: 4
Ingredients:
300g (10.6oz.) potato
50g (1.8oz.) carrot
50g (1.8oz.) onion
50g (1.8oz.) cucumber
2 cooked sliced ham
1/2 cup whole kernel corn (canned)
1/2 tbsp. vinegar (rice or cereal)
4 tbsp. mayonnaise
salt and pepper
Directions:
1. Slice the onion, sprinkle with a bit of salt, then leave for 2~3 minutes until tender. Wash and drain well with paper towel. *in this way you can remove the bitter taste and unwanted smell of the onion.
2. Slice the cucumber into thin rounds (you can use a vegetable slicer if you have). Sprinkle with a bit of salt. When they become tender, drain well with paper towel. *removing extra water from cucumber will help not make the salad soggy.
3. Cut sliced ham into 1/2inch (1cm) square pieces.
4. Slice the potato into 1/2inch (1cm) half rounds. Place them in a pot, lightly wash (to remove extra starch), add water until covered, add 1/2 tsp. salt, then put on the heat. When it becomes to a boil, turn down to medium and cook for about 12 minutes. Check with a skewer, when they are done, drain well, transfer into a bowl and mash them with a fork while they are hot. Season with 1/2 tbsp. vinegar, salt and pepper. *these seasonings will make the potato tasty.
5. Slice the carrot into 0.1inch (3mm) quarter rounds. Cook in a boiling water for 3 minutes, then drain well.
6. When the potato and carrot are cool enough, combine all the ingredients together in one bowl, then season with 4 tbsp. mayonnaise, salt and pepper.
レシピ（日本語）
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