Som Tam - Fruit Of The Angels

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Som Tam - Fruit of the Angels. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Som Tam - Fruit of the Angels, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Som Tam - Fruit of the Angels delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Som Tam - Fruit of the Angels is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have Som Tam - Fruit of the Angels using 22 ingredients and 3 steps. Here is how you can achieve that.

A Thai salad is hard to beat on a cold day as it's spicy and warm yet beautifully fragrant and packed full of essential vitamins and minerals much needed at this time of year, yet very low in calories.

There are many different salads; yam, tam, lap and phla but there doesn't seem to be any hard and fast rules as regards the ingredients ... well I don't think so ... it's more about putting a little love into how the salad is made; creating crunchy textures and adding sweet, sour, salty, bitter and unami flavours.

Christopher Columbus once referred to papaya as the fruit of the angels. Papaya is not a vege but when unripe, green papaya is sour and perfect for a salad. It has antioxidants, is diuretic in nature and rich in fibre with minimum calories (39 per 100g) and helps to burn fat.

Napa (Chinese) cabbage isn't just for stir fries. It is often overlooked on the supermarket shelf but hidden in those creamy leaves are lots of vitamins and minerals and it contains only 16 calories per 100g.

I've added to these tomato, radish, carrot, cucumber, chilies, pickled mooli and pickled ginger, mint and coriander leaves, lime juice and some crushed peanuts.

To keep it vegan, add some some jackfruit which, when unripe is often used as a meat replacement due to its fibrous texture. For non-vegan, add some shredded chicken.

Typically a pungent dressing is added made from pounded garlic, chillies, palm sugar, fish sauce (or fishless sauce), lime juice, peanuts

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Ingredients and spices that need to be Take to make Som Tam - Fruit of the Angels:

1. Salad:
2. 1 cup green papaya, peeled, seeds removed and shredded
3. 1 cup napa cabbage, shredded
4. 1 cup lettuce leaves, shredded
5. 5 radish, sliced
6. 2 tomatoes, deseeded and sliced
7. 1 small carrot shredded
8. 1-2 Thai chillies, sliced
9. 1/4 cucumber, deseeded and shredded
10. 2 tbsps pickled mooli, chopped
11. 1 tbsp pickled ginger, shredded
12. small handful mint leaves, chopped
13. small handful coriander leaves, chopped
14. 3 jackfruit pods, finely sliced (optional)
15. Dressing:
16. 3 cloves garlic
17. 2-3 green chillies, seeds removed
18. 1 tbsp palm sugar
19. 1 tbsps fish sauce (or vegan fish sauce/soya sauce)
20. 1 lime, juiced
21. 2 tbsps red peanuts, unsalted
22. lime wedges to serve

Instructions to make to make Som Tam - Fruit of the Angels

1. Peel, chop and shred the salad ingredients. Combine being careful not to bruise the herbs.
2. Prepare the dressing: pound the garlic, chillies and sugar in a pestle and mortar. Add fish sauce and lime juice and mix. Add the peanuts and lightly crush.
3. Gently stir in the dressing and serve with lime wedges.

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So that is going to wrap it up for this special food Simple Way to Make Award-winning Som Tam - Fruit of the Angels. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!