Tuesday, October 30, 2012
Recipe for "Thai Green Mango Salad (Som Tum Mamuang)" from Saveur. This makes a tangy sweet slight sour satisfying salad. The raw green beans add a nice crunch to the salad. I made 1/3 the recipe quantity (1 green mango, and everything else reduced accordingly); this was more than enough for 2 people. Preferably your green mango should be firm and very hard, so that it will be crispy in this salad.
I followed the recipe pretty much as it is written, except for the following few changes. I used my miniature food processor to turn the dried shrimp into powder instead of a mortar and pestle. I used a mortar and pestle to grind the palm sugar into a powder (next time I would use a microplane instead, since the pestle caused the ground palm sugar to stick together in big clumps) and I mixed the fish sauce, lime juice, and ground palm sugar in a separate bowl until the palm sugar was dissolved. I also only used a tiny pinch of the suggested red chilis, since I didn't want to make the dish too hot for William. I also mixed most of the shrimp powder into the salad and only saved a little of the powder to garnish the salad.