Hello, my lovely friends!
Early in Trang, just before sunrise, I decided to put my workout on hold to go out and find ingredients for my cafe opening. It was a rushed morning, with trips to both the market and Makro, leaving me with no chance to take photos along the way. My mind was filled with memories. Upon returning to the cafe at 8:00 a.m., I immediately packed up my ingredients and prepared for the day's sales.
The atmosphere here is quite different from that of Koh Phangan, both in terms of sales and atmosphere. However, I'm always happy to have customers stopping by. This morning, I had the opportunity to prepare food for customers before taking a break. Then, having some free time, I made my favorite papaya salad with fermented fish sauce and photographed it for the cafe's menu.
I carefully prepared it to perfection. When it was finished, I arranged it beautifully on a plate, garnished with cucumber and banana leaves, and then shared it with my husband. We made sure to take photos as a memory of our som tam. It was a warm and happy moment sharing the deliciousness and joy of the moment with our loved ones.
Recipe and steps for making Som Tam Pla Ra
Som Tam Pla Ra is one of Thailand's most popular som tam dishes. Its intense flavor, rich fermented fish, and spicy chilies make it a popular dish for many. If you'd like to try making a delicious, flavorful Som Tam Pla Ra at home, try this recipe.
Ingredients
• 100 grams chopped green papaya
• 20 grams shredded carrot
• 1 pod of long beans, cut into pieces
• 5-10 bird's eye chilies (adjust to taste)
• 2-3 cloves of garlic
• 2 tomatoes
• 1/2 tablespoon palm sugar
• 1 tablespoon fish sauce
• 2-3 tablespoons fermented fish sauce (choose high-quality fermented fish sauce)
• 1 tablespoon lime juice
Method
• Start by pounding the ingredients in a mortar and pestle. Add the chilies and garlic and pound until coarsely ground to enhance the flavor and aroma.
• Add the long beans and pound gently, just enough to bruise them to help the seasoning penetrate better.
• Season with palm sugar, fish sauce, and fermented fish sauce. Mix until well combined.
• Add the tomatoes and pound them lightly with a pestle to prevent them from becoming mushy.
• Add the papaya and carrot strips and toss gently to combine without pounding too hard.
• Scoop the papaya salad onto a plate lined with lettuce and banana leaves, garnish with cucumber, and serve immediately.
For today, I must take my leave. See you again soon, my friends. Thank you for following and supporting me. Thank you so much! 💓🥰.
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