Pok Pok Khao Man Som Tam Recipes

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PAPAYA SALAD (SOM TAM)



Papaya Salad (Som Tam) image

Award-winning chef Andy Ricker teaches you how to make the famous Thai salad as you've never had it before, with a perfect balance of sweet, sour, spicy, and salty. Bonus: Learn how to shred papaya the way they do at roadside stands in Thailand! We've never seen anything like it.

Provided by Andy Ricker

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 13

1 green papaya
2 cloves garlic, roughly chopped
4 red Thai chiles, stems removed
1 ounce Palm sugar, soften for 10 seconds in microwave
1 key lime, quartered
1 tablespoon medium-sized dried shrimp, rinse, pat dry, then dry-fry in a skillet over medium heat until crispy, 5 minutes
3 Long beans
1 tablespoon fish sauce
1 tablespoon tamarind water (naam makham) OR 2 Tbsp tamarind pulp, to make tamarind water from tamarind pulp, see note in Step 3
1 tablespoon lime juice, preferably from key limes
6 cherry tomatoes
2 tablespoons unsalted peanuts, roasted in a 350 degrees F oven for 5 minutes
2-inch wedge of cabbage, for garnish

Steps:

  • Cut off both ends of papaya. Use a vegetable peeler to remove green skin. To shred the papaya, hold it in one hand and use a knife to rapidly chop long, shallow cuts into the surface (making sure all the cuts run lengthwise, in the same direction). Then, thinly slice off the top layer into a bowl. This Thai method of shredding results in papaya strands that are pleasingly irregular and rustic. (Once you get the hang of it, it gets easier and you'll get much faster, but another option is to use a peeler with a shredding blade.) Shred ⅓-½ of the papaya, about 2 loosely packed cups; make sure there are no seeds.(Reserve the rest of the papaya for a different use, or for additional servings of papaya salad.)
  • Salad: Place the clay mortar on a towel to keep it stable. To the mortar, add garlic, chiles, and softened palm sugar. Using a long spoon (to mix) and the pestle (to pound), pound and mix the chiles and garlic to break them up, about 10 seconds. Add two quartered pieces of Key lime, and continue pounding and mixing just enough to release juices, 10 seconds. (From this point on, pound lightly to bruise the ingredients and release flavors; do not smash.) Add shrimp; pound lightly, then mix for 5 seconds.
  • Trim the long beans and slice into 2½-inch pieces; you should have about ¼ cup of long beans. Add to the mortar; pound lightly to bruise, then mix for 5 more seconds. Add papaya, fish sauce, tamarind water, and lime juice. (To make tamarind water from tamarind pulp: boil 1 cup water and 2 tablespoons tamarind pulp; let cool for 30 minutes; strain.) Use the pestle to lightly pound the salad to the bottom of the mortar, and the spoon to turn the salad over, about 1 minute. Add halved cherry tomatoes, lightly pound, then mix, 10 seconds; add peanuts and toss with the spoon. (Do not pound the peanuts, as they will release oil and make the salad greasy).
  • Serve: Place cabbage wedge on the edge of a serving platter. Arrange papaya salad on platter and serve immediately.

POK POK - KHAO MAN SOM TAM



Pok Pok - Khao Man Som Tam image

Provided by Andy Ricker

Categories     main-dish

Time 2h30m

Yield 2 to 4 servings, with leftovers

Number Of Ingredients 30

One 5-ounce portion Muu Waan Sweet Pork, recipe follows
One 5-ounce scoop Coconut Rice, packed flat, recipe follows
1/2 order Papaya Pok Pok, recipe follows
1 cabbage wedge, shredded
1 tablespoon shallots, fried
1 small handful cilantro, picked
One 12-pound pork butt
2 cups sweet soy
2 cups thin soy
2 tablespoons medium-fine ground white pepper
One 16-ounce package palm sugar, such as Golden Chef
7 to 8 cups water
1 3/4 cups (14 ounces) Fresh Coconut Milk, recipe follows
6 tablespoons superfine sugar
2 teaspoons kosher salt
8 cups jasmine rice, rinsed with 1/4 teaspoon lime paste and drained
10 to 12 cups water
2 1/2 cups coconut cream
9 tablespoons superfine sugar
3 teaspoons kosher salt
12 cups jasmine rice, rinsed with 1/4 teaspoon lime paste, drained
3 to 6 chiles, coarsely chopped
3 cloves garlic, coarsely chopped
1 packed scoop palm sugar
6 to 8 dried shrimp, washed
8 to 10 long beans, cut into 2-inch pieces
1 1/2 ounces dressing, your choice
1 cup (about 1 white rice bowl) loosely packed shredded papaya
6 to 8 halves cherry tomato
1 heaping tablespoon chopped roasted peanuts

Steps:

  • Heat the Muu Waan Sweet Pork in microwave for 1 minute 15 seconds in a shallow microwavable dish. Put a scoop of rice on a medium oval plate. Put the cabbage on one end of the oval and put the Papaya Pok Pok salad next to or on top of the cabbage. Put Muu Waan Sweet Pork on top of the rice in a strip and garnish with shallots and cilantro. Repeat with remaining ingredients.
  • Clean the excess fat and gristle from the pork butt and cut it into 1-inch thick pieces. Cut along the grain of meat so that long strands will form when the meat is shredded. Marinate the pork pieces in sweet soy. Put the pork in a rondeau, or another round straight-walled pan. Add the remaining ingredients and bring to a boil over medium heat. Lower the heat, cover the pot and cook slowly until pork is almost tender. Turn the heat to high and reduce the liquid until relatively dry, leaving more of a glaze than a liquid. Roughly shred the pork with a stiff whisk and spatula. Do not wait until pork is already falling apart to reduce the liquid. This will produce a dry and tough product. If the pork is accidentally cooked all the way before reducing the liquid, remove the meat from liquid and reduce separately, then return the meat to the pot.
  • Adjust water amount according to the newness of the rice (if the rice is newer then less water will be required). In a rice cooker, combine the water, coconut milk or coconut cream, sugar and salt and mix until the sugar and salt are dissolved. Add the drained rice, and mix thoroughly, making sure the rice is level in the cooker. Cook the rice according to the cooker instructions.
  • Fresh Coconut Milk: Thaw grated coconut. Remove the coconut from the bags, and add to a large bowl. Add 3 cups water per 16-ounce bag of grated coconut. Allow to sit until the water is absorbed, about 1/2 hour. Press the coconut twice through a fine strainer, using the milk from the first pressing to moisten the coconut again, then strain for the last time.
  • Smash the chiles, garlic and palm sugar in a mortar and pestle until the garlic is well ground; do this firmly but not violently. Add the shrimp, mash lightly and then add the long beans. Smash them gently, just to break them up. Add the dressing and the papaya. Combine the ingredients thoroughly without mashing the papaya. Add the tomatoes and crush to release their juices. Stir in the peanuts and combine well. The taste should be sour, salty, sweet and spicy in good balance. The texture should be crunchy and slightly pink in color. Make no more than two servings at a time!

KHAO MAN SOM TAM



Khao Man Som Tam image

This simple recipe is from Pok Pok in Portland, Oregon. Looks complicated but in simple steps is very easy.

Provided by Member 610488

Categories     < 4 Hours

Time 2h

Yield 4 serving(s)

Number Of Ingredients 23

1 (12 lb) pork butt
2 cups sweet soy sauce
2 cups thin soy sauce
2 tablespoons white pepper
1 (16 ounce) package palm sugar (Golden Chef)
10 -12 cups water
2 1/2 cups coconut cream or 2 1/2 cups coconut milk
9 tablespoons superfine sugar
3 teaspoons kosher salt
12 cups jasmine rice
1/8 teaspoon lime, paste
3 -6 chilies, coarsely chopped
3 garlic cloves, coarsely chopped
1 packed scoop palm sugar
6 -8 dried shrimp, washed
8 -10 long beans, cut into 2-inch pieces
1 1/2 ounces salad dressing, your choice
1 cup loosely packed papaya, diced
8 halves cherry tomatoes
1 tablespoon roasted peanuts, chopped
1 cabbage, wedge shredded
1 tablespoon shallot, fried
1 small handful cilantro, minced

Steps:

  • Make the Muu Waan at least a day ahead. Clean the excess fat and gristle from the pork butt and cut it into 1-inch thick pieces. Cut along the grain of meat so that long strands will form when the meat is shredded. Marinate the pork pieces in sweet soy. Marinate 2 hours.
  • Put the pork in a rondeau, or another round straight-walled pan. Add the remaining ingredients and bring to a boil over medium heat. Lower the heat, cover the pot and cook slowly until pork is almost tender.
  • Turn the heat to high on the pork and reduce the liquid until relatively dry, leaving more of a glaze than a liquid. Roughly shred the pork with a stiff whisk and spatula. Do not wait until pork is already falling apart to reduce the liquid. This will produce a dry and tough product.
  • If the pork is accidentally cooked all the way before reducing the liquid, remove the meat from liquid and reduce separately, then return the meat to the pot. Chill until ready to use.
  • On day of service, in a rice cooker, combine the water, coconut milk or coconut cream, sugar, salt, and lime paste and mix until the sugar and salt are dissolved. Add the drained rice and mix thoroughly, making sure the rice is level in the cooker. Cook the rice according to the cooker instructions.
  • When rice is done cooking, smash the chiles, garlic and palm sugar in a mortar and pestle until the garlic is well ground; do this firmly but not violently.
  • Add the shrimp, mash lightly and then add the long beans. Smash them gently, just to break them up. Add the dressing and the papaya.
  • Combine the ingredients thoroughly without mashing the papaya. Add the tomatoes and crush to release their juices. Stir in the peanuts and combine well.
  • Taste should be sour, salty, sweet and spicy in good balance. The texture should be crunchy and slightly pink in color. Make no more than 2 servings at a time!
  • When ready to serve, heat the Muu Waan Sweet Pork in microwave for 1 minute 15 seconds in shallow cambro or another microwavable dish. Put a scoop of rice from the rice cooker on a medium oval plate. Put 1/4 of the cabbage on 1 end of the oval and put the Papaya Pok Pok salad on top of the cabbage. Put Muu Waan Sweet Pork on top of the rice in a strip and garnish with shallots and cilantro. Repeat with remaining plates.

Nutrition Facts : Calories 6428.2, Fat 250, SaturatedFat 104, Cholesterol 904.2, Sodium 2417.8, Carbohydrate 721, Fiber 24.4, Sugar 250.6, Protein 300.9

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