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Nick Cramer Nick Cramer is offline
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Default Bitter Melon Soup dinner

"Ozgirl" > wrote:
> "Nick Cramer" > wrote in message
>
> > FBG 86. Dinner was Bitter melon soup with chicken and garlic. The
> > chicken bones were cut in half, releasing the marrow into the broth,
> > which was quite rich and tasty. Side dish was Thai Papaya Salad (Som
> > Tam). VERY spicy.

>
> What is in the salad? I am not overly fond of papaya, I would probably
> use mango.


Som Tam (Green Papaya Salad) Serves 4 to 6.

Ingredients

½ lb dried shrimp

2 lbs green (unripe) papayas
1/4 lb green beans
1 tomato

1/4 cup ground roasted unsalted peanuts (a little larger than grains of
sand)

½ cup Lime Salad Dressing (see below)
Green lettuce leaves

1. Place the dried shrimp in a sieve and rinse them thoroughly with hot,
running water. Set them aside to drain in the sieve.

2. Peel and seed the papayas and shred them into long julienne strips.
Slice the green beans lengthwise into thin strips. Slice the tomato
vertically into very thin slices. Place these ingredients in a mortar or
whatever and pound them with a pestle or large wooden spoon to soften them,
so they'll absorb the flavor of the dressing more easily.

3. Grind the re-constituted shrimp in a blender or food processor to a
powder and set aside.

4. When you're ready to serve, add the shrimp and peanuts to the salad and
toss with the Lime Salad Dressing.

5. Put a single layer of lettuce leaves on a serving bowl and arrange the
salad on top.

Lime Salad Dressing (Nam Som Tam) Makes about 1-1/4 cups

Ingredients

4 Serrano chiles or the fire of your choice
2 tsp (4 cloves) finely chopped garlic

½ cup fish sauce (nam pla)
½ cup lime juice
1/4 cup + 1 Tbs granulated sugar or Splenda

1. Remove the stems, but not the seeds, from the chiles, and chop the
chiles finely. Pound the chiles and the garlic to a smooth paste in a
mortar.

2. Add the remaining ingredients and stir 'til the sugar or Splenda is
dissolved.

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