Anything Som Tum Recipe by Kasey Coffey
Cooking Instructions 20 min 1 Using a vegetable peeler, peel the carrot, daikon radish, and cucumber into a large bowl. 2 Half the cherry tomatoes and place into the large bowl with carrot, daikon, and cucumbers. Set aside. 3 In a mortar and pestle, pound the garlic and chilis until smashed but not pulverized. 4 Add dried shrimp to the garlic and chili mixture and pound for a couple minutes until softened, but still holding their shape. 5 Add palm sugar and pound until incorporated. 6 Add tamarind concentrate, fish sauce, and lime juice, and mix until incorporated. This is the time where you can adjust the seasoning to your liking by adding more lime juice, fish sauce, etc. Set aside. 7 Using your hands, mix and squeeze the peeled veggies. You're 'bruising' the vegetables here, making it easier for them to soak up the dressing. 8 Add the dressing and give it a final mix. Garnish with peanuts if using. 1 Using a vegetable peeler, peel the carrot, daikon radish, and cucumber into a large bowl. 1 Using a vegetable peeler, peel the carrot, daikon radish, and cucumber into a large bowl. 2 Half the cherry tomatoes and place into the large bowl with carrot, daikon, and cucumbers. Set aside. 2 Half the cherry tomatoes and place into the large bowl with carrot, daikon, and cucumbers. Set aside. 3 In a mortar and pestle, pound the garlic and chilis until smashed but not pulverized. 3 In a mortar and pestle, pound the garlic and chilis until smashed but not pulverized. 4 Add dried shrimp to the garlic and chili mixture and pound for a couple minutes until softened, but still holding their shape. 4 Add dried shrimp to the garlic and chili mixture and pound for a couple minutes until softened, but still holding their shape. 5 Add palm sugar and pound until incorporated. 5 Add palm sugar and pound until incorporated. 6 Add tamarind concentrate, fish sauce, and lime juice, and mix until incorporated. This is the time where you can adjust the seasoning to your liking by adding more lime juice, fish sauce, etc. Set aside. 6 Add tamarind concentrate, fish sauce, and lime juice, and mix until incorporated. This is the time where you can adjust the seasoning to your liking by adding more lime juice, fish sauce, etc. Set aside. 7 Using your hands, mix and squeeze the peeled veggies. You're 'bruising' the vegetables here, making it easier for them to soak up the dressing. 7 Using your hands, mix and squeeze the peeled veggies. You're 'bruising' the vegetables here, making it easier for them to soak up the dressing. 8 Add the dressing and give it a final mix. Garnish with peanuts if using. 8 Add the dressing and give it a final mix. Garnish with peanuts if using. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Japanese egg sandwiches Honey Walnut Shrimp Husband Casserole Coca-Cola Braised Chicken Minestrone Soup! Japanese egg sandwiches Honey Walnut Shrimp Husband Casserole Coca-Cola Braised Chicken Minestrone Soup! One pan Cookie (with induction) Grated Potato Fritters with Green Chutney Chili con carne Delicious refreshing Mohabbat ka Sharbat.(Sharbat-e- Mohabbat) Chhena Poda Moria's pudding Whisky Berbère - Moroccan mint tea Ka’ab El Ghzal - Moroccan gazelle horn pastries Khatti Dal (Tangy Lentil Curry - Hyderabadi style) Besan Pakoda One pan Cookie (with induction) Grated Potato Fritters with Green Chutney Chili con carne Delicious refreshing Mohabbat ka Sharbat.(Sharbat-e- Mohabbat) Chhena Poda Moria's pudding Whisky Berbère - Moroccan mint tea Ka’ab El Ghzal - Moroccan gazelle horn pastries Khatti Dal (Tangy Lentil Curry - Hyderabadi style) Besan Pakoda