Papaya salad (Som Tam)

1-3 small chilies
2 cloves of garlic

2 long beans – cut into 1 inch lengths
½ tomato, sliced
2 tsp. roasted peanuts
1½ cups shredded green papaya

1 ½ tbsp. palm sugar

1½ tbsp. fish sauce

2 tbsp. lime juice

2 tbsp. tamarind juice and squeezed lime juice

1. Pound chilies and garlic together until they start to break apart
2. Add long beans and palm sugar, then pound until they are broken
3. Add tomato and half of peanuts, then pound a few times

  1. Add fish sauce, tamarind juice, lime juice and squeezed lime skin for extra lime fragrance
  2. Add shredded papaya then pound-and-flip a couple of times until everything looks well mixed. Serve with roasted peanuts on top. (Goes well with sticky rice and BBQ chicken)