Indonesia
English
Thailand-style Som Tum
Processing Time
15 Minutes
Portion
2 Portion
Ingredients
|
4 tbsp |
|
|
Water |
1 small glass |
|
Cooking Vinegar |
4 tbsp |
|
Brown Sugar |
4 tbsp, finely slice |
|
Baked Terasi |
1 tsp |
|
Tamarind |
1 tbsp |
|
Roasted Ebi |
1 tsp, grind |
|
Garlic |
1 clove |
|
Cayenne Pepoer |
6 pieces |
|
Fish Soy Sauce |
1 tbsp |
|
Plum Sauce |
2 tbsp |
|
Cilantro Leaves (chopped) |
2 tbsp |
|
Small Young Papaya |
½ piece |
|
Carrot |
½ piece |
|
Fried Peanuts |
sufficient |
|
Cherry Tomato |
6 pieces, cut into four |
How to Make
- Grind the roasted ebi, grilled shrimp paste, garlic, and bird’s eye chilies in a blender, then add to water. Mix in KEWPIE Salad Dressing Soy Sauce, cilantro, palm sugar, tamarind, fish sauce, and plum sauce, and bring to a boil in a saucepan. Strain, then set aside.
- Finely shred the young papaya and carrot, place them in a container or bowl, add cherry tomatoes, and mix well. Pour the sauce over, then refrigerate until ready to serve. Sprinkle peanuts to taste just before serving.
