Taam Maak-Hung

I’ve really enjoyed some fantastic eating experiences in Southeast Asia. I started my street food stall binge in Vietnam and since I’ve been in Laos, I haven’t been tempted in the least to enter a proper restaurant. I’ve unexpectedly found Lao cuisine to be some of my favorite, and am slightly dismayed that many of the ingredients are unavailable at home to recreate. Well, I guess that’s what makes it so special. One of the best, most fresh dishes I sampled was Taam Maak-Hung, spicy green papaya salad made with a morter and pestel, my favorite cooking utensil. The ingredients in the Northern Lao version of the salad are:

Fresh fish paste (for savory flavor)

Lime juice

Palm sugar

Green Papayas

Cherry tomatos

Chillies

Lao eggplant (resembling a miniture red onion)

Garlic clove

Mashing the ingredients with a pestel, stirring them with a rice spatula

Mashing the ingredients with a pestel, stirring them with a rice spatula

The local chef stops, gives me a taste. More chillies? No thanks. More fish paste? Yes please, I love savoury. More Palm sugar? Why not

The local chef stops, gives me a taste. More chillies? No thanks. More fish paste? Yes please, I love savoury. More Palm sugar? Why not

Presented in style with fresh herbs. Delishery!

Presented in style with fresh herbs. Delishery!

Advertisements

~ by ceciliabien on June 14, 2009.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

 
%d bloggers like this: