Episode Notes for the Share Your Secrets Podcast Season 3, including useful links to resources.
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Tum Mark Hoong
Perfect for summer...
|
Serves |
4 |
|
Prep time |
10 minutes |
|
Cook time |
30 minutes |
This tangy Laotian salad makes a great side dish on a summer’s day.
Ingredients
| 20g | coriander, finely chopped |
| 120g | green beans, ends removed |
| 300g | green papaya or mooli, grated |
| 70g | carrot, grated |
| 80g | plum tomatoes, halved |
| 50g | cabbage, sliced |
| 2 | garlic cloves, crushed |
| 1 | chilli, diced |
| 10 | anchovies |
| 50g | peanuts |
| 1 | lime |
| 4 tsps | tamarind sauce |
| 4 tbsps | fish sauce |
| 1 tbsp | soy sauce |
Method
- Crush together 30g of the peanuts and anchovies.
- Next, add the chilli and garlic, and continue to crush.
- Add the tamarind, fish sauce, and juice of half the lime.
- Mix together until a loose paste forms, then place this in a large mixing bowl. Add the green beans and tomatoes and crush them down in a pestle and mortar or in a bowl with a spoon.
- Now, add the green papaya/mooli, carrot, coriander, cabbage and remaining peanuts.
- Mix together and serve.
Chef’s tips
In Lao green papaya is traditional however, this can easily be replaced by a number of vegetables such as mooli, carrot or courgette.