Updated: Jun 24
(I hate puns but my kids insisted on this one)
With this cold snap, I’ve been yearning for the beaches of Thailand where the sun bakes, the water is clear and warm and the food vendors sit down and cook for you beach side.
The smell of chicken cooking over coal and the “pok pok” sound of Som Tom salads being made is part of daily living on the beach. So I thought I would recreate those dishes this week and share them with you.
If you haven’t had Thai Chicken Satay, you’re in for a treat! Chicken strips soak up a rich coconut, curry and herb marinade and then are grilled and served with everyone’s favorite peanut dipping sauce.
My version of the Som Tom Salad combines cucumbers, green papaya, tomatoes and other herbs and spices, pounded until lightly bruised to bring out their juices and flavors. For this salad, you’ll need to indicate:
“mai phet” = not spicy
“phet nit nauy” = a little spice
“phet” = spicy
“phet mak” = very spicy
Served with sticky rice. Please place your orders as soon as possible. I’ve been selling out!