Easy Meal prep

Eat
Written By Joëlle Batens

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Titeos food

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Recipe 1: Som Tam salad, with Granny Smith Apple

DRESSING:

  • 2 tbsp (32 grams) seedless tamarind pulp

  • 3 tbsp boiling water

  • 1/4 cup fish sauce

  • 3 tbsp dark brown sugar

  • 2 tbsp lime juice

  • INGREDIENTS:

  • 2 tbsp dried shrimps (see note *)

  • 5.3 oz (150 grams) extra fine haricot verts, or fresh green beans if unavailable

  • 2 medium-size Granny Smith apples

  • 2 cloves of garlics, peeled

  • 2 Thai red chili

  • 8 cherry tomatoes

INSTRUCTIONS:

  1. PREPARE DRESSING: In a blender or the tall cup that comes with immersion blender, soak the seedless tamarind pulp with 3 tbsp of boiling water for 10 minutes until softened (Meanwhile, you can prepare Step Two). Once softened, add fish sauce, dark brown sugar, and lime juice (reserve the lime rinds for later), blend until the mixture is extremely smooth. The dressing is enough for two salads. If you'd like, you can also make a larger batch and keep in an air-tight jar in the fridge until needed.

  2. Saute dried shrimps with 2 tsp of canola oil in a skillet over medium-high heat until lightly browned, set aside. (If you don't mind raw beans, you can skip the next step. But I like to take the raw edge off of the haricot verts). Wash and cut the haricot verts into 2 1/2" segments. Add 1/4 cup of water to a shallow skillet and bring to a boil over medium-high heat, add the haricot verts, cover the pot, and cook for about 1 minute until cooked. Shock in iced water until completely cooled down, set aside.

  3. Peel the Granny Smith apples, then slice each sides into very thin slices, then cut again into very thin strips. If you want to keep then from oxidizing, you can submerge them in salted water. With a large mortar, add garlics, Thai red chili, and the reserved lime rinds (I used lemon because I didn't have enough lime), pound the garlics and remove the skins, and continue pounding until the ingredients are smashed to small pieces (but not ground). Add the dried shrimps and pound again, not to grind it but just to release their flavors. Add the cherry tomatoes and pound ruptured and broken. Add the haricot verts and pound each beans are cracked and bruised. Finally, add the apple strips (drained well if previous soaked) and 3 1/2 tbsp of the dressing, and mix well *(I had to transfer into a large bowl because my mortar wasn't big enough). The salad should taste quite heavily seasoned and robust.

  4. Som Tam usually has crushed roasted peanuts in them. I'm not a big fan. But you can do that if you want to. Serve the salad with steamed sticky rice or just as is as I do.

 

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OTHER RECIPES

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Joëlle Batens
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