Pok Pok Khao Man Som Tam Food

PAPAYA SALAD (SOM TAM)

Steps:

• Cut off both ends of papaya. Use a vegetable peeler to remove green skin. To shred the papaya, hold it in one hand and use a knife to rapidly chop long, shallow cuts into the surface (making sure all the cuts run lengthwise, in the same direction). Then, thinly slice off the top layer into a bowl. This Thai method of shredding results in papaya strands that are pleasingly irregular and rustic. (Once you get the hang of it, it gets easier and you'll get much faster, but another option is to use a peeler with a shredding blade.) Shred ⅓-½ of the papaya, about 2 loosely packed cups; make sure there are no seeds.(Reserve the rest of the papaya for a different use, or for additional servings of papaya salad.)
• Salad: Place the clay mortar on a towel to keep it stable. To the mortar, add garlic, chiles, and softened palm sugar. Using a long spoon (to mix) and the pestle (to pound), pound and mix the chiles and garlic to break them up, about 10 seconds. Add two quartered pieces of Key lime, and continue pounding and mixing just enough to release juices, 10 seconds. (From this point on, pound lightly to bruise the ingredients and release flavors; do not smash.) Add shrimp; pound lightly, then mix for 5 seconds.
• Trim the long beans and slice into 2½-inch pieces; you should have about ¼ cup of long beans. Add to the mortar; pound lightly to bruise, then mix for 5 more seconds. Add papaya, fish sauce, tamarind water, and lime juice. (To make tamarind water from tamarind pulp: boil 1 cup water and 2 tablespoons tamarind pulp; let cool for 30 minutes; strain.) Use the pestle to lightly pound the salad to the bottom of the mortar, and the spoon to turn the salad over, about 1 minute. Add halved cherry tomatoes, lightly pound, then mix, 10 seconds; add peanuts and toss with the spoon. (Do not pound the peanuts, as they will release oil and make the salad greasy).
• Serve: Place cabbage wedge on the edge of a serving platter. Arrange papaya salad on platter and serve immediately.

NONG'S KHAO MAN GAI

Steps:

• Boil water in a large pot. Place chicken, garlic, ginger, salt, and sugar in the pot. Return to boil and let simmer for 35 minutes. Remove chicken, cover to keep warm, and set aside.
• Heat coconut oil in a rice cooker or heavy-bottomed pot with lid; cook and stir garlic, shallots, ginger, and pandan leaves until golden and aromatic.
• Pour rice into the rice cooker or pot; stir to coat with oil. Stir in chicken broth and set the rice cooker cycle. If using a pot, bring rice to a boil, cover, reduce heat to low, and simmer 15 minutes.
• Combine ginger, red Thai chilies, fermented soybeans, pickled garlic, white vinegar, and soy sauce in a food processor or blender. Pulse until liquefied, but not smooth in texture.
• Debone chicken and cut into 1-inch pieces.
• Place chicken pieces over cooked rice to serve. Top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro. Enjoy!

KHAO MAN SOM TAM

Steps:

• Make the Muu Waan at least a day ahead. Clean the excess fat and gristle from the pork butt and cut it into 1-inch thick pieces. Cut along the grain of meat so that long strands will form when the meat is shredded. Marinate the pork pieces in sweet soy. Marinate 2 hours.
• Put the pork in a rondeau, or another round straight-walled pan. Add the remaining ingredients and bring to a boil over medium heat. Lower the heat, cover the pot and cook slowly until pork is almost tender.
• Turn the heat to high on the pork and reduce the liquid until relatively dry, leaving more of a glaze than a liquid. Roughly shred the pork with a stiff whisk and spatula. Do not wait until pork is already falling apart to reduce the liquid. This will produce a dry and tough product.
• If the pork is accidentally cooked all the way before reducing the liquid, remove the meat from liquid and reduce separately, then return the meat to the pot. Chill until ready to use.
• On day of service, in a rice cooker, combine the water, coconut milk or coconut cream, sugar, salt, and lime paste and mix until the sugar and salt are dissolved. Add the drained rice and mix thoroughly, making sure the rice is level in the cooker. Cook the rice according to the cooker instructions.
• When rice is done cooking, smash the chiles, garlic and palm sugar in a mortar and pestle until the garlic is well ground; do this firmly but not violently.
• Add the shrimp, mash lightly and then add the long beans. Smash them gently, just to break them up. Add the dressing and the papaya.
• Combine the ingredients thoroughly without mashing the papaya. Add the tomatoes and crush to release their juices. Stir in the peanuts and combine well.
• Taste should be sour, salty, sweet and spicy in good balance. The texture should be crunchy and slightly pink in color. Make no more than 2 servings at a time!
• When ready to serve, heat the Muu Waan Sweet Pork in microwave for 1 minute 15 seconds in shallow cambro or another microwavable dish. Put a scoop of rice from the rice cooker on a medium oval plate. Put 1/4 of the cabbage on 1 end of the oval and put the Papaya Pok Pok salad on top of the cabbage. Put Muu Waan Sweet Pork on top of the rice in a strip and garnish with shallots and cilantro. Repeat with remaining plates.