Crispy Cucumber Som Tum (Tam Tang) Recipe
Crispy Cucumber Som Tum (Tam Tang) Recipe
Refreshing and Crunchy! A Delicious Thai Cucumber Salad ‘Tam Tang’ Recipe, Perfect for Dieting
Hello everyone! Today, I’m excited to share a delightful Thai dish that brings back memories of traveling in Thailand: Cucumber Som Tum, also known as ‘Tam Tang’. ‘Tam’ means pounded salad, and ‘Tang’ is the Thai word for cucumber. This salad made with fresh cucumbers is just as delicious as the classic green papaya Som Tum. The combination of its wonderfully crunchy texture and the sweet and sour dressing is exquisite. Plus, its low calorie count makes it a guilt-free option, especially appealing for those on a diet. Ready to recreate that authentic Thai taste right in your own kitchen? Let’s get started with the Tam Tang recipe!
Main Ingredients- 1 fresh cucumber
- 1 ripe tomato
Seasoning Ingredients- 1 fresh lime
- 2 cloves garlic, minced
- 2 Thai chilies (or small dried chilies), adjust to spice preference
- 3 Tbsp fish sauce
- 35g palm sugar (or 18g granulated sugar)
- 1 Tbsp tamarind paste (optional)
- 10g dried shrimp
- 20g roasted peanuts
- 1 fresh lime
- 2 cloves garlic, minced
- 2 Thai chilies (or small dried chilies), adjust to spice preference
- 3 Tbsp fish sauce
- 35g palm sugar (or 18g granulated sugar)
- 1 Tbsp tamarind paste (optional)
- 10g dried shrimp
- 20g roasted peanuts
Cooking Instructions
Step 1
Prepare all the ingredients for making a delicious Cucumber Som Tum (Tam Tang). Fresher ingredients will always yield better flavor.
Step 2
Wash the cucumber thoroughly and then slice it to your desired size and shape. In Thailand, you’ll find cucumbers cut in various ways, like diced or thinly julienned. For this recipe, I recommend cutting them into slightly thick julienne strips to preserve their satisfying crunch.
Step 3
Cut the lime in half to make it easier to squeeze the juice. In Som Tum preparation, not only the juice but also the peel is often used to enhance the aroma. If you plan to use the peel, make sure to wash it very thoroughly with baking soda or coarse salt. If you’re hesitant about using the peel, you can skip it and just use the juice.
Step 4
Cut the tomato into bite-sized pieces, similar in size to the cucumber. Street vendors in Thailand often chop ingredients directly in the mortar, using the cutting board as their workspace, showcasing a quick and simple preparation style. Don’t worry about making perfectly uniform cuts; just slice them comfortably.
Step 5
All the vegetable prep is now complete. Set them aside for a moment while we prepare the dressing.
Step 6
Get your mortar and pestle ready, which is essential for the authentic pounding process in Thai cuisine. If you don’t have a traditional Thai mortar, a regular garlic mortar or a sturdy bowl with a pestle will work well. I’ll be using my cherished mortar from my days running a Thai restaurant.
Step 7
Add 2 cloves of garlic, 2 Thai chilies (adjust according to your spice preference), and 35g of palm sugar (or 18g of granulated sugar) to the mortar. Pound them until finely ground. It’s best to pound the dry ingredients first to prevent the liquids from splashing out when you add them later.
Step 8
Once the sugar and chilies are somewhat pounded, add 3 tablespoons of fish sauce. If you’ve julienned your cucumber very thinly, you might want to reduce the fish sauce to 2 tablespoons to balance the flavor. Feel free to adjust this to your taste.
Step 9
Next, add 1 tablespoon of tamarind paste for a tangy kick. While tamarind paste can elevate the Som Tum’s flavor profile, it’s an ingredient that might be hard to find and isn’t always readily available. Therefore, it’s perfectly fine to omit it if you don’t have it on hand. No need to buy it just for this recipe!
Step 10
Squeeze the juice from half of the prepared lime and add it to the mortar. After adding the lime juice, you can also add the lime peel and pound it together. The peel contains a rich aroma that significantly enhances the Som Tum’s overall flavor. If you’re concerned about the texture or strong scent of the peel, you can skip this step.
Step 11
Now, add 10g of dried shrimp, a key ingredient for umami depth. Use the pestle to press and pound the dried shrimp well. The deep savory flavor extracted from the dried shrimp will make the Som Tum dressing incredibly rich and flavorful.
Step 12
This is the final step. Add the sliced cucumber and tomato, along with 20g of roasted peanuts, to the mortar. Gently mix and pound them together. Peanuts are known to be nutritious even with their skins on, but you can remove the skins if you prefer. The peanuts will be crushed, adding a delightful nutty aroma and texture.
Step 13
And there you have it – your crispy and delicious Cucumber Som Tum, Tam Tang, is ready! The refreshing crunch of the cucumber paired with the flavorful, tangy dressing makes this dish a wonderful appetite stimulator. Enjoy your healthy and delicious diet meal!
