{"id":137994,"title":"Som Tam – salat\u0103 de papaya verde, simplu de preparat","modified":"2026-06-15T09:21:47+02:00","plain":"Re\u021beta clasic\u0103 de salat\u0103 thailandez\u0103 cu papaya verde, crocant\u0103 \u0219i plin\u0103 de note dulci-acri\u0219oare\n\n\n\nPlimba\u021bi-v\u0103 pe orice strad\u0103 aglomerat\u0103 din Thailanda \u0219i aproape sigur ve\u021bi auzi ritmul metodic al pistilelor din lemn lovind mojarurile din lut, \u00een timp ce v\u00e2nz\u0103torii preg\u0103tesc nenum\u0103rate variante de som tam, asezonate cu un sos delicios dulce-acri\u0219or. Exist\u0103 mii de versiuni.\n\n\n\n\u00cen timpul c\u0103l\u0103toriei mele \u00een Thailanda, am avut norocul s\u0103 fiu invitat de o buc\u0103t\u0103reas\u0103 local\u0103 la un curs de g\u0103tit. Salata de papaya verde n-a lipsit din meniu!\n\n\n\n\n\n\n\nCea mai cunoscut\u0103 dintre toate este, f\u0103r\u0103 \u00eendoial\u0103, som tam-ul thailandez, salata de papaya verde ras\u0103 pe care o g\u0103sim \u00een centrul Thailandei \u0219i care a ajuns sinonim\u0103 cu termenul \u201esom tam\u201d.\n\n\n\nAceast\u0103 salat\u0103 combin\u0103 f\u00e2\u0219ii de papaya verde, delicios de crocante, cu ardei iu\u021bi proaspe\u021bi, usturoi, creve\u021bi usca\u021bi plini de savoare, arahide pr\u0103jite, fasole lung\u0103 \u0219i ro\u0219ii, totul stropit cu un sos dulce-acri\u0219or pe baz\u0103 de sos de pe\u0219te, suc de lime \u0219i zah\u0103r de palmier.\n\n\n\n\n\n\n\nEste tot ce \u021bi-ai putea dori de la o salat\u0103: r\u0103coritoare, u\u0219oar\u0103 \u0219i rapid de preg\u0103tit.\n\n\n\nCum se prepar\u0103 Som Tam\n\n\n\nSalatele zdrobite \u00een mojar, de tip \u201etam\u201d, fac parte integrant\u0103 din buc\u0103t\u0103riile Laosului \u0219i ale regiunii Isan (nord-estul Thailandei) \u0219i au devenit un preparat street-food la pachet pe care \u00eel g\u0103se\u0219ti acum \u00een toat\u0103 Thailanda \u0219i cam oriunde se servesc m\u00e2nc\u0103ruri lao\u021biene sau thailandeze \u00een afara Asiei de Sud-Est.\n\n\n\n\n\n\n\nDe\u0219i salatele som tam urmeaz\u0103 aceea\u0219i schem\u0103 de preparare de baz\u0103 (vezi mai jos \u00een articol), ingredientele \u0219i profilurile aromatice variaz\u0103 mult de la o regiune la alta.\n\n\n\n\u00cen Laos \u0219i \u00een Isan, som tam pune accent pe notele s\u0103rate \u0219i acri\u0219oare, mai degrab\u0103 dec\u00e2t pe cele dulci, cu ingrediente precum pla ra – un sos de pe\u0219te fermentat, cunoscut sub numele de padaek \u00een Laos –, crabi s\u0103ra\u021bi \u0219i prune marinate.\n\n\n\nCredit foto: Feng David\n\n\n\nAcest articol este dedicat som tam-ului din stilul Thailandei centrale, mai echilibrat \u00eentre acru \u0219i dulce, datorit\u0103 unei cantit\u0103\u021bi generoase de zah\u0103r de palmier din sos. Dulcele \u0219i s\u0103ratul pot varia considerabil de la un stil la altul, dar gustul acru, sau \u201esom\u201d, este esen\u021bial.\n\n\n\nC\u00e2teva ingrediente pentru som tam\n\n\n\nUn alt element esen\u021bial pentru salatele de tip tam este mojarul cu pis\u0103log, de preferat un mojar din lemn sau lut \u0219i un pis\u0103log din lemn. Scopul este s\u0103 zdrobe\u0219ti u\u0219or ingredientele, c\u00e2t s\u0103-\u0219i lase sucurile, dar s\u0103-\u0219i p\u0103streze textura crocant\u0103.\n\n\n\nDar sta\u021bi lini\u0219ti\u021bi: \u00een re\u021bet\u0103 v\u0103 dau dou\u0103 metode. Una la mojar \u0219i una f\u0103r\u0103, ca s\u0103 fie toat\u0103 lumea mul\u021bumit\u0103.\n\n\n\n\n\n\tSom Tam - salat\u0103 thailandez\u0103 de papaya verde, u\u0219or de preparat\n\t\t\n\t\t\t\n\t\n\t\tmortier\t\n\t\n\t\t200 g papaya verde ras\u0103 (\u021binut\u0103 \u00een ap\u0103 cu ghea\u021b\u0103 10-15 minute, p\u00e2n\u0103 devine mai ferm\u0103)2 c\u0103\u021bei usturoiardei iu\u021bi thailandezi (dup\u0103 gust)1.5 lingur\u0103 zah\u0103r de palmier3 p\u0103st\u0103i de fasole lung\u0103 (t\u0103iate \u00een buc\u0103\u021bi de 5 cm)3 linguri arahide pr\u0103jite1 lingur\u0103 mare de creve\u021bi mici usca\u021bi (toca\u021bi grosier dac\u0103 sunt mai mari)2 linguri suc proasp\u0103t de lime2 linguri\u021be suc de tamarin1.5 lingur\u0103 sos de pe\u0219te1 ro\u0219ie mic\u0103, t\u0103iat\u0103 \u00een sferturi\t\n\t\n\t\tCur\u0103\u021ba\u021bi papaya verde de coaj\u0103.Cresta\u021bi pulpa pe lungime cu cu\u021bitul.T\u0103ia\u021bi apoi transversal, ca s\u0103 ob\u021bine\u021bi f\u00e2\u0219ii sub\u021biri.T\u0103ia\u021bi p\u0103st\u0103ile de fasole lung\u0103 \u00een segmente.Scurge\u021bi bine papaya \u0219i pune\u021bi-o \u00eentr-un bol c\u0103ptu\u0219it cu 2 straturi de prosop de h\u00e2rtie, ca s\u0103 absorbi\u021bi excesul de ap\u0103. Papaya trebuie s\u0103 fie c\u00e2t mai uscat\u0103, ca s\u0103 nu dilueze prea mult dressingul.\u00centr-un mojar mare, pisa\u021bi usturoiul, ardeii iu\u021bi \u0219i pu\u021bin\u0103 papaya, p\u00e2n\u0103 nu mai r\u0103m\u00e2n buc\u0103\u021bi mari.Ad\u0103uga\u021bi arahidele \u0219i pisa\u021bi-le u\u0219or.Ad\u0103uga\u021bi ro\u0219iile \u0219i pisa\u021bi-le u\u0219or.Ad\u0103uga\u021bi zah\u0103rul de palmier \u0219i zdrobi\u021bi-l cu pistilul p\u00e2n\u0103 se transform\u0103 \u00eentr-o past\u0103 umed\u0103 \u0219i buc\u0103\u021bile se dizolv\u0103 complet.Ad\u0103uga\u021bi creve\u021bii usca\u021bi \u0219i arahidele, apoi pisa\u021bi u\u0219or c\u00e2t s\u0103 se zdrobeasc\u0103. Turna\u021bi sosul de pe\u0219te, sucul de tamarin \u0219i sucul de lime.Ad\u0103uga\u021bi p\u0103st\u0103ile de fasole lung\u0103 \u0219i papaya, apoi zdrobi\u021bi-le u\u0219or p\u00e2n\u0103 se \u00eenmoaie \u0219i se rup.Amesteca\u021bi cu o lingur\u0103 mare, ca s\u0103 omogeniza\u021bi totul \u0219i s\u0103 dizolva\u021bi zah\u0103rul.Amesteca\u021bi bine \u0219i pisa\u021bi conform videoclipului de mai jos, apoi pres\u0103ra\u021bi deasupra \u00eenc\u0103 pu\u021bine arahide.Ad\u0103uga\u021bi \u00eenc\u0103 pu\u021bin\u0103 papaya verde \u0219i potrivi\u021bi gustul cu zah\u0103r, sos de pe\u0219te \u0219i suc de tamarin, dac\u0103 este nevoie.Dac\u0103 nu ave\u021bi mojarToca\u021bi sau rade\u021bi fin usturoiul \u0219i toca\u021bi foarte m\u0103runt ardeii iu\u021bi, apoi pune\u021bi-i \u00eentr-un bol.Pune\u021bi zah\u0103rul de palmier tocat fin \u00eentr-un bol mic, ad\u0103uga\u021bi pu\u021bin\u0103 ap\u0103 fierbinte \u0219i zdrobi\u021bi-l cu o furculi\u021b\u0103 p\u00e2n\u0103 ob\u021bine\u021bi o past\u0103.Ad\u0103uga\u021bi sosul de pe\u0219te, sucul de lime \u0219i sucul de tamarin \u0219i amesteca\u021bi p\u00e2n\u0103 c\u00e2nd zah\u0103rul se dizolv\u0103, apoi turna\u021bi peste usturoi \u0219i ardeii iu\u021bi. Amesteca\u021bi bine, ca aromele s\u0103 se \u00eemprieteneasc\u0103 \u00een dressing.Toca\u021bi grosier jum\u0103tate din arahide \u0219i ad\u0103uga\u021bi-le \u00een bolul pentru salat\u0103.Zdrobi\u021bi u\u0219or p\u0103st\u0103ile de fasole lung\u0103 folosind ceva greu din buc\u0103t\u0103rie (o sticl\u0103, o doz\u0103, un sucitor, chiar \u0219i consola copiilor), apoi ad\u0103uga\u021bi-le \u00een bolul pentru salat\u0103.Ad\u0103uga\u021bi ro\u0219iile \u0219i ap\u0103sa\u021bi-le u\u0219or, ca s\u0103 se zdrobeasc\u0103 pu\u021bin \u0219i s\u0103-\u0219i lase sucul.Ad\u0103uga\u021bi papaya \u0219i amesteca\u021bi.Pune\u021bi salata \u00een farfurii \u0219i pres\u0103ra\u021bi deasupra arahidele r\u0103mase.\t\n\t\n\t\tPrefer s\u0103 cump\u0103r arahide crude \u0219i s\u0103 le pr\u0103jesc acas\u0103, pentru o arom\u0103 mai intens\u0103. Pune\u021bi-le pur \u0219i simplu \u00een cuptor, la 175 \u00b0C, timp de 15 minute, p\u00e2n\u0103 devin aurii, amestec\u00e2ndu-le la jum\u0103tatea timpului pentru o rumenire uniform\u0103. P\u0103stra\u021bi arahidele pr\u0103jite r\u0103mase \u00een frigider sau \u00een congelator, ca s\u0103 se men\u021bin\u0103 proaspete mai mult timp.\n\t\n\t\n\t\tEntr\u00e9e, SaladeTha\u00eflandaiseSalade de papaye verte, Som tam","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137994","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137994"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137994\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/8032"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137994"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137994"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137994"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}