Visited the temple today (Sunday) and saw our friend Dong. She let me work with the mortar and pestle and prepare what she described as a salad. It was not one I had seen before. The monks grow a small green vegetable in their garden. It is round ball shape, about the size of a silver dollar and has seeds in side. I mashed and mashed and she added some of the bottled fish sauce, chopped scallions, parsley and MSG. Then came the infamous small red peppers. Dong said that as with som tam, each maker puts in the ingredients they like best. Today there were three different makers of the papaya based som tam. One lady used only 4 red peppers, another used 10+ (said she likes it hot) while the third was also only 4 red peppers but was heavy on the sugar. Dong likes her som tam sour. Me? I think I will like it best with 4 peppers and sweet.
Today we took the monks two hanging pots filled with light blue/white pansies. We hope they liked them!
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