I was lucky that PaNoy sent one of his papayas from his garden my way, thank you, it’s extreme fresh in comparison to store bought one. I finally had a chance to fix Tum Mak Houng or spicy papaya salad. I like mine a bit bold and spicy, and my ingredients vary from time to time, I eat so much Tum Mak Houng that I could probably fix this in my sleep.
My ingredients, from left to right, a cove of garlic, cherry tomatoes, fish sauce, shrimp paste, brown sugar, tamarind paste, chili peppers, shredded papaya, and in back, string beans, and Thai eggplants. As for the shrimp paste, I only use the Pantainorasingh Brand because it has the best flavor in comparison to the many brands out there. I also like to use brown sugar because it brings out the flavor. I don’t put lime or lemon juice in mine since I discovered tamarind, so now I use tamarind paste instead, I think it gives it a better flavor. Then I mixed the ingredients in a bowl.
I forgot to take picture of when I fixed Tum Mak Houng, it’s very similar to this video and I like to eat this with fried pork skin.