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Scallops revisited. - Page 2

post #21 of 24
Quote:
Originally Posted by Moikel View Post
 

I have posted a few som tams here ,some with green mango some with paw paw. I like mine with ruby grapefruit or pomelo chopped up & mixed in.Some people have to have snake beans others cherry tomatoes. I think its just personal taste,I like that citrus tang & some chilli.

Its a very fresh ,light tropical sort of dish. Smoked or grilled fish are a great topping & char grilled kangaroo was a show stopper.

Frank BE is on the ground in Thailand & posted a link to this truly wild salty crab som tam which I am trying to find.

I will check out some of your postings and get some ideas Thanks.

 

Fish and Seafood are not good choices for me I am too far from the coast. the last fresh seafood I saw was in the trunk of a 57 chevy that had been iced down when he left the coast.I had to pass.hahahahahaa

 

Dan 

post #22 of 24
Thread Starter 

Last 57 Chevy I saw was in Havana back in 98! Bit of an eye opener to see stuff I took for granted in Australia so highly prizes,air conditioning, reliable electricity supply, ATMs, refrigerated transport just to name a few.

post #23 of 24

Just got back to this & have to say that's a very nice creative dish - it was worth the wait!  I like the pairing of the paw paw & radish.  Well played man  2thumbs.gif

post #24 of 24
Thread Starter 

Spanish version apple & radish is nice to. 

Quote:
Originally Posted by Smoking B View Post
 

Just got back to this & have to say that's a very nice creative dish - it was worth the wait!  I like the pairing of the paw paw & radish.  Well played man  2thumbs.gif

Spanish version was apple & radish. I don't know if Thai's eat blood sausage but they eat some wild stuff including all sorts of dried & fermented fish:icon_eek:.

It was really nice with the lime juice based dressing. 

Glad you liked it. 

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