Sweet & Crisp Korean Melon Som Tum with Refreshing Watermelon Juice (Taeng Mo Ban)
A Diet-Friendly Recipe: Refreshing Thai Salad with Korean Melon (Som Tum) & Watermelon Juice (Taeng Mo Ban)
Som Tum is a classic Thai salad made from shredded green papaya, marinated in a savory dressing and served chilled. While traditionally made with papaya, this recipe offers a delightful twist using the readily available and crisp Korean melon (chamoe). The melon’s subtle sweetness and satisfying crunch perfectly complement the tangy Thai flavors, making it a light and healthy dish. To complete the experience, we’ll also make ‘Taeng Mo Ban,’ a beloved Thai watermelon juice that was a daily treat during trips to Thailand. This recipe is perfect for when you need a refreshing and vibrant meal, especially during warmer weather.
Ingredients for Chamoe Som Tum- 1 ripe Korean melon (chamoe)
- 1/4 carrot
- 3 tablespoons dried shrimp
- 5 cherry tomatoes
- 1/2 lemon (for juice)
- 1.5 tablespoons stevia or sugar (adjust to taste)
- 1 teaspoon chili powder (adjust to spice preference)
- 1 tablespoon fish sauce or tuna extract
- 1/2 teaspoon minced garlic (optional, for added depth)
- Chopped nuts (e.g., sesame seeds, peanuts) for garnish
Cooking Instructions
Step 1
First, prepare the vegetables for the chamoe som tum. Wash the Korean melon thoroughly under running water. Gently scoop out the seeds with a spoon. Then, slice the melon into thin strips, about 0.3 cm thick, similar to the thickness of julienned carrot. Prepare the carrot by washing and julienning it to match the length and thickness of the melon strips.
Step 2
In a mixing bowl, combine the julienned Korean melon and carrot. Add the dried shrimp (3 tablespoons) and cherry tomatoes (5 pieces). Using a mortar and pestle, or the back of a sturdy spoon in a wide bowl, lightly pound and mix the ingredients. Aim to break them down slightly while retaining some texture, rather than creating a fine paste. This helps to release their flavors.
Step 3
Now, let’s make the flavorful dressing for the som tum. In a separate small bowl, combine the stevia (or sugar) (1.5 tablespoons), chili powder (1 teaspoon), and fish sauce (or tuna extract) (1 tablespoon). Stir well to dissolve. Adjust the chili powder for your preferred level of spiciness and stevia for sweetness. Squeeze the juice from half a lemon into the dressing and whisk to combine. Add the julienned melon, carrot, dried shrimp, and cherry tomatoes to the dressing. Gently toss everything together to coat evenly. Let it marinate for about 5-10 minutes to allow the flavors to meld.
Step 4
Transfer the prepared chamoe som tum to a serving dish. Garnish generously with chopped nuts (such as sesame seeds or roasted peanuts) for added crunch and flavor. A wedge of fresh lemon on the side makes for a beautiful presentation. Enjoy the delightful combination of crisp melon and the tangy, sweet, and slightly spicy Thai dressing!
Step 5
Next, let’s make the refreshing Thai watermelon juice, ‘Taeng Mo Ban’! Add cubed, cold watermelon to a blender. You can adjust the amount of watermelon to your preference. Typically, the natural sweetness of the watermelon is sufficient, but you can add a little sugar if desired. Toss in a few ice cubes for an extra chill.
Step 6
Secure the lid on the blender and process until the watermelon is smooth and creamy. Pour the blended juice into a glass. You can garnish with a slice of watermelon or a sprig of mint for a lovely finish. Serve immediately and savor this authentic taste of Thailand, a perfect accompaniment to your som tum!
