It's Official: I'm Making Som Tam!

I DID it! At the market tonight I bought a larger mortar and pestle, the kind used for making Som Tam. And I bought the vegetable scraper (although probably should get another one since it was soooooo cheap) to make the green papaya and carrot strips with quickly and efficiently. I'm bringing it home and making Som Tam for myself alllll the time!

ALTHOUGH I may use an agave nectar versus palm sugar, and I will surely use a dash of nama shoyu, a raw I(fermented) soy sauce that is fishier in taste, for the fish sauce. And possibly germinate and season my own pine nuts for it, maybe even making them spicy tasting. Who knows? The skies the limit when you are the master of your domain, LOL! I'm STOKED! The rest is just lime juice, chili peppers, garlic, green papaya (usually at Asian markets, otherwise I'll sub that out, too, if I have to!)