Spice is temporary, but GPA is forever.

Greetings class! I’ll be your chef for the day. Unfortunately, if spice isn’t your friend, you might need to sit this one out. Today, I’m bringing you a dish that has fueled me through overnight study sessions and kept me more awake than any energy drinks. Before I announce the star of the day, let’s grab our VIPIs (very important personal ingredients) for this masterpiece.

We’ll need
– peeled 2 small garlic cloves
– 1/2 teaspoon salt
– 1/2 teaspoon sugar (you deserve a little sweetness after the bitterness of life’s deadlines)
– 2 tablespoons fish sauce (nam pla yae)
– 2 tablespoons fresh lime juice
– 1 tablespoon dry-roasted salted peanuts
– 1 tablespoon dried shrimp
– 2 sliced fresh chilies (depends on your spice tolerance)
– 3 cherry tomatoes
– 1 green (unripe) papaya
– Lettuce for decoration (stomach eats with eyes first)

I was going to ask for a drumroll for the announcement for this dish but if you’re a fan of Thai cuisine, it is no surprise that it is the legendary Som Tom, the green papaya salad. If you’re not a fan, I’m introducing you to my secret weapon that is packed with sweet, sour, and spicy flavors when Red Bull, Celsius, or even cold brew has failed me.

Class, you see, after a certain point of drinking excessive amounts of caffeine, it starts to lose its effect. Yep, I think I’m immune. But, Som Tum? Never lets me down. Something about that sharp tang of lime with the hint of salt and the fiery kick of the spiciness jolts me back to life. Most people would know how parents usually bring fruits when their children are up at night studying, such as watermelon, grapes, bananas, or maybe a nice orange papaya…Well, mine’s a papaya, too. It’s just not ripe. Sorry class, I’m supposed to teach you guys how to cook, not recall the top ten hardest life moments.

Let’s dive in. First, we’ll need to shred the papaya. This unripe papaya will be tough as it is still unripe. It’s like a rebellious friend who never shows up to class. We’ll need to thin it down into strips and put it aside in a bowl. Next, we have to crush the garlic and sprinkle in salt since salt is like the friend that incorporates the sass in life that you didn’t know you needed. Then, we’ll throw this mixture into a blender and add in the dried shrimp which is optional, but they’re like the bougie cousins who show up when you want to feel fancy. Once they’re all mixed into a paste, transfer them into a larger bowl. This is when the peanuts and the shredded chilies who are the friends that bring the crunch and drama to your life will be thrown in the bowl. 2 tablespoons of lime juice and 2 tablespoons of fish sauce will be mixed and followed into the big bowl. Then, our sweet-talker friend who always makes sure everything is balanced, sugar, will join the party. Finally, toss in the washed tomatoes and the out-casted rebellious shredded papaya into the big bowl and mix it all up together. The papaya will definitely have a character development as the mixture is going on, soaking in all the flavors around them as it finally becomes the main character. Overall, lay the mixture on some lettuce for that “I’ve got it together” look, even if you absolutely do not.

There we have it, Som Tum, the dish that is ultimately my lifesaver at night. I hope everyone also enjoys the dish and remember: spice is temporary, but GPA is forever. Kind of.