It's interesting, that zeitgeist-y sort of thing when you realise that everyone seems to be talking about the same thing.
And right now, whether they're food editors, stylists, charity fundraisers, branding people or online entrepreneurs, it seems everyone is all about 'authenticity'. Authentic voices, authentic people, authentic experiences, authentic you.
I mean, I haven't tested this by asking all professions (note to self: must track down some lawyers, doctors and maybe politicians to get their views) but it's a collective seeping into the subconscious and I just love how these moments happen.
It must be like when you name your baby a really original name and then realise four years later when they go to school that there's tons of 'em.
Or for me, all the time, when I have a 'brand new' idea and blog it and realise EVERYONE's on the same tip.
This also happened to me way back, back, back when ... at uni when I wrote my long essay for my degree. I can't remember it now properly but it was something to do with identifying English Romantic poets as part of a big philosophical movement 'taking in' German philosophers Kant and Hegel and the French existentialist movement.
For a week or so, I thought I was/were (yes, I actually wrote the dissertation for my language element on the use of the subjunctive) totally original and maybe even a genius. Thank goodness this was before the internet was invented and it was so much easier to feel like a genius.
Anyway, I'm not sure I've ever gone so completely off topic in writing a recipe. Oops.
So ... segue-ing 'seamlessly' into my salad recipe, this salad is ALL about authenticity.
And if you don't like very spicy hot and sour salads ('yam' actually means a 'hot and sour salad), don't make this.
The recipe is from a Thai cookery book, written in Thai, that a friend of mine who lived in Thailand for years and years and years, got in touch to tell me he'd found and ask if I'd like him to translate any recipes for me.
Er, YES PLEASE!
I made it for the first time this week for two friends who came to celebrate The Tiniest Thai's first birthday, and absolutely loved it.
These are some of my favourite flavours and tastes, and it's really simple to make too.
Great served with rice to mop up the spicy, salty, sour dressing so do make the rice first so it's all ready to go.
Quantities are up to you really, so use more or less as you think will work best, but the recipe (enough for two with rice) is this: