To make the dressing, whisk together palm sugar, fish sauce, lime juice and tamarind paste. Set aside.
Combine shrimp and garlic in a large mortar with a pinch of salt. Crush with pestle to form a paste. Add peanuts and roughly crush. Add tomatoes and chilies, pounding gently to bruise and combine. Transfer to a large bowl with papaya, green beans and dressing. Toss well to combine. Serve with rice and cucumber spears.
uice, to taste.
Combine papaya, lime segments, green beans and
Prepare dressing by combining garlic, chilies and dried shrimp in bowl. Smash with wooden spoon to release flavors.
Stir in tamarind, lime juice, fish sauce and palm sugar. Set aside.
Prepare papaya by removing the skin. Cut in half and scrape out seeds. Shred papaya with a shredding tool or julienne with knife. Repeat with carrot.
Add papaya and carrot into dressing mixture. Smash and bruise papaya and carrots with wooden spoon to help papaya soak dressing. Set aside.
Serve in cabbage cups, top with tomato, peanuts and cilantro.
Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
(I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
Stir the dressing well.
Place the beef on the salad and pour over the dressing.
Serve immediately.
Combine papaya, carrot and cilantro. Set aside.
For the chili and tamarind dressing, whisk together garlic, chilies, tamarind paste, lime zest, lime juice, shallots and palm sugar.
Place 1/2 cup dressing in a saucepan along with 1/2 cup water. Add pork. Bring to a boil then reduce heat and simmer, covered, for 20 mins, or until pork is cooked to your liking. Remove from pan, cover and let rest for 10 mins. Slice thinly.
Stir oil into remaining dressing. Toss with pork and papaya salad. Transfer to a serving bowl and top with peanuts.
4 cups.
*NOTE: The recipe for the caramelized nuts will
To make the dressing, whisk the lime juice, fish sauce, sugar and chili together in a small bowl until the sugar dissolves.
In a medium bowl, combine the calamari, oil, ginger and garlic. Toss to coat, then cover and chill for 10 mins.
Preheat a griddle pan to high. Cook the calamari for 1-2 mins, turning, until curled and golden. Place the salad, cucumber, tomatoes and herbs in a serving bowl and top with cooked calamari. Drizzle with dressing, toss well and serve.
hile pork marinates, prepare cucumber salad.
Wash, but do not
Heat oil in a small saucepan over high heat. Fry shallots for 1-2 mins, until golden. Remove with a slotted spoon and drain on paper towels. Fry cashews for 10-20 seconds, until golden. Drain on paper towels then roughly chop.
In a large bowl, combine cashews, papaya, herbs, spring onions and chilies. Set aside.
Whisk together all ingredients for dressing. Pour over salad and toss to combine. Serve topped with extra herbs and fried shallots.
he seeds, and grate the papaya. Roughly chop the cilantro and
Combine crab, papaya, coconut, mint and chili in a medium bowl.
Whisk together peanut oil, lime juice, coconut cream and fish sauce. Drizzle over crab salad and toss to combine. Season.
Divide crab mixture between betel leaves. Serve.
nd pound roughly. Add the papaya and pound again, to bruise
Shred green papaya (it makes it really juicy!).
Using a large Mortar and Pestle, pound the garlic, peppers, shrimp paste, crab paste, and 1/2 tablespoon of sugar.
Half the tomatoes and add to the mortar and pestle along with the half of the cucumber.
Pound and mix the contents of the mortar and pestle.
Add the rest of the papaya, sugar, fish sauce, msg (optional), pa-dak (optional), and squeeze the lime juice in there.
Continue pounding and mixing the contents of the mortal and pestle.
Ready to serve.
he refrigerator.
Combine green papaya, green onions, string beans, cherry
Bring a large pot of salted water to a boil.
Add the string beans and cook for 2 minutes. Remove and plunge into cold water to stop further cooking.
Drain well and cut each bean in half.
Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips.
Roughly chop all but 2 tablespoons of peanuts.
In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro.
Garnish with remaining peanuts and cilantro.
Bring a pot with enough water to cover the shrimp to a boil. Add the shrimp and cook only until pink (about 5 minutes).
Drain, rinse with cold water, peel, shell and remove any black vein, then chill in the refrigerator.
Mix the parsley into the mayonnaise. Cut papaya in slices or large cubes.
Toss the shrimp and papaya in the mayonnaise until well coated.
Add salt to taste.
Arrange the shrimp mixture on lettuce leaves.
For the dressing, crush 2 or 3 strawberries in a bowl with the white wine vinegar and salt. Whisk until the salt has dissolved. Gradually add the oil, whisking constantly, until the dressing thickens slightly. Season to taste.
Pour the dressing over the papaya wedges and let stand to marinate for 30 mins.
Place the salad in a bowl. Remove the papaya from the dressing and add to the salad. Top with pine nuts and remaining strawberries. Drizzle with dressing just before serving.
Add 1-2 T of curry to approx 1 cup of a thick white mayonnaise.
Mix through the chopped papaya.
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
or best results.
A few hours before serving, combine all salad