18 March, 2018, 12:00 am
Thai som tam salad
Thai green papaya salad is an extremely popular dish in Thai cuisine. It’s fresh, and balances all the flavours of sweet, spicy, salty, and sour, to perfection on a single plate.
2 cloves of garlic
2-5 small red chillies
2 tablespoons roasted peanuts
1 tablespoon Asian fish sauce
½ -1 tablespoon palm sugar (can also substitute brown sugar)
1 tablespoon of dried Asian shrimp (optional)
1-2 small tomatoes
1 big handful of green papaya, julienned
Long-beans or green beans
Green basil and mint leaves
More roasted peanuts
1. After washing the green papaya, peel off the skin using a peeler. Using a grater or knife, cut into thin slices.
2. Add two cloves of peeled garlic and chillies to the mortar. Pound them for a few seconds until the garlic is crushed and chilies are reduced to small bits.
3. Add ½ tablespoon of palm sugar, 1 tablespoon of fish sauce, and then squeeze the juice from 1-2 limes into the mortar.
4. Mix and pound the dressing, making sure the palm sugar gets fully dissolved into the liquid.
5. Add about 1 tablespoon of roasted peanuts, one tablespoon of dried shrimp, and then roughly slice in the tomatoes into the mortar.
6. Pound the mixture for about 30 seconds, lightly breaking up the tomatoes, shrimp, and peanuts.
7. In a mixing bowl, combine the green papaya with the dressing. Mix it all together and serve.
Atchara green papaya pickle
This tangy relish is a perfect complement to barbecue, fried chicken and fish. Atchara is usually served as side dish together with fried or grilled food.
6 cups grated green papaya
2 pcs carrots, finely sliced
1/2 onion, finely sliced
1 small ginger, finely sliced
5 cloves garlic, finely chopped
1/4 cup salt
1 cup sugar
2 vinegar (white, apple cider, wine)
1. Mix the grated green papaya in salt for a few minutes
2. Place in a clean piece of cloth, and squeeze all the juice out.
3. Loosen out the squeezed papaya and mix with the rest of the ingredients. Carrots, garlic, onion, ginger and sugar.
4. Add salt to taste.
5. Place in glass jar/s and top with vinegar.
6. Refrigerate for at least 1 week.
Kerela stir fry green papaya
This coastal Indian dish not only incorporates raw papaya but also includes grated coconut and aromatic spice.
3 tablespoons fresh grated coconut
1 teaspoon cumin seeds (jeera)
2 cloves garlic, peeled
1 small chilli, chopped fine
1 medium red onion, minced
Salt, to taste
¼ cup coconut oil or ghee
1 teaspoon. black mustard seeds (sarso)
2 teaspoons ground turmeric (haldi)
1 small green papaya, peeled, seeded, and minced
½ teaspoon red mild chilli powder
10 curry leaves
1. PurÃ©e coconut, cumin seeds, garlic, chilli, half the onion, and salt in a small food processor into a paste.
2. Heat oil in a frypan over medium-high. Cook mustard seeds until they pop, 1-2 minutes. Cook remaining onion until golden, 4-6 minutes.
3. Stir in the turmeric, papaya, and salt; cook, covered, until papaya is just tender, about 15 minutes.
4. Stir in reserved coconut paste, the chilli powder, and curry leaves; cook, covered and stirring occasionally, until papaya is very tender and mixture is slightly dry, 18-20 minutes more.