Green Papaya Salad



Green Papaya Salad
Som Tam

Coming Soon

Comments

Post a Comment

Popular posts from this blog

Steamed Red Cabbage with Dijon Vinegarette

Ingredients  700 gms red cabbage 1 teaspoon Dijon mustard 2 tablespoons olive oil 1 tablespoon lemon juice A pinch freshly ground black pepper salt 1 clove garlic finely minced Method Steam the cabbage for 8 - 10 minutes or until softened. Set aside and allow to cool, then place in a serving bowl. Meanwhile in a small jug whisk together the mustard,olive oil, lemon juice, salt and pepper. Pour over the cabbage and toss well, sprinkle the garlic over the top and serve.
Read more

Pho Bo (Vietnamese Beef Noodle Soup)

Image
Pho Bo Ingredients (serves 4) 1.5L (6 cups) of beef stock 1 cinnamon stick 2 star anise 1/4 cup (60ml) lime juice 2 tbs fish sauce 375g pkt rice noodles 650g beef fillet, excess fat trimmed 200g bean sprouts 4 green onions, ends trimmed, thinly sliced diagonally 2-4 small fresh red chillies (or to taste), thinly sliced 1 cup Thai basil leaves Method Combine beef consomme or stock, cinnamon stick and star anise in a medium saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer for 5 minutes or until aromatic. Stir in lime juice and fish sauce. Cook rice noodles in a large pan of boiling water until just tender. Drain well. Slice beef into 5mm-thick slices. Heat a barbecue or chargrill pan on high. Lightly oil barbecue. Add 1/3 of the beef and cook for 1 minute each side for rare or until cooked to your liking. Transfer to a plate. Cook remaining beef in 2 more batches. Divide noodles among serving bowls. Top with bean sprou...
Read more

Chiang Mai Noodles (Khao Soi Kai)

Image
Chiang Mai Noodles I first had this dish in Chiang Mai and loved it. I was really looking forward to getting back to the region to try it again. The version we had in Chiang Rai is a little different, not a thick as the Chiang Mai version but still very tasty. Khao Soi is a curry noodle dish from the northern part of Thailand. It is often made with chicken, served over Chinese Bah-mi egg noodle, and garnished with fried noodles, shallots, corriander, pickled mustard greens, fried whole chillis and a squeeze of lime juice. Serves: 4 Ingredients: For the chicken curry: 3 chicken fillets or boneless thighs  , sliced 1 heaped tablespoon Red Curry Paste 2 tablespoons oil 1 400g can Coconut Milk 1 tsp. Curry Powder ½ tsp. Turmeric Powder 1 brown (or black) cardamom pod, crushed or ground (optional) 2-3 cups chicken stock 1 tablespoon of brown sugar 1 - 2 tablespoons Fish Sauce The rest of the ingredients: About 6-7 (loosely packed) cups of Chinese Bah-m...
Read more