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Green Papaya Salad

 

Ingredients:

1 tablespoon garlic, coarsely chopped

1 tablespoon dried shrimp, (optional)

1 to 2 teaspoon hot green chilies, coarsely chopped (Thai chilies, serranos, or jalapeños)

1 1/2 cups green papaya, shredded or 1 cup shredded cabbage plus 1/2 cup shredded carrots

12 green beans pr 3 Asian yard-long beans, trimmed to 1 inch lengths

2 tablespoons fish sauce

1 tablespoon fresh lime juice

2 teaspoons palm sugar or sugar

6 to 8 cherry tomatoes, halved

2 tablespoons roasted salted peanuts, coarsely chopped

 

 

1.  To prepare using a mortar and pestle, combine the garlic, dried shrimp (if using), and chilies in a large, heavy mortar and use the pestle to pound and grind them to a very coarse paste.  Add the papaya and green beans, pounding, scraping, and turning with a spoon now and then, for 1 to 2 minutes, until the papaya shreds are wilting and seasoned and beans are somewhat smashed.

 

2.  If you do not have a large mortar and pestle, use a rolling pin.  Mince the garlic and chilies then place them in a medium bowl along with the dried shrimp.  Spread the papaya out on your cutting board, and light into it with the rolling pin for a minute or two, pressing down hard, and rolling back and forth.  Stop to gather up the shreds, squeeze them, and spread them out again for another pass or two.  When the shreds are wilted, transfer them to the bowl.  Repeat with the green beans, pressing down just until they split open and wilt a bit, then add them to the bowl.

 

3.  Add the fish sauce, lime juice, and palm sugar to the papaya.  Use the pestle to press and grind the mixture a little, and a spoon to turn and mix everything well.  Or use your hands to squeeze the mixture a few times and work in the seasonings.

 

4.  Add the cherry tomatoes and peanuts, toss well, and then mound the salad on a small serving platter, juices and all.  Serve at room temperature.  Serves 4.

 


 

Spinach with Black Pepper and Garlic

 

Ingredients:

2 tablespoons vegetable oil

1 tablespoon garlic, coarsely chopped

8 to 10 cups spinach leaves, loosely packed (about 20 oz.)

2 tablespoons fish sauce

2 teaspoons sugar

1/2 teaspoon black pepper

1/4 cup water

 

 

1.  Heat the oil in a large heavy skillet or a wok over medium-high heat for 1 minute, and then add the garlic.  Toss well and then add the spinach.  Gently turn the pile of spinach to heat most of the leaves and add the fish sauce, sugar, pepper, and water.  Toss well, and then cook, turning often, until the spinach is wilted and tender, 1 to 2 minutes.  Turn out onto a deep platter, sauce and all, and serve hot, warm, or at room temperature.  Serves 4.

 


 

Pink Grapefruit Salad with Toasted Coconut & Fresh Mint

 

Ingredients:

3 tablespoons coconut, shredded

2 tablespoons fresh lime juice

2 tablespoons fish sauce

1 tablespoon sugar

2 cups bite-sized chunks grapefruit, peeled & sectioned

2 tablespoons dried shrimp, coarsely chopped or 2 tablespoons chopped peanuts (optional)

1 tablespoon shallots, coarsely chopped

2 teaspoons hot green chilies, finely chopped or dried red chili flakes

1/2 cup fresh mint or cilantro, coarsely chopped

Leaves of Boston lettuce or bibb lettuce for accompaniment

 

 

1.  Toast the shredded coconut in a small, dry skillet over medium-high heat for 3 to 4 minutes, tossing often, until most of it turns a rich, soft brown.  Turn out onto a saucer to cool.

 

2.  In a medium bowl, combine the lime juice, fish sauce, and sugar then stir well to dissolve sugar and form a smooth sauce.  Add the grapefruit, toasted coconut, dried shrimp (if using), shallots, chilies, mint and toss gently to combine everything well.  Transfer to a serving platter with lettuce leaves on the side, and serve at room temperature.  Serves 4.

 

 


 

Roasted Eggplant Salad with Cilantro and Lime

 

Ingredients:

1 lb. Asian or globe eggplant

2 tablespoons shallots, thinly sliced

2 tablespoons cilantro, coarsely chopped, plus leaves for garnish

2 green onions, thinly sliced

2 teaspoons garlic, coarsely chopped

3 tablespoons fish sauce

3 tablespoons fresh lime juice

1 tablespoon sugar

1 tablespoon hot green chilies, chopped or 2 teaspoons dried red chili flakes

 tablespoon dried shrimp, coarsely chopped or 2 tablespoons chopped peanuts (optional)

 

 

1.  If you use long, slender Asian eggplant, cut them in half lengthwise.  If you use globe eggplant, cut it lengthwise into quarters.  Cook these eggplant strips, sin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400 degree F oven for 15 minutes.  Set aside to cool.

 

2.  Meanwhile, place all of the remaining ingredients in a medium bowl.  Cut the thick strips of eggplant crosswise into 2 inch chunks and add to the bowl.  (if you use globe eggplant, peel the strips first.)  Gently toss well to mix the eggplant with the seasonings.  Mound the salad on  small platter, juice and all, and garnish it with a pinch of fresh cilantro leaves.  Serve at room temperature or chilled.  Serves 4.

 


 

Tangy Cucumber Pickles

 

Ingredients:

1/2 cup white vinegar

1/2 cup water

1/2 cup sugar

1 teaspoon salt

1 large hothouse cucumber or 6 small garden cucumbers (1 lb.)

3 tablespoons shallots, thinly sliced, or purple onion, coarsely chopped

2 teaspoons hot red chilies, thinly sliced or hot red chilies, finely chopped

 

 

1.  In a medium saucepan, combine the vinegar, water, sugar, and salt.  Cook over medium heat, stirring often, until the sugar and salt dissolve, 3 to 4 minutes.  Remove from heat and let the dressing cool to room temperature.

 

2.  Peel cucumbers and cut them lengthwise into 4 long strips.  Slice each strip crosswise into triangles.  (you should have about 3 cups.)  Place in a small serving bowl or divide among several small serving bowls.  Top with the chopped shallots and chilies.

 

3.  Shortly before serving, pour the cooled dressing over the cucumbers.  Serve at room temperature or cover and refrigerate for a day or two, and serve cold.  Makes 2 cups.

 


 

Sweet - Hot Garlic Sauce

 

Ingredients:

1 cup sugar

1/2 cup white vinegar

1/2 cup water

2 tablespoons garlic, coarsely chopped

1 teaspoon salt

1 tablespoon chili-garlic sauce, or Sriracha sauce, or 1 to 2 teaspoons red chili flakes

 

 

1.  In a medium saucepan, bring the sugar, vinegar, water, garlic, and salt to a gentle boil over medium heat, stirring well to dissolve the sugar.  Simmer 8 to 10 minutes, until you have a thin, smooth syrup.  Remove from heat, stir in chili-garlic sauce, and set aside to cool.  (If you use dried red chili flakes, use a fork to mash them up on your cutting board with the garlic and salt, then scoop the coarse paste into the warm sauce.)

 

2.  Serve at room temperature with Grilled Chicken, or any other grilled or crisp-fried food.  Sealed in a glass jar, it keeps in the refrigerator for up to 1 week.  Makes 1 1/4 cups.


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