Som Tum - Green Papaya Salad
- from Sandra Molyneaux – adapted from Cooking with Poo, Sayuud Diwong
1 to 3 fresh Thai or bird chilis, according to your taste, seeded, if you like less heat
3 to 4 cloves garlic, peeled
1 Tb. palm or regular sugar
2 to 3 Tb. lime juice
1 Tb. soy sauce
1 to 2 Tb. fish sauce
2 tsp. tamarind puree
2 medium Green papaya, peeled, seeded, grated or julienne *
1 carrot, peeled, grated
½ cup peanuts – roughly chopped
½ cup green beans, sliced on the diagonal
3 small-medium tomatoes, diced
1 Tb. dried prawns – optional**crushed in a mortar and pestle or finely chopped
lime wedges for serving
Cooked rice, for serving
Combine garlic, chili and sugar together in a mortar and pestle or food processor and crush into a paste.
Add lime juice, soy, fish sauce and tamarind and blend. Taste for seasoning, adding more fish sauce, chilies, sugar or lime juice if needed.
Combine grated carrot, papaya, tomatoes, beans and prawns in a medium bowl. Add the dressing and toss well, adjust seasoning.
Top with peanuts and serve with rice and lime wedges
* Green papaya is an unripe papaya and is hard and the flesh is tart and crisp similar to a granny smith apple. The color of the flesh is pale yellow not orange, as the ripe ones are. If you can’t find green papaya you can cabbage for this recipe.
** If you are not using dried prawns, add a bit more fish sauce or soy sauce for salt
What you want with this recipe is salt, hot, sweet and tart all in one dish.
Drunken Noodles (Pad Ke Mao)
- From Phyllis So
For the chicken and marinade:
2 tablespoons water
12 ounces sliced chicken thighs or chicken breast (340g)
1 teaspoon soy sauce
1 teaspoon oil
2 teaspoons cornstarch
8 ounces wide dried rice noodles(225g)
1 1/2 teaspoons brown sugar
3 teaspoons soy sauce
1 tablespoon fish sauce
2 teaspoons oyster sauce
3 tablespoons vegetable or canola oil (divided)
3 cloves garlic, sliced
¼ teaspoon fresh grated ginger
2 shallots, sliced
1 scallion (julienned into 3-inch pieces)
4 Thai red chili peppers (deseeded and julienned)
1 cup holy basil or Thai basil (loosely packed)
5 to 6 pieces baby corn (split in half, optional)
2 teaspoons Shaoxing wine (Sherry is a good substitute)
Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.
Combine the noodles in a large bowl with warm water, after 15 minutes, drain and set aside
Combine the dissolved brown sugar mixture, soy sauce, fish sauce, oyster sauce, and pepper in a small bowl and set aside.
Heat a wok until it’s close to smoking, and add 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok
Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger. Stir fry 30 seconds then add the shallots, stir fry another 20 seconds. Add scallions, chili peppers, basil, corn(if using)and wine. Stir fry another 20 seconds and add drained noodles. Stir fry about 3 minutes.
Add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking. Add the seared chicken and stir-fry for another 1 to 2 minutes. Serve warm.
Thai Fresh Lime Soda
- By Jane Buck
This refreshing non-alcoholic drink is great to have on hand in the fridge. I spent every other weekend for 3 years in Bangkok, where it was too hot & humid to have a glass of wine with lunch. As I’m not a fan of beer and iced tea in Thailand is usually only available sweetened, I learned to love a tall glass of fresh lime soda. There is probably a “real” way to make it, but this is my down-and-dirty easy-peasy variation on a theme, and it really does the trick on hot
For the drink:
One whole fresh lime, cut in 6 wedges*
Juice of two fresh limes*
*Kaffir limes are best, but they are hard to find. No worries – just substitute regular limes from the grocery store.
3 or 4 kaffir lime leaves if you aren’t using kaffir limes (Jane Buck has a lifetime supply of kaffir leaves and is happy
to give you some)
2 litres plain soda water (preferably without salt if you can find it – but it doesn’t really matter)
One large empty wide-mouth pitcher or jar.
For the simple syrup to serve alongside:
½ cup water
½ cup sugar
Put the lime juice, cut lime, and (if you’re using them) the kaffir leaves into your pitcher or jar.
Add ice and soda water to fill. Transfer to the refrigerator.
Combine the water & sugar in a small saucepan, mix well, bring to a boil and simmer until sugar is dissolved. Chill and serve alongside the lime soda for people who prefer a sweeter drink.
Chicken or Beef Satay
- By Amanda Cushman
Serves 8 to 10
I have made this at least a hundred times from my days of catering and private dinner
parties. It’s easy and so versatile. You can substitute pork tenderloin, dark meat chicken
or tofu for the protein.
Plus, you can make both the uncooked and marinated satay and the sauce ahead and
freeze it. Simply defrost and continue to step three. Heat the sauce over low heat in a
1 flank steak or 1 1/2 pounds of chicken breast or thigh, boneless and skinless cut into 1/2 inch chunks or for steak into thin strips against the grain
4 to 5 inch long bamboo skewers
1/3 cup lime juice
3 tsp. minced ginger
3 cloves garlic, minced
1 jalapeno, minced
1/3 cup soy or tamari
1/4 cup vegetable oil
2 cloves garlic, peeled and halved
1 Tb. chopped ginger
1/2 cup smooth natural peanut butter (no sugar added)
3 Tb. soy or tamari
3 to 4 Tb. lime juice
3 Tb. chopped cilantro
1/4 to 1/2 tsp. red pepper flakes
water, as needed
1. Skewer the beef or if using chicken use three pieces to a skewer and place on a baking sheet. Combine the remaining marinade ingredients and pour over the beef or chicken. Allow to marinate at least two hours or overnight
in the refrigerator.
2. Meanwhile combine the garlic and ginger in the food processor and chop finely. Add the rest of the sauce ingredients except the water and blend well. Add water until the sauce is the consistency of a dipping sauce. Taste
and adjust seasoning adding more red pepper flakes or lime juice if needed.
3. Heat the oven to 450. Separate the skewers onto two baking sheets and pour half the marinade on each.
4. Cook for about 5 to 6 minutes. Transfer to a serving platter and pour the cooked marinade over the skewers. Serve warm with the peanut sauce