Papaya Salad [Som Tum] Thai Food

Papaya Salad Ingredients

shredded green papaya 2 cups
shredded carrot 1/2 cup
sting bean (cut into 1" long) 1/2 cup
fish sauce 2 tablespoons
palm sugar 1 1/2 tablespoons
lime juice 3 tablespoons
tomato (wedged) 1/2 cup
dried shrimps 1/3 cup
peanuts 1/4 cup
green chilie 10
cloves fresh garlic 5
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Papaya Salad Preparations
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1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.
2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.
3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.
4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.

Herbal Spicy Salad with Fried Fish Recipe(Yam Pla Tod Samun Phrai) Thai Food

Thai Food INGREDIENTS:

fish about 400 grams 1 sole

wheat flour 1/4 cup

vegetable oil for deep-frying 4 cups

Thai Food DRESSING:

finely sliced hot chilies 1 tbsp

green peppercorns 3 tbsp

mint leaves, coarsely chopped 1/4 cup

finely sliced lemongrass 1 tbsp

sliced garlic 2 tbsp

sugar 2 tbsp

fish sauce 3 tbsp

lime sauce 3 tbsp

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Thai Food PREPARATION:

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1. Mix the fish sauce, lime juice and sugar together; stir until sugar has dissolved. Add the remaining ingredients, stirring well.

2. Scale the fish, slit open down the middle and remove the insides. Rub with salt thoroughly, and wash well. Divide into fillets and cut each fillet into large pieces.

3. Heat the oil in the work over medium heat, toss the fish with wheat flour and deep fry until golden and done. Remove from the oil and drain on absorbent paper.

4. Transfer the fish to a mixing bowl, toss lightly with the spicy dressing. Place on a serving dish, garnish with mint leaves and serve with fresh lettuce.

Lemongrass Spicy Salad Recipe(Yam Ta khrai) Thai Food

Thai Food INGREDIENTS:

lemongrass 5

sauté minced pork 1/4 cup

fried dried shrimps 3 tbsp

fried cashew nuts 1/4 cup

Thai Food DRESSING:

finely sliced hot chili 1.5 tbsp

finely sliced shallot 2 tbsp

sugar 2 tsp

fish sauce 2 tbsp

lime juice 2 tbsp

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Thai Food PREPARATION:

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1. Mix all ingredients for spicy dressing together and set aside.

2. Wash the lemongrass, (remove some of the outer parts) and finely slice the stems about 3" from the base. Sprinkle a few drops of lime juice over the lemongrass and toss lightly.

3. Mix the lemongrass and minced pork together in a mixing bowl, add the spicy dressing and toss well.

4. Spoon the mixture onto a bed of red cabbage. Garnish with fried dried shrimps, cashew nuts, mint leaves and lemongrass before serving.

Crispy Water Convolvulus Spicy Salad Recipe(Yam Phak Tod Krawp) Thai Food

Thai Food INGREDIENTS:

Water Convolvulus 200 grams

tiger prawns 100 grams

egg, lightly beaten 1

crisp-fried shallot 1 tbsp

tempura flour 3/4 cups

salt 1/4 tsp

very cold water 3/4 cups

vegetable oil for deep-frying 4 cups

Thai Food DRESSING:

roasted chili paste 3 tbsp

palm sugar 1 tbsp

coconut cream 3 tbsp

fish sauce 2 tbsp

lime juice 2 tbsp

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Thai Food PREPARATION:

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1. Mix the coconut cream, roasted chili paste, sugar and fish sauce together and bring to a boil. Remove from the heat, allow to cool slightly, add the lime juice and stir well.

2. Add the salt to the flour and gradually add the cold water stirring until the mixture becomes a smooth batter.

3. Wash the Water Convolvulus and cut into short lengths about 2" long. Separate the tips, and halve the stalks. Wash the prawns, shell and remove the heads and tails. Cut into small pieces.

4. Dip the Water Convolvulus in a batter, deep-fry in hot oil until golden and crispy. Dip the prawns in beaten egg, and fry until cooked through. Remove from the oil.

5. Place the fried Water Convolvulus in a mixing bowl, toss lightly with the spicy dressing, fried prawns and shallot. Transfer to a serving dish, garnish as preferred.

Spicy Mackerel Salad Recipe(Yum Pla Thu) Thai Food

Thai Food INGREDIENTS:
large short-bodied mackerels 5
broken hot chilies 10-15
finely sliced shallots 7
shredded young ginger 1/2 cup
finely slice lemon grass stems 5
ground roasted peanuts 2 tbsp
horapha sweet basil leaves 1 cup
ground roasted peanuts 2 tbsp
fish sauce 2-3 tbsp
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Thai Food PREPARATION:
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1. Fry the mackerel golden brow and remove the meat.
2. Toss with the meat the lemon grass, ginger, shallot, chilies, kefirs lime leaf, sweet basil leaves, fish sauce, and lime juice.
3. Just before serving, sprinkle with the ground peanut, and serve with the fresh vegetables.

Herbal Spicy Salad with Fried Fish Recipe(Yam Pla Tod Samun Phrai) Thai Food

Thai Food INGREDIENTS:

about 400 grams 1 sole

wheat flour 1/4 cup

vegetable oil for deep-frying 4 cups

Thai Food DRESSING:

finely sliced hot chilies 1 tbsp

green peppercorns 3 tbsp

mint leaves, coarsely chopped 1/4 cup

finely sliced lemongrass 1 tbsp

sliced garlic 2 tbsp

sugar 2 tbsp

fish sauce 3 tbsp

lime sauce 3 tbsp

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Thai Food PREPARATION:

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1. Mix the fish sauce, lime juice and sugar together; stir until sugar has dissolved. Add the remaining ingredients, stirring well.

2. Scale the fish, slit open down the middle and remove the insides. Rub with salt thoroughly, and wash well. Divide into fillets and cut each fillet into large pieces.

3. Heat the oil in the work over medium heat, toss the fish with wheat flour and deep fry until golden and done. Remove from the oil and drain on absorbent paper.

4. Transfer the fish to a mixing bowl, toss lightly with the spicy dressing. Place on a serving dish, garnish with mint leaves and serve with fresh lettuce.

Spicy Minced Meat with Herbs (larb moo) Thai Food

Thai Food INGREDIENTS:
toasted rice 1 tablespoon
shallot,thinly sliced 1/4
limes 1-2
ground por 1/2 lbs
ground dried chili pepper 1/4 tablespoon
fish sauce 3 tablespoon
cilan, sliced 5 sprigs
spearmint 3 sprigs
green onion 1
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Thai Food PREPARATION:
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Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinade for just a couple of minutes until you are ready to cook it. For this dish, people normally use a small pot; I use my cast iron pans because they can be heated up really hot, they retain heat well and heat evenly. Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons. Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process. Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.