Today KinlakeStars.com will offer a recipe for a salad court. This is obtained by Asst. Kobkaeow authority shall instructor cuisine Thailand more than 50 years, “Professor Mae” is a name that pupils from both Thailand and abroad, both from the learning foods made in-house and from restaurants. a teacher who was known as “mother” Teacher’s blend of knowledge and experience in the science and art of food from the kitchen and Thailand’s historic treasures are invaluable to students.
Learning from the restaurant’s staff is focused on offering a combination of both taste and meaning to influence each other, and there is the cook. All those interested in food science professor called her ” The cookbook walking! ” Who provided the information. The “flavor” of food in the past could not be saved. Thailand dish or food any more rare.
The set also contains a red curry chicken salad and rice, but in this column, we will offer a recipe for Papaya salad court first. Start here
| Menu : Spicy green papaya Salad | Category : Salad | ||||||
| “SOM TUM” | |||||||
| Ingredients | Quantity | Remark | Picture | ||||
| Salt | 1 pinch | ||||||
| Dried red chillies(seeded, soak) | 1 – 1/2 tbsp | ||||||
| Small garlic | 1 tsp | ||||||
| Dried pepper seeds | 5-7 seeds | ||||||
| Green papaya(finely shredded) | 1-2cup | ||||||
| Fish sauce | 1-2 tbsp | ||||||
| Lime juice | 1-2 tbsp | ||||||
| Tamarind paste | 1-2 tbsp | ||||||
| Palm sugar | 1-2 tbsp | ||||||
| Grated lime zest | 1 pinch | ||||||
| Peanut(toast&grouded) | 1tbsp | ||||||
| Dried shrimp(wash, pounded) | 1/2tbsp | ||||||
| Methods | |||||||
1. In a mortar, add the salt and chillies then pound till smooth. |
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| 2. Add the garlic then the pepper seeds to the pounding and smoothen all the ingredients. | |||||||
 3. Season with fish sauce, lime juice, tamarind paste and palm sugar. |
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| 4. Add the papaya and now just sofly toss them together in the mortar.
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| 5. Allocate a gap for sourness from the grated lime zest in this step.
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6. Blend them softly in the mortar and add through the dried shrimp and peanuts. |
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| 7. Serve in a plate with coconut rice and relished vegetales | |||||||
| note: This “somtum” is traditionally created in central plain and | |||||||
| preferably paired with coconut rice and red curry. | |||||||
| The taste of this “somtum” is less spicy and rather round according | |||||||
| to the Taste of Bangkkiens and the nearby provinces. |
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Next time we’ll take you to find a recipe for red curry chicken and Kathi Rice, follow the Kinlakestars.com and you will get it soon
Story / Photo: Pol.Lt. Kittin A.
More Information :
Cooking Chronicle At OSHA Café ASIATIQUE THE RIVERFRONT
Warehouse 10, Charoenkrung Rd. Wat Phraya Krai, Bangkorlaem Bangkok 10220
(+66)2 046 9442 [email protected] www.facebook.com/OSHACafeatAsiatique www.facebook.com/cookingchronicle
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